Chilli Loaded Naan and Cheesy Chorizo Wedges

Name: Chilli Loaded Naan and Cheesy Chorizo Wedges with salsa and creme fraiche
Total time: 40 min
Yield: 2
Cuisine: 0
Ingredients: 1 sachet(s) Sweet Chilli Sauce; 90 grams Chorizo; 2 unit(s) Naan; 600 grams Potatoes; 2 sachet(s) Mexican Style Spice Mix; 50 grams Grated Cheese; 110 grams Creme Fraiche; 1 pack(s) Black Beans; 2 unit(s) Scallion; 240 grams Irish Beef Mince; 2 unit(s) Tomato; 1 pack(s) Passata; ½ tsp Sugar; ¼ tsp Salt; to taste Salt; to taste Pepper; to taste Oil; to taste Water

with salsa and creme fraiche

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Slowly simmered beef mince chilli tops a warm and fluffy naan in this no-holds-barred weeknight feast. Also accompanying are crispy potato wedges topped with melted cheese and slightly spiced chorizo.

Allergens:

Milk

•Hvede

The quantities provided above are averages only.

Total40 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet(s)

Sweet Chilli Sauce

90 grams

Chorizo

2 unit(s)

Naan

600 grams

Potatoes

2 sachet(s)

Mexican Style Spice Mix

50 grams

Grated Cheese

110 grams

Creme Fraiche

1 pack(s)

Black Beans

2 unit(s)

Scallion

240 grams

Irish Beef Mince

2 unit(s)

Tomato

1 pack(s)

Passata

Not included in your delivery

½ tsp

Sugar

¼ tsp

Salt

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)6460 kJ

Energy (kcal)1544 kcal

Fat57.8 g

of which saturates27.1 g

Carbohydrate166.4 g

of which sugars30.5 g

Dietary Fiber23.5 g

Protein69.7 g

Salt8.2 g

Potassium228.6 mg

Calcium13.9 mg

Iron0.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Sieve

•Baking Sheet with Baking Paper

•Pan with Lid

Cooking Steps

Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the potatoes into 2cm wide wedges (peeling optional).
Pop the wedges onto a large (lined) baking tray.
Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

Meanwhile, trim and thinly slice the scallion.
Chop the tomato into 1cm chunks.
Mix the scallion and tomato in a small bowl. Season to taste with salt and pepper.
Drain and rinse the beans in a sieve.

Place a pan over medium-high heat (without oil).
Once hot, fry the beef until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Season with salt and pepper.
Add the Mexican spice and fry for 30 secs.
Pop in the passata, half the creme fraiche, black beans, ¼ tsp salt (per 2P) and ½ tsp sugar (per 2P).
Cover and simmer for 6-8 mins. Season to taste with salt and pepper.

Once the wedges are cooked, carefully push them towards the centre of the baking tray.
Scatter the chorizo and cheese over the top.
Return the wedges to the oven until the cheese has melted, 6-8 mins.

Place the naans on a baking tray and sprinkle with a little water.
Pop into the oven to warm through, 2-3 mins.

Divide the warmed naans between plates.
Top with the beef chilli, scallion salsa and a dollop of the remaining creme fraiche.
Finish with a drizzle of the sweet chilli sauce.
Serve cheesy chorizo potato wedges alongside.