Pork Chilli Loaded Naan
with cheese, tomato and scallion
Pork chilli flavoured with Mexican-inspired spices and chipotle paste is loaded onto warmed golden naans and finished with gorgeous melted cheese, all topped off with a drizzle of tangy BBQ sauce.
Tags:
Quick
•Spicy
Allergens:
Milk
•Soya
•Wheat
•Egg
•Mustard
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
240 grams
Irish Pork Mince
50 grams
Grated Cheese
1 sachet(s)
Mexican Style Spice Mix
1 sachet(s)
Vegetable Stock
1 pack(s)
Black Beans
2 sachet(s)
BBQ Sauce
2 unit(s)
Tomato
1 sachet(s)
Chipotle Paste
1 pack(s)
Passata
1 unit(s)
Scallion
2 sachet(s)
Mayo
2 unit(s)
Naan
Not included in your delivery
1 tsp
Sugar
1 tbsp
Oil
to taste
Water
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)4669 kJ
Energy (kcal)1116 kcal
Fat44 g
of which saturates13.9 g
Carbohydrate105.6 g
of which sugars23.1 g
Dietary Fiber23.6 g
Protein53.1 g
Salt4.9 g
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
Cooking Steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Place a large pan over medium-high heat (without oil).
- Once hot, add the pork mince and fry until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Break it up with a spoon as it cooks. Season with salt and pepper.
2
- Drain and rinse the black beans in a sieve.
- Chop the tomato into 1cm chunks.
3
- Add the Mexican spice to the pork and fry until fragrant, 1 min.
- Stir in the beans, passata, stock, ½ tsp sugar (per 2P) and 75ml water (per 2P).
- Lower the heat to medium and simmer until thickened slightly, 3-4 mins. Stir occasionally to prevent sticking.
- Meanwhile, in a medium bowl, mix 1 tbsp of oil (per 2P), ½ tsp of sugar (per 2P), salt and pepper.
- Add the tomatoes and toss to coat.
TIP: Add a splash of water if the sauce is too thick.
4
- Once simmered, remove the pan from the heat and stir in the chipotle paste. Season to taste with salt and pepper.
- Place the naans on a lined baking tray and distribute the pork chilli evenly between them, leaving a 1cm border around the edge as the crust.
- Sprinkle over the cheese and pop back into the oven.
- Bake until the cheese is melted, 4-6 mins.
5
- While the naans bake, trim and thinly slice the scallion.
- Toss the sliced scallion together with the tomato.
6
- Share the warm naan between plates.
- Top with the tomato and scallion.
- Drizzle the mayo and BBQ sauce over the top.
More delicious recipes with similar ingredients
Teriyaki Sesame Chicken
with green beans and fragrant rice
Butter Chicken Curry
with coriander and rice
Sesame Chicken Noodles
with green beans and chilli pepper
Easy Bolognese Rigatoni
with cheese and cherry tomatoes
Pork Sausage Linguine
with parsley and pomodoro sauce
Chicken Fried Rice
with scallions and bell pepper
Creamy Cashew Chicken
with fragrant pilau rice
Soy and Scallion Pork Noodles
with pak choi and coriander
BBQ Beef Ragu Rigatoni
with fresh chilli and melted cheese
Creamy Prawn Linguine
with fresh basil and chilli flakes
Speedy Prawn Rigatoni
with courgette and parsley
Homemade Apple Beef Burgers
with crispy chips and crunchy salad
Chicken Pad Thai
with udon noodles and lime
Cheesy Beef Enchiladas
with tomato and scallion salsa
Linguine and Pork Polpette
with pomodoro sauce
Chicken and Mushroom Linguine
with Italian herbs and cheese
Chicken in Creamy Peanut Sauce
with coriander and rice
Pork and Pak Choi Rice
with chilli and coriander
Sweet Chilli Chicken Tenders
with sweet potato fries and side salad
Coq sans Vin
with bacon lardons and creamy mash
Highest-rated dinner recipes
Buttered Leek Beef Burger
with homemade chips
Cheeseburger and Tomato Relish
with roast potatoes
Creamy Prawn Linguine
with fresh basil and chilli flakes
Chutney Chicken Curry
with rice and green beans
Lemongrass Beef Strips
with soy glazed veg and jasmine rice
Soy and Scallion Pork Noodles
with pak choi and coriander
Creamy Cashew Chicken
with fragrant pilau rice
Pork and Pak Choi Rice
with chilli and coriander
Cajun Chicken Burger with Ballymaloe Relish
with caramelised onion and chips
Speedy Prawn Rigatoni
with courgette and parsley
Rogan Josh Style Beef
with chilli and crispy potatoes
Sweet Chilli Chicken Tenders
with sweet potato fries and side salad
Hoisin Prawn Noodles
with ginger and courgette
Spiced Beef Fajita Bowls
with roast veg and lime rice
Carbonara Style Bacon Linguine
with sprinkled chives and dressed leaves
Ketjap Manis Glazed Beef Tacos
with charred corn salad
Thai Style Peanut Chicken
with wedges and green beans
Chicken and Chorizo Rice
with roasted tomatoes and bell peppers
Beef Bulgogi
with fragrant jasmine rice
Beef in a Mustard Rosemary Sauce
with roast potatoes and broccoli
This week's must-try HelloFresh recipes
Pesto Stuffed Chicken
with sweet potato mash and chorizo green beans
Chorizo Chutney Gourmet Beef Burger
with charred sweetcorn and cheesy chips
Panko Crusted Prawns and Hake
with peas and salt and vinegar chips
Hoisin Pork Bao
with roast root veg and salad
Thai-inspired Beef Stir-fry
with bell pepper and peanuts
Veggie Moroccan Harira
with roasted bell pepper and turmeric rice
Teriyaki Glazed Salmon
with broccoli and garlic rice
Cajun Fried Prawns
with loaded salad and roast potatoes
Chorizo and Cherry Tomato Linguine
with paprika and Italian cheese
Chicken Stroganoff
with mushrooms and creamy mash
Cheesy Spiced Beef Meatballs
with roast potatoes and broccoli
Asian Crumbed Chicken Bowl
with mushrooms and pickled cucumber
Bacon, Mushroom and Pepper Pasta
in a creamy sauce
Crumbed Tofu Rice Bowl
with mushrooms and pickled cucumber
Blue Cheese Gnocchi
with toasted hazelnuts
Fiorelli in Ragu
with Italian hard cheese
One-pan Peanut and Lime Noodles
with mushrooms, bell pepper and pak choi
Speedy Prawn Rigatoni
with courgette and parsley
Harissa Butternut and Pork Bowl
with creamy cucumber salad
Green Thai Veg Curry
with coriander and fragrant jasmine rice