Chilli Loaded Naan and Cheesy Chorizo Wedges
with salsa and creme fraiche
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
•Wheat
The quantities provided above are averages only.
Total Time40 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
240 grams
Irish Beef Mince
90 grams
Chorizo
(Contains Milk)
2 unit(s)
Naan
(Contains Wheat, Milk)
1 pack(s)
Passata
2 unit(s)
Tomato
600 grams
Potatoes
2 sachet(s)
Mexican Style Spice Mix
50 grams
Grated Cheese
(Contains Milk)
110 grams
Creme Fraiche
(Contains Milk)
1 pack(s)
Black Beans
1 sachet(s)
Sweet Chilli Sauce
2 unit(s)
Scallion
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)6511 kJ
Energy (kcal)1556 kcal
Fat58.7 g
of which saturates27.7 g
Carbohydrate170.2 g
of which sugars30.4 g
Dietary Fiber23 g
Protein70.4 g
Cholesterol0 mg
Salt5.86 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
•Pan with Lid
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- 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.
5
- Place the naans on a baking tray and sprinkle with a little water.
- Pop into the oven to warm through, 2-3 mins.
6
- 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.
