Pork Chilli Loaded Naan
with cheese, tomato and scallion
Pork chilli flavoured with Mexican-inspired spices and chipotle paste is loaded onto warmed golden naan breads and finished with gorgeous melted cheese, all topped off with a drizzle of tangy BBQ sauce.
Tags:
Quick
•Spicy
Allergens:
Milk
•Celery
•Soya
•Wheat
•Egg
•Mustard
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
Irish Pork Mince
50 grams
Grated Cheese
(Contains Milk)
1 sachet(s)
Mexican Style Spice Mix
1 sachet(s)
Vegetable Stock
(Contains Celery)
1 pack(s)
Black Beans
2 sachet(s)
BBQ Sauce
2 unit(s)
Tomato
1 sachet(s)
Chipotle Paste
(Contains Soya, Wheat)
1 pack(s)
Passata
1 unit(s)
Scallion
2 sachet(s)
Mayo
(Contains Egg, Mustard)
2 unit(s)
Naan
(Contains Wheat)
Not included in your delivery
to taste
Water
to taste
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)4295 kJ
Energy (kcal)1027 kcal
Fat35.8 g
of which saturates12.9 g
Carbohydrate107.8 g
of which sugars22.7 g
Dietary Fiber18.8 g
Protein54.6 g
Cholesterol0 mg
Salt5.19 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
Instructions
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 powder, ½ tsp sugar and 75ml water (double both for 4p).
- 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, ½ tsp of sugar, salt and pepper.
- Add the tomatoes and toss to coat.
TIP: Add a splash of water if the sauce becomes 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 naans between plates.
- Top with the tomato and scallion.
- Drizzle the mayo and BBQ sauce over the top.
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