Turkey 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.
The quantities provided above are averages only.
Ingredients
50 grams
Grated Cheese
(Contains Milk)
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
(Contains Soya, Wheat)
1 pack(s)
Passata
1 unit(s)
Scallion
2 sachet(s)
Mayo
(Contains Egg, Mustard)
2 unit(s)
Naan
(Contains Wheat, Milk)
250 grams
Turkey Mince
Not included in your delivery
1 tsp
Sugar
1 tbsp
Oil
to taste
Water
to taste
Salt
to taste
Pepper
Nutrition Values
Utensils
Cooking Steps
- 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.
NOTE: Swapping to turkey mince? Follow the recipe as written, replacing 'pork' with 'turkey' where necessary.
- Drain and rinse the black beans in a sieve.
- Chop the tomato into 1cm chunks.
- 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.
- 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.
- While the naans bake, trim and thinly slice the scallion.
- Toss the sliced scallion together with the tomato.
- Share the warm naan between plates.
- Top with the tomato and scallion.
- Drizzle the mayo and BBQ sauce over the top.
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