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Loaded Cheesy Chorizo Nachos & Corn Salsa

Loaded Cheesy Chorizo Nachos & Corn Salsa

Loaded Cheesy Chorizo Nachos & Corn Salsa

with Sour Cream & Pickled Onion

Get up to $200 off!

Allergens:

Gluten

•Soja

•Wheat

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1

red onion

1

mini flour tortillas

1

tomato

1

corn

1

coriander

1

mild chorizo

1

black beans

1

tomato paste

1

Light Sour Cream

2

garlic

1

baby spinach leaves

Not included in your delivery

olive oil

white wine vinegar

water

Nutritional Values

Energy (kJ)4585 kJ

Fat58.5 g

of which saturates26.6 g

Carbohydrate72.6 g

of which sugars19 g

Protein58.5 g

Sodium3121 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 200°C/180°C fan-forced. • Thinly slice red onion. In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch 1/2 the sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion. Set aside. • Cut mini flour tortillas into quarters. Roughly chop tomato, baby spinach leaves and mild chorizo. Finely chop garlic. Slice the kernels off corn cob. Roughly chop coriander. Drain and rinse black beans (see ingredients).

2

• Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. Add tomato, spinach and a drizzle of olive oil, stirring to combine. Season to taste. Set aside. • Place tortilla wedges in a single layer over two lined oven trays. Drizzle (or spray) with olive oil and season with salt and pepper. Toss to coat. Bake until lightly golden and crispy, 8-10 minutes.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

3

• While chips are baking, return frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo and remaining onion until golden, 4 minutes. • Add black beans and cook until softened, 2 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add garlic, Mexican Fiesta spice blend and tomato paste and cook until fragrant, 1 minute. Add the water, then cook until heated through and reduced slightly, 30 seconds.

4

• Drain pickled onion. Divide chorizo and black beans between bowls. Top with corn salsa, light sour cream, shredded Cheddar cheese and pickled onion. • Serve with tortilla chips and a sprinkle of coriander. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've added extra shredded Cheddar cheese, use it in this step!

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