Loaded Chorizo Nachos & Charred Corn Salsa

Name: Loaded Chorizo Nachos & Charred Corn Salsa with Cheddar Cheese, Sour Cream & Pickled Onion
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 red onion; ¼ cup white wine vinegar; 6 mini flour tortillas; 1 tomato; 1 cucumber; 1 cob corn; 1 bag coriander; 1 packet mild chorizo; ½ tin black beans; 1 sachet Tex-Mex spice blend; 1 sachet tomato paste; ⅓ cup water; 1 packet sour cream; 1 packet Cheddar cheese

with Cheddar Cheese, Sour Cream & Pickled Onion

Up to 180$ + Free Treats / Extras for Life

Get a load of this masterpiece that looks just as amazing as it tastes! Crunchy tortilla wedges are piled high with a saucy chorizo and bean mix, corn salsa, sour cream, pickled onion and coriander.

Allergens:

Gluten

•Soy

•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

red onion

mini flour tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

tomato

cucumber

1 cob

corn

1 bag

coriander

1 packet

mild chorizo

(May be present: Milk, Soy, Sulphites.)

½ tin

black beans

1 sachet

Tex-Mex spice blend

(May be present: Soy, Wheat, Gluten.)

1 sachet

tomato paste

1 packet

sour cream

(Contains: Milk;)

1 packet

Cheddar cheese

(Contains: Milk;)

Not included in your delivery

olive oil

¼ cup

white wine vinegar

⅓ cup

water

Nutritional Values

per serving

Energy (kJ)4414 kJ

Fat53.7 g

of which saturates22.7 g

Carbohydrate79.1 g

of which sugars22.3 g

Protein52.8 g

Sodium2778 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

Cooking Steps

Preheat the oven to 200°C/180°C fan-forced. Thinly slice the red onion. In a small bowl, combine 1/2 the red onion, white wine vinegar and a good pinch of sugar and salt. Add just enough water to cover the onion and stir to coat. Set aside until serving.

Cut the mini flourtortillas into quarters. Finely chop the tomato and cucumber. Slice the kernels off the corn cob. Finely chop the mild chorizo. Drain and rinse the black beans (see ingredients).

Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly charred, 4-5 minutes. Transfer to a medium bowl. Add the tomato, cucumber and a drizzle of olive oil and stir to combine. Season to taste and set aside. TIP: Cover the pan with a lid if the kernels are "popping" out.

Place the tortilla wedges in a single layer over two lined baking trays. Drizzle (or spray) with olive oil, season with salt and pepper and toss to coat. Bake until lightly golden and crispy, 8-10 minutes.

SPICY! This is a mild spice blend, but if you’re very sensitive to spice, you may want to add less. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chorizo and remaining red onion and cook until golden, 4 minutes. Add the black beans (see ingredients) and cook until softened, 2 minutes. Add the Tex-Mex spice blend and tomato paste and cook until fragrant, 1 minute. Add the water and cook until heated through and reduced slightly, 30 seconds. Drain the pickled onion.

Roughly chop the coriander. Divide the tortilla chips between plates and serve with the chorizo, charred corn salsa, sour cream, shredded Cheddar cheese and pickled red onion. Garnish with the coriander.