Loaded Chorizo Nachos & Charred Corn Salsa
with Cheddar Cheese, Sour Cream & Pickled Onion
- Gluten
- Soy
- Wheat
- Milk
- May contain traces of allergens
- Milk
- Soy
- Sulphites
- Wheat
- Gluten
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.
Ingredients
1
red onion
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
tomato
1
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
Utensils
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.
