Fully Loaded Chorizo "Nacho' Supreme
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Fully Loaded Chorizo "Nacho' Supreme

Fully Loaded Chorizo "Nacho' Supreme

with Potato Wedges, Avocado and Sour Cream

This fun riff comes fully loaded combining the elements of classic nachos, but comes on a bed of spiced roasted potato wedges!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time5 minutes


serving amount

250 g

Chorizo Sausage, uncased

1 tbsp

Enchilada Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

1 unit(s)

Hot Pepper

½ cup

Tomato Salsa

(May contain Soy, Fish, Wheat, Sulphites, Egg, Milk, Sesame, Crustaceans, Mustard)

2 unit(s)

Russet Potato

1 unit(s)


1 unit(s)


1 cup

Cheddar Cheese, shredded

(Contains Milk)

1 unit(s)

Sour Cream

2 unit(s)

Green Onion

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

30 g

Mixed Olives

(May contain Milk, Sulphites)


Nutrition Values

Calories990 kcal
Fat65 g
Saturated Fat23 g
Carbohydrate67 g
Sugar9 g
Dietary Fiber14 g
Protein39 g
Cholesterol120 mg
Sodium2510 mg
Trans Fat0.5 g
Potassium2400 mg
Calcium500 mg
Iron5 mg
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.


Parchment Paper
Baking Sheet
Measuring Spoons



Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. Season with pepper, half the garlic salt and 1 tsp Enchilada Spice (dbl for 4 ppl), then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and the top of the oven, rotating sheets halfway through.)


While potatoes roast, core, then cut poblano into 1/4-inch pieces. Thinly slice jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!) Thinly slice green onions. Drain olives, then thinly slice.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Add poblanos. Cook, stirring occasionally, until softened slightly, 3-4 min. Sprinkle half the garlic salt and remaining Enchilada Spice Blend over pan. Cook, stirring often, until fragrant, 30 sec.


Peel, pit, then cut avocado into 1/2-inch pieces.


Once potato wedges are done roasting, remove, then set oven to broil on high. Carefully push potato wedges to the middle of the baking sheet. (Combine potato wedges on one baking sheet for 4 ppl.) Top with chorizo-pepper mixture, as many jalapenos as desired, olives, then cheddar cheese. Broil in the middle of the oven until cheese melts, 3-4 min.


Divide 'nachos' between plates. Dollop with salsa, sour cream and avocadoes. Sprinkle with green onions.