Loaded Cheesy Chorizo and Lentil Nachos

Name: Loaded Cheesy Chorizo and Lentil Nachos with Peppers and Salsa
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit(s) Lentils, canned; 170 g Tortilla Chips; ½ cup Cheddar Cheese, shredded; ¾ cup Mozzarella Cheese, shredded; 1 tbsp Enchilada Spice Blend; 1 unit(s) Sweet Bell Pepper; 2 unit(s) Green Onion; ½ cup Tomato Salsa; 1 unit(s) Sour Cream; 7 g Cilantro; 2 tbsp Chipotle Sauce; 250 g Chorizo Sausage, uncased; 1 tbsp Oil*; ¼ tsp Salt*; 0.06 tsp Pepper*

with Peppers and Salsa

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This pub classic gets a twist with tender, spiced lentils, chorizo and oodles of melty cheese! Served with sour cream and salsa, it's everyone's fave dinner!

Allergens:

Milk

•Sulphites

•Egg

•Mustard

•Soy

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Lentils, canned

(May contain traces of: Wheat)

170 g

Tortilla Chips

(May contain traces of: Sesame, Milk)

½ cup

Cheddar Cheese, shredded

(Contains: Milk)

¾ cup

Mozzarella Cheese, shredded

(Contains: Milk)

1 tbsp

Enchilada Spice Blend

(Contains: Sulphites May contain traces of: Tree nuts, Sulphites, Milk, Triticale, Peanuts, Sesame, Soy, Mustard, Wheat)

1 unit(s)

Sweet Bell Pepper

2 unit(s)

Green Onion

½ cup

Tomato Salsa

(May contain traces of: Mustard, Wheat, Sesame, Crustaceans, Egg, Sulphites, Fish, Milk, Soy, Tree nuts, Gluten)

1 unit(s)

Sour Cream

(Contains: Milk)

7 g

Cilantro

2 tbsp

Chipotle Sauce

(Contains: Egg, Milk, Mustard, Soy May contain traces of: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)

250 g

Chorizo Sausage, uncased

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt*

0.06 tsp

Pepper*

Nutrition Values

Calories1280 kcal

Fat73 g

Saturated Fat25 g

Carbohydrate100 g

Sugar15 g

Dietary Fiber16 g

Protein57 g

Cholesterol150 mg

Sodium2990 mg

Trans Fat1.5 g

Potassium2400 mg

Calcium750 mg

Iron11 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.

Utensils

•Strainer

•Small Bowl

•Large Non-Stick Pan

•Measuring Spoons

•Parchment Paper

•Baking Sheet

Cooking Steps

PDF

Using a strainer, drain lentils, reserving the liquid. Rinse lentils.
Core, then cut pepper into 1/2-inch pieces.
Thinly slice green onions.
Roughly chop cilantro.
Combine cheddar and mozzarella cheese in a small bowl.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then chorizo and peppers. Season with salt and pepper. Cook, breaking up chorizo and stirring often until peppers have softened, and chorizo is cooked through, 4-6 min.**
Add lentils, 2 tbsp (4 tbsp) reserved canning liquid and Enchilada Spice Blend. Cook, stirring often, until lentils are warmed through and spices are fragrant, 2-3 min.
Stir in chipotle sauce.
Season with 1/4 tsp (1/2 tsp) salt and pepper. Remove from heat.

Line a baking sheet with parchment paper.
Layer tortilla chips, then half the cheese, lentil-pepper mixture and remaining cheese on the prepared baking sheet.
Bake nachos in the middle of the oven until cheese melts and starts to brown, 6-7 min. (NOTE: For 4 ppl, use 2 lined baking sheets and bake in the middle and top of the oven, rotating sheets halfway through.)

Sprinkle green onions and cilantro over nachos.
Divide nachos between plates.
Serve sour cream and salsa on the side for dipping.

If you've opted to add chorizo, when the pan is hot, add chorizo along with peppers. Season with salt and pepper. Cook, breaking up chorizo and stirring often until peppers have softened and chorizo is cooked through, 4-6 min**. Follow the rest of the recipe as written.