Loaded Cheesy Chorizo and Lentil Nachos
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Loaded Cheesy Chorizo and Lentil Nachos

Loaded Cheesy Chorizo and Lentil Nachos

with Peppers and Salsa

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

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 Wheat)

170 g

Tortilla Chips

½ cup

Cheddar Cheese, shredded

(Contains Milk)

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

1 tbsp

Enchilada Spice Blend

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

1 unit(s)

Sweet Bell Pepper

2 unit(s)

Green Onion

½ cup

Tomato Salsa

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

1 unit(s)

Sour Cream

(Contains Milk)

7 g

Cilantro

2 tbsp

Chipotle Sauce

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

250 g

Chorizo Sausage, uncased

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt*

0.06 tsp

Pepper*

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Nutrition Values

Calories1270 kcal
Fat84 g
Saturated Fat33 g
Carbohydrate85 g
Sugar14 g
Dietary Fiber12 g
Protein48 g
Cholesterol150 mg
Sodium2790 mg
Trans Fat1.5 g
Potassium1800 mg
Calcium750 mg
Iron7 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

Instructions

Prep
1
  • 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.
Cook chorizo and lentils
2
  • 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.
Assemble and bake nachos
3
  • 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.)
Finish and serve
4
  • Sprinkle green onions and cilantro over nachos.
  • Divide nachos between plates.
  • Serve sour cream and salsa on the side for dipping.
5

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.

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