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Cheesy Lentil and Chorizo Nachos
with Lime Crema and Guac
Lentil and chorizo 'nachos' are a quirky-fun combination of loaded tortillas scattered with all the classic toppings! Crispy, seasoned nachos are topped with mozzarella cheese, chorizo, Mexican-inspired spiced lentils and lime crema.
Ingredients: Chorizo sausage (pork, water, sugars (dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, paprika extractives, spice extractives, bakon Hfbn) • Roma tomatoes • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Mozzarella cheese (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) (milk) • Red lentils • Limes • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Green onion • Jalapeno pepper • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites).
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.
Ingredients
250 g
Chorizo Sausage, uncased
½ cup
Red Lentils
1 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
4 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy May contain Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
170 g
Tortilla Chips
(May contain Sesame, Milk)
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
3 tbsp
Guacamole
2 unit(s)
Sour Cream
(Contains Milk)
2 unit(s)
Green Onion
2 unit(s)
Tomato
1 unit(s)
Lime
1 unit(s)
Jalapeño
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
2 tsp
Sugar*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Heat a medium pot over medium heat.
- Add lentils, chipotle sauce, half the Enchilada Spice Blend and 1 1/4 cups (2 1/2 cups) water. Bring to a boil over high heat.
- Once boiling, reduce heat to medium-low.
- Cook for 15-17 min, stirring occasionally, until lentils are tender and water has been absorbed.
- Remove from heat.
- Season with salt and pepper.
- Meanwhile, heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then chorizo. Season with salt and pepper. Cook for 4- 6 min, breaking up chorizo and stirring often, until cooked through.** Remove from heat.
- Meanwhile, thinly slice green onions.
- Cut tomato into 1/4-inch pieces.
- Zest, then juice lime.
- Thinly slice jalapeño into 1/4-inch rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- On a parchment-lined baking sheet, arrange tortilla chips.
- Drizzle with 1 1/2 tbsp (3 tbsp) oil, then season with remaining Enchilada Spice Blend. Season with salt and pepper, then toss to coat.
- Bake in the middle of the oven for 2-3 min, until warmed through.
- To a small pot, add jalapeños, 1 tbsp (2 tbsp) lime juice, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar. Season with salt.
- Bring to a simmer over medium-high heat. Cook for 1-2 min, stirring often, until sugar dissolves.
- Remove from heat. Transfer jalapeños, including pickling liquid, to a medium bowl.
- Set aside in the fridge to cool.
- Sprinkle cheese, tomatoes and half the green onions over tortilla chips.
- Return tortilla chips to the middle of the oven and bake for 3-4 min, until cheese has melted.
- Meanwhile, combine sour cream, 1 tsp (2 tsp) lime zest, 1/2 tsp (1 tsp) lime juice and 2 tsp (4 tsp) water in a small bowl.
- Season with salt, then stir to combine.
- Remove nachos from the oven and dollop chipotle lentils over top.
- Top with chorizo.
- Drizzle lime crema over top.
- Sprinkle with pickled jalapeños and remaining green onions.
- Serve with guacamole on the side.
If you've opted to add chorizo, while the lentils are cooking, heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then chorizo. Season with salt and pepper. Cook for 4-6 min, breaking up chorizo and stirring often, until cooked through.** Remove from heat.
