Chorizo-Loaded Corn Chips

Nutrition per serve

Ingredients

• 1pcs capsicum
• 1pcs chorizo sausage
• 300g corn kernels
• 50g tomato paste
• 10g Spanish seasoning
• 150g corn chips
• 50g shredded cheese mix
• 1bunch coriander
• 10ml olive oil
• 3ml sugar
• 10ml white wine vinegar
• 10ml extra virgin olive oil

Method

1. Step 1 — Start prep
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Coarsely chop the capsicum. Thinly slice the chorizo. Drain and rinse the corn.
2. Step 2 — Cook chorizo and capsicum
   Heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook the capsicum and chorizo, stirring occasionally, for 4-5 mins until the chorizo is golden and the capsicum is almost tender.
3. Step 3 — Simmer chorizo mixture
   Add the tomato paste, Spanish seasoning, corn, 125ml (½ cup) water and ½ tsp sugar to the chorizo mixture and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, for 2-3 mins until the capsicum is tender and the sauce is slightly reduced.
4. Step 4 — Finish prep
   While the chorizo mixture is cooking, scatter the corn chips over the lined tray.
5. Step 5 — Load and bake corn chips
   Taste the chorizo mixture, then season with salt and pepper. Spoon the chorizo mixture over the corn chips and scatter with the cheese. Bake for 5 mins or until the cheese is melted.
6. Step 6 — Make chimichurri
   Meanwhile, finely chop the coriander, including the stems. Combine the coriander, 2 tsp white wine vinegar and 2 tsp extra virgin olive oil in a bowl and season with salt and pepper. Take the loaded corn chips to the table and drizzle with the chimichurri to serve.

Allergens

Sulphites, Milk