Ad
Loading...

Nutrition: per serving

  • kcal505
  • fat34g
  • saturates17g
  • carbs26g
  • sugars8g
    low
  • fibre9g
  • protein20g
  • salt1.69g
Ad

Method

  • step 1

    Put the oil in a large frying pan over a medium heat. Cook the chorizo for 6-8 mins until crispy and the fat has rendered out, then remove to a plate using a slotted spoon. Stir the onion into the chorizo oil with a pinch of salt and cook for 6-7 mins until soft and just starting to take on colour, then add the chipotle chilli flakes. Cook for another minute until fragrant.

  • step 2

    Heat the oven to 200C/180C fan/gas 6. Tip the sweetcorn and cream into the pan. Simmer for 5 mins until reduced slightly. Blend the mixture using a hand blender, but leave some of it chunky. Stir in the butter beans along with their liquid, half of the crispy chorizo and season to taste.

  • step 3

    Tip the mixture into a 2-litre baking dish then cover the top with the cheddar and panko. Bake for 20-25 mins until bubbly and golden brown. Sprinkle with the remaining chorizo and the jalapeños to serve.

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.5 ratings

Be the first to comment

We’d love to hear how you got on with this recipe. Did you like it? Do you have suggestions for possible swaps and additions? Or simply ask us your questions...

Ad
Ad
Ad
Loading...
Loading...