Quorn Nacho Nugget Sharing Board with Fajita Fries
A vibrant, interactive Mexican-inspired sharing platter featuring crispy Quorn Cheesy Nacho Nuggets alongside homemade fajita-spiced potato fries, charred corn ribs threaded with padron peppers and cherry tomatoes, and three zesty dipping sauces. This board celebrates bold flavors—smoky paprika, sweet chilli, chipotle heat—balanced with fresh lime and coriander. Ideal for casual entertaining, game nights, or feeding a group with minimal fuss. What sets this version apart is the mix of textures: crunchy nuggets, crispy fries, charred vegetables, and creamy dips. It works for vegetarians and those seeking lighter options through low-calorie cooking spray and light sour cream. Serve warm straight from the pan to maximize crispness and appeal.
Ingredients
- 16 Quorn Cheesy Nacho Nuggetshalloumi cubes or tofu nuggets1:1 by weightvegetarianvegan_altadds soy
fry until golden, texture differs
- 2 Maris Piper potatoes, peeledrusset or King Edward1:1vegetarian
slightly different texture, both work well
- 20 sprays low calorie cooking spray
- 2 tsp fajita seasoning
- 2 corn on the cobs
- 2 tbsp sweet chilli sauce
- 2 clove garlic, crushed
- 2 tbsp coriander, chopped
- 12 padron pepperspoblano pepper slices or bell pepper1:1 volumevegetarian
poblanos offer more heat, bell peppers milder
- 12 cherry tomatoes
- 2 tbsp light sour cream
- 1 tsp fajita seasoning
- 1 tsp coriander, chopped
- 2 tbsp light mayonnaise
- 1 tsp chipotle paste
- 2 tsp smoked paprika
- 2 clove garlic, crushed
- coriander, fresh, for garnish
- lime, wedges
- 3 ½ oz pickled red onion
Instructions
- 1
Preheat oven to 350°F fan or 400°F electric or.
- 2
Slice potatoes into thin fries, cover with boiling water for 10 minutes, drain and pat dry.
- 3
Place fries on non-stick baking tray, spray with cooking spray, toss to coat.
- 4
Bake for 30 minutes. Remove, scatter fajita seasoning over, toss to combine, keep warm.
- 5
Slice corn in half, then into quarters to create ribs. Mix sweet chilli sauce, garlic and coriander in a bowl.
- 6
Thread padron peppers and cherry tomatoes alternately onto skewers.
- 7
Heat griddle pan over medium-high heat. Cook corn ribs and skewers for 3 minutes each side.
- 8
Transfer to serving platter. Brush corn ribs with sweet chilli mixture.
- 9
Combine light sour cream, fajita seasoning, coriander for one dipping sauce. Combine mayonnaise, chipotle paste, smoked paprika, garlic for another. Spoon each into separate dipping pots.
- 10
Cook Quorn Cheesy Nacho Nuggets according to pack instructions. Add to platter.
- 11
Add fajita fries and dipping pots to platter.
- 12
Garnish with fresh coriander, lime wedges and pickled red onion.
Tips
Blanch potato fries in boiling water before roasting to ensure they cook through and crisp evenly. This step removes excess starch and reduces cooking time, delivering fluffy interiors and golden-brown exteriors.
Thread vegetables tightly on skewers and use a very hot griddle to achieve deep char marks in just 3 minutes per side. Movement adds color but risks losing the char, so keep them still initially.
Prepare all dipping sauces and components 1-2 hours ahead, but assemble and plate immediately before serving to maintain crispness of fries and nuggets.
Good to Know
Fries best consumed same day. Dipping sauces store in airtight containers up to 3 days refrigerated. Padron peppers and corn can be reheated gently in oven or pan.
Prepare potato fries up to step 3 (cut and blanch) 4 hours ahead, cover and refrigerate. Mix dipping sauce components and store separately up to 2 days ahead. Skewer vegetables 2 hours ahead, cover with damp paper towel. Cook everything fresh just before serving.
Serve immediately on a large platter while fries and nuggets are still warm and crispy. Provide skewers individually or on the board. Arrange dipping sauces in small bowls at the center. Best served with cold beverages.
Common Mistakes
Skip the boiling water blanch for potatoes to avoid dense, undercooked fries that won't crisp properly in 30 minutes.
Overcrowd the griddle pan to avoid steaming instead of charring the corn and peppers; work in batches if needed.
Don't pat fries completely dry to avoid excess moisture that prevents crisping and causes oil splattering.
Substitutions
Vegan Options
fry until golden, texture differs
General Alternatives
poblanos offer more heat, bell peppers milder
slightly different texture, both work well
FAQ
Can I prepare this board completely ahead of time?
Fries and nuggets are best served warm and immediately cooked, but dipping sauces and skewered vegetables can be prepared up to 2 hours ahead. Cook fries and nuggets fresh just before assembling the platter to maintain crispness and texture.
What if I don't have a griddle pan for the corn and peppers?
Use a regular non-stick skillet or cast iron pan over medium-high heat, or roast corn and pepper skewers in the oven at 200°C for 10-12 minutes, turning halfway. Results differ slightly but remain delicious.
Can I freeze leftover Quorn nuggets or fries?
Freeze uncooked nuggets per pack instructions. Cooked fries and nuggets lose crispness when frozen and thawed. Store leftover dipping sauces in airtight containers for up to 3 days; vegetables best consumed same day.