Mexican Chilli Potato Wedges Recipe

Mexican Wedges Recipe
Prep in Prep in:
15 mins
Cook in Cook in:
20 mins
Serves Serves:
6
Per Serving %RI
Energy (Kcal) 420 21%
Energy (KJ) 1753 20%
Fat 20.9g 29%
Saturated Fat 4.0g 20%
Total Sugars 4.0g 20%
Salt <0.01g 1%

Method

Heat the oven to 180°C.

Parboil the potatoes for 12 minutes or microwave for six.

While they are cooking, fry the onion until soft and add the garlic, peppers and mince, chillies, spices and season well. Cook for three minutes on high. Add the tomatoes and cook for two minutes.

Drain the potatoes and put them in a large, deep baking tray, cover with the chilli mince and half the grated cheese and cook in the oven for 20 minutes.

While this is cooking, make the guacamole and salsa. Mash the avocado in a bowl with a fork and mix in the remaining ingredients. Check and adjust the seasoning. Set aside.
In another bowl, mix together all the salsa ingredients and set aside.

To serve, remove the chilli from the oven, sprinkle over the coriander leaves, remaining cheese and chilli flakes then top with the crème fraiche, salsa and guacamole.

Ingredients

3 large Rooster potatoes, cut into wedges

1 tbsp rapeseed oil

1 white onion, chopped

1 clove of garlic

400g minced beef

1tbsp ground cumin

1tbsp ground coriander

1tbsp chilli powder

12 baby plum tomatoes

2tbsp sliced jalapeno peppers

1 green pepper

A handful of grated cheddar cheese

For the guacamole:

1 avocado

1 clove of garlic

1tbsp lime juice

2 cherry tomatoes, chopped

A pinch of salt

Or alternatively use a pot of fresh pre-made guacamole

For the salsa:

12 cherry tomatoes, chopped

2 spring onions, sliced

2 red chillies, sliced

1tbsp lime juice

pinch of salt

2tbsp Low fat crème fraiche

Coriander leaves, torn

1tbsp chilli flakes (optional)

Or alternatively use a pot of fresh pre-made salsa

3 large Rooster potatoes, cut into wedges 1 tbsp rapeseed oil 1 white onion, chopped 1 clove of garlic 400g minced beef 1tbsp ground cumin 1tbsp ground coriander 1tbsp chilli powder 12 baby plum tomatoes 2tbsp sliced jalapeno peppers 1 green pepper A handful of grated cheddar cheese For the guacamole: 1 avocado 1 clove of garlic 1tbsp lime juice 2 cherry tomatoes, chopped A pinch of salt Or alternatively use a pot of fresh pre-made guacamole For the salsa: 12 cherry tomatoes, chopped 2 spring onions, sliced 2 red chillies, sliced 1tbsp lime juice pinch of salt 2tbsp Low fat crème fraiche Coriander leaves, torn 1tbsp chilli flakes (optional) Or alternatively use a pot of fresh pre-made salsa

You may also like

Sri Lankan Beef and Potato Curry

Sri Lankan Beef and Potato Curry

Sri Lankan Beef and Potato Curry Recipe

This creamy, aromatic curry is a really comforting dish that is simple to prepare but perfectly satisfying.

  • Prep in: 10 mins
  • Cook in: 40 mins
Sensational Summer Salad Recipe

Sensational Summer Salad Recipe

Fresh, summery flavours with peas and mint, coupled with the sweetness of the Parma ham make this a great dish for dining al fresco.

  • Prep in: 15 mins
  • Cook in: 15 mins
Korean Kimchi potato slaw on sourdough toast, topped with a fried egg

Korean Kimchi potato slaw on sourdough toast, topped with a fried egg

Korean Kimchi potato slaw on sourdough toast, topped with a fried egg

Enjoy a taste of Korea with this healthy Kimchi potato slaw. Paired with toasted sourdough and a runny fried egg, this dish is perfect for any occasion!

  • Prep in: 15 mins
  • Cook in: 10 mins
Blue cheese mini burgers with potato buns

Blue cheese mini burgers with potato buns

Blue cheese mini burgers with potato buns

The perfect recipe to impress your friends - try these small yet delicious burgers with buns made from potato. Enjoy!

  • Prep in: 20 mins
  • Cook in: 20 mins