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

Charred potato, grilled peach and sliced lamb with parsley dressing

Charred potato, grilled peach and sliced lamb with parsley dressing

Charred potato, grilled peach and sliced lamb with parsley dressing

Get your griddle on with this delicious charred potato, grilled peach and sliced lamb dish. Paired with a homemade parsley dressing, this is the perfect mid-week meal to enjoy yourself or share with friends

  • Prep in: 10 mins
  • Cook in: 25 mins
Cod Fish Cakes with Melted Cheddar Centre Recipe

Cod & Potato Cakes with Melted Cheddar Centre Recipe

Try making these fish cakes - the gooey, cheesy middle makes them to die for!

  • Prep in: 20 mins
  • Cook in: 10 mins
Greek potato and chicken parcels with pomegranate, spinach and sumac

Greek potato and chicken parcels with pomegranate, spinach and sumac

Greek potato and chicken parcels with pomegranate, spinach and sumac

Get your Greek on with these yummy Potato and Chicken filo Parcels. Generously filled with spinach  and spiced with sumac, this dish is set to be a party sensation! 

Sprinkle with natural yogurt and pomegranate seeds for that extra-special finish.

  • Prep in: 15 mins
  • Cook in: 15 mins
Thai Chicken and Potato Curry Recipe

Low fat

High protein

Thai Chicken and Potato Curry

Give this delicious Thai chicken and potato curry a go! Not only is it super tasty it is also low fat and high in protein!

  • Cook in: 25 mins