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

Funky Irish Potato and Courgette Salad Recipe

Courgette Salad and Potato Recipe

Looking for a healthy lunch meal to bring into work? Look no further as this potato and courgette recipe gives you all the nutrients you need to get through the day.

  • Cook in: 25 mins
Spiralized Potato Wrapped Cod with Herbs

Spiralized Potato Wrapped Cod with Herbs

Spiralized Potato Wrapped Cod with Herbs Recipe

Impress your guests with this delicious herby cod dish, which is ready in under half an hour!

  • Prep in: 5 mins
  • Cook in: 25 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
Pulled Pork & Tomato Layered Potato Bake

Pulled Pork & Tomato Layered Potato Bake

Pulled Pork & Tomato Layered Potato Bake

Here's a clever way to use up leftovers from a weekend roast. Packed with hearty flavours and warming herbs and spices, it's a real mid-week treat. 

  • Prep in: 15 mins
  • Cook in: 25 mins