Mexican Chilli Potato Wedges Recipe

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


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.


3 large Maris Piper 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
A 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

Campaign Financed with Aid from the European Union and British and Irish farmers
EU logo orange
ADHB logo