Mexican Chilli Potato Wedges Recipe
- Prep in:
- 15 mins
- Cook in:
- 20 mins
- Serves:
- 6
| 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% |
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 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
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
