Mexican chilli potato wedges

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Mexican wedges Easy Food
Looking for a gluten-free potato based dinner? Try these tasty Mexican chilli potato wedges

Serves 6


3 large Rooster potatoes, cut into wedges
1 tbsp rapeseed oil
1 white onion, chopped
1 garlic clove
1 green pepper, deseeded and chopped
400g beef mince
2 tbsp jalapeño peppers, sliced
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp chilli powder
Salt and black pepper
12 baby plum tomatoes
Handful of Cheddar, grated


For the guacamole:
1 avocado
1 garlic clove
1 tbsp lime juice
2 cherry tomatoes, chopped
Pinch of salt


For the salsa:
12 cherry tomatoes, chopped
2 spring onions, sliced
2 red chillies, sliced
1 tbsp lime juice
Pinch of salt


To serve:
Coriander leaves, torn
1 tbsp chilli flakes (optional)
2 tbsp low fat crème fraîche


  1. Preheat the oven to 180°C/160 ̊C fan/gas mark 4.
  2. Parboil the potatoes for 12 minutes, or microwave for six.
  3. While they are cooking, heat the oil in a pan over a medium heat and cook the onion for 4-5 minutes until soft. Add the garlic, pepper, beef mince, jalapeños and spices and season well. Turn the heat to high and cook for three minutes. Add the tomatoes and cook for two minutes longer.
  4. Drain the potatoes and place in a large, deep baking tray. Cover with the chilli mince and half the grated cheese and bake for 20 minutes.
  5. Meanwhile, make the guacamole. Mash the avocado in a bowl with a fork and mix in the remaining ingredients. Check and adjust the seasoning. Set aside.
  6. In another bowl, mix together all of the ingredients for the salsa and set aside.
  7. To serve, remove the chilli from the oven and sprinkle over the coriander, remaining cheese and chilli flakes. Top with the crème fraîche, salsa and guacamole and enjoy immediately.

Per Serving: 445kcals, 15.8g fat (4.1g saturated), 49.1g carbs (12.1g sugars), 29.4g protein, 12.1g fibre, 0.181g sodium


Top Tip: If you don’t have time to make your own, use pots of fresh pre-made guacamole and salsa.