Mexican style loaded wedges with sweet chilli cream
Appliance/Function:
Ingredients
- 800 grams Potatoes
- 2 tsp Mexican seasoning
- 1 tsp Italian Herbs
- 2 tsp Olive oil first
- 200 grams Bacon
- 400 grams Corn
- 2 tsp Olive Oil second
- 1 Tomato
- 1 Avocado
- 1 bunch Coriander optional
- 100 grams Baby spinach
- 250 grams Sour cream lite
- 30 grams Sweet chilli sauce
Instructions
PREP & COOK POTATO
- Preheat oven to 220°C or 200°C fan bake. Wash and cut the unpeeled potatoes into wedges. Toss on 1-2 lined oven trays with Mexican seasoning, Italian herbs and the first measure of oil. Season with salt and pepper. Bake for 25-30 mins, until golden and tender. Swap trays halfway through to ensure even cooking.
PREP & COOK BACON
- Meanwhile, dice the bacon. Drain the corn. Heat the second measure of oil in a large frypan on high heat. Cook bacon for 5-6 mins, until browned. Add corn to the pan and cook for a further 2-3 mins, until tender and slightly charred.
PREP TOPPINGS
- Dice the tomato and avocado. Pick the leaves and finely chop the coriander. Toss the bacon, corn, tomato, avocado, spinach and half the coriander in a large bowl. Combine the sour cream and sweet chilli in a nice small bowl.
TO SERVE
- Divide the wedges between plates and load with the toppings mixture. Spoon over the sweet chilli cream and sprinkle over the remaining coriander.
Nutrition
Calories: 653kcal | Carbohydrates: 78g | Protein: 18g | Fat: 33g | Saturated Fat: 8g | Cholesterol: 23mg | Sodium: 896mg | Potassium: 1707mg | Fiber: 14g | Sugar: 11g | Calcium: 180mg | Iron: 5mg