Cheesy Chilli Loaded Wedges
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Fish: not fully checked
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- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 kg Potatoes
- 2 tbsp Oil
- 2 tsp Garlic granules
- 2 tsp Paprika
- 1 tbsp Oil
- 1 Onion
- 3 tsp Garlic purée
- 500 g Minced beef (ground beef)
- 3 tsp Cumin
- 3 tsp Paprika
- 2 tsp Mild chilli powder
- 4 Peppers (Chopped)
- 800 g Tinned tomatoes
- 1 Can of kidney beans in chilli sauce (See notes)
- 125 g Grated cheese
- 2 Spring onions (To serve)
Method
- Preheat the oven to 200°C fan/220°C/425°F/Gas Mark 7.
- Cut the potatoes into wedges and toss with the oil and spices.
- Bake for 45-60 minutes, depending on the size of your wedges!
- Meanwhile make your chilli, heat your oil in a large pan and fry off onions, garlic and mince until browned.
- Add the spices, peppers, tomatoes and kidney beans.
- I leave this to cook for about 30 minutes while the wedges are cooking and it’s very thick and reduced.
- When the wedges are cooked, load up with the chilli and cheese and pop back into the oven until the cheese is melted.
- Top with spring onions.