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Loaded Mexican potato wedges
heartfoundation.org.au|Helpline 13 11 12

Loaded Mexican potato wedges

40 minutes (20 minutes)
Serves 4
  • 650g (4 medium) brushed potatoes
  • 1 ½ teaspoons Mexican chilli powder
  • 2 teaspoons dried oregano leaves
  • 1 clove garlic, crushed
  • 3 teaspoons olive oil
  • 420g no added salt Mexican-style 3 bean mix, drained
  • 1/2 cup frozen corn kernels, thawed
  • 200g (1 1/3 cups) shredded, skinless cooked chicken breast
  • 400g can no added salt diced tomatoes
  • 2/3 cup grated tasty cheese
  • 1 avocado, peeled, chopped
  • 1 tablespoon lime juice
  • ½ small red onion, finely chopped
  • 1/3 cup chunky tomato salsa, to serve
  1. Heat a large roasting pan in 220C oven (fan-forced) for 15 minutes.
  2. Meanwhile, scrub potatoes clean under cold water. Cut into 2cm thick wedges. Pat dry with paper towel. Combine chilli powder, oregano, garlic and oil in a large bowl. Add wedges. Toss well with clean hands to coat in spice mixture.
  3. Carefully, remove hot pan from oven. Arrange wedges in a single layer over base. Bake in 220C oven (fan-forced) for 25 minutes, or until tender. Remove from oven. Scatter beans, corn and chicken over wedges. Spoon canned tomatoes over top. Sprinkle with cheese.
  4. Return to same oven. Bake for 12-15 minutes, until cheese is melted and lightly browned.
  5. Mash avocado with lime juice on a plate. Stir in onion.
  6. Dollop avocado and salsa over hot wedges to serve.

Tips

  • Shredded, skinless, cooked chicken breast is available from the deli counter in supermarkets.
  • Alternatively, substitute leftover skinless, roast chicken.
  • Replace frozen corn kernels with frozen mixed vegetables, if preferred.

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