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Loaded Mexican potato wedges

Loaded Mexican potato wedges

4 serves

20 m

40 m


  • 650 g (4 medium) brushed potatoes
  • 1½ teaspoons Mexican chilli powder
  • 2 teaspoons dried oregano leaves
  • 1 clove garlic, crushed
  • 3 teaspoons olive oil
  • 420 g no added salt Mexican-style 3 bean mix, drained
  • ½ cup frozen corn kernels, thawed
  • 200 g (1 cups) shredded, skinless cooked chicken breast
  • 400 g can no added salt diced tomatoes
  • ⅔ cup grated tasty cheese
  • 1 avocado, peeled, chopped
  • 1 tablespoon lime juice
  • ½ small red onion, finely chopped
  • cup chunky tomato salsa, to serve


Step 1

Heat a large roasting pan in 220 °C oven (fan-forced) for 15 minutes.

Step 2

Meanwhile, scrub potatoes clean under cold water. Cut into 2 cm 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.

Step 3

Carefully, remove hot pan from oven. Arrange wedges in a single layer over base. Bake in 220 °C 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.

Step 4

Return to same oven. Bake for 12-15 minutes, until cheese is melted and lightly browned.

Step 5

Mash avocado with lime juice on a plate. Stir in onion.

Step 6

Dollop avocado and salsa over hot wedges to serve.


  • 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.
A flavourful tomato sauce with a spicy kick, topped with crunchy almonds

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