Loaded Mexican potato wedges
- 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
- Heat a large roasting pan in 220C oven (fan-forced) for 15 minutes.
- 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.
- 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.
- Return to same oven. Bake for 12-15 minutes, until cheese is melted and lightly browned.
- Mash avocado with lime juice on a plate. Stir in onion.
- 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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