Cheesy Loaded Mexican Wedges with Tomato Salsa & Guacamayo

Cheesy Loaded Mexican Wedges with Tomato Salsa & Guacamayo

Ready in 40 minutes • Serves 2
This dish most recently appeared in My Choice (5 Nights For 2) on Sunday, February 14, 2021.
Order Now
Order Now

These Mexican wedges are topped with a delicious savoury chilli bean mix and oozy melted mozzarella.

Ingredients

To Serve

  • 1 bunch coriander, leaves picked

Guacamayo

  • 1/2 avocado
  • 1 Tbsp mayonnaise

Salsa

  • 1/4 red onion, finely diced
  • 1 tomato, diced
  • 1/2 telegraph cucumber, diced
  • 1 drizzle of olive oil
  • 2 tsp vinegar
  • 1 Palermo capsicum, diced

Chilli

  • 1/2 red onion, thinly sliced
  • 1 can kidney beans, drained & rinsed
  • 1 mushrooms, thinly sliced
  • 1 pack chipotle spices
  • 1 drizzle of oil
  • 1/2 tsp salt
  • 1 pack tomato paste
  • 1 cup water
  • 50g grated mozzarella cheese

Wedges

  • 400g potatoes, cut into wedges
  • 1 drizzle of oil

Steps

  1. Preheat oven to 220°C (or 200°C fan bake).
  2. Prep potatoes and toss on a lined oven tray with oil. Season with salt and roast for about 25 minutes, until golden and tender. Remove wedges from oven and switch oven to high-grill.
  3. Prep first measure of onion, kidney beans and mushrooms. Heat oil in a medium, oven-proof fry-pan on medium-high heat. Cook onion and mushrooms for 2-3 minutes, stirring, until softened. Add chipotle spices, salt and tomato paste and cook for a further 1 minute, until fragrant.
  4. Add kidney beans and water measure to pan and bring to a simmer. Reduce heat to medium and simmer for 4-5 minutes, until liquid has reduced. Remove from heat and season to taste with salt and pepper.
  5. Once wedges have finished cooking, sprinkle cheese over chilli and grill on upper oven rack for about 5 minutes, until golden. If you don’t have an oven-proof fry-pan, transfer chilli to a medium baking dish and grill as per instructions.
  6. Prep second measure of onion, tomato, capsicum and cucumber and toss together in a medium bowl with olive oil and vinegar. Season to taste with salt and pepper and set aside. In a small bowl, mash avocado well with a fork, until smooth. Stir through mayonnaise and season to taste with salt and pepper.
  7. Prep coriander.
  8. Wedges and chilli topped with salsa, guacamayo and coriander.

Nutritional Information

Energy 2825 kj
675 kcal
Protein 28.8g
Carbohydrate 61.3g
Fat 30.4g