Cheesy Avocado Salsa Wedges

Name: Cheesy Avocado Salsa Wedges
Prep time: 6 min
Cook time: 33 min
Total time: 39 min
Yield: ['4']
Cuisine: mexican
Ingredients: 700 g potatoes, (peeled and cut into wedges); 1/2 tsp garlic granules; 1/2 tsp onion powder; 1/2 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp dried oregano; 1/4 tsp dried chilli flakes; 30 g reduced fat Cheddar cheese, (grated); 1 avocado, (stone removed and mashed); 6 cherry tomatoes, (diced); 1/2 chilli, (deseeded and finely diced); 2 spring onions, (finely sliced); 1 clove garlic, (peeled and crushed); 1 tbsp lime juice; 4 tbsp sour cream; salt and pepper, (to taste); low-calorie cooking spray

⏱ 39 mins 🍽 ['4'] 🌶 mexican 🏷 Side dish

These potato wedges are a fantastic choice for a Mexican-themed meal. They are first parboiled, then coated in a blend of spices and baked until crisp. A topping of melted cheese is added before serving with a zesty homemade avocado salsa and a cool drizzle of sour cream. This dish is designed to be a satisfying and flavourful side.

Ingredients

700 g potatoes, (peeled and cut into wedges)
1/2 tsp garlic granules
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp dried chilli flakes
30 g reduced fat Cheddar cheese, (grated)
1 avocado, (stone removed and mashed)
6 cherry tomatoes, (diced)
1/2 chilli, (deseeded and finely diced)
2 spring onions, (finely sliced)
1 clove garlic, (peeled and crushed)
1 tbsp lime juice
4 tbsp sour cream
salt and pepper, (to taste)
low-calorie cooking spray

Method

Place the potato wedges into a saucepan of water. Set the pan over a medium heat, bring the water to a boil and cook the wedges for 5 minutes until they begin to soften. Drain them thoroughly.
Set your oven to heat to 190ºC. In a small bowl, mix together the garlic granules, onion powder, smoked paprika, ground cumin, dried oregano and dried chilli flakes. Season the mix with some salt and pepper and stir it well.
Arrange the drained wedges on a baking tray and lightly coat them with low-calorie cooking spray. Evenly scatter the prepared spice mix over the potatoes. Bake them in the oven for 25 minutes until they turn golden brown.
As the wedges bake, prepare the salsa. In a separate bowl, mash the avocado and combine it with the diced cherry tomatoes, crushed garlic, finely diced chilli, lime juice and one sliced spring onion. Add salt and pepper to taste and set this mixture aside.
Remove the tray from the oven and sprinkle the grated cheese evenly over the hot wedges. Return the tray to the oven for a further 3 minutes to melt the cheese until it is bubbly.
To serve, portion the cheesy wedges onto four plates. Add a generous spoonful of the avocado salsa to each portion, drizzle with sour cream and finish with a sprinkle of the remaining sliced spring onion.

Nutrition (per serving)

Sodium290 mg

Recipe details

CategorySide dish

Cuisinemexican

AuthorPinch of Nom