Spicy nacho wedges

    1 hour

    If you want to really pack a punch then serve up a dish full of spicy nachos wedges. These chunky wedges are loaded with the tastes of mexico including smoky paprika, hot chilli, cumin and as many jalapeños as you dare!

    16 people made this

    Serves: 6 

    • 800g large GreenVale Farm Fresh potatoes
    • 3 tablespoons vegetable oil
    • 1 teaspoon ground cumin
    • 1 teaspoon smoked paprika
    • 1 teaspoon ground coriander
    • 1 teaspoon dried oregano
    • 1 teaspoon
    • 1 teaspoon
    • 1/2 teaspoon hot chilli powder
    • 1/2 teaspoon caster sugar
    • salt and freshly ground black pepper
    • 250ml tomato salsa
    • 75g grated Cheddar cheese
    • 2 to 3 tablespoons sliced pickled jalapeños, drained

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat the oven to 220 C / Gas 7. Scrub the potato skins then cut each potato lengthways into 8 wedges and place in a large roasting tin. Toss with the oil and bake for 20 minutes.
    2. Mix together all the spices, herbs, sugar, salt and pepper. Remove the potatoes from the oven and scatter over the spice mix, toss to coat the potatoes. Bake for a further 15 to 20 minutes or until the potatoes are golden and crisp on the outside and tender in the middle.
    3. Transfer the potatoes to a large heatproof dish, then spoon over the salsa. Scatter over the cheese and chillies, then pop under a hot grill to melt the cheese. Serve hot.

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