Crispy Taco Wedges
Crispy potato wedges, seasoned with taco seasoning and topped with a melted cheese sauce. These are very very simple, but delicious. They might look indulgent but only 602 calories per serving and we've used a 'healthier' cheese sauce recipe for you guys as well.
Save as Favourite
Cook: 40 MINS
GO
Press GO to unleash The Good Bite step by step feature.
Preheat oven to 180°C/ 350°F. Bring a large saucepan of water to boil.
Wash and cut potatoes into wedges, then add to saucepan of boiling water and par-boil for 4 mins. Drain into a colander and leave to steam dry for 3-4 mins.
Transfer wedges to two lined baking trays, then drizzle with olive oil and add taco seasoning and ensure each wedge is coated in taco seasoning. Bake for 30 mins, flipping each wedge 15 mins into bake time.
5 mins before wedges are ready to remove from oven, add cheese slices, milk and sriracha to a microwavable bowl and microwaves in 20 second intervals 3-4 times until you are left with a melted cheese sauce.
Serve wedges immediately, add cheese sauce, BBQ chicken slices, black beans and spring onions.
Nutritional Info
Per serving:
Cals – 602
Carbs – 72g
Protein – 32g
|Fat – 18
Ingredients
Serves 3
For the Crispy Taco Wedges:
- 1kg of maris piper potatoes.
- 2 tbsp of extra virgin olive oil.
- 2-3 tbsp of taco seasoning.
For the Cheese Sauce:
- 5 slices of American style cheese for melting (often called Cheesy slices).
- 2 tbsp of milk.
- Tsp of sriracha.
To serve:
- 200g of BBQ chicken slices.
- 40g of black beans.
- 40g of black beans. 2 spring onions - chopped.
Similar Recipes
Cook: 30 MINS
Pancetta & Mozzarella Orzo
Our Pancetta & Mozzarella Orzo is an easy and hearty winter meal. A rich tomato and basil sauce,
Cook: 20 MINS
Honey-Sriracha Crispy Chicken Bowl
Crispy, oven-baked chicken tenders, tossed in a tongue-tingling honey sriracha sauce, served over a
Cook: 45 MINS
Tortilla Soup
An easy and quick summer soup recipe, ours Tortilla Soup boasts all the typical flavours of Mexican