Ingredients
Product used:
McCain Skin On Chunky Cut Chips
- 1 garlic clove, crushed
- ¾ cup all-purpose flour
- 1 onion, finely chopped
- 1 tbsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp ground chilli
- 1/2 can refried beans
- 1/2 can kidney beans
- 1 tbsp pickled jalapeno chilli, chopped
- 2 fresh tomatoes, chopped
- 50 g cup light mozzarella, grated
- 100 g tasty cheese, grated
- 1 tsp lime zest, finely grated
- 1 tbsp lime juice
- 1 avocado, finely chopped
- 2 spring onions, finely chopped
- Bunch coriander, torn
- 1 cup no-fat Greek-style yoghurt
Method
1. | Get your thick cut chips into the oven according to packet instructions. |
2. | In a frypan, heat up a drizzle of olive oil over medium heat and sauté off the onion and the garlic. Once soft, add in the cumin, coriander and chilli and cook for a further 30 seconds. Then add in the refried beans, kidney beans, chopped tomatoes and jalapeno chilli. Cook, stirring regularly until warmed through and the tomato softens. |
3. | Once the chips are ready (hot and crispy), transfer the chips to an ovenproof serving dish. |
4. | Pour the bean mixture over the top of the chips. Top with the two types of cheese. |
5. | Place the chips under the grill for about 4 - 5 minutes, or until the cheese is bubbling and starting to brown. |
6. | Meanwhile combine the avocado, spring onions, lime zest, juice and then set aside. |
7. | When the cheese is brown and bubbling, remove the chips from the grill and top with the avocado and yoghurt. Top with lots of coriander leaves! |
Nacho Fries With Guacamole
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
1 | Get your thick cut chips into the oven according to packet instructions. |
2 | In a frypan, heat up a drizzle of olive oil over medium heat and sauté off the onion and the garlic. Once soft, add in the cumin, coriander and chilli and cook for a further 30 seconds. Then add in the refried beans, kidney beans, chopped tomatoes and jalapeno chilli. Cook, stirring regularly until warmed through and the tomato softens. |
3 | Once the chips are ready (hot and crispy), transfer the chips to an ovenproof serving dish. |
4 | Pour the bean mixture over the top of the chips. Top with the two types of cheese. |
5 | Place the chips under the grill for about 4 - 5 minutes, or until the cheese is bubbling and starting to brown. |
6 | Meanwhile combine the avocado, spring onions, lime zest, juice and then set aside. |
7 | When the cheese is brown and bubbling, remove the chips from the grill and top with the avocado and yoghurt. Top with lots of coriander leaves! |