Ingredients
Product used:
- 1/2 x 800g pkt McCain Potatoes Rosemary & Garlic
- 60g butter
- 2 leeks, washed, thinly sliced
- 5 garlic cloves, crushed
- 2 Tbs. plain flour
- 1-1/3 cups milk
- 4 (580g) chicken thigh fillets, trimmmed, cut into 1.5cm cubes
- 3/4 cup grated cheddar
- Green salad or steamed green vegetables to serve
Method
1. | Preheat oven to 220C or 200C fan-force. |
2. | Stand frozen potatoes on kitchen bench for 20 minutes to thaw slightly or microwave on very low (10%) for 5 minutes. To wash leeks thoroughly, cut off dark green leaves, leaving 10cm of green. Make a criss-cross slit from the green top into the white part. Soak for 5 minutes, making sure water gets between the leaves to remove any grit. |
3. | Melt butter in a large saucepan over medium heat. Cook leek, stirring for 5 minutes. Cover and cook for another 5 minutes or until softened. Stir through garlic and cook for 1 minute. Stir in flour and cook for 30 seconds. Add milk and stir until combined. Add chicken and bring to a simmer. Cook, covered, for 5 minutes or until chicken is just cooked. Remove from heat and stir through cheese. Season. |
4. | Transfer to a 5 cup ovenproof baking dish. Arrange sliced potato on top. Spray with oil. Bake for 35 minutes or top is golden and crunchy. Serve with green salad or steamed green veg. |
Quick Chicken & Garlic Potato Bake
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 | Preheat oven to 220C or 200C fan-force. |
2 | Stand frozen potatoes on kitchen bench for 20 minutes to thaw slightly or microwave on very low (10%) for 5 minutes. To wash leeks thoroughly, cut off dark green leaves, leaving 10cm of green. Make a criss-cross slit from the green top into the white part. Soak for 5 minutes, making sure water gets between the leaves to remove any grit. |
3 | Melt butter in a large saucepan over medium heat. Cook leek, stirring for 5 minutes. Cover and cook for another 5 minutes or until softened. Stir through garlic and cook for 1 minute. Stir in flour and cook for 30 seconds. Add milk and stir until combined. Add chicken and bring to a simmer. Cook, covered, for 5 minutes or until chicken is just cooked. Remove from heat and stir through cheese. Season. |
4 | Transfer to a 5 cup ovenproof baking dish. Arrange sliced potato on top. Spray with oil. Bake for 35 minutes or top is golden and crunchy. Serve with green salad or steamed green veg. |