Cheesy Avocado Salsa Wedges
These crispy potato wedges are a must-have for your next Mexican-inspired fakeaway night. Coated in a fiery spice mix, topped with melted cheese and served with a dollop of fresh avocado salsa, they’re sure to go down a treat!
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NutritionPer Serving
- Calories361
- Carbs35g
- Protein7.8g
- Fat20g
- Saturates8.9g
- Sugars4.3g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
If you can’t resist Mexican-style flavours, you’re going to love this slimming-friendly side dish. It’s got it all – crispy potatoes and fiery spices, perfectly balanced with mellow melted cheese and a zingy, fresh avocado salsa.
These Cheesy Avocado Salsa Wedges pair so well with all of your favourite Mexican-inspired recipes, so they’re ideal if you’re putting on a family feast. We especially love to serve them with a spoonful of Mexican Slaw and this Mexican Corn on the Cob.
Don’t worry if you’re not a big fan of spicy food – the melted cheese, smooth avocado and sour cream topping works wonders to tame the chilli in the recipe. You can always adjust the amount of chilli used too – so you can add in more or less, depending on how much of a kick you want the dish to have!
What diets are these Cheesy Avocado Salsa Wedges suitable for?
This Cheesy Avocado Salsa Wedges recipe is suitable for vegetarians and anyone following a gluten free diet.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Cheesy Avocado Salsa Wedges?
You won’t need anything out of the ordinary to make this recipe. Everything you need to make these Cheesy Avocado Salsa Wedges should be easy to pick up in your usual supermarket.
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How many calories are in these Cheesy Avocado Salsa Wedges?
There are 361 calories per portion in this Cheesy Avocado Salsa Wedges recipe, which means it falls into our Everyday Light recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!
NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.
Step 1
Add the potato wedges to a pan of water and set on a medium heat. Bring to the boil and cook for 5 minutes until the wedges are just softening. Drain well.
Step 2
Preheat the oven to 190ºC. To a bowl, add the garlic granules, onion powder, paprika, cumin, oregano and chilli flakes. Add a little salt and pepper and stir to combine.
Step 3
Add the potato wedges to a baking tray and spray with low-calorie cooking spray. Sprinkle over the spices and pop into the oven for 25 minutes until golden brown.
Step 4
While the wedges are cooking, combine the avocado, cherry tomatoes, garlic, chilli, lime juice and 1 spring onion in a mixing bowl. Season with a little salt and pepper and leave until ready to serve.
Step 5
Sprinkle the grated cheese over the wedges and cook for a further 3 minutes until melted and bubbly.
Step 6
Divide the wedges between 4 serving plates, add a spoonful of the avocado mix and drizzle over some sour cream. Sprinkle with the remaining spring onion and serve.
What could I serve with these Cheesy Avocado Salsa Wedges?
You could serve these Cheesy Avocado Salsa Wedges on their own as a tasty snack, or dish them up as a side dish with any of your favourite Mexican-inspired recipes. We think they’d go great with any of the following:
How do you know when Cheesy Avocado Salsa Wedges are cooked?
You’ll need to parboil your potatoes before cooking them in the oven for around 25 minutes until they’re crispy and golden. After you add the cheese, you’ll need to pop them back in the oven until the cheese has melted and is bubbling.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Cheesy Avocado Salsa Wedges in the fridge?
Once you’ve served this recipe, we’d recommend that you eat it within 4 hours.
Any leftovers can be cooled and then stored in an airtight container in the fridge for up to 3 days.
Can I freeze Cheesy Avocado Salsa Wedges?
The potato wedges can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
- Add a label and include the date that you froze them on.
The avocado salsa is not suitable for storing in the freezer and should be made fresh each time you serve this recipe.
How do I reheat Cheesy Avocado Salsa Wedges?
The potatoes can be reheated following the instructions below, and then the freshly made avocado salsa can be added afterwards.
From chilled: Place in a microwavable container with a loosely fitting lid and heat for 4-7 minutes, or reheat in a moderate oven until piping hot.
From frozen: Allow to defrost overnight in the fridge and then reheat from chilled.
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Cheesy Avocado Salsa Wedges
These crispy potato wedges are a must-have for your next Mexican-inspired fakeaway night. Coated in a fiery spice mix, topped with melted cheese and served with a dollop of fresh avocado salsa, they’re sure to go down a treat!
-
Prep Time
6 MINS
-
Cook Time
33 MINS
- KCals 361
- Carbs 35G
Instructions
- Add the potato wedges to a pan of water and set on a medium heat. Bring to the boil and cook for 5 minutes until the wedges are just softening. Drain well.
- Preheat the oven to 190ºC. To a bowl, add the garlic granules, onion powder, paprika, cumin, oregano and chilli flakes. Add a little salt and pepper and stir to combine.
- Add the potato wedges to a baking tray and spray with low-calorie cooking spray. Sprinkle over the spices and pop into the oven for 25 minutes until golden brown.
- While the wedges are cooking, combine the avocado, cherry tomatoes, garlic, chilli, lime juice and 1 spring onion in a mixing bowl. Season with a little salt and pepper and leave until ready to serve.
- Sprinkle the grated cheese over the wedges and cook for a further 3 minutes until melted and bubbly.
- Divide the wedges between 4 serving plates, add a spoonful of the avocado mix and drizzle over some sour cream. Sprinkle with the remaining spring onion and serve.
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