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We hope you got benefit from reading it, now let’s go back to vegetarian nacho guacamole & baked potato chips 💟😄👪🌶🤗 recipe. You can have vegetarian nacho guacamole & baked potato chips 💟😄👪🌶🤗 using 31 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to cook Vegetarian Nacho Guacamole & Baked Potato Chips 💟😄👪🌶🤗:
- Take 1/2 cup Rice Bran oil for stir-fry
- You need 2 tbs Extra Virgin Olive oil
- Provide 1 and 1/2 big Red onion, finely diced
- Prepare 2 garlic cloves, minced
- Prepare 1 green capsicum & 1 red capsicum, diced
- Provide 1/2 tsp ground cumin
- Use 1 tsp Chipotle Chili (Smoky Southwestern) seasoning flakes powder
- Get Crushed black pepper
- Provide 2 cans Chili Red Beans, drained
- Provide 1 can whole peeled Tomato
- Take 1 tsp dried oregano
- Use 2 tps + 1 tsp soft brown sugar
- Get 4 cups Corn Chips of Cheese flavour (or whatever flavour)
- Use 2 cups grated Cheddar cheese
- You need 1 pot Sour Cream Cheese
- Get POTATO WEDGES:
- Get 6 pink Potatoes,skin on cut into large wedges
- Take 1 very large rectangular Pyrex Ovenproof dish, put 3 tbs oil:
- Provide Coat with the potatoes wedges with oil,then to coat with mixture
- Prepare sea salt,garlic powder,onion powder, paprika,thyme. Bake in oven
- Provide SALSA GUACAMOLE:
- Provide 2-3 Avocados, crushed the flesh with fork
- Use 2 large firm Tomatoes from my garden, deseeded & diced
- Provide 1 red onion, diced
- Prepare 2 tbs fresh Cilantro, chopped
- Take finely with the stalk included (substitute with fresh Parsley)
- Get 2 tbs lemon juice &zest, or 2 kaffir lime juice
- Take Pinch salt
- You need 1/4 cup pickled Jalapenos, minced or
- You need 1/2 tbs Sriracha hot chili sauce (sold in the Asian store)
- Use 1/2 cup Sour Cream
Steps to make Vegetarian Nacho Guacamole & Baked Potato Chips 💟😄👪🌶🤗:
- Preheat oven to 200 degrees Celcius. Put the baking dish with the Potatoes Wedges in the lower rack and bake for 20' or so.Turn half way. When the potatoes are cooked has golden brown. Take the dish out. Cover with foil and set aside. In a large non stick wok put Rice Bran oil, sauteed half of the red onion, garlic then add the capsicum and a little of olive oil and stir fry for 2 minutes until softened.
- Stir fry in the Tomatoes tin breaking the tomatoes up with the wooden of spoon. Add 1 Red onion, ground coriander and cumin, cayenne pepper, salt, crushed black pepper, 2 tsp sugar, oregano, the 2 cans Red Beans and mix them all together with the wooden spoon. Lower the stove's temp and slow cook for 10 minutes or until thickened slightly.
- On a lined baking tray spread the Corn chips and bake for 10 minutes or until lightly golden & crisp, dont forget to keep on watching or they burn quickly. Remove.
- In a medium glass bowl make the Salsa Guacamole by lightly stirring together the remaining 1/2 red onion, avocados pulp, fresh tomatoes, red capsicum, coriander leaves or parsley,1 tsp sugar, lemon, lime &lemon juice, lemon zest, salt, minced Jalapeno pepper or 1 tbs Scriracha Hot Chili Sauce and mix all together. Season to taste.
- To serve: on a big individual plate spread the Corn chips first, put the Red bean mixture over top, then pour over a big spoonful of the salsa Guacamole and 1 tbs Cream cheese.
- To serve also with the homemade baked Potato wedges. 🤗 Cheers, a happy faces have already shown to my kid who are waiting, sitting around the table 😍❣
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