Tex Mex-Spiced Potato Wedges
with Jalapeño Queso- Sulphites
- Mustard
- Milk
- Wheat
- Mustard
- Peanuts
- Sesame
- Soy
- Tree nuts
- Wheat
- Milk
- May contain traces of allergens
- Gluten
- Fish
- Egg
- Crustaceans
- Sulphites
- Triticale
Spicy potato wedges and cheesy queso dip are a match made in heaven! This easy appetizer is loaded with jalapeño and sprinkled with fresh cilantro. Ingredients: Russet potato • 2% Milk (partly skimmed milk, vitamin A palmitate, vitamin D3) (milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • All-purpose flour (wheat) • Jalapeno pepper • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Cilantro • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
3 unit(s)
Russet Potato
8 g
Enchilada Spice Blend
(Contains: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk, May contain traces of allergens, Sulphites)
1 tbsp
Tex-Mex Paste
(Contains: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy, May contain traces of allergens, Mustard)
237 mL
Milk
(Contains: Milk)
1 unit(s)
Cream Cheese
(Contains: Milk)
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
2 tbsp
All-Purpose Flour
(Contains: May contain traces of allergens, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Jalapeño
7 g
Cilantro
4 g
Garlic Salt
(Contains: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts, May contain traces of allergens)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450ºF.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/2-inch wedges.
- To an unlined baking sheet, add potatoes and 1 tbsp oil. Season with Enchilada Spice Blend, 1/2 tsp garlic salt and pepper, then toss to coat. Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden.
- Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- Meanwhile, in a small bowl, combine cheddar cheese, flour and remaining garlic salt.
- Heat a medium pot over medium-high. When hot, add 1 tbsp butter, then swirl to melt. Add jalapeños and cook for 1-2 min, stirring occasionally, until softened.
- Add milk and cream cheese to the pot. Continue to cook over medium, for 2-3 min, whisking often, until mixture is steaming and cream cheese is incorporated.
- Reduce heat to medium-low. Add half the cheddar cheese and stir until sauce is smooth. Add the remaining cheese. Cook for 2-3 min, stirring often, until thickened.
- Remove the pot from the heat. Stir in Tex-Mex paste.
- Cover to keep warm.
- Roughly chop cilantro.
- Transfer jalapeño queso to a medium serving bowl. Place serving bowl in the centre of a large platter.
- Arrange potato wedges around queso.
- Sprinkle cilantro over top.
