John Myers
Ingredients for 2 servings:
- 400 g frozen potato wedges
- 1 bell pepper(s), green
- 1 small can of kidney beans
- ½ small can of corn
- 8 cherry tomatoes
- 50 g bacon, diced
- 30 g Gouda, grated
- 30 g Cheddar cheese, grated
- 30 g mozzarella, grated
- some sour cream
- some sauce (Texicana salsa)
- some jalapeño(s)
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes
spicy cheese potato wedges with bacon and vegetables
Bake the wedges in the oven according to the package instructions. Meanwhile, quarter and deseed the cherry tomatoes. Deseed the bell pepper and cut into bite-sized pieces. Drain the corn and kidney beans. Sprinkle the vegetables and bacon cubes over the wedges and bake for another 5 minutes. Sprinkle with the three cheeses and bake for another 5 minutes. Serve hot. Serve with jalapeños, sour cream, and Texicana salsa. Tip: A crisp salad makes a great side dish. Variations: This recipe is easy to vary, for example, using ground beef or chicken instead of bacon. It also tastes great as a vegetarian version or with other vegetables. Per serving: Approx. 580 kcal
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