Recipe Delicious Vegetarian Nacho Guacamole & Baked Potato Chips 💟😄👪🌶🤗

Vegetarian Nacho Guacamole & Baked Potato Chips 💟😄👪🌶🤗.

You can have Vegetarian Nacho Guacamole & Baked Potato Chips 💟😄👪🌶🤗 using 31 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Vegetarian Nacho Guacamole & Baked Potato Chips 💟😄👪🌶🤗

You need of Rice Bran oil for stir-fry.
You need of Extra Virgin Olive oil.
Prepare of and 1/2 big Red onion, finely diced.
You need of garlic cloves, minced.
It’s of green capsicum & 1 red capsicum, diced.
It’s of ground cumin.
Prepare of Chipotle Chili (Smoky Southwestern) seasoning flakes powder.
You need of Crushed black pepper.
It’s of Chili Red Beans, drained.
It’s of whole peeled Tomato.
Prepare of dried oregano.
It’s of tps + 1 tsp soft brown sugar.
Prepare of Corn Chips of Cheese flavour (or whatever flavour).
Prepare of grated Cheddar cheese.
Prepare of pot Sour Cream Cheese.
It’s of POTATO WEDGES:.
It’s of pink Potatoes,skin on cut into large wedges.
Prepare of very large rectangular Pyrex Ovenproof dish, put 3 tbs oil:.
You need of Coat with the potatoes wedges with oil,then to coat with mixture.
Prepare of sea salt,garlic powder,onion powder, paprika,thyme. Bake in oven.
It’s of SALSA GUACAMOLE:.
You need of Avocados, crushed the flesh with fork.
You need of large firm Tomatoes from my garden, deseeded & diced.
Prepare of red onion, diced.
You need of fresh Cilantro, chopped.
Prepare of finely with the stalk included (substitute with fresh Parsley).
Prepare of lemon juice &zest, or 2 kaffir lime juice.
You need of salt.
It’s of pickled Jalapenos, minced or.
Prepare of Sriracha hot chili sauce (sold in the Asian store).
Prepare of Sour Cream.

Vegetarian Nacho Guacamole & Baked Potato Chips 💟😄👪🌶🤗 instructions

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 😍❣.