Potato Wedges with Chilli Con Queso

Where does the time go!?

It's been ages since I've posted a blog, but it seems like just yesterday and I'm not entirely sure where all those days in between have gone?

Anyway, moving on, I'm back now....although I'm going away again tomorrow....but it's only for 5 days and IT IS Mr B and my first wedding anniversary so I think that is a fair excuse....

Moving onto other things, it has been super hot today, like melting hot, like it's too hot to do anything but lay on the couch in your underwear and drink. And speaking of drinking, last night Mr B bottled his latest batch of home brew ginger beer and he is tipping that this one will be a knock your socks off, kick you in the teeth, tip top brew.....we are resting all of our hopes on some ginger soaked in brandy so fingers crossed!

The happy brewer!

How cool do these labels look! I got them made for Mr B's birthday and seeing all the bottles, filled, capped, lined up and labelled, they just look so professional! 

So tonight, to celebrate our pending holiday (and because it's too damn hot to cook a big meal and we just wanted something easy....) we made these Potato Wedges with Chilli Con Queso from a Tex-Mex cookbook that Mum and Dad gave Mr B for Christmas. They were super easy and even more delicious!!

This served Mr B and I easy for dinner, but you could serve it as an entree for 4 people or for 2-3 people with some salad for a main.

You will need:
5-6 large potatoes
Oil

Place the potatoes on a baking tray and bake in an oven pre-heated to 220C for around an hour.

Remove from the oven and allow to cool completely. Now you can do this the night before like I did, saves you a hell of alot of time!

Once the potatoes are cool, cut each one in half and scoop out the flesh, leaving a thin layer of potato still in the skin.

Place the potatoes in a large pre-heated fry pan with some oil. Allow them to cook until they are golden and crispy. You will need to turn them after about 7-10 mins. Once they are done, remove them from the pan and allow them to drain on some paper towel.

For the Chilli Con Queso
30g butter
2 spring onions, finely diced
1 tspn crushed chilli
1.5 tspns crushed garlic
3/4 cup sour cream
1.5 cups grated cheese

To make the chilli con queso, start by melting the butter in a fry pan over medium heat. Add the garlic, chilli and spring onions and cook for 2-3 mins. Remove from the heat and add the sour cream and cheese. Return the pan to the heat and stir until smooth. You don't have to stir it constantly, but just be conscious of it.

For the Guacamole:
1 large avocado
1/2 tbspn lime juice
1/2 tbspn lemon juice
cracked pepper

To make the guacamole, start by cutting the avocado in half and removing the seed. Scoop out the flesh and place in a bowl. Add the lemon and lime juice and season with the pepper. Place in the fridge until you are ready to serve.

For the Tomato Salsa

2 tomatoes, finely diced
1/2 tbspn lime juice
cracked pepper

To make the tomato salsa, combine the tomatoes, lime juice and pepper in a bowl and mix well. Place in the fridge until you are ready to serve.

Now to put it all together, fill each potato skin with the chilli con queso, top with some tomato salsa and guacamole, sit down with a tequila and enjoy!!

Mrs B xx