CHEESY CHIPOTLE POTATO SKINS
Settle down on the sofa and tuck into these crispy bites scattered with lime-cured red onion, chipotle tomatoes, coriander and chilli
Provided by Cassie Best
Categories Dinner, Side dish
Time 1h35m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Pierce the potatoes all over and put on a baking tray. Bake for 1 hr until tender. Remove from the oven and leave until they're cool enough to handle. Can be done up to 1 day before. Mix the onion with the lime juice and a good pinch of salt. Leave to steep for 30 mins, or up to 1 day.
- Cut the potatoes in half and scoop out most of the fluffy middles, leaving a thin layer of potato on the skins (you can freeze the scooped-out potato for making mash, soup or fish cakes). Cut each potato half in half again and toss in the oil and plenty of seasoning. Return to the oven for 15 mins to crisp up.
- Sieve the tomatoes to drain off any excess juice (save this for another recipe, if you like). Tip the drained tomatoes into a bowl and mix in the chipotle paste.
- Remove the potato skins from the oven, dollop the tomato mixture all over, then scatter over the cheese and chilli. Return to the oven for 5 mins until the cheese has melted. Scatter with the coriander and drained onions.
Nutrition Facts : Calories 471 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 7 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 1.3 milligram of sodium
CHEESY CHOPS & CHIPS
Protein packed pork and potato one pot supper - cheap and perfect for students.
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Supper
Time 1h15m
Number Of Ingredients 8
Steps:
- Heat oven to 230C/fan 210C/gas 8. In a large bowl toss the potatoes, onion, liquid and oil together. Season if you like. Tip the onion and potatoes into a large sauté pan and bake for 20-30 mins until the potatoes start to brown. Lay the chops on the potatoes and cook for 10 mins more.
- While the potatoes are cooking, mix the cheese, mustard and milk together. When the chops have had 10 mins, spread the cheese mixture over them and switch the oven over to grill. Place the pan under the grill and cook for about 5 mins until the cheese is bubbling and the potatoes are golden and crispy. Serve straight from the pan.
Nutrition Facts : Calories 580 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 5 grams fiber, Protein 42 grams protein, Sodium 1.6 milligram of sodium
CHIPOTLE CHEESE SAUCE
Steps:
- Combine 2 tablespoons each butter and flour, 1/2 teaspoon kosher salt and a few grinds of pepper in a saucepan; whisk over medium heat until foamy, about 2 minutes. Gradually whisk in 1 cup milk; cook, whisking, until thick, about 4 minutes. Add 3/4 cup grated Colby cheese, 1/4 cup chopped canned green chiles (drained), 1 diced plum tomato and 1 to 2 tablespoons chipotle hot sauce; stir until creamy.
CHEESY CHIPOTLE CHICKEN
I love to play 'Iron Chef' sometimes with what I have in my fridge and pantry. I came up with this chicken recipe using yummy melty fontina cheese and my favorite ingredient, chipotle peppers in adobo sauce!! I hope you enjoy!
Provided by ChefLee
Categories Chicken
Time 1h
Yield 8 chicken thighs, 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Rinse and dry your thighs and place them in a glass baking dish.
- Heat the oil in a medium skillet on medium heat and saute the onions and garlic until soft (about 3 minutes).
- Stir in the adobo peppers and saute for 2 more minutes turning the heat down to medium-low.
- Stir in the BBQ sauce and fontina. Stir and melt the cheese with the sauce (about 4 minutes).
- Stir in the cream until blended then stir in the lime juice and blend well.
- Remove skillet from heat and pour sauce over the chicken thighs.
- Bake for 45 minutes or until chicken is no longer pink and juices run clear.
- Remove chicken from the oven to a serving platter and top with the fresh cilantro then serve!
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