Mexican potatoes with cheddar cheese
Ingredients:
Potato: 4 pcs
Red kidney beans: cup (can)
Paprika: 1 teaspoon (sweet paprika powder)
Chili: 1/4 teaspoon (red)
Onion powder: a quarter of a teaspoon
Garlic powder: a quarter of a teaspoon
Garlic powder: a quarter of a teaspoon
Cumin powder: a quarter of a teaspoon
Cheddar cheese: Cuban (red cheddar)
Green onions: two tablespoons
Hot pepper: a tablespoon (pickled)
How to prepare
- Preheat the oven to 200°C
- Line an oven tray with aluminum foil, spray with oil and set aside
- Cut the potatoes into medium fingers
- In a large bowl, mix the potatoes with the oil and stir well, then add the spices and stir until all the potato fingers are coated.
- Distribute the potatoes in an oven tray and bake for 25 minutes or until they are soft and slightly crunchy. In the middle of the baking process, flip the potatoes slightly.
- Remove the potato tray from the oven and place the potatoes on an oven tray
- Distribute grated cheddar cheese, hot pepper, sliced green onions and red beans on top of the potatoes, then place in the oven for 2 minutes or until cheese melts.