Baked Tex Mex Potato With Pico Degallo |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This is a really scrumptious snack that you can prepare well ahead, the potatoes and the salsa, with ample time to spare before intending to serve. Just pop the layered cheese potatoes in the oven for 10 minutes. Read more . Serve with lots of refreshing salsa and you have an addictive baked cheese potatoes ready to be enjoyed! Ingredients:
about 900 g roasted potatoes (i used small tricolor potatoes)(click here for the recipe, quartered the potato and omit the rosemary) |
200 g tex-mex cheese (combination of jalapeno jack, cheddar, and mozzarella cheese) |
olive oil |
sea salt |
fresh ground black pepper |
2 scallions, chopped |
pico de gallo-mexican salsa |
for the salsa pico de gallo |
4 medium tomatoes, diced |
1/2 (100 g) white onion, diced |
2 serrano chilies, finely chopped |
1 avocado, pitted and cubed |
a small bunch of cilantro, chopped |
1/2 of a lime, juiced or to taste |
sea salt to taste |
Directions:
1. Preheat the oven to 400˚F.
2. Lightly grease 4 small or 1 large shallow baking dishes with olive oil. Layer the potatoes in the baking dish followed by the cheese, sea salt, and black pepper. Repeat another layer.
3. Bake the potatoes in the oven for about 8 to 10 minutes or until the cheese is nicely melted. Remove from the oven, and top with chopped scallions. Serve the potatoes with Pico De Gallo.
4. Method of Pico De Gallo:
5. Combine the tomatoes, onion, chilies, avocado, cilantro, lime juice and season with sea salt. Let the salsa stand at a room temperature for about 10 minutes before serving.
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