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Before you jump to Vegetarian Nacho Guacamole & Baked Potato Chips πππͺπΆπ€ recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less In The Kitchen.
Until fairly recently anyone who expressed concern about the degradation of the environment raised skeptical eyebrows. That’s a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. Unless everyone begins to start living a lot more eco-friendly we won’t be able to fix the problems of the environment. These adjustments need to start happening, and each individual family needs to become more environmentally friendly. Here are a number of tips that can help you save energy, primarily by making your kitchen area more green.
Start with replacing the light bulbs. Obviously you shouldn’t confine this to just the kitchen. The usual light bulbs are the incandescent style, which should be replaced with compact fluorescent lightbulbs, which save energy. These bulbs are energy-efficient which means electricity consumption is definitely lower, and, even though they cost a bit more to buy, will outlast an incandescent light ten times over. Changing the light bulbs would keep a great deal of bulbs out of the landfills, which is good. You also have to obtain the practice of turning off the lights when there is nobody in a place. In the kitchen is where you’ll frequently find members of a family, and often the lights usually are not turned off until the last person goes to bed. Certainly this also happens in some other rooms, not simply the kitchen. Make a practice of having the lights on only when they are required, and you’ll be astonished at the amount of electricity you save.
The kitchen by itself offers you many small methods by which energy and money can be saved. It is quite easy to live green, of course. Typically, all it takes is a little bit of common sense.
We hope you got insight from reading it, now let’s go back to vegetarian nacho guacamole & baked potato chips πππͺπΆπ€ recipe. You can cook vegetarian nacho guacamole & baked potato chips πππͺπΆπ€ using 31 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to make Vegetarian Nacho Guacamole & Baked Potato Chips πππͺπΆπ€:
- You need 1/2 cup Rice Bran oil for stir-fry
- Get 2 tbs Extra Virgin Olive oil
- Prepare 1 and 1/2 big Red onion, finely diced
- Use 2 garlic cloves, minced
- Prepare 1 green capsicum & 1 red capsicum, diced
- Use 1/2 tsp ground cumin
- Get 1 tsp Chipotle Chili (Smoky Southwestern) seasoning flakes powder
- Use Crushed black pepper
- You need 2 cans Chili Red Beans, drained
- Provide 1 can whole peeled Tomato
- Use 1 tsp dried oregano
- Provide 2 tps + 1 tsp soft brown sugar
- Take 4 cups Corn Chips of Cheese flavour (or whatever flavour)
- You need 2 cups grated Cheddar cheese
- Prepare 1 pot Sour Cream Cheese
- Provide POTATO WEDGES:
- Prepare 6 pink Potatoes,skin on cut into large wedges
- Use 1 very large rectangular Pyrex Ovenproof dish, put 3 tbs oil:
- You need Coat with the potatoes wedges with oil,then to coat with mixture
- Take sea salt,garlic powder,onion powder, paprika,thyme. Bake in oven
- Provide SALSA GUACAMOLE:
- Take 2-3 Avocados, crushed the flesh with fork
- Take 2 large firm Tomatoes from my garden, deseeded & diced
- Take 1 red onion, diced
- Take 2 tbs fresh Cilantro, chopped
- Get finely with the stalk included (substitute with fresh Parsley)
- Prepare 2 tbs lemon juice &zest, or 2 kaffir lime juice
- Use Pinch salt
- Use 1/4 cup pickled Jalapenos, minced or
- Take 1/2 tbs Sriracha hot chili sauce (sold in the Asian store)
- Take 1/2 cup Sour Cream
Instructions to make Vegetarian Nacho Guacamole & Baked Potato Chips πππͺπΆπ€:
- 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. π€ Cheers, a happy faces have already shown to my kid who are waiting, sitting around the table πβ£
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