I love Mexican food, but avoided it once I started my diet as it’s quite rich and usually loaded with cheese. I developed this recipe as a treat one evening, and it will cost you only 1 of your Healthy Extra A’s (HEA).

This recipe will make 2 portions and takes around 50 minutes to make.

Ingredients:

• 3 Medium Potatoes
• 300g Passata
• 60g Cheddar Cheese (2 HEA)
• 4 Slices of Jalapeños
• Fry Light
• 1tsp Garlic Powder
• 1tsp Onion Powder
• 1tsp Dried Oregano
• 1tsp BBQ seasoning
• 1tsp Black Pepper

• 1/2 tsp Cayenne Chilli Powder

• 1/2 tsp Paprika

• 1/2tsp Salt

Instructions:

1. Wash the potatoes thoroughly and preheat your oven to 200 degrees.
2. Leave the potato skins on and slice the potatoes about 1/2cm thick.
3. Layer the sliced potatoes onto a microwave plate and microwave on full power for 5 minutes.
4. Place the potatoes onto a non stick oven tray and coat with Fry Light.
5. Cook in the oven for 20 minutes until they start to brown. Be sure to turn them half way through cooking and spray again with Fry Light.
6. In a large jug mix the passata with the Dried herbs, seasoning, salt & pepper.
7. Dice the slices of jalapeños and stir into the passata. I used 4 slices from a jar of old El Paso hot jalapeños, but feel free to use more or less to cater to your own preference.
8. In an oven proof casserole dish arrange the potato slices to cover the base.
9. Pour over a layer of the passata mix and smooth over with a spoon to coat the potatoes.
10. Place a second layer of potatoes on top and again coat with the passata. Continue to do this until you have used all of the potatoes and passata.
11. Grate on top 60g of cheddar cheese and turn the oven down to 180 degrees.
12. Bake for a further 20 minutes until the cheese has melted.

Serve and enjoy. I hope you enjoy the recipe, let me know what you think.