Hey there, food lovers! Are you looking for a fun and delicious way to use up your leftover chilli? Well, I’ve got just the recipe for you! This Chilli Potato Bake is a game-changer, combining crispy potatoes with the rich flavors of chilli, all topped off with melty cheese. It’s a hearty, satisfying meal that’s easy to make and perfect for using up that extra chilli you have. Let’s dive in!
Method
Microwave the Potatoes
Begin by microwaving the chopped potato cubes for about 10 minutes to soften them. This step helps to cut down on cooking time later and ensures the potatoes will cook through quickly. You can place the potato cubes in a microwave-safe bowl and cover them with a lid or microwave-safe plastic wrap to keep the moisture in.
Season the Potatoes
Once the potatoes are softened, take them out of the microwave and spray them lightly with some fry light. Then, season them with salt, pepper, paprika, and Cajun seasoning to add flavor. Make sure all the cubes are coated evenly to get the most flavor in every bite.
Cook the Potatoes
Next, transfer the seasoned potatoes into your air fryer basket. Set the air fryer to 190-200°C and cook them for around 20 minutes. If you prefer your potatoes extra crispy, you can increase the temperature during the last 5 minutes of cooking. Alternatively, if you’re using an oven, preheat it to 180°C and bake the potatoes for about 40 minutes or until golden and crispy.
Reheat the Chilli
While the potatoes are cooking, it’s time to reheat your leftover chilli. Place it in a pan on medium heat. If the chilli has thickened up too much, add a small splash of water or passata to help loosen it and bring it to the desired consistency. Stir occasionally to make sure it heats evenly.
Combine the Potatoes and Chilli
Once the potatoes are golden and crispy, remove them from the air fryer or oven. Transfer them into a pan (or wok) large enough to hold everything. Pour your reheated chilli over the potatoes and give it a gentle mix. You don’t need to fully coat the potatoes, just toss them lightly so that the chilli gets mixed in without overwhelming the crispy potatoes.
Top with Cheese
Now, sprinkle the grated cheddar and mozzarella cheese over the chilli and potatoes. The cheese will melt perfectly when grilled. At this stage, you can place the entire pan under the grill for a few minutes until the cheese is bubbly, golden, and slightly crispy on top. Keep a close eye on it to avoid burning the cheese.
Grill to Perfection
Place the pan under the grill (or use the oven if you prefer) for about 3-5 minutes, or until the cheese is melted and bubbly. It’s important not to overcook the cheese just enough for it to melt beautifully and create a golden crust. If you don’t have a grill, you can just continue to bake it in the oven until the cheese reaches the right level of meltiness.
Serve and Enjoy
Once the cheese is melted and the dish is bubbly, it’s ready to serve! Take it out of the grill or oven, let it cool for a moment, and then dish it out. Top it with any optional garnishes like sour cream, chopped spring onions, or a few slices of fresh jalapeños for an extra kick!
Necessary Tools
- Microwave
- Air fryer (or oven)
- Fry light spray
- Wok or frying pan (for grilling)
- Grater for cheese
Chilli Potato Bake A Perfect Way to Use Leftover Chilli
Cuisine: BritishDifficulty: Easy3
servings10
minutes40
minutes50
minutesIngredients
800g potatoes, chopped into 2cm cubes
1 tsp paprika
1 tbsp Cajun seasonin
Salt and pepper to taste
40g 50% reduced-fat cheddar
60g grated mozzarella
Leftover chilli (about 250g of minced meat and mixed beans from a big batch)
Directions
- Start by microwaving your potato cubes for 10 minutes to soften them. This will save you time later!
- Once softened, spray the potatoes with some fry light and season with salt, pepper, paprika, and Cajun seasoning.
- Now, pop the potatoes into the air fryer at 190-200°C for around 20 minutes. If you like them extra crispy, turn it up for the last 5 minutes. Alternatively, you can bake them in the oven at 180°C for about 40 minutes.
- While the potatoes are cooking, reheat your leftover chilli in a pan. If it’s a bit thick, just add a splash of water or passata to loosen it up.
- Once the potatoes are golden and crispy, pour your chilli over them and give it a gentle mix. Don’t worry about fully coating the potatoes, they’ll still taste amazing!
- Sprinkle the grated cheddar and mozzarella cheese over the top. Place the pan under the grill (or in the oven) for a few minutes until the cheese is bubbly and golden.
- Serve and enjoy your delicious Chilli Potato Bake!
Notes
- When microwaving the potatoes, make sure they’re evenly spaced out so they cook properly.
- If you’re using the air fryer, be sure to turn the potatoes halfway through cooking to ensure they crisp up evenly.
- Don’t overcook the cheese! Just keep an eye on it under the grill to avoid burning. We want golden and bubbly, not charred!
- The chilli should be heated up well, but avoid adding too much liquid when reheating just a splash is all you need to get that perfect consistency.
Serving Suggestions
This Chilli Potato Bake is perfect on its own, but you can also serve it with a side salad to balance out the meal. A little dollop of sour cream or some chopped spring onions on top would be a great addition too. If you like a bit of extra heat, try adding a few slices of fresh jalapeños on top before serving!
Fun Fact
Did you know that the humble potato is one of the most versatile ingredients? You can bake, mash, fry, and even roast them in a million ways! It’s no wonder they’ve been a staple in kitchens all over the world for centuries.
Conclusion
This Chilli Potato Bake is the perfect dish to bring new life to your leftover chilli. It’s quick, easy, and super satisfying with all that cheesy goodness! Whether you’re looking to switch up your meals or just make something tasty with what you have in the fridge, this recipe is sure to become a favorite in your household. Give it a try and let me know how it turns out!
