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1 Salsa 4 Ways - Baked Vegetables & Chorizo
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Category
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
Author:
Michele Cooper
This recipe was created as part of my Michele's Keto Kitchen, Season 3, 1 Dish - 4 ways.
Just click on the recipes below, if you'd like to give them a go
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Chicken & Parmesan
Mexican 3 Dips & Tortilla Chips
Salmon & Salsa on a Bed of Green Vegetables
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TBC
For the whole Sauce recipe:
Calories / g Carbs / g Protein / g Fat
Per portion (4 portions)
Calories / g Carbs / g Protein / g Fat
Ingredients
120g Leeks
400g Peppers
400g Butternut Squash / Swede
400g Courgette
100g Chorizo
2 tsp Paprika
4 Garlic cloves or 2 tsp Garlic powder
30g Olive Oil
Salt & Pepper
200g Mature Cheddar Cheese
Creme fraiche & finely chopped Chives
All the vegetables, chorizo and cheese need to be chunky chopped
Optional Toppings
Directions
Preheat the oven to 190°C - or 180°C in the Ninja Grill or Foodi.
Make up the 1 Salsa 4 Ways - Base recipe.
Meanwhile pop all the other ingredients (including the cheese) into a ovenproof dish and give it a good mix.
Bake for about 30 minutes.
Add the 1 Salsa 4 Ways - Base recipe to the cooked vegetables, chorizo and cheese. Give it a good stir.
This is lovely hot or cold!
Optional toppings
Creme fraiche & finely chopped Chives
