Mexican Fries
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These loaded Mexican fries are a spin on a fast food favorite. Crispy sweet potato fries are layered with all the Mexican fixings and then drizzled with a spicy chipotle crema. They’re an easy and satisfying appetizer or snack, and they take just 30 minutes to make!
These Mexican fries are a mash-up of all the late-night foods we love. They’re like a delicious cross between chili fries, poutine, and nachos, and they will rock your world! Sweet potato fries, white cheddar cheese, black beans, corn, jalapeños, and guac all make an appearance in this ultimately satisfying, flavor-packed Mexican-inspired snack!
Ingredients notes
These Mexican nacho fries are loaded with all the good stuff!
- Frozen sweet potato fries: we love making this recipe with sweet potato fries, but you can also use regular French fries. Frozen store-bought fries are the easy option, but if you’ve got the time, try making your own spicy sweet potato fries!
- White cheddar cheese: white cheddar cheese is our cheddar of choice but you can use a mild, medium, or marble variety.
Other ingredients needed are frozen corn, canned black beans, red onion, cherry tomatoes, jalapeños, guacamole (like our easy guacamole), fresh cilantro, and lime wedges.
What’s in the chipotle crema?
Here’s what you need to make the easy 3-ingredient chipotle crema:
- Greek yogurt: full-fat Greek yogurt is tangy with a thick and creamy texture. We prefer it because it’s lighter, but you can also use sour cream.
- Mayonnaise: mayonnaise makes the sauce ultimately creamy.
- Chipotle peppers in adobo: these are sold in small cans or jars in the Mexican section of most grocery stores. They’re spicy with a uniquely smoky, earthy flavor and a subtle underlying sweetness.
You can also keep it simple with a drizzle of sour cream instead, or try our cilantro lime ranch dressing, avocado ranch dressing, or fish taco sauce to switch things up!
Tips for making the best Mexican fries
You can’t really go wrong with making these fries, but here are a few tried and true tips for making the BEST Mexican fries every time:
- If you’re using store-bought fries, cook them according to the package directions. If you’re making your own fries, make sure to season them with salt.
- Have all your toppings and fixings ready to go. Once the fries are cooked, they come together quickly!
- Use a whisk to make the crema nice and smooth.
- Serve them hot right out of the oven for the best taste and texture!
What to serve with Mexican fries
These Mexican loaded fries are the perfect game-day snack or late-night appetizer that everyone loves. Don’t be surprised when they disappear before you get to them! They also work well as a side dish with tacos, and can easily be turned into a heartier meal with some shredded chicken or pulled pork. Just don’t forget a fizzy lime margarita to wash them down!
Recipe FAQs
How do I store leftovers?
These Mexican French fries taste best when eaten right away, but leftovers can be stored in an airtight container for up to 3 days, and reheated.
Can I prepare them ahead of time?
To save time if you’re hosting, you can prepare some of the ingredients ahead of time. Grate the cheese, chop the veggies, and make the chipotle crema so all you have to do is assemble them, and pop them in the oven.
Should I serve these with salsa?
If you love salsa, then sure! We chose to top these nacho fries with sliced cherry tomatoes and chipotle crema instead of pico de gallo or salsa.
Mexican Fries Recipe
Ingredients
- 2 lb frozen fries (see notes)
- 1 cup frozen corn
- 1 cup grated white cheddar cheese (or more!)
Chipotle Crema
- ½ cup Greek-style plain yogurt
- ¼ cup mayonnaise
- 1-2 tablespoons pureed chipotle peppers in adobo sauce
Toppings
- Black beans, red onion, cherry tomatoes, jalapeño slices
Top serve
- Guacamole, cilantro, lime wedges
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Bake the sweet potato fries for 20 minutes, turning halfway.2 lb frozen fries
- Place the frozen corn on a small baking sheet and roast in the oven with the fries for 15-20, or until they are light brown in a few spots.1 cup frozen corn
- Make the chipotle crema by mixing the yogurt, mayonnaise, and chipotle peppers in a small bowl. Start with 1 tablespoon of the chipotle and add more to taste/ heat preference.½ cup Greek-style plain yogurt, ¼ cup mayonnaise, 1-2 tablespoons pureed chipotle peppers in adobo sauce
- When the fries have finished baking, layer them with the cheddar cheese, roasted corn, and any or all of the toppings. Bake for another 7-8 minutes, or until the cheese has melted.1 cup grated white cheddar cheese, Black beans, red onion, cherry tomatoes, jalapeño slices
- Remove the nachos fries from the oven and top with some guacamole, cilantro, lime, and a little chipotle crema. Serve the remaining crema on the side.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
We are in the process of moving, and because so, we are trying to use up as much food as we can from our freezer. Also, because so, I haven’t grocery shopped in a bit and are making due as much as possible. Last night I had a craving for Carne asada fries, but instead of going out, I decided to check the freezer.
I found a bag of sweet potato fries, and a bag of leftovers from a previous meal labeled “nacho meat”. It had shreds of beef and pinto beans in it.
I pulled the 2 out and decided to see if loaded sweet potato fries was actually a thing, lol!
I came across this blog and realized that I literally had almost everything I needed from this recipe on hand. Since my nacho meat already had pinto beans, I didn’t add black beans, and instead of shredded cheese, I found a jar of queso blanco, so I went for it.
The first few bites I thought, “this is ok. It tastes like sweet potato fries.
It was then that I realized that I forgot to top it with the chipotle crema.
Once I put that on too, I was like, “O.M.G! These are fabulous!”
My teenage son and 9 year old daughter even ate them, and it was a few more things out of my freezer. So a win-win!
Thanks so much for sharing this easy, yet delicious recipe!
This recipe is incredible! Easy, delicious and fresh.
These are such a treat! Want to make them again tonight lol.
Anything with “Loaded Food Truck” in the title is riiiight up my alley. These look SO darn good, and are so easy to throw together! Perfect for a little party or for my hungry kiddos in the afternoon.
Ha ha me too!!