Loaded Mexican Fries (nacho-style!)
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These Mexican fries are what I make when I want something fun, satisfying, and guaranteed to disappear fast. Sweet potato fries are loaded with melty cheese, corn, black beans, guacamole, and a smoky chipotle crema. They make a fun dinner and are perfect for game days or casual get-togethers.
These Mexican fries are what happens when chili fries and nachos decide to join forces. Crispy sweet potato fries are piled high with melted cheddar, black beans, corn, tomatoes, jalapeños, guacamole, and plenty of fresh cilantro, creating the ultimate loaded snack that’s impossible to stop eating.
What I love most about this recipe is that every bite is packed with something different. You get crispy fries, creamy guacamole, melty cheese, hearty beans, crunchy vegetables, and bright pops of lime all at once. It’s messy in the best possible way and perfect for sharing—though I won’t judge if you keep the whole tray to yourself.
Using frozen sweet potato fries keeps things quick and easy, but you can absolutely make your own with my sweet potato fries recipe if you have the time. And don’t skip the guacamole—the creamy contrast is what brings everything together. I usually make a batch of my easy guacamole and pile it on generously before serving.
Serving tip: These fries taste great with a classic margarita (the recipe is on my other site, Find Your Cocktail).
What’s in the chipotle crema?
Here’s what you’ll need to make this easy 3-ingredient chipotle crema:
- Greek yogurt: Full-fat Greek yogurt adds a creamy texture and a tangy flavor. Sour cream makes a great substitute.
- Mayonnaise: Adds richness and helps create an extra smooth, creamy sauce.
- Chipotle peppers in adobo: Found in cans or jars in the Mexican aisle of most grocery stores, these peppers bring smoky, earthy flavor and a little heat with just a touch of sweetness.
You can also keep it simple with a drizzle of sour cream instead, or try my 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!
Prep ahead and leftovers
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.
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.
Loaded Mexican Fries (nacho-style!)
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!!