These loaded Mexican fries are a healthier 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!
Ingredients
2lbfrozen fries, see notes
1cupfrozen corn
1cupgrated white cheddar cheese, or more!
Chipotle Crema
½cupGreek-style plain yogurt
¼cupmayonnaise
1-2tablespoonspureed 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
We love these both with sweet potato fries and with regular french fries - choose your favorite!
Serving: 1 serving = ¼ of the recipe with all of the toppings, Calories: 514kcal, Carbohydrates: 63g, Protein: 16g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 37mg, Sodium: 453mg, Potassium: 1074mg, Fiber: 11g, Sugar: 12g, Vitamin A: 32780IU, Vitamin C: 17mg, Calcium: 316mg, Iron: 2mg