Mexican fondue fries
Delight your taste buds with our Mexican Fondue Fries recipe! Crispy sweet potatoes topped with creamy light sour cream, melted cheddar cheese, and a spicy kick from red hot chili peppers and chili powder. Perfect for a flavorful appetizer or a standout side dish!
- 15 Feb 2025
- Cook time 35 min
- Prep time 15 min
- 4 Servings
- 5 Ingredients
Mexican fondue fries are a delightful and spicy twist on the traditional cheesy fries. By combining the sweetness of sweet potatoes with the bold flavors of chili peppers, cheddar cheese, and light sour cream, this dish promises a delectable fusion that will awaken your taste buds. Perfect as an appetizer or a party snack, these fries are sure to be a hit with anyone who loves a bit of heat in their food.
Ingredients:
Instructions:
- Preheat your oven to 425°F (220°C).
- Wash and peel the sweet potatoes.
- Cut them into thin fries, approximately 1/4 inch thick.
- Place the cut fries into a large bowl filled with cold water. Allow them to soak for at least 30 minutes. This helps to remove excess starch and make the fries crispier when baked.
- After soaking, drain the fries and pat them dry with a clean towel.
- Toss the dried fries in a bowl with the olive oil until they are evenly coated. Sprinkle with a little salt and pepper if desired.
- Spread the fries in a single layer on a parchment-lined baking sheet. Ensure that they are not overcrowded.
- Bake in the preheated oven for about 25-30 minutes or until they are golden and crispy, turning halfway through the cooking time.
- While the fries are baking, grate the cheddar cheese and place it in a heatproof bowl.
- In a small saucepan, heat the sour cream over medium-low heat until it warms up.
- Gradually add the grated cheddar cheese to the sour cream, stirring constantly until the cheese is completely melted and the mixture is smooth. If the sauce becomes too thick, you can add a splash of milk to reach your desired consistency.
- Finely chop the red hot chili peppers, ensuring to remove the seeds if you prefer a milder heat.
- Stir the chopped chili peppers and chili powder into the cheese sauce. Mix well to combine all the flavors.
- Once the sweet potato fries are baked to perfection, remove them from the oven and place them on a serving plate.
- Drizzle or pour the hot cheese sauce over the fries.
- Garnish with extra chili slices or a sprinkle of fresh herbs like cilantro, if desired.
- Serve immediately while the fries are hot and the cheese sauce is gooey.
Tips:
- For extra crispy fries, soak the cut sweet potatoes in cold water for at least 30 minutes before baking. This helps to remove excess starch.
- Adjust the amount of chili powder and red hot chili peppers to suit your preferred spice level.
- Shred the cheddar cheese yourself for better melting compared to pre-shredded cheese, which often contains anti-caking agents.
- If you want to make it healthier, consider baking the fries instead of frying them.
- Serve immediately after preparing to enjoy the best texture and taste.
With their unique blend of flavors and textures, Mexican fondue fries are more than just a simple appetizer—they're a culinary experience. Whether you’re hosting a gathering or just craving something special, these fries are sure to satisfy. Follow the tips for the best results, and enjoy every spicy, cheesy bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 320 grams |
| Energy | |
| Calories 370kcal | 18% |
| Protein | |
| Protein 11g | 8% |
| Carbohydrates | |
| Carbohydrates 54g | 16% |
| Fiber 8g | 22% |
| Sugar 12g | 12% |
| Fat | |
| Fat 12g | 14% |
| Saturated 7g | 23% |
| Cholesterol 36mg | - |
| Vitamins | |
| Vitamin A 1910ug | 212% |
| Choline 44mg | 8% |
| Vitamin B1 0.23mg | 19% |
| Vitamin B2 0.33mg | 25% |
| Vitamin B3 1.82mg | 11% |
| Vitamin B6 0.67mg | 40% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.39ug | 16% |
| Vitamin C 36mg | 39% |
| Vitamin E 1.54mg | 10% |
| Vitamin K 9ug | 8% |
| Minerals | |
| Calcium, Ca 300mg | 23% |
| Copper, Cu 0.43mg | 48% |
| Iron, Fe 2.01mg | 18% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 260mg | 21% |
| Potassium, K 1010mg | 30% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 360mg | 24% |
| Zinc, Zn 1.92mg | 17% |
| Water | |
| Water 240g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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