Nacho Fries

Nacho Fries
Staff Writer
Jane Bruce

Move aside, tortilla chips, because there’s another sheriff in town when it comes to nachos. As you’ll see once you try this recipe, fries make the perfect substitution to nest refried beans, gooey Cheddar cheese, salsa, sour cream, and whatever else you feel like piling on.

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1
Servings
1340
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2 Cup frozen fries, baked or deep-fried
  • 1/4 Cup refried beans, heated
  • 1/2 Cup shredded Cheddar cheese, or more if needed
  • 2 Tablespoons salsa
  • 2 Tablespoons sour cream, or more if needed
  • Chopped olives, for garnish
  • Sliced scallions, for garnish
  • Sliced jalapenos, for garnish

Directions

Preheat the oven to broil.

Place the fries in a fry boat or a shallow bowl. Top with the refried beans and cheese and broil in the oven until the cheese is melted and bubbly, about 1 minute. Top the melted fries with salsa and sour cream, and garnish with the olives, scallions, and jalapenos.

Nutritional Facts

Total Fat
51g
73%
Sugar
19g
21%
Saturated Fat
14g
58%
Cholesterol
60mg
20%
Carbohydrate, by difference
184g
100%
Protein
37g
80%
Vitamin A, RAE
248µg
35%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
15µg
17%
Calcium, Ca
779mg
78%
Choline, total
108mg
25%
Fiber, total dietary
6g
24%
Fluoride, F
1µg
0%
Folate, total
211µg
53%
Iron, Fe
11mg
61%
Magnesium, Mg
83mg
26%
Manganese, Mn
1mg
56%
Niacin
10mg
71%
Pantothenic acid
2mg
40%
Phosphorus, P
2292mg
100%
Riboflavin
1mg
91%
Selenium, Se
74µg
100%
Sodium, Na
4326mg
100%
Thiamin
1mg
91%
Water
187g
7%
Zinc, Zn
3mg
38%

Nacho Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Nacho Cooking Tip

When preparing appetizers try to avoid repetition of similar foods and flavors - aim for variety in textures, colors, and cooking methods.

Nacho Wine Pairing

Malbec, syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, primitivo, or carménère with meat- and bean-based dishes; viognier or grüner veltliner with seafood dishes.