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Sheet Pan Mexican-Style Fry Nachos

with Grown in Idaho^® Super Crispy Crinkle Cut Fries

It’s the best of both worlds with this sheet pan staple that’s equal parts Tex and Mex, and fully delicious with any of our tasty Grown in Idaho^® products. Once you pile the beans, veggies, avocado and sour cream onto some spuds, like our Grown in Idaho^® Super Crispy Crinkle Cut Fries, you’ll want to stake your claim before someone else snatches it up.

39 minutes

Serves 2

Ingredients

1/2 bag (14 oz) Grown in Idaho^® Super Crispy Crinkle Cut Fries
1 c Mexican cheese, shredded
1/2 c canned black beans, drained and rinsed
1/2 c yellow corn (canned or frozen), drained and rinsed
1/2 c canned fire roasted tomatoes, drained and rinsed
1/4 c red onion, diced
1/2 tbsp chili powder
1 tsp cumin powder
1/4 c pickled jalapeños
1/2 large Hass avocado, sliced
1/2 c sour cream
1/4 c fresh cilantro
1/2 lime, juiced

Directions

Prepare fries according to package instructions.

AIR FRYER: Fill basket with half the frozen potatoes. Slide out basket halfway through cooking time and shake.

OVEN: Arrange frozen potatoes in a single layer on a baking sheet lined with parchment paper. Bake until crispy. Stir halfway through cooking time to ensure even baking.
Remove fries from oven, top with shredded cheese, black beans, yellow corn, tomatoes, cumin and chili powder. Transfer back to the oven for another 7 minutes, or just until cheese is melted and everything is warmed.
Remove baking sheet from oven and top with red onion, picked jalapeños, avocado slices, sour cream, and cilantro. Squeeze lime juice over the top and enjoy!