Sheet Pan Mexican-Style Fry Nachos
Cooking Time39 Minutes
14 oz (½ bag) Grown In Idaho Super Crispy Crinkle Cut Fries
1 C Mexican Cheese, shredded
½ C Canned Black Beans, drained and rinsed
½ C Yellow Corn (canned or frozen), drained and rinsed
½ C Canned Fire Roasted Tomatoes, drained and rinsed
¼ C Red Onion, diced
½ T Chili Powder
1 tsp Cumin Powder
¼ C Pickled Jalapeños
½ Large Hass Avocado, sliced
½ C Sour Cream
¼ C Fresh Cilantro
½ Lime, juiced
A mouthwatering Tex-Mex platter great for sharing. A bed of Super Crispy Crinkle Cut fries is piled high with avocado, sour cream, black beans, yellow corn, red onions and more.
OVEN: Preheat oven to 425°F.
Arrange frozen potatoes in a single layer on a baking sheet lined with parchment paper. Bake 18-20 minutes or until crispy. Stir halfway through cooking time to ensure even baking.
AIR FRYER: Preheat air fryer to 360°F.
Fill basket with half the frozen potatoes. Cook 12-14 minutes. Slide out basket halfway through cooking time and shake.
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!