The Chef

Restaurants

Meals

Drinks

Restaurants›Billy Gail's - Ozark, MO›Chorizo Loaded Fries Recipe

Chorizo Loaded Fries Recipe

Name: Billy Gail's - Ozark, MOs Chorizo Loaded Fries Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 0.5 lb frozen shoestring or crinkle-cut fries; 2 tbs vegetable oil (for baking or shallow frying); 0.5 tsp salt; 0.25 tsp black pepper; 0.25 lb fresh Mexican chorizo (casings removed) or loose chorizo; 0.25 cup yellow onion, finely diced; 1 clove garlic, minced; 0.5 tsp neutral oil (if needed); 1 cup white American cheese (or Monterey Jack and white American blend), shredded or chopped; 0.5 cup half-and-half or whole milk; 2 tbs cream cheese, softened; 1 tsp butter; 0.5 tsp cornstarch (optional, for thickening); 0.25 tsp salt; 0.125 tsp black pepper; 0.25 cup black beans, rinsed and drained; 0.25 cup corn (fresh, canned drained, or thawed frozen); 0.25 cup cherry tomatoes, quartered; 0.25 cup red bell pepper, finely diced; 2 tbs red onion, finely diced; 2 tbs fresh cilantro, chopped; 1 tbs lime juice (about 1/2 lime); 0.5 tsp olive oil; 0.25 tsp ground cumin; 0.25 tsp salt; 0.125 tsp black pepper; 0.25 cup sour cream; 2 tbs green onions, thinly sliced; 1 tbs pickled jalapeños (optional); 1 tbs cotija or grated queso fresco (optional)

Inspired by Billy Gail's - Ozark, MO

Time35m

Serves2

Half pound of fries smothered with white queso cheese, chorizo crumbles, sour cream and southwest black bean corn salsa.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Fries

1/2 lb frozen shoestring or crinkle-cut fries

2 tbs vegetable oil (for baking or shallow frying)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Chorizo

1/4 lb fresh Mexican chorizo (casings removed) or loose chorizo

1/4 cup yellow onion, finely diced

1 clove Garlic, minced

1/2 tsp neutral oil (if needed)

White Queso

1 cup white American cheese (or Monterey Jack and white American blend), shredded or chopped

1/2 cup half-and-half or whole milk

2 tbs cream cheese, softened

1 tsp Butter

1/2 tsp cornstarch (optional, for thickening)

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Southwest Black Bean Corn Salsa

1/4 cup black beans, rinsed and drained

1/4 cup corn (fresh, canned drained, or thawed frozen)

1/4 cup cherry tomatoes, quartered

1/4 cup red bell pepper, finely diced

2 tbs red onion, finely diced

2 tbs Fresh cilantro, chopped

1 tbs lime juice (about 1/2 lime)

1/2 tsp olive oil

1/4 tsp Ground cumin

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Toppings & Garnish

1/4 cup Sour cream

2 tbs green onions, thinly sliced

1 tbs pickled jalapeños (optional)

1 tbs cotija or grated queso fresco (optional)

Method

Fries

Preheat oven to 425°F (220°C) if baking fries. Spread the 1/2 lb frozen fries in a single layer on a rimmed baking sheet; toss with 2 tbs vegetable oil, 1/2 tsp salt and 1/4 tsp black pepper. Bake according to package directions (typically 18–25 minutes), turning once, until crisp and golden. Alternatively, shallow fry or deep fry fries per package or recipe instructions until crisp, then drain on paper towels and season.

Chorizo

While fries cook, heat a medium skillet over medium heat. Add 1/2 tsp neutral oil if pan is dry. Add the chorizo (1/4 lb) breaking it up with a spoon; cook 4–6 minutes until browned and cooked through. Add the diced onion (1/4 cup) and cook 3–4 minutes until softened. Stir in minced garlic (1 clove) and cook 30 seconds until fragrant. Drain excess fat if desired and transfer chorizo crumbles to a paper towel–lined plate to keep warm.

White Queso

In a small saucepan over low heat, combine 1/2 cup half-and-half, 2 tbs softened cream cheese and 1 tsp butter. Warm gently, whisking until smooth and the cream cheese melts.

Whisk together 1/2 tsp cornstarch with a little cold half-and-half to make a slurry (optional). Stir slurry into the warm dairy and cook 1 minute to thicken slightly.

Gradually add the 1 cup shredded/chopped white American or Monterey Jack cheese, stirring constantly over low heat until fully melted and smooth. Season with 1/4 tsp salt and 1/8 tsp black pepper. Keep queso warm over very low heat, stirring occasionally. If it becomes too thick, whisk in a splash of half-and-half or milk to loosen.

Southwest Black Bean Corn Salsa

In a bowl combine 1/4 cup rinsed black beans, 1/4 cup corn, 1/4 cup quartered cherry tomatoes, 1/4 cup diced red bell pepper, 2 tbs diced red onion and 2 tbs chopped cilantro.

Add 1 tbsp fresh lime juice, 1/2 tsp olive oil, 1/4 tsp ground cumin, 1/4 tsp salt and 1/8 tsp black pepper. Toss to combine and taste-adjust seasoning. Set aside to let flavors meld.

Assembly & Garnish

Place the hot fries on a serving platter or individual plates.

Spoon the warm white queso evenly over the fries, using most of the queso but reserving a little if you want for dipping.

Scatter the cooked chorizo crumbles over the queso-covered fries.

Top with generous spoonfuls of the southwest black bean corn salsa.

Dot or drizzle 1/4 cup sour cream over the top (you can thin the sour cream with a little milk or lime juice for drizzling if desired).

Finish with sliced green onions, optional pickled jalapeños and a sprinkle of cotija or queso fresco if using. Serve immediately while fries and queso are hot.