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Restaurants›Lime and Salt Restaurant Bar›Loaded Fries Recipe

Loaded Fries Recipe

Name: Lime and Salt Restaurant Bars Loaded Fries Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 lb frozen or fresh-cut russet fries; 2 cups vegetable oil (for frying) or oil for tossing if oven-baking; 1 tsp salt; 0.25 tsp black pepper; 8 oz fresh Mexican chorizo (casings removed) or ground chorizo; 1 clove garlic, minced; 1 tsp olive oil; 1 cup ripe Roma or vine tomatoes, seeded and finely diced; 0.25 cup white or red onion, finely diced; 2 tbsp fresh cilantro, chopped; 0.5 tsp jalapeño, seeded and finely minced (optional for heat); 1 tbsp fresh lime juice; 0.25 tsp salt; 0.5 cup mayonnaise; 1 tsp chipotle in adobo, minced; 0.5 tsp adobo sauce (from can); 0.5 tsp fresh lime juice; 0.25 tsp garlic powder; 0.125 tsp salt; 1 cup sharp cheddar, grated; 0.5 cup monterey jack or pepper jack, grated; 0.75 cup whole milk; 1 tbsp unsalted butter; 1 tbs all-purpose flour; 1 tsp chipotle in adobo, minced; 0.5 tsp adobo sauce; 0.25 tsp salt; 0.125 tsp black pepper; 1 cup mozzarella cheese, shredded; 2 tbsp fresh cilantro leaves, chopped

Inspired by Lime and Salt Restaurant Bar

Time45m

Serves2

Chorizo, pico de gallo, chipotle mayo, chipotle cheese sauce, mozzarella, cilantro. Add Chicken +$5.00 | Steak +$8.00 | Birria +$8.00 | Shrimp +$9.00

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Ingredients

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Fries

1 lb frozen or fresh-cut russet fries

2 cups vegetable oil (for frying) or oil for tossing if oven-baking

1 tsp Celtic sea salt

1/4 tsp black pepper

Chorizo

8 oz fresh Mexican chorizo (casings removed) or ground chorizo

1 clove Garlic, minced

1 tsp olive oil

Pico de Gallo

1 cup ripe Roma or vine tomatoes, seeded and finely diced

1/4 cup white or red onion, finely diced

2 tbsp Fresh cilantro, chopped

1/2 tsp jalapeño, seeded and finely minced (optional for heat)

1 tbsp Fresh lime juice

1/4 tsp Celtic sea salt

Chipotle Mayo

1/2 cup Mayonnaise

1 tsp chipotle in adobo, minced

1/2 tsp adobo sauce (from can)

1/2 tsp Fresh lime juice

1/4 tsp Watkins garlic powder

1/8 tsp Celtic sea salt

Chipotle Cheese Sauce

1 cup sharp cheddar, grated

1/2 cup monterey jack or pepper jack, grated

3/4 cup whole milk

1 tbsp Unsalted butter

1 tbs 00 bread flour

1 tsp chipotle in adobo, minced

1/2 tsp adobo sauce

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Toppings & Garnish

1 cup Mozzarella cheese, shredded

2 tbsp fresh cilantro leaves, chopped

2 wedges Lime wedges (for serving)

Optional Proteins (choose one)

8 oz cooked diced chicken (seasoned)

8 oz grilled steak, thinly sliced

8 oz birria (braised beef), shredded

8 oz shrimp, peeled and cooked

Method

Fries

Preheat oven to 425°F (220°C) if baking fries, or heat oil in a deep fryer or heavy pot to 350°F (175°C) if frying.

If using fresh russets, cut into 1/4–3/8" sticks, rinse, and pat dry. Toss fries with a light coating of oil and spread in a single layer on a baking sheet; bake 25–30 minutes, turning halfway, until golden and crisp. If frying, fry in batches until golden and crisp, about 3–5 minutes per batch. Drain on paper towels and immediately season with salt and pepper.

Chorizo

While fries cook, heat 1 tsp olive oil in a skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant.

Add chorizo, breaking it up with a spoon. Cook 6–8 minutes until fully cooked and slightly crisp at edges. Drain excess fat on paper towels and keep warm.

Pico de Gallo

Combine diced tomatoes, diced onion, chopped cilantro, minced jalapeño, lime juice, and 1/4 tsp salt in a bowl. Mix and taste; adjust salt or lime. Let sit 10 minutes to meld flavors.

Chipotle Mayo

Whisk together mayonnaise, minced chipotle, adobo sauce, lime juice, garlic powder, and 1/8 tsp salt until smooth. Refrigerate until assembly. Taste and adjust chipotle/adobo for heat.

Chipotle Cheese Sauce

In a small saucepan, melt butter over medium-low heat. Add flour and whisk continuously to form a roux, cooking 1 minute (do not brown).

Slowly whisk in milk until smooth. Cook, whisking, until sauce thickens slightly, about 2–3 minutes.

Reduce heat to low. Add grated cheddar and monterey jack in handfuls, stirring until melted and smooth. Stir in minced chipotle, adobo sauce, 1/4 tsp salt, and 1/8 tsp black pepper. Keep warm; if too thick, thin with a tablespoon or two of milk.

Assembly & Final Bake

Build the loaded fries

Arrange hot fries on an oven-safe platter or baking sheet in an even layer.

Scatter the cooked chorizo evenly over the fries. If using an optional protein, distribute chosen cooked protein over fries now.

Drizzle about half of the chipotle cheese sauce over fries, then sprinkle shredded mozzarella evenly on top.

Place under a broiler or in a hot oven (425°F/220°C) for 2–4 minutes just until mozzarella melts and begins to bubble. Watch carefully to avoid burning.

Remove from oven. Spoon dollops of pico de gallo across the fries. Drizzle chipotle mayo in a thin zigzag over everything. Finish with chopped cilantro and serve with lime wedges on the side.