Cali Sidewinder Burrito Fries Recipe

Peel (optional) and cut russet potatoes into 1/4- to 1/3-inch fry sticks. Rinse under cold water until water runs clear to remove excess starch, then pat very dry with paper towels.

Heat oil in a heavy pot to 325°F (if you don't have a thermometer, heat until a small piece of potato sizzles gently). Blanch fries in two batches for 3–4 minutes until softened but not browned. Remove and drain on paper towels.

Increase oil to 375°F. Fry blanched fries in batches until golden and crisp, about 2–3 minutes. Drain on paper towels and immediately season with 1 tsp salt and 1/2 tsp black pepper. Keep warm.

Pat the diced chicken thighs dry and season with smoked paprika and garlic powder and a pinch of salt.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, about 6–8 minutes depending on size.

Reduce heat to low, add butter and 2 tablespoons hot sauce, stir to coat and simmer 1–2 minutes so sauce clings to chicken. Taste and add cayenne (up to 1/4 tsp) for extra heat if desired. Remove from heat and set aside.

In a small bowl, gently toss halved cherry tomatoes with 1 teaspoon olive oil and a pinch of salt.

Spread 3 tablespoons basil pesto over the flatbread, leaving a 1/2-inch border. Scatter torn burrata and shredded mozzarella over the pesto, then top with the tossed cherry tomatoes.

If you prefer warm cheese, place the topped flatbread under a broiler for 1–2 minutes until cheese softens, watching closely so the burrata does not over-melt.

Heat 1 teaspoon olive oil in a small skillet over medium heat. Add 1/2 cup whole cherry tomatoes and cook until they begin to blister, about 3 minutes.

Add 1 teaspoon honey and 1 tablespoon balsamic vinegar, stir and let reduce until tomatoes are glossy and slightly sticky, about 2 minutes. Season with 1/4 tsp salt. Remove from heat.

Toss baby arugula with 1/2 teaspoon lemon juice and 1/2 teaspoon olive oil and a pinch of salt. Spread the dressed arugula evenly over the pesto-caprese flatbread so it sits under and over the cheese for freshness.

Combine shredded cheddar, chopped cooked bacon, and 3 tablespoons salsa in a small bowl. Stir to form a chunky, cheesy topping. Set aside.

Build the Cali Sidewinder Burrito Fries

Place the warm flatbread on a serving board. Scatter the hot burrito fries in a loose pile down the center of the flatbread over the pesto and arugula.

Top fries with the hot saucy chicken, then spoon the cheddar-bacon salsa over the chicken and fries. Add pieces of the candied cherry tomatoes across the top.

Finish with torn basil leaves, a drizzle of extra balsamic, a light sprinkle of cracked black pepper, and small dollops of remaining burrata if any. Serve immediately, fold like a burrito or slice and eat with fork.