Mexican Fries Recipes

MEXICAN ZUCCHINI OVEN FRIES

Steps:

• Preheat oven to 500 degrees F.
• Arrange zucchini on nonstick cookie sheet. Spray zucchini with cooking spray. Combine spices and sprinkle over the zucchini fries. Place in very hot oven and cook 15 to 18 minutes. Serve hot. Top with spoonfuls of chili sauce or taco sauce.

MEXICAN FRIED ICE CREAM

Steps:

• Place nine 3-in. scoops of ice cream on a baking sheet. Freeze for 1 hour or until firm. , In a shallow bowl, combine cornflake crumbs and cinnamon. Roll ice cream balls in crumb mixture. Place on baking sheet; freeze overnight. Wrap each scoop separately in plastic wrap; transfer to a freezer bag. May be frozen for up to 2 months., In an electric skillet or deep-fat fryer, heat oil to 375°. Unwrap ice cream; fry one scoop at a time for 8-10 seconds. Place in chilled bowls; serve immediately. Top with honey and whipped topping if desired.

LOW CARB MEXICAN FRIES RECIPE

Steps:

• In a small bowl, combine all the spices.
• Toss the cut jicama with the oil and spread out over a parchment lined baking sheet.
• Sprinkle about 2 tbsp. of the spice mix over the fries and bake at 400 F. for about 25-30 minutes.
• Cool and serve.

MEXICAN LOADED FRIES WITH SWEET POTATOES

Steps:

• Preheat the oven to 425°F.
• Cut the potatoes into fries (watch the video below): Wash the sweet potatoes, leaving on the skin. Slice off the ends of each potato, then slice the potato in half lengthwise. Place the potato half cut side down and cut off a ¼-inch slice, then lay the slice on its side and cut it into several long strips. Repeat until all potatoes have been cut into fries. The pieces can be uneven, but aim for as uniform of thickness as possible. Watch the video below to see!
• Place the fries in a large bowl; drizzle with the olive oil, then add the garlic powder, chili powder, cornstarch, and kosher salt. Mix thoroughly to combine. Line two baking sheets with parchment paper. Spread the fries on the paper, placing them as far apart as possible.
• Bake 15 minutes on one side, then flip the fries and bake 10 to 20 additional minutes until the fries are dry and slightly browned; watch them carefully as the cooking time can depend on the thickness and the heat of your oven. (If the majority of the fries seem soft, continue to cook.)
• Meanwhile, make the cumin lime crema: finely mince the garlic clove. Juice the limes. In a small bowl, stir together the garlic and lime juice with the tahini, Mexican hot sauce, olive oil, cumin, and kosher salt.
• Drain and rinse the black beans and sprinkle with a few pinches kosher salt.
• When the fries are done, cool for a few minutes, then serve immediately. Some fries may be slightly soft, but the outside of the majority of the fries will be crispy. (Note: Fries are best right out of the oven; they become softer as they sit.) To serve, top the Mexican fries with black beans, cumin lime crema, salsa, feta crumbles and torn cilantro leaves.

LOADED MEXICAN STREET FRIES

Steps:

• Prepare Shredded Mexican beef according to directions.

SEASONED TATER TOTS (MEXI-FRIES)

Steps:

• 1. Preheat oven to 425°F. Lightly coat large baking sheet with nonstick cooking spray; set aside.
• 2. Empty bag of Tater Tots into large mixing bowl. Drizzle with olive oil.
• 3. In a small bowl, thoroughly combine garlic powder, chili powder, oregano, cumin, salt and pepper. Pour the spice mix over the Tater Tots, and toss gently to coat with seasonings.
• 4. Arrange coated Tater Tots on baking sheet in a single layer. Bake 15 to 20 minutes or until lightly browned.

MEXICAN FRIES

Steps:

• Preheat oven at 425℉/200℃
• Cut potatoes and wash in cold water for 30 minutes
• Dry the potatoes in a kitchen towel
• Cover the potatoes with cooking spray and sprinkle with seasoning
• Bake for 15 minutes. Turn the Mexican fries and bake for another 15 minutes
• Let them cool for 2 minutes and sprinkle with salt to taste

MEXICAN FRIED RICE

Steps:

• Add two tablespoons of the olive oil to a large skillet over medium-high heat.
• When the oil is hot, add the onion, and sauté for 3 to 4 minutes or until soft.
• Add the tomatoes, corn, and green chiles, and cook for 2 to 3 minutes or until the liquid has cooked out.
• Add the seasonings and garlic, and cook for 1 to 2 minutes or until the garlic begins to brown.
• Turn the heat down to medium, add the remaining olive oil and the cooked rice.
• Cook for 4 to 5 minutes, stirring frequently to blend the rice and seasonings.
• Stir in the green onions, and remove the pan from the heat.
• Top with the remaining green onions.

MEXICAN SWEET POTATO FRIES RECIPE

Steps:

• Preheat the oven to 425°F. Combine the sweet potatoes, taco seasoning and olive oil on a cookie sheet. Bake for 15 minutes or until turning golden. In the meantime, place all sauce ingredients into a mini food processor. Process until it has your desired consistency (can be more chunky or more smooth). Serve the hot fries with the dip.