MEXICAN CHILI CHEESE FRIES

 

INGREDIENTS

For the Baked Fries

2 russet potatoes
2 tbsp olive oil
1 tsp Himalayan Pink Salt
1 tsp Chili Powder Seasoning A Spice Affair

For the Steak & Garnish

1 tsp Himalayan Pink Salt
½ tsp Ground Black Pepper
1 tsp Chili Powder Seasoning
½ tsp Oregano Rubbed
2 cloves garlic, minced
2 tbsp freshly minced or dried Cilantro Leaves
½ cup fresh orange juice (120 ml)
¼ cup fresh lime juice (60 mL)
½ lb. beef steak (225 g)
1 tbsp olive oil or butter
½ cup shredded cheese (50 g)

For Serving

Sour cream
Guacamole Dip (visit our blog for the recipe)
1 tomato, diced
Fresh cilantro leafs
Grated cheese

PREPARATION

1. Preheat oven to 375°F. 
2. Wash potatoes, leaving skin on (you can peel them if you prefer). Cut potatoes into desired size fries.
3. In a bowl of cold water, let potatoes soak for at least 30 minutes. Remove from water and dry very well.
4. In a large bowl, toss and coat the fries with the olive oil, Mexican Chili Seasoning and Himalayan Pink Salt. Spread evenly in a single layer on a parchment paper-lined baking sheet. Bake for 20 minutes.
5. For extrrrra crrrrrispy fries, turn the oven up to 425° and bake the fries until golden brown, about 20-25 minutes more.
6. In a medium bowl, mix the Salt, Pepper, Mexican Chili Seasoning, Dried Oregano, garlic, fresh or Dried Cilantro, orange juice and lime juice. Add the flank steak and marinate for 20 minutes.
7. In a pan over medium high heat, add a drizzle of oil or 1 tbsp butter and sear the steak for 30 seconds on each side. Cook another 2-2.5 minutes per side. Remove the steak and dice it.
8. On the pan with the cooked fries, add the shredded cheese and the diced meat, then put under the grill until the cheese is melted.
9. Before serving, garnish with sour cream, Guacamole Dip, diced tomatoes, fresh or Dried Cilantro and grated cheese.

I'm the YUMMMMY Mexican Chili to your CRISPYYY Fries ;)