Around the World Fries: Mexican Queso Poutine

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  • Level: Easy
  • Total: 55 min
  • Active: 30 min
  • Yield: 6 servings
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One 1-pound bag frozen sweet potato waffle fries

2 tablespoons canola oil

3 teaspoons fajita seasoning

Kosher salt

1 pound ground fresh chorizo, casings removed

8 ounces cream cheese, at room temperature

1/2 cup chicken stock

1/4 cup sour cream

1/4 cup pickled jalapeno, chopped

1 teaspoon hot sauce

1 cup grated extra-sharp Cheddar

One 15-ounce can black beans, drained and rinsed

3 romaine lettuce leaves, thinly sliced

1 ripe avocado, thinly sliced

3/4 cup fresh pico de gallo

1 Fresno chile, thinly sliced 

1 lime, cut into wedges


  1. Line a baking sheet with parchment paper.
  2. Toss the frozen sweet potato fries with the oil in a large bowl. Sprinkle with 2 teaspoons of the fajita seasoning and a pinch of salt and toss again. Pour the fries onto the prepared baking sheet and bake according to the package directions. 
  3. Meanwhile, place a large nonstick skillet over medium-high heat. Add the fresh chorizo and sprinkle with the remaining 1 teaspoon fajita seasoning and 1/2 teaspoon salt. Cook the chorizo, stirring occasionally, until evenly browned, 6 to 8 minutes. Reduce the heat to medium and stir in the cream cheese, chicken stock, sour cream, pickled jalapeno and hot sauce until combined. Add the Cheddar and cook, stirring, until melted, 2 to 3 minutes more. The sauce should be thick but pourable. 
  4. Divide the hot fries among 6 plates. Pour the cheesy chorizo sauce over the fries. Top with the black beans, romaine and avocado. Spoon some pico de gallo on top and sprinkle with the Fresno chile. Serve immediately with a fresh lime wedge.