Line a baking sheet with parchment paper.
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.
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.
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.
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