Description
Take your fries to the next level with Chicken Al Pastor Loaded Fries! Crispy fries topped with juicy, flavorful chicken marinated in a zesty al pastor-style sauce, then piled high with melted cheese, onions, cilantro, and a drizzle of creamy salsa. This dish is the perfect mix of savory, spicy, and cheesy – a must-try for any taco lover!
Ingredients
For the Chicken Al Pastor:
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1 lb boneless, skinless chicken thighs (or breasts, if preferred)
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2 tablespoons olive oil
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2 tablespoons pineapple juice
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1 tablespoon lime juice
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2 tablespoons chipotle in adobo sauce (or 1 tablespoon chili powder if you prefer less spice)
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2 garlic cloves, minced
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1 teaspoon ground cumin
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1 teaspoon paprika
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1/2 teaspoon ground cinnamon
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Salt and pepper to taste
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1/4 cup fresh pineapple, diced (optional, for added sweetness)
For the Loaded Fries:
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4 cups frozen French fries (or homemade fries)
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1 1/2 cups shredded Mexican blend cheese (or cheddar cheese)
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1/4 cup red onion, finely chopped
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1/4 cup fresh cilantro, chopped
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1/4 cup sour cream or Mexican crema
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Salsa or hot sauce (for drizzling)
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Lime wedges (for serving)
Instructions
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1. Marinate the Chicken:
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In a medium bowl, combine the olive oil, pineapple juice, lime juice, chipotle in adobo (or chili powder), minced garlic, cumin, paprika, cinnamon, and salt and pepper.
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Cut the chicken into small strips or bite-sized pieces. Add the chicken to the marinade and mix well. Let it marinate in the fridge for at least 30 minutes, or up to 2 hours for more flavor.
2. Cook the Chicken:
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Heat a large skillet over medium-high heat.
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Add the marinated chicken to the skillet and cook for about 6-8 minutes, or until the chicken is fully cooked and slightly charred. If desired, add in some diced fresh pineapple during the last minute of cooking for extra sweetness and flavor.
3. Cook the Fries:
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While the chicken cooks, prepare your fries according to package instructions (usually baking at 400°F for 20-25 minutes) until they are golden and crispy. If using homemade fries, fry or bake until crispy.
4. Assemble the Loaded Fries:
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Once the fries are cooked, place them on a large serving platter or baking sheet.
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Immediately sprinkle the shredded cheese over the hot fries and return them to the oven for 2-3 minutes until the cheese is melted.
5. Top the Fries:
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Once the cheese is melted, top the fries with the cooked chicken al pastor.
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Add finely chopped red onion, cilantro, and a drizzle of sour cream or Mexican crema.
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Drizzle with salsa or hot sauce to taste.
6. Serve:
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Serve the Chicken Al Pastor Loaded Fries hot, with lime wedges on the side for an extra burst of citrus.
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Notes
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If you prefer spicier fries, feel free to add more chipotle in adobo or a few dashes of your favorite hot sauce to the chicken marinade.
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You can make this recipe vegetarian by swapping the chicken for grilled veggies or a plant-based meat substitute.
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To make this dish even more indulgent, top with some guacamole or extra cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Appetizer, Comfort Food
- Method: Pan-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 60mg