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Crispy Loaded Nacho Fries Recipe with Queso and Fresh Pico de Gallo Made Easy

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A quick and easy recipe for crispy fries topped with creamy queso sauce and fresh, vibrant pico de gallo, perfect for a satisfying snack or casual meal.

Ingredients

Scale
  • 1 lb (450 g) frozen French fries (crinkle-cut preferred)
  • About 2 cups (480 ml) vegetable oil or avocado oil for frying or roasting
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • Salt to taste
  • 1 cup (100 g) sharp cheddar cheese, shredded
  • 1 cup (100 g) Monterey Jack cheese, shredded
  • 1 cup (240 ml) whole milk
  • 2 tbsp (30 g) unsalted butter
  • 2 tbsp (16 g) all-purpose flour
  • 1 clove minced garlic
  • 1 small jalapeño, finely chopped (optional)
  • Salt and black pepper to taste
  • 2 medium ripe Roma tomatoes, diced
  • 1/4 cup (40 g) white onion, finely chopped
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp fresh lime juice
  • 1 small jalapeño, seeded and minced (optional)
  • Sour cream for dolloping
  • Sliced black olives
  • Chopped green onions
  • Sliced avocado or guacamole

Instructions

  1. Prepare the Fries: If frying, heat 2 cups (480 ml) of oil in a deep pan to 350°F (175°C). Fry the frozen fries in batches for about 4-5 minutes until golden and crispy. Drain on paper towels and immediately sprinkle with smoked paprika, chili powder, and salt.
  2. If baking, preheat the oven to 425°F (220°C). Spread fries on a baking sheet, drizzle with oil, and toss with smoked paprika, chili powder, and salt. Bake for 25-30 minutes, flipping halfway through until crispy.
  3. Make the Queso Sauce: Melt 2 tbsp (30 g) butter in a medium saucepan over medium heat. Add minced garlic and cook for 30 seconds. Stir in 2 tbsp (16 g) flour and cook, whisking constantly, for about 1-2 minutes to form a roux.
  4. Slowly pour in 1 cup (240 ml) whole milk, whisking continuously until the mixture thickens, about 3-5 minutes. Lower the heat and stir in shredded cheddar and Monterey Jack cheese gradually until melted and smooth. Add finely chopped jalapeño if desired. Season with salt and pepper to taste.
  5. Prepare the Pico de Gallo: In a bowl, combine diced tomatoes, chopped onion, cilantro, lime juice, and jalapeño. Toss together and season with salt. Let it sit for 10 minutes to allow flavors to marry.
  6. Assemble the Loaded Nacho Fries: Place the crispy fries on a serving platter or individual plates. Generously pour warm queso sauce over the fries. Spoon fresh pico de gallo on top, then finish with your choice of toppings like sour cream, sliced olives, green onions, and avocado slices.
  7. Serve Immediately: Enjoy hot when the cheese is gooey and fries are still crisp.

Notes

Pat fries dry before frying to avoid oil splatter and sogginess. Add cheese slowly and keep heat low when making queso to avoid grainy texture. Let pico de gallo rest for 10 minutes to blend flavors. For vegan version, substitute dairy with plant-based alternatives. Reheat fries in oven or air fryer to maintain crispness.

Nutrition

Keywords: nacho fries, queso sauce, pico de gallo, loaded fries, crispy fries, snack recipe, appetizer, comfort food

Find it online: https://chrisfeasts.com/crispy-loaded-nacho-fries-recipe-with-queso-and-fresh-pico-de-gallo-made-easy/