Nacho fries

• porsi: 4
• waktu aktif: 30 mins
• total waktu: 40 minutes

Bahan-bahan

1 quantity Classic fries

1 x 400g can refried beans

350g shredded Monterey Jack or mild

cheddar (or vegetarian alternative)

1 quantity Salsa (see below)

1 quantity Guacamole (see below)

100g sour cream

2 spring onions, thinly sliced

4 tbsp sliced pickled jalapenos

Petunjuk

1 After preparing your Classic fries, preheat the grill to high. Warm the refried beans in a small saucepan. Consistency varies by brand, so you may need to add a splash of water to make them easier to spoon on. If they're really thick, stir in a spoonful of salsa.

2 Spread the fries on a shallow baking sheet and top with blobs of the beans, spread to cover fairly evenly. Scatter over the cheese. Place under the preheated grill for 5 mins, until the cheese melts. Remove from the oven and top with blobs of Salsa, Guacamole and sour cream. Scatter over the spring onions and jalapenos and serve.

Catatan

Use this tip for a crisp chip: squeeze any excess water out of the spuds before frying

3 more ways to dress to impress Dip that chip Salsa Heat oven to 200C/180C fan/gas 6 and toast 2 fresh green jalapefios until charred for 15-20 mins. Put the jalapefios, 400g can plum tomatoes, small bunch fresh coriander, trimmed, 1 small onion, coarsely chopped, 1 garlic clove, crushed, pinch ground cumin, pinch salt and sugar, and freshly squeezed juice 1/2 lime in a food processor and whizz until almost smooth. Let stand for 30 mins.

Guacamole

Combine 2 avocados, pitted and mashed, 4 tbsp sour cream, juice of 1/2 lemon, freshly squeezed, small bunch fresh coriander, finely chopped, pinch of ground cumin, 1/2 tsp fine sea salt and 1 small fresh red chilli, finely chopped, and mix well.

Pepperoni pizza fries

Heat 1 tbsp vegetable oil in a frying pan and fry 1 red onion, chopped, with 1 tsp oregano until the onion softens. Add 2 tbsp balsamic vinegar and stir until evaporated. Set aside. Preheat grill to high. Spread 1 quantity Classic fries over a baking dish and drizzle 200g passata and drop blobs of the balsamic onion on top. Scatter over 55g of pepperoni slices and 50g pitted black olives, then top with 350g mozzarella, shredded. Grill for 5 mins, until golden.

Poutine (chip-shop gravy)

Cook I shallot with 4 tbsp butter in a saucepan on a medium heat for 3 mins until just soft. Add 30g flour and stir constantly for 1 min. Add 500mI beef stock, 500ml chicken stock, 2 tbsp tomato ketchup, I tbsp malt vinegar, splash of Worcestershire sauce and a little salt and pepper. Stir constantly until it comes to a boil. Lower the heat and stir for another 5 mins until thick. Pour over the Classic fries. Divide between 4 bowls and scatter over 300g curd cheese.

Dutch satay fries

Heat 1 tbsp peanut oil in a non-stick frying pan with 1 small onion, grated. Cook over a medium heat for 5 mins, stirring occasionally. Add I garlic clove, crushed, 1cm piece ginger, peeled and grated, and 2 tsp curry powder and stir for 30 secs. Stir in 150g smooth peanut butter, 1 tbsp soy sauce, 1 tbsp clear honey and 500mI chicken or vegetable stock and stir. Pour the sauce over the Classic fries and serve with chopped onion.