Happy National French Fry Day! If you’re like me you love a good fried potato, so today is as good an excuse to indulge in fries as any. A lot of us are intimidated to make French fry-based dishes at home because of the deep-frying. And its true — homemade fries can be hard to get the hang of, but there’s no shame in deferring to frozen French fries (or in a pinch — restaurant take-out fries) if you don’t want to do the peeling, chopping, and frying yourself.

This French fry nacho recipe — think of it as a marriage of nachos and poutine — is easy to put together once you have the French fry part down. I used frozen fries and baked them in the oven, but if you’re a French fry whiz and want to make your own from scratch, just substitute an equivalent amount of homemade fries.


Prep Time: 10 minutes

Total Time: 25 minutes

Serves: 4-6



900 g frozen French fries (or an equivalent amount of fries made from scratch or purchased from a restaurant)

1 ripe avocado

juice of ½ a lime

½ tsp chili powder

½ tsp garlic powder

¼ cup cilantro

Salt and pepper to taste

½ cup salsa

pickled jalapeno rings, to taste

1 cup shredded cheddar cheese

sour cream to serve

chopped chives to garnish




  1. Cook the fries according to package instructions. Once they’re finished turn the oven broiler on to high and start assembling the nachos immediately.


  1. When the fries are cooking, make a quick guacamole. Peel and roughly chop the avocado and place in a medium bowl. Add thelime juice, chili powder, garlic power, half the cilantro and season with salt and pepper.Mash with a fork or potato masher until creamy. Taste and adjust the seasoning as necessary.


  1. Once the fries are cooked, place them in a cast iron pan or an ovenproof dish.Sprinkle on a few jalapeno rings and dollop on the salsa. Sprinkle cheese all over the fries and then place under the broiler until the cheese is melted and bubbling, about 3 to 5 minutes.


  1. Remove the pan from the oven and dollop the guacamole and sour cream on top of the melted cheese. Garnish with the remaining cilantro, chives, and some more jalapeno rings.Serve immediately.


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