When half of my family craves tacos and the others cheesy fries, I compromise with a family favorite - Chicken Cheesy Fries Tacos. There are few things more indulgent than smothered cheese fries, or more comforting than a hearty taco. This recipe brings those two delicious tastes together in one decadent dish with homemade Idaho potato fries, chicken and cheese sauce.
Chicken Cheesy Fries Tacos
- 6 Idaho potatoes
- 1 tablespoon olive oil, plus 1 tsp
- salt, to taste,as needed
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1/4 teaspoon cayenne pepper
- 4 garlic cloves, divided, minced
- 2 ounces cream cheese
- 1/4 cup sour cream
- 1/2 cup Mexican cheese blend, plus more for topping, shredded
- 2 tablespoons milk
- black pepper, to taste
- 2 teaspoons hot sauce
- 2 cups chicken, cooked and chopped
- 8 flour tortillas, warmed
- green onions, for topping, chopped
Preheat oven to 400. Line 2 baking sheets with parchment paper.
Cut each potato into thin fries lengthwise.
In a bowl toss the fries with 1 tbsp of olive oil. Season with salt and arrange the fries in single layer on baking sheets. Bake for 30 minutes.
In a bowl mix together chili powder, paprika, cayenne pepper and 2 minced garlic cloves. Add fries and toss to coat. Return the fries to the oven and bake for an additional 15 minutes or until golden brown.
Meanwhile, heat 1 tsp of olive oil over medium heat in a sauce pan. Add 2 minced garlic cloves and cook for 1 minute. Add the cream cheese and sour cream. Whisk until the cream cheese has melted and sauce is smooth. Reduce the heat to low and add in 1/2 cup shredded Mexican cheese blend, whisking until melted. Stir in milk. Season with salt and black pepper. Remove from heat and stir in the hot sauce.
Top each tortilla with equal amounts of baked fries, chicken and cheese sauce. Sprinkle with shredded Mexican cheese blend and chopped green onions.