Hooray for a third cheesy recipe! (Did you know there used to be a time [aka ages ~6-20] where I thought I hated cheese?)
If you have in fact seen the other posts, Cabot Creamery challenged Recipe ReDux members to create a healthier snack! Since I received a bunch of samples from Cabot Creamery, I figured I had to transmute that goodness into something!
As I’ve already talked about their awesomeness because of their sustainability practices and the fact that 100% of their profits go back to their farmers, I’m just going to tell you that they’ve won every major award for taste, including “World’s Best Cheddar” and you should totally check out this link on the different types of cows, and how that affects cheese-making! I spent my four years of undergrad at UC Davis and lived briefly on Dairy Road for summer advising, so I am all about happy cows. <3
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As I’m originally from California, Mexican food is a happy favorite of mine. (Although that was something I also used to dislike back when I thought I didn’t like cheese…) I’m blessed in the sense that we actually have an amazing restaurant here that rivals the ones in southern California. (Fighting words, I know, and I’m actually from northern CA, but seriously, they’re awesome.)
For the past two-ish months of rotations, I’ve driven past Suplex Tacos almost every weekday, and lemme tell you, it’s really, really hard to talk myself out of going there every night. I’ve actually only stopped there once thus far. (The call for their Pollo Asada Fries was too great!)
Since I don’t actually have a cheese grater, I had to get a little creative and used a lemon zester-ish type contraption to “shred” the cheese. My left thumb sacrificed a number of skin cells during the making of this recipe. (It was worth it though!)
Please also note the following:
- The chicken I used was not grilled because I was too hungry, so if you want a more “authentic” pollo asada fries, because ‘asada” actually means “grilled,” you might want to do that!
- You can top it with a couple tablespoons of Cabot Plain Greek-style Yogurt (my go-to replacement for sour cream). My tower of fries was starting to collapse, so I did not. :O
By posting this recipe, I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes associated with the contest. I was not compensated for my time.
Pollo Asada Fries
- 1 1/2 large potatoes
- 1-1 1/2 tbsp EVOO
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 2 tsp chili powder
- 1-1 1/2 oz. Cabot Pepper Jack Cheese, grated/shaved
- 3/4 12.5 oz. can shredded chicken (or ~1.5 cups grilled chicken, shredded)
- 4 tbsp guacamole (homemade or store-bought), or to taste
- squeeze of lime juice
- Preheat oven to 350 F.
- Cut potatoes into wedges. Mix the EVOO, smoked paprika, garlic powder, and chili powder together. Coat potatoes with the mixture and place onto baking sheet.
- Bake for 40 minutes (or until crispy on outside but tender on the inside), turning them over halfway through.
- Pile the baked “fries” together on the baking sheet and top with shredded cheese. Bake for another 3-5 minutes, or until melted.
- Remove from oven and transfer onto a plate. Top with chicken, diced tomatoes, guacamole, a squeeze of lime juice, and more cheese!
- Serve immediately!