Description
Chicken Al Pastor Loaded Fries combine tender, marinated chicken with crispy fries, melted cheese, and fresh toppings. This flavorful fusion dish offers a perfect balance of smoky, spicy, and tangy flavors, making it a delicious and satisfying meal or snack that’s easy to prepare.
Ingredients
Scale
Chicken Marinade
- 1 lb boneless, skinless chicken thighs (or breasts, if preferred)
- 2 tablespoons olive oil
- 2 tablespoons pineapple juice
- 1 tablespoon lime juice
- 2 tablespoons chipotle in adobo sauce (or 1 tablespoon chili powder for less spice)
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
Extras
- 1/4 cup fresh pineapple, diced (optional, for added sweetness)
Fries & Toppings
- 4 cups frozen French fries (or homemade fries)
- 1 1/2 cups shredded Mexican blend cheese (or cheddar cheese)
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup sour cream or Mexican crema
- Salsa or hot sauce (for drizzling)
- Lime wedges (for serving)
Instructions
- Marinate the Chicken: In a medium bowl, combine olive oil, pineapple juice, lime juice, chipotle in adobo (or chili powder), minced garlic, cumin, paprika, cinnamon, salt, and pepper to create the marinade.
- Prepare Chicken: Cut the chicken into small strips or bite-sized pieces. Add chicken to the marinade and mix well. Cover and refrigerate for at least 30 minutes, up to 2 hours for enhanced flavor.
- Cook Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes until fully cooked and slightly charred. Optionally, add diced fresh pineapple in the last minute to infuse sweetness and flavor.
- Prepare Fries: While chicken cooks, bake fries according to package instructions—typically at 400°F (200°C) for 20-25 minutes until golden and crispy. For homemade fries, fry or bake until crispy.
- Assemble Loaded Fries: Place cooked fries on a large serving platter or baking sheet. Immediately sprinkle shredded cheese evenly over the hot fries.
- Melt Cheese: Return fries with cheese to the oven for 2-3 minutes until cheese is melted and bubbly.
- Add Toppings: Once cheese melts, top fries with cooked chicken al pastor, then sprinkle finely chopped red onion and cilantro over the top.
- Finish with Sauces: Drizzle sour cream or Mexican crema and salsa or hot sauce to taste over the loaded fries.
- Serve: Serve immediately with lime wedges on the side to add a bright citrus burst to each bite.
Notes
- For less spice, substitute chipotle in adobo with 1 tablespoon chili powder.
- Adding fresh pineapple before finishing the chicken adds a lovely sweetness.
- Use homemade fries if preferred; adjust cooking times accordingly.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
- Feel free to customize toppings such as adding jalapeños or avocado slices.
