Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Carne Asada Fries. BOOM!
Carne Asada Fries is a popular appetizer made with crispy French Fries that are topped with chopped Mexican carne asada then smothered with shredded cheese. The dish is then baked, and finally topped with some of your favorite fixings, which often include guacamole or sliced avocado, sliced jalapeno peppers, diced tomato and sour cream, though you can top it with pretty much anything you’re in the mood for. The recipe is popular in San Diego and Southern California, where you’ll find it on many menus, though I’ve seen it recently in restaurants nearby. Even though it’s got a lot of Mexican flare with the carne asada, you really won’t find this in Mexican restaurants. It’s more of a Mexican-American mashup. What a beautiful thing! You don’t have to wait for any restaurant to add this awesome party food to their menu to enjoy it, because with this recipe, you can make it at home! Let’s do it. Top with shredded cheese, salsa con queso (if using) - try my queso dip recipe or homemade nacho cheese - and chopped carne asada. Bake the dish at 350 degrees F. for 10-15 minutes, or until the cheese is nicely melted.
Guacamole! A must. Try my creamy homemade guacamole or Avocado Crema. Homemade Pico de Gallo. Or use fresh chopped jalapeno, tomato, onion, lime juice, chili flakes. Salsa. I have a lot of homemade salsa recipes. Mexican Crema (or use Sour Cream). Chopped Cilantro or Green Onion.
Here is what they look like on a baking sheet. It is best reheated in the oven at 250 degrees until warmed through, then topped with fresh toppings. That’s it, my friends! It’s time to enjoy your fries! But these aren’t just ANY fries. Carne Asada Fries! Great stuff. Make it for your next party. People are going to FREAK OUT for this. You’ll see. NOTE: This recipe was updated on 6/10/24 to include new information and photos. It was originally published on 8/5/19.
