Chili Cheese Fries 2.0: sweet potato fries, black bean chili, and cheddar jack cheese

They’re chili cheese fries…but not.

Crispy, spicy sweet potato fries topped with hot black bean chili, cheddar jack cheese, green onions, chopped cilantro, and cool sour cream.

CHILI CHEESE FRIES 2.0 is what these are, and you’ll be so glad you tried them :)

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(WHAT YOU WILL NEED)

1 15.5 ounce can black beans, drained (but not rinsed)

1 19 ounce bag sweet potato fries

2 cloves garlic, chopped

green onions, chopped

sour cream

1 bunch cilantro

red wine vinegar

1 lime

shredded cheddar & monterey jack cheeses

hot sauce (I use Crystal)

cajun seasoning (I use Tony Chacheri's)

garlic powder/salt/pepper

Start the black beans:

After you drain your beans, pour into pan.  There should still be a little bit of liquid clinging to them.  Add chopped garlic, 2 shakes (of the bottle) red wine vinegar, a few shakes hot sauce, juice of half a lime, a little garlic powder, and salt/pepper to taste.  Set on back burner and simmer on low with the cover on--keep checking though, you don't want them to get too mushy.

In the meantime, cook fries according to package directions.  After approx 6-8 minutes in the oven, sprinkle liberally with cajun seasoning.  Cook until crispy.

While all is cooking, chop as many green onions and as much cilantro as you want.  Shred cheese.

Just before fries are done, squeeze juice of the other half of lime in beans, stir, and turn off heat.

Now get 2 cold Corona's out of the refrigerator for you and your friend, plate fries and eat:

Place fries on a plate, top with black bean chili, sprinkle cheese over, top with green onions and cilantro, add more cheese, and a spoonful of sour cream.  Salt and pepper over all to taste and dig in!

Mexican Street Tacos: Carne Asada

If you can put it in a tortilla, I love it.

From the refreshing Baja Fish Tacos with the crunchy cabbage slaw I bought from a truck by the beach in San Diego; to the red sauce with heat I had on my enchiladas in Dallas; to the pork carnitas with piquant tomatillo salsa that I used to get from the lady with no teeth in the silver wagon (swear!);  to one of Rose's tacos, with the spicy sauce and crusty-around-the-edges corn tortillas that I grew up eating at Pastrami Dan's in Naples, FL... it's all good.

Here I've made Carne Asada Mexican Street Tacos.  They're perfect because you use the small tortillas--so not only can you have more than one, but more than one kind.  Genius.  And you grill the meat, which takes minutes.

The time is in the marinade. It only takes 5 minutes to put together but it sits in the refrigerator overnight.  Once you start grilling, though, you can have everything on the table in half an hour. Which leaves time for more important things...like the margaritas :)

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WHAT YOU WILL NEED:
(serves 4)

3 pounds Skirt Steak
1 bottle Italian Salad Dressing (I use Wishbone)
2 limes, cut in half
small flour or corn tortillas (whichever you like better)
salt/pepper/garlic powder
1-2 tablespoons salted butter
1 garlic clove, chopped
* optional - ranch dressing (but you won't be sorry...)

toppings:  radishes, cilantro,  green onions, Mexican cotija cheese or queso fresco, orange and red bell peppers

queso fresco

Marinate meat:  In large ziplock bag, place skirt steak and salad dressing.  Squeeze lime juice into bag and then place lime halves in the bag, as well.  Seal and refrigerate overnight, and up to 24 hours.

Take meat out of the refrigerator approx. 1/2 hour before cooking and let rest on counter. 

Saute peppers:  Cut peppers in strips.  Melt butter in pan, and saute peppers with garlic until they start to soften and get a beautiful brown color.  Turn off heat but keep on burner.

sautéed peppers...beautiful color

Season meat with salt/pepper/garlic powder and grill until desired doneness, basting with some of the marinade.  I like mine medium so that it's easy to bite into inside the tortilla.  Right before it's done, place the limes from the bag cut-side down on the grill until they are warm and charred slightly. Remove and set aside.  (Note:  you can also heat the tortillas on the top rack of the grill while you're doing all this, wrapped in foil)

Cover meat and let rest for approx. 10 minutes.
In the meantime, prepare your toppings:

Slice radishes, crumble cheese, chop cilantro...put out tortillas and peppers

Slice meat, then squeeze grilled limes over the top.  You'll get a little more juice but more importantly, some of the caramelized pulp will fall onto the meat. MMMMMMM...
Salt and pepper to taste

Assemble tacos.  I like to drizzle a little ranch dressing over the top with a fork before I fold it up and eat it.  SO GOOD.

Don't forget the margaritas and ice cold Landsharks, both with extra lime and salt.

Landshark

Enjoy.  I'm so jealous I wish I was there!!...Call me!!