WASHINGTON - French fries. They're one of America’s most-loved sides, and there's a national holiday to celebrate the joy they bring to our stomachs and our hearts. It just so happens to be today!
Yes, July 13 is your day to indulge in the crispy and crunchy potato—but if you ask us, any day is a perfect day to have French fries. You might pair them up with a traditional condiment like ketchup.
Sure, that sounds good and all, but French fries have so much potential! How about you take things to the next level and create a drooling masterpiece? We dare the most adventurous foodies out there to recreate one of these drool-worthy recipes. If you’re feeling extra sassy, you might as well get crazy and make them both.
French fry lovers, behold-- these two drool-worthy recipes we found online:
- 1 package shell macaroni and cheese (I used Velveeta)
- 1 cup shredded cheddar cheese
- 1/4 cup milk
- Leftover shredded beef, with a few tablespoons of au jus (I had about 4 cups)
- 2 potatoes, cut into 1/2 inch wide strips (put them into a bowl filled with cold water as you cut them)
- Canola oil
- Salt and pepper
- 4 strips bacon, cooked and crumbled
- Fresh flat leaf parsley, roughly chopped
- Prepare macaroni and cheese according to package directions and while hot, add shredded cheese and milk, combine until melted.
- Add shredded beef, adding au jus to taste.
- Drain the fries and dry completely.
- Heat the oil in a large sauce pan or dutch oven to 375 degrees.
- Fry potatoes in batches, until slightly brown and crispy. Drain on paper towels and salt and pepper to taste.
- Preheat oven to 400 degrees.
- In a small casserole dish (or au gratin) arrange French fries, top with macaroni and cheese, then bacon. Bake until bubbly, about 3-5 minutes.
- Top with parsley and serve.
- 1 tablespoon olive oil
- 1 large white onion, cut into small dice
- 1 1/2 pounds frozen french fries
- 1 (9oz) tube of Cacique Beef Chorizo
- 3/4 - 1 pound ground beef
- 1 1/2 cups grated Cacique Queso Quesadilla cheese
- 1 1/2 cups grated Cacique Mozzarella cheese
- 1/2 cup fresh cilantro, chopped
- 1/3 cup Cacique Crema Mexicana
- 1/4 teaspoon chipotle powder
- 1/4 teaspoon ground cumin
- Heat the olive oil on a pan and add the diced onions.
- Cook on a medium heat until they start to caramelize and turn brown, about 20 minutes.
- Lay the frozen French fries on a large baking tray and cook as per the manufacturers instructions.
- In another pan, cook the chorizo and ground beef together, drain any grease
- Make the chipotle crema by adding the chipotle powder and cumin to the crema. Stirring until combined.
- Once the French fries are cooked, adjust the oven temperature to 425 degrees F.
- Center the French fries in the middle of the baking tray and arrange the chorizo all over the fries.
- Top with the diced onion and both types of grated cheese.
- Place back in the oven and bake for about 5 minutes and the cheese has fully melted.
- Drizzle the crema over the melted cheese and sprinkle with the chopped cilantro.
- Serve at once on the baking tray.
The most important part? SAVE US SOME!