Mexican Fries Recipes

LOADED MEXICAN STREET FRIES

Steps:

• Prepare Shredded Mexican beef according to directions.

MEXICAN ZUCCHINI OVEN FRIES

Steps:

• Preheat oven to 500 degrees F.
• Arrange zucchini on nonstick cookie sheet. Spray zucchini with cooking spray. Combine spices and sprinkle over the zucchini fries. Place in very hot oven and cook 15 to 18 minutes. Serve hot. Top with spoonfuls of chili sauce or taco sauce.

MEXICAN FRIES

Steps:

• Preheat oven at 425℉/200℃
• Cut potatoes and wash in cold water for 30 minutes
• Dry the potatoes in a kitchen towel
• Cover the potatoes with cooking spray and sprinkle with seasoning
• Bake for 15 minutes. Turn the Mexican fries and bake for another 15 minutes
• Let them cool for 2 minutes and sprinkle with salt to taste

MEXICAN FRIED ICE CREAM

Steps:

• Place nine 3-in. scoops of ice cream on a baking sheet. Freeze for 1 hour or until firm. , In a shallow bowl, combine cornflake crumbs and cinnamon. Roll ice cream balls in crumb mixture. Place on baking sheet; freeze overnight. Wrap each scoop separately in plastic wrap; transfer to a freezer bag. May be frozen for up to 2 months., In an electric skillet or deep-fat fryer, heat oil to 375°. Unwrap ice cream; fry one scoop at a time for 8-10 seconds. Place in chilled bowls; serve immediately. Top with honey and whipped topping if desired.

MEXICAN FRIED CORN

Steps:

• In a skillet, cook corn and onion in butter until tender. Add chilies, salt and pepper; cook and stir over medium heat for about 5-7 minutes. Serve immediately.

MEXICAN FRIED RICE

Steps:

• In 12" skillet, heat oil, add rice.
• Cook until golden brown, stirring frequently.
• Stir in remaining ingredients.
• Bring to a boil, reduce heat, cover and simmer 15 to 20 minutes.

MEXICAN FRIED CHICKEN

Steps:

• In a bowl combine sour cream, milk, chili peppers, cilantro, lime juice, garlic, cumin, salt, and black pepper.
• Place chicken pieces in a bag and set in a shallow dish.
• Pour sour cream mixture over chicken, seal bag.
• Refrigerate overnight, turn bag occasionally.
• Place flour in a shallow dish.
• Remove chicken from sour cream mixture shaking off excess.
• Discard remaining sour cream mixture.
• Add chicken pieces to flour mixture, a few at a time, turning to coat.
• Add oil to a 12-inch heavy skillet to a depth of 1/4 to 1/2 inch.
• Heat over medium high heat until hot (350F) Reduce heat.
• Carefully add chicken to the skillet. Cook uncovered, over medium heat about 40 minutes or until chicken is no longer pink (170 F for breast, 180F for thighs and drumsticks), turning occasionally to brown evenly.
• Drain on paper towel.