Description
Loaded Carne Asada Fries with Nacho Dust offer a bold fusion of smoky marinated steak, crispy golden fries, melted cheddar and Monterey Jack cheeses, and a zesty nacho dust seasoning. Finished with fresh toppings, creamy dollops of sour cream and guacamole, and lime wedges, this dish is perfect as a shareable appetizer or satisfying main with unforgettable flavor and texture.
Ingredients
Scale
Meat
- 1 lb carne asada steak (skirt or flank), thinly sliced
Fries
- 4 cups frozen fries or homemade fries (about 4 medium potatoes)
- 2 tbsp olive oil (if making homemade fries)
- Salt, to taste
- 1–2 tsp nacho dust seasoning (see below)
Cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Nacho Dust Seasoning
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Pinch of cayenne pepper (adjust to taste)
Fresh Toppings
- 1/4 cup chopped fresh cilantro
- 1/2 cup diced tomatoes
- 1/4 cup sliced green onions
- 1–2 sliced jalapeños
Finishing Touches
- Sour cream, for serving
- Guacamole, for serving
- Lime wedges, for squeezing
Marinade for Steak
- Juice of 1 lime
- 2 cloves garlic, minced
- 1 tsp ground cumin
- Salt and black pepper, to taste
- 1 tbsp olive oil
Instructions
- Prepare the Carne Asada: Marinate the skirt or flank steak with lime juice, minced garlic, cumin, salt, pepper, and olive oil. Let it marinate for at least 2 hours or overnight for best flavor. Grill the steak over medium-high heat for 4-5 minutes per side until charred and juicy. Allow it to rest before slicing thinly against the grain for tenderness.
- Cook the Fries: If using frozen fries, bake or air fry according to package instructions until crisp and golden. For homemade fries, cut potatoes into thin strips, toss with olive oil, salt, and a dash of nacho dust seasoning. Bake at 425°F (220°C) for 25-30 minutes until crispy and golden.
- Season the Fries with Nacho Dust: While fries are still hot, evenly sprinkle the nacho dust seasoning over them. Toss gently to coat every fry with the zesty seasoning.
- Layer on the Cheese: Spread the seasoned fries on a baking sheet or oven-safe dish. Generously sprinkle shredded cheddar and Monterey Jack cheese over the fries. Return to the oven for 3-5 minutes until the cheese melts and becomes bubbly.
- Add the Carne Asada and Fresh Toppings: Remove the cheesy fries from the oven and evenly layer the sliced carne asada over the top. Add chopped cilantro, diced tomatoes, green onions, and sliced jalapeños for freshness and crunch.
- Garnish and Serve: Add dollops of sour cream and guacamole either on top or on the side. Provide lime wedges for squeezing over the fries. Serve immediately while warm and melty.
Notes
- Marinate the steak for at least 2 hours or overnight for deeper flavor.
- Use high heat when grilling or searing the carne asada to seal in juices and develop char.
- Spread fries in a single layer to maximize crispiness.
- Grate cheese fresh to improve melting and prevent clumping.
- Adjust cayenne pepper in nacho dust to control spiciness according to your preference.
- Store toppings like sour cream and guacamole separately to avoid sogginess in leftovers.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 550
- Sugar: 3g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
Keywords: carne asada fries, loaded fries, nacho dust, Mexican appetizer, cheesy fries, carne asada, party snack, gluten free