## French Fries with Nacho Cheese — Mexican-Style Loaded Fries Thick-cut crispy french fries smothered in our house Mexican nacho cheese sauce — a stretchy blend of Oaxaca, Monterey Jack, whole milk, and roasted poblano chili. Order the Classic version, the fully Loaded version (with picadillo-style ground beef, pickled jalapeños, pico de gallo, and crema), a single-serving Nacho Pot, or the Nacho Flight (fries + Mexican nacho chips + chicken dip). Full Mexican french fries recipe below for making it at home. ## Four Ways to Order: Fries, Pot, Dip & Flight Same house nacho cheese, four different serving formats. Pick what fits the moment. ### Classic French Fries with Nacho Cheese Thick-cut crispy french fries with a generous pour of our Mexican nacho cheese sauce over the top. No toppings, no extras — just fries and cheese done right. 620 calories, serves 1–2. ### Loaded Mexican Fries (Fully Topped) The upgrade. Same fries and cheese sauce, now topped with seasoned ground beef (picadillo-style), pickled jalapeños, fresh pico de gallo, Mexican crema, and crumbled cotija. 920 calories, serves 2 as an appetizer or 1 as a meal. ### Nacho Pot (6 oz Cheese + Dippers)  Our single-serving Nacho Pot format. A 6-oz ceramic pot of hot Mexican nacho cheese sauce served with a side of fries, chips, or both for dipping. The simplest way to get just the nacho cheese — great for sharing, not-sharing, or as an add-on to tacos or quesadillas. ### Nacho Flight (Fries + Chips + Chicken Dip) The full tour. A flight board with: (1) thick-cut fries, (2) house Mexican nacho chips, (3) a small pot of classic nacho cheese, and (4) a small pot of chicken nacho cheese dip. Serves 3–4 as a shared appetizer. The menu item when you can't decide. ## Our House Mexican Nacho Cheese Sauce Most restaurants pour Velveeta out of a bag and call it nacho cheese. Ours is real cheese, melted the right way. ### What's In It: 5 Ingredients, No Processed Cheese - Shredded Oaxaca cheese — the stretchy, mild Mexican cheese that pulls into strings - Shredded Monterey Jack — buttery, clean-melting - Whole milk — the liquid base - Roasted poblano chili — mild heat + smoky depth (chopped fine) - Cornstarch — prevents the sauce from breaking No sodium citrate. No Velveeta. No powdered cheese mix. No modified food starch. Just real cheese, slow-melted. ### How We Make the Sauce (Restaurant Method) Low heat. Constant whisking. That's the whole secret. We toss the shredded cheese with cornstarch first (this prevents clumping), then melt it into warm milk over low heat while whisking constantly. Add the roasted poblano at the end, off the heat, so it doesn't scorch. High heat breaks cheese sauce. Every time. If your home-made nacho cheese goes grainy or splits, you cooked it too hot. ### Also Pairs With Our Mexican Nacho Chips While we pour this cheese sauce over french fries here, the same sauce also goes over our house Mexican nacho chips — thick-cut corn tortilla chips fried fresh every morning. If you want the traditional chip-and-cheese format instead of fries, order [Chips & Salsa](../../../../appetizers/chips-and-salsa/) or the Nacho Flight, or ask to swap the fries for chips at no extra charge. ## Mexican French Fries Recipe: Make It at Home Our full Mexican french fries recipe. 4 steps, about 30 minutes, serves 2. ### Step 1: Cut & Double-Fry the Fries Ingredients: 2 large russet potatoes · neutral oil for frying · fine sea salt Method: Peel (or don't) and cut potatoes into ¼-inch thick fries. Soak in cold water 10 minutes to remove surface starch. Pat completely dry. Heat oil to 325°F. First fry: 4 minutes — the fries will be pale and limp. Drain. Rest 5 minutes. Heat oil to 375°F. Second fry: 2–3 minutes, until deep golden and crisp. Drain. Salt immediately. Shortcut: Use a bag of good-quality frozen thick-cut fries baked per package directions. Won't be as crisp but saves 25 minutes. ### Step 2: Make the Nacho Cheese Sauce Ingredients: 1½ cups shredded Oaxaca · 1½ cups shredded Monterey Jack · 1 tbsp cornstarch · 1½ cups whole milk · 1 roasted poblano pepper (seeded + chopped fine) · ¼ tsp salt Method: Toss shredded cheeses with cornstarch in a bowl. Warm milk in a saucepan over low heat. When milk is steaming (not boiling), add the cheese a handful at a time, whisking constantly until fully melted and smooth. Stir in the poblano and salt. Remove from heat. Keep warm — it'll thicken as it sits. Pro tip: If it breaks, whisk in a splash of cold milk to re-emulsify. ### Step 3: Brown the Ground Beef (Optional — Loaded Version) Ingredients: ½ lb 80/20 ground beef · ¼ white onion (diced) · 1 garlic clove (minced) · ½ tsp cumin · ½ tsp chili powder · ¼ tsp smoked paprika · pinch salt · 2 tbsp tomato sauce Method: Sauté onion in a tablespoon of oil for 2 minutes. Add beef, break up, and brown 5–6 minutes. Drain fat. Add garlic, spices, tomato sauce. Simmer 2 more minutes until the liquid reduces. Done. ### Step 4: Assemble & Top Pile hot fries in a shallow bowl or on a serving board. Pour hot nacho cheese sauce generously over the top. If you're going loaded: spoon ground beef over the cheese, then pickled jalapeños, then a scatter of pico de gallo, then drizzles of Mexican crema, then crumbled cotija. Serve immediately. Eat with a fork. This is not finger food once loaded. ## More Nacho Cheese Recipes From Our Kitchen The same house Mexican nacho cheese sauce goes with more than just fries. These are the nacho-cheese applications we serve (and that guests ask us to bottle). ### Chicken Nacho Cheese Dip Recipe Makes: 4 cups · Prep: 10 min · Cook: 15 min · Calories: ~280 per ¾ cup Ingredients: 2 cups shredded cooked chicken (rotisserie works great) · 1 tbsp olive oil · 1 tsp [nacho seasoning blend](https://markdownlivepreview.com/#nacho-seasoning-h2) (recipe below) · 1 batch of the nacho cheese sauce above · ¼ cup Mexican crema (optional) Method: Warm the chicken in olive oil with the nacho seasoning for 3 minutes. Stir into the hot nacho cheese sauce. Add crema for extra richness. Serve in a warm dip bowl with chips, fries, or sliced raw veggies. Use it for: Game day. Parties. Loaded baked potatoes. Quick weeknight rice bowls. ### Nacho Taco Casserole Recipe (Baked) Makes: 6 servings · Prep: 15 min · Cook: 25 min Ingredients: 1 lb seasoned ground beef (Step 3 above) · 1 can refried beans · 1 batch nacho cheese sauce · 6 oz thick-cut tortilla chips · 1 cup shredded Oaxaca + Jack blend · toppings: pico, jalapeños, crema, cilantro Method: 1. Preheat oven to 400°F. 2. Layer in a 9×13 baking dish: half the chips on the bottom, then refried beans spread on top, then ground beef, then half the nacho cheese sauce. 3. Add second layer: remaining chips, remaining nacho cheese, the shredded cheese blend on top. 4. Bake 15 minutes until bubbling. 5. Pull out. Top with cold fresh pico, jalapeños, crema, and cilantro. Slice into squares and serve. This is the perfect taco nacho casserole for family dinners and potlucks — the oven-baked cousin of loaded nachos, built to hold its shape. ### Nacho Pot Recipe — Single-Serving Hot Cheese Dip Makes: 1 pot (6 oz) · Prep: 2 min · Cook: 3 min Ingredients: ¾ cup pre-made nacho cheese sauce · optional: 1 tbsp pico de gallo topping · optional: few pickled jalapeño slices Method: Warm the cheese sauce in a small saucepan (or microwave in 30-second bursts). Pour into a 6-oz ceramic ramekin or heatproof pot. Top with pico and jalapeños if using. Serve with a side of fries, chips, or both for dipping. This is the Nacho Pot format we sell at Taco Pros. One serving, one pot, hot cheese for one. ### Loaded Nacho Chip Board (Mexican Nacho Chips + Cheese) Makes: Board for 4 · Prep: 5 min · Cook: 10 min A cutting board, 8 oz thick-cut corn tortilla chips (our Mexican nacho chips), 2 cups nacho cheese sauce poured over the top, small bowls of pico, jalapeños, crema, and guacamole scattered around. Serve it family-style. The party setup. ## Nacho Seasoning Blend: Make Our House Mix Every Taco Pros protein gets a dose of our house nacho seasoning blend. It's also the key to making nacho seasoning for chicken that actually tastes like a Mexican restaurant. Here's the exact blend. ### Our House Nacho Seasoning Recipe (6 Ingredients) Makes: ½ cup (enough for ~20 servings) · Prep: 3 min - 2 tbsp ground cumin - 2 tbsp chili powder - 1 tbsp smoked paprika - 1 tbsp garlic powder - 1 tbsp onion powder - 1 tsp dried oregano - (optional: 1 tsp salt · ½ tsp cayenne for heat) Method: Combine in a jar. Shake. Store in a cool pantry up to 6 months. ### How to Use Nacho Seasoning for Chicken, Beef & Fries - Nacho seasoning for chicken: 1 tsp per lb of chicken. Rub on before grilling, sautéing, or roasting. Works with breasts, thighs, whole birds, and shredded rotisserie. - For ground beef: 1½ tsp per lb. Add after browning and draining fat. Simmer with a splash of tomato sauce. - For fries: ½ tsp dusted over hot, freshly fried fries. Adds a restaurant-style finish without drowning them. - For shrimp or fish: ½ tsp per lb. Light hand — seafood takes less. ## French Fries with Nacho Cheese: Calories & Nutrition Full nutrition for all four menu formats. ### Nutrition Table   Classic Fries Loaded Fries Nacho Pot Chicken Dip Calories 620 920 310 280 Protein 14 g 32 g 10 g 20 g Total Fat 34 g 52 g 22 g 16 g Saturated Fat 12 g 22 g 11 g 8 g Carbohydrates 62 g 72 g 8 g 6 g Fiber 5 g 8 g 0 g 0 g Sodium 720 mg 1,240 mg 480 mg 520 mg Contains: Dairy Gluten: Fries are cooked in a shared fryer — not celiac-safe. Nacho cheese, chicken dip, and nacho pot are naturally gluten-free.