Ancho Chile Loaded Fries Recipe
Hot chips loaded with all your favourite toppings including Spring Gully’s all NEW Ancho Chile Green Tomato Relish… say less! Dishes honestly don’t get much better than this.
- Spring Gully Ancho Chile Green Tomato Relish
- 1kg frozen straight-cut chips
- 2 red onions, diced
- 4 slices short cut bacon, diced*
- 4 cheese slices
- 1 tomato, diced
- Handful of sliced jalapenos
- 1 spring onion, finely chopped
- 1 lime, juiced
- 1/4 cup coriander leaves
- 3 tbsp sour cream
*For vegetarian alternative replace short cut bacon with 150g of mushroom
Preheat oven to 220°C. Line a large baking tray with baking paper. Spread chips over tray and bake for 25 mins or until golden and crispy. Ensure you follow packet instructions.
Meanwhile, heat a large non-stick frying pan over high heat. Cook onion and bacon, stirring occasionally, for 10 mins or until golden. Add a tablespoon of Ancho Chile Green Tomato Relish to the pan and cook on a lower heat, stirring for 1 min.
Once chips are done take out of oven and top with the onion and bacon mixture. Lay cheese slices over the chips and onion mixture and place tray back in oven for 5 minutes or until cheese is melted.
Combine the tomato, jalapenos, spring onion, lime juice and coriander in a bowl. Sprinkle over chips. Add sour cream and a generous amount of Spring Gully Ancho Chile Green Tomato Relish on top to serve. Enjoy!