Low FODMAP Loaded Mexican Fries
Serves 4
Low FODMAP Mexican Loaded Fries are a delicious twist on a classic comfort food favorite. Packed with 30g of protein per serve these cheesy fries are perfect for a satisfying meal. Serve with shredded lettuce or cabbage and a few cherry tomatoes for a complete healthy meal.
Author: Bianca Berton-Scarlet, Monash FODMAP trained Dietitian
Prep time: 10 minutes Cook time: 40 -50 mintues
Ingredients
For the Fries:
- 4-5 medium-large Potatoes
- Olive oil
- Salt and pepper
Topping:
- 2 Tbsp Olive oil
- 4 Tbsp The Friendly Food Co. Na’Cho Problem Spice Mix
- 450g Beef mince (use vegetarian mince for a plant-based option)
- ½ cup chopped tomatoes
- 1 cup grated cheese
To serve:
- 160g Sour cream (use mayonnaise for a dairy free option)
- 1x Jalapeno, finely sliced (optional)
- ½ cup Coriander, chopped
Method
- Pre-heat the oven to 180°C
- Cut the potatoes into chips, spread evenly on a baking tray, drizzle with oil and season generously with salt and pepper. Bake for 30 – 40 minutes until golden and tender.
- Whilst your chips are cooking, prepare your mince. Heat olive oil in a pan over high heat. Add the Na’cho Problem seasoning and cook for 1 minute or until fragrant. Add the mince, breaking it up in the pan, cook for 5 minutes. Add the chopped tomatoes and simmer for another 5 minutes.
- Once the chips are cooked, spread the mince over the top of the fries, sprinkle evenly with cheese. Grill for 5 minutes until the cheese is melted.
- Serve your loaded fries with a dollop of sour cream, chopped jalapenos if using and coriander.
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