These BBQ Loaded Chicken Taco Fries are beyond anything your fingers have ever held to your mouth. It’s all of your favorite taco flavors coming together in one dish, including succulent shredded chicken, homemade potato wedges, cheese, corn, onion, tomatoes, jalapeños, avocado, and completely smothered in BBQ sauce (with a pinch of spice) and “lime crema”.
Rain is upon us today in NYC and I’m actually loving it. There’s something about rain when you’re indoors and able to relax.
Although it’s been a pretty busy weekend for me—studying, an exam at school, work, and more work…..I’m pretty content with how my weekend went. But of course, it’s Monday again and the start of another work week for many of us!
On a lighter note, I’ve been so excited to having tried out a few amazing recipes and flavors that have taken a new direction in and of themselves, and I can’t wait to share them with you soon!
Also, I must say that I can’t wait until we get nicer weather. I know that April is all about April showers, however, it seems like the cold weather doesn’t want to make it’s final curtain call. Haha.
So, I do hope that these showers will bring May flowers! The cold just keeps sticking around! I guess we won’t have a Spring season this year. Oh well.
But I won’t allow this stint to make my days gloomy. Matter of fact, I’ve been enjoying these delicious Cranberry Orange Crumble Muffins which have done the trick in making the sun come out more (at least in my head anyway!). Haha.
But can you imagine eating these loaded fries? Oh my gosh—they are so amazing! In this recipe, I chose to make homemade potato wedges (**Recipe in notes below**) using a few russet potatoes before topping them with all the remaining amazing ingredients.
Once you’ve made the potato wedges and baked the chicken, everything else is a breeze!
Did I ever mention that most of my spices and seasonings are from McCormick? Yup! I thoroughly enjoy their brand’s quality of seasoning and it enhances the taste of your food, indeed.
Then, to top things off, I simply heated the BBQ sauce (Stubb’s BBQ sauce is my absolute fave!) and added a tsp of sriracha and a few pinches of red pepper flakes until they came to a slight boil.
In addition, I made a Lime Crema sauce, which consisted of sour cream, lime juice, a pinch of cayenne pepper, and dried parsley. Wallah!
Just top your taco fries with these two sauces once you’re complete and you have yourself a dynamite meal! YUM! I definitely need to make this dish AGAIN. My husband and I actually ate ours right out of the baking pan and it was ALL GONE! Haha.
To start, you simply make your homemade potato wedges or you can also use a pre-packaged version and cook based on packaging instructions, if desired.
Once done, place the fries on a large baking sheet lined with parchment paper and add shredded cheese and shredded chicken breast atop.
Bake in the oven on 350 degrees Fahrenheit for about 10 minutes, until cheese has melted. Next, remove from oven and top baked wedges and chicken with remaining ingredients, including the BBQ sauce and Lime Crema sauce and serve!
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BBQ Loaded Chicken Taco Fries
These BBQ Loaded Chicken Taco Fries are beyond anything your fingers have ever held to your mouth. It's all of your favorite taco flavors coming together in one dish, including succulent shredded chicken, homemade potato wedges, cheese, corn, onion, tomatoes, jalapeños, avocado, and completely smothered in BBQ sauce (with a pinch of spice) and "lime crema".
- 3 cups potato wedges, homemade or frozen (See Notes!)
- 2 cups shredded cooked chicken breasts
- 1/4 red onion, diced
- 1/2 cup frozen corn, cooked slightly
- 1 jalapeño, diced
- 2 roma tomatoes, diced
- 1 avocado, diced
- 2 cups shredded cheese (I used Monetary Jack + Mild Cheddar)
- 1/3 cup sour cream (See Notes!)
- 1 tsp dried parsley
- 2 Tbsps lime juice
- 1/3 cup BBQ sauce (Store-bought or Homemade; See Notes!)
- 1 Tbsp sriracha sauce
- pinch of red pepper flakes
To start, you simply make your homemade potato wedges or you can also use a pre-packaged version and cook based on packaging instructions.
Once done, place the fries on a large baking sheet lined with parchment paper and add shredded cheese and shredded chicken breast atop. Bake in the oven on 400 degrees Fahrenheit for about 15-20 minutes, until cheese has melted.
In the meantime, add the BBQ sauce, sriracha, and pinch of red pepper flakes to a small pot on medium-high heat, whisking ingredients together until it comes to a boil. Once bubbly, remove from heat and set aside. Now, make your Lime Crema sauce by mixing the sour cream, dried parsley, and lime juice together in a small bowl until well combined. To make the sauce more creamy, add additional lime juice (1 Tbsp at a time) until desired consistency is reached.
Next, remove fries from the oven and top baked wedges and chicken with remaining ingredients (onions, tomatoes, jalapeño, avocado, and extra shredded cheese, along with the BBQ sauce and Lime Crema sauce and serve!
Tips | Notes:
HOMEMADE POTATO WEDGES:
- 4-5 medium russet potatoes, sliced in wedges
- 1 Tbsp extra virgin olive oil
- 1 Tbsp paprika
- 1 Tbsp dried parsley
- 1 tsp garlic powder
- 1/2 tsp black pepper
- sea salt for taste
- pinch of cayenne pepper
Preheat oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper.
Place sliced potato wedges in a bowl adding the extra virgin olive oil, paprika, garlic powder, dried parsley, black pepper, and cayenne pepper. Stir everything together until well coated. Next, spread potatoes out onto the prepared baking pan, so they are not touching.
Bake potatoes for 30-40 minutes, flipping halfway through.
Once golden brown and crisp, remove potatoes from the oven and add sea salt.
BBQ SAUCE: If you choose to use a store-bought version, my favorite brand is Stubb’s BBQ Sauce.
HOMEMADE BBQ SAUCE: 15 oz. can of tomato sauce, 3/4 cups water, 1/4 cup balsamic vinegar, 2 Tbsps sriracha sauce, 2 tsps ground mustard, 1/3 cup agave syrup, 2 Tbsps pure maple syrup, 1 tsp sea salt, 1 tsp onion powder, 1 Tbsp red pepper flakes, and 1 tsp smoked paprika. **Whip together: Place all ingredients in a medium saucepan on medium-high heat and whisk together until it begins to boil. Reduce heat to low-medium and let everything simmer for about 15 minutes or so, stirring occasionally. Once thickened enough to desired consistency, remove from heat and let cool. Set aside until ready to use or store remainder in an airtight container and refrigerate for up to 2 weeks.**
SOUR CREAM: You can always use low-fat sour cream or greek yogurt for a healthier option.
STORAGE: Place any leftover ribs in a tightly sealed container in the refrigerator for up to 3-4 days.
BBQ Loaded Chicken Taco Fries.