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Few things hit the spot like crunchy, spiced fries dunked in silky hot cheese. Bringing Taco Bell’s famous fries to your own kitchen isn’t hard, and you’ll want to snack on them whenever you’re craving that combo of crisp potatoes with melty cheese sauce.
I’ve tweaked loads of versions, but this one nails the flavor my family loves better than any drive-thru. The magic’s all about getting your spice mix down to a science.
Must-Have Tools
- Ore-Ida Extra Crispy Frozen Fast Food Fries: These firm fries don’t get soggy under seasoning. Hunt for “fast food” or “extra crunchy” on the package.
- Paprika: Bright, fresh paprika ramps up flavor and color. If it’s aromatic, you’re good.
- American Cheese: Go for good-quality cheese slices from the deli for the smoothest melt—not the plastic-wrapped singles.
- Jalapeño Liquid: For that classic cheesy kick, use the tangy brine from pickled jalapeños.
Making Awesome Nacho Fries
- Start With Setup:
- Get your fryer or a sturdy pot ready. Pour in enough oil (about three inches deep). Pop on a thermometer for temp checks. Lay paper towels on a sheet pan, and add a rack on top to keep things crisp.
- Stir Up That Signature Spice:
- Mix your spices in a bowl, squishing out any lumps in chili powder or paprika. You want an even color—no random red spots. Toss leftovers in a jar so it’s ready for next time.
- Cook Up the Fries:
- Get your oil to 350°F. Fry the potatoes in smaller batches. Move them around with tongs or a slotted spoon, so they fry evenly. When they’re golden and the sizzling settles down, they’re just right.
- Melt Up the Cheese Sauce:
- Rip cheese slices in little bits for fast melting. Stir together with milk and jalapeño juice in a bowl for the microwave. Zap for 30 seconds at a time, mixing after each go, till it’s super smooth.
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My kids have a blast shaking on the spice mix, but trust me—unless you want orange fingers for days, get some gloves before you start tossing.
Fun Serving Ideas
Warm up a plate, toss on the spicy fries, and set out ramekins of cheese for dipping. If you like, top it all with some fresh lime, sliced chilies, and chopped cilantro for a fresh twist.
Change It Up
Level these fries up by tossing on cooked taco meat, fresh salsa, or creamy guac. Like it hot? Double the cayenne in your blend or shake in some chipotle powder.
Storing & Reheating
Leftover spice mix? Stash it airtight for 3 months. Cheese sauce sticks around for 5 days in the fridge; just microwave gently with a splash of milk. Fries are always best fresh but can get crispy again with a few minutes in a 400°F oven.
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After so many batches, I’ve learned that timing matters most. If you pull those fries out just as the cheese gets gooey, people go wild for that hot and crunchy bite every single time.
Frequently Asked Questions
- → Can I use an air fryer to cook the fries instead of frying them in oil?
- Definitely! Toss those fries in your air fryer following the package. Once they’re crispy, season them up.
- → Will the cheese dip turn lumpy if it sits?
- It’ll stay smooth around half an hour. If it thickens, heat it in short bursts to get it melty again.
- → Is it alright to prep the seasoning mix before?
- Sure thing. You can keep the spice mix sealed tight for a few months, it won’t go bad.
- → What if I don’t have American cheese?
- American melts the best, but cheddar and Monterey Jack also work if you add extra milk for smoothness.
- → Do I have to use cayenne?
- Nope, leave it out if you aren’t into spicy fries. Totally your call.