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Cheesy Fries with Fresh Avocado, Coriander, and Chilli Salsa Recipe

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4 from 7 reviews

  • Author: Chef
  • Total Time: 1 hour 5 minutes
  • Yield: 2 servings

Description

This recipe for Cheesy Fries with Fresh Avocado, Coriander and Chilli Salsa combines crispy roasted potato wedges topped with shredded BBQ chicken, melted mature cheddar cheese, and a fresh, zingy avocado and chilli salsa. Finished with a dollop of soured cream and vibrant coriander, this dish is a perfect blend of smoky, spicy, and creamy flavors for a satisfying meal or indulgent snack.

Ingredients

For the Fries and Chicken

  • 450g Potatoes
  • 2 tsp Oil (for roasting potatoes and drizzling on chicken)
  • Salt and Pepper, to season
  • 2 British Chicken Breasts
  • 1 tsp Smoked Paprika (divided between chicken and sauce)

For the BBQ Sauce

  • 25ml Soy Sauce
  • 7.5ml Worcestershire Sauce
  • 32ml Sweet Chilli Sauce
  • 1 tbsp Tomato Ketchup
  • 1 tsp Sugar
  • Black Pepper, to taste

For the Salsa

  • 1 Bell Pepper
  • ½ Green Chilli
  • 1 Avocado
  • 1 Spring Onion
  • 1 Lime (zested and juiced)
  • 1 small bunch Coriander (divided)
  • 1 tsp Oil (for salsa dressing)
  • Salt and Pepper, to season salsa

For Serving

  • 30g Mature Cheddar Cheese, grated
  • 75g Soured Cream
  • Extra Lime Wedges (optional)

Instructions

  1. Prepare and roast the potato wedges: Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges, leaving the skins on for extra texture. Spread them out in a single layer on a large baking tray, drizzle with olive oil, and season with salt and pepper. Toss well to coat evenly. Roast on the top shelf of the oven for 25-30 minutes, turning halfway through, until the wedges are golden and crispy. Use two trays if necessary to avoid overcrowding.
  2. Season and bake the chicken breasts: Place the chicken breasts on a separate baking tray. Drizzle with oil and rub with half of the smoked paprika, salt, and pepper to coat well. Wash your hands thoroughly after handling raw meat. Bake the chicken on the middle oven shelf for 20-25 minutes until fully cooked through with no pink inside.
  3. Make the homemade BBQ sauce: While the chicken and potatoes are cooking, combine the ketchup, soy sauce, Worcestershire sauce, sweet chilli sauce, remaining smoked paprika, and sugar in a large saucepan. Warm gently until the sugar dissolves, stirring occasionally. Increase to medium heat and let the sauce bubble for 1-2 minutes until slightly thickened. Season with black pepper then remove from heat and set aside.
  4. Prepare the fresh salsa: Halve the bell pepper, discard core and seeds, then chop into 1cm pieces. Roughly chop the coriander, including stalks. Thinly slice the spring onion. Zest the lime and cut into wedges. Halve the green chilli, remove seeds, and finely chop. Cut the avocado in half around the stone, twist to separate, remove the stone, scoop out the flesh, and chop into 1cm pieces. Grate the mature cheddar cheese.
  5. Mix the salsa and combine chicken with BBQ sauce: In a bowl, combine the chopped bell pepper, green chilli, lime zest, spring onion, avocado, and half the coriander. Add a squeeze of lime juice, a drizzle of oil, and season with salt and pepper. Stir gently to combine without mashing the avocado. Shred the cooked chicken breasts using two forks, then add to the BBQ sauce in the pan and stir well to coat all pieces evenly.
  6. Assemble and grill loaded fries: Transfer the roasted potato wedges to an ovenproof dish. Switch your oven to the grill setting on high. Spoon the shredded BBQ chicken over the fries, then evenly sprinkle the grated mature cheddar cheese on top. Place the dish under the grill for 2-3 minutes until the cheese melts and turns golden and bubbly.
  7. Finish and serve: Remove the cheesy loaded fries from the grill. Scatter the fresh chilli pepper salsa and the remaining coriander over the top. Dollop soured cream onto each serving and add any spare lime wedges on the side for squeezing. Serve immediately and enjoy the blend of crispy, cheesy, smoky, and fresh flavors.

Notes

  • For extra crispiness, do not overcrowd the potato wedges when roasting; use two trays if needed.
  • Make sure chicken is fully cooked by checking there is no pink in the thickest part before shredding.
  • The salsa is best tossed gently to keep the avocado pieces intact and fresh.
  • You can adjust the heat level by varying the amount of green chilli used or omit it for a milder salsa.
  • If you want a vegetarian version, omit the chicken and add extra cheese or beans for protein.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: British

Find it online: https://saracooking.com/cheesy-fries-with-fresh-avocado-coriander-and-chilli-salsa-recipe/