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I think you’ve heard me mention my love for Mexican food, and how I live in San Diego and how the two are synonymous with each other. For real! If you ever come visit San Diego, check out any delicious Mexican food stand, or restaurant and bask in the glory of the amazing fare you are about to indulge in. One of the best things on the menus around here are Carne Asada Fries, golden crispy delicious fries, smothered and covered in Mexican anything and everything under the sun. It’s seriously sinful. In fact, for me, it’s just a bit TOO sinful, so I took it upon myself to create a much healthier version of this San Diego delicacy – Pollo Asada Sweet Potato Fries!
Ever since my surgery, I haven’t really been able to eat everything I want to… it’s a blessing and curse, but I have learned to just work around it and make healthier things, or favorites in healthier ways. That is not to say that I don’t decide to indulge here or there – I wouldn’t have much of a foodie blog if I didn’t, am I right? But like I said, reaching for healthier options, healthier ways to prepare things and just making better informed food decisions have all seemed to be insanely helpful!
So deciding to make one of my favorite things, something I could enjoy with less guilt, and less worry about trigger foods, one of the first things I decided to do was swap out my regular fries, for a much healthier sweet potato version.
Now, I like to make a lot of things from scratch around here, but cutting and making my own fries are not one of them. I leave that to the professionals! I opted to use the Alexia Sweet Potato Fries with Sea Salt (and for those who like a kick, they also have a spicy version! You can go ALL spicy, or half and half too!) Alexia just makes really delicious, high quality fries with all natural ingredients so to me, it was an obvious choice. Plus sweet potatoes have like an INSANE amount of vitamin A and beta carotene.
You can find the Alexia brand in the freezer section of your local Walmart, near the regular fries.
The next step was to take out the traditional red meat and replace it with chicken. Red meat and I only get along in small doses, and most times than not, you will find me reaching for chicken over beef. You can also just opt out of meat in general, or use another type – these are totally 100% customizable, which is what makes them so great! You can buy your pollo asada pre-marinated, or marinate it yourself – we’ve got a great market here that makes it perfectly, so no need to mess with perfection for me.
I opted to replace refried beans with heart healthier black beans, made some quick homemade guacamole, and used Greek yogurt instead sour cream. Lots of fiber and protein is something I have to make sure I have. I left the cheese the same, because cheese.
I mean, how delicious does that sound? It makes a fantastic dinner for Cinco de Mayo, great game day food, or even just a delicious meal! I won’t judge – eat it for a snack!
- 1 bag of Alexia Sweet Potato Fries with Sea Salt, Or Chipotle Spicy Fries (or ½ and ½) baked
- 1 lb Pollo Asada, grilled and chopped
- 1 can black beans, drained
- 1 avocado
- ½ lime, juiced
- 1 bunch of cilantro, chopped - some reserved for garnish
- ½ white onion, chopped
- 1 clove of garlic, minced
- ½ cup cheddar cheese
- ¼ cup Greek Yogurt
- Salsa or Hot Sauce, optional
- Start by baking your fries according to package directions.
- Arrange fries in a large cast iron skillet or oven safe pan, and top with cheese, beans and chopped grilled chicken.
- Heat in the oven til cheese is melted.
- While in the oven, in a medium bowl, add avocado, lime, onion, garlic and cilanto and mash with a fork. Add salt and pepper to taste.
- Remove fries from oven and top with guacamole and Greek yogurt.
- Garnish with additional cilantro and hot sauce.
While your fries are finishing off in the oven, check out this super simple spicy dip for the Alexia Onion Rings – I like the Alexia brand best out of all the freezer onion rings because they are made with WHOLE ONIONS and not just breading with bits of onions. Thankyouverymuch.
In a small bowl combine;
- 1/4 cup of sour cream
- 1/4 cup mayonnaise
- 1/4 cup Greek Yogurt
- 1 chipotle pepper in adobo sauce, chopped
- Squeeze of lime
- A pinch of chopped cilantro.
Stir, and chill. Serve with baked Onion Rings.
DELISH! It’s all delish! I sort of feel bad saying this is a healthier option, because I actually prefer it over the traditional kind! The hint of lime screams spring, the sweetness from the fries is perfect and not over powering, and balances the spiciness from the chicken and hot sauce. Plus it adds an upscale element to a normally “street style” dish.
It’s amazing. It really is. And it’s 100% gallbladder approved over here! So hooray!