Chipotle Mayo with Loaded Fries
Ingredients
Chipotle Mayo
- ½ cup high-quality mayo
- 1 Tbsp roasted garlic oven-roasted, smashed smooth
- 2 Tbsp chipotle peppers in adobo + 1 tsp adobo sauce
- 1 Tbsp real maple syrup
- 2 tsp Dijon mustard
- 1 tsp fresh lime juice
- ½ tsp cumin
- Pinch of smoked paprika
- Tiny pinch of cinnamon
- Salt to taste
Loaded Fries
- 1 ½ –2 lbs potato wedges or frozen fries
- 2 cups shredded cheddar/Monterey Jack blend
- 5 slices bacon crumbled
- 1 fresh jalapeño diced sliced
- 2 tbsp green onions sliced
- Chipotle Mayo from recipe above, in squeeze bottle
- Mexican crema in squeeze bottle
- 1/2 Yellow Onion diced
Instructions
Chipotle Mayo
- Roast garlic: Cut the top off a head of garlic, drizzle with olive oil, wrap in foil, and bake at 400°F for 35–40 minutes until soft and golden.
- Mash the base: Squeeze roasted garlic into a bowl. Add chipotle peppers + a spoon of adobo sauce, mash together.
- Add flavor punch: Mix in Dijon mustard, maple syrup, lime juice, cumin, smoked paprika, cinnamon, and salt.
- Mayo last: Stir in the mayo and blend with a hand blender until silky smooth. (Tip: adding mayo last keeps the texture creamy and stable).
- Taste + adjust: More lime for brightness, more maple for sweetness.
- Chill: Cover and refrigerate at least 30 minutes before using.
Loaded Fries
- Prep the potatoes: Soak cut wedges in water for 20 minutes to pull out starch. Drain and pat dry with paper towels.
- Cook the fries: Bake or fry until golden brown and crispy.
- Add cheese: Spread fries in a cast iron skillet or sheet pan. Top with shredded cheese.
- Load the toppings: Add bacon, jalapeños, green onions, and any extras (pico, cilantro).
- Double drizzle: Finish with Chipotle Mayo and crema in clean zig-zag lines using squeeze bottles. Put in oven at 350 for 10 minutes.
- Serve hot: Grab a fork, dig in, and enjoy.