How I make my Quick & Easy Carne Asada Nacho Fries, this will be your go-to Recipe

Ingredients

• 1 lb Beef Steak (cut into bite‑size pieces)
• 2 tbsp Orange Juice (freshly squeezed from half an orange)
• 2 tbsp Olive Oil (extra virgin recommended)
• 2 Garlic Clove (minced)
• 1 tsp Garlic Powder
• 1.5 tsp Onion Powder
• 1 tsp Black Pepper (freshly ground)
• 2 tbsp Chef Marito Seasoning (optional Mexican‑style blend)
• 2 tbsp Unsalted Butter (cut into cubes)
• 0.25 cup Green Chili (finely chopped, seeds removed)
• 2 tbsp All-Purpose Flour
• 0.5 cup Whole Milk
• 1 can Evaporated Milk (12 oz can, full‑fat)
• 0.5 tsp Salt (or to taste)
• 1 cup Pepper Jack Cheese (shredded)
• 1 cup Queso Blanco (shredded Mexican white cheese)
• 1 cup White Cheddar Cheese (shredded)
• 1 lb Frozen French Fries (thick‑cut preferred)
• 2 qt Vegetable Oil (for deep‑frying, heat to 375°F)
• 2 tbsp Guacamole (optional topping)
• 2 tbsp Pico de Gallo (optional topping)

Instructions

1. Marinate the Beef

   In a mixing bowl combine the beef pieces, orange juice, olive oil, minced garlic, garlic powder, onion powder, black pepper, and Chef Marito seasoning. Toss until evenly coated.

   Time: PT10M

2. Let the Beef Rest

   Cover the bowl with plastic wrap and let the meat marinate for about 5 minutes while you prepare the cheese sauce.

   Time: PT5M

3. Prepare the Cheese Sauce

   Melt butter in a saucepan over medium heat. Add the chopped green chili and sauté for 30 seconds. Sprinkle flour over the butter and stir to form a roux, cooking for another 30 seconds. Slowly whisk in the milk, followed by the evaporated milk, stirring constantly. Add onion powder, garlic powder, and salt; continue whisking until the sauce thickens, about 4‑5 minutes. Reduce heat to low and stir in the shredded pepper jack, queso blanco, and white cheddar until fully melted.

   Time: PT12M

   Temperature: medium heat

4. Cook the Marinated Beef

   Heat a skillet over high heat. Add the marinated beef in a single layer; cook without stirring for 3 minutes, then flip and cook another 2 minutes until browned and cooked through. Transfer the meat to a piece of foil to keep warm.

   Time: PT5M

   Temperature: high heat

5. Fry the Frozen Fries

   Heat vegetable oil in a deep‑frying pot to 375°F. Carefully add the frozen fries in batches, frying until golden and crisp, about 6‑7 minutes. Remove with tongs and drain on paper towels.

   Time: PT7M

   Temperature: 375°F

6. Assemble the Kada Nacho Fries

   Spread the hot fries on a serving plate. Drizzle a generous amount of the cheese sauce over the fries, then top with the cooked beef. Add optional guacamole and pico de gallo, and sprinkle any extra shredded cheese if desired.

   Time: PT2M

7. Enjoy

   Serve the Kada Nacho Fries hot, sharing with friends or enjoying as a hearty snack.

   Time: PT0M

Nutrition Facts

Calories

620

Protein

25 g

Carbohydrates

55 g

Fat

30 g

Fiber

4 g

Ingredient Substitutions

• Instead of Beef Steak: ground beef, chicken breast, pork tenderloin
• Instead of Orange Juice: lime juice, lemon juice
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Garlic Clove: garlic powder
• Instead of Garlic Powder: fresh garlic
• Instead of Onion Powder: fresh onion
• Instead of Black Pepper: white pepper
• Instead of Chef Marito Seasoning: taco seasoning, cajun seasoning
• Instead of Unsalted Butter: margarine
• Instead of Green Chili: jalapeño, serrano pepper
• Instead of All-Purpose Flour: gluten‑free flour blend
• Instead of Whole Milk: 2% milk, almond milk (will change flavor)
• Instead of Evaporated Milk: heavy cream diluted 1:1 with water
• Instead of Salt: sea salt
• Instead of Pepper Jack Cheese: monterey jack, cheddar
• Instead of Queso Blanco: feta, cotija
• Instead of White Cheddar Cheese: sharp cheddar
• Instead of Frozen French Fries: sweet potato fries
• Instead of Vegetable Oil: canola oil, peanut oil
• Instead of Guacamole: sliced avocado
• Instead of Pico de Gallo: fresh salsa

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Measuring Spoons
• Saucepan
• Whisk
• Skillet
• Deep Frying Pot
• Tongs
• Aluminum Foil
• Grater
• Spatula
• Serving Plate

Critical Steps — Do Not Skip

• Marinating the beef with citrus and spices
• Creating a smooth roux and thickening the cheese sauce without lumps
• Cooking the beef quickly over high heat to retain juiciness
• Frying the fries to a golden crisp at the correct oil temperature
• Assembling while everything is hot to ensure cheese stays melted

Chef Tips from the Video

• Use a microplane to grate the cheeses for faster melting.
• Add a pinch of smoked paprika to the cheese sauce for an extra depth of flavor.
• If you like extra heat, stir in a diced jalapeño with the green chili.

Troubleshooting

Storage

Refrigerator: Store leftover cheese sauce, beef, and fries in separate airtight containers for up to 2 days.

Freezer: Cooked beef can be frozen for up to 1 month; fries can be frozen raw as purchased.

Room temperature: Do not leave assembled fries at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the beef the night before and refrigerate; it will develop deeper flavor.
• Prepare the cheese sauce up to 2 hours ahead and keep warm on low heat; re‑whisk before serving.
• For a healthier version, bake the fries at 425°F instead of deep‑frying.

Frequently Asked Questions