Nacho Fries - The College of Celiac

The Nacho Fries Recipe:

1 - Bag of Ore Ida Fries or tater tots, stick with Ore Ida, they're gluten free
1 - Bag Cheese Blend of your choice, looking for a more classic nacho cheese texture? Use velveeta!
1 (or more) - Meat(s) of your choice, unless you don't like meat, then skip. As for meat choices, I highly recommend your favorite prepackaged deli meat, or bacon, or often times both.

Toppings:
My recommendations for toppings are generally tomato and avocado, for these I use about a half of each. Of course you are not limited to these. Use common nacho toppings or subsititutes, customize to your taste, here is a short list of some common toppings I would use.

1/2 - Tomato, diced; salsa is another option if you have some
1/2 - Avocado, diced; much like with salsa guacamole works well here
Sour Cream - A few dollops to taste
Onion - Add to taste I would not recommend just onion, combine it with the tomato with about 2 to 3 times the amount of tomato.
Cilantro - chopped, to taste
Jalapeno - Sliced to taste
Egg - Done however you want, add on top of your dish!
Any other topping suggestions? Let me know! The possibilities are endless.

Directions:

Traditionally I would follow the instructions on your fries, however in the toaster oven I have found the proper timing I believe. First set the toaster oven (or oven) to preheat to 425 degrees, and set it for 21-23 minutes (usually 23 yields moderately crispy fries). Net place your fries into a single layer in a pan, pro tip, wrapping in foil helps prevent cross contamination, as well preventing you from having to wash dishes. Once the preheat is done pop those fries into the oven. When the fries have about 8-10 minutes remaining you may want to start preparing your toppings. Prepare your cheese and meats, begin chopping tomatoes, avocados, etc. Once the fries are fully finished cooking, sprinkle on the cheese, and shred up and add the meats. Start the oven back up and leave the fries in for 2 to 3 minutes additional time. If you are using velveeta you can pour the cheese on during this step, or wait for the meat to warm up then add the cheese. Once your cheese is sufficiently melted, and your meats of choice warmed, add the rest of your toppings however you please. Next decide if you want to use a plate or not, lets face it these are a form of nachos, you can eat them off the foil, it saves trouble later.

I hope this recipe was helpful, though honestly it is up to personal preference how far people will go with it. It is easy to make, easy to eat, and a generally cheap dish, it is definitely a staple of my college cooking. Thank you all for reading, stay tuned for more college based gluten free dishes like this one, and as always,

Enjoy!
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