If we were in Canada, you would call this dish ‘poutine’, but in good old South Africa, we just call it ‘flippen amazing’! French fries are loaded and layered with browned chicken mince, black beans, and a kick of chilli, which is then cooked in a tomato sauce. On top comes a homemade cheese sauce for extra decadence. Forget the cutlery for this one, Chef!
Loaded Fries & Chicken Mince
Loaded Fries & Chicken Mince
with spring onion & chilli
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Black Beans
- Cake Flour
- Chicken
- Free-Range Chicken Mince
- Fresh Chilli
- Fresh Chillies
- Grated Mozzarella & Cheddar Cheese
- Low Fat UHT Milk
- NOMU Mexican Spice Blend
- Potato
- Spring Onion
- Spring Onions
- Tomato Paste
From your kitchen:
- Oil (cooking, olive & coconut)
- Salt & Pepper
- Water
- Butter
FRENCH FRIES. CHIPS. POMMES FRITES.
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, season, and toss until coated. Spread out in a single layer and roast in the hot oven until crispy, 30-35 minutes. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time.
MEXICAN MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the tomato paste, the spring onion whites, the NOMU rub, and the sliced chilli (to taste). Fry until fragrant, 1-2 minutes. Add the drained beans and 50ml of water, and simmer until slightly thickened, 3-4 minutes.
CHEESY SAUCE
Place a small pot over medium heat with 10g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season and remove from the heat.
LOAD IT UP
Plate up the potato chips and top with the fried mince. Cover in the cheesy sauce. Garnish with the spring onion greens and any remaining chilli. Enjoy, Chef!
Potato - 200g
Free-range Chicken Mince - 150g
Tomato Paste - 10ml
Spring Onion - 1
NOMU Mexican Spice Blend - 10ml
Fresh Chilli - 1
Black Beans - 60g
Cake Flour - 10ml
Low Fat UHT Milk - 100ml
Grated Mozzarella & Cheddar Cheese - 30g
FRENCH FRIES. CHIPS. POMMES FRITES.
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, season, and toss until coated. Spread out in a single layer and roast in the hot oven until crispy, 30-35 minutes. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time.
MEXICAN MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the tomato paste, the spring onion whites, the NOMU rub, and the sliced chilli (to taste). Fry until fragrant, 1-2 minutes. Add the drained beans and 100ml of water, and simmer until slightly thickened, 3-4 minutes.
CHEESY SAUCE
Place a small pot over medium heat with 20g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season and remove from the heat.
LOAD IT UP
Plate up the potato chips and top with the fried mince. Cover in the cheesy sauce. Garnish with the spring onion greens and any remaining chilli. Enjoy, Chef!
Potato - 400g
Free-range Chicken Mince - 300g
Tomato Paste - 20ml
Spring Onion - 1
NOMU Mexican Spice Blend - 20ml
Fresh Chilli - 1
Black Beans - 120g
Cake Flour - 20ml
Low Fat UHT Milk - 200ml
Grated Mozzarella & Cheddar Cheese - 60g
FRENCH FRIES. CHIPS. POMMES FRITES.
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, season, and toss until coated. Spread out in a single layer and roast in the hot oven until crispy, 35-40 minutes. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time.
MEXICAN MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the tomato paste, the spring onion whites, the NOMU rub, and the sliced chilli (to taste). Fry until fragrant, 1-2 minutes. Add the drained beans and 150ml of water, and simmer until slightly thickened, 4-5 minutes.
CHEESY SAUCE
Place a small pot over medium heat with 30g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season and remove from the heat.
LOAD IT UP
Plate up the potato chips and top with the fried mince. Cover in the cheesy sauce. Garnish with the spring onion greens and any remaining chilli. Enjoy, Chef!
Potato - 600g
Free-range Chicken Mince - 450g
Tomato Paste - 30ml
Spring Onions - 2
NOMU Mexican Spice Blend - 30ml
Fresh Chillies - 2
Black Beans - 180g
Cake Flour - 30ml
Low Fat UHT Milk - 300ml
Grated Mozzarella & Cheddar Cheese - 90g
FRENCH FRIES. CHIPS. POMMES FRITES.
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, season, and toss until coated. Spread out in a single layer and roast in the hot oven until crispy, 35-40 minutes. At the halfway mark, gently shift the chips and drain any excess oil. Return to the oven for the remaining roasting time.
MEXICAN MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the tomato paste, the spring onion whites, the NOMU rub, and the sliced chilli (to taste). Fry until fragrant, 1-2 minutes. Add the drained beans and 200ml of water, and simmer until slightly thickened, 4-5 minutes.
CHEESY SAUCE
Place a small pot over medium heat with 40g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season and remove from the heat.
LOAD IT UP
Plate up the potato chips and top with the fried mince. Cover in the cheesy sauce. Garnish with the spring onion greens and any remaining chilli. Enjoy, Chef!
Potato - 800g
Free-range Chicken Mince - 600g
Tomato Paste - 40ml
Spring Onions - 2
NOMU Mexican Spice Blend - 40ml
Fresh Chillies - 2
Black Beans - 240g
Cake Flour - 40ml
Low Fat UHT Milk - 400ml
Grated Mozzarella & Cheddar Cheese - 120g
Woolies Products in this dish
