Serves 4

- 2kg Ardo Sweet Potato Fries
- 250g Ardo Salsa Mexicana
- 250g grated orange cheddar
- 1 bag nachos with cheese or salted
- 1 lime to garnish
- 1 branch of coriander to garnish
- Some pickled Jalapeño slices


Gluten, Milk


  1. Preheat the oven at 180°C.
  2. Spread the frozen Ardo sweet potato fries on evenly spread on a baking tray.
  3. Place in a preheated oven for about 15-20 minutes until the fries get crispy. (Also possible to deep fry the fries)
  4. Mix the grated cheddar with the salsa Mexicana.
  5. Place in a ovenable bowl a baking paper and make a layer of 1st crispy sweet potato fries, sprinkle with cheddar-herb mixture and nachos. Repeat into 3 layers.
  6. Put the ovenable bowl back in the oven for about 5-8 minutes on 180°C until the cheese has melted together with the herbs and the fries.
  7. Take the paper out of the bowl and place on a nice plate.
  8. Garnish with lime, coriander & pickled Jalapeño slices.
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