An Inspired Cook

As promised here’s another idea for any leftover Mayan pork.  While Josh enjoyed a Mayan pork sandwich from the food truck, I had a platter of Loaded Fries.  Oh boy were they good!  The fries were crispy and loaded with cheese sauce, fresh pico, cilantro lime cream and lots of Mayan pulled pork.  It was way too much for this girl to eat but I gave it my best shot!

To save time I used frozen fries and baked them in the oven.  It’s really a preference and you can choose any frozen fries or you might want to make your own.   Once you have fries, the only thing left is to layer them with some of the tastiest toppings around.   The leftover Mayan pork is easily heated in a toaster oven.  Just take the amount of meat you want, wrap it in aluminum foil and heat for 10 minutes at 350 degrees.

You’ll want a good cheese sauce.  You can find the recipe for my favorite cheese sauce here . . except I left out the green chile.

Fresh Pico with avocado and roasted corn.  Find recipe here.

And Cilantro Lime Cream . . . yum

Pile your fries into a big heap and add toppings.




Loaded Fries

1  (26 ounce) bag Frozen Fries,
1 cup Mayan Pork
Cheddar Cheese Sauce
Pico with Avocado and Roasted Corn 
Cilantro Lime Cream, recipe follows
Queso Fresco, crumbled

Prepare Mayan Pork, Cheddar Cheese Sauce, Fresh Pico and Cilantro Lime Cream ahead of time.

Bake frozen fries according to package directions.  Pile fries on a small platter and top with cheddar cheese sauce, fresh pico, cilantro lime cream, shredded Mayan pork and crumbled queso fresco.

Serves 4

Cilantro Lime Cream

1 cup Sour Cream
Juice of 1/2 Lime
1/3 cup Cilantro, roughly chopped
1 Green Onion, sliced thin
Salt to taste

Mix all ingredients together.  Refrigerate up to 2 weeks.