Loaded OreIda crinkle cut fries with chipotle mayo

These OreIda crinkle cut fries come straight from the oven (about 20-30 minutes of cooking) before being loaded up with:

MorningStar Farms crumblers with McCormick hot taco seasoning
Seasoned SW black beans
Pico de gallo
Chopped avocado in lime juice
Chipotle mayo
Oven roasted jalapeno
Pepitas

It seems complicated, but it’s not. Fries and jalapeño go in the oven, while you chop up some avocado, make the chipotle mayo and kick back. Ten minutes before the fries are ready, cook up the crumblers in a pan with the McCormick seasoning. Boom, done.

Stuart Melling

Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.

I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!

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