Quick Recipe Version (TL;DR)
Quick Ingredients
- 24 oz frozen waffle-cut fries
- 1 tbsp neutral oil, 1/4 tsp kosher salt
- 2 cups shredded sharp cheddar (8 oz)
- 1/3 cup pickled jalapeño rings, drained
- 3 green onions, thinly sliced (about 1/2 cup)
- 1/2 cup sour cream, plus 1–2 tsp water (optional, for drizzling)
- 2 tbsp hot sauce
- Optional: 2 tbsp chopped cilantro, lime wedges
Do This
- 1. Heat oven to 425°F and preheat a rimmed sheet pan for 5 minutes.
- 2. Toss frozen waffle fries with oil and salt; spread in a single layer on the hot pan.
- 3. Bake 12 minutes, flip, then bake 10–13 minutes more until deeply golden and crisp.
- 4. Pile fries into a mound; sprinkle half the cheddar, then the rest on top.
- 5. Return to oven 2–3 minutes (or broil 1–2 minutes) until the cheese melts.
- 6. Scatter jalapeños and green onions; thin sour cream if needed and zigzag it on, then hot sauce.
- 7. Garnish with cilantro and serve immediately with lime wedges.
Why You’ll Love This Recipe
- All the nacho vibes with extra crunch from waffle-cut fries’ crispy lattice.
- Only pantry-friendly staples and a short ingredient list—perfect for weeknights or game day.
- Fast oven method with optional quick broil for a bubbly, melty cheese finish.
- Easy to scale and endlessly customizable with your favorite toppings.
Grocery List
- Produce: Green onions, cilantro (optional), lime (optional)
- Dairy: Sharp cheddar, sour cream
- Pantry: Frozen waffle-cut fries, pickled jalapeños, hot sauce, neutral oil, kosher salt
Full Ingredients
Waffle Fries and Cheese
- 24 oz frozen waffle-cut fries (about 1.5 lb)
- 1 tbsp neutral oil (canola, avocado, or vegetable)
- 1/4 tsp kosher salt
- 2 cups shredded sharp cheddar cheese (8 oz), freshly grated if possible
Fresh and Pickled Toppings
- 1/3 cup pickled jalapeño rings, drained and patted dry
- 3 green onions, thinly sliced (about 1/2 cup)
Finishing Drizzles
- 1/2 cup sour cream
- 1–2 tsp water or milk (optional; to thin sour cream for drizzling)
- 2 tbsp hot sauce
Optional Extras for Serving
- 2 tbsp chopped fresh cilantro
- Lime wedges
Step-by-Step Instructions
Step 1: Heat the oven and pan
Place a rack in the center of the oven and heat to 425°F. Set a large rimmed sheet pan (18×13 inches) on the rack to preheat for 5 minutes. A hot pan makes extra-crispy fries.
Step 2: Prep toppings and drizzles
Drain and pat the pickled jalapeños dry with a paper towel so they do not water down the fries. Slice the green onions. Stir the sour cream with 1–2 teaspoons of water or milk until it is just thin enough to drizzle. Transfer to a squeeze bottle, small piping bag, or a zip-top bag with a tiny corner snipped off.
Step 3: Crisp the waffle fries
In a large bowl, toss the frozen waffle fries with the oil and salt. Carefully pull the hot sheet pan from the oven and spread the fries into a single, even layer. Bake for 12 minutes. Flip the fries and rotate the pan; bake 10–13 minutes more until edges are deeply golden and the fries are crisp.
Step 4: Build the nacho pile
Working quickly while the fries are hot, use a spatula to gather them into a mound about 10 inches across. Sprinkle half of the cheddar evenly over the fries, lift a few fries to let cheese fall between layers, then add the remaining cheddar over the top. This double layer gives you melty pockets throughout.
Step 5: Melt the cheese
Return the pan to the oven for 2–3 minutes until the cheese is fully melted. For browned, bubbly spots, switch to broil on high for 1–2 minutes, watching closely to avoid over-browning.
Step 6: Add toppings and sauces
Scatter the jalapeños and green onions over the cheese. Zigzag the thinned sour cream across the top, then drizzle the hot sauce in a contrasting pattern so every bite gets a little creamy heat.
Step 7: Finish and serve
Garnish with chopped cilantro and serve right away with lime wedges for squeezing. These are at their crunchy best hot from the oven.
Pro Tips
- Preheat the pan: A sizzling hot sheet pan jump-starts browning and prevents sogginess.
- Do not crowd: Keep fries in a single layer during the first bake so steam can escape and edges crisp.
- Dry matters: Pat jalapeños dry, and drizzle sour cream, not spoonfuls—extra moisture softens fries.
- Shred your own: Freshly grated cheddar melts smoother than pre-shredded.
- Air fryer option: Cook fries at 400°F for 12–15 minutes, shaking halfway. Pile, add cheese, and air-fry 1–2 minutes more to melt, then finish with toppings.
Variations
- Chili-Cheese Waffle Fry Nachos: Spoon 1 cup hot chili over the melted-cheese fries, then add jalapeños, green onions, and drizzles.
- Bacon Ranch: Top with 4 slices crispy crumbled bacon. Swap the sour cream drizzle for ranch (1/2 cup), then finish with hot sauce.
- Veggie & Bean: Add 1 cup warmed black beans (drained and rinsed) and 1/2 cup corn before melting the cheese.
Storage & Make-Ahead
These are best fresh. If you must store leftovers, refrigerate in an airtight container for up to 1 day. Reheat on a sheet pan at 400°F for 8–10 minutes (or in an air fryer at 375°F for 4–6 minutes) until hot and re-crisped, then re-drizzle with sour cream and hot sauce. You can prep ahead by slicing green onions, draining jalapeños, and shredding cheese up to 3 days in advance. Do not assemble until just before serving.
Nutrition (per serving)
Approximate for 1 of 6 servings: 390 calories; 28 g fat; 27 g carbohydrates; 12 g protein; 2 g fiber; 950 mg sodium. Nutrition will vary based on brand of fries, cheese, sour cream, and hot sauce.
