Chicken Tinga Cheese Fries are the ultimate comfort food, combining crispy fries, smoky, tender chicken tinga, and a gooey cheese topping into one irresistible dish.
This recipe is all about layering bold flavors—crispy fries with smoky chicken, melted cheese, and a touch of heat. It’s perfect for game day, a cozy weeknight, or an indulgent side for taco night.
I discovered Chicken Tinga while experimenting with Mexican flavors, and the bold, smoky sauce with a hint of spice instantly won me over. Adding it to fries felt like a no-brainer, elevating two comfort food favorites with vibrant flavor.
To make it even better, I serve these fries alongside a Roasted Vegetables Medley, bringing out sweet and savory notes that balance the richness of the dish.
A refreshing Cucumber Salad adds a cool, crisp contrast to the heat, creating the perfect complement to these flavorful fries.
What I Didn’t Expect About This Recipe
- Chicken Tinga is the star—I always thought chicken tinga was best served in tacos, but adding it to fries turned out to be an even better choice.
- It’s customizable—Feel free to add your favorite toppings! I’ve tossed on avocado, cilantro, and a squeeze of lime for an extra burst of freshness.
- Great for sharing—This dish is a fun, shareable appetizer or side, and it’s perfect for casual meals with family or friends.
Chicken Tinga Cheese Fries Recipe
Equipment
- Large Skillet
- Sharp Knife
- Tongs
Ingredients
- 3 tablespoons olive oil
- 2 pounds boneless skinless chicken breast
- 2 cups cherry tomatoes sliced in half
- 1 cup diced onions
- 1 tablespoon minced garlic
- 2-3 tablespoons chipotle chilies with adobo
- 1 bay leaf
- 1 teaspoon Mexican oregano
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 3 cups chicken stock
Cheese Sauce
- 3 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon pepper
- 2 cups milk
- 1 teaspoon salt
- 2 teaspoons chili powder
- 2 1/2 cups Mexican blend or cheddar cheese
Other Ingredients
- 2 pounds your favorite frozen french fries
- your favorite salsa
- green onions
- Mexican crema
- Avocados
Instructions
- Heat olive oil in a medium pot over medium heat. Add onions, garlic, and peppers, cooking until onions are translucent (about 5 minutes).
- Stir in tomatoes, bay leaf, salt, and pepper. Add chicken breast and cover with chicken stock. Bring to a boil, then simmer on low for 30 minutes, stirring occasionally.
- Remove chicken, chop roughly, and set aside.
- Blend the vegetable mixture until smooth using an immersion blender or regular blender. Return it to the pot.
- Add chicken back to the pot and simmer on low for 45 minutes, until most of the liquid evaporates.
- Shred the chicken with a fork and set aside.
- Cook fries according to package directions until crispy.
- For the cheese sauce, melt butter in a saucepan, whisk in flour, then milk, and cook on low until thickened. Stir in cheese, salt, pepper, and chili powder until smooth.
- Assemble by placing fries on a plate, topping with chicken, cheese sauce, salsa, green onions, jalapenos, and avocado. Enjoy!