After visiting one of Spokane’s cannabis houses and picking up some pineapple express, you have the munchies and want to stay in the laidback island mood. What do you do? Four words: island style nacho fries. Now, these fries have been a family favorite—I always make enough for leftovers—but they leveled up when I read Sheldon Simeon’s recipe for his “Bottom of the Plate Lunch Salad.” 

Chef Simeon is a magician who reached into my mind palace where I store my indescribable, favorite flavors. “Bottom of the Plate Lunch Salad” is that perfect bite of every plate lunch where the hot rice is soaked with kalua pork drippings and pressed into the mac salad where it just starts to get warm with a little crunch of cabbage. 

I also knew instantly that his idea of mac salad puree is what these fries needed. With that, I now have a new favorite, indescribable flavor to add to my mind palace. The perfect bite is fries equally crispy and soaked in cheese and pork, with a little extra umami from furikake, the crunch of fresh veggies, and the sweet heat of sweet pickled peppers with the
creaminess of the mac salad purée. It’s something you must try, and once you do, you’ll be hooked. 

Ingredients:

 1 bag frozen, thin-cut French fries

 Furikake, to taste (optional)

 2 cups leftover kalua pork

 1 12-ounce can of nacho cheese

 2 cups Mexican cheese blend
 1 cup green cabbage, shredded

 ½ cup red onion, small diced

 ½ cup green onion, thinly sliced

 ¼ cup cilantro, thinly sliced

 ½ cup B&G Sweet Heat Peppers

 ½ cup mac salad purée

 Sriracha to taste (optional)

Mac Salad Puree:

 ½ cup leftover mac salad

 1 tablespoon mayonnaise

 2 tablespoons milk (may need more to adjust consistency)

Instructions:

1. Bake or air fry your French fries according to the package. 

2. Spread half of the fries on a lined baking sheet, sprinkle furikake (if desired), sprinkle half of the cheese and nacho cheese on top of the fries.

3. Layer the last of the fries (and furikake) nacho cheese.  

4. Evenly spread the cabbage and pork over the fries, and cover with the remaining shredded cheese.

5. Bake at 425 degrees for fifteen minutes or until the cheese is melty and the whole tray is lightly toasted.

6. Meanwhile, to make mac salad purée, put the ingredients in the blender and blend until smooth consistency. Adjust seasoning—if you need to, add more milk.

7. Finish the fries with a drizzle of the mac salad purée and sriracha. 

8. Garnish with cilantro, jalapeños, and red and green onions. Serve immediately.