Wesson Recipes

Loaded Fries with Chorizo and Mole

Product Locator

Cooking Time

15 minutes

Prep Time

45 minutes

Serving Size

4-6 people

Spicy

Indulge in the ultimate comfort food with these Loaded Fries with Chorizo and Mole! Wesson’s Classic Crisp French Fries are perfectly crisp and golden, thanks to Wesson Canola Oil. They serve as the perfect base for this flavor-packed dish. Smothered in rich, smoky mole these fries are irresistibly savory and spicy.

Warm chorizo adds a savory bite, while crumbled Cotija cheese, fresh salsa, jalapeño slices, and chopped cilantro bring a burst of freshness and heat. The mole sauce, made from scratch with Wesson Canola Oil, chipotle, cocoa, and spices, creates a perfectly balanced smoky, spicy, and slightly sweet flavor. Top off the fries with your favorite Mexican-inspired toppings for a fiesta of flavors in every bite.

Whether you’re serving it as an appetizer, party snack, or bold weeknight meal, these Loaded Fries with Chorizo and Mole are sure to steal the show. Perfect for sharing or indulging on your own, and don’t forget to serve extra mole on the side for those who crave more of that smoky goodness!

Visit our Instagram page for more recipe inspiration!

CONTAINS:

dairy (cheese)

Ingredients

Wesson Classic Crisp French Fries

Russet Potatoes 4 large.

Wesson Oil, for frying 6 - 8 cups.

Salt to taste.

Mole

Wesson Canola Oil 2 tbsp.

Onion, diced 1 small.

Garlic, minced 2 cloves.

Cumin, ground 1/2 tsp.

Cinnamon, ground 1/2 tsp.

Chipotle Peppers in Adobo Sauce 1/2 - 1 (5.5oz) can.

All-Purpose Flour 2 tbsp.

Vegetable or Chicken Stock 1 1/2 cups.

Almond or Peanut Butter (smooth, natural) 1/4 cup.

Cocoa Powder 1 tbsp.

Toppings

Fresh Salsa to taste.

Crumbled Cotija Cheeese to taste.

Jalapeño Slices to taste.

Chopped Cilantro to taste.

Wesson Canola Oil 2 tbsp (to cook chorizo).

Cooked Chorizo Sausage to taste.

Method

Wesson Classic Crisp French Fries

To make fries, follow Wesson’s Classic Crisp French Fry recipe, and top hot fries with salsa, Cotija cheese, jalapeño slices, cilantro, and chorizo. Drizzle with mole and serve extra on the side for dipping.

Mole

Heat Wesson Canola Oil in a skillet over medium heat and sauté onions until transparent. Add garlic, cumin and cinnamon and sauté two minutes more. Roughly chop chipotle peppers and add them to the skillet along with the adobo sauce. Stir in stock, and cocoa powder and simmer approximately 5 minutes until thickened.

Allow sauce to cool for 15 minutes and then using a blender or immersion blender, blend until smooth.

Remove sausage from casing and sauté in a few tablespoons of Wesson Canola Oil, breaking up with a wooden spoon until cooked through.