Mexican Loaded Fries

1. Turn oven on to 450°F with a rack in the centre position and one 6 inches from the top. Line a large baking sheet with foil and brush with 1 tbsp. olive oil. Peel potatoes if desired, and cut into 1/4 inch thick fries. Place fries in a sieve and thoroughly rinse with cold water. Pat fries dry with paper towel and place in a large bowl. Add rice flour and toss until coated. Add 1½ tbsp. olive oil, season well with salt and pepper, and toss to coat. Spread evenly on baking sheet and place on centre rack. Set timer for 18 minutes.

2. Pick and roughly chop cilantro leaves. Cut avocado in half and remove pit. Dice into 1/2 inch pieces and scoop out flesh with a spoon. Roughly chop pickled jalapenos. Dice the onion into 1/2 inch cubes.

3. Heat 1 tbsp. olive oil in a large non-stick skillet over medium-high. Once hot, add onion and cook for 23 minutes until golden. Add half of the Cauli Crumble and spice blend and cook for 34 minutes, stirring often, until golden and lightly crisped. Cook for 45 minutes, using a wooden spoon to break apart, or until an internal temperature of 160°F). Season to taste with a pinch of ground chipotle pepper and salt and pepper. Stir in corn and cook for 12 minutes until warmed through.

4. When timer goes off, turn broiler on to 500°F and move fries to top rack. Broil for 12 minutes until golden and crisp. Monitor closely to prevent burning Remove fries from oven, flip and top with cheese blend. Return to top rack of oven for 12 minutes, until cheese is melted. Monitor closely to prevent burning.

5. Divide cheesy fries between plates and top with Cauli Crumble, salsa fresca and a drizzle of lime crema. Garnish with avocado, cilantro and pickled jalapeno to taste. Enjoy!