Looking for a quick and tasty game day snack this fall? These Tex-Mex portobello waffle fries will be a hit at your football party! Nothing says Tex-Mex like a spicy combo of taco seasoning, barbecue sauce and jalapeños. As with nachos, for this recipe you can add other seasonings and toppings to suit your taste.
As far as servings go . . . depending on the person, this recipe could make one giant platter of waffle fries for an excited football fan, a tray for two people to share, or four “normal” servings. For a crowd, you can double the recipe and put two trays of waffle fries into the oven all at once.
The seasonings you use on the mushrooms are key to the success of this dish. I use Homemade Taco Seasoning. Even as simple as this recipe is, the waffle fry toppings add multiple flavor layers. Yum! We love these!
Check the frozen waffle fries package for cooking instructions, including oven temperature and length of time to cook. A typical baking time is around 20 minutes.
You can add other toppings like black beans, chopped lettuce or chopped tomatoes to these waffle fries. Once you have seasoned the meaty mushrooms and added the barbeque and jalapeños, the sky is the limit!
We love a sugar free barbeque sauce at my house. Whichever sauce you choose, check the label to be sure the ingredients are all vegan.
I’m including the recipe for the homemade taco seasoning in the recipe below, but you can also link to it separately using the link above. Simply put all the taco seasoning ingredients into a jar or bowl and combine well. Store in an airtight container for later use. You can also use store bought taco seasoning, of course!
This recipe was adapted from Rabbit and Wolves. You can also use vegan cheese as a waffle fry topper, returning the fries to the oven for a few minutes to melt the cheese. We aren’t big fans of vegan cheese, especially when it’s melted. And we love the the strong, distinct flavors of the waffle fries, mushrooms, barbecue sauce and jalapeños.
You might also like to try:
Baked Coconut Cauliflower Bites
| Prep Time | 10 minutes |
| Servings |
servings
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- 15 to 20 ounces frozen waffle fries for one layer on a 12 x 18 inch baking sheet
- 3 large portobello mushrooms washed, dried, and cubed into 1/2-inch pieces
- 1 teaspoon olive oil for sautéing
- 1 1/2 teaspoons homemade taco seasoning (see below)
- 1/4 cup barbecue sauce or more, for drizzling
- 1/4 cup pickled jalapenos or to taste
- 5 tablespoons chili powder
- 4 tablespoons cumin
- 1 teaspoon coriander
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon red pepper flakes
Ingredients
To make the waffle fries:
Blend for homemade taco seasoning:
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- Preheat the oven, using the directions on the package of frozen waffle fries.
- Spread one full layer of waffle fries on the baking sheet. Bake according to package instructions until the waffles fries are browning and starting to get crisp.
- Heat the olive oil in a skillet. Add the cubed portobello mushrooms and sauté unil they are beginning to soften.
- Sprinkle the mushrooms with homemade taco seasoning and toss to coat the mushrooms. Cook one minute longer. Leave the mushrooms in the skillet and set aside.
- Once the waffle fries are done, remove them from the oven and place on a serving platter.
- Drizzle the fries with the cooked mushrooms, the barbecue sauce and jarred jalapeños. Serve immediately.
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