Pico de 'Roni Fries for Memorial Day

Presented by HORMEL (R) Pepperoni

Loaded Fries Recipe Inspired by Chef Adrianne Calvo

A loaded Tex-Mex take on your long weekend French fries.

We’re grateful for our weekends and even more so during quarantine. We don’t know what it is but workdays have become completely exhausting and on Monday we’re already thinking about Friday.

We use to host themed parties, get dolled up and make delicious spreads for our guests on weekends or special occasions. Cooking was just an excuse to create something new, entertain and have people over, especially during the holidays. 

Memorial Day 2020 will mark the first long weekend where we’ll play host and guest. The party won’t stop because cooking is one of the few things that keeps us sane. They’ll just be more food for us. 

This weekend we’re putting a spin on Chef Adrianne Calvo’s Pepperoni Pizza Fries and making our version. Have you tried these bad boys at her South Miami restaurant Cracked by Chef Adrianne?

As amateur chefs, we knew we wouldn’t do Chef Adrienne’s Mornay and marinara sauce justice. So we opted for what we’ve named, “Pico De ‘Roni Fries”. In a nutshell, they’re loaded fries with shredded Jack cheese, homemade pico de gallo, and HORMEL (R) Pepperoni.

The recipe is easy and goes well with your Memorial Day weekend hot dogs and burgers. Follow along and thank us later. 

INGREDIENTS (serves 2-4):

Pico de Gallo 

1 Shallot
4 Plum tomatoes
1 Bunch of cilantro
2 Jalapeño
2 Serrano chili
1 Bunch of scallions 
Salt and pepper for taste
Lime or white wine vinegar 

2 bags of HORMEL (R) Pepperoni
1 Avocado
4 Tbsp. sour cream
1 Bag of frozen French fries
1 Bag of shredded pepper jack cheese


Preheat oven to 375°. Bring out your cutting board and finely chop shallots, plum tomatoes, scallions and cilantro. Remove seeds from jalapeño & serrano chili if you prefer your pico de gallo mild. If you’re looking for an extra kick, leave seeds. Finely slice the jalapeños and serrano chili. Place all pico de gallo ingredients in a bowl and mix with lime juice or white wine vinegar. Add salt and pepper for taste. 

Once the oven is at 375°, cover your sheet pan with aluminum foil and place your HORMEL (R) Pepperoni. Stick your pan in the oven for 20 to 25 minutes and let the HORMEL (R) Pepperoni cook, until cupped and crisp up for a delicious texture and flavor. Remove from the oven and allow the HORMEL (R) Pepperoni to cool.

You’re not quite done with the oven so pre-heat for 425° to cook your frozen fries for 25 minutes in a ceramic platter. Remove cooked fries from the oven and pour shredded cheese on top. Place back in the oven and broil cheese for 5-8 minutes at 425°. 

Pour your pico de gallo generously on top of fries. Add extra cilantro and scallions. Finish off the dish with sour cream and sliced avocado. Add salt or pepper for taste.