Cook the Book: Jalapeño Cheese Fries
Cook the Book: Jalapeño Cheese Fries is a gluten free, dairy free, and vegetarian side dish. This recipe makes 4 servings with 598 calories, 29g of protein, and 26g of fat each. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up velveeta cheese, pickled jalapeño, onion, and a few other things to make it today.
Instructions
Peel the potatoes; cut into 1/2-inch sticks. Rinse and pat dry with paper towels.
Pour the oil into a 12-inch skillet; add potatoes, packing them tight until the cold oil almost covers them.
Turn on heat to medium; cook potatoes, shaking pan to keep them from sticking, until they start to turn a pale golden color, about 10 minutes. Quit shaking pan; cook 8 to 10 minutes more.
Sprinkle the jalapeños evenly over top of potatoes. Wait 3 minutes, then do the same with the sliced onion.
Raise heat to medium-high; start turning potatoes, constantly moving them around to promote even browning. Continue until potatoes are golden brown.
Drain and place on a wire rack.
Divide evenly among four bowls; drizzle each with desired amount of Chile con Queso.
Garnish with pickled jalapeño slices, and serve immediately.
Place Velveeta and Ro-tel in a slow cooker or double boiler, and cook until Velveeta is melted. (You can also use a microwave to prepare this, but a slow cooker keeps the dip warm.)