 |
| © Provided by Half Baked Harvest |
The fries alone are DELICIOUS and leave you with “nacho” dusted fingertips. But the queso, which is creamy and extra cheesy, really tops them off. Everything together makes for an awesome appetizer.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8
Ingredients
Fries
- 4-6 russet potatoes, cut into ¼-inch-thick matchsticks
- 2 tablespoons extra virgin olive oil
- 1 tablespoon smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- flaky sea salt
Queso
- 1 1/2 cups whole milk
- 4 ounces cream cheese, cubed
- 10 ounces sharp cheddar cheese, shredded
- 10 ounces Monterey or pepper jack cheese, shredded
- 2 tablespoons all-purpose flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 chipotle peppers in adobo, finely chopped
Read More: Cranberry-Goat Cheese Pinwheels
Instructions
- Preheat the oven to 425° F.
- Toss the potatoes and olive oil together, then spread in an even layer across two baking sheets. Do not overcrowd the pans. Bake for 15-20 minutes, then flip and bake for 15 minutes more.
- In a bowl, combine the paprika, chili powder, cumin, onion powder, garlic powder, cayenne, pepper, and salt. Add the fries to a large bowl and toss with the seasonings, you may not need all the seasoning. Then season with salt.
- Meanwhile, make the queso. In a medium pot, combine the milk and cream cheese over low heat. Stir until steaming and mostly smooth.
- In a bowl, toss together the shredded cheese with the flour, onion powder, and garlic powder. Little by little, add the cheese to the milk, stirring until the sauce is smooth. Stir in the chipotle peppers.
- Serve the queso warm with the fries on the side.
See more at Half Baked Harvest
