Smoky Southwest Chili Cheese Fries

Allergens

Dairy, Gluten (in the chili)

Ingredients

• 1 lb russet potatoes
• Canola oil, for frying
• 2 cups shredded smoked Gouda cheese
• 1 cup whole milk
• 3 tablespoons all
• purpose flour
• 1 tablespoon unsalted butter
• 2 cups cooked Southwest chili (store
• bought or homemade)
• 1/4 teaspoon smoked paprika
• Salt and pepper, to taste
• Chopped green onions, for garnish
• Jalapeño slices, for garnish (optional)

Instructions

1. Preheat the oven to 200°F (93°C).
2. Cut the potatoes into thin sticks or wedges.
3. In a large pot, heat about 3 inches of canola oil to 350°F (175°C).
4. Fry the potatoes in batches until golden brown and crispy, about 4 5 minutes per batch. Remove with a slotted spoon and transfer to a paper towel lined plate.
5. Keep the fries warm in the preheated oven while preparing the cheese sauce.
6. In a medium saucepan, melt the butter over medium heat.
7. Whisk in the flour and cook for 1 minute.
8. Slowly add the milk, whisking constantly until the sauce thickens.
9. Add the shredded smoked Gouda cheese and stir until completely melted and smooth.
10. Stir in the Southwest chili and smoked paprika. Season with salt and pepper to taste.

Chef’s Insight

To ensure even cooking, do not overcrowd the frying pan when cooking the potatoes.

Notes

Adjust the spice level to your preference by adding more or less jalapeño slices.