Why You’ll Love This Recipe
This recipe combines crispy, flavorful fries with a rich and spicy chipotle queso that’s irresistible. It’s easy to make at home, perfect for sharing at parties or enjoying as a satisfying treat. The smoky chipotle peppers add a unique depth to the classic cheese sauce, making these fries stand out.
Ingredients
For the Fries:
1½ lbs russet potatoes, cut into fries
2 tablespoons olive oil
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Optional toppings: sliced jalapeños, sour cream, green onions
For the Chipotle Queso:
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
1½ cups shredded sharp cheddar cheese
1–2 chipotle peppers in adobo, finely chopped
1 tablespoon adobo sauce
Salt to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss fries with olive oil, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper. Spread fries in a single layer on the baking sheet.
- Bake for 30–35 minutes, flipping halfway, until fries are crispy and golden.
- Meanwhile, make the queso: melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in milk and cook until slightly thickened, about 2–3 minutes.
- Stir in shredded cheddar, chipotle peppers, adobo sauce, and salt. Cook until melted and smooth. Adjust spice level to taste.
- Transfer fries to a serving platter. Drizzle generously with chipotle queso.
- Garnish with chopped cilantro and any optional toppings like jalapeños, sour cream, or green onions.
Servings and timing
- Serves: 4
- Prep time: 15 minutes
- Cook time: 35 minutes
- Total time: 50 minutes
Variations
- Use frozen fries for a quicker version; toss with spices before baking.
- Swap cheddar for pepper jack or a blend for a different flavor.
- Add diced tomatoes or avocado on top for freshness.
- Make it vegan by using dairy-free cheese and milk alternatives.
- Adjust the number of chipotle peppers to control heat.
Storage/Reheating
- Store leftover fries and queso separately in airtight containers in the refrigerator for up to 2 days.
- Reheat fries in the oven for crispiness; warm queso gently on the stovetop.
FAQs
Can I use frozen fries?
Yes, just season them before baking and adjust baking time as needed.
How spicy is the chipotle queso?
Moderate heat; add more or fewer chipotle peppers to adjust.
Can I prepare queso ahead of time?
Yes, make ahead and reheat gently before serving.
What’s the best way to keep fries crispy?
Bake on a parchment-lined sheet with space between fries and reheat in the oven.
Can I use other cheeses?
Cheddar works best, but pepper jack or Monterey jack are good alternatives.
Can I add other toppings?
Yes, diced tomatoes, onions, jalapeños, or avocado work well.
Is this recipe vegetarian?
Yes, it contains no meat.
Can I make this vegan?
Use plant-based cheese and milk alternatives.
How do I store leftovers?
Keep fries and queso separate in airtight containers in the fridge.
What side dishes go well?
Serve with guacamole, salsa, or a fresh salad.
Conclusion
Nacho Fries with Chipotle Queso are the perfect fusion of crispy, smoky, and cheesy flavors. Easy to make and packed with bold Tex-Mex flair, this dish is sure to be a hit for game days, parties, or anytime you want a delicious, indulgent snack.
Nacho Fries with Chipotle Queso
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Appetizer, Snack
- Method: Baking, Sauce preparation
- Cuisine: Tex-Mex
- Diet: Vegetarian
Description
Nacho Fries with Chipotle Queso are crispy, seasoned fries topped with a smoky, creamy chipotle cheese sauce. Perfect as a bold appetizer, snack, or indulgent side dish.
Ingredients
1½ lbs russet potatoes, cut into fries
2 tablespoons olive oil
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Optional toppings: sliced jalapeños, sour cream, green onions
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
1½ cups shredded sharp cheddar cheese
1–2 chipotle peppers in adobo, finely chopped
1 tablespoon adobo sauce
Salt to taste
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss fries with olive oil, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper. Spread fries in a single layer on the baking sheet.
- Bake for 30–35 minutes, flipping halfway, until fries are crispy and golden.
- Meanwhile, make the queso: melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in milk and cook until slightly thickened, about 2–3 minutes.
- Stir in shredded cheddar, chipotle peppers, adobo sauce, and salt. Cook until melted and smooth. Adjust spice level to taste.
- Transfer fries to a serving platter. Drizzle generously with chipotle queso.
- Garnish with chopped cilantro and any optional toppings like jalapeños, sour cream, or green onions.
Notes
Use frozen fries for a quicker version; toss with spices before baking.
Swap cheddar for pepper jack or a blend for a different flavor.
Add diced tomatoes or avocado on top for freshness.
Make it vegan by using dairy-free cheese and milk alternatives.
Adjust the number of chipotle peppers to control heat.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 40mg
