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
