Here's the penultimate recipe of the week from Robb Walsh's Texas Cowboy Cookbook. This is a "quintessential Texas side dish," Robb says, "that combines classic American fries with Tex-Mex chile con queso and jalapeños." Make sure to bookmark this recipe so you have it handy; you can serve it alongside tomorrow's tenderloin.
Jalapeño Cheese Fries
- 2 pounds russet potatoes
- 2 1/2 cups peanut oil
- 2 jalapeños, seeded and sliced
- 1 onion, sliced
- 1 cup Chile con Queso (recipe follows), or sub in one 15-ounce jar of Cheez Whiz
- 1/4 cup pickled jalapeño slices
- 1 pound Velveeta cheese, cut into 1-inch cubes
- 1 can Ro-tel tomatoes
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. Sprinkle with salt.
Divide evenly among four bowls; drizzle each with desired amount of Chile con Queso. Garnish with pickled jalapeño slices, and serve immediately.
Chile con Queso
- makes about 2 cups -
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.)