Cook the Book: Jalapeño Cheese Fries

Cook the Book: Jalape\u00f1o Cheese Fries

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

  • Yield:4 bowls


  • 2 pounds russet potatoes
  • 2 1/2 cups peanut oil
  • 2 jalapeños, seeded and sliced
  • 1 onion, sliced
  • Salt
  • 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


  1. 1.

    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.

  2. 2.

    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.

  3. 3.

    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.

  4. 4.

    Divide evenly among four bowls; drizzle each with desired amount of Chile con Queso. Garnish with pickled jalapeño slices, and serve immediately.

  5. 5.

    Chile con Queso

  6. 6.

    - makes about 2 cups -

  7. 7.

    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.)