Chorizo Queso Fries (Printable View)
Crispy fries topped with creamy cheddar-Monterey Jack queso, spicy chorizo, chopped cilantro and sliced jalapeño.
# What You Need:
→ Fries
01 - 28 oz frozen or fresh French fries
02 - 2 tbsp vegetable oil
03 - Salt, to taste
→ Chorizo Queso Dip
04 - 7 oz chorizo sausage, casing removed and crumbled
05 - 1 tbsp butter
06 - 1 small onion, finely diced
07 - 1 jalapeño, seeded and minced
08 - 2 tbsp all-purpose flour
09 - 1 cup whole milk
10 - 5.3 oz shredded cheddar cheese
11 - 3.5 oz shredded Monterey Jack cheese
12 - 1/2 tsp smoked paprika
13 - 1/4 tsp ground cumin
14 - Salt and pepper, to taste
→ Garnish
15 - 2 tbsp chopped fresh cilantro
16 - 1 fresh jalapeño, sliced (optional)
# How To Make It:
01 - Preheat oven to 425°F. Spread fries on a baking sheet, toss with vegetable oil and salt, and bake according to package directions or until golden and crisp.
02 - While fries bake, cook crumbled chorizo in a large skillet over medium heat until browned, about 5 to 7 minutes. Remove chorizo with a slotted spoon and set aside, leaving about 1 tbsp of rendered fat in the pan.
03 - In the same skillet, melt butter over medium heat. Add diced onion and minced jalapeño, sautéing until softened, about 3 minutes. Stir in flour and cook for 1 minute to form a roux.
04 - Gradually whisk in whole milk, stirring constantly to prevent lumps. Simmer until the mixture slightly thickens, 3 to 5 minutes.
05 - Reduce heat to low. Add shredded cheddar and Monterey Jack cheeses, stirring gently until fully melted and smooth.
06 - Stir in smoked paprika, ground cumin, salt, and pepper to taste. Fold in the cooked chorizo, reserving a small portion for garnish if desired.
07 - Arrange crispy fries on a serving platter. Spoon chorizo queso dip generously over the fries. Garnish with fresh cilantro, sliced jalapeño, and reserved chorizo. Serve immediately.
# Expert Advice:
01 -
- The queso thickens into a velvety blanket that clings to every fry instead of pooling at the bottom like a sad soup.
- It transforms basic frozen fries into something that disappears within minutes at any gathering.
02 -
- If the queso sits too long before serving it will thicken into a solid mass, so have your fries ready and your garnishes prepped before you start the sauce.
- Shredding your own cheese instead of using bags of pre shredded is the single biggest difference between a sauce that melts like velvet and one that turns gritty and strange.
03 -
- Reserve a small handful of the crispy chorizo to sprinkle on top at the end so everyone can see what they are getting into.
- The trick to a smooth queso is patience with low heat, because rushing it on high will break the sauce and leave you with an oily separated mess.