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
Units
Scale
- 1 1/2 lbs russet potatoes, cut into fries
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp 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 tbsp butter
- 1 tbsp all-purpose flour
- 1 cup milk
- 1 1/2 cups shredded sharp cheddar cheese
- 1–2 chipotle peppers in adobo, finely chopped
- 1 tbsp 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, paprika, garlic powder, onion powder, chili powder, salt, and pepper. Spread in a single layer and bake for 30–35 minutes, flipping halfway, until 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 cheese, chipotle peppers, adobo sauce, and salt. Cook until melted and smooth. Adjust spice level to taste.
- To serve, transfer fries to a platter, drizzle generously with chipotle queso, and top with desired garnishes.
Notes
- Use frozen fries for a shortcut—just season before baking.
- Queso can be made ahead and reheated gently on the stovetop.
- Great as a party snack or game day treat.
Nutrition
- Serving Size: 1 loaded portion
- Calories: 470
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 50mg