Green Chile Cheese Fries

For Chile Sauce, roast all the peppers on the grill until softened; remove skins and roughly chop peppers.

In large saucepot over medium heat, heat oil. Add tomatillos, onions and garlic; saute until golden brown. Then add chopped roasted peppers, salt, oregano, pepper, coriander and cumin; sauté 5 to 8 minutes release the flavor.

Add the stock; let mixture cook over medium heat until it reaches the desired thickness, 35 to 40 minutes. Stir in cilantro.

With an immersion blender, blend mixture until smooth but slightly chunky. Add salt and pepper to taste. Stir in beans.

For Fries, bring a large pot of salted water to a boil. Boil potato slices about 7 minutes, until soft outside and firm inside. Drain and place in a cooler for 30 minutes.

Heat canola oil in a deep pot or deep fryer until temperature reaches 350 F. Add potatoes; fry until godlen. Remove with strainer and drain.

Place fried potatoes in a metal pie plate; add 8 ounces chile sauce and top with cheeses. Place in a 350 F oven until cheese is melted, about 6 minutes.