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Green Chile Cheese Fries
Chef Rodriguez gives loaded fries a Mexican twist with toppings of Anaheim, poblano and jalapeno peppers, onions, tomatillos, beans, cilantro and spices.
Photo courtesy of Idaho Potato Commission
Servings
2
2
Cuisine Type
- mexican
Menu Part
- Entree
Main Ingredient
- Potatoes
Chef Dana Rodriguez
Work & Class
Denver, Colo.
Loaded fries are a menu must-have in a lot of operations. Chef Rodriguez gives these a Mexican twist with toppings of Anaheim, poblano and jalapeno peppers, onions, tomatillos, beans, cilantro and spices. The chile sauce recipe makes a large quantity but it can be cross-utilized on nachos, enchiladas and more.
Ingredients
Chile Sauce
5 lb. Anaheim peppers
5 lb. poblano peppers
2 cups seeded jalapeno peppers
2 cups canola oil
3 lb. tomatillos, roughly chopped
2 lb. onions, peeled and roughly chopped
1 cup peeled garlic cloves
½ cup salt
½ cup fresh oregano
¼ cup ground black pepper
¼ cup ground coriander
¼ cup ground cumin
5 gal. vegetable stock
2 bunches fresh cilantro with stems
1 gal. cooked white beans
1 gal. cooked black beans
Fries
2 russet potatoes, peeled and cut into ¼-in. slices
2 qt. canola oil
8 oz. Chile Sauce (recipe above)
½ cup shredded Oaxaca cheese
¼ cup shredded aged cheddar cheese
Steps
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.
Photo courtesy of Idaho Potato Commission
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