Tuesday, January 19, 2016
Bacon Cheese Fries
This is a very indulgent when-you-want-to-splurge recipe. These Bacon Cheese Fries include the recipe for perfect french fries, a creamy queso, and are covered in bacon and Colby Jack cheese. They're fantastic! And, while the fries may take some time, trust me, they are perfect.
BACON CHEESE FRIES
FOR THE FRIES:
6-8 russet potatoes, peeled and cut into fries
FOR THE QUESO:
1 small onion, chopped
1-2 jalapenos, chopped
2 Roma tomatoes, chopped
1/4 C chopped cilantro
1 teaspoon garlic powder
1 lb Monterrey Jack cheese, shredded
1 1/2 to 2 C heavy cream
FOR THE TOPPING:
1/2 lb bacon, cooked and crumbled
1 C shredded Colby Jack cheese
Put the potatoes in a pot of heavily salted water. The salt draws out the moisture. Plus we found there was no need to salt them after cooking since they were perfectly salted. Turn the pot on high and bring it to a boil. When the first few big bubbles show up in the water, turn them off and drain them. Lay them on a sheet pan lined with paper towels. Put them in the fridge and leave them there until they are cooled.
Put the peanut oil in a deep fryer or a large pot and bring the oil up to 325 degrees. Fry the potatoes until they are crusty but not browned. Remove them to a sheet pan lined with paper towels. Put them in the fridge again and cool.
Bring the oil to 385 degrees. Fry the potatoes for a few minutes or until they are golden brown. Remove them from the heat and drain.
For the queso, cook the onion and jalapeno in some olive oil until they are tender. Stir in 1 1/2 C heavy cream and the garlic powder and bring it to a boil. Turn the heat down to low and stir in the shredded cheese, adding the additional 1/2 C cream if it's too thick. Whisk the queso until it is smooth. Remove it from the heat and stir in the tomatoes and cilantro.
Put the fries on an ovenproof plate or tray. Pour the queso over the fries and top with the Colby Jack cheese. Put the plate under the broiler for a couple of minutes to melt the cheese. Sprinkle the bacon over the top and serve.