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1.
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Preheat the oven to 375 F. 2.
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Cut the potatoes into french fry sized pieces.
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3.
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In a large bowl toss the potatoes, chili powder, seasoned salt and the olive oil.
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4.
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Place the potatoes in one layer on a parchment covered rimmed baking sheet.
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Bake for 15-20 minutes until fries are cooked through and crispy.
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Use a spatula to flip them about halfway through.
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5.
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While the fries are cooking heat the cream and the red pepper flakes over medium-low heat in a non-stick saucepan.
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6.
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Shred the pepper jack cheese and toss the shredded cheese with the cornstarch.
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The cornstarch will keep the cheese from sticking together when its melting.
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7.
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When the cream is warm, but not bubbling add about 1/4 of the cheese.
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Whisk together until the cheese has melted.
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Repeat with the remaining cheese until all of it has been added.
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8.
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Add the jalapenos to the cheese sauce, if using, and stir to combine.
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9.
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To assemble the loaded fries put a nice base layer of fries on your plate, add some beef, drizzle with queso cheese sauce, and top it all with pico de gallo.
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And then devour!
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Notes: Do not use pre-shredded cheese.
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It will make the queso dip grainy and yucky.
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Mexican Braised Beef recipe on my website, or use any leftover shredded beef.
