Cook The Book: Jalapeño Cheese Fries

1. 1

   Peel the potatoes; cut into 1/2-inch sticks. Rinse and pat dry with paper towels. Pour the oil into a 12-inch skillet; add potatoes, packing them tight until the cold oil almost covers them.

2. 2

   Turn on heat to medium; cook potatoes, shaking pan to keep them from sticking, until they start to turn a pale golden color, about 10 minutes. Quit shaking pan; cook 8 to 10 minutes more. Sprinkle the jalapenos evenly over top of potatoes. Wait 3 minutes, then do the same with the sliced onion.

3. 3

   Raise heat to medium-high; start turning potatoes, constantly moving them around to promote even browning. Continue until potatoes are golden brown. Drain and place on a wire rack. Sprinkle with salt.

4. 4

   Divide evenly among four bowls; drizzle each with desired amount of Chile con Queso. Garnish with pickled jalapeno slices, and serve immediately.

5. 5

   Place Velveeta and Ro-tel in a slow cooker or double boiler, and cook until Velveeta is melted. (You can also use a microwave to prepare this, but a slow cooker keeps the dip warm.)

* Per serving · 4 servings · Values may vary.

No additional tips available.