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Nacho Fries with Cheddar Sauce

Nacho Fries with Cheddar Sauce

Homemade deep-fried French fries topped with cheddar cheese sauce and a fresh salsa.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 4

Equipment

  • Dutch oven
  • deep frying thermometer

Ingredients
  

For the Tomato Salsa:

  • 2 chopped plum tomatoes
  • ½ cup minced red onion
  • ½ cup chopped cilantro leaves

For the Cheddar Cheese Sauce:

  • 3 ounces extra sharp cheddar cheese, shredded
  • 1½ tsp. cornstarch
  • 4 ounces evaporated milk

For the French Fries:

  • 2 large potatoes
  • 2 cups vegetable oil
  • ¼ tsp. kosher salt

Instructions
 

  • First, peel the potatoes, and slice them vertically into ¼ inch slices. Cut each of those slices into thin fries. Place all the fries in a large bowl of cold water.
  • Next make the Tomato Salsa: Simply mix all the ingredients together and set them aside.
  • Next, make the Cheddar Sauce: In a small bowl toss together the cheese and cornstarch. In a three- quart saucepan, bring the milk to a simmer. Turn the heat to low and whisk in the cheese. Whisk until the sauce thickens. Pour it into a bowl. You can reheat it in the microwave for a minute right before serving.
  • In a Dutch oven, heat one inch of oil to 325° using your deep fry thermometer. When the oil reaches that temperature, drain your fries from the water, and using towels, dry them off well.
  • Fry one quarter of the fries, just until they start to turn golden. Drain them on a wire rack, in a small pile. Repeat with the other 3 batches of potatoes.
  • Bring the oil up to 375° and refry the first batch of fries until golden brown. Repeat with the other 3 batches, draining each on the wire rack, and sprinkling each batch with salt right away.
  • Place the fries on a serving platter and top them with as much cheese sauce as you like and the Tomato Salsa.
Keyword appetizers, meatless
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