Green Chile Cheese Fries
Chef Dana Rodriguez
Work & Class
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.
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
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
- 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