Cook the Book: Jalapeño Cheese Fries
Ingredients
- 2 pounds russet potatoes
- 2 1/2 cups peanut oil
- 2 jalapeños, seeded and sliced
- 1 onion, sliced
- Salt
- 1 cup Chile con Queso (recipe follows), or sub in one 15-ounce jar of Cheez Whiz
- 1/4 cup pickled jalapeño slices
- 1 pound Velveeta cheese, cut into 1-inch cubes
- 1 can Ro-tel tomatoes
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