Loaded Fries Recipe

1. Thinly slice the red onion into half-moons. Place in a heatproof jar or bowl.

2. Combine apple cider vinegar, water, sugar, and salt in a small saucepan and bring to a gentle simmer just until sugar dissolves, about 1–2 minutes.

3. Pour the hot brine over the sliced onions, pressing them down so they're submerged. Let cool to room temperature, then refrigerate at least 30 minutes (best 1 hour) before serving.

4. If using potatoes: scrub and peel (optional). Cut into 1/4–1/2-inch sticks. Rinse in cold water until water runs clear to remove excess starch.

5. Toss drained fries with cornstarch, kosher salt, and black pepper until evenly coated.

6. Heat oil in a deep pot or fryer to 325°F (163°C). Fry potatoes in batches for 4–5 minutes until soft with no color. Remove and drain on a wire rack or paper towels.

7. Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches again for 2–3 minutes until golden and crisp. Drain and season lightly with additional salt if desired.

8. If you prefer oven method: toss cut potatoes with 2 tbs oil and spread on a baking sheet, roast at 425°F (220°C) for 25–30 minutes, flipping once, until golden and crisp.

9. In a medium saucepan over medium heat, melt the butter until foaming.

10. Whisk in the flour and cook for 1 minute to form a blond roux, stirring constantly so it doesn't brown.

11. Slowly pour in the milk and cream while whisking to remove lumps. Cook, whisking frequently, until the mixture thickens and coats the back of a spoon, about 4–6 minutes.

12. Reduce heat to low. Stir in the shredded cheddar and Monterey Jack a handful at a time, stirring until fully melted and smooth.

13. Fold in the diced green chiles, cumin, smoked paprika, salt, and pepper. Keep warm on very low heat, stirring occasionally. If sauce becomes too thick, stir in up to 2 tbs additional milk to reach desired pourable consistency.

14. If brisket is refrigerated, warm it gently: place chopped or sliced brisket in a small saucepan with 1 tbs brisket jus or reserved fat over low heat, tossing until warmed through (2–4 minutes). Alternatively, warm in a 300°F (150°C) oven covered with foil for 10–15 minutes.

15. Shred or chop brisket into bite-sized pieces if not already prepared.

16. Arrange fries on a large platter or divide among 2–4 plates depending on serving size.

17. Ladle warm green chile queso evenly over the fries, using as much as desired to coat.

18. Scatter the warmed brisket pieces over the cheesy fries.

19. Top with pickled red onion (drain excess brine), thinly sliced fresh jalapeño (seeds removed for less heat), and a sprinkle of cilantro.

20. Finish with a squeeze of lime and a dusting of cotija or queso fresco if using. Serve immediately while hot and melty.