Whiskey Tango Fries Recipe

Cook fries according to package instructions for best texture: deep-fry at 350°F (175°C) until golden and crisp (about 3–4 minutes per batch) or bake on a rimmed sheet at 425°F (220°C) tossed with 1 tsp oil for 18–22 minutes, turning halfway. Work in a single layer; cook until crispy. Drain on paper towels and season immediately with 1 tsp salt and 1/2 tsp black pepper.

Make a smooth queso

In a medium saucepan over medium heat, melt 1 tbsp butter. Whisk in 1 tbsp flour and cook 30–45 seconds to make a blonde roux. Gradually whisk in 1 cup whole milk until smooth. Bring to a gentle simmer, whisking constantly, until thickened, about 2–3 minutes. Reduce heat to low and add shredded white American and monterey jack cheeses in small handfuls, stirring until melted and smooth. Stir in 2 tbsp minced pickled jalapeño, 1/4 tsp ground cumin, 1/4 tsp smoked paprika and 1/2 tsp salt. Keep warm on the lowest heat or transfer to a small slow cooker or fondue pot to keep melty.

Preheat oven to 400°F (200°C). Arrange 6 slices thick-cut bacon on a wire rack set over a rimmed baking sheet. Bake 15–20 minutes until crisp. Transfer to paper towels, let cool slightly, then crumble into approximately 3/4 cup. Reserve 1–2 tbsp drippings (optional) for extra flavor.

In a bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk until smooth. Stir in 2 tbsp chopped chives, 1/2 tsp dried dill, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp apple cider vinegar, 1/2 tsp hot sauce and 1/4 tsp salt. Taste and adjust consistency with more buttermilk (1 tsp at a time) or seasoning as desired. Chill until ready to serve.

For chips: preheat oven to 375°F (190°C). Cut 6 corn tortillas into 6 wedges each. Lightly brush both sides with 1 tsp vegetable oil, spread in a single layer on a baking sheet and sprinkle with 1/2 tsp kosher salt. Bake 8–12 minutes, flipping once, until crisp and golden. Alternatively, fry tortilla wedges in 350°F oil 1–2 minutes until crisp.

If using store-bought salsa, warm slightly or serve chilled. If using the pico below, spoon about 3/4 cup pico/salsa into a small bowl to serve alongside fries.

Combine 1 cup diced tomatoes, 2 tbsp diced white onion, 2 tbsp chopped cilantro, 1 tsp minced jalapeño, 1 tbsp fresh lime juice and 1/4 tsp kosher salt in a bowl. Stir and let rest 10 minutes for flavors to meld. Taste and adjust lime or salt as needed.

Place the cooked fries on a large platter or individual plates. Spoon warm queso over the fries, using about 1/2–3/4 cup queso (reserve extra for drizzling). Scatter the crumbled bacon evenly over the queso-covered fries.

Drizzle Wayward Ranch (to taste) over the top — start with 2–3 tbsp. Sprinkle chopped cilantro and sliced green onions. Add spoonfuls of pico de gallo or place small ramelet of salsa/pico on the side. Serve immediately with house tortilla chips and extra warmed queso for dipping.

Optional: If you reserved bacon drippings, lightly toss fries (before queso) with 1–2 tbsp drippings for extra smoky flavor.