Loaded Fries Recipe

Name: Willie's Grill & Icehouses Loaded Fries Recipe
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: American
Ingredients: 1 lb frozen shoestring or crinkle-cut fries; 2 tbs vegetable oil (for frying) or olive oil (for oven); 1 tsp kosher salt; 2 tbs unsalted butter; 2 tsp all-purpose flour; 1 cup whole milk; 1 cup sharp cheddar cheese, shredded; 0.5 cup Monterey Jack cheese, shredded; 2 tbs cream cheese, softened; 2 tbs pickled jalapeño slices, chopped (optional); 0.25 tsp ground cumin; 0.25 tsp smoked paprika; 0.25 tsp freshly ground black pepper; 0.25 tsp salt; 6 slices bacon; 3 stalks green onions (scallions), thinly sliced; 0.5 cup ranch dressing; 2 tbs fresh cilantro, chopped (optional); 0.125 tsp freshly ground black pepper (for finishing)

Inspired by Willie's Grill & Icehouse

Time40m

Serves3

Fries topped with queso, bacon, green onions & ranch

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Ingredients

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Fries

1 lb frozen shoestring or crinkle-cut fries

2 tbs vegetable oil (for frying) or olive oil (for oven)

1 tsp kosher salt

Queso (cheese sauce)

2 tbs Unsalted butter

2 tsp 00 bread flour

1 cup whole milk

1 cup sharp cheddar cheese, shredded

1/2 cup Monterey Jack cheese, shredded

2 tbs cream cheese, softened

2 tbs pickled jalapeño slices, chopped (optional)

1/4 tsp Ground cumin

1/4 tsp Smoked paprika

1/4 tsp freshly ground black pepper

1/4 tsp Celtic sea salt

Toppings

6 slices bacon

3 stalks green onions (scallions), thinly sliced

1/2 cup ranch dressing

2 tbs fresh cilantro, chopped (optional)

1/8 tsp freshly ground black pepper (for finishing)

Method

Fries

Cook the fries according to your chosen method. For deep-frying: heat 2–3 inches of vegetable oil in a heavy pot to 350°F (175°C). Fry frozen fries in batches for 3–4 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towels. For oven-baked: preheat oven to 425°F (220°C). Toss fries with 2 tbs oil and spread in a single layer on a baking sheet. Bake 20–30 minutes, flipping once, until crisp and golden. Season immediately with 1 tsp kosher salt.

Queso (cheese sauce)

Make a roux

In a medium saucepan over medium heat, melt 2 tbs butter. Add 2 tsp flour and whisk continuously for 1 minute to cook the flour but not brown it.

Gradually whisk in 1 cup whole milk, bringing the mixture to a gentle simmer. Cook, whisking, until the sauce thickens slightly, about 2–3 minutes.

Reduce heat to low. Add 1 cup shredded sharp cheddar and 1/2 cup shredded Monterey Jack a handful at a time, whisking until smooth and melted. Stir in 2 tbs softened cream cheese until incorporated.

Add 2 tbs chopped pickled jalapeños (if using), 1/4 tsp ground cumin, 1/4 tsp smoked paprika, 1/4 tsp freshly ground black pepper, and 1/4 tsp salt. Taste and adjust seasoning. Keep warm on the lowest heat, stirring occasionally. If too thick, thin with 1–2 tbs milk.

Toppings

Cook the bacon: place 6 slices of bacon in a cold skillet. Turn heat to medium and cook, turning occasionally, until crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate and drain. When cool, chop or crumble into bite-sized pieces.

Prepare green onions: trim root ends and any wilted tops, then thinly slice the white and green parts on the bias. Chop cilantro if using.

Assemble the loaded fries: place the cooked fries on a large ovenproof platter or serving plate. Spoon or drizzle the warm queso over the fries, covering evenly. Scatter crumbled bacon over the cheesy fries, then sprinkle with sliced green onions and chopped cilantro.

Finish and serve: drizzle 1/2 cup ranch dressing over the fries or serve on the side for dipping. Grind a little black pepper over the top to taste. Serve immediately while fries and queso are hot.