Spicy Mexican-Style Battered Fries with Chorizo Queso Dip

Spicy Mexican-Style Battered Fries with Chorizo Queso Dip

Spicy Mexican-Style Battered Fries with Chorizo Queso Dip

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Spicy Mexican-Style Battered Fries with Chorizo Queso Dip

Course fries
Servings 8

Ingredients
  

  • 8 pounds Sysco Imperial Red Battered Jumbo Crinkle Cut Fries
  • 1 tablespoon Arrezzio Imperial olive oil
  • ½ cup Imperial Fresh red bell pepper, diced
  • ½ cup Imperial Fresh white onion, diced
  • 1 each Imperial Fresh garlic clove, minced
  • 1 pound Casa Solana chorizo, casings removed
  • 2 cups Wholesome Farms Classic whole milk
  • 2 tablespoons Sysco Classic cornstarch
  • 2 cups Block & Barrel Monterey Jack cheese, shredded
  • 2 cups Block & Barrel white Cheddar cheese, shredded
  • 1 teaspoon Sysco Classic kosher salt
  • 4 teaspoons Imperial/McCormick taco seasoning
  • 8 each Imperial Fresh cilantro sprigs for garnish

Instructions
 

  • Heat oil in a sauté pan over medium-high heat.Add pepper and onion; cook until tender, about 5 minutes,stirring occasionally. Add garlic; cook until fragrant. Addchorizo; cook until browned, about 8 minutes, breakingup chorizo with side of spoon.
  • Heat milk to a simmer in a saucepot over medium-high heat.Whisk cornstarch and ¼ cup water in a bowl. Whisk cornstarchmixture into milk; cook until thickened. Remove from heat.
  • Heat milk to a simmer in a saucepot over medium-high heat.Whisk cornstarch and ¼ cup water in a bowl. Whisk cornstarchmixture into milk; cook until thickened. Remove from heat.
  • To serve, deep-fry a portion of Red Battered Jumbo Crinkle CutFries at 350°F until golden brown and crisp, about 5 minutes;sprinkle with seasoning.
  • Add chorizo mixture in a saucepan over medium heat untilheated through, about 3 minutes. Top Chorizo Queso Dip withchorizo mixture; serve with Red Battered Jumbo Crinkle CutFries garnished with cilantro.
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