Green Chile Cheese Fries | Idaho Potato Commission
CHILE SAUCE 1. Roast all the peppers on the grill, then remove the skins and roughly chop the peppers. 2. In a large pot, add the oil and sauté the tomatillos, onions and garlic until golden-brown....
Ingredients
- 2 Idaho® Russet Potatoes, peeled and cut into ¼-inch slices
- 2 quarts canola oil
- 8 ounces Chile Sauce (see recipe)
- ½ cup Oaxaca cheese, shredded
- ¼ cup 6-year Wisconsin Cheddar cheese, shredded
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