Green Chile Cheese Fries | Idaho Potato Commission

Ingredients

• 5 pounds Anaheim peppers
• 5 pounds poblano peppers
• 2 cups jalapeño peppers
• 2 cups canola oil
• 3 pounds tomatillos, roughly chopped
• 2 pounds onions, roughly chopped
• 1 cup garlic cloves
• ½ cup salt
• ½ cup fresh oregano
• ¼ cup black pepper
• ¼ cup coriander, ground
• ¼ cup cumin, ground
• 5 gallons vegetable stock
• 2 bunches fresh cilantro with stems
• 1 gallon white beans, cooked
• 1 gallon black beans, cooked
• 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