| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Active: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 2 1/2 pounds russet potatoes
- 3 ripe avocados
- 2 limes, juiced
- 1 Roma tomato, finely diced
- 1 jalapeño, minced
- Kosher salt and freshly ground black pepper
- 1 pound bulk chorizo
- 1 pound processed cheese, such as Velveeta, cut into cubes
- One 10-ounce can fire-roasted tomatoes and green chiles
- Canola oil, for frying
- 2 teaspoons seasoning salt
- 1/2 cup sour cream
- 1/2 cup fresh cilantro leaves
- One 2-ounce jar diced pimentos, drained
Instructions
- Fill a large bowl with ice water. Peel and rinse the potatoes. Cut each potato into 4 or 5 slices lengthwise, then cut each piece into fries. Place the fries in the ice water.
- Halve the avocados and remove the pits. Dice the avocados in their shells, then squeeze the flesh into a medium bowl. Mash the avocados with the back of a fork until you reach the desired consistency for guacamole. Fold in the lime juice, Roma tomato and jalapeño. Season with salt and pepper and set aside.
- Heat a large cast-iron skillet over medium-high heat; line a plate with paper towels. Add the chorizo to the skillet and cook until browned, 5 to 8 minutes, then transfer to the lined plate to drain. Lightly clean the skillet and lower the heat to medium low. Add the cheese and fire-roasted tomatoes and green chiles. Cook, stirring frequently, until the cheese has melted. Fold in the chorizo and place on a very low burner until ready to use.
- Fill a large, heavy-bottomed pot with a few inches of oil. Heat the oil to 300 degrees F.
- Drain and rinse the potatoes under cold water for 15 to 20 seconds. Transfer to a baking sheet lined with paper towels and blot with the paper towels to dry them. Line a second baking sheet with fresh paper towels.
- Fry the potatoes in 2 batches until they are slightly softened but have no color, 3 to 4 minutes. Remove to the fresh paper towels to drain
- Heat the oil to 400 degrees F; line a third baking sheet with fresh paper towels. Fry the potatoes in 2 batches until golden and crisp, 2 to 3 minutes. Drain on the paper towels.
- Sprinkle the seasoning salt over the fries, then toss and place on a platter.
- Top the fries with half of the queso con chorizo followed by the guacamole, sour cream, cilantro and pimentos. Transfer the remaining queso con chorizo to a serving bowl and serve alongside the fries.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1715 |
| Total Fat | 151 g |
| Saturated Fat | 33 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 12 g |
| Sugar | 12 g |
| Protein | 38 g |
| Cholesterol | 137 mg |
| Sodium | 2151 mg |
Reviews
This was AWESOME!