Texan Heartland Recipe
Roja Brava Loaded Queso Fries
- Servings
- 4
- Prep Time
- Cook Time
Golden, crispy fries are covered in silky queso, fresh toppings, and a generous Roja Brava drizzle. The sauce’s fire-roasted red serrano heat and garlic-forward tang cut through the rich cheese, turning a familiar favorite into an irresistible shareable plate.
Ingredients
- 1 (28-ounce) bag frozen extra-crispy French fries
- ¾ cup whole milk, plus more as needed
- 8 ounces white American cheese, chopped or torn into small pieces
- 1 cup shredded Monterey Jack cheese
- 3 tablespoons Texan Heartland Roja Brava Hot Sauce, divided
- 1 Roma tomato, seeded and diced
- 2 green onions, thinly sliced
- 2 tablespoons chopped fresh cilantro
- Kosher salt, to taste
- Additional Texan Heartland Roja Brava Hot Sauce, for serving
Directions
- Bake the fries: Preheat the oven according to the package directions. Spread the fries in a single layer on a large rimmed baking sheet and bake until deeply golden and crispy, turning once during cooking.
- Warm the milk: While the fries finish cooking, heat the milk in a medium saucepan over medium-low heat until steaming but not boiling.
- Make the queso: Reduce the heat to low. Add the American cheese a handful at a time, stirring until completely melted before adding more. Stir in the Monterey Jack until the queso is smooth. Remove from the heat and stir in 1 tablespoon of Texan Heartland Roja Brava Hot Sauce. Add another splash of milk if needed to reach a pourable consistency.
- Build the fries: Transfer the hot fries to a serving platter and season lightly with salt. Spoon the warm queso evenly over the fries.
- Add the Roja Brava: Drizzle the remaining 2 tablespoons of Texan Heartland Roja Brava Hot Sauce over the queso.
- Finish and serve: Top with diced tomato, green onions, and cilantro. Serve immediately with additional Roja Brava on the side.
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