1, 26 ounce bag frozen French fries

½ teaspoon salt

1 cup queso dip (recipe below)

⅓ cup scallions, chopped

½ cup grape tomatoes, chopped


Queso Dip

2 tablespoon butter

1 small onion, chopped fine

2 jalapeño peppers, seeded and minced

2 large garlic cloves, peeled and minced

½ teaspoon Dish off the Block Ragin’ Cajun Spice Blend

½ teaspoon cumin

1, 4.5 ounce can diced green chilis

1, 12 ounce can evaporated milk

1 tablespoon corn starch

1 cup grape tomatoes, chopped into small pieces

8 ounce cheddar cheese, shredded

8 ounce American cheese, sliced

¼ cup scallions, chopped (plus more for garnish)

¼ cup cilantro leaves, chopped

Cook the French fries to crispy consistency according to the package directions.  Season with salt immediately when they come out of the oven.

Using tongs, pile the hot fries on a serving platter.  Drizzle the queso all over the fries and top with the scallions and tomatoes.  Devour.


Queso Dip

Melt the butter in a large deep skillet.  Add the onions, jalapeños, and garlic to the pan and cook until soft and fragrant, about 2-3 minutes.  Add the Cajun spice, cumin, and green chilis to the pan and stir to coat.  Add half of the evaporated milk to the pan.

To the other half of the evaporated milk (still in the can) add the corn starch and whisk to dissolve.  Add it to the pan and stir, cooking over medium high heat until it comes to a low boil and begins to thicken slightly.  Add the tomatoes and cheddar cheese, stirring to melt cheese.  Tear the American cheese into pieces and add to the pan, continuing to stir to melt.  Turn off the heat and stir in the scallions and cilantro leaves.

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