Nacho Fries with Chipotle Queso

Oven baked fries tossed in a homemade mix of smoky Mexican-inspired spices. The fries alone are delicious and leave you with "nacho" dusted fingertips. But the queso, which is creamy and extra cheesy, really tops them off. Everything together makes for an awesome appetizer.

Fries:
4-6 russet potatoes, cut into ¼" thick matchsticks
2 Tbsp. extra-virgin olive oil
1 Tbsp. smoked paprika
2 tsp. chili powder
1 tsp. cumin
1 tsp. onion powder
1 tsp. garlic powder
¼ tsp. cayenne pepper
½ tsp. black pepper, freshly ground
flaky sea salt

Queso:
1½ cups whole milk
4 oz cream cheese, cubed
10 oz sharp cheddar cheese, shredded
10 oz Monterey or pepper jack cheese, shredded
2 Tbsp. all-purpose flour, unbleached
½ tsp. onion powder
½ tsp. garlic powder
2 chipotle peppers in adobo, finely chopped

Preheat the oven to 425°F (220°C/200°C fan, Gas Mark 7).

Toss the potatoes and olive oil together, then spread in an even layer across two baking sheets. Do not overcrowd the pans.

Bake for 15-20 minutes, then flip and bake for 15 minutes more.

In a bowl, combine the paprika, chili powder, cumin, onion powder, garlic powder, cayenne, pepper, and salt. Add the fries to a large bowl and toss with the seasonings, you may not need all the seasoning. Then season with salt.

Meanwhile, make the queso. In a medium pot, combine the milk and cream cheese over low heat. Stir until steaming and mostly smooth.

In a bowl, toss together the shredded cheese with the flour, onion powder, and garlic powder. Little by little, add the cheese to the milk, stirring until the sauce is smooth. Stir in the chipotle peppers.

Serve the queso warm with the fries on the side.