Ingredients:

  • lbs Russet Potatoes
  • Tbsp Olive Oil
  • tsp Smoked Paprika
  • tsp Garlic Powder
  • ½ tsp Fine Sea Salt
  • ¼ tsp Black Pepper
  • Tbsp Unsalted Butter
  • Tbsp All-Purpose Flour
  • ½ cup Low-Fat Milk (1% or skim)
  • ½ cup Low Sodium Chicken or Vegetable Broth
  • oz Reduced-Fat Sharp Cheddar Cheese, finely grated
  • oz Monterey Jack Cheese, finely grated
  • ¼ tsp Ground Cumin
  • Pinch of Cayenne Pepper
  • ½ cup Green Onion, thinly sliced
  • ¼ cup Fresh Jalapeño, thinly sliced
  • Tbsp Fresh Cilantro, chopped

Instructions:

  1. Preheat oven to 425°F (220°C). Line baking sheets with parchment paper. Scrub potatoes well and cut into uniform ½-inch thick sticks (fries).
  2. In a large bowl, toss the cut fries with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  3. Spread fries in a single layer across the prepared baking sheets (do not overcrowd). Bake for 20 minutes.
  4. Carefully flip the fries and bake for another 15–20 minutes, or until golden brown and crisp.
  5. While fries bake, make the light queso sauce: melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and broth until smooth and slightly thickened (about 3 minutes).
  6. Remove the pan from the heat. Stir in the grated cheddar and jack cheeses, a handful at a time, stirring until completely smooth. Stir in cumin and cayenne; season with salt and pepper to taste.
  7. Assemble the dish: Arrange the hot, crispy baked fries on a large platter. Immediately pour the warm queso sauce evenly over the fries.
  8. Garnish liberally with sliced green onions, fresh jalapeños, and chopped cilantro. Serve immediately.