Cook The Book: Jalapeño Cheese Fries

• 2 pounds russet potatoes
• 2 1/2 cups peanut oil
• 2 jalapenos, seeded and sliced
• 1 onion, sliced
• Salt
• 1 cup Chile con Queso (recipe follows), or sub in one 15-ounce jar of Cheez Whiz
• 1/4 cup pickled jalapeno slices
• 1 pound Velveeta cheese, cut into 1-inch cubes
• 1 can Ro-tel tomatoes

1. Peel the potatoes; cut into 1/2-inch sticks. Rinse and pat dry with paper towels. Pour the oil into a 12-inch skillet; add potatoes, packing them tight until the cold oil almost covers them.
2. Turn on heat to medium; cook potatoes, shaking pan to keep them from sticking, until they start to turn a pale golden color, about 10 minutes. Quit shaking pan; cook 8 to 10 minutes more. Sprinkle the jalapenos evenly over top of potatoes. Wait 3 minutes, then do the same with the sliced onion.
3. Raise heat to medium-high; start turning potatoes, constantly moving them around to promote even browning. Continue until potatoes are golden brown. Drain and place on a wire rack. Sprinkle with salt.
4. Divide evenly among four bowls; drizzle each with desired amount of Chile con Queso. Garnish with pickled jalapeno slices, and serve immediately.
5. Place Velveeta and Ro-tel in a slow cooker or double boiler, and cook until Velveeta is melted. (You can also use a microwave to prepare this, but a slow cooker keeps the dip warm.)

russet potatoes, peanut oil, jalapeufos, onion, salt, queso, velveeta cheese, rotel tomatoes

Taken from www.seriouseats.com/recipes/2007/05/cook-the-book-jalapeno-cheese.html (may not work)