Chipotle Beer Cheese Oven Fries

By cindyandmojo

Ingredients

• 1 tsp salt
• 1 tsp pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• 2 lbs russet potatoes, cut into wedges
• 3 tbs canola oil
• 2 tbs cornstarch
• 3/4 cup beer
• 1 cup shredded Cheddar (do not use pre shredded)
• 1/4 cup heavy cream
• 2 chipotle chili (plus additional to taste)
• 2 tbs Butter
• 1/4 cup green onions, chopped
• 1/4 cup cilantro, chopped

Details

Servings 1
Adapted from thebeeroness.com

Preparation

Step 1

Beermixology

Wheat Beer

I explained that I had to call my boss to tell him how it was going, but I had to wait at least 30 minutes after my arrival. I asked him to give me more time. He hesitated. “Look, how about this. We’ll play one game of poker, if I beat you, you buy the thing. If not, I’ll leave before I have to make the call.”

“I just beat you twice.” I said as I motioned towards the overpriced vacuum.

2 chipotle chili (plus additional to taste)

Directions

Preheat oven to 425.

In a small bowl stir together the salt, pepper, onion powder, garlic powder, smoked paprika, and chili powder.

Add the potatoes to a small bowl, sprinkle with spices, toss to coat.

Add the oil to a baking sheet.

Add the potatoes to the baking sheet in one even layer, with one of the cut sides down.

Bake for an additional 12 minutes or until the potatoes are golden brown and fork tender.

While the potatoes are baking, make the cheese sauce.

Add the cornstarch, beer, cheese, cream, and chipotle to a blender or food processor. Process until smooth.

In a pot over medium high heat, melt the butter. Add the cheese sauce, cook until thickened and warmed.