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Pimento Cheese Fries
© Lucas Allen

Pimento Cheese Fries

  • ACTIVE: 30 MIN

To take his french fries over the top, chef Jonathon Sawyer broils them with a tequila-spiked pimento cheese topping. It’s wonderfully decadent melted into the fries and also excellent as a dip.

  1. 3/4 pound aged white cheddar cheese, shredded
  2. 1/4 cup blanco tequila
  3. 2 Fresno chiles
  4. 1 tablespoon butter
  5. 1 onion, finely diced
  6. 1/4 cup mayonnaise
  7. 2 tablespoons chopped jarred pimientos
  8. 1 teaspoon paprika
  9. 1/4 teaspoon cayenne pepper
  10. Smoked sea salt
  11. Two 15-ounce packages frozen french fries or 1 recipe unseasoned Pommes Frites
  1. In a bowl, combine the cheese and tequila; refrigerate until the tequila is absorbed, about 30 minutes.
  2. Roast the chiles directly over a gas flame or under a preheated broiler, turning, until charred all over. Peel, seed and stem the chiles, then cut into 1/4-inch dice.
  3. In a medium skillet, melt the butter. Add the onion and cook over moderately low heat until softened, about 7 minutes. Scrape the onion into the infused cheese. Add the mayonnaise, pimientos, paprika, cayenne and chiles. Season the pimento cheese with smoked sea salt.
  4. Preheat the oven to 425°. Spread the french fries on a rimmed baking sheet in a single layer. Bake for 20 to 25 minutes, until browned and crisp. Remove the fries from the oven and preheat the broiler. Spoon the pimento cheese over the fries and broil 4 to 6 inches from the heat for 3 to 5 minutes, until the cheese is melted and browned in spots. Serve right away.


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