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French Fry & Cheese Stuffed Fried Jalapeños

with Grown in Idaho^® Super Crispy Crinkle Cut Fries

Cinco De Mayo might just become Cinco De Fryo when people get a taste of what any Grown in Idaho^® product can add to a classic jalapeño popper. We suggest our Super Crispy Crinkle Cut Fries for a crispy, cheesy, spicy frontier of fusion: part pepper, part spud and all attitude.

35 minutes

Serves 4

Ingredients

1 bag Grown in Idaho^® Super Crispy Crinkle Cut Fries, 28 oz
1 tbsp vegetable oil
12 jalapeño peppers
4 tbsp water
Salt, to taste
1 c cheese, grated

Directions

Prepare fries according to package instructions.

AIR FRYER: Fill basket with half the frozen potatoes. Slide out basket halfway through cooking time and shake.

OVEN: Arrange frozen potatoes in a single layer on a baking sheet lined with parchment paper. Bake until crispy. Stir halfway through cooking time to ensure even baking.
While fries are baking, place a large frying pan over a medium-high heat and allow pan to get hot. Then pour a little bit of vegetable oil in your hand and rub it onto each jalapeño chile to coat them lightly.
Place chiles using tongs into the heated frying pan and cook on each side until charred on all sides. About 4 minutes on each side.
Pour water over chiles and place a lid on pan and allow to cook/steam for an additional 3-4 minutes.
Remove chiles from pan and place on an aluminum lined cookie sheet. Take a small knife and cut a slit down the length of the top of each chile. Be careful to only cut the top layer of the chile skin and not cut all the way through.
Carefully open the slit and stuff the center of the chile with 1 tablespoon cheese, an already cooked fry, and top with another tablespoon of cheese. Once all the chiles are cut and stuffed, place in the preheated oven and bake for 3 minutes or until cheese is melted.
Remove from oven and allow to cool for 5 minutes.
Serve with guacamole, salsa, a cold one, and more Super Crispy Crinkle Cut Fries!