French Fry & Cheese Stuffed Fried Jalapeños

with Grown In Idaho® Super Crispy Crinkle Cut Fries

Cooking Time
35 Minutes



Whether it’s Cinco De Mayo or any day ending in Y, you can make today FRYDAY with these perfectly festive and cheesy, fry-loaded fried jalapeños.

  • 1 Bag Grown In Idaho® Super Crispy Crinkle Cut Fries

  • 1 T Vegetable Oil

  • 12 Jalapeño peppers

  • 4 T Water

  • Salt, to taste

  • 1 C Cheese, grated


  1. OVEN: Preheat oven to 425°F.
    Arrange frozen potatoes in a single layer on a baking sheet lined with parchment paper. Bake 25-30 minutes or until crispy. Stir halfway through cooking time to ensure even baking.

    AIR FRYER: Preheat air fryer to 360°F.
    Fill basket with half the frozen potatoes. Cook 12-14 minutes. Slide out basket halfway through cooking time and shake.

  2. 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.

  3. 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.

  4. Pour water over chiles and place a lid on pan and allow to cook/steam for
    an additional 3-4 minutes.

  5. 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

  6. 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.

  7. Remove from oven and allow to cool for 5 minutes.

  8. Serve with guacamole, salsa, a cold one, and more Super Crispy Crinkle Cut