One thing I love about being in New Mexico is the unique foods we’ve been able to try. On our visit to Ojo Caliente this past July we were able to enjoy these fabulous Green Chile Fries!
They were fabulous! Slightly spicy with a wonderful breading that made us go back for them three separate times. 🙂
One thing I love to do when we eat something from a restaurant that we really enjoy is to try to recreate it at home. This can be somewhat of a challenge but it sure was fun. Here is my take on these fries. I actually baked them to keep them a bit healthier but all in all they were delicious. The vinegar dipping sauce was a bit harder to recreate but I think I came pretty close. Let me know what you think if you make them. Always looking for feedback on recipes! Enjoy!
Baked Green Chile Fries w/Vinegar dipping sauce
Vinegar dipping sauce (see below)*
6-8 large poblano peppers (or jalapeños or any large spicy pepper)
1 cup all-purpose flour, plus 2 tablespoons
3 large eggs, beaten
1/4 cup milk
1 cup Panko bread crumbs
1/2 tsp cumin
1/2 tsp cayenne (optional)
Salt and freshly ground black pepper
Preheat the oven to 400 degrees F.
Remove the seeds from all of the peppers and cut into 1/2-inch lengthwise strips.
Set up a breading station: 1 pan of 1 cup of flour, 1 pan of eggs beaten with milk, 2 tablespoons of flour and mustard, and 1 pan of bread crumbs seasoned with cheese, and salt and pepper, to taste.
Coat the peppers in the flour, then in the egg mixture and then in the bread crumbs.
Arrange the chili fries on a nonstick baking sheet and roast for 18-20 minutes, turning once.
While chile’s are cooking, prepare the dipping sauce:
Ingredients for dipping sauce
1/2 cup white distilled vinegar
2 cloves crushed garlic
1 tsp black pepper
1/4 tsp cayenne
pinch of kosher salt
1/4 tsp red pepper flake
1 tbsp honey or Agave
Whisk together all ingredients until honey/agave is dissolved and then refrigerate. You can make this the day before to help the flavors meld even more! Just be sure to mix it up again before serving.