Cinco de Mayo Loaded Fries

1. Preheat the oven to 375 F.
2. Cut the potatoes into french fry sized pieces.
3. In a large bowl toss the potatoes, chili powder, seasoned salt and the olive oil.
4. Place the potatoes in one layer on a parchment covered rimmed baking sheet. Bake for 15-20 minutes until fries are cooked through and crispy. Use a spatula to flip them about halfway through.
5. While the fries are cooking heat the cream and the red pepper flakes over medium-low heat in a non-stick saucepan.
6. Shred the pepper jack cheese and toss the shredded cheese with the cornstarch. The cornstarch will keep the cheese from sticking together when it’s melting.
7. When the cream is warm, but not bubbling add about ¼ of the cheese. Whisk together until the cheese has melted. Repeat with the remaining cheese until all of it has been added.
8. Add the jalapenos to the cheese sauce, if using, and stir to combine.
9. To assemble the loaded fries put a nice base layer of fries on your plate, add some beef, drizzle with queso cheese sauce, and top it all with pico de gallo. And then devour!

Notes:
– Do not use pre-shredded cheese. It will make the queso dip grainy and yucky.
– Mexican Braised Beef recipe on my website, or use any leftover shredded beef.