Fries Quatro Queso Dos Fritos
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4.8
63 reviews
Excellent
Fries Quatro Queso Dos Fritos
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This recipe creates crispy fried stuffed potato halves filled with a melted Mexican four-cheese blend. The potatoes are carefully hollowed, seasoned, and packed with cheese before being reassembled, secured with toothpicks, and fried until golden. A rich bacon and chili-infused sour cream accompanies the dish, adding tang and smoky heat to the creamy cheese and crispy potato.
Description
The dish uses small round potatoes that are scored, halved, and hollowed out to create a cavity for the cheese filling. After seasoning the potato interiors with kosher salt, they are densely packed with the Mexican-style cheese blend. The halves are then reassembled and held together with toothpicks to maintain their shape during frying.
Submerged in hot peanut or canola oil heated to 350-375°F, the stuffed potatoes fry until the skin crisps and the cheese melts inside, usually around 8 to 10 minutes. The frying ensures a crunchy exterior and gooey, flavorful interior. The accompaniment of sour cream is flavored with scallions, cayenne or ancho chili powder, and crumbled bacon for added depth. This complements the cheesy stuffed potatoes with creamy, spicy, and smoky notes.
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Ingredients
- peanut oil for frying, or canola oil
- 12 potato such as baby white potatoes, scrubbed clean, skin-on, small round
- kosher salt
- 1 cup Mexican four cheese blend or use your own blend of Mexican-style cheeses, the sharper the better, shredded
- ⅓ cup all-purpose flour
- 1 egg beaten, large
- ½ cup bread crumbs or panko, plain
- black pepper freshly ground
- cayenne pepper
Bacon and Chili Sour Cream:
- 16 ounces sour cream
- 2 scallions sliced, plus more for garnish if desired
- ¼ to ½ teaspoon cayenne pepper or ancho chili powder
- 2 lices Bacon cooked and crumbled
Instructions
- Fill a Dutch oven 2-inches full with the oil and heat to 350 to 375°F.
- With a paring knife, lightly score 1 potato on its side and then slice it in half perpendicular to the score mark. This will help you know exactly which way to replace the potato halves. Use a small ice cream scoop or melon baller to scoop out the inside of each potato half, leaving no more than ¼-inch of potato inside the skin.
- Season the inside of each half with kosher salt, and then densely pack each half with ½ to 1 tablespoon of shredded cheese (that’s about 1 to 2 packed tablespoons per potato), depending on the size of the potato and its cavity (pack the cheese really well because when it melts it will shrink).
- Place the halves back together, using the score mark as a guide, and secure with a couple toothpicks. Repeat with the remaining potatoes.
- Using a slotted spoon or spider skimmer, gently place a few of the stuffed potatoes at a time into the hot oil. Fry for about 8 to 10 minutes or until tender (a toothpick should be able to pierce through the potatoes easily). Remove fried potatoes to a paper towel-lined plate and repeat with the remaining potatoes in batches. Carefully remove the toothpicks, and allow the potatoes to cool slightly before proceding.
- Meanwhile, make the sauce by stirring together the sour cream, sliced scallions, and cayenne pepper.
- Fill one bowl with flour, one bowl with the beaten egg, and one bowl with the bread crumbs. Season them all with salt and pepper, and season the bread crumbs with some cayenne pepper as well. This will be your breading station. One by one, dredge the potatoes in the flour mixture, shake off excess flour, coat with beaten egg, allow excess to drip off, and then finally coat with the bread crumbs. Set aside on a plate until ready to fry.
- When all the potatoes have been breaded, and the oil is back to the correct temperature (350 to 375°F), use the slotted spoon or spider skimmer once again to gently lower the breaded potatoes into the oil. Fry for 1 to 2 minutes until golden. Remove to a paper towel-lined plate and sprinkle with salt to season.
- Serve with the chili sour cream and crumbled bacon, and garnish with more scallions if desired.
Nutrition Information
Show Details
Serving
1piece with sauce
Calories
176kcal
(9%)
Carbohydrates
13g
(4%)
Protein
1g
(2%)
Fat
12g
(18%)
Saturated Fat
9g
(45%)
Monounsaturated Fat
1g
(5%)
Cholesterol
25mg
(8%)
Sodium
368mg
(15%)
Potassium
75mg
(2%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 12pieces
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Serving | 1piece with sauce | |
| Calories | 176kcal | 9% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 12g | 18% |
| Saturated Fat | 9g | 45% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 25mg | 8% |
| Sodium | 368mg | 15% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
63 reviews
Excellent
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