Instructions
- Prepare the Fries: Soak potato fries in cold water for 1 hour. Drain and pat dry. Heat Duck Fat in a deep fryer or large pot to 325°F (160°C). Fry in batches until golden brown and crispy. Drain on paper towels and season with salt.
- Roast Poblano Peppers: Roast Poblano Peppers over an open flame or under a broiler until blackened on all sides. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skin, remove the seeds, and dice.
- Make the Roasted Poblano Pico de Gallo: In a medium bowl, combine Roasted Poblano Peppers, Tomatoes, Red Onion, Cilantro, and Lime Juice. Mix well.
- Make the Pickled Jalapeños: In a small saucepan, combine Jalapeños, White Vinegar, Sugar, and Salt. Bring to a boil, then reduce heat and simmer for 5 minutes. Let cool completely.
- Make the Queso Sauce: In a medium saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1 minute. Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly.
- Reduce heat to low and add White Cheddar Cheese, Monterey Jack Cheese, Smoked Paprika, and Nutmeg. Stir until cheeses are melted and sauce is smooth.
- Place the cooked Fries on a serving platter.
- Pour the Queso Sauce generously over the Fries.
- Top with Roasted Poblano Pico de Gallo and Pickled Jalapeños. Serve immediately.
