Nacho Fries + Chipotle Queso

• 6 russet potatoes, cut into ¼-inch-thick matchsticks (skin on)
• 2 T extra virgin olive oil
• 1 T smoked paprika
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/2 tsp black pepper
• flaky sea salt

Queso:

• 1 1/2 cups unsweetened almond milk
• 4 ounces non-dairy cream cheese (I use Kite Hill), cubed
• 4 ounces sharp cheddar cheese, shredded*
• 4 ounces Monterey or pepper jack cheese, shredded*
• 2 T all-purpose flour
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 chipotle pepper in adobo, finely chopped

* Or, 8 oz Mexican cheese

Directions:

1. Preheat the oven to 425° F.
2. Toss the potatoes and olive oil together, then spread in an even layer across two baking sheets. Do not overcrowd the pans. Bake for 15-20 minutes, then flip and bake for 15 minutes more.
3. In a bowl, combine the paprika, chili powder, cumin, onion powder, garlic powder, cayenne, pepper, and salt. Add the fries to a large bowl and toss with the seasonings, you may not need all the seasoning. Then season with salt.
4. Meanwhile, make the queso. In a medium pot, combine the milk and cream cheese over low heat. Stir until steaming and mostly smooth.
5. In a bowl, toss together the shredded cheese with the flour, onion powder, and garlic powder. Little by little, add the cheese to the milk, stirring until the sauce is smooth. Stir in the chipotle pepper.
6. Serve the queso warm with the fries on the side.