Instructions
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Bake the fries. Cook crinkle cut fries according to package directions (typically 425°F for 25-30 min). Season with salt right when they come out.
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Sauté the onion. Melt butter in a medium saucepan over medium heat. Add onion and cook until soft and translucent, about 5-7 minutes. Reduce heat to medium-low.
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Melt in the cheese. Add cream cheese first and stir until melted. Then add the Monterey Jack and Pepper Jack in handfuls, stirring constantly until smooth. Add milk to loosen if needed.
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Finish the queso. Stir in the drained Rotel and garlic powder. Season with salt. Keep warm on low heat, stirring occasionally.
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Assemble. Pile fries onto a plate or oven-safe dish. Pour queso generously over the top. Add bacon, jalapeños, green onions, and a dollop of sour cream.
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Serve immediately while fries are hot and crispy.
💡 Notes
- Shred cheese yourself from blocks -- pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly.
- To keep the queso warm for serving, transfer to a small slow cooker on the "warm" setting.