Spicy Queso Loaded Potato Wedges

• 4 large russet potatoes, cut into wedges
• 1/4 cup olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup queso blanco or cream cheese
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1/4 cup chopped fresh cilantro
• 2 tablespoons sliced jalapeños
• Optional: sour cream and green onions for garnish

Steps

1. 1 Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. 2 In a large bowl, toss potato wedges with olive oil, smoked paprika, 1/2 teaspoon cayenne, garlic powder, salt, and pepper.
3. 3 Spread potatoes in a single layer on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crispy.
4. 4 While potatoes roast, make the spicy queso: In a saucepan over low heat, combine both cheeses, 1/2 teaspoon cayenne, and chili powder. Stir until smooth.
5. 5 Once potatoes are done, remove from oven and immediately drizzle with spicy queso.
6. 6 Top with cilantro and jalapeños. Serve hot with optional sour cream and green onions.

Equipment

• Baking sheet
• Parchment paper
• Mixing bowl
• Saucepan

Variations

• Add crumbled cooked bacon or sautéed onions for extra flavor.

Substitutions

• Use mozzarella if cheddar or Monterey Jack is unavailable.
• Substitute Greek yogurt for sour cream for a lighter option.

Pairings

• Pair with a cold Mexican lager or a zesty margarita.

Nutrition

Tips

• For extra crispiness, soak potato wedges in cold water for 30 minutes before seasoning.
• Adjust the cayenne to control the spice level.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with a side of tangy salsa or avocado crema.

FAQ