Green Chile Fries

Menu PartAppetizer/Small Plate
Cuisine TypeMexican
Green Chile Fries

Chef Dana Rodriguez

Work & Class


Chef Dana Rodriguez of Work & Class restaurant in Denver combines three types of chilies, tomatillos and beans to load up french fries with bold flavor. The dish is a hybrid of an American staple and typical Mexican sauce, but is a fitting Cinco de Mayo bar snack or shareable appetizer. Pair the fries with a margarita or agua fresca to fit with the theme.



Chile sauce

5 lb. Anaheim peppers

5 lb. poblano peppers

2 cups jalapenos

2 cups canola oil

3 lb. tomatillos, roughly chopped

2 lb. onions, roughly chopped

1 cup garlic cloves

½ cup salt

½ cup fresh oregano leaves

¼ cup black pepper

¼ cup ground coriander

¼ cup ground cumin

5 gal. vegetable stock

2 bunches fresh cilantro, with stems

1 gal. cooked white beans

1 gal. cooked black beans


2 russet potatoes, peeled and cut into ¼-in. slices

2 qt. canola oil

8 oz. chile sauce (recipe above)

½ cup shredded Oaxaca cheese

¼ cup shredded aged cheddar cheese


1. For chile sauce, roast all peppers on grill until charred and softened. Remove skins and seeds; roughly chop peppers.

2. In large stockpot, heat oil over medium heat. Add tomatillos, onions and garlic; saute until golden brown. Stir in chopped chile peppers, salt, oregano, pepper, coriander and cumin; saute 5 to 8 minutes to develop flavor.

3. Stir in stock. Cook over medium heat 35 to 40 minutes until mixture reaches desired thickness. Stir in cilantro. With immersion blender, blend mixture until a chunky puree. Stir in salt and pepper to taste; stir in beans.

4. For fries, bring a large pot of salted water to a boil. Boil potato slices about 7 minutes or until soft outside and firm inside. Drain and cool in walk-in for 30 minutes.

5. In deep fryer, heat 2 quarts oil until temperature reaches 350 F. Fry potatoes until crisp; remove with strainer.

6. Place french fries in metal pie tin; top with chile sauce and cheeses. Heat in 350 F. oven 6 minutes or until cheese melts.

Photo courtesy of Idaho Potato Commission

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