You can find this recipe at El Restaurante.
Recipe courtesy of the Idaho Potato Commission (idahopotato.com).
Makes one large serving
The Green Chile Sauce:
5 lbs. Anaheim peppers
5 lbs. poblano peppers
2 c. jalapeño peppers
2 c. canola oil
3 lbs. tomatillos, roughly chopped
2 lbs. onions, roughly chopped
1 c. garlic cloves
½ c. salt
½ c. fresh oregano
¼ c. black pepper
¼ c. coriander, ground
¼ c. cumin, ground
5 gal. vegetable stock
2 bunches fresh cilantro with stems
1 gal. white beans, cooked
1 gal. black beans, cooked
Roast all the peppers on the grill, then remove the skins and roughly chop the peppers.
In a large pot, add the oil and sauté the tomatillos, onions and garlic until golden-brown. Then add the chopped peppers, salt, oregano, pepper, coriander and cumin and sauté for about 5 to 8 minutes over medium heat to bring the flavor out.
Add the stock and let the mixture cook over medium heat until it reaches the desired thickness, 35 to 40 minutes. Add the cilantro, then blend the mixture using an immersion blender. Add salt and pepper to taste. Stir in the beans.
The Fries:
2 Idaho® Russet Potatoes, peeled and cut into ¼-inch slices
2 qts. canola oil
8 oz. Chile Sauce (see recipe)
½ c. Oaxaca cheese, shredded
¼ c. 6-year Wisconsin Cheddar cheese, shredded
Bring a large pot of salted water to a boil. Boil potato slices about 7 minutes, until soft outside and firm inside. Drain and place in a cooler for 30 minutes.
Heat the oil in a deep pot and when the temperature reaches 350°F, fry the potatoes; remove with strainer.
Place fried potatoes in a metal pie tin, add the Green Chile Sauce and top with the cheeses. Place in a 350°F oven until cheese is melted, about 6 minutes.