This recipe comes from Rachael Ray’s book (2,4,6,8) and will go good with yesterdats recipe. Chunky Chicken and Chorizo Chili.
1 large package frozen waffle cut fries
2 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons tomato paste
2 cups milk
2 cups grated cheddar
2 chipotles in adobo, chopped, plus 2 spoonfuls sauce
Bake waffle fries to package directions. Heat butter in a small pot over medium heat and
whisk in flour. Cook the flour a minute then add the tomato paste. Cook paste a minute then
whisk in milk. When sauce bubbles, stir the cheese and chipotles into it. Season the sauce
with salt, to taste. Remove fries from oven when crisp and golden brown. Spoon the thick cheese sauce over waffle fries and serve.