Loaded BBQ Potato Chips with Queso and Corn Relish

By Sprig Originals ✓ · cooked up in Sprig

Hand-fried kettle chips take the place of tortilla chips here: thick-cut, blistered rounds that stay crisp under a pour of smooth white queso, a bright corn-tomato-jalapeño relish and a handful of warm chopped smoked pork. Everything can be made ahead and held, then assembled in ninety seconds so nothing has a chance to go soft. A smokehouse appetizer worth $16 on a menu, built for about a quarter of that at home.

Ingredients

• 2 lb russet potatoes, scrubbed, unpeeled
• 6 cups peanut or canola oil, for frying
• 2 tsp fine sea salt
• 1 tsp smoked paprika
• 1/2 tsp granulated garlic
• 1/4 tsp cayenne pepper

• 12 oz white American cheese, sliced at the deli counter, torn
• 4 oz Monterey Jack cheese, shredded
• 2 tsp cornstarch
• 3/4 cup evaporated milk
• 1/4 cup whole milk, plus more as needed
• 2 tbsp pickled jalapeño brine
• 1/2 tsp ground cumin
• 1/4 tsp onion powder

• 1 1/2 cups corn kernels (from 2 ears, or thawed frozen)
• 1 tbsp neutral oil
• 1 cup cherry tomatoes, quartered
• 1 large fresh jalapeño, seeded and finely diced
• 1/3 cup red onion, finely diced
• 2 tbsp cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp kosher salt

• 12 oz smoked pulled pork or chopped smoked brisket
• 1/4 cup tomato-based barbecue sauce
• 1/4 cup sour cream, thinned with 1 tbsp water
• 1/4 cup pickled jalapeño slices
• 2 tbsp scallion greens, thinly sliced

Instructions

1. Slice the potatoes crosswise into 1/8-inch rounds on a mandoline or with a steady hand and a sharp knife. Drop the slices into a bowl of cold water as you go, then swish vigorously to release starch, drain, and cover with fresh cold water. Soak 20 minutes.
2. While the potatoes soak, make the relish: heat 1 tablespoon neutral oil in a skillet over medium-high until shimmering. Add the corn in a single layer and cook undisturbed 2 to 3 minutes until spotted brown, then stir and cook 1 minute more. Scrape into a bowl and cool 5 minutes, then fold in the tomatoes, fresh jalapeño, red onion, cilantro, lime juice and 1/2 teaspoon kosher salt. Set aside at room temperature.
3. Mix the salt, smoked paprika, granulated garlic and cayenne in a small bowl for the chip seasoning.
4. Drain the potatoes and dry them thoroughly — spread on clean kitchen towels, press with another towel on top, and blot until no visible moisture remains. Wet slices will spit dangerously in the oil.
5. Pour the oil into a heavy 5- to 6-quart pot to a depth of about 2 inches and heat to 300°F on a clip-on thermometer. Fry the potatoes in 5 or 6 small batches, adding a handful at a time and stirring often with a spider or slotted spoon. The bubbling will be furious at first; when it slows noticeably and the chips are deep golden and stiff, 5 to 7 minutes per batch, lift them out to a paper-towel-lined sheet pan and immediately dust with the seasoning mix. Let the oil return to 300°F between batches. (Shortcut: skip steps 1, 4 and 5 and warm 10 oz thick-cut kettle chips in a 250°F oven for 5 minutes, then toss with the seasoning.)
6. Make the queso: toss the shredded Monterey Jack with the cornstarch. In a heavy saucepan over low heat, warm the evaporated milk and whole milk until steaming but not simmering. Add the American cheese in handfuls, whisking until each addition melts before adding the next, then whisk in the cornstarch-coated Jack a little at a time. Stir in the jalapeño brine, cumin and onion powder. Keep the heat low — if the queso ever bubbles it can break. Hold over the lowest possible heat, thinning with a splash of milk if it tightens; it should ribbon off a spoon.
7. Warm the smoked pork in a skillet over medium heat with the barbecue sauce and 2 tablespoons water, tossing for 3 to 4 minutes until glossy and hot through. Keep warm.
8. Assemble immediately before serving: spread half the chips over a large platter or rimmed sheet pan, spoon over half the queso, half the pork and half the relish, then repeat with the remaining chips, queso, pork and relish so every layer gets topped. Do not dump all the queso on top of a single mound.
9. Drizzle with the thinned sour cream, scatter the pickled jalapeños and scallion greens over the top, and carry it to the table right away — these are best within 5 minutes of building.

Chef's tips

Nutrition (per serving, estimated)

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