Quatro Queso Dos Fritos

Ingredients

Yukon Gold Potatoes

1 bag shredded Mexican Four Cheese Blend (Cheddar, Asadero, Monterey Jack, Queso Quesadilla)

1 bag Thick cut shredded sharp cheddar cheese

1 quart Vegetable oil

For the Batter:

1 large egg

1 tsp milk

½ cup flour

½ cup Panko bread crumbs

Seasoning blend*:

1 tsp paprika

1 tsp garlic salt

1 tsp black pepper

1 tsp turmeric*

1 tsp oregano*

1 tsp cayenne

1 tsp red pepper

1 tsp thyme*

1 tsp ground cumin*

1 tsp basil*

1 tsp ancho chili powder

Lemon Garlic Aioli:

1 large egg

2 cloves Garlic

T tbsp Lemon juice

1 cup Olive oil

1 tsp Salt

Directions

Preheat vegetable oil to 350 degrees F (Medium heat)

Scrub potatoes, then cut them in half and hollow them to ¼ in thick

Mix cheeses, then stuff the potatoes

Connect halves with toothpicks

Fry for 5-10 minutes (until tender)

Make batter while cooking- mix eggs and milk in one bowl, set out flour and bread crumbs and seasoning on two plates

Remove from oil and take out toothpicks, allow to cool

Roll potatoes in flour, then egg mixture, then bread crumbs and seasoning

Fry again for 3-7 minutes (until golden brown and crispy

Lemon Garlic Aioli:

Crack egg, then gently add other ingredients

Blend on low for about 20 seconds until mostly white

Continue to blend, slowly moving blender up and down until the aioli forms and is smooth

Add hot water or put in fridge if not thickening enough