Cheesy Chipotle BBQ Chicken Poutine

1. In a large saucepan over medium high heat, add the chicken breasts with a drizzle of oil, sprinkle with the El Paso spices and brown on each side until golden brown.
2. Remove the breasts from the pan, deglaze with the beer and add the BBQ sauce and chicken broth and mix well. Return the breasts to the pan, cover and place in the oven at 300°F for about 3 hours or until the chicken shreds easily.
3. In a saucepan, brown the shallot and red pepper with a drizzle of olive oil for 2 to 3 minutes. Deglaze with the beer and add the milk.
4. Bring the mixture to a boil and add the Le Petit Crémeux cheese. Then gradually add the grated cheese until the sauce has a nice creamy texture.
5. Pat the marinated jalapeño slices dry, coat them in flour, then in egg and crushed Ariba nachos and place in the Air Fryer at 390°F for about 5 minutes.

MAKE THE BEST FRIES IN OIL

1. Prepare and clean the potatoes:Peel the potatoes (optional) and cut them into 1 cm thick sticks. Rinse the fries under cold water to remove excess starch.
2. Soak the fries (optional but recommended):Soak the sticks in a large bowl of cold water for at least 30 minutes (or ideally 1 hour). Drain and dry well with a clean tea towel or paper towel.
3. Heat the oil:Preheat the fryer to 150°C (300°F) for initial cooking.
4. First cooking (pre-cooking):Dip a small amount of fries into the hot oil and cook for 5 minutes (they should be tender but not colored). Drain and let rest on paper towels. Repeat with the remaining fries.
5. Second cooking (for crispiness):Increase the temperature of the oil to 180°C (350°F). Add the fries in small batches and fry until golden and crispy (about 3 to 4 minutes). Drain and place on paper towels.