These loaded chili queso potato wedges are crispy-edged wedges piled high with warm chili, melted queso, fresh pico de gallo, and green onions. They're an off-menu Buffalo Wild Wings favorite you can make at home.
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Start with a large order of potato wedges in a takeout container or on a plate.
Top the potato wedges with chili.
Drizzle the queso over the chili and wedges.
Finish by topping with pico de gallo or sliced green onions.
Serve immediately and enjoy.
Cooked wedges and toppings are best enjoyed fresh. Store leftovers separately in airtight containers for up to 3 days; reheat wedges in a 375°F oven until crispy, then top with warmed chili, queso, and fresh garnishes.
Yes, cut and soak the wedges in cold water up to 2 hours before cooking to remove starch and ensure crispiness. Pat dry thoroughly before cooking.
Serve immediately after cooking. Add toppings just before serving to prevent sogginess. Keep chili and queso warm separately and drizzle over wedges at the last moment.
Absolutely. Canned chili and jarred queso dip or melted cheese sauce work well and save time. Heat them separately before topping.
Reheat the wedges alone in a 375°F oven for 5–8 minutes to re-crisp. Warm toppings separately and add fresh just before serving.
Yes. Thicker-cut fries or steak-cut potatoes work, but cooking time may vary slightly. Adjust based on thickness for even crispiness.
