Peel the russet potatoes and cut them into 1/2-inch sticks.

Rinse the potato sticks thoroughly and pat them dry with paper towels.

Pour peanut oil into a 12-inch skillet, ensuring the oil almost covers the potatoes when added.

Add the potatoes to the cold oil, packing them tightly.

Turn the heat to medium and cook the potatoes, shaking the pan to prevent sticking, for about 10 minutes until they begin to turn pale golden.

Stop shaking the pan and continue cooking for 8-10 minutes more.

Sprinkle the sliced jalapeños evenly over the potatoes.

After 3 minutes, add the sliced onion over the potatoes.

Raise the heat to medium-high and start turning the potatoes constantly to promote even browning.

Continue cooking until the potatoes are golden brown.

Drain the fries and place them on a wire rack to remove excess oil.

Sprinkle the fries with salt to taste.

Divide the fries evenly among four bowls.

Drizzle each bowl with the desired amount of Chile con Queso.

Garnish with pickled jalapeño slices and serve immediately.

To make the Chile con Queso, place Velveeta cheese and Ro-tel tomatoes in a slow cooker or double boiler.

Cook until the Velveeta is melted, stirring occasionally.

Alternatively, microwave the Velveeta and Ro-tel until melted, but a slow cooker is recommended to keep the dip warm.