Every 3-4 months, I try to dig through our freezer to ensure nothing gets lost to the dread “back of the freezer.” These ventures sometimes yield gems of forgotten food, but more often than not, it’s random stuff past me thought future me would want. Wendy’s newest offering, Queso Fries, feels like someone in its research & development team found a container labeled “QUESO-2017” in the back of the freezer and decided to bring it back to restaurants.

In 2017, Wendy’s released Bacon Queso Fries as a companion side to its Bacon Queso Burger. Six years later, we now have Queso Fries as a companion to the chain’s Loaded Nacho Cheeseburger. The fast food side is a simple item with three ingredients: fries, shredded cheddar cheese, and poblano queso.

As a fan of the Baconator Fries, I had extremely high hopes. Unfortunately, they started out “pretty good,” but by the end of eating them, they were a solid “eh.” The first bite was a perfect little bit of everything: crispy fries, gooey queso, and slightly melted shredded cheese. Thanks to the mild but flavorful poblano peppers, the queso had a balanced spiciness.

The topping is a blend of various cheeses (American, cheddar, Monterey jack) that offer that savory cheese flavor without being too strong. The shredded cheddar was virtually lost to the other flavors and textures. Wendy’s fries offer a good starch base, but I would have liked to have had something else to give more texture (maybe the crunchy strips on Wendy’s Loaded Nacho Cheeseburger?). But I enjoyed my initial few bites of the fries.

However, time doesn’t stand still for any food item, and within five minutes, the queso had cooled into a thick, paste-like texture. Normally, I don’t have many issues with food texture, but something about the globbiness of the cheesy topping made me extremely uninterested in finishing the item. It had such a good flavor that this metamorphosis into cold goo was a bummer. Thankfully, my husband had no issue with the oobleck queso, so he finished the fries.

Wendy’s isn’t afraid to bring flavorful items to its menu, and I appreciate that. The Queso Fries are flavorful without being overly spicy. While they were initially quite good, they cooled down into a textural nightmare item I couldn’t finish. If you try them, just make sure to have someone around who will eat the rest when the cheese sauce turns to gak.

Purchased Price: $3.49
Rating: 6 out of 10
Nutrition Facts: 390 calories, 20 grams of fat, 7 grams of saturated fat, 25 milligrams of cholesterol, 940 milligrams of sodium, 43 grams of carbohydrates, 4 grams of fiber, 1 grams of sugar, and 9 grams of protein.

My first thought upon taking a sip of Wendy’s new Frosty Cream Cold Brew: why is this so dang sweet?

My second thought: am I actually just drinking straight-up creamer?

My third thought: a lot of people are going to say this is way too sweet.

My fourth thought: but I’m not one of them, BRING IT ON!

Suffice it to say, this latest offering from my favorite red-headed fast food mascot (sorry, Ronald McDonald) comes on strong. It also comes in three flavors; I chose vanilla (it felt like the most neutral for a review… and also happens to be my favorite), but if you prefer chocolate or caramel, those are also available.

My knee-jerk comparison to coffee creamer makes sense, as this beverage consists of cold-brewed coffee with something that Wendy’s identifies as “Frosty creamer” (which, according to its site, is creamer that is actually made from a Frosty), plus a syrup in the aforementioned flavor of your choice, served over ice.

If you’re unfamiliar with cold brew, it’s coffee made from grounds steeped in cold water for an extended period of time. In addition to being known for being more caffeinated than regularly brewed coffee, cold brew has a reputation for tasting particularly smooth, and that’s definitely a word that I would use to describe this drink. On top of that rich, goes-down-easy taste, the texture was noticeably thick and creamy, which made for an indulgent feel. I drank mine late enough in the day that it was more of a dessert than a pick-me-up, and that feels appropriate for something so decadent (although perhaps not the best for my sleep schedule).

The only thing this coffee was missing for me was, well, tasting like coffee. I’ve had cold brew before, and while it is usually on the mellow side, I’ve still always been able to notice that characteristic bitterness lurking beneath the surface. Here, though, even as someone who typically can’t hide the acrid flavor even when it’s masked by generous quantities of milk and cream, I genuinely couldn’t detect any hint whatsoever.

I suspected that maybe my first few sips were just ridiculously sweet because I was getting all the creamer at once, and yes, the sweetness of my subsequent sips was definitely less intense (though definitely still there)… but those sips still tasted more like milk than coffee. While remaining velvety in texture, they also seemed a little watered down flavor-wise. Honestly, if I’d tried this drink past the initial sips while blindfolded, I probably would have guessed it was milk tea after the ice had started to melt.

As I’ve stressed a few times by now, that pronounced sweetness was a positive for me, but I’m aware that many would find it overpowering or just not complex enough (and I admit that I also wish there was a tad more to the flavor profile than “overly sweet, then milky/watery”). So if you’re a coffee purist or just wary of a sugar rush, I’d advise sticking with just regular cold brew or a regular Frosty (or heck, both separately). But if, like me, every one of your teeth is a sweet tooth, you’ll likely find this combination crave-worthy, even if somewhat simple.

Purchased Price: $2.17
Size: Small
Rating: 7 out of 10
Nutrition Facts: 170 calories, 3 grams of fat, 10 milligrams of cholesterol, 70 milligrams of sodium, 31 grams of total carbohydrates, 0 grams of fiber, 27 grams of sugar, and 4 grams of protein.

Before every fast food chain and its brother started making chicken sandwiches that were actually good, Wendy’s had it figured out. It had the logistics of a solid chicken breast fillet and a spicy version essentially perfected, at least by drive-thru standards.

A few years ago, it introduced a Ghost Pepper Ranch dipping sauce, but this is the first time that sauce has graced a chicken sandwich (unless you were savvy enough to do it yourself), and it’s now being joined by several other layers of heat and flavor. The much-loved spicy chicken breast is topped with ghost pepper-infused American cheese, ghost pepper and ranch-seasoned crispy onions, lettuce, tomato, and ghost pepper ranch sauce.

My first impression of this sandwich, both times I tried it, was that it looked exceptionally well put together. The buns were glossy and not squashed, the cheese nicely melted, the mostly unnecessary vegetable toppings fresh looking, the fried onions abundant and still crispy, the chicken breast devoid of any weirdness, and everything properly sauced with a little extra spilling out onto the wrapper for good measure. Ghosts can be tricky things though, so let’s not get caught up in appearances. Sure, it looks good and innocent enough, but how does it taste?

I’m happy to report it tastes as good as it looks! It probably isn’t as spicy as the moniker sets you up for, but I’m not sure that’s a bad thing. This isn’t a demon sandwich; it’s more of a gentle haunting, and did we really expect anything more from Wendy’s? The heat never smacks you in the face, nor does it linger long. It’s pleasantly spicy and might make you want to sip your drink, but if you happened to eat it in the absence of any beverages, it wouldn’t leave you with your mouth on fire.

Since my sandwiches were evenly sauced, it wasn’t easy to try the ghost pepper cheese on its own, but from the small unsauced portion I got, I did think the cheese was flavorful and not your standard American. There’s a generous portion of onions that also aren’t particularly spicy, but they are crunchy, zesty, and a welcome addition. I have nothing against ranch, but it isn’t something that typically calls to me. It’s not my preferred dipping sauce or even salad dressing, but I really enjoyed this version. It has a nice buttermilk taste, and the ghost pepper plus extra herbs take it in a more interesting direction.

For as many times as “ghost pepper” is mentioned in the description, I could see people being disappointed in this if they wanted serious spice. If you temper your expectations and if you’re a fan of Wendy’s spicy chicken, consider this a very solid, kicked up version that won’t give you nightmares.

Purchased Price: $6.89
Rating: 8 out of 10
Nutrition Facts: 690 calories, 35 grams of total fat, 8 grams of saturated fat, 0.27 grams of trans fat, 90 milligrams of cholesterol, 1650 milligrams of sodium, 61 grams of total carbohydrates, 3 gram of dietary fiber, 7 grams of total sugars, and 32 grams of protein.

Years ago, I used to order Wendy’s salads fairly often. That was in the dark time before I became aware of the wonderful, fiber-rich elixir that is Wendy’s Chili. Sometimes in the years since, I would look at Wendy’s menu to see what new salads it had come out with, strawberry-this and arugula-that, would say, “hmm, interesting,” and go back to devouring my piping hot concoction of beany bliss.

But it just came out with a Grilled Chicken Cobb Salad, and I’ve always had a positive impression of Cobb salad; it’s the kind of salad I think I would like to order in a diner if I could ever resist ordering pancakes in a diner. I’ve always felt that hard-boiled eggs don’t get nearly enough recognition for how nutritious and tasty they are, and this is a good usage of them. I had this salad twice: once with bacon and once without. I would tell you why this happened, but it’s more fun to leave it a mystery — let’s just say mistakes were made.

This salad, which Wendy’s PR claims to have spent copious time and energy developing, includes grilled chicken, applewood smoked bacon, chopped tomatoes, crispy fried onions, diced egg, ranch dressing, and Wendy’s signature lettuce blend. It also has cheese shreds, which the press release does not name, but they’re in there. The only thing that’s a little surprising here is the crispy fried onions, which are not a typical Cobb salad ingredient, but they do add a welcome bit of crunch.

Normally I’m pretty stingy with dressing on my salads to keep the calorie count down, but here, I was pretty liberal with the ranch because I know that’s part of the experience. See what I endure in the name of science? The result was about as indulgent as you can get while still technically eating salad.

The tomatoes tasted nice and fresh, which was an excellent start. The applewood smoked bacon is absolutely delicious and good in all the ways that bacon should be, but you don’t get that much of it, so it makes less of a difference to the end product than I thought it would. What does matter, and it matters a lot, is the chicken. It’s moist without being slimy and pleasantly salty without being over-seasoned. And Wendy’s gives you A LOT of chicken; I kept finding pieces hiding among the lettuce long after I thought I had finished all of it. Now, is this the same grilled chicken Wendy’s currently uses for all its salads? Probably, but if so, it’s a lot better than I remember from when I ate the salads a lot.

The only ingredient that doesn’t really work here is the cheese. The ranch and the eggs steal the show as the “fatty” components, leaving the bland cheese with nothing to do.

I probably won’t order it again soon, but that’s because, after this one little dalliance, I remain in a committed relationship with Wendy’s Chili; otherwise, I probably would. It’s nothing exciting, but it’s a reliable classic done right.

Purchased Price: $7.99
Rating: 7 out of 10
Nutrition Facts: (Salad w/ranch dressing) 680 calories, 50 grams of fat, 12.5 grams of saturated fat, 270 milligrams of cholesterol, 1340 milligrams of sodium, 19 grams of carbohydrates, 3 grams of fiber, 5 grams of sugar, and 37 grams of protein.