Firecracker Tailgate Chili Fries

Allergens

Dairy (in sour cream and cheese), Gluten-free (if using gluten-free chili)

Ingredients

• 1 lb russet potatoes, sliced into ½
• inch thick fries 2 tbsp vegetable oil Salt and pepper, to taste 2 cups chili con carne (store
• bought or homemade) 1 cup shredded cheddar cheese 1 cup diced red onion ½ cup sliced jalapeno peppers ¼ cup chopped cilantro 2 tbsp sour cream

Instructions

1. Preheat oven to 400°F (205°C).
2. In a large bowl, toss fries with vegetable oil, salt, and pepper. Spread them evenly on a baking sheet and bake for 20 25 minutes or until golden brown and crispy.
3. Warm the chili con carne in a saucepan over medium heat.
4. Arrange cooked fries on a serving platter. Top with warmed chili, shredded cheddar cheese, diced red onion, sliced jalapeno peppers, and chopped cilantro.
5. Drizzle sour cream over the top for an extra burst of coolness.

Chef’s Insight

Use thick-cut russet potatoes for crispier fries that hold their shape during baking.

Notes

This recipe makes for a perfect party food or a fun game-night meal at home.