Fiery Texan Chili Cheese Fries

Allergens

Dairy, Gluten-Free (if using gluten-free chili powder)

Ingredients

• 2 lbs russet potatoes 2 cups vegetable oil 1 lb ground beef 1 medium onion, finely chopped 2 cloves garlic, minced 1 can (15 oz) tomato sauce 1 can (4 oz) diced green chiles 1 tbsp chili powder 1 tsp ground cumin 1/2 tsp paprika 1/4 tsp cayenne pepper Salt and pepper, to taste 2 cups shredded cheddar cheese Sour cream, for serving

Instructions

1. Preheat the oven to 400°F (200°C). Cut the potatoes into French fries and rinse them under cold water. Pat dry and set aside.
2. In a large pot, heat vegetable oil over medium high heat. Carefully add half of the potato fries, making sure they are in a single layer and not touching. Fry for 3 4 minutes until golden brown, then remove with a slotted spoon and transfer to a paper towel lined plate. Repeat with remaining fries.
3. In a skillet over medium heat, cook the ground beef, onion, and garlic until the meat is browned and onion is translucent. Drain excess fat.
4. Stir in tomato sauce, green chiles, chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Simmer for 10 minutes to allow flavors to meld.
5. Assemble the fries: Place a layer of fries on a large baking sheet. Spoon chili over the fries, followed by half of the shredded cheese. Repeat with another layer of fries, chili, and remaining cheese.
6. Bake for 8 10 minutes until the cheese is melted and bubbly. Remove from oven and allow to cool slightly.
7. Serve hot with a dollop of sour cream on top.

Chef’s Insight

Use high-quality cheddar cheese for the best melting results.

Notes

This recipe is easily customizable with different types of cheese or additional toppings such as jalapenos or pickled onions.