Smoky Tex-Mex Chili Cheese Fries

Allergens

Dairy (cheese, sour cream), Gluten (potatoes)

Ingredients

• 4 large russet potatoes
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 2 cups cooked Tex
• Mex chili
• 1/2 cup chopped green onions
• 2 tbsp sliced jalapeños (optional)
• 2 tbsp fresh cilantro, finely chopped
• 4 tbsp unsalted butter
• Salt and pepper to taste
• Paprika to taste
• Chili powder to taste
• Garlic powder to taste
• Onion powder to taste

Instructions

1. Preheat the oven to 400°F (205°C). Scrub and slice potatoes into desired thickness of fries, then rinse well.
2. In a large pot, bring water to a boil and blanch the potatoes for 3 minutes to soften them slightly. Drain and pat dry.
3. In a mixing bowl, toss the potatoes with salt, pepper, paprika, chili powder, garlic powder, and onion powder to taste.
4. Arrange the fries in a single layer on a baking sheet lined with parchment paper. Drizzle with 2 tbsp of melted butter. Bake for 25 30 minutes or until golden brown and crispy, flipping halfway through.
5. In a saucepan over medium heat, warm the chili while stirring occasionally.
6. Remove fries from oven and immediately toss them in the remaining 2 tbsp of melted butter.
7. Assemble the fries by layering them on a large platter or tray, topped with sour cream, Tex Mex chili, shredded cheddar cheese, chopped green onions, sliced jalapeños (if using), and freshly chopped cilantro.
8. Place the loaded fries back in the oven for 3 minutes or until the cheese is melted and bubbly.
9. Remove from the oven and serve immediately with a side of ranch dressing for dipping.

Chef’s Insight

The key to perfect Tex-Mex chili cheese fries is layering the ingredients and melting the cheese just before serving.

Notes

Serve with cold beer for an authentic Tex-Mex cookout experience.