Best Chili Cheese Fries Recipes

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AMERICAN CHILI CHEESE FRIES RECIPE BY TASTY



American Chili Cheese Fries Recipe by Tasty image

Here's what you need: oil, ground beef, kosher salt, black pepper, ground cumin, chili powder, smoked paprika, cayenne, large yellow onion, red bell pepper, garlic, chipotle peppers in adobo sauce, tomato paste, chopped tomato, beef broth, black beans, red kidney bean, french fries, shredded cheddar cheese, sour cream, green onion

Provided by Kiano Moju

Categories     Sides

Yield 12 servings

Number Of Ingredients 21

3 tablespoons oil
1 lb ground beef
1 tablespoon kosher salt, plus more to taste
1 teaspoon black pepper
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon smoked paprika
1 teaspoon cayenne
1 large yellow onion, chopped
1 red bell pepper, seeded and chopped
6 cloves garlic, minced
2 chipotle peppers in adobo sauce, chopped
12 oz tomato paste
12 oz chopped tomato, 1 can
2 cups beef broth
15 oz black beans, 1 can, drained and rinsed
15 oz red kidney bean, 1 can, drained and rinsed
1 lb french fries, cooked, hot
shredded cheddar cheese, for serving
sour cream, for serving
green onion, sliced, for serving

Steps:

  • Heat the oil in a large pot over medium-high heat. Add the beef and stir to break up. Season with the salt, pepper, cumin, chili powder, paprika, and cayenne. Stir and cook until deep brown in color, 10-15 minutes.
  • Add the onion, bell pepper, garlic, chipotles, and a pinch of salt. Cook until the vegetables are softened, about 10 minutes.
  • Add the tomato paste and cook until it darkens, becomes aromatic, and starts sticking to the bottom of the pan, 10 minutes.
  • Add the chopped tomatoes, beef broth, black beans, and kidney beans. Stir to incorporate, then bring to a boil. Cover, reduce the heat to low, and simmer for at least 30 minutes or up to 2 hours.
  • Ladle the chili over the fries and top with cheddar cheese, sour cream, and green onions.
  • Enjoy!

Nutrition Facts : Calories 357 calories, Carbohydrate 41 grams, Fat 12 grams, Fiber 8 grams, Protein 18 grams, Sugar 8 grams

BEST EVER CHILI CHEESE FRIES



Best Ever Chili Cheese Fries image

Make and share this Best Ever Chili Cheese Fries recipe from Food.com.

Provided by Ashley Poole

Categories     < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 4

1/2 lb seasoned French fries (or substitute for fries of your choice)
1 (8 ounce) can chili (no beans)
1/2 cup monterey jack pepper cheese
1/2 cup Mexican blend cheese

Steps:

  • Preheat oven to 350 degrees.
  • Put frozen fries on metal pan or baking dish.
  • Cover fries with chili.
  • Add cheese on top.
  • Bake 30 minutes.
  • YOU'RE DONE!

Nutrition Facts : Calories 264.4, Fat 14.5, SaturatedFat 7.6, Cholesterol 39.6, Sodium 772.1, Carbohydrate 23, Fiber 4, Sugar 1.7, Protein 11.7

CHILI CHEESE FRIES RECIPE



Chili Cheese Fries Recipe image

Make a tasty treat to share with friends: our Chili Cheese Fries Recipe! This Chili Cheese Fries Recipe has French fries topped with chili & cheese dip.

Provided by My Food and Family

Categories     Potatoes

Time 35m

Yield 12 servings, about 1/2 cup each

Number Of Ingredients 3

1 pkg. (32 oz.) ORE-IDA GOLDEN FRIES
1 can (15 oz.) chili, heated as directed on label
1 cup CHEEZ WHIZ Cheese Dip

Steps:

  • Heat fries as directed on package.
  • Arrange fries on large serving platter; top with chili.
  • Microwave CHEEZ WHIZ as directed on label; pour over fries.

Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 720 mg, Carbohydrate 26 g, Fiber 3 g, Sugar 3 g, Protein 6 g

EMERIL'S BEEF CHILI CHEESE FRIES



Emeril's Beef Chili Cheese Fries image

A great Super Bowl or teen party snack (or a hearty nosh for anyone)! Make the chili ahead of time, then just dish it up on some cheesy fries and serve! Emeril's original recipe calls for deep-frying shoestring potatoes yourself, but I use the frozen-fry shortcut! I also seemed to need more masa harina than originally called for. Can also be made with vegetarian meat crumbles. Cook time includes chili preparation.

Provided by EdsGirlAngie

Categories     Lunch/Snacks

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 19

2 tablespoons vegetable oil
2 cups chopped yellow onions
salt
cayenne
2 lbs ground beef
1 tablespoon chili powder
2 teaspoons ground cumin
crushed red pepper flakes
2 teaspoons dried oregano leaves
2 tablespoons chopped garlic
3 cups canned diced tomatoes
2 tablespoons tomato paste
3 cups beef broth
3 -4 tablespoons masa harina flour
1 (1/2 lb) bag frozen french fries or 1 (1/2 lb) bag waffle-shaped French fries
1/2 lb grated cheddar cheese
1/2 lb grated monterey jack cheese
1 cup sour cream
1/2 cup sliced pickled jalapeno pepper

Steps:

  • Season onions with salt and cayenne and saute, stirring, until they begin to wilt, about 2 minutes.
  • Add the beef, chili powder, cumin, red pepper, and oregano, season with salt and cayenne, and cook until meat is done (no pink).
  • Add garlic, tomatoes, tomato paste and 2-1/2 cups beef stock, bring to boil and reduce heat to medium-low.
  • Simmer uncovered about 1 hour, stirring occasionally and skimming fat that rises to the surface.
  • Combine masa harina flour with remaining 1/2 cup stock.
  • Slowly add to the pot, stirring to blend, which will thicken the mixture.
  • Cook for 30 minutes and correct seasoning.
  • From here, Emeril deep fries his own shoestring French fries, but I use frozen French fries or waffle fries to save time (and mess!).
  • Prepare frozen potatoes as package directs.
  • Lower oven heat to 400 degrees F, place fries in bottom of a large glass rectangular baking dish.
  • Sprinkle cheeses over the fries and bake for 3 to 4 minutes.
  • Remove pan from oven and spoon hot chili over the top of the fries.
  • Garnish with sour cream and jalapeños and serve immediately.

Nutrition Facts : Calories 867.5, Fat 61.7, SaturatedFat 29.8, Cholesterol 196.3, Sodium 1403.3, Carbohydrate 26.3, Fiber 4.3, Sugar 7.5, Protein 52.4

VEGAN CHILI CHEESE FRIES



Vegan Chili Cheese Fries image

An American classic goes vegan. Shoestring fries, your favorite vegan chili, and a creamy faux cheese sauce will make you think you are eating greasy spoon grub, but there's nothing greasy about it. Get your forks ready!.

Provided by Buckwheat Queen

Categories     Appetizers and Snacks     Beans and Peas

Time 1h30m

Yield 4

Number Of Ingredients 28

25 ounces russet potatoes
¼ cup texturized vegetable protein (TVP)
½ cup hot vegetable broth
2 tablespoons olive oil
¼ cup diced onion
¼ cup diced carrot
¼ cup diced celery
1 clove garlic, minced
1 (10 ounce) can Mexican-style diced tomatoes with green chiles
canned black beans, drained
⅓ cup canned kidney beans, drained
⅓ cup canned white beans, drained
⅓ cup canned pinto beans, drained
½ tablespoon blackstrap molasses
1 teaspoon New Mexico chili powder
1 teaspoon dried Mexican oregano
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon smoked salt
½ teaspoon ground black pepper
1 tablespoon olive oil
salt and ground black pepper to taste
½ cup shredded vegan Cheddar-flavored cheese
¼ cup unsweetened soy milk, or more as needed
1 teaspoon vegan butter
¼ cup minced red onion
1 jalapeno pepper, sliced into rings
3 tablespoons minced cilantro

Steps:

  • Wash potatoes and remove any discoloration or eyes. Do not peel. Slice evenly into shoestring-style fries or use a French fry cutter. Put the fries into a large bowl and rinse with cool water until water runs clear. Cover fries with 1 inch of water. Cover and let stand for 30 minutes.
  • Place TVP in a bowl. Cover with hot vegetable broth.
  • Heat 2 tablespoons olive oil in a pot over medium heat. Add onion, carrot, and celery; cook and stir until fragrant, 3 to 5 minutes. Stir in garlic. Add the TVP and broth. Stir in tomatoes, drained beans, molasses, chili powder, oregano, cumin, paprika, smoked salt, and pepper. Simmer until thickened, about 15 minutes.
  • Preheat an air fryer to 320 degrees F (160 degrees C). Drain the soaked potatoes and dry with a clean towel. Place them back in the bowl, drizzle in 1 tablespoon olive oil, and toss to coat.
  • Cook in the air fryer, untouched, for 18 minutes. Shake and cook for 6 minutes. Shake again and cook for another 6 minutes. Season with salt and pepper.
  • Combine vegan Cheddar, soy milk, and vegan butter in a microwave-safe bowl. Microwave at 360W for 30 seconds. Stir and check the consistency. Add more soy milk and microwave for another 30 seconds, if needed. Stir briskly to create a creamy sauce.
  • Place the fries on a large platter. Top with chili. Pour the faux cheese sauce over the chili. Top with onion, jalapeno rings, and cilantro.

Nutrition Facts : Calories 468.5 calories, Carbohydrate 66.4 g, Fat 15.6 g, Fiber 14.5 g, Protein 18.9 g, SaturatedFat 2.9 g, Sodium 1245.5 mg, Sugar 5.5 g

BACON CHEESE BURGERS AND CHILI CHEESE FRIES



Bacon Cheese Burgers and Chili Cheese Fries image

Provided by Food Network

Categories     main-dish

Time 3h

Yield 30 burgers

Number Of Ingredients 28

1 cup cold water
2 tablespoons Worcestershire sauce
4 teaspoons steak sauce, such as A1
1 teaspoon ground cumin
4 teaspoons onion powder
4 teaspoons freshly ground black pepper
4 teaspoons granulated garlic
2 tablespoons all-purpose seasoning blend
10 pounds ground beef (75/25 shoulder clod)
Cooked bacon strips
Grilled onions
Mild Cheddar cheese slices
Burger buns, split and buttered
Double-fried fresh-cut French fries, for serving
Jimmy's Wrigleyville Grill San Antonio Chili, recipe follows
Cheese sauce, for serving
1 tablespoon vegetable oil
3 pounds ground beef (80/20 shoulder clod)
3 large yellow onions, diced
3 large garlic cloves, minced
2 jalapeño peppers, seeded and chopped
3/4 cup chili powder
3 tablespoons ground cumin
1 teaspoon dried thyme
2 tablespoons brown sugar
10 1/2 cups crushed tomatoes
3 cups ground tomatoes
12 cups cooked pinto beans

Steps:

  • Combine the water, Worcestershire and steak sauce in an electric mixer. Slowly add the cumin, onion powder, black pepper, garlic and all-purpose seasoning and mix for 1 to 2 minutes. Combine with the ground beef.
  • Form the mixture into patties and first grill and then sear the patties. Top the patties with bacon, grilled onions and Cheddar cheese slices; cover and cook until cheese melts. Place buns buttered-side down on griddle to toast. Fill buns with patties. Serve with fries that are topped with Jimmy's Wrigleyville Grill San Antonio Chili and cheese sauce.
  • Heat the oil in a large pot over medium-high heat. Add the beef and cook until browned, about 7 minutes. Add the onions, garlic, and jalapeño peppers; reduce heat to medium and stir in the chili powder, cumin, thyme, and brown sugar. Cook 10 minutes. Add the crushed tomatoes and ground tomatoes. Puree half the beans and add them to the chili along with the remaining whole beans. Bring to a boil, reduce heat and simmer 1 1/2 hours.

SUNNY'S NUNYA BUSINESS CHILI CHEESE FRIES



Sunny's Nunya Business Chili Cheese Fries image

Provided by Sunny Anderson

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

One 28- to 32-ounce bag frozen crinkle cut french fries
1 teaspoon kosher salt, plus more for seasoning
3 tablespoons olive oil
1/2 onion, chopped
1 clove garlic, grated on a rasp
3 tablespoons chili powder
1 tablespoon ground cumin
1 pound ground beef (80 percent meat/20 percent fat)
Freshly ground black pepper
2 cups marinara sauce (pick one with personality!)
One 15-ounce jar nacho cheese sauce (mild, medium, spicy-your choice)
3 scallions, sliced on the bias
1/4 cup sliced pickled jalapenos

Steps:

  • Line a sheet tray with aluminum foil. Arrange the fries on the sheet tray in a single layer. Bake according to the package instructions. Season with salt.
  • Heat the olive oil in a large cast-iron pan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, chili powder and cumin and cook until the spices are fragrant, 1 to 2 minutes. Add the beef, salt and a few grinds of black pepper and cook, breaking the beef into bits while browning, until fully cooked, 8 to 10 minutes. Add the marinara sauce and stir to coat. Let cook for 5 minutes to let the flavors meld.
  • Heat the nacho cheese sauce according to the package instructions. Top the fries with the chili and nacho cheese sauce, then garnish with the scallions and pickled jalapenos.

ZESTY CHILI CHEESE FRIES



Zesty Chili Cheese Fries image

Provided by Sandra Lee

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 bag frozen potato wedges cut fries (recommended: Ore-Ida)
1 tablespoon chili seasoning (recommended: McCormick)
1 can chili
1 (8-ounce) package shredded Cheddar
1 green onion, sliced
2 tablespoons sour cream

Steps:

  • Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. In a large bowl combine fries and chili seasoning, andtoss until well coated. Place fries on hot, oiled grill and grill for 4 minute. Turn and grill for another 5 minutes or until fries are crispy. While fries are on the grill add the chili to a medium saucepot over medium-low heat and bring to a simmer. Remove fries from the grill and place on a platter. Pour the chili over the fries, sprinkle with cheese and garnish with sliced green onion and a dollop of sour cream. Indoor: Preheat broiler. Place frozen fries on foil lined baking sheet. Toss to coat with oil and chili seasoning. Broil fries for 8 to 12 minutes, turning once or until desired degree of crispness.

RACHAEL RAY'S TEXAS SIZE CHILI CHEESE FRIES



Rachael Ray's Texas Size Chili Cheese Fries image

Make and share this Rachael Ray's Texas Size Chili Cheese Fries recipe from Food.com.

Provided by chris_tam

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 25

1 cup potato, idaho 4 cut lengthwise into 6 wedges
2 tablespoons grill seasoning
2 tablespoons extra virgin olive oil, plus additional, divided (EVOO)
1/4 cup extra virgin olive oil, plus additional, divided (EVOO)
2 -2 1/2 lbs lean ground sirloin, turkey or 2 -2 1/2 lbs chicken
onion, chopped
4 garlic cloves, finely chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons about 2 palmfuls chili powder
2 teaspoons half a palmful ground cumin
salt & freshly ground black pepper
3 tablespoons tomato paste
hot sauce, to taste
2 tablespoons Worcestershire sauce
1 1/2 cups beef stock or 1 1/2 cups chicken stock
3 tablespoons butter
3 tablespoons flour
3 tablespoons yellow mustard
1 cup milk
1 cup chicken stock
1 1/2-2 cups shredded sharp cheddar cheese
2 tablespoons red wine vinegar
1 head romaine lettuce, chopped
1 seedless cucumber, chopped
additional extra virgin olive oil

Steps:

  • Place the potatoes onto a baking sheet. Sprinkle them with the grill seasoning and a good drizzle of EVOO. Toss to coat, then transfer to the oven and roast, until crispy golden brown, about 40 minutes. Turn them once halfway through cooking time.
  • While the potatoes are roasting, place a large, heavy-bottomed pot over medium-high heat with 2 tablespoons EVOO, about 2 turns of the pan. Add the ground meat to the pan and cook until brown, about 6-7 minutes, breaking it up into small pieces as it cooks using a potato masher or back of a wooden spoon.
  • Push the meat to one side of the pan and add the onion, garlic, jalapeño, chili powder and cumin to the pot. Cook until the veggies soften, 5-6 minutes, and season with salt and freshly ground black pepper.
  • Add the tomato paste to the pot and cook for about 1 minute, until it smells sweet and has caramelized slightly. Add the hot sauce, Worcestershire and beer or stock to the pot. Bring everything up to a bubble, then reduce the heat and simmer the chili until thickened, about 10 minutes.
  • While the chili is simmering, place a medium-size pot over medium-high heat and melt the butter. Sprinkle the flour over the melted butter and cook it for about a minute. Stir the mustard into the butter-flour mixture, then whisk in the milk and stock. Continue whisking the sauce until it has thickened up, then remove the pot from the heat and stir in the cheese until melted. Season the cheese sauce with salt and freshly ground black pepper and reserve.
  • In a large salad bowl, whisk together 1/4 cup EVOO along with the red wine vinegar, salt and freshly ground black pepper. Add the lettuce and cucumber to the bowl and toss to combine. To serve, divide the fries between four plates and top each one with some chili-cheese sauce and some salad alongside.

Nutrition Facts : Calories 1076.3, Fat 76.6, SaturatedFat 30.8, Cholesterol 184.3, Sodium 1128.7, Carbohydrate 32.4, Fiber 6.9, Sugar 7.5, Protein 66.5

EASY SLOW COOKER CHILI CHEESE FRIES RECIPE BY TASTY



Easy Slow Cooker Chili Cheese Fries Recipe by Tasty image

It's the ultimate WFH-friendly meal! Cook up a batch of comforting chili in your slow cooker and serve with your favorite toppings, or, in true Tasty fashion, use it to top off some French fries. Don't forget the DIY pickled jalapeños. It's a chili cheese dream!

Provided by Andrew Pollock

Categories     Appetizers

Time 8h5m

Yield 6 servings

Number Of Ingredients 20

1 lb cooked lean ground beef, or turkey
1 cup yellow onion, diced
2 cans diced tomato, with green chiles
1 can kidney bean, drained and rinsed
1 can black beans, drained and rinsed
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons kosher salt
½ cup water
½ cup distilled white vinegar
1 tablespoon kosher salt
1 tablespoon sugar
2 cloves garlic
2 strips lime zest
6 jalapeñoes, sliced into 1/2 in (1 1/4 cm) round
1 bag frozen french fries, preferably crinkle cut
1 cup shredded mexican cheese blend
½ cup sour cream
4 scallions, thinly sliced
slow cooker

Steps:

  • Make the chili: In a slow cooker, combine the ground beef, onion, diced tomatoes, kidney beans, black beans, chili powder, cumin, and salt. Cover and cook on low, stirring often, for about 6 hours, or until the onions are tender.
  • While the chili cooks, make the quick pickled jalapeños: In a small saucepan, combine the vinegar, water, salt, sugar, garlic, and lime zest. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer until the salt and sugar have dissolved, about 2 minutes.
  • Add the jalapeños to a medium heatproof bowl or large mason jar. Carefully pour the pickling liquid over the jalapeños, making sure they are fully submerged. Let the pickles cool to room temperature, about 1 hour. Cover the bowl with plastic wrap or seal the jar and transfer to the refrigerator until ready to use. The pickled jalapeños will keep in the refrigerator for up to 2 weeks.
  • Make the chili cheese fries: Preheat the oven according to the French fry package instructions.
  • Spread the French fries in an even layer on a rimmed baking sheet. Bake for 3 minutes less than the package instructs.
  • Remove the fries from the oven and top with several large scoops of chili. Sprinkle the shredded cheese evenly over the top. Return to the oven for about 5 minutes, or until the cheese has melted completely.
  • Dollop the sour cream on top of the chili cheese fries, then garnish with the scallions and pickled jalapeños. Let cool slightly, then serve directly off of the pan.
  • Enjoy!

Nutrition Facts : Calories 471 calories, Carbohydrate 33 grams, Fat 23 grams, Fiber 9 grams, Protein 33 grams, Sugar 10 grams

BAKED CHILI CHEESE FRIES



Baked Chili Cheese Fries image

The grill seasoning contains salt, but adjust more or less, as you see fit. From Joy the Baker: http://joythebaker.com/2012/09/baked-chili-cheese-fries/

Provided by gailanng

Categories     Potato

Time 1h

Yield 3 serving(s)

Number Of Ingredients 12

3 tablespoons cornstarch
1 1/2 tablespoons chili powder
1/4 teaspoon red pepper flakes
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon dried ancho chile powder
3 russet potatoes, peeled
2 tablespoons olive oil
2 teaspoons Worcestershire sauce
2 tablespoons grill seasoning (store bought or Grill Seasoning)
1/2 cup shredded sharp cheddar cheese
1/4 cup green onion, sliced thin

Steps:

  • Place a rack in the center of the oven and preheat oven to 425 degrees. Line two baking sheets with parchment paper or aluminum foil and spray with nonstick cooking spray.
  • In a small bowl, whisk together cornstarch, chili powder, red pepper flakes, garlic powder, cumin and ancho chili powder. Set aside.
  • Rinse potatoes and peel with a vegetable peeler. You can leave some skin bits on the potatoes if you want to go for a more rustic fry. Using a sharp knife, slice a 1/4-inch piece off the potato lengthwise. The flat edge will give you a stable base to slice on. Rest the potato, cut side down, and slice potato into 1/4 to 3/8-inch planks.
  • Stack planks in piles 2 to 3 planks high, and slice lengthwise into 1/4 to 3/8-inch strips.
  • In a medium bowl, toss the potato strips with olive oil, Worcestershire sauce and grill seasoning. Sprinkle the cornstarch mixture over the potato slices and use tongs or forks to toss together, making sure that every potato is coated with a bit of cornstarch and seasoning.
  • Spread potatoes in a single layer across the prepared baking sheets. Bake for 30 to 40 minutes, removing the potatoes from the oven 2 or 3 times during baking to toss them together. Cook until potatoes are cooked through and brought to your desired crispiness. Remove from the oven, top with cheese and return to the oven for just a few minutes to melt the cheese. Remove and place onto a platter. Sprinkle with green onions and serve immediately.

GREEN CHILI CHEESE FRIES



Green Chili Cheese Fries image

This is too simple to be this good. I cannot remember where I first had these but they have been a favorite of my family for years! You will end up cleaning your plate with your fingers.

Provided by Cheeseburger in Par

Categories     Cheese

Time 15m

Yield 1 bowl, 8 serving(s)

Number Of Ingredients 3

2 lbs Velveeta cheese
3 cans diced green chilies
baked French fries (frozen, crinkle cut work the best for this)

Steps:

  • Melt the velvetta in a double boiler (pot of boiling water on bottom, bowl on top, velvetta inside bowl). When melted add the green chili's (juice and all).
  • You may like more green chili's or less. Taste it after the first 2 cans and add to your taste. (Ive added 4 cans before!).
  • Serve over baked french fries.
  • (Feel free to just spoon directly into mouth also).

Nutrition Facts : Calories 404.6, Fat 25, SaturatedFat 16.2, Cholesterol 89.6, Sodium 1690.3, Carbohydrate 26.4, Fiber 2.5, Sugar 17.4, Protein 21.5

PASTRAMI CHILI CHEESE FRIES



Pastrami Chili Cheese Fries image

This is "D-E" licious . I discovered this receipe by accident when i hate a pastrami sandwich with chili cheese fries & discovered a unique but delicious new flavor of chili cheese fries.

Provided by gwinniepooh

Categories     < 15 Mins

Time 15m

Yield 4 , 4 serving(s)

Number Of Ingredients 4

frozen french fries
2 (16 ounce) cans chili with beans
1/2 lb pastrami
Mexican blend cheese

Steps:

  • cook fries as directed on package. Set aside on individual plates to cool.
  • Open cans of chili & place in medium sauce pan. Cook on medium heat for at least 10 minutes.
  • Slice pastrami in bite size pieces. Heat a small skillet with a teaspoon of a vegetable oil to low heat. Add pastrami pieces & let cook for 3 minutes.
  • Place cooled chili over fries. Next add hot pastrami over chili then smother with cheese.
  • Serve & Enjoy!

Nutrition Facts : Calories 335.8, Fat 15.7, SaturatedFat 6.8, Cholesterol 76.6, Sodium 1679.6, Carbohydrate 27, Fiber 10, Sugar 3, Protein 25.2

CHILI-CHEESE SWEET POTATO FRIES



Chili-Cheese Sweet Potato Fries image

Bake these cheesy sweet potato fries layered with chili - easy side dish that's ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 5

1 package (20 oz) frozen julienne-cut sweet potato fries
Butter-flavor cooking spray
1 can (15 oz) vegetarian chili with beans
1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)
4 medium green onions, sliced (1/4 cup)

Steps:

  • Heat oven to 450°F. Arrange fries in single layer on 15x10x1-inch pan. Spray fries with cooking spray. Bake 18 to 22 minutes or until crisp.
  • In small saucepan, heat chili over medium heat 3 minutes or until thoroughly heated.
  • Transfer fries to serving platter or individual plates. Spoon chili over fries; sprinkle with cheese and onions. Serve immediately.

Nutrition Facts : Calories 260, Carbohydrate 38 g, Fat 1, Fiber 6 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 260 mg

GOURMET CHILI CHEESE FRIES



GOURMET CHILI CHEESE FRIES image

Categories     Bean     Beef     Cheese     Potato     Tomato

Yield 4 people

Number Of Ingredients 4

For the cheese
■1/2 lb smoked Gouda, wax removed and cut into small cubes
■1/2 lb shredde sharp chddar cheese
■1/4 cup heavy cream (optional)

Steps:

  • For the Fries refer to Real French Bistro Fries Recipe For the chili refer to Gourmet Bourbon and Filet Mignon Chili, in this recipe a conac was used in place of bourbon For the cheese In a small saucepan, melt both cheese, adding heavy cream in small amounts to help thin out the mixture but not too much. See if you have better luck melting yours than I did. To assemble Pretty basic stuff as always. Simply start with a bed of fries, ladled on some chili and top with the melted cheese.

CHILI CHEESE FRIES RECIPE - (4.4/5)



Chili Cheese Fries Recipe - (4.4/5) image

Provided by cwyorkiex3

Number Of Ingredients 4

1 (32 ounce) package French fries
1 (8 ounce) bag shredded Colby jack cheese
1 (15 ounce) can chili with no beans
2 green onions (sliced)

Steps:

  • Step 1: Pre-heat the oven to 375 degrees. Deep fry (or bake) French fries according to package directions. Drain on paper towels. In a medium sauce pan over medium heat the chili until it is heated through. Step 2: Arrange fries on the bottom of a baking sheet or oven safe dish. Top with chili, and top with shredded Colby jack cheese. Top with green onions and bake for 8-10 minutes or until the cheese has melted (can also be done in the microwave on plates). (Makes 6 servings)

CHILI CHEESE FRIES



Chili Cheese Fries image

Make and share this Chili Cheese Fries recipe from Food.com.

Provided by JenniferK2

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 3

26 ounces frozen french fries
15 ounces chili with beans
2 cups cheddar cheese, shredded

Steps:

  • Place french fries on a large square of heavy-duty aluminum foil.
  • Top with cheese and then chili (if you put the cheese on top it will stick to the foil).
  • Fold sides of foil up to form a packet and seal edges well.
  • Place packet directly over campfire coals and cook 20-30 minutes until fries are soft and cooked.
  • Remove packet carefully with tongs and open with care - it will be hot!

Nutrition Facts : Calories 617.5, Fat 33.1, SaturatedFat 16.3, Cholesterol 77.4, Sodium 1517.3, Carbohydrate 59.1, Fiber 8.2, Sugar 1.9, Protein 24.3

CHILI CHEESE FRIES



Chili Cheese Fries image

This is an easy way to make one of my favorite snacks, chili cheese fries.

Provided by Michael L

Categories     Trusted Brands: Recipes and Tips     Sparkle

Time 25m

Yield 6

Number Of Ingredients 7

1 (32 ounce) package frozen seasoned french fries
2 tablespoons cornstarch
2 tablespoons water
2 cups low-fat milk
1 tablespoon margarine
8 slices American cheese, cut into pieces
1 (15 ounce) can chili without beans (such as Hormel®)

Steps:

  • Prepare french fries as directed on the package.
  • Stir cornstarch and water in a small cup until cornstarch dissolves; set aside. Bring milk and margarine to a boil in a saucepan, stirring constantly. Reduce the heat and whisk the cornstarch mixture into the milk mixture, bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth. Add the cheese to the milk mixture and stir until the cheese has melted and is well combined.
  • Prepare chili as directed on the can. Pour the cooked chili and the cheese sauce over the top of the cooked french fries.

Nutrition Facts : Calories 508.9 calories, Carbohydrate 51.6 g, Cholesterol 49.3 mg, Fat 25.2 g, Fiber 4.5 g, Protein 19.8 g, SaturatedFat 10.7 g, Sodium 1483.6 mg, Sugar 2.1 g

OH SO YUMMY CHILI CHEESE FRIES!



Oh So Yummy Chili Cheese Fries! image

Yummy!!!!

Provided by Brandy Bender

Categories     Meat Appetizers

Time 45m

Number Of Ingredients 9

16 oz french-fried potatoes (recommended: ore-ida golden crinkles)
1 lb ground beef
12 oz bottle chili sauce (recommended: heinz)
1 pkg chili seasoning (recommended: lawry's)
1/2 c water
1 tsp worcestershire sauce
1 Tbsp yellow mustard
1/2 tsp onion powder
shredded cheddar, (recommended: kraft)

Steps:

  • 1. Preheat oven to 450 degrees F.
  • 2. Lay fries in a single layer on a baking sheet. Bake in preheated oven for 20 to 25 minutes, turning halfway through cooking, until crisp and golden.
  • 3. In a large pot over medium heat, break up ground beef and brown, stirring constantly to break up all the clumps to fine ground.
  • 4. Add remaining ingredients through the onion powder. Bring to boil. Lower heat and simmer for 30 minutes. Serve hot fries on a plate smothered with chili and topped with shredded cheese

PIMENTO CHEESE CHILI FRIES



Pimento Cheese Chili Fries image

Provided by Amanda Freitag

Categories     side-dish

Time 15m

Yield 2 servings

Number Of Ingredients 12

3 cups French fries, hot
1 cup homemade or store-bought chili, hot
3/4 cup Pimento Cheese, recipe follows
3 cups shredded extra-sharp Cheddar
1/2 cup mayonnaise
1/2 teaspoon cayenne
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
8 ounces cream cheese, at room temperature
Two 4-ounce jars diced pimentos, drained
1 jalapeno, seeded and minced, optional
Salt and freshly ground black pepper

Steps:

  • Top the French fries with chili, and then add dollops of the Pimento Cheese. Dig in!
  • In a stand mixer fitted with the paddle attachment, add the cheese, mayonnaise, cayenne, garlic powder, onion powder, cream cheese, pimentos and jalapenos if using. Beat on medium speed until combined. Season with salt and pepper.

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