Crowd Pleasin Chili Cheese Fries Y'all
Chili-cheese fries are one of my favorite guilty food pleasures in life. I absolutely love them. So much so that I even like them when they aren't very good, like the ones you get from a fast food place. Comfort food, like chili cheese fries, or really any comfort food dish for that matter, really bring back memories for me. The first time I ever had them or the times I had them in specific places, really all of those memories just come flooding back into my mind whenever I make them and eat them. Isn't that what comfort food is all about?
These chili fries are sure to please your guests.
Wash the potatoes and slice into french fries, leaving the skin on. As
you are cutting the potatoes have a bowl of cold water ready. Drop the
cut fries into the bowl of water.
Blanch the potatoes in oil and allow to cool on a rack.
Fry the potatoes until they are crisp and golden brown, about 2 to 3
minutes. Remove and drain on a cooling rack. Season with kosher salt
One of the beautiful things about chili cheese fries is that they are so
easy to make, and they are a perfect leftover dish. You make chili and
you have leftovers, make chili fries with cheese. They also pair well with
hotdogs, burgers, tacos, burritos, quesadillas, and barbecue sandwiches.
Really, you just can't go wrong with chili cheese fries.
These Chili Cheese Fries Are Absolutely Delicious
- Yield: 3 servings
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- 4 russet potatoes, washed and cut into french fries
- Peanut oil for deep frying
- Kosher salt to taste
- 1/2 medium yellow onion, diced
- 170 grams / 6 ounces cheese, grated (cheddar, pepperjack, colby)
- 750 ml / 24 ounces black bean chili, See Recipe
- Dice the onion into fine dice, 1/8 x 1/8 x 1/8. Place the onion in a bowl and set aside.
- Grate the cheese and set aside in the refrigerator, especially if you live in a warm climate.
- Add the chili to a small saucepan and bring to a low boil. Remove from heat and set aside.
- Wash the potatoes and slice into french fries, leaving the skin on. As you are cutting the potatoes have a bowl of cold water ready. Drop the cut fries into the bowl of water. This step prevents oxidation and rinses off some of the starch.
- Add the peanut oil into the deep-fryer and set the temperature to 315° F / 155°.
- Drain potatoes thoroughly in a colander. When the oil reaches 320° / 160°, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain in a single layer, on a cooling rack, set over a sheet pan, and allow to cool to room temperature.
- Increase the temperature of the oil to 365° / 185°. Again, working in batches fry the potatoes until they are crisp and golden brown, about 2 to 3 minutes. Remove and drain on the cooling rack. Season with kosher salt while hot. If everything isn't quite ready you can hold the fries in a warm oven, about 150° F.
- To plate spoon a very small amount of chili on the bottom of the plate and mound your fries on top. Spoon about a third of the chili over the top and sprinkle with a third of the cheese. Top with a little diced onion. Serve immediately. These chili cheese fries are absolutely delicious and sure to please your guests.
- While they typically are made with potatoes, you can throw in a
sweet potato for a little contrast, as you like. In the example I used
one sweet potato and three russet potatoes.
Tags: chili cheese fries, chili fries, texas cheese fries, chilli cheese fries