That’s right. Chili cheese fries. On a healthy food blog.
This American bar favorite is easier to healthify than you might think. Start with thickly cut crispy potato wedges roasted with a bit of cooking spray rather than fried in a vat of oil then layer on a homemade chili thats heavy on veggies & beans and light on meat and finish off with a drizzle pool of low fat – but silky smooth and flavorful – homemade cheese sauce.
| Name | Chili Cheese Fries |
|---|---|
| Cuisine | American |
| Prep Time | 15 minutes |
| Cooking Time | 45 minutes |
| Total Time | 1 hour |
| Servings | 4 |
| Yield | 4 |
A few notes
- I used a white cheddar, thus the pale-hued cheese sauce. If you’re looking for that authentic cheese sauce color, opt for a yellow cheddar.
- If you don’t have leftover chili hangin’ out in the fridge, go ahead and used a canned version. Amy’s Kitchen has some tasty and healthy options. As canned chili tends to be high in sodium, I recommend omitting the salt from the oven fries and cheese sauce if you’re going the canned route.
- If you prefer lots of cheese sauce, double the amount of butter, flour, milk and cheese; follow steps 5-10 as written below.
- For a thicker cheese sauce, double only the amount of cheese.
Chili Cheese Fries
Serves 2-3
Ingredients
- 2 large or 3 medium-sized russet potatoes, scrubbed and each cut into 8 wedges
- canola or olive oil cooking spray
- Kosher salt
- freshly ground black pepper
- about 2 cups of your favorite chili (I used leftover Fiery Red Chili)
- 1 Tbsp butter or Earth Balance
- 1 Tbsp flour
- 1/2 cup 1% low-fat milk
- 1/2 cup 50% reduced fat shredded jalapeno cheddar or pepper jack cheese
Instructions
1. Prepare the Chili
In a large skillet over medium heat brown the ground beef (or turkey) until fully cooked.
Add chopped onions and minced garlic to the skillet and sauté until the onions become translucent.
Stir in the kidney beans diced tomatoes chili powder, ground cumin salt and pepper. Simmer for about 15-20 minutes allowing the flavors to meld together. Stir occasionally.
2. Make the Fries
Preheat your oven to 450°F (230°C).
Toss the potato fries with vegetable oil in a large bowl until evenly coated.
Spread the fries in a single layer on a baking sheet. Ensure they are not overcrowded to ensure crispiness.
Bake for 20-25 minutes turning them halfway through, until the fries are golden brown and crispy.
3. Assemble the Chili Cheese Fries
Place the hot crispy fries on a serving platter or individual plates.
Spoon a generous portion of the prepared chili over the fries.
Sprinkle a generous amount of shredded cheddar cheese on top of the chili.
For an extra kick you can add jalapeño slices or chopped green onions as optional garnishes.
4. Serve and Enjoy
Serve your chili cheese fries while they’re hot and watch as the cheese melts over the piping hot chili.
Use forks or dig in with your hands – whatever feels right for you!
Chili cheese fries are a delightful medley of flavors and textures, offering the perfect combination of crispy, creamy, savory, and slightly spicy. Whether you’re sharing them with friends or enjoying them as a solo treat, this recipe is sure to satisfy your cravings. So, the next time you’re in the mood for some comfort food, whip up a batch of chili cheese fries, and you won’t be disappointed!
Nutrition Per Serving
- Calories:550 calories per serving
- Total Fat:25 grams
- Saturated Fat:12 grams
- Trans Fat: 0 grams
- Cholesterol:75 milligrams
- Sodium:900 milligrams
- Total Carbohydrates:55 grams
- Dietary Fiber:10 grams
- Sugars:8 grams
- Protein:30 grams
Please note that these values can vary depending on factors such as the specific brands of ingredients used and any modifications to the recipe. It’s always a good idea to check product labels and calculate nutrition values based on the exact ingredients you use if you have specific dietary concerns or restrictions.
Directions
- Preheat oven to 450 degrees F.
- Place potato wedges on a baking sheet, spray evenly with cooking spray, salt, and pepper, and toss to coat.
- Bake potato wedges for 40 minutes, flipping once after 20 minutes.
- Meanwhile, heat the chili in the microwave or on the stovetop until hot.
- Heat a saucepan over medium-high heat.
- Add in the butter, and heat until melted. Sprinkle in the flour, and whisk into the butter for 1 minute.
- Slowly add in the milk, whisking constantly.
- Lower heat to medium, and continue whisking until mixture thickens, about 2-3 minutes.
- Remove pan from heat, add in the cheese, and whisk until the cheese is melted. Season to taste with salt and pepper.
- Serve the crispy potato wedges topped with the hot chili and melty cheese sauce.
