Like Paula Deen, I love potatoes. LOVE them. Probably a little inappropriately. Unlike Paula Deen, I don’t think they need to be slathered in butter and cream. Cheese is always welcome. So is bacon but he is not invited to this party today.
Ever since I saw Chili Cheese Fries over at White On Rice Couple, I have been chewing at the bit to make them myself.
We recently had chili for a meal but I was unable to use the leftovers for chili cheese fries only because time was against me and I didn’t get around to it. This week we decided that in order to keep my sanity (we were out of fresh fruit and the veggie count was in the single digits), we made a last minute decision to hit the grocery store. We were there forever (as is typical) and I picked up a bunch of produce. Among those were some russet potatoes and some red peppers (5 for $5, heck yes!).
When we got home, Scott was starving and I was seriously hungry myself. It was a game night (Hello Penguins Hockey, you are awesome!) and we might as well have some game food to comfort us on a very cold snowy evening.
It was the perfect time for some Chili Cheese Fries!
- Leftover Chili
- 2 Medium to Large Russet Potatoes
- Olive Oil (about 1.5 TBSP)
- Garlic Powder
- Salt and Pepper
- Chili Powder
- Greek Yogurt (2% Fage being my choice)
- Shredded Extra Sharp Cheddar
- Green onions, chopped
- Handful of cilantro, chopped
Preheat oven to 425. Line a large baking sheet with foil and spray with nonstick spray. Wash potatoes and slice into thick slices, like above. These are steak fry style. In a storage bag (or large mixing bowl) place the sliced potatoes, coat with olive oil and season with garlic, S&P, and chili powder to taste.
In a single layer, place fries on baking sheet and bake for about 25 minutes until potatoes are nice and crispy.
Heat up leftover chili.
When potatoes are done, place on a plate, top with chili, cheese, yogurt, green onions, and cilantro. Serve and enjoy!
Serves 2 Hungry People.
Since I didn’t have leftover chili, I turned to my good friend, Lentil Tacos. I made that filling, substituting pinto beans for the lentils and no chicken stock was used. Basically I made a quick and dirty skillet chili. It worked perfectly!
These fries are just amazing. I seriously stuffed myself silly eating them. You’re going to want to make extra fries for this, trust me. Scott was in game food heaven.
I ate mine with a fork and knife like a dignified lady (ahem), and Scott ate his man-style, with his hands using the fries to scoop everything up.
Of course you can use actual sour cream instead of Greek yogurt if that’s your preference. You can use a meat based chili, toss some bacon on there, or even some guacamole.
I love when food tastes amazing, indulgent, and yet is completely made with whole real foods. Nothing bad about these chili cheese fries!
Have fun kids, and remember, always play with your food! Enjoy!