Cheesy Barbecue Fries Recipes

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CHEESY FRIES WITH HAM AND EGG



Cheesy Fries with Ham and Egg image

Provided by Anne Burrell

Time 1h

Yield 2 servings

Number Of Ingredients 17

3 quarts peanut or vegetable oil, for frying
2 large russet potatoes, peeled and cut lengthwise into 1/4-inch-wide sticks
Fontina Cheese Sauce, recipe follows
1 1/2 tablespoons olive oil
1 egg
Kosher salt
Chives, sliced, for garnish
3 tablespoons unsalted butter
1/2 Spanish onion, cut into 1/4-inch dice
Kosher salt
1/4 cup all-purpose flour
2 cups whole milk, plus more as needed
2 cups freshly grated fontina cheese
1 cup freshly grated Parmigiano-Reggiano
2 tablespoons Dijon mustard, plus more to taste
Hot sauce, such as Tabasco, to taste
1 cup diced ham

Steps:

  • Heat the oil to 325 degrees F in a large, deep pot over medium heat. Regulate the temperature with a candy thermometer. Keep the potato sticks in a bowl of water to prevent browning before frying. Transfer to paper towels and dry well. Working in batches, fry the potatoes until they are cooked through and tender but have no color, 4 to 5 minutes. Be sure the fries have plenty of room and gently swish them around as they are cooking. Transfer immediately to a paper-towel-lined baking sheet. Raise the temperature of the oil to 375 degrees F. Heat the olive oil in a small nonstick skillet over medium heat. Fry the egg sunny-side up until the whites are just set, 3 to 4 minutes. Working in batches, fry the fries a second time at 375 degrees F, until they are golden brown and crispy. Transfer immediately to paper towels and toss with salt. Transfer to a serving platter, smother with the Fontina Cheese Sauce and top with the egg. Garnish with chives.
  • Place the butter and onions in a large saucepan, sprinkling with salt, and cook until soft and aromatic, 8 to 10 minutes. Add the flour and cook, stirring frequently, until the mixture looks like wet sand, 4 to 5 minutes. Slowly whisk in the milk and season with salt. Bring to a boil, and then reduce to a simmer. Stir in the mustard and hot sauce and cook over low heat until the mixture is slightly thicker than heavy cream. Whisk in the fontina and Parmigiano-Reggiano to combine. Taste and adjust the seasoning with more mustard and hot sauce, if needed, adding a little more milk if the mixture seems too thick. Stir in the diced ham. The sauce should be very creamy and flavorful. Keep warm and reserve until the fries are ready.

CHEESY FRIES



Cheesy Fries image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 0

Steps:

  • Bake 4 cups curly fries as the label directs. Meanwhile, make the cheese sauce: Melt 1 stick butter in a saucepan over medium-high heat. Sprinkle in 1/4 cup flour and whisk until smooth, 2 minutes. Gradually whisk in 1 cup milk and a pinch of nutmeg; whisk until smooth, 3 minutes. Add 8 ounces cubed Velveeta cheese and whisk until melted, about 5 minutes. Whisk in 1/4 cup lager beer or chicken broth, 1 teaspoon hot sauce and 1/2 teaspoon kosher salt. Add the fries and toss.

BBQ PULLED PORK FRIES RECIPE BY TASTY



BBQ Pulled Pork Fries Recipe by Tasty image

Here's what you need: medium russet potatoes, pork shoulder, olive oil, salt, pepper, BBQ sauce, red onion, shredded pepper jack cheese, scallion, shredded cheddar cheese, sour cream

Provided by Tasty

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 11

8 medium russet potatoes
2 lb pork shoulder
3 tablespoons olive oil
1 tablespoon salt
1 tablespoon pepper
2 cups BBQ sauce
½ red onion, sliced
1 cup shredded pepper jack cheese
½ cup scallion, sliced
1 cup shredded cheddar cheese
½ cup sour cream

Steps:

  • Preheat oven to 425°F (220°C).
  • Slice the potatoes into ½-inch (1cm) slices, then cut the slices into ½-inch (1cm) strips.
  • Place the sliced potatoes on a baking sheet along with the pork shoulder. Make sure that the potatoes are not touching the pork.
  • Drizzle the olive oil over the potatoes, then sprinkle the pork and the potatoes with the salt and pepper, rubbing them in so that they are all coated evenly. Cover the pork with one cup (286g) of the barbecue sauce, then rub it evenly on all sides. Bake for 45 minutes.
  • Remove the fries, then place the pork in the center of the tray. Bake for another two hours at 350°F (175°C)
  • Transfer the pork to a large bowl, and using two forks, shred the pork. Combine the pulled pork with the remaining one cup (286g) of barbecue sauce.
  • In a skillet or a baking tray, layer half of the fries, half of the bbq pork, half of the red onion, the pepper jack, half of the scallions, then repeat with the remaining fries, pork, red onion, cheddar, and scallions. Bake for 15 minutes, until cheese is melted.
  • Serve with sour cream.
  • Enjoy!

Nutrition Facts : Calories 1551 calories, Carbohydrate 173 grams, Fat 64 grams, Fiber 11 grams, Protein 71 grams, Sugar 53 grams

CHEESE FRIES



Cheese Fries image

I came up with this recipe after my daughter had cheese fries at a restaurant and couldn't stop talking about them. She loves that I can fix them so quickly at home. Plus, the frozen fry packets can be refrigerated and reheated. -Melissa Tatum, Greensboro, North Carolina

Provided by Taste of Home

Categories     Appetizers     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 6

1 package (28 ounces) frozen steak fries
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/4 cup 2% milk
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Paprika

Steps:

  • Arrange the steak fries in a single layer in 2 greased 15x10x1-in. baking pans. Bake at 450° for 15-18 minutes or until tender and golden brown. , Meanwhile, in a small saucepan, combine the soup, milk, garlic powder and onion powder; heat through. Drizzle over fries; sprinkle with paprika.

Nutrition Facts : Calories 129 calories, Fat 5g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 255mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

YUMMY CHEESE FRIES



Yummy Cheese Fries image

Easy and fast, these Cheddar cheese fries are served with bacon and dipped in ranch dressing.

Provided by Quincie Ingram

Categories     Side Dish     Potato Side Dish Recipes

Time 30m

Yield 3

Number Of Ingredients 4

3 slices bacon
1 (28 ounce) package frozen French fries
1 cup shredded Cheddar cheese
Ranch dressing

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
  • Preheat oven to 400 degrees F (205 degrees C). Place a piece of aluminum foil over a baking sheet; spread fries in a single layer on baking sheet.
  • Bake in preheated oven until golden brown and crisp, 15 to 20 minutes.
  • Preheat broiler.
  • Sprinkle fries with cheese and crumbled bacon.
  • Broil until cheese is melted, 1 to 2 minutes. Serve with Ranch dressing.

Nutrition Facts : Calories 536.3 calories, Carbohydrate 56.8 g, Cholesterol 50.8 mg, Fat 28.2 g, Fiber 6.2 g, Protein 19 g, SaturatedFat 12.7 g, Sodium 1360.9 mg, Sugar 0.4 g

CHEESY BBQ GROUND BEEF AND OVEN FRIES



Cheesy BBQ Ground Beef and Oven Fries image

This is a simple recipe that is really good, kids of all ages enjoy this, my DH loves this! to save time you can use frozen fries, I use recipe#139851 I prefer homemade to frozen. You can really season your ground beef anyway you desired, I like to add in a green bell pepper and jalapeno for some heat.

Provided by Kittencalrecipezazz

Categories     Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

4 large potatoes (cut lenghwise into 1/2-inch wedges)
1 lb ground beef
1 small onion
1 tablespoon minced fresh garlic (or to taste)
1 green bell pepper, seeded and chopped
1 jalapeno pepper, seeded and finely chopped (optional)
seasoning salt (or use white salt)
black pepper
1 1/2 cups frozen corn
1 cup prepared barbecue sauce (or use as much as desired!)
1 cup shredded old cheddar cheese (can use more)

Steps:

  • Set oven to 425 degrees.
  • Grease a 15 x 10-inch baking sheet.
  • Spread the potatoes onto the baking sheet and then sprinkle with salt (I use seasoned salt).
  • Bake for about 25-30 minutes or until the potatoes are fork-tender and lightly browned.
  • Meanwhile in a skillet cook the ground beef with onion, garlic, bell pepper and jalapeno pepper (if using) until the meat is browned (about 15 minutes) drain fat and season with seasoned salt and black pepper.
  • Add in barbecue sauce and corn, stir with a wooden spoon for about 5 minutes.
  • Remove the fries from the oven and top with gound beef mixture.
  • Sprinkle with grated cheddar cheese and return to oven for about 5 minutes or until the cheese has melted and is bubbly.

Nutrition Facts : Calories 778.6, Fat 29.9, SaturatedFat 14, Cholesterol 111.8, Sodium 814.9, Carbohydrate 89.6, Fiber 11.1, Sugar 7, Protein 40.3

EASY CHEESY BARBECUE BEEF FRIES



Easy Cheesy Barbecue Beef Fries image

This is a recipe from Jyl Steinback's "Supermarket Gourmet Cookbook" that I received from Studentchef in the Spring 2009 Cookbook Swap. It is a quick and easy appetizer and kid-friendly snack. you can substitute ground turkey for the ground beef for lower fat or texturized vegetable protein for a vegetarian alternative.

Provided by Jociecee

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

4 medium baking potatoes, each cut into 8 wedges
1/2 cup barbecue sauce
4 teaspoons spicy seasoning mix, of your choice preferably salt-free
1 cup shredded nonfat cheddar cheese
1 lb extra lean ground beef

Steps:

  • Preheat oven to 400ºF. Line baking sheet(s) with foil and spray with cooking spray.
  • Arrange potato wedges on baking sheet(s). Sprinkle potatoes with spicy seasoning. bake 20 to 25 minutes, until cooked through.
  • Spray nonstick skillet with cooking spray, add ground beef and cook, stirring frequently, until browned and cooked through.
  • Add barbecue sauce to the cooked ground beef and cook until hot and bubbly.
  • Pour meat sauce over potato wedges; top with cheese and bake 5 to 6 minutes, until cheese is melted.
  • Serve immediately and enjoy!

CHEESY OVEN ROASTED FINGERLING FRIES



Cheesy Oven Roasted Fingerling Fries image

Every table deserves to try this finger-licking-good appetizer from Gaby Dalkin of What's Gaby Cooking.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 40m

Yield 4

Number Of Ingredients 10

3 pounds fingerling potatoes, cut in half lengthwise
2 tablespoons olive oil
2 tablespoons melted butter
1 teaspoon garlic salt
1 cup shredded fontina cheese
Fresh parsley, torn
Fresh basil leaves, torn
Chopped fresh chives
Kosher salt and cracked black pepper to taste
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat oven to 425 degrees F.
  • In a large bowl, toss together the halved potatoes, olive oil, butter, garlic salt and freshly cracked black pepper.
  • Tear 4 large sheets of Reynolds Wrap® Aluminum Foil, each about 16 inches long. Divide the potato mixture evenly between the sheets of foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Place the packets on a baking sheet and transfer to the oven. Cook for 25 minutes.
  • Remove one packet from the oven. Open packet carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Check to see if the potatoes are fully cooked and fork tender; if not, return to the oven for 5 more minutes.
  • Once cooked, open up the packets and top each portion of potatoes with cheese and herbs. Let the cheese melt before serving. Season with salt and pepper to taste.

Nutrition Facts : Calories 479.5 calories, Carbohydrate 60.3 g, Cholesterol 46.6 mg, Fat 21.2 g, Fiber 7.6 g, Protein 14 g, SaturatedFat 9.9 g, Sodium 831.6 mg, Sugar 0.5 g

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