Green Chili Fries Recipes

GREEN CHILI CHEESE FRIES

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).

GREEN CHILI FRIES

Steps:

• Peel and cut potatoes into french fry sticks.
• Either fry potatoes in oil or bake in a 400 oven for 15 to 20 minutes.
• Heat green chili in a saucepan.
• When potatoes are done place on a broil proof pan, I use a metal pie pan, pour green chili on top then sprinkle with cheese.
• Place back into a broiler for 5 minutes to melt cheese.
• Optional toppings: sour cream, onions, jalapenos, or guacamole.

CAST-IRON HOME FRIES WITH ROASTED GREEN CHILES, CILANTRO, GREEN ONIONS, RADICCHIO, AND CREAMY GARLIC DRESSING

Steps:

• For the dressing: Whisk together the mayonnaise, vinegar, mustard and garlic in a bowl and season with salt and black pepper. Let sit while the potatoes boil to allow the flavors to meld.
• For the salad: Preheat the oven to 375 degrees F. Toss the poblanos with a few tablespoons of canola oil and sprinkle with salt and black pepper. Put the poblanos on a baking sheet and roast until the skin is blackened on all sides, turning a few times, about 25 minutes. Transfer to a bowl and immediately cover with plastic wrap. Let sit and steam for at least 15 minutes and up to a few hours. Transfer to a cutting board and remove the skin and seeds. Thinly slice the poblanos and set aside.
• While the chiles are roasting, put the potatoes in a large saucepan and cover by 2 inches of cold water. Add 2 tablespoons salt to the water and bring to a boil over high heat. Cook until a skewer or paring knife inserted into the center of the potatoes meets no resistance, about 25 minutes (depending on the size of the potatoes). Drain and let cool for at least 5 minutes on a cutting board. Cut the potatoes into 1-inch dice.
• Heat 3 tablespoons canola oil in a large cast-iron skillet over high heat until the oil begins to shimmer. Add the potatoes in a single layer and cook, pressing firmly with a spatula, until a crust has formed on the bottom. Gently turn them and cook until all sides are golden brown and crisp, adding more oil if needed. Transfer the potatoes to a bowl, and then add the chiles, radicchio and dressing and stir gently to combine. Fold in the cilantro and green onions and serve warm or at room temperature.

BAKED CHILI-GARLIC FRIES

Steps:

• Preheat the oven to 450 degrees F.
• Put the potatoes in a large bowl and pour over the olive oil. Add big pinches of salt and pepper. Add the chili powder and garlic and toss together well.
• Spread the potatoes in a single layer onto 2 baking sheets. Bake, tossing them halfway through the cooking time, until crispy, about 30 minutes. Remove to a platter, season with additional salt and serve.

EASY SLOW COOKER CHILI CHEESE FRIES RECIPE BY TASTY

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!

CHILI OVEN FRIES

Steps:

• Preheat oven to 425 degrees. Halve russet potatoes lengthwise; cut each half lengthwise into thirds.
• In a large bowl, whisk olive oil with chili powder; season generously with coarse salt and ground pepper. Add potatoes; toss to coat.
• Transfer potatoes to a baking sheet, cut sides down. Bake, turning potatoes halfway through, until they are tender and golden brown, about 45 minutes.

AMERICAN CHILI CHEESE FRIES RECIPE BY TASTY

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!

CHILI CHEESE FRIES

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.