Craving the ultimate comfort food? Dive into these Ultimate Chili Cheese Fries, loaded with rich chili and a creamy cheddar cheese sauce. Perfect as a game-day appetizer or a late-night snack, these fries are sure to impress your guests, whether they’re celebrating a win or consoling a loss.
Skip the fast-food drive-through and whip up your own Ultimate Chili Cheese Fries. Perfect for parties, game days, or just as a new favorite meal, these fries will become your go-to craving. Made from roasted potato wedges, they’re ideal for soaking up all that delicious chili and cheese.
Roasted Potato Wedge Recipe
The foundation of these Ultimate Chili Cheese Fries is my simple Roasted Potato Wedge recipe. Alone, these wedges are irresistible, but topped with chili and cheese, they’re a game-changer! You’ll likely have most of the ingredients in your pantry, so grab some potatoes and let’s get started. This recipe is straightforward, broken down into four easy steps: cut, soak, season, and roast.
Cutting a Potato Wedge
Slice the potato lengthwise in half, then cut each half into quarters, yielding 8 wedges per potato. If you have an especially large potato, you can make smaller wedges, but ensure they are consistently sized to avoid uneven cooking. Uneven wedges may result in uneven cooking times.
Soaking
After cutting, soak the potato wedges in a bowl of water for about 15 minutes. This step helps to remove some starch and results in a fluffier roasted potato. Drain the water and pat the wedges dry with a paper towel.
Seasoning
In the same bowl, mix the wedges with olive oil, paprika, onion powder, garlic powder, pepper, salt, and cayenne pepper. Toss until evenly coated. Arrange the seasoned wedges, skin-side down, on a foil-lined baking sheet, ensuring they are not overcrowded.
Roasting
Bake the wedges in a preheated oven at 425°F (220°C) for 15 minutes. Remove, flip them, and return to the oven until they are golden brown and crispy on the outside, fluffy on the inside, about another 10-15 minutes.
Pro Tip:
Russet potatoes are the best choice for roasted wedges due to their high starch content and absorbency. Their thick skin crisps up nicely, and their subtle flavor won’t overpower the chili and cheese.
Homemade Chili Recipe
This chili is reminiscent of my Grandma’s recipe, with a few extra spices for added depth. It’s the perfect topping for Ultimate Chili Cheese Fries!
- In a skillet over medium heat, cook and stir ground beef, chopped onion, and garlic until the beef is crumbly and browned, about 5 to 10 minutes. Drain the fat.
- In a large pot over medium-high heat, combine the cooked beef, kidney beans, tomatoes, tomato paste, green chilies, cumin, onion powder, garlic powder, and chili powder.
- Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the vegetables are tender and the chili is heated through, about 15-20 minutes.
Cheese Sauce Recipe
This easy cheese sauce is the perfect layer for your Ultimate Chili Cheese Fries.
- Heat the heavy cream in a medium saucepan until it starts to bubble around the edges.
- Reduce the heat to low and stir in shredded sharp cheddar and pepper jack cheeses, along with salt, onion powder, garlic powder, and chili powder, until fully melted.
Assembly
- Pour some melted cheese onto the bottom of a plate.
- Add a layer of Roasted Potato Wedges.
- Top with more cheese, then add a layer of chili.
- Finish with another layer of cheese sauce.
- Garnish with chopped green onions and jalapenos if desired.
Ingredients
FRIES
- 4 russet potatoes, scrubbed and sliced lengthwise into wedges
- 1/4 cup (60 ml) olive oil
- 1 teaspoon (2.3 g) paprika
- 1 teaspoon (2.3 g) garlic powder
- 1 teaspoon (2.3 g) onion powder
- 1/2 teaspoon (1.2 g) ground black pepper
- Sea salt, to taste
- 1/2 teaspoon (1.2 g) cayenne pepper
CHILI
- 1 pound (450 g) ground beef
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 ounces or 425 g) kidney beans, drained
- 1 can (15 ounces or 425 g) diced tomatoes, undrained
- 1 tablespoon (15 g) tomato paste
- 1 can (2 ounces or 60 g) green chilies
- 1 tablespoon (15 g) cumin
- 1 tablespoon (15 g) onion powder
- 1 tablespoon (15 g) garlic powder
- 1 tablespoon (15 g) chili powder
- Salt and pepper, to taste
CHEESE SAUCE
- 1 1/2 cups (360 ml) heavy whipping cream
- 3 cups (340 g) shredded sharp cheddar cheese
- 2 cups (230 g) shredded pepper jack cheese
- 1/4 teaspoon (0.6 g) salt
- 1/4 teaspoon (0.6 g) onion powder
- 1/4 teaspoon (0.6 g) garlic powder
- 1/4 teaspoon (0.6 g) chili powder
- Green onion, chopped (optional)
- Jalapeno, sliced (optional)
Instructions
FRIES
- Preheat the oven to 425°F (220°C).
- Place the potato wedges in a large bowl and cover with water. Let soak for 15 minutes.
- Drain and pat dry. Toss with olive oil, garlic powder, onion powder, paprika, salt, pepper, and cayenne pepper in a large bowl.
- Arrange the wedges in a single layer on a greased baking sheet. Bake for 15 minutes, then flip and bake for another 10-15 minutes until golden brown and tender.
CHILI
- Cook and stir ground beef, onion, and garlic in a skillet over medium heat until browned, 5-10 minutes. Drain the fat.
- Combine the cooked beef, kidney beans, tomatoes, tomato paste, green chilies, cumin, onion powder, garlic powder, and chili powder together in a large pot over medium-high heat.
- Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the vegetables are tender and the chili is heated through, about 15-20 minutes.
CHEESE SAUCE
- In a medium saucepan, heat the heavy cream until bubbles start to form around the sides.
- Reduce the heat to low and stir in the cheeses and seasonings until the cheese is completely melted.
ASSEMBLY
- Spread some cheese sauce on the bottom of a plate.
- Pile the Roasted Potato Wedges on top of the cheese.
- Add a little more cheese sauce, then top with chili.
- Finish with a final layer of cheese sauce.
- Garnish with green onion and jalapeños if desired.
Enjoy your Ultimate Chili Cheese Fries, the perfect blend of crispy fries, hearty chili, and creamy cheese!
