Chili Cheese Fries
Ingredients:
For the Fries:
3-4 large baking potatoes, cut into wedges or fries
1-2 tsp olive oil
Salt and pepper to taste
For the Meat Topping:
400 g ground meat (beef or your choice)
1½ tsp cumin
½ tsp onion powder
½ tsp garlic powder
1 small onion, chopped
1 jalapeño, chopped
2 cloves garlic, minced
1 can (400 g) diced tomatoes (or a jar of salsa)
1 tsp Mexican chili powder
½ tsp paprika
A dash of hot sauce
½ bottle dark beer or ¾ cup beef broth
For Topping:
60 g shredded cheddar or Maribo cheese
Fresh tomato, chopped
Spring onions (scallions), chopped
Fresh jalapeño, sliced
Preheat the oven to 200°C.
Place the potato wedges or fries in a plastic bag. Add olive oil, salt, and pepper. Seal the bag and shake well to coat the potatoes evenly.
Spread the potatoes on a baking sheet lined with parchment paper and bake for 30-45 minutes, or until golden and crispy. Flip them halfway through cooking .
While the fries bake, brown the beef mince in a pan over medium heat.
Once browned, add the chopped jalapeño, onion, garlic, cumin, onion powder, garlic powder, chili powder, and paprika. Cook for about 3-4 minutes until the onion softens.
Stir in the diced tomatoes (or salsa), a splash of hot sauce, and the dark beer (or beef broth).
Let the mixture simmer on low heat for 20-30 minutes, allowing the flavors to meld and the sauce to thicken.
Once the fries are ready, take them out of the oven and spread them in an even layer on a heatproof dish or baking tray.
Spoon the meat mixture over the fries, then sprinkle the shredded cheese on top.
Return the fries to the oven for about 5 minutes, or until the cheese is melted and bubbly.
After the cheese has melted, remove from the oven and top with chopped tomato, spring onions, and fresh jalapeño slices.
Serve immediately and enjoy.