Sheet pan chili cheese fries
7
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
When you want to satisfy a craving for chili cheese fries in a healthier way, turn to this easy recipe that won’t make you jump through a bunch of hoops. Convenient frozen fries and canned vegetarian chili are the main components, making prep easy-peasy. We spruce up the chili with fresh pico de gallo and smoked paprika to amp up the flavor tenfold.
Ingredients
Frozen french-fried potatoes prepared without fat
60 item(s), crinkle cut variety
Low-fat or fat-free canned vegetarian chili
14¾ oz
Pico de gallo
⅓ cup(s)
Smoked paprika
1 tsp
Reduced fat cheddar cheese
½ cup(s), shredded, or reduced-fat Colby Jack, shredded
Scallions
¼ cup(s), chopped or sliced, or sliced
Pickled jalapeño peppers
2 Tbsp, chopped
Instructions
1
Preheat the oven to 425°F. Line a sheet pan with parchment paper.
2
Arrange the fries on the prepared pan; bake until crisp, about 20 minutes, stirring after 10 minutes. Meanwhile, in a medium microwave-safe bowl, stir together the chili, pico de gallo, and smoked paprika; cover and microwave on High until thoroughly heated, 2 to 3 minutes.
3
Remove the fries from the oven (leave the oven on). Spoon the chili over the fries; sprinkle evenly with the cheese. Return the fries to the oven; bake until the cheese melts, 3 to 5 minutes. Remove from the oven and sprinkle with the scallions and jalapeños.
4
Serving size: fifteen-topped fries (1/4th of pan)
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