Sheet pan chili cheese fries
Frozen french-fried potatoes prepared without fat
60 item(s), crinkle cut variety
Low-fat or fat-free canned vegetarian chili
Pico de gallo
Reduced fat cheddar cheese
½ cup(s), shredded, or reduced-fat Colby Jack, shredded
¼ cup(s), chopped, sliced
Pickled jalapeno peppers
2 Tbsp, chopped
- Preheat the oven to 425°F. Line a sheet pan with parchment paper.
- 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.
- 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.
- Serving size: fifteen-topped fries (1/4th of pan)