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Photo of Sheet pan chili cheese fries by WW

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

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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