Monday, May 23, 2011

Chili Cheese Fries

One of my favorite leftover re-makes is to take leftover chili and turn it into chili cheese fries.  When my older brother was a missionary  in California, he would sometimes order chili cheese fries at a fast food place out there.  Later, when we were both in college, he would make them for us when I would come over on a Saturday.  His recipe is super easy:

1-2 cans chili
1 bag frozen french fries
Shredded cheddar cheese

Place french fries on a baking sheet.  Spoon chili over the top to cover all the fries then add shredded cheese, to taste.  Bake at 400 degrees until heated and the cheese is nice and melted.

Now canned chili definitely has it place, especially if you are a college student.  (In and of itself, I think it's kind of gross).  I don't have a specific chili recipe that I use since I just kind of throw everything together. 

We ate taco soup a couple weeks ago and I used that for the chili cheese fries shown below.
Taco Soup
1/2-1 lb hamburger, browned with 1 chopped onion
Drain and add:
1 can corn
1 can red beans, rinsed and drained
1 can black beans, rinsed and drained
1 can chopped green chilies
3 cans diced tomatoes
1 pkg taco seasoning mix or make your own
Mix together and simmer.
Serve with corn bread, chips, salad or fruit.

Chili will keep well for about 5 days in the fridge and for about 3 months in the freezer.  When you're ready to use it, pull it out of the fridge or freezer, if frozen, thaw the chili out first then make:

Chili Cheese Fries
1 bag frozen french fries (I like the cheap shoestring fries found at Kroger or Walmart) or you can use potatoes that have been scrubbed and cut into fries
Leftover chili or taco soup
Shredded cheese (I like sharp cheddar, but mozzarella or other cheese works well too)

Layer ingredients as listed above (fries, chili, cheese).  Bake at 400 degrees until it's hot and the cheese is golden brown and delicious.  Serve with a salad or other vegetables or fruit.  Yum.
All the produce pictured is from my garden!  Snow peas, strawberries, coleslaw--cabbage, carrots, green onions.



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