Chile Cheese Fries Recipe
French fries or curly fries smothered with chile and melted cheese.
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Ingredients
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Fries
Chile
Cheese & Toppings
Method
Fries
- 1
Prep potatoes
Wash and peel potatoes if desired. Cut into 1/4- to 1/3-inch sticks for classic fries (or use curly fries if you have a spiral cutter). Rinse cut potatoes in cold water until water runs clear to remove excess starch, then drain and pat very dry with clean kitchen towels or paper towels.
- 2
Par-cook (optional for extra crisp)
Optional: For crisper fries, blanch potatoes in boiling salted water for 3 minutes, then drain and spread on a baking sheet to dry for 10 minutes. Alternatively, you can shock in ice water after blanching and dry thoroughly.
- 3
Fry or bake
Stovetop frying: Heat 2 to 3 cups vegetable oil in a deep heavy skillet or Dutch oven to 350°F (175°C). Fry potatoes in batches (do not overcrowd) until golden and crisp, about 4–6 minutes per batch. Remove with a slotted spoon to a paper towel-lined tray and immediately season with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp paprika (if using). Oven method: Toss cut potatoes with 1–2 tbsp oil, spread on a rimmed baking sheet in a single layer, roast at 425°F (220°C) for 25–35 minutes, flipping once, until crisp and golden. Season as above.
Chile
- 4
Cook aromatics and brown beef
Heat 1 tbsp vegetable oil in a medium skillet over medium-high heat. Add the diced onion and cook until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds more. Add the ground beef and break up with a spoon; cook until browned and no longer pink, about 5–7 minutes. Drain excess fat if needed.
- 5
Simmer chile
Stir in 1 cup tomato sauce, 1/2 cup beef broth, 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer, reduce heat to medium-low, and cook uncovered for 10–12 minutes to develop flavor and reduce slightly. Taste and adjust seasoning.
- 6
Thicken (optional)
If the chile is too thin, whisk 1 tsp cornstarch with 1 tbsp cold water to form a slurry and stir into the simmering chile; cook 1–2 minutes until thickened. Keep warm off the heat.
Assembly & Cheese
- 7
Assemble fries with chile
Arrange the cooked fries on a large, oven-safe platter or individual plates. Spoon the hot chile evenly over the fries, covering them well but leaving some crisp edges exposed.
- 8
Add cheese and melt
Evenly sprinkle 1 cup shredded cheddar and 1/2 cup Monterey Jack over the chile-covered fries. Place under a preheated broiler (or in a 425°F/220°C oven) for 2–4 minutes until the cheese is fully melted and bubbling. Watch closely to prevent burning.
- 9
Garnish and serve
Remove from oven. Sprinkle sliced green onions and pickled jalapeños if using. Serve immediately with sour cream on the side for dipping or dolloping on top.