Rachael Rays Texas Size Chili Cheese Fries Recipes

DINNER-SIZE TEXAS CHILI CHEESE FRIES

Steps:

• Preheat oven to 450F
• Place the potatoes onto a baking sheet
• Sprinkle them with the grill seasoning and a good drizzle of EVOO
• Toss to coat, then transfer to the oven and roast, until crispy golden brown, about 40 minutes
• Turn them once halfway through cooking time
• While the potatoes are roasting, place a large, heavy-bottomed pot over medium-high heat with 2 tablespoons EVOO, about 2 turns of the pan
• Add the ground meat to the pan and cook until brown, about 6-7 minutes, breaking it up into small pieces as it cooks using a potato masher or back of a wooden spoon
• Push the meat to one side of the pan and add the onion, garlic, jalapeno, chili powder and cumin to the pot
• Cook until the veggies soften, 5-6 minutes, and season with salt and freshly ground black pepper
• Add the tomato paste to the pot and cook for about 1 minute, until it smells sweet and has caramelized slightly
• Add the hot sauce, Worcestershire and beer or stock to the pot
• Bring everything up to a bubble, then reduce the heat and simmer the chili until thickened, about 10 minutes
• While the chili is simmering, place a medium-size pot over medium-high heat and melt the butter
• Sprinkle the flour over the melted butter and cook it for about a minute
• Stir the mustard into the butter-flour mixture, then whisk in the milk and stock
• Continue whisking the sauce until it has thickened up, then remove the pot from the heat and stir in the cheese until melted
• Season the cheese sauce with salt and freshly ground black pepper and reserve
• In a large salad bowl, whisk together 1/4 cup EVOO along with the red wine vinegar, salt and freshly ground black pepper
• Add the lettuce and cucumber to the bowl and toss to combine
• To serve, divide the fries between four plates and top each one with some chili-cheese sauce and some salad alongside

BAKED FRESH CHILI FRIES

Steps:

• Preheat the oven to 400 degrees F.
• Remove the seeds from all of the peppers and cut into 1/2-inch lengthwise strips.
• Set up a breading station: 1 pan of 1 cup of flour, 1 pan of eggs beaten with milk, 2 tablespoons of flour and mustard, and 1 pan of bread crumbs seasoned with cheese, and salt and pepper, to taste.
• Coat the peppers in the flour, then in the egg mixture and then in the bread crumbs.
• Arrange the chili fries on a nonstick baking sheet and roast for 18 minutes, turning once.
• Remove from the oven and transfer to a serving platter.

CHEESE FRIES

Steps:

• Have your GH (Grown Helper) put fries in oven on a cookie sheet. While fries are baking in the oven, have a GH place a sauce pot on the stove and heat it over medium heat. Add butter and melt it. Add the flour and stir. Cook butter and flour together for 1 minute or so. This is called "roux" (like Tiger and Roo with Pooh Bear) and it helps to thicken up sauces. Use a whisk to stir as the milk goes into the pot. Keep stirring until the milk gets thicker. Use a wooden spoon or heat-safe spatula to stir in the cheese. When all of the cheese melts, take the sauce off the heat and stir in 3 squirts of ketchup. This is your SECRET ingredient. When everyone asks what you put in your cheese sauce that makes it taste so good, just say milk and cheese, you can NEVER tell what secret ingredients you add! Tell your GH to keep the secret, too or they can never help you again!
• Pour the sauce over the fries or serve the sauce on the side if you like to dipping better.

RACHAEL RAY'S TEXAS SIZE CHILI CHEESE FRIES

Steps:

• Place the potatoes onto a baking sheet. Sprinkle them with the grill seasoning and a good drizzle of EVOO. Toss to coat, then transfer to the oven and roast, until crispy golden brown, about 40 minutes. Turn them once halfway through cooking time.
• While the potatoes are roasting, place a large, heavy-bottomed pot over medium-high heat with 2 tablespoons EVOO, about 2 turns of the pan. Add the ground meat to the pan and cook until brown, about 6-7 minutes, breaking it up into small pieces as it cooks using a potato masher or back of a wooden spoon.
• Push the meat to one side of the pan and add the onion, garlic, jalapeño, chili powder and cumin to the pot. Cook until the veggies soften, 5-6 minutes, and season with salt and freshly ground black pepper.
• Add the tomato paste to the pot and cook for about 1 minute, until it smells sweet and has caramelized slightly. Add the hot sauce, Worcestershire and beer or stock to the pot. Bring everything up to a bubble, then reduce the heat and simmer the chili until thickened, about 10 minutes.
• While the chili is simmering, place a medium-size pot over medium-high heat and melt the butter. Sprinkle the flour over the melted butter and cook it for about a minute. Stir the mustard into the butter-flour mixture, then whisk in the milk and stock. Continue whisking the sauce until it has thickened up, then remove the pot from the heat and stir in the cheese until melted. Season the cheese sauce with salt and freshly ground black pepper and reserve.
• In a large salad bowl, whisk together 1/4 cup EVOO along with the red wine vinegar, salt and freshly ground black pepper. Add the lettuce and cucumber to the bowl and toss to combine. To serve, divide the fries between four plates and top each one with some chili-cheese sauce and some salad alongside.

RACHAEL RAY'S INSTANT CHILI CON QUESO: A TEXAN'S FONDUE

Steps:

• Place chili, cream cheese, scallions, and cilantro in a small pot over low heat and cook until hot and cheese melts to combine with chili.
• Transfer to a bowl and serve with pretzel rods and/or chips for dipping.