Serves 4
45 min
Vegetarian Chili Cheese Fries
Recipe GLPRccd87d714bf344
Crispy golden fries topped with a savory vegetarian chili made from plant-based crumbles, roasted poblano peppers, and tomatoes, finished with melted spicy cheddar cheese. This hearty comfort food combines smoky, earthy flavors with a kick of heat for a satisfying appetizer or snack.
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Ingredients
22 oz frozen French fries
2 tbsp olive oil
1 onion, chopped
4 poblano peppers, seeded and cut into 1/2-inch cubes
Salt to taste
Black pepper to taste
11 oz beef-free crumbles
28 oz canned crushed tomatoes
1 tsp smoked paprika
3 tbsp tomato paste
1 tbsp brown sugar
1 tbsp distilled white vinegar
6 oz spicy cheddar cheese, grated
Directions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and spread the frozen French fries in a single layer on the sheet.
Bake the fries according to package instructions until golden and crispy, approximately 20-25 minutes.
While the fries bake, heat the olive oil in a large pot over medium heat. Add the chopped onion and cubed poblano peppers, and season with salt and black pepper to taste.
Sauté the vegetables until the poblano peppers begin to soften, about 5-8 minutes, stirring occasionally.
Add the beef-free crumbles to the pot and stir well, cooking for 2-3 minutes until heated through.
Stir in the crushed tomatoes, tomato paste, smoked paprika, brown sugar, and white vinegar. Reduce heat to medium-low and simmer for 3-4 minutes, stirring occasionally, until the chili begins to thicken slightly.
Once the fries are done baking and golden, remove the baking sheet from the oven. Top the hot fries evenly with the vegetarian chili mixture.
Sprinkle the grated spicy cheddar cheese over the chili-topped fries, distributing it evenly.
Return the loaded fries to the oven and bake for 3-4 minutes, or until the cheese is completely melted and starting to bubble.
Remove from the oven and serve immediately while hot and cheese is melted.
