Texas Cheese Fries Recipes

Steps:

• Preheat the oven to 450°F.
• Cook bacon in a medium-sized frying pan oven medium-high heat.
• Take out bacon when crisp and put on a paper towel to dry.
• Pour bacon grease into a bowl and allow to cool slightly.
• Add garlic salt, onion powder, and seasoned salt to the grease and stir to mix. Set aside.
• Arrange the fries on a greased baking sheet and bake for 10 to 15 minutes or until slightly golden.
• Set oven to broil.
• Brush the bacon oil an seasoning mix onto each fry.
• Place fries in an oven-safe bowl. Spread the cheddar cheese over the fries.
• Crumble bacon slices, then sprinkle over cheese.
• Place dish in oven for about 5 minutes, or until the cheese is bubbly.
• Remove from the oven and allow to sit for a few minutes, then serve.

Steps:

• Place french fries into oven and prepare according to directions.
• Combine ranch dressing and half of the taco seasoning; set aside.
• in a small sprinkle container, such as an old emptly seasoning container, place remaining taco seasoning, black pepper, garlic salt, and season salt.
• Place hot french fries into paper bag and sprinkle remaining taco seasoning mixture onto fries.
• Place fries onto a serving dish that you can place into the oven.
• Sprinkle cheese and bacon evenly over fries on the baking sheet.
• Return fries to hot oven until cheese has melted.
• Sprinkle with green onions.
• Serve fries with prepared sauce for dipping.

Steps:

• Preheat the oven to 400°. Line baking sheet with foil for easy clean-up. Lightly coat with cooking spray.
• Cut each potato lengthwise into 1/4 inch thin slices; then cut each slice into 1/4 inch fries.
• In a large bowl, combine cut potatoes and oil; toss well. Add seasoning (paprika to salt and pepper). Toss to coat.
• Place potatoes in a single layer on a lightly greased large baking sheet. Bake uncovered for about 25 minutes or until tender crisp, turning once half way through (depending on thickness this may require more or less time).
• Remove from oven, place fries into two small oven safe dishes (or one large dish for sharing), top with cheddar cheese, sliced jalapenos, scallions and bacon bits and return to oven for about 2 minutes, or until the cheese melts.
• Serve with low fat buttermilk ranch dressing.

Steps:

• Bake or fry potatoes, whichever you prefer.
• Pour oil in a large skillet. Add onions & jalapenos & cook, stirring often, till onions are tender, about 5 minutes.
• **We prefer the canned jalapenos because the vinegar seeps into the onions while cooking & flavors the whole dish. If using fresh peppers, you may need either more oil or a dash of vinegar.
• Spoon half the onion/pepper mixture onto a serving dish. Top with hot fries. Add remaining onion & peppers.
• Salt to taste but pepper liberally.
• To make it authentic, serve with ranch dressing for dipping rather than ketchup.

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.