Texas Cheese Fries Recipe 425 Food

CHEESE FRIES RECIPE

Steps:

• Line a large rimmed baking sheet with parchment paper. Add frozen steak fries to baking sheet and spread in a single layer.
• Sprinkle with seasoned salt and toss to coat. Bake according to package directions.
• Once fries are baked, remove from oven and immediately top with both kinds of shredded cheese and return to oven until cheese has melted, about 3 to 4 minutes.
• Remove from oven and sprinkle with crumbled bacon, green onions, scallions and jalapeño slices.
• Drizzle with sour cream or serve with sour cream on the side for dipping.

CHEDDARS TEXAS CHEESE FRIES

Steps:

• Preheat the oven to 425 degrees.
• Pour vegetable oil into a deep saucepan until it is 3 inches deep. Heat the oil to 350 degrees.
• Cook the fries in the oil according to the package directions until they are golden and crisp. Drain fries on a wire cooling rack. If you are using a small deep fryer, fry them in small batches.
• Cook the bacon in a skillet over medium heat until brown and crispy. Drain on paper towels.
• Spread out the cooked French fries on an ovenproof dish. Be sure to leave a well in the middle that's the size of the small bowl you'll have ranch dressing in when you serve the fries.
• Sprinkle shredded cheese and bacon pieces over the fries.
• Bake for 7 to 8 minutes or until the cheese melts and begins to brown.
• Place a small bowl of Ranch dressing in the middle of the fries. Serve immediately.

CHORIZO AND CHEESE LOADED FRIES

Steps:

• Preheat the oven to 425 degrees F.
• Evenly spread the frozen fries on a rimmed baking sheet. Bake until lightly browned, 15 to 20 minutes.
• While the fries are baking, brown the chorizo. Cook the chorizo in a large skillet over medium-high heat, using a wooden spoon to break it up, until browned, 7 to 10 minutes. Transfer to a paper towel lined plate to drain.
• Make the crema. Whisk together the sour cream, grated garlic and a few teaspoons of water to create a thick sauce.
• Top the fries with the chorizo, manchego, mozzarella and pimentos. Bake until the fries are golden brown and the cheese is melted and bubbly, 10 to 15 minutes. Drizzle with the crema and top with fresh parsley.

SKINNY TEXAS CHEESE FRIES

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.

HOW TO MAKE TEXAS ROADHOUSE CHEESE FRIES

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.

TEXAS CHEESE FRIES

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.

OVEN FRIES

Steps:

• Preheat the oven to 425 degrees F.
• Preheat a baking sheet in the hot oven for at least 5 minutes.
• While the baking sheet is heating, toss the potatoes with the olive oil and 3/4 teaspoon salt in a large bowl. Then dump the potatoes out onto a baking sheet, spreading to a single layer. Roast for 30 to 35 minutes, shaking the pan every now and then, until the potatoes are cooked through, brown and crispy. Toss the fries in a big bowl with the parsley and cheese.

TEXAS FRIES

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.

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.