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Chili Cheese Fries

Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Course: Main Course
Ingredients Method

Ingredients
  

Chili : https://nixon-farm.com/chili/
Cheese Sauce
  • 1 medium potato peeled and diced
  • 1 medium carrot peeled and diced
  • 2 cloves garlic
  • 1/2 cup blanched almonds
  • 2 tbsp white wine vinegar
  • juice from 1/2 a lemon about 2 tablespoons
  • 1/4 cup nutritional yeast
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 cup grape seed oil
  • 1/4 tsp turmeric
  • hot sauce, to taste I use Frank's Red Hot
  • 1/4 cup water more as needed
Potato Wedges (store bought or homemade)
  • 4 potatoes washed and cut into wedges
  • 2 tbsp olive oil
  • salt

Method
 

Leftover chili (or make a fresh batch) https://nixon-farm.com/chili/
    Cheese sauce
    1. Boil or steam carrots and potatoes until tender, about 10 minutes and drain
    2. Add carrots, potatoes, almonds, garlic, vinegar, lemon juice, nooch, onion powder, salt, oil, turmeric, hot sauce to a high speed blender and blend until smooth, adding water in a thin stream to thin as needed. Taste and adjust seasoning as needed.
    Potato Wedges
    1. Preheat oven to 425°
      Scrub the potatoes, and cut them into wedges.
      Place the potatoes on a sheet pan, drizzle with olive oil and sprinkle with salt.
      Spread the potatoes in a single layer and bake 35-40 minutes,flipping halfway through until golden brown.
    Serve with guacamole, lime wedges, salsa or even extra tortilla chips.