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Chili Cheese Fries

Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Course Main Course

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

Instructions
 

Leftover chili (or make a fresh batch) https://nixon-farm.com/chili/

    Cheese sauce

    • Boil or steam carrots and potatoes until tender, about 10 minutes and drain
    • 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

    • 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.

      Keyword Chili Cheese Fries