Chili Cheese Fries & Grilled Cheese Sandwich is the Recipe of the Week!
Chili Cheese Fries
For the Fries:
For the Seasoning:
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon garlic powder
sea salt and pepper to taste
For the Chilli:
1 medium/big onion, chopped
4 cloves garlic, finely minced
1 green pepper, chopped
1 small/medium carrot, grated
1 can chopped tomatoes
6 tablespoons tomato paste
2 cups water
1 can kidney beans
2 teaspoons maple syrup
spices: 1 tsp ground cumin, 1 tsp onion powder, 1 tsp garlic powder, 3/4 tsp salt or less if you use vegetable broth, 1/2 teaspoon, black pepper, 1/4 teaspoon smoked paprika, 1/4 teaspoon hot chili powder
1-2 hot red chili peppers
2 teaspoons olive oil
For the Vegan Cheese:
2 cup freshly grated vegan cheese
1 tablespoon cornstarch
1/4–1/2 cup almond milk
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Peel the potatoes and cut them into about 1/2 inch-wide fries
Preheat oven to 425°F and line 1 large baking tray with parchment paper.
Coat fries with the seasonings. Spray fries with cooking oil
Spread the fries into a single layer on the baking sheet and bake for about 30-40 minutes or until golden brown and crispy. Flip halfway through.Meanwhile, start making the chili. In a large pan or pot over medium heat, add in the oil. Sauté the onion and pepper for about 3-4 minutes.
Add the garlic and sauté for another 1-2 minutes, stirring occasionally.
Mix in the chopped tomatoes and sauté for another 2-3 minutes.Now add all remaining ingredients, increase the heat and simmer for about 30-40 until thickened, stirring occasionally.
To make the cheese sauce, combine cheese and cornstarch in a small pot. Heat over medium low heat and stir until cheddar begins to melt.
Add 1/4 cup almond milk, paprika, and garlic powder, stir until mixture comes together. Add more milk, 1-2 tablespoon at a time, to reach a pourable nacho cheese.
Serve the fries on a plate, place some chilli over them and top with a layer of cheese sauce
1-2 tablespoons olive oil1 tablespoon vegan garlic butter (optional)
2 large slices sourdough bread
1/4 cup vegan cheddar or pepperjack shreds
2-3 slices vegan cheddar slices
1 tomato, sliced
1 cup spinach leaves, more or less, as desired
1/4 teaspoon cracked black pepper
Ketchup and/or hot sauce, to serve (optional)
Heat a large non-stick pan over medium-high heat, then bring down to medium-low and add the oil until it's warmed.
Add the slices of bread, and spread butter on the inner sides if you like. On one of the slices of bread: add the vegan cheese shreds, then top with tomato slices, spinach, and vegan cheddar slices. Place the other slice of bread on top of all of this and press down.Cook the sandwich for 2-3 minutes, then carefully flip the whole thing over. Cook for another 2-3 minutes or until all the cheese has started to melt and the bread is getting brown and crispy. Be careful it doesn't burn, though! A technique to keep everything from burning, but still getting the cheese nice and melty, is to turn off the heat once the bread is browned, then put a lid on the pan and take it off the burner. This essentially steams the whole thing so it finished melting the cheese but doesn't burn the bread. I leave this for 2-3 minutes, then it's ready! (Another option is to simply throw the sandwich in the microwave.)
Serve with ketchup, hot sauce, or whatever you like
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