Ami Mackey, over at Engine 2 Diet, developed these Chili Cheeze Fries, and we’re having them for supper tonight … although I ended up just piling baked potatoes with the chili and cheeze and added some chopped tomatoes, green onions, and a few slices of avocado on top.
Oh. My. Goodness.
This recipe hits all my buttons for “comfort food”. And it’s great with so many dishes—Cajun spice baked fries, on top of a baked potato, as a dip, thinned out and used as a sauce on whole wheat pasta with sauteed mushrooms, over broccoli and cauliflower, as a nacho sauce with the addition of more heat … well, you get the idea!
My only changes to the original recipe were to add 1 tablespoon unsweetened cocoa powder and 1 teaspoon maple syrup to the chili. Next time, I might also add a small can of chopped Ortega chilies, too.
I couldn’t find Salt-Free Cajun Spice at my grocery store, so made up my own mix—
2-1/2 teaspoons smoked paprika
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon onion powder
2 teaspoons garlic powder
1-1/4 teaspoons dried oregano
1-1/4 teaspoons dried thyme
1/2 teaspoon red pepper flakes (optional)