These cajun chili cheese fries feature crispy homemade french fries, fiery chili, and two kinds of cheese. You’ve got to try this craveable side dish. Disclosure: Today’s post is sponsored by Tony Chachere’s. All opinions are this yummy recipe are my own.
Chili Cheese Fries are one of my favorite side dishes. They’re full of so many yummy flavors and textures and great for sharing. I love serving them on game day or as a side to burgers or hotdogs.
Why You’ll Love These Fries
- Super Crispy: Follow my double fry method for crunchy fries every time.
- Shortcut Chili: Add ground beef to Tony Chachere’s Chili Seasoning Mix for chili that is ready in no time.
- Tons of Cheese: I couldn’t decide between shredded cheese and cheese sauce, so I used both!
Ingredient Notes and Shopping Tips
- Potatoes: Use Russet potatoes if possible as they’re high in starch but low in moisture. This leads to a fry that is crunchy on the outside yet fluffy on the inside.
- Tony Chachere’s Original Creole Seasoning: Add a punch of flavor with just one seasoning. Look for it near the spices or in the international aisle.
- Cheese Soup: Do not add water, use the soup as it is undiluted. It makes a wonderful easy sauce.
- Tony Chachere’s Chili Seasoning Mix: Chili usually requires a lot of different seasonings some of which you may not have or that may not have been used in a while. I love this mix as it tastes amazing and makes chili making a breeze. I used the Original variety, but a mild version is also available to suit your family’s tastes.
- Cheese: Shred your own cheese if possible for the smoothest melt. Pre Shredded varieties contain fillers that can lead to a grainy melt.
How To Make Chili Cheese Fries
- Make Fries: Soak and then fry french fries. Increase heat and fry for a few more minutes. Dust with Creole seasoning.
- Make Cheese Sauce: Combine all ingredients and simmer.
- For the chili: Brown ground beef and onion. Add remaining ingredients. Simmer.
- Assemble Top fries with cheese, cheese sauce, and chili. Enjoy!
- Make-Ahead: Make cheese sauce and chili up to a day ahead.
- Double Fry: Don’t be tempted to just turn up the temperature and just fry them once. This ensures the middle is cooked through, and the outside is golden brown not burnt.
- Serve Immediately: The fries are best enjoyed right after you make them.
More Appetizers To Try
Cajun Chili Cheese Fries
For the Fries:
- 4 Russet Potatoes
- Vegetable Oil For Frying
- Tony Chachere’s Original Creole Seasoning
For the Cajun Cheese Sauce:
- 1 Can Condensed Cheese Soup
- ¼ Cup Whole Milk
- 2 Teaspoons Tony Chachere’s Creole Seasoning
For the Chili
- 1 Sweet Onion Diced
- 2 Pound Lean Ground Beef
- 2 Can Petite Diced Tomatoes
- 8 Ounces Tomato Sauce
- 2 Tablespoons Tomato Paste
- 1 Box Tony Chachere’s Original Chili Seasoning Mix
- 2 Cups Beef Broth
Putting It All Together:
- 2 Cups Sharp Cheddar Cheese
For the Fries
- Slice Potatoes into around ½ inch pieces.
- Soak in water for around 1 hour. Rinse in cold water.
- Heat oil to 300 degrees F. Fry for 5-7 minutes. Remove from oil.
- Increase temperature to 400 degrees and fry for around 5-7 more minutes.
- Drain on paper towels and immediately sprinkle with 3 teaspoons of Creole seasoning.
For the Cheese Soup
- Combine all ingredients in a small saucepan. Simmer for around 3 minutes.
For the Chili
- Cook onion and ground beef until softened and browned.
- Add remaining ingredients. Simmer for around 30 minutes.
- Top french fries with cajun cheese sauce, chili, and shredded cheese. Enjoy!