Yesterday afternoon at work during my lunch break, I saw that a friend (who is a new vegetarian), posted in his status about chili cheese fries. I couldn't get the thought out of my head the rest of the day. I have had them many times before at Oreans, a vegetarian fast food place in Pasadena, but I don't think I've ever made them at home.

After a great workout at the gym with my hubby, we stopped by the grocery store so I could buy supplies. He was having a salad and some leftover rice and veggie stir fry because he had eaten so poorly the rest of the day, but I was determined to indulge in some culinary goodness, Suo-style. When complete, I thought the dish was beautiful, and the hubby looked impressed too, so I decided to give you all some food porn, and the recipe to my newest experiment:
Ingredients:
1 bag frozen crinkle cut fries
2 cans vegetarian chili
2 bags Veggie Shreds (shredded vegetarian cheese product) 1 bag mozzerella, 1 bag cheddar
1 bunch green onions
1/2 avocado
Seasoned Salt
Original California Style Hot Pepper Sauce
Ketchup
Tabasco sauce
Red Wine Vinegar
Ranch Dressing
Directions:
1) Cook the fries according to the package directions, and your preference. My broiler is in frightening shape, so I just baked them a few minutes longer than suggested, to obtain optimal/acceptable crispness. I was cooking for myself and one serving of leftovers so only cooked about half the bag.
2) Heat up the chili (1 can). I cooked it on the stove top because I had some time while the fries were baking and I try to avoid using the microwave when possible. Again, I only cooked 1 can. The good news is that now I have an easy meal waiting for us next time we're at the beach shack and craving this kind of yumminess.

3) Chop the green onions and avocado, and open your bags of shredded veggie cheese.
4) Take the fries out of oven and start plating.
5) Lay out your desired amount of fries on a dinner plate. I put a single layer of about 20 fries or so. Lightly sprinkle with seasoned salt, if desired.
6) Sprinkle a layer of veggie cheese shreds over the fries.
7) Spoon out a layer of chili over the cheese. I tried to get an even distribution of chili over the plate, while not completely dousing or drowning the fries.
8) Sprinkle more cheese over the chili, as desired.
9) Microwave the dish for 30-45 seconds (or more) to speed up the melting process of the cheese.
10) Pepper the dish with the green onions and avocado.
11) Drizzle with the pepper plant sauce, ketchup, tabasco sauce, red wine vinegar (although malt vinegar could be good, too!), and ranch dressing, as desired. I drizzed just a little to moderate amount of each so as not to overpower the dish with any particular flavor.
12) Drool and (do whatever else you do right before eating) and enjoy.
13) Optional: Chase with one of your favorite craft beers.
So that's it, folks! Let me know if you try this, and what your variations are!
Peace & Love,
S
