Sunday, April 15, 2012

Texas Cheese Fries

Sunday brunch?  I'm ready for this goodness!  I made these this afternoon after church as we lounged around in our PJs watching movies.  Unfortunately or fortunately, Noah wanted peanut butter and jelly for lunch instead of these fries.  It's unfortunate for him because they were amazing.  But fortunate for Shawn and I because I got to use chili powder and jalapenos.  Yum!  They make the dish!!
 Perfect combination of comfort and deliciousness!
~6 potatoes
~4 slices of bacon
~1/4 cup jalapenos
~1 small diced Romano tomato
~1/2 cup black beans (drained, rinsed, dried)
~2 tbsp olive oil
~Salt & Pepper
~1/4 tsp cumin
~1/4 tsp paprika
~1/4 tsp chili powder
~1/2 tsp garlic salt
~2 cups shredded cheese

Preheat oven to 425 degrees.  Wash and dry potatoes.  Cut potatoes into uniform slices.  In large bag mix olive oil and all dry spices and shake bag to evenly coat.  Place potatoes on cookies sheet that is sprayed with cooking spray. 
One a side note, what do you do with your produce bags once you get your goods home from the market?  What do you do with your bags once you've eaten the last piece of bread?  I started saving the produce bags and bread bags about a year ago.  They are great for marinating meats or coating potatoes and vegetables with spices.  Start saving them.  They come in very handy.
 Cook for 45 minutes turning every 15 minutes.  Cook until crispy.  The last 5 minutes of baking I turn oven to broil to increase the crispiness of the fries.  Time may vary depending on your oven and size of potatoes. 
While cooking prepare toppings.  Cook and finely chop bacon.  Place jalapenos on paper towels to absorb some of the juice.  Then run a knife through them.  Dice tomatoes.  Drain black beans, rinse them and allow to dry.
Once crispy, place fries on oven safe dish coated with cooking spray.  Place fries and then top with cheese and other toppings.  Place back in oven for an additional 10 minutes.

Serve with light sour cream or light Ranch and a side of salsa.


Kate Anne

Recipe adapted from Skinny Taste

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