SLOW COOKER FRIES RECIPES

Name: Easy Slow Cooker Chili Cheese Fries Recipe by Tasty
Prep time: 25 min
Cook time: 7 h 40 min
Total time: 8 h 5 min
Yield: 6 servings
Ingredients: 1 lb cooked lean ground beef, or turkey; 1 cup yellow onion, diced; 2 cans diced tomato, with green chiles; 1 can kidney bean, drained and rinsed; 1 can black beans, drained and rinsed; 2 tablespoons chili powder; 2 teaspoons ground cumin; 2 teaspoons kosher salt; ½ cup water; ½ cup distilled white vinegar; 1 tablespoon kosher salt; 1 tablespoon sugar; 2 cloves garlic; 2 strips lime zest; 6 jalapeñoes, sliced into 1/2 in (1 1/4 cm) round; 1 bag frozen french fries, preferably crinkle cut; 1 cup shredded mexican cheese blend; ½ cup sour cream; 4 scallions, thinly sliced; slow cooker

EASY SLOW COOKER CHILI CHEESE FRIES RECIPE BY TASTY

Easy Slow Cooker Chili Cheese Fries Recipe by Tasty image

It’s the ultimate WFH-friendly meal! Cook up a batch of comforting chili in your slow cooker and serve with your favorite toppings, or, in true Tasty fashion, use it to top off some French fries. Don’t forget the DIY pickled jalapeños. It’s a chili cheese dream!

Provided by Andrew Pollock

Total Time 8 hours 5 minutes

Prep Time 25 minutes

Cook Time 7 hours 40 minutes

Yield 6 servings

Number Of Ingredients 20

Ingredients

1 lb cooked lean ground beef, or turkey
1 cup yellow onion, diced
2 cans diced tomato, with green chiles
1 can kidney bean, drained and rinsed
1 can black beans, drained and rinsed
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons kosher salt
½ cup water
½ cup distilled white vinegar
1 tablespoon kosher salt
1 tablespoon sugar
2 cloves garlic
2 strips lime zest
6 jalapeñoes, sliced into 1/2 in (1 1/4 cm) round
1 bag frozen french fries, preferably crinkle cut
1 cup shredded mexican cheese blend
½ cup sour cream
4 scallions, thinly sliced
slow cooker

Steps:

Make the chili: In a slow cooker, combine the ground beef, onion, diced tomatoes, kidney beans, black beans, chili powder, cumin, and salt. Cover and cook on low, stirring often, for about 6 hours, or until the onions are tender.
While the chili cooks, make the quick pickled jalapeños: In a small saucepan, combine the vinegar, water, salt, sugar, garlic, and lime zest. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer until the salt and sugar have dissolved, about 2 minutes.
Add the jalapeños to a medium heatproof bowl or large mason jar. Carefully pour the pickling liquid over the jalapeños, making sure they are fully submerged. Let the pickles cool to room temperature, about 1 hour. Cover the bowl with plastic wrap or seal the jar and transfer to the refrigerator until ready to use. The pickled jalapeños will keep in the refrigerator for up to 2 weeks.
Make the chili cheese fries: Preheat the oven according to the French fry package instructions.
Spread the French fries in an even layer on a rimmed baking sheet. Bake for 3 minutes less than the package instructs.
Remove the fries from the oven and top with several large scoops of chili. Sprinkle the shredded cheese evenly over the top. Return to the oven for about 5 minutes, or until the cheese has melted completely.
Dollop the sour cream on top of the chili cheese fries, then garnish with the scallions and pickled jalapeños. Let cool slightly, then serve directly off of the pan.
Enjoy!

Nutrition Facts : Calories 471 calories, CarbohydrateContent 33 grams, FatContent 23 grams, FiberContent 9 grams, ProteinContent 33 grams, SugarContent 10 grams

SLOW-FRIED FRENCH FRIES RECIPE | BON APPÉTIT

Slow-Fried French Fries Recipe | Bon Appétit image

The slow-frying method is revolutionary. Try this French fries recipe and you'll never "fast" fry your potatoes again.

Provided by Adam Rapoport

Yield 4 servings

Number Of Ingredients 3

Ingredients

2 pounds large russet potatoes
Safflower or vegetable oil (for frying)
Coarse sea salt

Steps:

Peel potatoes; cut into long French-fry sticks, about 3/8x3/8" thick. Rinse; shake off water.
Transfer potatoes to a large deep heavy pot, spreading so they're no more than 2 layers deep. Pour in oil to cover by 1". Heat pot over medium. Cook 15 minutes (oil will begin bubbling gently). Continue to cook, occasionally loosening potatoes from bottom of pot with a heatproof spatula, until potatoes are very tender, 25–30 minutes more. Increase heat to medium-high and cook until golden and crisp, about 15 minutes longer (oil will bubble more vigorously).
Using a slotted spoon, transfer fries to paper towels to drain. Season with sea salt.

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