Forget your traditional chili cheese fries: after you’ve had my CHORIZO chili cheese fries you’ll never go back to old ways again!
Ever since my husband and I started making our chorizo gravy with biscuits, I’ve been dreaming up new recipes that utilize that amazing chorizo chili sauce. I mean, we can all agree that chorizo chili sauce over a delicious mound of homemade biscuits fresh from the oven topped with poached eggs and lots of fresh cilantro is to-die-for. But these chorizo chili cheese fries might take the cake!
Related: Chorizo and Sweet Potato Enchiladas
I started by using regular old russet potatoes to make homemade French fries. Cut them nice and skinny for crispier fries, or cut them thicker if you prefer a heartier fry. Either way, our De’Longhi deep fryer has become my new best friend. Easy oil clean up that tells you when it’s time to change it? Yes, please!
I then created two homemade sauces to drench over my crispy french fries: a spicy chorizo chili sauce and a homemade cheese sauce. This flavor combo really can’t be beat: the spicy heat from the chorizo nicely complements the duo of regular cheddar and white cheddar cheeses. So creamy and luscious! Topped with crispy green onions and of course a handful (or 4?) of fresh chopped cilantro, and you’ve literally got a whole meal made out of these bad boys! (Totally not ashamed to say this was our dinner.)
Now it’s your turn: what is your favorite way to enjoy French fries? Share with me by commenting below!
- 4 potatoes, peeled and cut into ¼" sticks
- Canola oil
- 1/2 lb. chorizo sausage
- 1/2 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp. bacon fat
- 1 1/2 tsp. cumin
- 1/2 tsp. coriander
- 1/2 tsp. dried ancho chili powder
- 2 ½ tbsp. flour
- 2 cups milk
- 2 tbsp. unsalted butter
- 3 tbsp. all-purpose flour
- 1 ½ cups milk
- 1 cup white cheddar, shredded
- 1 ½ cups cheddar, shredded
- White pepper
- Cilantro, chopped, for garnish (optional)
- Green onions, sliced, for garnish (optional)
- Fill a large bowl with cold water and add potato sticks. Allow to soak for at least 30 minutes while preparing other ingredients.
- Fill a deep fryer with canola oil and heat to 325 degrees Fahrenheit.
- Heat cast iron skillet over medium heat. Add chorizo and cook for about 4-5 minutes, just until browned. Transfer chorizo to a paper towel-lined plate.
- To the cast iron skillet, add bacon fat, onion, and garlic. Sauté until onions are translucent, about 3 minutes. Add cumin, coriander, and ancho chili powder and stir to combine. Cook for another 2-3 minutes to cook out the rawness of the spices.
- Add cooked chorizo back to the pan. Slowly add flour to make a roux, cooking for about 3-4 minutes. Add milk slowly, a little bit at a time, until the sauce reaches desired thickness. It may be a little less or a little more than 2 cups depending on your chorizo and how thick or thin you prefer your gravy. Cook until gravy is thickened to your liking, about 8-10 minutes. Season with salt and pepper to taste.
- In a medium-sized saucepan, melt butter over medium heat. When butter begins to brown, whisk in flour slowly until thickened. Add milk and whisk until thoroughly combined with no lumps. Reduce heat to low and allow to simmer until slightly thickened, about 7-8 minutes. Add cheeses and whisk until combined. Season with salt and pepper as desired.
- Remove potatoes from water and pat dry. Fry for 4-5 minutes, then drain on paper towel. Increase temperature of oil to 375 and fry again for about 2 minutes, or until golden brown.
- Fill a bowl with french fries and top with gravy followed by cheese sauce. Garnish with cilantro and green onions. Enjoy!