Turkey Chili Cheese Oven Fries
For the oven fries:
- 3 to 4 Russet potatoes (about 1 1/2 to 2 pounds), cut into wedges
- 2 tablespoons olive oil
- 2 tablespoons grill seasoning or 24/7 seasoning
For the turkey chili:
- 2 tablespoons olive oil or coconut oil
- 1 pound ground turkey breast
- 1 small white onion
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon oregano
- 2 teaspoons coriander
- Salt and pepper, to taste
- 1 6-ounce can tomato paste
- 1 cup beer
- 1 1/2 cups low-sodium chicken stock
For the cheese sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup low-sodium chicken stock
- 1 cup milk
- 2 cups shredded extra sharp cheddar cheese
Preheat oven to 425°F.
In a large bowl, evenly coat the potato wedges with olive oil and the grill seasoning. Spread the potato wedges on a large baking sheet and roast for 35-40 minutes or until browned and crispy.
In a heavy-bottomed saucepan or Dutch oven, heat oil over medium-high heat. Add turkey and break it up into very small pieces with a wooden spoon or a potato masher. Add in onion and seasonings: chili powder, cumin, oregano, coriander, salt and pepper. Cook, stirring occasionally, until browned and cooked through, about 6-8 minutes.
Add in tomato paste and cook until fragrant, about 1 minutes. Deglaze the pan with beer, scraping up the flavorful bits from the bottom of the pan. Add in chicken stock and bring to a bubble. Reduce heat to simmer let liquid reduce by half, about 20 minutes.
In a medium saucepot over medium-high heat, melt butter. Whisk in flour and cook until fragrant, about 30 seconds. Rapidly whisk in stock and milk until smooth. Bring to a bubble; thicken and remove from heat. Stir in cheese until combined.
Arrange hot oven fries on a large platter. Top with half the cheese sauce, all the chili, then the remaining cheese sauce.
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It's a fall party! We're LIVE with Grant and Jeanette cooking up our favorite dishes for our favorite season. As always, ask us your questions and share your thoughts in the comments, and we might give you a shout out!Posted by The Rachael Ray Show on Tuesday, 18 October 2016
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