Skip to main content
Link copied. Share it on your favorite social network!

ImpossibleTM Chili Cheese Fries Recipe

by
Impossible Chili Cheese Fries
START COOKING!
  • 4

    Servings
  • Not Too Tricky
  • 18

    Ingredients
  • 20 min

    Preparation
  • 45 min

    Cooking
  • 65 Total Time

    Total Time

French fries AND chili? Sign us up. There are a lot of chili cheese fries recipes out there, but this one’s the best—and not only because it’s made with Impossible™ Burger. Between the flavorful spices, fresh scallions, and sour cream topping, every bite is heaven.

The secret to the perfect chili is in the simmer. In fact, most of the prep time for this dish is spent letting your chili simmer on the stove to bring out all the delicious flavors. Pro tip: don’t over-simmer, as it can dry out the chili. Hone your multitasking skills by popping the fries in the oven while the chili cooks on the stove.

If your memory of Chili Cheese Fries is the blob you bought in a paper cup at a Little League concession stand or picked up from a fast food place on the way home, you are in for a treat with this recipe. First of all, these are loaded with flavor—and not the kind that comes from too much chile powder or a giant can of soupy tomato sauce. This recipe gives you a fresh and tangy chili that melds great with Impossible Burger and melted cheese.

This dish is fitting for any season, but it’s especially perfect for a cozy afternoon or evening in the fall and winter. Bonus points if it’s snowing outside! Use it as a staple during the holiday season when you’re craving yummy, warm, comforting food. It’s also the perfect appetizer for game night. Don’t be afraid to double up on the recipe to save and reheat for later.

18 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 12 Ounces Impossible Burger
  • 2 Cloves Garlic
  • 1/2 Tablespoons Cumin
  • 1 Teaspoon Coriander
  • 14 Ounces Crushed Tomatoes
  • 1 Cup Sour Cream
  • Salt
  • 1/2 Yellow Onion
  • 1 Tablespoon Chili Powder
  • 2 Teaspoons Paprika
  • 1/2 Teaspoons Cayenne
  • 1 Cup Vegetable Stock
  • 3 Slices "American" style cheese
  • 1 Bunch Scallions
  • 7 Ounces Water
  • 2 1/2 Pounds Russet potatoes
  • 3 Tablespoons Cornstarch
  • 1 Gallon Vegetable or peanut oil
6 steps
  1. COOK THE IMPOSSIBLE BURGER

    Ingredients used

    • 12 Ounces Impossible Burger
    • 2 Cloves Garlic
    • 1/2 Tablespoons Cumin
    • 1 Teaspoon Coriander
    • 14 Ounces Crushed Tomatoes
    • Salt
    • 1/2 Yellow Onion
    • 1 Tablespoon Chili Powder
    • 2 Teaspoons Paprika
    • 1/2 Teaspoons Cayenne
    • 1 Cup Vegetable Stock

    Dice the onion and mince garlic. Cook in a large pot until soft. Add the Impossible Burger and stir until well browned and cooked through. Stir in the dry seasonings. Add the crushed tomatoes and vegetable stock. Bring mixture to a boil, then drop to a simmer. Cook for approximately 30 minutes, or until reduced by 20%.

  2. CUT YOUR POTATOES

    Ingredients used

    • 2 1/2 Pounds Russet potatoes
    • 3 Tablespoons Cornstarch

    Cut the potatoes lengthwise into 1/4 inch thick slices. Stack the slices, lying them flat on a cutting board, and cut them lengthwise into 1/4 inch thick fries. Transfer the potatoes to a colander and rinse with cold water until the water runs clear. Drain well and spread on a large rimmed baking sheet lined with paper towels. Use more paper towels to blot the potatoes as dry as you can (it’s important to get the potatoes really dry so they fry up crisp and don’t pop in the hot oil). Put the cornstarch in a large wide bowl and add the potatoes. Toss the potatoes until coated evenly. Arrange the potatoes on a clean baking sheet in a single layer.

  3. FRY THOSE FRIES

    Ingredients used

    • 1 Gallon Vegetable or peanut oil

    Fill a large pot 1/3 to 1/2 full of oil. Have ready a large rimmed baking sheet lined with paper towels. Over high heat, warm the oil to 325 to 350F on a deep fry thermometer. Carefully add the potatoes to the hot oil in about 4 batches to avoid overcrowding. Turn the potatoes occasionally until the outsides form a slight crust (they will not turn golden at this stage), about 4 minutes. Use the slotted spoon to transfer the potatoes to the prepared baking sheet, arranging them in a single layer. Season with salt right away. Let cool for at least 20 minutes or up to 2 hours ahead. Rewarm the pot of oil over high heat until it reaches 350 to 360F on a deep fry thermometer. Fry the potatoes a second time until golden brown and crisp, turning occasionally, about 5 minutes. Use a slotted spoon to transfer the potatoes to the prepared baking sheet, arranging them in a single layer. Season with salt right away.

  4. MELTY CHEESE SAUCE TIME

    Ingredients used

    • 3 Slices "American" style cheese
    • 7 Ounces Water

    Combine cheese and water in a sauce pan. Heat slowly and whisk until well incorporated.

  5. ASSEMBLE

    Ingredients used

    • 1 Cup Sour Cream
    • 1 Bunch Scallions

    Thinly slice the scallions. Arrange the cooked fries and top with Impossible Chili and the cheese sauce. Top with sour cream & scallions. *Make it 100% plant-based with plant-based sour cream.

  6. SERVE, SHARE, AND ENJOY

    Makes one shareable portion of chili cheese deliciousness.