Impossible^TM Chili Cheese Fries

COOK THE IMPOSSIBLE BEEF

Ingredients used

• 12 Ounce Package Impossible™ Beef Made From Plants
• 2 Cloves Garlic
• 1/2 Tablespoon Ground Cumin
• 1 Teaspoon Ground Coriander
• 14 1/2 Ounce Can Crushed Tomatoes
• Kosher Salt to taste
• 1/2 Yellow Onion
• 1 Tablespoon Chili Powder
• 2 Teaspoons Ground Paprika
• 1/2 Teaspoons Ground Cayenne Pepper
• 1 Cup Vegetable Stock

Dice the onion and mince garlic. Cook in a large pot until soft. Add the Impossible Beef 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%.

CUT YOUR POTATOES

Ingredients used

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

Cut the potatoes lengthwise into 6 mm thick slices. Stack the slices, lying them flat on a cutting board, and cut them lengthwise into 6 mm 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.

FRY THOSE FRIES

Ingredients used

• 1 common: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 163-175°C 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 175-182°C 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.

MELTY CHEESE SAUCE TIME

Ingredients used

• 7 Ounces American cheese
• 7 Ounces Water

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

ASSEMBLE

Ingredients used

• 1 Cup Sour Cream
• 1 Bunch Scallions

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

SERVE, SHARE, AND ENJOY

Makes one shareable portion of chili cheese deliciousness.