These chili cheese fries combined with the Avocado Salsa, Greek yogurt, cheddar cheese, and the crisy potato wedges are cravings perfected! And they’re clean! I know what you’re thinking… How can a normally unhealthy indulgence such as this be healthy or something that makes it onto your dinner menu this week.
I say – don’t knock something until you’ve seen the recipe or tried it.
I fully believe in moderation and in no way depriving yourself of the things you crave. And I always have cravings for these type of comfort foods. This “healthified” comfort food recipe is sure to please without a trace of disappointment in it not being the “real deal.”
Might I add that this homemade rendition is much lower in calories than the traiditonal chili cheese fry dishes because it is:
1. Made with lean ground chicken – not beef. You’re more than welcome to substitute with turkey or beef. Or omit for a #MeatlessMonday dish.
2. The fries are baked, not fried.
3. The avocado salsa is packed full of flavor from the cilantro to the lime juice.
4. Did I mention the healthy fats of the avocado? Who doesn’t love avocado!
The truth of the matter is, you can make comfort foods at home, in a healthier way, without the guilt. So when you’re craving chili cheese fries – make chili cheese fries! You can save hundreds of calories and better moderate your portion control thanif you were to order these at your favorite bar/restaurant.
If you want to spice up the Avocado Salsa in this recipe, perhaps try it with my Avocado Corn Salsa!
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Loaded Chili Cheese Fries
Loaded Chili Cheese Fries - nothing will hit the spot like these loaded fries will! Best part? They are homemade fries with ground chicken meat, a little cheddar cheese, Avocado Salsa, and Greek yogurt!
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Servings: 6 servings
Calories: 448kcal
Ingredients:
Fries:
- 4 large russet potatoes - peeled and cut into 1/4" wedges (approx. 3 1/4 lb)
- 2 tbsp. olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
Chili:
- 15 oz. can black beans (rinsed, 1/2)
- 1/2 lb ground turkey breast
- 1 bell pepper (diced)
- 1/2 tbsp. minced garlic
- 1/4 cup white onion (chopped)
- 10 oz. can diced tomatoes with lime (cilantro & green chilies*, 1/2)
- 1/2 tbsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp. dried oregano
- 1/8 tsp. cayenne pepper
Garnishment:
- 1 avocado (diced)
- 1 roma tomato (diced)
- Juice from 1/2 lime
- 1 tbsp fresh cilantro (chopped)
- 1/4 tsp. garlic powder
- Pinch of sea salt
- 1/2 cup shredded sharp cheddar cheese
Instructions:
- Preheat oven to 425 degrees F.
- Peel potatoes and slice them into thin wedge-like fries. Place them into a large bowl with hot water, cover and allow to sit for 25-30 minutes. Drain and pat dry.
- Line two baking sheets with parchment paper and spray with nonstick cooking spray. Once the potatoes have been patted dry, place them back into the large bowl and toss with the olive oil, salt, black pepper and garlic powder. Toss to coat all fries. Spread the fries out evenly on the baking sheets. Bake for 20 minutes.
- While the fries are baking, place a nonstick pan over medium heat.
- Spray with nonstick cooking spray once the pan has heated. Add the ground turkey, season with salt and pepper, and allow to cook. Stir frequently, making a point to break up the chunks into smaller crumbles.
- Once cooked, push the turkey to the sides and add the sliced peppers, onions and garlic to the center of the pan. Allow to cook until the onions have caramelized.
- Add the tomatoes and remaining seasonings. Stir well and let cook for 1-2 minutes.
- Add the black beans and cook for 2-3 minutes to warm the beans.
- Once the fries have reached 20 minutes, remove from oven and flip. Place back into the oven for 13-15 additional minutes, or longer depending on how thick you cut the fries, as well as how crispy you would prefer them.
- While the fries finish baking, combine diced avocado, diced tomatoes, cilantro, lime juice and salt into a small bowl. Toss gently to mix.
- Once the fries are done, remove from oven and sprinkle with cheese. Layer with chili mixture and avocado and tomato garnishment. Enjoy!
Notes:
*canned mixture- if you cannot find, regular tomatoes will work as well. Feel free to flavor turkey mixture with lime juice, fresh/dried cilantro and green chilies for additional flavor!
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NUTRITION:
Calories:448kcal || Carbohydrates:53.6g || Protein:21g || Fat:17.8g || Saturated Fat:4.9g || Cholesterol:38mg || Sodium:618mg || Fiber:11.4g || Sugar:5.7g
Disclaimer:The nutritional information provided on each recipe on With Peanut Butter on Top is given as a courtesy and as approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Nutritional information varies per brand/product. We recommend using an app to calculate full and accurate nutrition based on your ingredients used per recipe. Thank you! 🙂
Loaded Chili Cheese Fries
Ingredients:
Fries:
- 4 large russet potatoes - peeled and cut into 1/4" wedges (approx. 3 1/4 lb)
- 2 tbsp. olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
Chili:
- 15 oz. can black beans (rinsed, 1/2)
- 1/2 lb ground turkey breast
- 1 bell pepper (diced)
- 1/2 tbsp. minced garlic
- 1/4 cup white onion (chopped)
- 10 oz. can diced tomatoes with lime (cilantro & green chilies*, 1/2)
- 1/2 tbsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp. dried oregano
- 1/8 tsp. cayenne pepper
Garnishment:
- 1 avocado (diced)
- 1 roma tomato (diced)
- Juice from 1/2 lime
- 1 tbsp fresh cilantro (chopped)
- 1/4 tsp. garlic powder
- Pinch of sea salt
- 1/2 cup shredded sharp cheddar cheese
Instructions:
- Preheat oven to 425 degrees F.
- Peel potatoes and slice them into thin wedge-like fries. Place them into a large bowl with hot water, cover and allow to sit for 25-30 minutes. Drain and pat dry.
- Line two baking sheets with parchment paper and spray with nonstick cooking spray. Once the potatoes have been patted dry, place them back into the large bowl and toss with the olive oil, salt, black pepper and garlic powder. Toss to coat all fries. Spread the fries out evenly on the baking sheets. Bake for 20 minutes.
- While the fries are baking, place a nonstick pan over medium heat.
- Spray with nonstick cooking spray once the pan has heated. Add the ground turkey, season with salt and pepper, and allow to cook. Stir frequently, making a point to break up the chunks into smaller crumbles.
- Once cooked, push the turkey to the sides and add the sliced peppers, onions and garlic to the center of the pan. Allow to cook until the onions have caramelized.
- Add the tomatoes and remaining seasonings. Stir well and let cook for 1-2 minutes.
- Add the black beans and cook for 2-3 minutes to warm the beans.
- Once the fries have reached 20 minutes, remove from oven and flip. Place back into the oven for 13-15 additional minutes, or longer depending on how thick you cut the fries, as well as how crispy you would prefer them.
- While the fries finish baking, combine diced avocado, diced tomatoes, cilantro, lime juice and salt into a small bowl. Toss gently to mix.
- Once the fries are done, remove from oven and sprinkle with cheese. Layer with chili mixture and avocado and tomato garnishment. Enjoy!
