Amy's Chili-Cheese Oven Fries
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 162.5
- Total Fat: 7.5 g
- Cholesterol: 26.4 mg
- Sodium: 313.2 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 2.3 g
- Protein: 9.2 g
View full nutritional breakdown of Amy's Chili-Cheese Oven Fries calories by ingredient
Introduction
This recipe is designed to be used with the leftovers from another recipe: Amy's Spicy Black Bean Chili Con Carne (NOTE: this is in no way related to the 'Amy's Kitchen' brand you find in stores). That recipe is VERY spicy, so you may want to use a different chili recipe. Feel free to substitute your own! This recipe is designed to be used with the leftovers from another recipe: Amy's Spicy Black Bean Chili Con Carne (NOTE: this is in no way related to the 'Amy's Kitchen' brand you find in stores). That recipe is VERY spicy, so you may want to use a different chili recipe. Feel free to substitute your own!Number of Servings: 10
Ingredients
-
1 Pound Potatoes (any kind)
2-3 cups leftover Amy's Spicy Black Bean Chili Con Carne (or your substitute)
1 cup low fat (2%) Mexican Four Cheese Blend (or other 2% cheese)
1 cup low fat sour cream
Olive oil cooking spray
Chopped green onion, cilantro, jalapeno peppers, etc... for topping
Directions
Preheat oven to 400.
Read this all the way through before you begin.
Spray cooking spray on large baking sheet and set aside.
Scrub potatoes under lukewarm water until dirt and rough spots are removed.
Slice potatoes into 1/4" thick round discs and place on baking sheet. Lightly spray the tops of the discs with cooking spray and place in oven. Bake for 15 -20 minutes, remove from oven and flip. Bake for 15 - 20 more minutes.
While potatoes are baking, warm up chili in sauce pan or microwave. Get your cheese and sour cream measured out and your topping(s) chopped up.
Make sure the potatoes are cooked through and slightly browned on both sides. When potatoes are ready, top each one with 1-2 Tbsp (depending on size of discs) of the chili and 1 Tbsp cheese blend. Return to oven and bake until cheese is melted, about 4-7 min.
Remove from oven and let stand 5-7 minutes. Add about 2 tsp (1/2 Tbsp) sour cream to each disc and top with your desired topping(s).
Serving Size: Makes 10 appetizer servings or 5-6 side dish servings. Nutritional info is for appetizer serving.
Number of Servings: 10
Recipe submitted by SparkPeople user AUBREY_25_99.
Read this all the way through before you begin.
Spray cooking spray on large baking sheet and set aside.
Scrub potatoes under lukewarm water until dirt and rough spots are removed.
Slice potatoes into 1/4" thick round discs and place on baking sheet. Lightly spray the tops of the discs with cooking spray and place in oven. Bake for 15 -20 minutes, remove from oven and flip. Bake for 15 - 20 more minutes.
While potatoes are baking, warm up chili in sauce pan or microwave. Get your cheese and sour cream measured out and your topping(s) chopped up.
Make sure the potatoes are cooked through and slightly browned on both sides. When potatoes are ready, top each one with 1-2 Tbsp (depending on size of discs) of the chili and 1 Tbsp cheese blend. Return to oven and bake until cheese is melted, about 4-7 min.
Remove from oven and let stand 5-7 minutes. Add about 2 tsp (1/2 Tbsp) sour cream to each disc and top with your desired topping(s).
Serving Size: Makes 10 appetizer servings or 5-6 side dish servings. Nutritional info is for appetizer serving.
Number of Servings: 10
Recipe submitted by SparkPeople user AUBREY_25_99.
