Loaded Chilli Fries..

This is one of those recipes that isn’t really a recipe at all, but is an amalgamation of several recipes, combined with whatever you’ve got in the fridge.

The idea for this recipe came from Doireann, that Lady from Cork who got an honourable mention in my recent recipe Crispy Sticky Chicken recipe – as indeed she should, seeing as it was her recipe!

https://eatingforireland.com/recipe/doireanns-crispy-chicken-and-vegetables-in-a-sweet-and-sticky-sauce/

I think I recommended her Instagram page – @doireanns_kitchen – to you at the time, so in case you missed it, I’m recommending her again!

Doireann used a leftover Bolognaise sauce with cumin and chilli added as a base for this recipe, but I just happened to have a pot of Chilli con Carne on the go, so it was even easier for me.

The base layer of homemade oven chips https://eatingforireland.com/recipe/my-latest-oven-chips/ or potato wedges makes this  a substantial dinner, as well as fun and delicious to eat.

Let’s crack on, remembering that you can put your own choice of goodies into this easy dinner!

EQUIPMENT:

• A large grill-proof shallow platter, or even a large frying pan; big enough to hold dinner for the number you’re feeding. I used an oval-shaped gratin dish, but a lasagne or quiche dish would be perfect, depending on how many you’re feeding.
• A working grill

INGREDIENTS:

• Enough cooked potato chips or wedges to feed everyone *see NOTES*
• A couple of portions of Chilli con Carne, heated, or some Bolognaise sauce with a teaspoon each of ground Cumin, ground Coriander, and either dried or fresh Chillies added, plus a tin of Red Kidneys beans drained and rinsed.
• Grated cheese
• Spring onions, sliced
• an avocado, either sliced, or made into Guacamole
• A couple of generous dollops of Crème Fraiche or soured cream
• A fresh lime in wedges
• Fresh Coriander, if you have it – I didn’t, as always..
• Check the NOTES for some further suggestions.

METHOD:

• Heat the grill to it’s maximum setting.
• Place a layer of potatoes on the bottom of your chosen dish – the ones in the picture below were 3 cold leftover new potatoes, sliced and oven roasted with some oil, salt and a sprinkle of paprika for about 25 minutes.

• Spoon over your meat/meat substitute sauce
• Sprinkle over the grated cheese, and pop under the grill

• Top off with the Spring Onions, followed by the Avocado/Guacamole, and finished with the Crème Fraiche

• Plonk it in the middle of the table and let everyone help themselves!

NOTES:

• Remember that you can use whatever potatoes you have available – even freshly boiled and chopped up potatoes will benefit from an overcoat of Chilli sauce and melted cheese! I had 3 cold medium-sized potatoes and it was plenty for the two of us.
• You could make your own fresh salsa, using a couple of fresh tomatoes, deseeded and finely chopped, some fresh Chilli,  and some finely chopped red or white onion and red pepper, dressed with a little oil and some lime juice. It adds a great crunch and freshness to the dish. It all depends on what you have available in the fridge. Don’t forget to use up fresh Sweetcorn, French beans, whatever’s there..
• Keep this recipe in your back pocket for days when you have more people to feed than your pot of chilli or Bolognaise will cater for – it’s great for stretching a little sauce a long way!
• Don’t forget that Quorn is perfect for any Chilli or Bolognaise dishes, if you fancy keeping it vegetarian.