Chilli Cheese Fries
Crisp oven fries loaded with a spiced beef chilli, hot cheese sauce and fresh tomato salsa, made for sharing.
Made with Fresh pico de gallo and Cheese sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelEasy
- Costabout £2.49 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Spread the chips on two baking trays and bake for 30 to 35 minutes, turning once, until golden and crisp, following the packet timing.
33 min 20 s - 2
While the chips bake, heat the oil in a frying pan over a medium-high heat. Brown the mince for 5 minutes, breaking it up. Add the onion and cook for 4 minutes.
9 min - 3
Stir in the garlic, smoked paprika, cumin and chilli powder for 1 minute. Add the tomatoes and 100 ml water and simmer for 12 to 15 minutes until thick. Season well.
14 min - 4
Warm your ready made cheese sauce (see the base recipe) in a pan, loosening with a splash of milk if needed.
- 5
Tip the hot chips onto a large platter or into bowls. Spoon over the chilli, pour on the cheese sauce, then add spoonfuls of the pico de gallo (see the base recipe).
- 6
Finish with the spring onions and eat straight away.
Tips
- Serve the chips straight from the oven. They crisp up best when the toppings go on at the last minute.
- Make the chilli ahead and reheat it while the chips cook, so everything is hot together.
- Add sliced pickled jalapenos if you like extra heat, or a spoon of soured cream on top.
Storing and freezing
Best eaten at once. The chilli keeps in the fridge for up to 3 days or freezes for 3 months. Reheat until steaming hot all the way through and cook fresh chips each time.
Questions
Can I make this vegetarian?
Yes. Replace the mince with a tin of drained kidney beans and a tin of black beans, simmered for the same time. Check the cheese is vegetarian.
Which chips are best?
Chunky oven chips or skin-on fries hold the toppings well. Thin fries go soggy quickly under a wet sauce.
How do I keep them from going soggy?
Serve at once and use thick, well-cooked chips. Pour the sauce over just before eating, or serve it on the side for dipping.
More made with fresh pico de gallo
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.