These Chili Cheese Fries are made healthier by a quinoa-based chili, a light coat of cotija, and a heavy hand of herby and veggie garnishes. Add more toppings as you wish!
- 1 bag (15 oz.) Alexia Organic Yukon Select Fries
- 3/4 c. red quinoa*
- 1 3/4 c. water, divided
- scant 1/4 c. organic ketchup
- 1 tbsp. olive oil
- 3/4 tsp. cumin
- 3/4 tsp. chili powder
- 1/2 tsp. kosher salt
- 1/2 tsp. oregano
- 1/4 tsp. lemon pepper
- 1/4 tsp. cayenne (optional)
- 1 clove garlic, minced
- 1/2 c. shredded red cabbage
- 1/4 c. loosely packed cilantro, chopped
- 1 green onion, sliced
- 1/2 avocado, diced
- sprinkle of cotija to your liking
Make the fries. Preheat the oven to 425°F. Line a baking sheet with parchment paper and add fries in a single layer. Cook according to package directions until golden and crispy.
Meanwhile, make the chili. In a saucepan, combine the quinoa, 1 1/2 cups water, and a pinch of salt. Bring to a boil. Cover and cook on low for 15 minutes or until water is absorbed. (See additional cooking guidance in the notes below.) Once the quinoa is ready, add all remaining chili ingredients to the saucepan, including the remaining water. Stir together and cook for about 5 minutes over medium heat until the liquids are mostly absorbed. You’ll want this to be slightly saucy. Taste and add more salt as needed.
Garnish and serve. Add fries to a serving tray. Top with the prepared chili and garnishes. Serve family-style.
Different quinoa varieties require different cook times and water amounts. Defer to original package instructions. Quinoa is ready when the white ring is visible. Add more cooking water as needed to achieve this.