30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Copycat Chili's Texas Cheese Fries
An improved version of the classic Chili's appetizer, featuring freshly diced potatoes, a more complex queso sauce, and homemade pico de gallo.
Total Time
60
Yield
4
Calories
700 cal
Difficulty
Medium
Cuisine
Tex-Mex
(0 reviews)
What You'll Need
Equipment:
Deep Fryer or Large Pot, Medium Saucepan, Whisk, Serving Platter, Mixing Bowl •
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Instructions
Prepare the Fries: Soak potato fries in cold water for 30 minutes. Drain and pat dry. Heat Vegetable Oil in a deep fryer or large pot to 350°F (175°C). Fry in batches until golden brown and crispy. Drain on paper towels and season with salt.
Make the Queso Sauce: In a medium saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1 minute. Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly.
Reduce heat to low and add Velveeta Cheese, Monterey Jack Cheese, Pepper Jack Cheese, Garlic Powder, Chili Powder, Cumin, and Cayenne Pepper. Stir until cheeses are melted and sauce is smooth.
Make the Pico de Gallo: In a medium bowl, combine Tomatoes, Onion, Cilantro, Lime Juice, and Jalapeno. Mix well.
Place the cooked Fries on a serving platter.
Pour the Queso Sauce generously over the Fries.
Top with Pico de Gallo and Jalapenos. Serve immediately.
