Prepare for a fiery flavor adventure with our Chili Cheese Reaper Fries featuring the intense heat of Reaper Vinegar Sauce. Drizzle it over a bed of crispy fries generously loaded with HORMEL® Chili, cubes of cheese and succulent pulled pork. The result is an explosion of spicy, savory, and cheesy goodness. For those who dare, garnish with lime wedges to balance the heat with a zesty kick. Brace yourself for a taste experience that takes chili cheese fries to a whole new level of boldness.
Chef Notes:
- Reaper vinegar sauce is best if made a day in advance. Store in the refrigerator 1 to 2 weeks.
- Since the reaper sauce is so hot, use sparingly and keep cut limes on hand to remove the sting of the heat.
Ingredients
| Reaper Vinegar Sauce: | |
|---|---|
| 1 | fresh or dried Carolina Reaper pepper |
| 2 | cups apple cider vinegar |
| ⅔ | pint honey |
| 1 | teaspoon salt |
| 1 | teaspoon garlic powder |
| Chili Cheese Fries | |
|---|---|
| 4 | cups frozen French-fried potatoes |
| 1 | (15-ounce) can HORMEL® Chili, No Beans |
| 1 | (16-ounce) package pasteurized processed cheese food, cut in 1-inch cubes |
| ¼ | teaspoon salt |
| ¼ | teaspoon black pepper |
| 2 | cups shredded sharp cheddar cheese |
| 2 | pounds pulled pork or grilled meat |
| Lime wedges, if desired |
Directions
For the Reaper Vinegar Sauce:
In medium saucepan over medium-high heat, add all ingredients; bring to a boil. Remove from heat and let stand 3 minutes.
In blender container blend mixture. Alternately, for less heat, remove pepper and do not blend. Let mixture cool then transfer to glass jar.
For the Chili Cheese Fries
Cook potatoes according to package directions.
In large microwave-safe bowl combine chili, pasteurized processed cheese, salt and pepper. Microwave on HIGH 5 minutes, stirring after 3 minutes.
To serve: place fries on individual serving plates, top with chili cheese, cheddar cheese and pulled pork. Drizzle reaper vinegar sauce over top or serve on the side.