Chili-Cheese Spiralizer Fries
Spiralizing is an awesome and entertaining way to get fresh fruits and vegetables into your diet without incorporating complicated and calorie-heavy ingredients. Anything that gets you excited about cooking is worth some buzz, and we have some "in-spiralizing" ideas to get you started on this spiral sensation!
Chili-Cheese Spiralizer Fries There are so many incredibly talented and creative people on the Cooking Light staff, but Executive Food Editor Ann Taylor Pittman is the flagship of creativity. From the intricately themed menus she designs for family dinners, to her latest cookbook, Everyday Whole Grains, to ideas like these Chili Cheese Spiralizer Fries. I shamelessly took her Instagram idea and ran with it, creating these fabulously decadent–but still light–Chili Cheese Spiralizer Fries. Taking any guilty pleasure and transforming it into a calorie-friendly option is always a good idea. Feel free to play with your chili recipe or use any leftovers from the night before.
For the fries 4 medium yukon potatoes, scrubbed clean 1/4 teaspoon kosher salt ½ teaspoon freshly cracked black pepper Coconut oil nonstick spray
For the nacho cheese 5 ounces shredded reduced-fat sharp cheddar cheese 1 tablespoon cornstarch 1 cup evaporated fat-free milk 1 1/2 teaspoons hot sauce (optional)
For the quick vegetarian chili 1 teaspoon olive oil 1 medium onion, diced 1 clove garlic, minced ½ teaspoon kosher salt 1-14.5 ounce can no salt added chopped tomatoes 1-15 ounce can unsalted chickpeas, rinsed and drained 1-15 ounce can unsalted kidney beans, rinsed and drained 1 tablespoon tomato paste 2 teaspoons chili powder
1. For the fries: Preheat oven to 375°F. Spiralize potatoes into a water bath, drain and pat dry. On a sheet pan, spray potatoes with coconut oil spray and season with salt and pepper. Bake for 15-20 minutes until golden and tender. Longer, if you desire a crisp ‘curly fry’.
2. For the cheese sauce: Toss shredded cheese and cornstarch together in a medium saucepan. Add evaporated milk. Cook over low heat, stirring constantly with a whisk until melted and thickened. For a spicy nacho-style kick, stir in hot sauce.
3. For the chili: In a pot over medium heat, cook onions in olive oil until slightly translucent. Add salt and garlic, cook until fragrant. Add chopped tomatoes, chickpeas, kidney beans, tomato paste, chili powder, and 1 cup water. Cook for 10-15 minutes, or until thickened.
4. Enjoy fries topped with ½ cup chili and ¼ cup cheese sauce.
*Cheese sauce recipe credited to ‘Cooking Light Cheese Sauce’ 2015; idea credited to Ann Taylor Pittman
Serves: 6 CALORIES 372; FAT 5.9g (sat 2.9g, mono 1.9g, poly 0.3g); PROTEIN 21g; CARB 61g; FIBER 14g; CHOL 15mg; IRON 3mg; SODIUM 562mg; CALC 415mg