I must share the easiest snack ever.
See, we have a chili problem.
I’m physically incapable of making a small batch of chili. And we’re physically incapable of eating the entire batch of chili that I make. This means I actually freeze a whole bunch of chili… but a lot of times I forget about it. Like always.
Until both of my freezers are so packed to the brim with gigantic Tupperware containers of chili. Chili hoarders.
I’ve also failed as a freezer considering I just throw stuff in there without dates, making it a really fun guessing game as to which chili is the freshest and which might kill us.
Totally fun. I’m so responsible.
While I’ve made some regular old chili cheese fries before, this time I quickly crisped my sweet potato rounds in coconut oil. No 45 minutes of roasting or anything.
Then I pilled them high with fontina. I mean, at this point in my life does any other cheese exist? So melty. Broiled for a few seconds. That’s it.
I warmed some chili and threw it on top. It was this leftover pulled pork chili, so we basically have pulled pork chili cheese fries. Pulled pork chili fries!
Yield: serves 2
Total Time: 30 minutes
2 large sweet potatoes, cut into 1/2-inch rounds
2 tablespoons coconut oil
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
6 ounces fontina cheese, freshly grated
1 1/2 cups leftover chili, warmed
1 avocado, sliced
1/3 cup plain greek yogurt
3 green onions, sliced
2 tablespoons torn fresh cilantro
Heat a large skillet over medium heat and add the coconut oil. Place the sweet rounds in the oil and cook until crispy, about 4 to 5 minutes per side. Remove the potatoes from the skillet and place them on a paper towel to remove any excess oil. Season them with the salt, pepper and paprika.
Turn on the broiler in your oven. Layer the sweet potatoes on a baking sheet or in a skillet and cover them with the cheese. Broil them until the cheese is golden and bubbly, 1 to 2 minutes. Remove from the oven and immediately top with the chili, an avocado, yogurt or sour cream, green onions and cilantro. Serve!
Now this is a happy meal. Where’s my toy?