- 3 to 4 Russet potatoes (about 1 1/2 to 2 pounds), cut into wedges
- 2 tablespoons olive oil
- 2 tablespoons olive oil or coconut oil
- 1 pound ground turkey breast
- 1 small white onion
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon oregano
- 2 teaspoons coriander
- Salt and pepper, to taste
- 1 6-ounce can tomato paste
- 1 cup beer
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup low-sodium chicken stock
- 1 cup milk
- 2 cups shredded extra sharp cheddar cheese
Preheat oven to 425°F.
In a large bowl, evenly coat the potato wedges with olive oil and the grill seasoning. Spread the potato wedges on a large baking sheet and roast for 35-40 minutes or until browned and crispy.
In a heavy-bottomed saucepan or Dutch oven, heat oil over medium-high heat. Add turkey and break it up into very small pieces with a wooden spoon or a potato masher. Add in onion and seasonings: chili powder, cumin, oregano, coriander, salt and pepper. Cook, stirring occasionally, until browned and cooked through, about 6-8 minutes.
Add in tomato paste and cook until fragrant, about 1 minutes. Deglaze the pan with beer, scraping up the flavorful bits from the bottom of the pan. Add in chicken stock and bring to a bubble. Reduce heat to simmer let liquid reduce by half, about 20 minutes.
In a medium saucepot over medium-high heat, melt butter. Whisk in flour and cook until fragrant, about 30 seconds. Rapidly whisk in stock and milk until smooth. Bring to a bubble; thicken and remove from heat. Stir in cheese until combined.
Arrange hot oven fries on a large platter. Top with half the cheese sauce, all the chili, then the remaining cheese sauce.