Jeanette's Turkey Chili Cheese Oven Fries

by Rachael Ray Show Staff 11:52 AM, August 12, 2016

Rachael Ray Show

Aired August 12, 2016

Serves 4-6

Scroll down below to see how this recipe was made on Facebook Live!


For the oven fries:
3 to 4 Russet potatoes (about 1 1/2 to 2 pounds), cut into wedges
2 tablespoons olive oil
2 tablespoons grill seasoning or 24/7 seasoning

For the turkey chili:
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
1 1/2 cups low-sodium chicken stock

For the cheese sauce:
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.