Chili cheese potato wedges with cheese sauce and chili made from impossible meat.
I used McCormick's chili mix as you can see in the video, but you can use any mix or chili recipe you'd like. Just subtituted the meat for the impossible meat.
Link to video:
Chili:
One tube of spicy Impossible foods sausage while following the direction of the chili mix packet. I used McCormick's.
Cheese Sauce:
1 Tbsp Butter
1 Tbsp Flour
1 Cup Milk
4 oz. Freshly Shredded Cheddar Cheese (Avoid pre-shredded cheese as it has in additive that will create lumpy cheese sauce)
2 slices of American Cheese
1/2 Tsp Freshly Ground Pepper
1/2 Tsp Salt
1/4 Tsp Paprika
Wedges:
2 Large Russet Potatoes
Step 1:
Prepare chili according the directions of your mix and set aside leaving covered in the pot. The Impossible meat can be used exactly like regular meat in the recipe.
Step 2:
Preheat oven to 200F. You will keep the fries warm in the oven while preparing the cheese sauce. These potatoes will be boiled and hen fried. Fill a large pot with water and bring to a boil. For frying, if you don't a deep fryer, you can fill either a dutch oven or large pot with enough oil to fill three inches of the pot. I recommend using a candy thermometer to keep track of the oil heat, but if not, keep track by testing with a insta-read thermometer until it reaches 375F. For timing purposes, I would start heating the oil once you place the potatoes in the boiling water.
Step 3:
Thoroughly wash and scrub potatoes to remove excess dirt. Cut each potato in half and each half into three wedges. Place the wedges into the boiling water for eight minutes. You're not looking to completely cook them. Deep frying potatoes wedges can sometimes result in a cooked outside with an undercooked inside, so the pre-boil ensures you can a creamy tender inside. After boiling, be sure to dry potatoes thoroughly. I like to lay them out on a paper towel and pat them dry. Add potatoes to fryer and fry until golden brown. Remove, drain, sprinkle with salt, place on a sheet and into the oven to stay warm while making the cheese sauce.
Step 4:
Prepare the cheese sauce. In a pot over medium-high heat, melt butter then add flour. Whisk flour and butter over medium high heat until golden brown, whisking constantly. This should happen fairly fast, two minutes at the most. Once your mixture is golden brown, add milk and seasonings. Continue to whiskey constantly until the mixture becomes thickened and bubbly. Next, remove pot from heat, add cheese and stir constantly until smooth and silky. If the cheese isn't mixing well, put the pot back over the burner you used, with the burner turned off, and keep stirring. The residual heat from the range will help.
Step 5:
Time to build your dish. I recommend using a bowl, pasta bowl or small oval baking dish, but obviously a plate is fine. Layer your wedges, followed by the cheese and finishing with the chili. Feel free to add any other toppings like freshly chopped onions, cilantro, jalapeños, etc...
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