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    Home » Blog » Gluten Free » Bacon Cheddar Fries

    Bacon Cheddar Fries

    February 15, 2016 by burntapple 2 Comments

    This was one of our favorite recipes from the Superbowl. And with March Madness right around the corner it's safe to say that these bacon cheddar fries will probably appear again while cheering on our favorite teams.

    bacon cheddar fries

    The cheddar sauce is actually our theater style nacho cheese sauce. It has just a little kick of spice to it and adds some fantastic flavor with a sauce that uses REAL cheese. Nothing fake!

    bacon cheddar fries

    These fries did not last long at our house and were quickly devoured.

    Print
    Bacon Cheddar Fries

    Ingredients

    • 1 bag fries (we used Alexia house cut fries with sea salt)
    • 4 oz pepperjack cheese, cut into cubes
    • 4 oz cheddar cheese, cut into cubes
    • 1 tbsp cornstarch or arrowroot powder
    • 1 cup evaporated milk (can substitute whole milk or lower fat milk versions, see notes)
    • 1-2 tsp hot sauce, optional
    • 1 bag (2.8oz) real bacon bits (or 4 pieces bacon cooked and cut into bite sized pieces. We used Oscar Meyer Selects real uncured bacon bits)

    Instructions

    1. Preheat oven according to package directions on the fries. Arrange fries on a baking sheet lined with lightly greased tin foil. Cook fries according to package directions.
    2. During the last ten minutes of baking time for the fries, prepare the cheese sauce.
    3. In a saucepan, place the cheese, cornstarch and milk. Heat the mixture over medium low heat until the sauce becomes smooth, bubbly and thickened. Stir in the hot sauce (if using) and the bacon. Remove cheese sauce from heat.
    4. Remove fries from the oven, split the warm fries among bowls or plates for serving. Pour a generous amount of cheese sauce over the fries. Serve warm.
    3.1
    https://burntapple.com/bacon-cheddar-fries/

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    minimal ingredient recipes with five ingredients or less and ready in under thirty minutes! many recipes are gluten free, dairy free and FODMAP friendly too!

    I've been making over recipes since I was ten. Back then I wasn't so great at it and created everything from rubber cakes for my Dad's birthday to rock muffins that put a hole in the wall.

    Diagnosed with colitis ten years ago and with three young children I had to learn to cook. But life was busy and there wasn't a lot of time to cook or figure out what I could eat!

    Burnt Apple became my personal coffee shop--a place to share, talk and vent! I share minimal ingredient recipes with five ingredients or less and ready in under thirty minutes!

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