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Lunch Munch Chili Fries

A trio of chefs from a fun-loving school, have been at it again with a masterpiece that’s cool. Roasted and toasted and sliced and diced, this lunch your students will think is oh so nice!

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Potato Type: Russet
Cuisine: American
Prep Method: Baked

Dish

Main DishSchool Foodservice

Prep Time

15 Mins

Cook Time

20 Mins

Serving

Serves 48

Description

A trio of chefs from a fun-loving school, have been at it again with a masterpiece that’s cool. Roasted and toasted and sliced and diced, this lunch your students will think is oh so nice!

Ingredients

  • 128 ounces Chili with Beans, Prepared, Vegetarian, canned or frozen
  • 4 pounds Beef Hot Dogs, sliced ¼ inch thick
  • 32 ounces Tomatoes, Canned, Diced
  • 18 pounds Fries, Frozen Straight Cut
  • 1-1/2 pounds Cheddar Cheese, Low Sodium, Shredded

Preparation

  1. Preheat an oven to 425 F.
  2. Combine the chili and sliced hot dogs in a tilt skillet or steam kettle until the internal temperature reaches 165 F. Hold at 140 F for no more than 4 hours.
  3. Bake the fries at 425 F on a perforated sheet pan for 15-20 minutes or until they are golden brown and crispy.
  4. To serve place 6 ounces of fries on the large section of a lunch tray. Top with a 4-ounce scoop (#8) of the chili dog topping. Followed by ½ ounce scoop (#60) of cheddar cheese. Offer sliced Jalapenos as a side if desired.

Find additional Read Across America Day inspired recipes here 

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