These chimichurri cheese fries are the perfect game-day snack or party appetizer: crispy fries topped with a silky cheddar sauce, bright herbaceous chimichurri, and crunchy chipotle bacon. Irresistible.
I’ve got your go-to game day food right here.
These are sheet-pan cheese fries — specifically, chimichurri cheese fries — finished with crispy chipotle bacon for an added smoky kick.
I could happily eat these every day.
After making smashburger-style fries, I’ve been all about sheet-pan fries of every kind. Some I load with cheese, others I enjoy simply with salt and malt vinegar. These, clearly, are cheese-forward and topped with a few other standout elements.
One recent parenting lesson: frozen fries are the best shortcut. I’ve shared homemade fries here before, but frozen fries available today are often perfectly crispy and make it easy to build something special like this.
P.S. These fries are delicious on a salad if you want to turn them into a hearty, indulgent meal.
Think of it this way: you buy chips to make nachos, so why not buy fries to make sheet-pan fries? It’s a brilliant, simple idea.
These are ideal for parties, tailgates, appetizers, or a late-night craving. Chimichurri is one of my favorite condiments for fries — it livens up potatoes beautifully — and I often keep a jar in the fridge for last-minute flavor boosts.
Why these chimichurri cheese fries work so well
I make a creamy cheddar cheese sauce from scratch and pair it with a vibrant chimichurri. If you already have chimichurri in the fridge, even better — you can assemble these quickly. The chipotle bacon is simply diced bacon tossed with chipotle chili powder and cooked until extra-crisp. It adds smoky crunch that contrasts perfectly with the sauce and herbs.
For the fries, I prefer roasting a full sheet pan at 450°F so they get extra-crispy all at once. The air fryer can work in small batches, but the oven is faster when you’re feeding a group.
When everything comes together you have warm fries smothered in cheese sauce, bright chimichurri drizzled over top, and that crunchy chipotle bacon scattered across the plate. The contrast of textures and flavors is exactly what you want in a shareable snack.
I’m satisfied forever.
Chimichurri Cheese Fries with Chipotle Bacon
Chimichurri Cheese Fries with Chipotle Bacon
4
people
45 mins
45 mins
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Ingredients
- 1 26-ounce bag frozen crispy french fries
- 4 slices bacon, diced
- ½ teaspoon chipotle chili powder
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 cup milk
- 2½ cups freshly grated white cheddar
Chimichurri
- 1 cup fresh cilantro
- ⅔ cup fresh parsley
- ¼ cup fresh oregano
- 2 garlic cloves, minced
- ¼ cup red wine vinegar
- ⅔ cup olive oil
- ¼ teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
Instructions
- If you don’t already have chimichurri made, prepare it first. It benefits from resting, and you’ll likely have leftover to use on other dishes.
- Preheat the oven to 450°F. Spread the frozen fries in a single layer on a baking sheet and roast for 20–25 minutes, or until very crispy.
- While the fries bake, cook the bacon: add the diced bacon to a skillet over medium-low heat, sprinkle with chipotle chili powder, and cook until the bacon is crisp and the fat has rendered. Drain on paper towels.
- Make the cheese sauce: melt the butter in a saucepan over medium heat. Whisk in the flour and cook 2–3 minutes until golden and fragrant. Gradually whisk in the milk and simmer until thickened, about 5 minutes. Reduce heat to low and add the grated cheddar a handful at a time, stirring until melted. Season to taste with salt and pepper.
- To assemble, drizzle the hot fries with the cheese sauce, spoon or drizzle chimichurri over the top, and finish with the chipotle bacon. Serve immediately.
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Majorly crave-worthy.