Copycat Chili's Texas Cheese Fries Recipe

No trip to Chili's is complete (or can even begin) without a good appetizer. There's no denying that the Triple Dipper has become the buzziest of all the Chili's appetizers in recent years, but for those who prefer some crispy potatoes, the Texas cheese fries are where it's at. Featuring large-cut fries topped with 2 kinds of melty cheese, crispy bacon, jalapeños, and plenty of ranch on the side for dipping, Chili's loaded fries are an absolute menu staple for a reason. As it turns out, it's also a pretty easy dish to recreate right at home, which is exactly what I did with this copycat Chili's Texas cheese fries recipe.

There's a lot to love about loaded fries in general, but what I especially like about Chili's Texas cheese fries is the inclusion of pickled jalapeño slices and their homemade ranch dip. That is a tasty combination that surpasses the basic melty cheese and bacon-coated fries. The jalapeños bring not only the heat, but this nice pickled acidity that balances all those rich and savory elements. Chili's famously has some of the best chain restaurant ranch, one that's perfectly creamy and garlicky with a nice smattering of fresh herb flavor and a tasty twang. I am a ranch aficionado, and this copycat recipe has been a part of my home-cooking repertoire for years now (decades, probably). Store-bought ranch doesn't hold a candle, and I'm happy that I get to share it with you. In this recipe, the ranch provides the ideal cooling element, truly rounding out the loaded fries and making for one tasty, Chili's-approved at-home app. 

Before we get into loading up any fries, we'll start by making the ever-important ranch dip. For a true Chili's-inspired version, you'll need mayonnaise, sour cream, pickle juice, onion powder, garlic powder, salt, pepper, fresh parsley, and fresh dill.

For the fries themselves, you'll need a bag of frozen French fries (we'll touch more on what types of spuds work best down the line), cornstarch to get them extra crispy, salt, pepper, garlic powder, onion powder, and vegetable oil for frying. To truly load up those fries, make sure to have grated Monterey Jack and cheddar cheeses on hand, along with chopped cooked bacon, pickled jalapeño slices, and fresh scallions.

Place the mayonnaise, sour cream, pickle juice, onion powder, garlic powder, salt, pepper, parsley, and dill in a medium bowl.

Whisk to combine, cover, and refrigerate until ready to use.

Fill a large pot ⅓-full with oil and bring it to 350 F over medium-high heat.

Preheat the oven to 350 F.

Line a large baking sheet with parchment paper.

Place the frozen fries in a large bowl and sprinkle them with cornstarch.

Toss the fries in the cornstarch until evenly coated.

Working in batches, fry the fries until golden and crisp, for about 3 minutes.

Remove the fries from the oil using a skimmer, letting any excess oil drip off. Transfer them to the prepared baking sheet.

Season the fries with salt, garlic powder, onion powder, and black pepper.

Top the seasoned fries with the grated cheddar and Jack cheeses.

Place the baking sheet in the oven and bake for 5 to 10 minutes or until the cheese has melted.

Remove the baking sheet from the oven and top with bacon, jalapeño, and scallions.

Serve with the ranch dipping sauce on the side.

• Copycat Chili's Big Mouth Bites Recipe
• Copycat Wendy's Chili Recipe
• Copycat Chili's Beef Queso Recipe
• Copycat Chili's Nashville Hot Mozzarella Sticks Recipe
• Copycat Chili's Chicken Crispers Recipe

Chili's uses a very standard, straight-cut fry as the base for its Texas cheese fries. They're not quite thick enough to be steak fries, but they're slightly larger than your average takeout fry — an ideal in-between that holds its ground under all those toppings. When looking for fries in the frozen aisle, look out for ones that are labelled "classic" or something similar, as these will be your best bet at achieving that Chili's feel. Also note that most frozen fries come in 2-pound bags, but you'll only need half of that for this recipe (or you can simply double up and make two batches of Texas cheese fries). You can also use an assortment of fries if you'd prefer to go a clear-out-the-freezer route, but adjust cook times as needed for smaller/thicker fries. I'd avoid using pre-seasoned fries, since we'll be seasoning the spuds ourselves and loading them up with lots of toppings, so we don't want any clashing flavors.

You'll notice that we don't just dump the frozen fries into hot oil and call it a day, but we coat them in cornstarch before frying. The cornstarch basically acts as a moisture-reducing catchall, absorbing any extra oil, preventing potential sogginess, and helping the fries crisp up as best as possible. 

The beauty of making a copycat version of a beloved restaurant recipe is that you can add the exact ingredients that you want without the fear of an upcharge. In the case of Chili's Texas cheese fries, whether you want to load these bad boys up with extra toppings or want to try pairing them with a different sauce, the options are endless. I'd personally love eating these fries with a side of Chili's barbecue sauce (you know, the kind the chain uses on its iconic baby back ribs), though a Chili's-inspired queso would also work well here. 

Although bacon already serves as the crispy-smoky topping for the Texas cheese fries, you could load them up even more with meaty goodness. You don't have to stop at pairing these fries with barbecue sauce, but could take things a step further and top off the whole sheet pan with shredded barbecue rib meat (especially an ideal route if you've got leftovers). Chili's is also known for its sizzling fajitas, so taking a more Tex-Mex route could be fun, with shredded chicken, steak, peppers, and onions being worthy potential additions to your loaded fries.

• Bacon Cheeseburger Loaded Fries Recipe
• Pork Loaded French Fries Recipe
• Copycat Wingstop Voodoo Fries Recipe
• Copycat Animal Style Fries Recipe
• Classic Jersey Disco Fries Recipe