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Crispy Bacon-Wrapped Chili Cheese Fries Recipe with Easy Strawberry Rose Syrup

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A delicious snack featuring crispy bacon-wrapped fries topped with spicy chili, melted cheddar cheese, and a unique strawberry rose syrup for a sweet floral twist. Perfect for potlucks, game days, or casual family treats.

Ingredients

  • Russet potatoes, peeled and cut into thick fries (about 4 large potatoes)
  • Vegetable oil or avocado oil (for frying, about 4 cups)
  • Salt and freshly ground black pepper (to taste)
  • Thick-cut bacon strips (about 16 strips, one per fry or adjust based on size)
  • Toothpicks or kitchen twine (to secure bacon)
  • Ground beef (1 pound, preferably 80/20 for juiciness)
  • Onion, finely chopped (1 medium)
  • Garlic cloves, minced (2 cloves)
  • Can of diced tomatoes with green chilies (10 oz, mild or spicy depending on preference)
  • Chili powder (1 tablespoon)
  • Cumin (1 teaspoon)
  • Smoked paprika (1 teaspoon)
  • Salt and pepper (to taste)
  • Cheddar cheese, shredded (2 cups, sharp for best melting and flavor)
  • Jalapeño slices (optional, for extra heat)
  • Fresh strawberries, hulled and quartered (1 cup)
  • Granulated sugar (1/2 cup)
  • Water (1/2 cup)
  • Rose water (1 teaspoon, adjust to taste)
  • Fresh lemon juice (1 tablespoon)

Instructions

  1. Peel the russet potatoes and cut into thick fries, about 1/2-inch wide. Rinse them in cold water to remove excess starch, then pat completely dry with kitchen towels. This should take about 15 minutes.
  2. Heat oil in your deep fryer or pot to 325°F (165°C). Fry the potatoes in batches for 4-5 minutes until soft but not browned. Remove with a slotted spoon and drain on paper towels. Let fries cool for at least 10 minutes.
  3. While fries cool, brown the ground beef in a skillet over medium heat (about 8 minutes). Add chopped onions and garlic, cooking until soft. Stir in diced tomatoes with chilies, chili powder, cumin, smoked paprika, salt, and pepper. Simmer for 15 minutes, stirring occasionally. Adjust seasoning as needed. Set aside.
  4. Take one blanched fry and wrap a strip of bacon around it, securing with a toothpick if needed. Repeat until all fries are wrapped. This will take around 15 minutes.
  5. Increase oil temperature to 375°F (190°C). Fry the bacon-wrapped fries in batches until bacon is crispy and fries are golden brown (about 3-4 minutes). Drain on wire rack or paper towels.
  6. Arrange fries on a serving platter. Spoon chili generously over the fries, then sprinkle shredded cheddar cheese on top. Add jalapeño slices if desired.
  7. In a small saucepan, combine strawberries, sugar, and water. Bring to a simmer and cook for 10 minutes, mashing strawberries occasionally. Remove from heat, stir in rose water and lemon juice. Blend with a food processor or leave chunky depending on preference. Let cool.
  8. Drizzle strawberry rose syrup lightly over the chili cheese fries. Serve immediately and enjoy.

Notes

Double frying the fries is essential for crispiness. Keep bacon slices cold and overlap ends when wrapping. Remove toothpicks before serving. Partially cook bacon before wrapping if it renders too quickly. Use fresh strawberries for syrup and adjust rose water to taste. Monitor oil temperature carefully to avoid greasy or burnt fries. For gluten-free, verify chili seasoning and tomato products.

Nutrition

Keywords: bacon-wrapped fries, chili cheese fries, strawberry rose syrup, crispy fries, comfort food, game day snack, potluck recipe

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