Frito Pie
Corn chips topped with warm chili, melted cheddar and diced onion, eaten straight from the bag or a bowl.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 30
- carbs
- 34
- protein
- 22
- calories
- 480
Instructions
- 1
Warm the chili in a saucepan over medium heat on the stovetop. Cook until it is hot and slightly thick.
- 2
Open individual bags of Fritos or divide the chips into bowls.
- 3
Spoon plenty of hot chili over the chips.
- 4
Add shredded cheddar right away so the heat melts it.
- 5
Sprinkle diced onion and pickled jalapeños over the top.
- 6
Serve immediately with a fork or spoon while the chips stay crunchy.
Chef's tips
Use a no-bean Texas-style chili for the most authentic flavor. Add the chips right before serving to keep them crunchy.
Storage
Store chili separately refrigerated up to 4 days; assemble fresh each time.
Reheating
Reheat chili on the stovetop, then spoon over fresh chips.
Common mistakes to avoid
- •Adding chili to the chips too early, which makes them soggy.
- •Using a thin, watery chili that breaks the chips down quickly.
- •Skipping the fresh onion or cheese, which add crunch and sharp flavor.
Serving suggestions
Cooked Frito Pie?
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