Frito Pie (Mexico, Southwest USA)
The origin of this classic concession stand dish is hotly contested between Mexico, Texas and New Mexico. Between a 1949 recipe in Texas, the 1932 beginning of Fritos in Mexico and a 1960 Woolworth's menu in Santa Fe, they can't even agree on when it was created, let alone where. And for as many claims to the origin of the dish, there are even more variations. Besides the required beef chili and corn chips, you can add basically any topping that would go well on chili dogs or tacos. This recipe is for a baked, Texas-style version of Frito pie, made with corn chips, chili, cheese and onion.
Equipment
- Normal Kitchen Utensils
- 8x11 Inch Casserole Dish Or Similar Size
Ingredients
- 9-11 Oz. Corn Chips
- 2 15 Oz. Cans Chili About 3 C
- 8 Oz. Cheddar and/or Monterrey Jack Cheese Grated, About 2 C
- 1/2 Medium White or Yellow Onion Diced
- 1/4 C Sliced, Pickled Jalapeños (Optional)
Instructions
- Preheat your oven to 350 degrees.
- Grease an 8x11 inch casserole dish. You can use a larger dish, but won't be able to layer the "pie" as well.
- Pour half of your corn chips into the dish.9-11 Oz. Corn Chips
- Top evenly with half the chili and half the grated cheese.2 15 Oz. Cans Chili, 8 Oz. Cheddar and/or Monterrey Jack Cheese
- This step is up to your taste. I like to add a third of the onion here, so it bakes with the "pie".1/2 Medium White or Yellow Onion
- Add the remaining corn chips in an even layer.
- Top evenly with the remaining chili and cheese.
- If you would like, add another third of the diced onion.
- Baked at 350 degrees for 20 minutes, until everything is cooked through and the cheese is melted.
- Top with the remaining diced onion and (optional) sliced Jalapeños and serve right away.1/4 C Sliced, Pickled Jalapeños
Notes
You can top this dish with nearly anything. As long as there is chili and corn chips, it still counts.
I like to add sour cream and diced tomatoes or pico de gallo. Try adding salsa as well, or replacing the grated cheese with queso. Give it a squeeze of lime or a sprinkling of fresh cilantro. Try it concession stand style with nacho cheese, or chili dog style with mustard and cut up hotdogs. The possibilities are endless!