NE Corner of 16th St. & Bethany Home Rd CFS Served 1,005,853

Frito Pie Recipe

This was a real favorite when I was a kid (yes, they had Fritos back then), and it still is. With the Frito-Lay Company being based in Dallas, this dish is about as Texan as you can get.

Recipe By: Jill Mettler    
Servings    : ?        
Preparation Time: 25 mins

 Amount        Measure        Ingredient
 ------        -------        ----------
    3             cups        Fritos corn chips    
  3/4            cup        onion, chopped    
   1              cup        cheddar cheese, grated
 2-1/2          cups        chili (your favorite - homemade, canned, whatever)

Preheat oven to 350°F.
Spread 2 cups of Fritos in a baking dish.
Sprinkle half the onion and half the cheese over the Fritos.
Pour the chili over the onion and cheese. Sprinkle the remaining Fritos, onion and cheese over the chili.
Bake for 15 or 20 minutes and cheese is bubbly. Serve hot.



When I grew up in south Texas in the 80's, I lived right around the corner from a kickball field. The concession stand there sold what I consider to be the hands-down ultimate Frito Pie. Back then they sold for 50 cents!

Recipe By: Dave Freidkin    
Servings: 1        
Preparation Time: 1 min

 Amount        Measure        Ingredient
 ------        -------              ----------
   1            small bag         Fritos corn chips    
   1            ladle                Wolf Brand Chili, no beans (no other brand will do)    
   1            handful            cheddar cheese, grated
   1            sprinkle            onion, finely chopped

(NOTE: this recipe assumes you've had a huge pot of Wolf Brand Chili cooking in the steam table for hours. You can heat your chili however you want, but it needs to be hot going into the assembly process.)

Slit open the bag of Fritos down a long side with scissors or a switchblade.
Dump a handful of grated cheddar cheese into the bag on top of the chips.
Dump a ladle full of chili into the bag on top of the cheese.
Dump a sprinkle of onions into the bag on top of the chili.
Serve immediately, in the bag, with a napkin and a spork.

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