Frito Pie

Whoever stated we can’t combine nostalgia with a little culinary creativity ought to have by no means tasted the easy but delicious comforts of a Frito Pie. Rumor has it, this snazzy dish has its roots in the Southwestern components of the U.S., and trust me, it is as delightfully handy as it is satisfying. On these evenings when you are juggling a late work electronic mail and your stomach’s growling louder than your ultimate convention call, Frito Pie comes to the rescue. It’s your weeknight dinner saved by way of the ‘crunch.’ So, neglect about the fancy elements and tricky steps—grab a bag of Fritos, some chili, and let’s make magic happen!

INGREDIENTS

• 1 large bag of Fritos chips
• 2 cans (15 ounces each) of your favorite chili or 3 cups homemade
  chili
• 2 cups cheddar cheese
• 1/2 cup diced red onion
• Eat 1/2 cup jalapeno (jalapeno) , diced or fresh, depending on your temperature)
• Yogurt, for serving
• Avocado, diced, for serving (optional)

INSTRUCTIONS

1. Preheat your oven to 350°F (175°C), seize an oven-safe dish, and let’s begin layering! Begin by way of spreading about 1/2 of the Fritos throughout the backside of the dish.
2. Open up these chili cans—or snatch your home made chili (link to my speedy chili recipe from ultimate week!)—and pour it evenly over the mattress of Fritos.
3. Sprinkle the shredded cheddar cheese on pinnacle of the chili like a tacky blanket. Trust me, there is no such element as too an awful lot cheese, so go wild!
4. Now for the ending touch: scatter the last Fritos on top, giving it that iconic crunch.
5. Bake uncovered in the oven for about 15-20 minutes, or till the cheese is bubbly and has began to get that golden hue we all love.
6. Remove from the oven and let it take a seat for a couple of minutes—trust me, it is hot!
7. Serve your Frito Pie warm and pinnacle with purple onions, jalapeños, a desirable dollop of bitter cream, and avocado if you are feeling extra.

Enjoy.

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