Best Frito Pie In The Bag Recipes

FRITO PIE IN A BAG

Steps:

• Bring a small saucepan of water to a boil. Add dried chili peppers and remove from heat. Let sit 30 minutes. Place the peppers and 1/4 cup of the soaking water in a blender or small food processor. Blend until smooth. Set aside.
• Cook and crumble ground beef in a large nonstick skillet. When browned, remove it to a plate and set aside.
• Add bacon, onion, green pepper, and celery to the now empty skillet. Cook until the veggies are soft, about 5 minutes.
• Return ground beef to skillet. Add tomatoes sauce, diced tomatoes. chipotle chili, chili powder, cumin, garlic powder, Worcestershire sauce, beef base and pureed ancho peppers.
• Mix well and simmer for 15 to 20 minutes, adding a little water if it gets too thick.Season to taste with salt and pepper.
• Cut a slit in each bag of Fritos. Lade chili on top of chips. Top with cheese and jalapeno peppers.

DEEP-DISH FRITO PIE

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F.
• Pulse 4 ounces (3 cups) of Fritos® in a food processor until finely ground. Remove and reserve half of the Frito® crumbs. Add the flour, egg, 2 ounces (1/2 cup) Cheddar, 2 to 3 tablespoons of water and 1 teaspoon salt to the crumbs in the food processor. Pulse until a uniform dough forms, add an additional tablespoon of water if needed.
• Transfer the dough to a 9-inch pie pan and use the bottom of a measuring cup to press evenly across the bottom and up the side of the pan. Prick holes in the bottom of the dough with a fork. Bake until lightly browned, 15 to 20 minutes. Set aside while making the chili.
• Meanwhile, heat the oil in a large skillet over high heat. Add the beef and cook, breaking it up with a wooden spoon, until browned but not completely cooked through, 6 to 8 minutes. Transfer to a medium bowl with a slotted spoon, leaving behind as much fat in the skillet as possible. Reduce the heat to medium, add the garlic, bell pepper and onion and cook, stirring, until tender but not browned, 6 to 8 minutes. Add the chili powder, tomato paste and cumin and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and reserved beef along with any accumulated juices to skillet. Bring to a simmer and cook, stirring and scraping up any brown bits from the skillet, until the liquid is almost evaporated, 6 to 8 minutes. Season to taste with salt and pepper. Add the cornstarch, reserved Frito crumbs and 2 ounces (1/2 cup) Cheddar and stir until combined.
• Transfer the chili to the pie crust, top with the remaining 4 ounces (1 cup) Cheddar, cover with foil and bake until the cheese is melted and the filling is bubbly, 15 to 20 minutes. Remove the foil and bake, uncovered, for 5 minutes more. Let cool 15 minutes then top with a layer of sour cream, guacamole and pico de gallo. Mound iceberg lettuce on top and sprinkle with pickled jalapeno slices, chopped onion, remaining Fritos and fresh cilantro leaves.

FRITO PIE IN THE BAG

Steps:

• Slice bags of chips open along one side.
• Spoon Chili con Queso over chips.
• Top with lettuce, tomato, onion or pico de gallo. Enjoy!

EZ FRITO PIE IN A BAG

Steps:

• Crunch the pack of Fritos. You don't want them in crumbs, but you want them broken up a bit. Slice open the side of the package.
• Pour in 3/4 cup of chili.
• Sprinkle some shredded lettuce on top of the chili.
• Sprinkle some diced tomatoes on top of the lettuce.
• Squeeze in a hearty squirt of yellow mustard, if desired.
• Sprinkle onions on top, if desired.
• Add a spoonful of sour cream, if desired.
• Top it all with cheese.
• Grab a plastic spoon and stick it in the middle, and you're ready to enjoy a genuine Frito Pie.