Go Back
Delicious Frito Chili Pie with crunchy Fritos, chili, and melted cheese

Frito Chili Pie

A quick and satisfying dish combining Fritos, chili, and toppings for a customizable and comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 570
Ingredients Method Notes

Ingredients
  

Chili
  • 4 cups Chili Use your favorite homemade or store bought. Beef, turkey, or bean chili all work.
Main Toppings
  • 4-5 cups Fritos Plus extra for topping. Classic corn chips for their salty crunch.
  • 2 cups Shredded cheese Sharp cheddar is classic, but Monterey Jack or pepper jack are also great.
  • 1 small Onion Finely diced, optional for added bite.
  • 2-3 pieces Scallions or green onion Thinly sliced.
  • 1 cup Sour cream For dolloping.
  • to taste Pickled jalapeños For heat and tang.
  • 1 cup Diced tomatoes Fresh or canned, drained.
  • 1 handful Cilantro Chopped, if desired.
  • to taste Optional extras Hot sauce, avocado slices, corn, black olives, or crushed red pepper.

Method
 

Preparation
  1. In a pot over medium heat, warm your chili until steaming. Stir occasionally to prevent sticking and adjust seasoning with salt, pepper, or chili powder.
  2. While the chili heats, set out bowls of shredded cheese, onions, scallions, jalapeños, tomatoes, and sour cream for toppings.
  3. Decide on your serving style - for bowls, place a handful of Fritos in each bowl, ladle chili, and add cheese and toppings. For a casserole, spread half the Fritos in a baking dish, pour on chili, top with cheese, and bake at 375°F for 10 minutes until cheesy and melty.
  4. Finish by sprinkling with scallions, jalapeños, and a dollop of sour cream. Serve hot with extra chips on the side.

Notes

To keep chips from getting soggy, use a thick chili, layer chips at the last minute, and add fresh chips on top as you eat. Cook the chili up to 3 days ahead and refrigerate; reheat gently before assembling.