Cook the Book: Frito Pie

Cook the Book: Frito Pie

This one's kind of a tailgating classic, especially if served the original way—dumping chili directly into the Fritos bag, transforming the bag itself into the serving vessel. (Though I think "serving vessel" is a bit high-falutin' in this context.) And while only a lucky few may be tailgating at the Super Bowl this year, we can all make this at home and pretend.

  • Yield:4 servings


  • 4 cups Fritos corn chips
  • 2 1/2 cups chili con carne
  • 1/2 cup chopped onion
  • 2 cups shredded Cheddar cheese
  • 1/4 cup jalapeño slices, optional


  1. 1.

    Put the Fritos corn chips in the bottom of a small baking pan; spread the chili evenly over the top. Sprinkle with onions, cheddar, and jalapeños if desired.

  2. 2.

    Bake at 350ºF for 5 minutes or until the cheese is melted. Use a spatula to transfer servings to a plate or bowl.

  3. 3.


  4. 4.

    Original Frito Pie: Open a 1.75-ounce bag of Fritos corn chips. Into the bag, pour 1/2 cup chili, 1/4 cup shredded Cheddar, 1 tablespoon chopped onion, and a couple of jalapeño slices. Eat it out of the bag.

  5. 5.

    Taco Style: Top each serving with 1/2 cup shredded iceberg lettuce and a 1/4 cup chopped tomatoes.

  6. 6.

    New Mexican Frito Pie: Substitute Chile Colorado con Puerco for the chili con carne and top each serving with a dollop of sour cream and some chopped green onions.