Kimberly’s Kicked Up Texas Frito Pie
April 2, 2008 by Kimberly
Yet another guilty Texas indulgence…Those Texans know how to eat…let me tell you…This is a wonderfully eclectic recipe that will certainly be a great conversation piece! Enjoy! ~ Kimberly Edwards 
Type: Main
Serve With: Sour cream on the side and Margaritas…
Prep Time: 5 min
Cook Time: 15 min or until cheese is bubbly
Yield: Enough for 5 people
Ingredients:
Instructions:
1. Preheat oven to 350 degrees.
2. Spray a 9×9″ baking dish with non-stick spray.
3. Arrange ~ 2 cups of corn chips in the bottom of the dish, topped with 1/2 of all remaining ingredients.
* Tip: If you are using small bags of Fritos, neatly open them from the top of the bag, and save for serving the Frito pie in. This is a neat way to present the dish, and also makes it portable for kids who are on the go!
4. Repeat with a 2nd layer.
5. Put in oven for 15 min, or until cheese is melted.
6. Enjoy with Margaritas!
***
I hope you enjoy this recipe on Cooking With Kimberly! Until next time…
Eat Deliciously,
Kimberly Edwards
P.S. For more fantastic Tex-Mex recipes, check out this fabulous book:
Technorati Tags: frito pie, fritos, chips, texas recipe, tex-mex, chili, Texas cuisine, Texas
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P.S. This is a really simple recipe for people that DO NOT cook!
You can do an easier and faster version by opening up a bag of Fritos (gently at one end), heating up the canned chili in a pot, pouring it on top of the chips and topping with shredded cheese and sour cream…
Voila…easy, fast snack for the go!
Kimberly Edwards
http://Kimberly-Edwards.com
This stuff is disgustingly good, and probably a main contributor to my adopted hometown winning the fattest city crown a few years back.
By special request, here are some suggestions for pairing frito pie (pah in Texas) with wine. My natural inclination with a dish like this would be to grab a Shiner Bock or a St. Arnold’s Amber, and the recommended Margaritas would be good, too. But that isn’t what I was asked.
Pairing wine with spicy foods, particularly Tex-Mex spices can be tricky. Alcohol can make anything with hot spices seem way hotter, so we want a low alcohol wine. Sugar, on the other hand, can help cool the burn, so we need a wine with some sweetness.
If the chili isn’t too fiery, a nice California Zinfandel would be very tasty with Frito Pie. The big, sweet, red Zin, not that awful “white zin” that was popular a few years back.
The perfect match, in my opinion, would a nice sweet German Riesling. The sweetness would be a nice counterpoint to both the spices and the natural corn sweetness of the Fritos, and sour cream would bring out the floral notes in the wine.
I’m still reaching for the beer, though.
I usually just add a can of chili, shredded cheddar and fritos to make frito pie. This was great to spice it up a bit! I used colby jack cheese and omitted the chili powder and red peppers. Yum!
Sounds awesome BT!
Now, all I need is an invite the next time you make it! LOL
Kimberly