Frito Pie – One of my guilty pleasures

Frito Pie – One of my guilty pleasures takes roughly 20 minutes from beginning to end. Watching your figure? This gluten free recipe has 648 calories, 16g of protein, and 35g of fat per serving. This recipe serves 1. For $2.5 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. It is brought to you by Copy Kat. If you have chili, fritos, mustard, and a few other ingredients on hand, you can make it. Plenty of people made this recipe, and 1382 would say it hit the spot. Overall, this recipe earns a super spoonacular score of 93%. Try Frito Pie – Oh My! Your Basic Frito Pie, Frito Pie: How to Make the Original Chili Pie, and Frito Pie for similar recipes.

Servings: 1

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

3/4 cup chili (Wolf brand is a favorite on these, trust me)

1 cup Fritos

Jalapeno slices - optional

Yellow Mustard - optional

1 tablespoon chopped onions

1/4 cup shredded cheddar cheese

Equipment:

ladle

bowl

Cooking instruction summary:

In a bowl, pour corn chips to cover the bottom of the dish. Ladle on hot chili, sprinkle with cheese and onions. Top with yellow mustard and jalapeno slices if you desire.So do you live in the South? Have you tried Frito Pie's before? What do you top yours with? Better yet, share some of your guilty pleasures. I would never invite someone over for a Frito Pie, but I would sure make one if you hinted you wanted one ;)Link to Wendy's Chili is perfect for Frito pie.

 

Step by step:


1. In a bowl, pour corn chips to cover the bottom of the dish. Ladle on hot chili, sprinkle with cheese and onions. Top with yellow mustard and jalapeno slices if you desire.So do you live in the South? Have you tried Frito Pie's before? What do you top yours with? Better yet, share some of your guilty pleasures. I would never invite someone over for a Frito Pie, but I would sure make one if you hinted you wanted one ;)Link to Wendy's Chili is perfect for Frito pie.


Nutrition Information:

 

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