Best 4 Chicken Frito Pie Recipes

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

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Stir in beans; heat through., Reserve 1 cup corn chips for topping. Place remaining corn chips in a greased 13x9-in. baking dish. Layer with meat mixture, enchilada sauce and cheese; top with reserved chips., Bake, uncovered, 15-20 minutes or until cheese is melted. If desired, sprinkle with green onions.

CHICKEN FRITO PIE

Steps:

• Preheat oven to 350o F. In a large heavy bottomed pot, heat oil over medium high. Season chicken with salt and pepper, then brown on both sides for a total of six minutes. Remove to a plate. Add onion, garlic and chili powder to pot, stirring; saute until tender, 4 minutes. Return chicken to pot, stir in broth, green chiles and beans. Bring to a boil, reduce to a simmer (uncovered) and cook for 30 minutes over medium heat, stirring occasionally. Most of the liquid will evaporate. Add 1-1/2 cups Fritos to a 2 quart casserole. Top with chicken mixture, remaining Fritos and cheese. Bake for 15 minutes. Serve with cilantro, avocado and sour cream if desired.

SHEET PAN FRITO PIE

Steps:

• In a large, deep skillet, heat the olive oil over medium heat. Add three-fourths of the onion and cook, stirring occasionally, until just starting to soften, about 3 minutes. Add the jalapeño and garlic and cook, stirring occasionally, until the onion is softened and the vegetables are just starting to brown, about 5 minutes.
• Add the beef and a generous pinch of salt to the skillet. Cook over medium-high heat, breaking up the meat with a wooden spoon or potato masher, until cooked through, 6 to 8 minutes. Add the tomato paste, chili powder and cumin and cook until fragrant and the meat is coated, 1 to 2 minutes. Add the strained tomatoes, chicken broth and beans. Bring to a simmer, then stir in the beans and simmer over medium-low heat until thickened, 10 to 15 minutes; season with salt and pepper.
• While the chili simmers, shred the cheese and prepare your desired toppings.
• Position the oven rack 6 to 8 inches from the heat source and preheat the broiler to high. Spread the Fritos on a large rimmed baking sheet. Spoon the chili evenly over the chips, then sprinkle the cheese on top. Broil for 1 to 3 minutes, until the cheese is bubbling. Top with the remaining diced onion and your choice of toppings.