Crockpot Frito Pie - Easy Dinner Recipe that's Loved By Kids and Adults. (2024)

FAQs

What to eat with Frito Pie? ›

The best side dishes to serve with Frito Pie are Spanish rice, guacamole, Tostilocos, pineapple salsa, Birria Quesadillas, pico de gallo, creamed corn, eggplant salad, Tabasco, chicken burrito bowl, sweet potato fries, black bean salad, chips and salsa, roasted jalapeños, and cornbread.

What is Frito Pie? Despite its name, Frito pie is not pie at all but rather a pile of Fritos with chili on top. The humblest version of the dish is served from the chip bag itself: The bag is typically placed in a paper boat and split down the middle, and the chili is poured right inside.

Frito pies are sometimes referred to by the name walking taco or Frito boat, and can be made in a small, single-serving bag of corn chips, with chili, taco meat, chickpeas, pork rinds, pepitas, and many other varied ingredients, poured over the top.

Ingredients. Corn, vegetable oil (corn and/or canola oil), and salt.

The similarly simple Frito pie is surprisingly (and famously) controversial, with the classic concoction of meat, chile (or chili, depending on the regional variety), cheese, beans, and, of course, Fritos, claimed by at least two possible points of origin: New Mexico and Texas.

(NEXSTAR) — It may be a Texas classic and you may like to consider it a Texas creation, but the origin of the Frito Pie — the cheesy, crunchy county fair treat — is not so cut-and-dry. In fact, Texas is in a long-standing rivalry with another state for birthplace bragging rights.

The largest Frito pie weighed 601.01 kg (1,325 lb), and was assembled by Frito-Lay (USA) at the State Fair of Texas in Dallas, Texas, USA, on 1 October 2012.

Sprinkle some shredded lettuce on top of the chili. Sprinkle some diced tomatoes on top of the lettuce. Squeeze in a hearty squirt of yellow mustard, if desired. Sprinkle onions on top, if desired.

C.E. Doolin launched “Fritos” in 1932, inspired by a recipe he had purchased from Gustavo Olguin, a Mexican-American restaurant owner in San Antonio, where Doolin had worked as a fry cook. Olguin's “fritos” (the name came from the Spanish word frit, meaning fried) were small fried corn chips made from masa dough.

What are Fritos Mexican? ›

Fritos are made by deep-frying extruded whole cornmeal, unlike the similar tortilla chips, which are made from cornmeal and use the nixtamalization process (known as masa). It is one of two brands representing Frito-Lay along with Lay's.

The English word "pasty" derives from Medieval French (O.Fr. paste from V. Lat pasta) for a pie, filled with venison, salmon or other meat, vegetables or cheese, baked without a dish. Pasties have been mentioned in cookbooks throughout the ages.

Rather, this Arkansas specialty earned its nickname because it “plays possum,” meaning it also tries to fake out diners with a deceptive appearance. The standard explanation is that the pie's thick top layer of whipped cream obscures secret layers of flavoring beneath it.

Alas, no recipes are mentioned in any of these notices, leaving an opening for Lillian Townsend of Durant, Oklahoma, to sneak in from north of the Red River in February 1948 and become the author of what is now the earliest known Frito pie recipe: her casserole-style version is basically a quick-and-dirty scratch chili ...

Unlike a walking taco, a Frito pie is always made with, you guessed it, Fritos. But that's not even the main difference between the two foods—the thing that sets a Frito pie apart from a walking taco is that a Frito pie is topped with chili instead of taco meat.

Frito Pie® is a New Mexico favorite, you can find this almost everywhere but many locals say the only way to eat a Frito Pie is from the bag of Fritos. All of the ingredients are added to the "one serving" bag of chips and you enjoy them from there. This is a piece of every New Mexican's childhood!

Since 1932, Fritos has provided snack-hungry Americans with a Texas twist on the tortilla chip. Fritos' unflavored deep-fried corn chips are gluten-free with no artificial flavors, preservatives, or MSG. These classics contain just three ingredients—corn, corn oil, and salt—making them vegan-friendly.

Maize (69%), Palm Oil (Palm Fruit & Maize Germ) with Antioxidant (TBHQ), Salt, Vegetable Powders (Onion, Garlic), Sugar, Acidity Regulators (E330, E262), Hydrolised Vegetable Protein (Soya) Spices (Paprika, Chili, Ginger), MSG (Flavour Enhancer (E621)), Anticaking Agent (E551), Flavourings (Soya, Wheat), Yeast Extract ...