Frito Pie

Frito Pie

  • Prep time: 15
  • Cook time: 45
  • Yield: 8
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Ingredients
  • 1/2 cup bulgur wheat
  • 1-1/2 cups water
  • 1 28 oz can tomatoes
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tbsp tabasco
  • 2 bell peppers, diced
  • 2 cups corn kernels
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 bag of Fritos corn chips
Nutrition Facts
Serves 8

Description

Frito Pie is a popular American dish that originated in the Southwest, particularly in Texas and New Mexico. It’s a simple and delicious combination of Fritos corn chips, chili, and various toppings. While the exact origin is somewhat debated, Frito Pie is widely associated with the Fritos corn chip brand and has become a beloved comfort food.

Historical Context:

  1. 1930s - The Creation of Fritos: Fritos, the corn chips used in Frito Pie, were created by Elmer Doolin in the 1930s. Doolin purchased a corn chip recipe from a Mexican vendor and began making Fritos in his mother’s kitchen.

  2. 1932 - The Birth of Frito Pie: The exact origin of Frito Pie is a bit unclear, but it is believed to have originated around the same time as the creation of Fritos. One popular narrative suggests that Frito Pie was first served in the 1930s at the Woolworth’s lunch counter in Santa Fe, New Mexico. According to this story, customers would receive a bag of Fritos, which they would slit open and top with chili.

  3. 1940s - The Spread of Frito Pie: Frito Pie gained popularity in the following decades, becoming a staple in Texas and the Southwest. It was often served at county fairs, sporting events, and local diners. The dish’s simplicity, affordability, and portability contributed to its widespread appeal.

Components of Frito Pie:

  1. Fritos Corn Chips: The base of Frito Pie is Fritos corn chips, which are known for their crunchy texture and corn flavor. The chips provide a satisfying crunch and serve as a vessel for the other components.

  2. Chili: The chili used in Frito Pie can vary, but it’s often a hearty and seasoned ground beef chili. Some variations may use vegetarian chili or other meat options like shredded chicken.

  3. Toppings: Common toppings include shredded cheese, diced onions, sour cream, jalapeños, and sometimes lettuce or tomatoes. The toppings add layers of flavor and texture to the dish.

Regional Variations:

  1. Walking Taco: In some regions, Frito Pie is also known as a “Walking Taco.” The concept is similar, with Fritos serving as the base for taco toppings, making it a portable and convenient snack.

  2. School Cafeteria Classic: Frito Pie has been a staple in school cafeterias, often served in a single-serving Fritos bag topped with chili and other ingredients.

Frito Pie has become a nostalgic and iconic American dish, celebrated for its simplicity, bold flavors, and the comfort it brings. While its precise origin may be difficult to pinpoint, its popularity has endured for decades, making it a favorite in casual dining settings and events across the United States.

Instructions

  • 1. Heat water in a small saucepan and bring to a boil over high heat. Reduce heat to low, add the bulgur, stir well, cover and simmer gently until cooked but still chewy (about 5-7 minutes).
  • 2. While the bulgur is cooking, heat the olive oil in a large saucepan over medium-high heat. Sauté the onions until slightly soft (about 2-3 minutes). Add the garlic, chili powder, cumin, and Tabasco or cayenne. Cook for another 1-2 minutes. Add red bell peppers and sauté for 2-3 minutes.
  • 3. Reduce the heat to low, Add the tomatoes with their juice, corn, and both cans of beans; stir well. Cover and cook for about 15 minutes, or until fully heated. Add the bulgur and it’s liquid to the chili. Stir well, cover, and let simmer for a few minutes to allow flavors to meld together. Add salt to taste.
  • 4. Put desired amount of Frito corn chips in a bowl and cover with chili.
  • 5. Top with sour cream, cilantro, avocado, cheese, and pico de gallo, if desired.