1 slice of pecan pie
1 1/2 cups of coffee
1 1/2 scoops of Frito Pie
side of cole slaw
1 can of Diet Pepsi
There are some people who can only make one dish and bring that to every pot luck they’re invited to. I had a friend that would bring hummus to EVERYTHING. If there was a taco party, he’d bring hummus, we’d snicker and then start smearing our carne asada tacos with it. He only had one dish in his repertoire, but at least he nailed it. My friend Troy is one of those people, and he brought his one dish to our Super Bowl party. That dish is Frito pie, the ultimate bachelor-food-turned-regional delicacy. I can see why he loves that dish, it’s extremely easy, very Texan (he’s from Dallas) and it’s delicious as hell. Frito pie, for the uninitiated, is a horrible-looking concoction of chili, cheese and Frito corn chips. The truest version is made by opening a bag of Fritos, pouring hot chili over it, and sprinkling cheese on top. Here’s a pic:
Somehow, this became prevalent in the Southwest part of the United States. If you go to the Texas State Fair, you will probably see Texas and Oklahoma football fans wandering the grounds with Frito pie and deep-fried Twinkies. And most likely, there will be belly fat peeking out.
The only version I’ve ever had was Troy’s version, which only has four ingredients, so that’s my lone reference. He’ll hate to hear this since he’s a very proud Texan who once referred to his state as a country, but by adding green chiles, he makes a New Mexican version. That state feel just as passionately about Frito pie as Texas and they both argue about who invented this dish, even though it was probably created by a drunk male late at night. Since New Mexicans tend to add Hatch chiles into everything, I prefer their version as well, which would anger my many Texan friends. I actually made Frito pie for my office last year. My co-workers were scared except Kelly, who was from Texas and had the biggest smile on her face after a few bites. Below is my recipe for Frito pie that I made last year. I doubled the number of ingredients and layered it like a casserole, which some might think is needlessly complicated. Still, it’s easy enough to make for every pot luck humanly possible.
Frito pie recipe
– In a casserole dish cover bottom with Frito chips. Scoop 1 can of chili on top and spread over the chips. I prefer Wolf’s for this dish, a regional Texas brand that is, I kid you not, 180% of your daily fat intake. That fat will soak into the chips really well. I like the all-meat version. You can use healthier chili if you’re not as brave.
– Cover chili with diced onions, green chiles and grated cheddar cheese. If I’m using canned chili, I’ll add some cumin seeds as well. You can add a lot of options here. Jalapenos and other hot peppers, olives, bell peppers, pig, anything that’ll hold up to baking.
– Repeat layer of chips, another can of chili (!!!), onions and cheese to the top of the dish. If you have more room, repeat the layer again. At the top layer, coat the entire thing with cheese. You are now at 33,000 calories and 1,600 percent of your daily fat intake.
– Bake at 400 degrees for 30-40 minutes until the top layer is bubbly. To serve, scoop out on a plate and top with a scoop of sour cream. Garnish with chopped scallions or chives, jalapenos if you want heat, maybe diced red peppers or tomatoes for color, and Frito chips. Yes, this dish actually looks fancier with corn chips on top. Awesome.
1 bottle of Newcastle beer