Post by Loupy on Sept 30, 2013 15:31:03 GMT -7
Oven Frito Pie
From: Lynn @ www.lynnskitchenadventures.com/
Shortly after I moved to Oklahoma, I learned that chili and Fritos go together, at least people in this part of the country think they do. And after years of eating chili this way, I have to agree that chili and Fritos makes a great combination. And this is a fun way to use up, and change up, leftover chili.
Ingredients:
4-6 cups of your favorite leftover chili *
3-4 cups Fritos (Plus a few more for serving)
2 cups shredded cheddar cheese
Instructions:
In the bottom of an 8×8 pan or similar size dish place about half of the Fritos.
Layer half the chili on top and half of the cheese.
Layer remaining Fritos, remaining chili, and remaining cheese.
Bake at 375 degrees for 20-25 minutes or until heated through.
Sprinkle with more Fritos before serving.
Enjoy!
*Loupy's note...If you don't have leftover chili...(I never do...lol) you can also use the same amount of your favorite canned chili.
© 2008–2013 Lynn's Kitchen Adventures. All rights reserved
From: Lynn @ www.lynnskitchenadventures.com/
Shortly after I moved to Oklahoma, I learned that chili and Fritos go together, at least people in this part of the country think they do. And after years of eating chili this way, I have to agree that chili and Fritos makes a great combination. And this is a fun way to use up, and change up, leftover chili.
Ingredients:
4-6 cups of your favorite leftover chili *
3-4 cups Fritos (Plus a few more for serving)
2 cups shredded cheddar cheese
Instructions:
In the bottom of an 8×8 pan or similar size dish place about half of the Fritos.
Layer half the chili on top and half of the cheese.
Layer remaining Fritos, remaining chili, and remaining cheese.
Bake at 375 degrees for 20-25 minutes or until heated through.
Sprinkle with more Fritos before serving.
Enjoy!
*Loupy's note...If you don't have leftover chili...(I never do...lol) you can also use the same amount of your favorite canned chili.
© 2008–2013 Lynn's Kitchen Adventures. All rights reserved
