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Texas has its own rules when it comes to cuisine. I’ve seen foods here that I’d never heard of prior to meeting and marrying a Texan, then moving to her state as well. (O.K. She’s an Expat, we’re just stationed here, her license plates are Alaskan.)
This little gem is a tribute to football games, warm Texan nights and the fact that foods, especially snack foods, change by region.
Ladies and gentle-people, I give you the venerable Frito Pie!
I have no idea why it’s called a pie. There’s nothing pie-like about it, at least not in the way that I think of pies, meat, sweet or otherwise. If you’re a native Texan and have an answer for me, I’d love to hear it. I’d honestly cast it as a closer relative to Tortilla soup than to a pie, but I digress…
*Note: All of the ingredients used for this recipe, with the exception of the Fritos® themselves are of the “you’ll only find this is Texas” variety, at least I’ve never seen Wolf Brand Chili
outside of Texas and Ziegen Bock is manufactured by Anheuser Busch, but is only sold in the Great State of Texas. (There is no beer in a Frito Pie, but the Bock goes very well with it. If you’re not in Texas, try to find some Shiner Bock, it’s equally as good, and just as Texan.)
Yield: 1 Frito pie Prep Time: 2 minutes Cook Time: 5 minutes Total Time: 7 minutes Ingredients
Instructions
Nutrition Information:
Yield:
1 Serving Size:
1
Amount Per Serving: Calories: 4169Total Fat: 243gSaturated Fat: 78gTrans Fat: 1gUnsaturated Fat: 107gCholesterol: 661mgSodium: 13368mgCarbohydrates: 263gFiber: 27gSugar: 52gProtein: 245g
There ya have it Y’all. Mrs. seat of her Pants waxes poetic over this little snack, as does The Homesick Texan. I’ll take no credit for this. I actually stole the bowl away from my wife just long enough to get the shot at the head of this post, and I had the board staged before she got started.
(It’s hard to get perfect shots when there’s a five foot madwoman trying to claw her way through you to get to her lunch!)
More just plain Texan goodness is to come very soon, trust me.
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Chris on January 17, 2008 at 7:13 pm
The ingredients are right, but the best part about a Frito pie is how it’s served!
You slice open the side of the Big Grab bag of Fritos, put the chili, cheese (and I like some chopped onions) on top, and eat it right out of the bag! :)
Reply
Mrs. SoMP on May 14, 2010 at 1:21 am
Chris,
I’m a Texas native and have been eating frito pie for most of my life…I have never seen it served that way, but I can definitely see the appeal!
Reply
Lynn Knapik on September 8, 2012 at 5:53 am
Love seeing you settle into the Texas cuisine. Hope you’re enjoying some of the new cuisine here in your new city too. So much interesting stuff going on here. And Chris is right about serving it in the bag. Every concession booth at high school football games serves it just that way.
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alabaster on December 9, 2015 at 9:44 pm
I’m an Arkansan and grew up eating Frito pie, too. At football games (or baseball games, or softball games, or basketball games . . . ), it’s mostly the open-bag-pour-in-chili kind. My mom, however, would make it a little differently. She’d pour Fritos into a baking dish (about 1 regular bag in a 9×13 dish), pour over enough Wolf chili (we have Wolf brand here in Arkansas) to cover the Fritos (2-3 cans? We used the kind with beans), and cover it with shredded cheddar cheese. It would go into the oven until the Fritos soaked up the chili, the cheese was melty, and everything was hot. Then she’d finish it off with chopped red onion. At the very bottom of the pan, the Fritos would form a kind of crust—like a pie! I still make it occasionally—Frito pie and Rotel dip taste like being a kid again. :)
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Pat on January 14, 2023 at 8:09 pm
You made me laugh and honestly, you may be part Texan cause your so called recipe is right on target!
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