Frito pie

Frito Pie is a dish popular in the Southern, Midwestern, and Southwestern United States, whose basic ingredients are chili, cheese, and corn chips (specifically Frito-Lay). Additions can include salsa, refried beans, sour cream, onion, rice, or jalapeños. There are many variations and alternative recipes with different ingredients.

Etymology[edit | edit source]

The term "Frito Pie" is a combination of "Frito", the name of the corn chip brand from Frito-Lay, and "pie", which in this context refers to a layered dish, not a dessert.

History[edit | edit source]

The recipe is claimed to have been created in the 1930s by Daisy Doolin, the mother of the founder of the Frito-Lay company, and was served at her husband's confectionery. The oldest known recipe using Fritos brand corn chips with chili was published in Texas in 1949. The dish is also a common concession stand item at Little League baseball games in Fort Worth, Texas.

Preparation[edit | edit source]

Frito Pie can be prepared in a casserole dish, but an alternate preparation can be in a single-serve Fritos-type corn chip bag with the chili and cheese added in layers on top of the corn chips.

Variations[edit | edit source]

There are many variations of Frito pie including recipes that use corn chips and chili as a base, with cheese, onions, jalapeños, salsa, and occasionally, lettuce and tomato added on top.

In popular culture[edit | edit source]

Frito Pie is often associated with the cuisine of the Southwestern United States, particularly New Mexico. It is a staple dish at the annual Texas State Fair.

See also[edit | edit source]

Frito pie Resources
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