Tortilla Chip Chili Pie

Frito pie is an iconic American dish, born in the southwestern United States in either New Mexico or Texas, depending on where you are from. Midwesterners also lay claim to it. They call it a “walking taco” and it often shows up at fairs and festivals. Thanks to popular Food Network shows and social media, though, Frito pie has found fans nationwide. And it’s easy to see why: Crispy chips plus delicious toppings built right in a chip bag is super fun and super delicious.

A classic Frito pie is made with 2-ounce Fritos bags placed in paper french fry boats. The bags are split down the middle and cinched open to reveal the chips. Chili (often beef and bean) is ladled on top of the chips, then everything gets topped with shredded cheese (usually something orange) and raw chopped white onion.

I was first introduced to Frito pie years ago at a food truck in Austin, Texas. Ever since, I have made it at home for parties, served with cold beer or frozen margaritas, when I want a casual, fun vibe for my guests. 

But I got to thinking: Wouldn’t it be easier and more surprising to build one GIANT Frito pie? And so my tortilla chip chili pie was born. This fun recipe makes appearances for movie nights, lazy days at the pool, football season, and birthday celebrations. And it’s always a hit.

The chili is easy to put together in one large skillet and cooks in just 20 minutes. I like to use a 12-inch cast iron pan, but any other same size nonstick pan works well too. The chili’s flavor is smoky with some heat and a bit of sweetness from the chipotle in adobo, poblanos, and honey. I prefer to use ground turkey as the base to lighten it up, but ground beef and tofu work great, too (for a more traditional or a plant-based version, respectively). For the tofu, press the water out well, then crumble it right into the pan. 

To prep the chips, use scissors to carefully cut open the front side of a 13-ounce or larger bag of tortilla chips (make sure they are the thicker, sturdy kind to hold the chili) and place it on a sheet pan. Carefully spoon the chili on top, making sure most of the chips are covered. You don’t need to use all of the chili at first. Save some to replenish once the top layer is devoured.

To finish building the pie, layer on finely shredded Mexican-blend cheese so it melts quickly. Stir together fresh lime juice and Greek yogurt and dollop on top for a brighter, creamy finishing touch. Then throw on thinly sliced, red Fresno peppers for color (chopped fresh jalapeños work well, too). Scatter a handful of fresh cilantro leaves to complete the whole thing. Typically, I serve grilled corn on the cob or bowl of buttered corn niblets with crumbled cotija cheese on the side.

It’s easy to make most of the components of this dish ahead of time, so you won’t have much left to do once your guests show up.

• The chili can be made the day before and reheated on medium in a skillet until bubbling. The flavors meld together for a richer-tasting chili.
• The fixins can be prepped the day before and stored in airtight containers in the fridge.