Frito Pie

New Mexicans and Texans fight over who invented this famous concoction. I think it was a group effort—Chicano food at its very best! Lori and Malena “hacked” it with ground turkey instead of beef, but it has so much red chile that no one will ever know you didn’t use beef. It’s a lot healthier and just as delicious.

This recipe falls squarely in the ‘Poquito de Todo’ category. We don’t want to give up our beloved foods but we want to go easy on the portion sizes! One cup is plenty! Have a delicious salad as your primer plato or segundo plato. Use the Fritos like a garnish and not like a staple.
This one will take you home, sister!

  1. Heat the oil in a frying pan and sauté the onion until just golden. Add the garlic.
  2. Add the ground turkey, red chile, salt, pepper, oregano and cumin. Cook for about 10 minutes on medium heat.
  3. Reduce heat to low and add 2½ cups of water.
  4. Add the rinsed and drained pinto beans. (Of course, you can add pinto beans cooked from scratch).
  5. Add the green chiles and mix well. Continue to cook for another 10 minutes on low. If you add more red chile powder, you might want to add more water.
  6. Place 20 Fritos in each of the 6 bowls. Serve the chili over the Fritos.
  7. Sprinkle each bowl with finely chopped onion and 2 tablespoons of grated cheddar cheese.
easy Level | 40 minutes Total time | 360 Calories

Ingredients:

  • olive oil
  • chopped onion
  • 1 garlic clove, minced
  • lean ground turkey
  • New Mexico red chile powder (hot or mild) (More if you dare!)
  • salt
  • pepper
  • oregano
  • cumin
  • 2 water
  • pinto beans, rinsed and drained
  • hatch green chiles
  • fritos (for topping)
  • finely chopped onion (for topping)
  • shredded cheddar cheese (for topping)

Nutrition Information:

Total fat: 20g; Saturated fat: 6g; Trans fat: 0g; Cholesterol: 70mg; Sodium: 500mg ; Carbohydrates: 23g; Fiber: 3g; Sugars: 2g; Protein: 23g; Vitamin D: omcg; Calcium: 168mg; Iron: 2mg; Potassium: 311mg

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