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More Fritos Recipes

Kaleta Doolin, the daughter of the originator of Fritos, shares more recipes from her upcoming book Fritos® Pie (Texas A&M University Press, 2011), slated for release in August 2011. The book includes more than 150 unusual recipes, from Fritos Migas to Massaman Curry with Beef.

Fritos Texas Loaf

Of this vintage recipe, the author says, “Here’s the best meatloaf you ever tasted, and that’s not just a Texas brag. I use the recipe to this day.”

  • 1 pound ground beef [the author uses lean, ground grass-fed beef]
  • 1 egg
  • 1 large onion, minced
  • ½ teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon chili powder
  • 1 ½ cups crushed Fritos corn chips
  • 1 cup canned tomatoes [about one-half of a 16-oz. can]

Mix the beef, egg, onions, seasonings, and corn chips together. Form into a loaf, and place in an oiled [loaf] pan. Pour the tomatoes over the loaf, and bake, uncovered, at 300° for 1 hour. Serves 2-3.

Corn, Roasted Red Pepper, and Cheddar Quiche

“I’ve found that Fritos are an amazingly adaptable ingredient,” says Kaleta Doolin. “Their crunchy texture and salty corn taste make a great counterpoint to sweet ingredients, and their familiar flavor adds a little taste of nostalgia to many contemporary gourmet recipes.” Chef Jennifer McKinney developed this two-part recipe for a Texas-style quiche.

Fritos Crust

  • ¾ cup Fritos corn chips
  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 5 tablespoons butter, cut into small pieces
  • 1 egg

Pulse dry ingredients in a food processor until they have the consistency of a fine meal. Add butter, and pulse until mixture resembles coarse cornmeal. Add egg, and pulse 10 more times, or until the dough forms a ball. Press into a flat disc. Wrap in plastic wrap, and chill at least 1 hour.

Filling

  • 1 ear of corn, kernels scraped
  • 1 leek, white part only, chopped
  • 1 tablespoon butter
  • 3 large eggs
  • 1 cup half-and-half
  • 1 roasted red bell pepper
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup grated Cheddar cheese

Sauté corn kernels and leeks in butter until tender; set aside. In a bowl, whisk together eggs and half-and-half. Add sautéed corn and leeks, red bell pepper, salt, and pepper. Set aside. Preheat oven to 350º. Press chilled dough into pie pan or tart pan to form a uniform ¼-inch crust. Bake covered with aluminum foil and pie weights for 15 minutes, or until firm and light-golden brown. Remove crust from oven. Sprinkle with half the cheese. Pour in filling mixture. Sprinkle with remaining cheese. Bake until filling has set (about 30 minutes). Serves 2-3.

Swiss Chard Gratin

Chef McKinney also developed this unusual side dish.

  • 1 bunch Swiss chard, washed
  • ¾ cup finely diced sweet onion
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • salt and ground black pepper
  • Pinch of red pepper flakes
  • 1 cup heavy cream
  • ¼ cup plus 2 tablespoons shredded Asiago cheese
  • ½ cup finely crushed Fritos corn chips

Chop thin ends of Swiss chard into pieces (enough to make ½ cup), and tear leaves into pieces. Sauté Swiss chard and onion in olive oil until soft. Add garlic. Stir while sautéing for another 1 to 2 minutes, or until the moisture has evaporated. Add salt, pepper, red pepper flakes, and cream. Allow to simmer until the liquid has reduced to a thick, creamy consistency. Stir in ¼ cup cheese. Adjust seasonings. Place mixture in a shallow baking dish, and sprinkle with remaining cheese and crushed corn chips. Bake at 375º for 20 minutes. Serves 2-3.

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