Fancy Frito Pie

“My Fancy Frito Pie is just a rendition of the traditional,” says Chef David Bull. “Obviously, the chili is the most important part. I have made it with venison and even veal.” Tip: To make lime-flavored sour cream, just mix a few drops of lime juice with a tablespoon of sour cream.“

1 (2 1/4 oz.) bag Fritos

6-8 oz. beef, veal, or venison chili, heated

grated cotija cheese or queso fresco

1 roasted jalapeño, sliced

1 tsp. chopped fresh cilantro

1 T. lime-flavored sour cream

Tobacco Onions (recipe follows)

Slit bag open, and pour hot chili over Fritos. Sprinkle cheese over chili, and top with jalapeño slices, cilantro, lime-flavored sour cream, and Tobacco Onions.

Tobacco Onions
This recipe is adapted from one developed by Dean Fearing, chef at The Mansion on Turtle Creek. The name comes from the onions’ distinctive color after frying. Try them as a side dish, as well as a topping for soups, sandwiches, and Frito Pie.

5 c. peanut oil

1 c. all-purpose flour

1 tsp. salt

1 tsp. pepper

1 tsp. paprika

1/2 tsp. cayenne

2 large 1015 or yellow onions, peeled, thinly sliced, and separated into rings

Heat oil in a deep saucepan over medium heat to 350 degrees. Combine dry ingredients in a bowl; add onions, and toss. Shake off excess dry mix, and fry rings, a few at a time, for 8 to 10 minutes, or until golden brown. Drain on paper towels, and keep warm until serving.

See the full article in the May 2005 issue.

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