The oldest-known recipe using Fritos brand corn chips in combination with chili was first published in the state of Texas in 1949. Word has it that a Mrs. Daisy Doolin, mother of Fritos founder Charles Doolin, was the inventor of this savory, filling dish, but some also believe that Mr. Doolin's secretary, Mary Livingston, may have also had a hand in creating the crunch heard round the world. By contrast, the Frito-Lay company credits the official Frito Pie recipe to Nell Morris, who joined the company in the 1950s, and who helped develop a company cookbook that included the Frito Pie recipe.
While controversy surrounds the invention of this late-night dish for the sometimes-inebriated masses, Frito Pie also stands on its own as an American icon of guilty pleasure food. And now you can make it yourself, The Flying Chef way.
1 or more individual snack-size bags of Frito brand corn chips.
Your favorite chili. I, of course, recommend my Crowd-Pleaser Chili. Find it HERE.
Cheddar cheese, shredded
Salsa of your choice
Set out all ingredients to let people choose toppings.
In a small bowl place bag of Fritos and slice open the top of each bag, which will become the "bowl."
Spoon chili onto chips, then add toppings. Don't be afraid to go crazy. After all, you're eating Fritos. Have fun. Crack open a cold beverage. Talk about the old days.
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