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20 minute dinner recipes

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Firehouse Frito Pie

http://www.eatingwell.com/recipes/frito_pie.html

From EatingWell:  January/February 2012

Classic Frito pie is a pile of Fritos topped with beefy chili and runny cheese often made straight in the chip bag! Our refined and lightened version is fresh-tasting and delicious. A whole 1/2 cup of chili powder gives it plenty of punch, but be sure to use mild chili powder. If you have spicier chili powder, start with 1 to 2 tablespoons and taste as you go. Top with tomato, lettuce and just a little cheese (hold the Whiz, please).

8 servings | Active Time: 1 hour | Total Time: 1 hour

Ingredients

Preparation

  1. Position racks in middle and lower third of oven; preheat to 375°F.
  2. Heat oil in a Dutch oven over medium heat. Add onion and turkey; cook, stirring and breaking up with a spoon, until the turkey is no longer pink, about 5 minutes. Add chili powder and cumin; cook, stirring, for 1 minute. Add zucchini, tomatoes and broth and bring to a simmer. Partially cover and cook, stirring occasionally and maintaining a simmer, for 30 minutes.
  3. Meanwhile, coat both sides of each tortilla with cooking spray. Cut them in half, then cut each half into 1-inch strips. Spread the strips on 2 large rimmed baking sheets. Bake, rotating the pans from top to bottom and stirring halfway through, until crisp, about 25 minutes.
  4. Mash 1 cup beans in a bowl. After the chili has simmered for 30 minutes, stir in the mashed beans and whole beans. Cook until the beans are heated through, about 3 minutes more.
  5. To serve, place about 3/4 cup tortilla strips in each of 8 shallow bowls. Ladle about 1 1/4 cups chili on top. Garnish with cheese, tomato, lettuce, scallions and pickled jalapeños (if desired).

Nutrition

Per serving : 447 Calories; 17 g Fat; 7 g Sat; 4 g Mono; 58 mg Cholesterol; 49 g Carbohydrates; 29 g Protein; 13 g Fiber; 735 mg Sodium; 1067 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 starch, 1 vegetable, 3 lean meat, 1 high-fat meat

Tips & Notes