5 cups roasted chicken, shredded and the skin chopped
Salt and pepper, to taste
2 cups chicken broth
1 (14.5 ounces) can of white beans, drained (1/2 of the can blended into a puree)
2 limes, juiced
1 ear of corn, kernels cut off the cob
Jumbo-Size Frito Corn Chips
2 cups Havarti, grated
To prepare chili, heat a large pot over medium heat. Drizzle a few glugs of olive oil and sauté onions, garlic, jalapeño, peppers, chilies and spices, cooking until tender. Add chicken and season with salt and pepper, then add chicken broth. Stir in beans, bean puree and a squeeze of lime. Allow to cook for about an hour, then add corn and another squeeze of lime juice.
To plate, spread the Frito Scoops on a large platter, top with a squeeze of mustard, the chili, and a hefty sprinkling of cheese.
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- This Frito pie takes junk food to a whole new level. You have a chicken chili, huge Frito chips, nice melty cheese, and lemme show you somethin', there's a cheat code to make it even easier. Let's do this. So first, I'm gonna start with my chicken chili. I have my pan here, add some oil, get it nice and hot. Next, I'm gonna throw in my onions, my garlic, my jalapeno, poblano pepper. I wanna take these green chilies, just chop 'em down real quick. I wanna sweat out these, bring all the flavor of the garlic, the peppers. Let everything really just meld together. All right. Do a nice, rough chop on these. These are pickled green chilies. Throw those right in. Next, I have ancho chili powder, cumin, smoked paprika, and ground coriander. And now I'm just gonna stir this all up. Again, I'm letting these spices and peppers bloom with the oil. Let all that richness, all that flavor come out. All right. And now next for this, I have a little Chico, I had a rotisserie chicken, just store-bought, picked it, left the skin on. I love the skin because it has more flavor and it also helps with thickening up the chili. Let's throw this in here. Nice shredded chicken. Stir this around. And once I add my chicken I'm gonna season with salt and pepper. Next I'm adding beans. My chicken stock. Once I have my stock in there I'm going to add my bean puree. This too, also helps with the thickening process. This chili could be made a day in advance, three days in advance. It just thickens up over time, gets better. So now, little more salt and pepper. For a little bit of acid, squeeze a lime. So now I'm gonna lower my heat, let this simmer for 'bout 30 minutes at medium-low heat. Let everything just get to know each other a little bit. And once my chili has thickened up, it's just time to plate, that easy. All right, so my chili is nice and reduced, thickened up. A few more steps, I'm gonna add some raw corn straight in here. I just like the contrast, you have these nice pops of corn kernels in here. Sweet, the chili's a little spicy itself, so it helps out a little bit. Then, to finish it off again, 'nother squirt of lime, just to bring that to the forefront. And next, all we do is plate this delicious dish. I have my nice plate right here. These jumbo-sized Fritos. And it's not a Frito pie if it does not have stadium mustard. All right. Next, I'm just gonna ladle over some of the chili, and a nice melty Havarti cheese. This cheese is so creamy, it's gonna balance out that heat. It's gonna play along with that sweetness of the corn, the saltiness of the chips. Everything's gonna work together nicely. Some cilantro. Place it right on top. And some chives for garnish. So there you have it. High-brow Frito pie. Fancy, delicious, different, enjoy.