Chili Cheese Frito Salad

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Sometimes you just gotta have a little extra fun with your meals. Our whole family is mildly addicted to Chili Cheese Fritos. When I buy a variety pack of chip bags – they are always the first to go. So I wanted to figure out a way to use it in a meal without just throwing a pile of them on the plate. And that ended up as this creamy crunchy Chili Cheese Frito Salad. It is super quick but super tasty salad perfect for a backyard bbq or lunch potluck.

Chili Cheese Frito Salad

I am going to preface this next statement with No this is not a sponsored post, no I did not get any products for free. But if you are going to make this salad you have to get the Frito-Lay Chili Cheese Fritos, it will not taste the same if you don’t. I have only found two generic brands of these chips and neither was very good, they just can’t get whatever is the actual flavor of it right. And if you go with plain Fritos, it would probably still taste okay, but I would add in some chili powder and cumin to give it more flavor.

Chili Cheese Frito Salad

For the cheese, I decided to cut up some slices instead of using shredded cheese. I wanted it to have a more substantial existence in the salad – not get lost in the background. You could get the same effect by cubing up a block of cheese too. I used regular cheddar but sharp would have been good too, for a deeper flavor.

Chili Cheese Frito Salad

Now Let’s Get Cookin’!

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Chili Cheese Frito Salad

A creamy, crunchy salad that has so much flavor it will be a hit at your next BBQ
Course Appetizer, Salad, Side Dish
Cuisine American
Keyword corn, Corn Salad, fritos, onions, Salad
Prep Time 15 minutes
Servings 6

Ingredients

  • 1 15oz can Sweet Corn drained
  • 6 Green Onions chopped
  • ½ Medium Red Onion diced
  • 12 slices Cheddar Cheese cut into ½inch squares
  • 1 tsp Salt
  • 1 tsp Garlic Powder
  • 1 tsp Pepper
  • ½ cup Fresh Parsley chopped
  • 12 oz Sour Cream
  • 1 9¼ oz bag Chili Cheese Fritos slightly crushed

Instructions

  • Add all of the ingredients, except the Fritos, to a large mixing bowl. Stir to completely combine.
  • Fold in the Fritos so that they are evenly coated. Serve immediately or cover and store in refrigerator for up to 3 days (in an airtight container).

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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Published by Estelle Forrest

I am a lot of things – wife, mother, daughter, sister, niece, friend, business owner, volunteer, and a home chef. I have lived in the Pacific Northwest for most of my adult life and plan to stay forever – while traveling a lot. I am currently running a General Contracting business with my husband out of our home. Between us we have 6 kids in our blended family, 4 of which live with us full-time. We are a highly active family during the week – sports, bands, dance classes – as well as on the weekend – camping, hiking, car shows, and concerts. We like to go go go, but when it comes to dinnertime, we mostly like to dine-in! I love to create things with my hands and have probably tried almost every craft out there at least once or twice. Cooking is a huge part of my life. No matter what anyone says – you can taste the difference in the food if it was made with love. Some of the simplest meals can be elevated so much when they are cooked with care. Pouring love into the meals I create brings a feeling of fulfillment and satisfaction, not only to me, but to the people I care about.

4 thoughts on “Chili Cheese Frito Salad

  1. Liz @ spades, spatulas, and spoons – Oakland, CA – I live in Northern California of the USA, splitting my time between our home and large garden on the coast in Fort Bragg and a smaller place outside San Francisco. I have always love spending time in the kitchen, sharing meals with family and friends. My English born mother was educated in France and ran one of the first traditional French cooking schools in Florida, I learned by being her sous chef and eventually teaching classes with her. Three years ago I was proud to earn my certificate as a Mendocino County Master Gardener, although I had already been gardening in Oakland (ornamental and veggies) for 25 years. There is always so much to learn. I am starting the garden in Fort Bragg and am looking forward to sharing my progress. My family on both sides have always gardened. I have fond memories of my grandparent's garden outside London; and digging potatoes with my father in his vegetable garden in Florida. My education is in microbiology; I worked in labs and biotech for 25 years, often traveling extensively for work. But even with a busy schedule I have managed to have a few of my own fresh vegetables in the back garden. Welcome and thank you for coming along.
    Liz @ spades, spatulas, and spoons says:

    Great idea, we like to put crushed tortilla chips or potato chips in our grilled cheese sandwiches. Thank you for bringing your idea to FF.

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