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.
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.
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.
Now Let’s Get Cookin’!
Chili Cheese Frito Salad
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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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.