Chicken Frito Pie
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Chicken Frito Pie
Category
Meat and Poultry
Ingredients
- 1 tablespoon Fustini's Persian Lime olive oil
- 2 boneless skinless chicken breasts, cut into 1-inch pieces
- Kosher salt and ground pepper to taste
- 1 onion, chopped
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 2 tablespoons flour
- 2 tablespoons Fustini's Jalapeno Lime balsamic
- 1 1/2 cups chicken broth
- 1 15-0z can fire-roasted tomatoes
- 1 15-0z can black beans, rinsed & drained
- 1 cup corn, fresh, canned or frozen
- 1 4-0z can green chilis
- 3 cups Fritos
- 1 cup shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- green onion, sliced for garnish
Ingredients
Directions
- Preheat oven to 350 degrees. In a large oven-safe skillet over medium-high heat, heat olive oil. Add chicken and season with salt and pepper. Cook until golden and no longer pink. Transfer to a place to let rest 5 minutes.
- Add onion to skillet and season with salt, cumin and chili powder. Cook until soft, 6 minutes. Dust with flour and whisk for 2 minutes to cook the flour. Add balsamic and chicken stock. Continue to whisk to break apart clumps. Add tomatoes and stir to combine, then add black beans, corn and green chilis. Return cooked chicken slices to the skillet, stir to combine. Simmer until thick, 15 minutes.
- Top the chicken mixture with cheddar, Monterey Jack and Fritos. Bake until the cheese is melted and bubbly, 10 minutes. Garnish with green onions and serve.
Recipe Note
This dish is more like a hearty stew when done. Adapted from delish.com