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Tangy BBQ Chicken Frito Pie

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Summertime is in full swing and the delicious foods are coming to the table daily! With this tangy BBQ chicken frito pie, you are sure to be a big hit at your next get-together. Featuring Fischer & Wieser’s “Dang Jang BBQ Sauce,” this frito pie keeps the traditional ingredients while adding a few new twists and tastes. Tangy yet spicy, this dish is sure to have your family and friends asking for more!
 
Prep Time: 10 min
Cook Time: 35 min
Serves: 4-6
 
2 boneless skinless chicken breasts, diced
Salt & pepper, to taste
1 tbsp olive oil
1 yellow onion, chopped
1 tbsp. ground cumin
1 tbsp. chili powder
1 can Rotel w/green chilies, halfway drained
1 15-oz can black beans, drained and rinsed
1 can sweet corn, drained
3 cups Fritos
1 cup shredded cheddar cheese
1 cup Monterey Jack cheese
Sliced green onions, for garnish
 
1.      Preheat oven to 350 degrees.
2.      In a large skillet over medium-high heat, add your olive oil. Once heated, add your diced chicken to skillet. Season with salt and pepper and cook until no longer pink, about 8 minutes. Remove chicken and set aside.
3.      In same skillet, add your yellow onion, corn, beans and Rotel w/green chilies. Add your cumin, Dang Jang and chili powder and stir to combine thoroughly. Cook until warm, about 5-6 minutes, and return your chicken to skillet to combine.
4.      Simmer until thickened, about 15 minutes.
5.      In an oven safe casserole dish, layer bottom layer with one and a half cups of Fritos. Pour chicken mixture over chips and add remaining cup and a half of chips and your cheese blends. Place in oven and bake until cheese is melted and bubbly, about 10 minutes.
6.      Plate and garnish with your sliced green onions. Enjoy!
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