30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Frito Pie In A Bag
A gourmet take on the classic, featuring slow-smoked brisket, a complex chili made with multiple peppers, a queso blanco, and fresh pico de gallo.
Total Time
240
Yield
4
Calories
850 cal
Difficulty
Medium
Cuisine
Tex-Mex
(0 reviews)
What You'll Need
Equipment:
Smoker, Large pot, Saucepan, Whisk, Spoon, Cutting board, Knife •
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Instructions
Brisket: Rub the brisket with coffee rub. Smoke the brisket at 225°F (107°C) for 6-8 hours, or until tender. Shred the brisket.
Chili: Heat the olive oil in a large pot over medium heat. Add the poblano, Anaheim, and jalapeño peppers and cook until softened, about 5 minutes. Add the crushed tomatoes, pinto beans, chili powder, cumin, smoked paprika, oregano, cinnamon, salt, and pepper. Bring to a simmer and cook for 30 minutes, stirring occasionally. Stir in the shredded brisket.
Queso Blanco: In a saucepan, melt the Butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the Milk until smooth. Bring to a simmer, stirring constantly, and cook until thickened, about 5 minutes. Remove from heat and stir in the Monterey Jack and Queso Quesadilla cheeses until melted.
Open each bag of Fritos lengthwise. Carefully pour about 1/4 of the Chili into each bag.
Drizzle with Queso Blanco, then top with Pico de gallo and chopped cilantro.
