The ultimate Tex-Mex culinary experience wrapped in a tortilla: this Frito Pie Burrito is a sensational fusion of flavors and textures, featuring hearty chili, creamy green chile queso, vibrant pico de gallo, smooth avocado cream, and zesty jalapeños, all crowned with crunchy Fritos corn chips. Prepare your taste buds for an unforgettable journey!
If you’re a devoted fan of burritos, always on the lookout for a new and exciting twist, you absolutely must add this Bean, Sausage, and Beef Burrito recipe or this incredible Chicken Burrito Recipe with Red and Green Sauce to your culinary repertoire. And for those who appreciate a truly indulgent smothered dish, these Smothered Burritos with Green Chile Sauce are another perennial favorite that never disappoints!
Have you ever encountered a dish so innovative, so perfectly conceived, that it literally stops you in your tracks? A culinary creation that sparks an immediate, irresistible urge to drop everything and recreate it in your own kitchen?
Not long ago, I found myself in just such a moment while watching an episode of The Rachael Ray Show. Typically, I’d have it on in the background as I worked through my evening tasks, a comforting hum of chatter and cooking tips. But on this particular evening, three simple words cut through the ambient noise, grabbing my full and undivided attention: “Frito Pie Burrito.”
It was an instant revelation. The very concept ignited my imagination, and I knew, without a shadow of a doubt, that I couldn’t wait to dive into my kitchen and bring this ingenious creation to life. It turns out, this culinary masterpiece is making waves, hailed as the “new big thing” in the vibrant food scene of New York City. A particular restaurant is credited with pioneering this loaded Frito Pie Burrito, and, as with all truly great food trends, other establishments are quickly following suit, eager to offer their own versions of this irresistible sensation.
The name “Frito Pie” itself evokes a powerful sense of nostalgia for me, immediately transporting me back to the cherished memories of my childhood. It was a true staple of summer camping trips, its savory goodness providing warmth and satisfaction under starry skies. It was also an indispensable part of baseball game days, a simple yet perfect snack enjoyed amidst the roar of the crowd. Countless Frito Pies were consumed during those carefree summers, each one a testament to the joy of simple, hearty comfort food.
But today’s recipe elevates that nostalgic dish to an entirely new level. It transcends the seasonal boundaries of summer and takes that beloved Frito Pie, transforming it into a magnificent burrito. The result is a perfect Tex-Mex meal, robust and satisfying, that can be enjoyed any time of the year, bringing a taste of those cherished memories to your table whenever the craving strikes.
After observing Rachael’s inspiring take on the Frito Pie Burrito, I decided to embrace the core concept of her recipe but to embark on my own creative journey for the actual execution. The goal was to build on the foundational idea, adding personal touches and refining the flavors to achieve what I envisioned as “burrito perfection.” What I ultimately crafted was a symphony of textures and tastes, a harmonious blend of classic comfort and vibrant Tex-Mex innovation that truly exceeded all expectations. It was a moment of pure culinary triumph, resulting in a Frito Pie Burrito that stands as a testament to creative cooking.
Allow me to meticulously break down the layers of pure deliciousness that constitute this extraordinary Frito Pie Burrito:
You’ll begin your culinary construction with a generous scattering of pickled jalapeños. There’s absolutely no need for ingredient snobbery here; these humble, tangy slices are an integral part of the authentic Frito Pie experience. Their bright, vinegary kick provides the perfect counterpoint to the richness of the other fillings, adding that essential zest and a gentle warmth that belongs in every bite of your burrito.
The next essential step in building this masterpiece involves a luxurious layer of avocado cream. This creamy, cool, and incredibly smooth component needs no further explanation. Its velvety texture and fresh, mild flavor provide a soothing contrast, balancing the bolder elements within the burrito and adding a delightful richness that truly elevates the entire dish. It’s simply divine.
Following this, you’ll introduce an easy, vibrant homemade pico de gallo. This fresh, chunky salsa is an absolute must. Crafted from ripe tomatoes, crisp red onion, a hint of minced jalapeño, fresh cilantro, and a squeeze of lime, it brings a burst of lively, fresh flavors and a satisfying textural crunch. It’s the perfect element to awaken all the other ingredients, ensuring every mouthful is bright and exhilarating.
Then come the iconic Fritos, because, let’s be unequivocally clear, you simply cannot have a Frito Pie Burrito without the distinctive crunch and unmistakable corn flavor of Fritos. They are the soul of the Frito Pie, delivering that signature texture and savory punch that makes this burrito truly unique and utterly irresistible. It’s an obvious, non-negotiable inclusion! #essentialcrunch
Now, this is where things truly start to get magnificent: you’ll generously smother the top of your fillings with a luscious, velvety Green Chile Queso. This isn’t just any cheese sauce; it’s a rich, flavorful, and slightly spicy embrace that blankets everything in creamy, cheesy perfection. Consider this my gift to you – you’re welcome! Its warmth and depth of flavor tie all the elements together, promising a sublime experience.
And last, but certainly not least, is the crowning glory: the hearty chili. This is the foundational element that transforms this creation into a true Frito Pie experience. Imagine all the robust, savory goodness of a classic Frito Pie, but amplified, elevated, and supercharged – truly Frito Pie on steroids. And then, every single one of these incredible components is meticulously wrapped up in a soft, warm tortilla, creating a portable, handheld feast of epic proportions.
Let’s be honest, this Frito Pie Burrito is undeniably an indulgence, a meal that transcends the everyday dinner routine. It’s a culinary treat reserved for those moments when you’re truly craving something special, something profoundly satisfying and utterly delicious. If you find yourself in the mood for a little splurge, a moment of pure food bliss, then this is precisely the recipe you need to create. These Frito Pie Burritos are perfectly aligned with my comfort food sensibilities, and I savored every single, delectable bite. What I particularly adore is the liberation from waiting for a camping trip or a night at the ballpark to enjoy one of my absolute favorite flavor combinations! These aren’t just burritos; these Frito Pie Burritos unequivocally belong in the culinary hall of fame, a testament to the sheer joy of Tex-Mex ingenuity.
This recipe offers an incredible fusion, bringing together the nostalgic charm of classic Frito Pie with the convenience and versatility of a hearty Tex-Mex burrito. The combination of warm, spiced chili, creamy, zesty queso, fresh, bright pico, and cooling avocado cream, all punctuated by the iconic crunch of Fritos, creates a symphony of textures and flavors that is truly unmatched. The tang of pickled jalapeños provides that essential zing, cutting through the richness and adding an extra layer of complexity to each mouthful. Every component plays a vital role, contributing to a harmonious and deeply satisfying eating experience. It’s a dish that’s both familiar and exciting, a comforting hug wrapped in a tortilla, with a playful crunch that keeps you coming back for more. Whether you’re sharing it with family and friends or simply treating yourself, this Frito Pie Burrito is guaranteed to be a hit, a new favorite that will undoubtedly earn a permanent spot in your recipe collection.
More Frito Favorites to Explore:
If you’ve fallen in love with the magic that Fritos bring to a dish, don’t stop here! You absolutely have to try my Dutch Oven Frito Pie for a classic, robust outdoor cooking experience. And for another sensational Tex-Mex inspired meal, our Smoky Tex-Mex Sloppy Joes offer a delightful, flavor-packed alternative that’s perfect for weeknights.
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Frito Pie Burrito
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Ingredients
Chili
- 1 lb ground beef
- 1 (8 oz) can tomato sauce
- tomato sauce can of water
- 1 teaspoon all-purpose flour
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon unsweetened cocoa powder
- 1/8 teaspoon cumin
- 1 (15.5 oz) can cannellini beans drained and rinsed (I used cannellini beans, but pinto or kidney would work well)
Pico de Gallo
- 2 large tomatoes diced
- 1/2 cup finely diced red onion
- 1/2 jalapeño seeds and ribs removed, minced
- 1/2 cup cilantro minced
- juice from 1/2 lime
- salt
Green Chili Queso
- 2 tablespoons butter
- 2 cloves garlic minced
- 1/2 jalapeño seeds and ribs removed, minced
- 1 generous tablespoon cornstarch
- 1 1/2 cups milk
- 4 oz cream cheese cut into cubes
- 8 oz sharp cheddar cheese shredded
- 1 (4 oz) can green chiles
- salt and pepper
Avocado Cream
- 1 avocado
- 1/2 cup sour cream
- juice from 1/2 lime
- salt
Burritos
- 4 (12-inch) flour tortillas
- pickled jalapeños
- 2 cups Fritos corn chips
Instructions
Make the chili:
- Cook the ground beef in a large skillet over medium-high heat until browned and cooked through, breaking up the beef as it cooks.
- Add the tomato sauce, then fill the can with water and add that water. Stir in the flour, chili powder, salt, pepper, onion powder, garlic powder, cocoa powder and cumin. Cook until it starts to bubble, then reduce the heat and continue to simmer until the chili is thick, 30-45 minutes.
- Drain and rinse the beans and add them to the chili, and continue to cook until warmed through.
Make the Pico de Gallo:
- In a medium bowl, combine the tomatoes, red onion, jalapeño and cilantro. Stir in the lime juice and season to taste with salt. Refrigerate until ready to use.
Make the Queso:
- Melt the butter in a large saucepan. Add the garlic and jalapeño and cook until softened, a minute or two.
- Whisk in the cornstarch. Slowly pour in the milk, whisking constantly. Bring to a boil and let cook until slightly thickened, then add in the cream cheese. Cook, whisking constantly, until the cream cheese has melted and the sauce is smooth.
- Slowly add in the cheddar cheese, stirring until melted. Stir in the green chiles. Keep warm.
Make the Avocado Cream:
- Remove the pit and the skin from the avocado and mash in a bowl. Stir in the sour cream and lime juice. Season to taste with salt.
Assemble the Burritos:
- Working with one tortilla at a time, leaving 1 1/2 to 2 inches of a border on each side, start layering with pickled jalapeños, avocado cream, pico de gallo, about 1/2 cup of Fritos, queso sauce, and then chili. Fold the edges over the filling, then wrap and roll the sides into a burrito. Serve immediately.