Cooking with corn chips

Cooking with Cathie

Cathie CampbellFebruary 1, 2012 

As of this writing, I wasn't sure what subject to explore this week. I looked down at the snack I had in my hands, which happened to be a bag of corn chips, and thought, "Hey, why not?" So, let's have a little fun with some recipes that use corn chips! They are delicious all by themselves, so they are sure to be just as delicious mixed into a salad or casserole.

 


Fritos chili pie

Even though recipe directions can be copyrighted, thus the Fritos brand folks deserve credit here, I remember making "Fritos boats" for a 4-H fund raiser many years ago, and no recipe was needed.

  • large bag of Fritos Corn Chips
  • 15-oz. can of chili with beef (with or without beans)
  • 8-oz. bag of shredded cheese
  • Optional: chopped onion, tomatoes, lettuce, jalapenos and/or sour cream
  1. In an oven-safe serving dish, pour in Fritos Corn Chips and spread evenly.
  2. Heat chili and pour evenly over corn chips.
  3. Add additional ingredients like onion, tomato, lettuce and jalapeno as desired. Sprinkle cheese all over and pop into the oven at 350 degrees till the cheese is a little melted.
  4. Top with sour cream, if desired and serve immediately with a spoon Makes 4 servings.

Mexican-style chicken casserole

This is a recipe for the microwave using a temperature probe, but you can just as easily bake it in a regular oven until it is hot and bubbly.

  • can (10.5 ounces) condensed cream of chicken soup
  • tablespoons canned diced green chiles
  • 1/2 teaspoon dried minced onions
  • 1/2 cup water
  • large, firm, ripe tomatoes
  • package (about 6 ounces) corn chips
  • cups diced, cooked chicken
  • cup shredded Cheddar cheese
  1. In small mixing bowl place soup, chiles, onion and water; stir until mixed well.
  2. Slice tomatoes in 1/2 -inch slices.
  3. In a greased, 2-quart casserole dish, place half the corn chips.
  4. Top with 1 cup chicken, then half of tomato slices.
  5. Pour half of soup mixture over the chicken and tomatoes. Sprinkle 3/4 of the cheese over the sauce, and reserve the rest for topping after cooking. Repeat layers.
  6. Insert temperature probe so the tip is in the center of the casserole. Attach cable end at receptacle. Microwave on HIGH, setting temperature to 155 degrees.
  7. When oven signals, sprinkle with reserved cheese and let stand 5 minutes before serving.

Sweet and salty corn chip crunch

  • cups corn chips
  • 1/2 cups dry-roasted peanuts
  • 1/2 cup packed brown sugar
  • 1/2 cup dark corn syrup
  • 1/4 cup butter
  1. In a large heatproof bowl, combine corn chips and peanuts.
  2. In a small saucepan, combine brown sugar, corn syrup and butter. Bring to a boil over medium heat, stirring constantly.
  3. Pour over corn chip mixture and toss to coat evenly.
  4. Transfer to a greased 15-by-10-by-1-inch baking pan. Bake at 250 degrees for 30 to 40 minutes, stirring well every 15 minutes.
  5. Spread onto waxed or parchment paper to cool. Break apart and store in airtight containers.

Corn chip zucchini casserole

  • cups sliced zucchini
  • tablespoons butter
  • 1/4 cups seasoned dry stuffing cubes (or your favorite stuffing blend)
  • cup crushed corn chips
  • can condensed cream of chicken soup
  • 1/2 cup chopped onion
  • 3/4 cup shredded carrots (optional)
  • Shredded Cheddar or Monterey Jack cheese
  • 1/2 cup sour cream
  1. Cook zucchini until just barely tender; drain.
  2. Sauté onion in butter; add to zucchini with raw carrots (if using).
  3. Stir in stuffing mix, corn chip, soup and sour cream.
  4. Place in greased casserole dish and top with desired amount of shredded cheese.
  5. Bake at 350 degrees for 30 to 40 minutes or until heated through and bubbly.

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