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
- In an oven-safe serving dish, pour in Fritos Corn Chips and spread evenly.
- Heat chili and pour evenly over corn chips.
- 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.
- 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
- In small mixing bowl place soup, chiles, onion and water; stir until mixed well.
- Slice tomatoes in 1/2 -inch slices.
- In a greased, 2-quart casserole dish, place half the corn chips.
- Top with 1 cup chicken, then half of tomato slices.
- 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.
- 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.
- 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
- In a large heatproof bowl, combine corn chips and peanuts.
- In a small saucepan, combine brown sugar, corn syrup and butter. Bring to a boil over medium heat, stirring constantly.
- Pour over corn chip mixture and toss to coat evenly.
- 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.
- 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
- Cook zucchini until just barely tender; drain.
- Sauté onion in butter; add to zucchini with raw carrots (if using).
- Stir in stuffing mix, corn chip, soup and sour cream.
- Place in greased casserole dish and top with desired amount of shredded cheese.
- Bake at 350 degrees for 30 to 40 minutes or until heated through and bubbly.