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Frito Pie Burrito

Total Time: 1 hour
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The ultimate Tex-Mex burrito – this Frito Pie Burrito is filled with chili, green chile queso, pico de gallo, avocado cream and jalapeños, all wrapped up in a tortilla.

PIN IT FOR LATER!

If you love a good burrito, you also need to try this Bean, Sausage, and Beef Burrito recipe or this Smothered Burrito recipe.

Frito Pie Burrito cut in half.

Have you ever seen a food that made you stop dead in your tracks?

Awhile back, I was watching an episode of The Rachael Ray Show. I will DVR the show, and will often have it on while I am working at night, watching it in the background. But on this particular show, she said 3 words that made me stop what I was doing and watch with all of my attention:

Frito Pie Burrito.

It was one of those moments that I knew I couldn’t wait until I could get into the kitchen to recreate that recipe. Apparently, this is the new big thing in New York City. There is a restaurant that created a loaded Frito Pie Burrito, and other restaurants are following suit.

Now, Frito Pie totally reminds me of my childhood. It was a camping staple, and a baseball game staple. Many Frito pies were consumed every summer.

Well, today’s recipe takes the summer out of the equation and takes that Frito pie and wraps it up burrito style – a perfect Tex-Mex meal for any time of year.

After looking at Rachael’s recipe, I decided to take the basic concept of her recipe, but to kind of go on my own for the actual recipe. What I ended up with was burrito perfection.

Let me break it down for you:

Pickled jalapenos on a tortilla.

You’ll start with pickled jalapeños. No need to be an ingredient snob here. Pickled jalapeños belong on a Frito pie, so of course you’ll need them in your burrito.

Adding avocado creama to a tortilla.

Next step – avocado cream. Enough said.

Adding Pico de Gallo to a tortilla.

An easy homemade pico de gallo goes next. A little bit of fresh to bring it all alive.

Adding Fritos to a burrito.

Then the Fritos, because you obviously can’t have a Frito Pie Burrito without the Fritos. #duh

Adding queso to a burrito.

Now it’s getting good – you smother the top with Green Chile Queso. You’re welcome.

Adding chili to the top of ingredients to make a Frito pie burrito.

And last, but certainly not least is the chili. This is Frito pie on steriods. Wrapped in a tortilla.

Frito pie burrito with a bite taken from it to show the filling.

This is definitely not an every day dinner, but if you are feeling like a little indulgence, this is what you need to make. These Frito Pie Burritos are right up my alley, and I enjoyed every single bite. And I love that I don’t have to wait for a camping trip or a night at the ballpark to enjoy one of my favorites! These Frito Pie Burritos definitely belong in the record book!

Frito Pie Burrito with two halves stacked on each other.

More Frito Favorites:

Dutch Oven Frito Pie
Smoky Tex-Mex Sloppy Joes

Frito Pie Burrito cut in half.

Frito Pie Burrito

5 from 2 votes
Author: Deborah Harroun
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4 servings
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The ultimate Tex-Mex burrito - this Frito Pie Burrito is filled with chili, green chile queso, pico de gallo, avocado cream and jalapenos, all wrapped up in a tortilla.

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 can 15.5 oz 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 large 12-inch 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.

Recipe Notes:

inspired by The Rachael Ray Show

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Comments

  1. Beth Cassidy says

    5 stars
    I have made this several times and always gets rave reviews. Takes some time to prepare all the layers, but for my family and friends, it’s so enjoyable.

    Reply

  2. MrsMylen says

    5 stars
    Really good! There are alot of steps, but it’s worth it. I made it mild (took out the seeds and membrane from the jalapeños) for my kids. They loved it, even the ones who hate tortillas!

    Reply

  3. IFortuna says

    I don’t see where you cook the tortilla. Flour tortillas only come partially cooked. They need to be cooked to soften and rid them of the raw flour taste. Otherwise this looks good but too much time and effort for something that is o.k. Too many ingredients muddle the flavors in my opinion but I can see the appeal for others. Three different sauces is overkill in my book. The avocado cream alone would have been fine.
    One can buy Mexican Crema at the market and it would be fine to or embellished as you have it here.
    So, homemade pico de gallo, Mexican crema, queso fresco, more chile powder in the chili, and fresh avocado are my recommendations unless one wants to spend a lot of time in the kitchen.
    Also, you have the good makings of a traditional Mexican enchilada sauce, remove the beans and the tomato products from the chili and add several more tablespoons of chile powder, some flour to thicken, chopped onion, broth, corn tortillas and a filling of cheese or your favorite. Our traditional filling is cheese. : )

    Reply

    • Deborah says

      I used fully cooked tortillas. And feel free to adapt it how you’d like – this one would be a fun one to change up to your preferences!!

      Reply

  4. Kindra says

    I just made these for supper tonight and they were amazing! My husband, four kids and I all loved them. The crunch of the frito’s inside the burrito’s is great. I opted not to make the chili con queso from scratch and bought a jar. It made the whole process easy and streamlined, since I could quickly put together the pico and avocado cream while the meat mixture was simmering. Loved it, we will definitely make again!

    Reply