Go Back
Frito Pie Burrito with chili, Fritos, pico de Gallo, and green Chile queso.
Print

Frito Pie Burrito

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.
Course Main Course
Cuisine American, Tex-Mex
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 servings
Calories
Author Deborah Harroun

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.

Notes

inspired by The Rachael Ray Show