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Frito Pie Bombs

Serves: 8-10
Hands On Time: 
Total Time: 


1 tablespoon vegetable oil
8 ounces ground beef
Kosher salt and freshly ground black pepper
1/2 yellow onion, diced
1 poblano pepper, seeded and diced
3 cloves garlic, minced
2 chipotles in adobo, minced
1 tablespoon chili powder
2 teaspoons cumin
1/2 cup beer
1/2 cup crushed Fritos, plus 1 cup whole Fritos for filling and additional crushed Fritos, for garnish
1 cup crushed tomatoes
1 pound prepared pizza dough
4 ounces Velveeta, cut into 1-inch cubes
4 ounces Colby-Jack cheese, cut into 1-inch cubes
1 large egg, beaten


Heat the oven to 425 degrees. Grease a 9-inch round cake pan with nonstick oil spray.
In a large skillet, heat the oil over medium heat. Add the ground beef and cook, stirring frequently to break up large chunks, until browned, about 5 minutes. Season to taste with salt. Add the onion and poblano, and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic, chipotle, chili powder and cumin and cook until toasted and fragrant, about 1 minute. Stir in the beer, bring to a simmer, and scrape up any browned bits from the bottom of the pan. 

Add 1/2 cup of the crushed Fritos and continue to cook, stirring, until the Fritos have absorbed the beer, about 30 seconds. Add the tomatoes and return to a simmer. Cook until the chili is very thick, about 1 minute. Season to taste with salt and pepper. Remove from the heat and let cool to room temperature.

If not pre-rolled, roll the pizza dough out into a rough rectangle 1/4 inch thick. Cut the pizza dough into 12 (3-inch) squares. Fill each square with 1 heaping tablespoon of the chili, one cube of Velveeta and one cube of Colby-Jack. Add one to two Fritos beside the cheese. Fold the corners of the dough towards the center and pinch together to form a seal. Gently roll to form a rough sphere. 

Arrange the bombs, seam-side down, in the prepared pan. Brush the tops of the bombs with the egg and sprinkle with more crushed Fritos. Bake until golden brown, about 25 minutes. 

Carefully transfer the bombs to a large platter and serve hot.

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