In the kitchen with Jack-n-Grill's Jack Martinez: Frito pie

In the kitchen with Jack-n-Grill's Jack Martinez: Frito pie

Self-described green chile warrior Jack Martinez, the owner/chef of two Jack-n-Grill restaurants (a third outlet, in Westminster, will open in October), and the subject of this week's Chef and Tell interview, has a huge family that benefits from his cooking capabilities. One of their favorites dishes is Frito pie, a dish that's been on the menu at Jack-n-Grill from day one. It's an inexpensive dish to prepare, feeds a small crowd and it's vegetarian.

"Frito Pastel de Chile Verde"

(Green Chile Frito Pie)

Serves: 4-6

2 cups Fritos

8 whole roasted and peeled green chiles, stems removed

1/4 pound shredded Longhorn cheddar cheese

1/4 pound shredded mozzarella cheese

5 eggs

2 tablespoons cream

1/2 teaspoon salt

1/8 teaspoon black pepper


1. Grease a 10-inch pie pan.

2. Slit chiles lengthwise and shape the chiles in the pie pan to form a crust.

3. Using a hand mixer, blend eggs, cream, salt and pepper at low speed.

4. Layer Fritos, shredded cheeses and blended mixture in the pie pan.

5. Bake in a preheated oven at 325 degrees for 30 minutes or until set.

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2524 Federal Blvd.
Denver, CO 80211


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