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
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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.