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
Directions
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.
- Local
- Community
- Journalism
Support the independent voice of Denver and help keep the future of Westword free.
Keep Westword Free... Since we started Westword, it has been defined as the free, independent voice of Denver, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Denver with no paywalls.
