Frito Pie
Created by @chefjean_paul, this recipe takes a classic tailgate favorite and gives it the Momofuku treatment. Crunchy Fritos get topped with hearty ground meat, fire-roasted tomatoes, and a kick of habanero — all simmered in our Sweet & Savory Korean Barbecue Sauce. Finished with melty cheddar, cool sour cream, tangy jalapeños, and a drizzle of Mild Garlic Chili Crunch, it’s a bold, flavor-packed upgrade to the nostalgic snack. Perfect for game days, backyard hangs, or anytime you want comfort food with a serious edge.
Serves 6
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what you'll need
what you need from momofuku
$0
INGREDIENTS
- Frito corn chips, preferably single serve bags
- 1 lb ground beef or pork (or venison)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 habanero, seeded and minced
- 1 can (14 oz) fire-roasted diced tomatoes
- ½ cup Momofuku Korean BBQ Sauce (plus more for drizzling)
- Salt and black pepper, to taste
- 2 cups shredded sharp cheddar cheese
- ½ cup sour cream
- ¼ cup pickled jalapeños
- ¼ cup chopped green onions or cilantro
- Momofuku Mild Garlic Chili Crunch for the final drizzle
Directions
Brown the meat: Heat a large skillet or Dutch oven over medium-high heat. Add the ground meat and cook until browned, breaking it up with a spoon, about 6–8 minutes. Drain excess fat if needed.
Sauté aromatics: Add the onion , bell pepper, habanero, and garlic. Cook until vegetables are softened, about 10 minutes. Season with salt and pepper.
Build your sauce: Stir in diced tomatoes and your Sweet & Savory Korean Barbecue Sauce. Simmer on low for 20 minutes.
Assemble the pie: Cut open your bags and layer the cheese and sauce on top of the Fritos.
Finish & serve: Top with sour cream, jalapeños, and green onions (and/or cilantro). Drizzle with Mild Garlic Chili Crunch. Serve hot, with extra Sweet & Savory Korean Barbecue Sauce and more Mild Garlic Chili Crunch on the side.
