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

Frito Pie

what you need from momofuku

7867426930864
Mild Garlic Chili Crunch
$13.00
7400996995248
Sweet & Savory Korean BBQ Sauce
$13.00

 

$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.