Description
A classic and easy-to-make Fritos Chili Cheese Salad combining crunchy corn chips with warm chili, fresh vegetables, and creamy toppings for a perfect crowd-pleaser or potluck dish.
Ingredients
Scale
Salad Base
- 1 (15 oz) can chili with beans, warmed
- 1 cup shredded cheddar cheese
- 1/2 cup diced red onion
- 1 cup diced tomatoes
- 1 cup shredded lettuce
- 1/4 teaspoon black pepper
Toppings
- 1 (10 oz) bag Fritos corn chips
- 1/2 cup sour cream
- 1/4 cup sliced black olives (optional)
- 2 green onions, sliced
Instructions
- Prepare the chili mixture: Warm the canned chili with beans until heated through, either in a microwave or on the stovetop.
- Combine salad ingredients: In a large mixing bowl, add the warmed chili, shredded cheddar cheese, diced red onion, diced tomatoes, shredded lettuce, and black pepper. Stir everything gently to mix well.
- Add Fritos chips: Just before serving, fold in the Fritos corn chips carefully to keep them crunchy and avoid them becoming soggy from the chili mixture.
- Top salad: Garnish the top of the salad with dollops of sour cream, sliced green onions, and black olives if desired.
- Serve immediately: Serve the salad straight away while the chips remain crisp and the chili is still warm for the best texture and flavor experience.
Notes
- To maintain chip crunchiness for longer, serve Fritos on the side so guests can add them individually.
- This salad works great as a taco-bar style dish with all toppings served separately.
- Use gluten-free chili and Fritos to keep this salad gluten-free.
- Adjust chili spice level to preference, add jalapeños for heat if desired.
- Double the recipe easily for larger gatherings or potluck parties.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No-Cook (assemble only)
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 580mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 25mg
