Very few things are as addicting as chorizo-stuffed Fritos made on the Char-Broil Big Easy. These little bite-sized snacks disappear in no time. As an added bonus, they are incredibly easy to make. You can fit a whole bunch of stuffed Fritos on the Big Easy, making it perfect for cooking for a crowd, if you have the available cooking rack.
Just about anything you put in the Fritos is going to taste great. I used Mexican chorizo because I love the spiciness that is brings to dishes, but ground breakfast sausage would also be fantastic.
Be careful when pulling these chorizo-stuffed Fritos off your Big Easy. In no time the chips get mighty hot, so use tongs or let them cool a bit first before handling and eating. You can also make these great Fritos on your grill.
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page
and my free Big Easy eCookbook
Chorizo-Stuffed Fritos on the Char-Broil Big Easy
You'll need the 6-level cooking rack from Char-Broil
to heat up a bunch of these treats at once.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
- Fritos Scoops chips grab 2 bags in case it's hard to find the perfectly-shaped chips
- Cooked Mexican chorizo finely crumbled (Note: If you cannot crumble the sausage well enough, toss the slightly-cooled cooked chorizo into a food processor and pulse a few times)
- Shredded cheese extra sharp cheddar or pepperjack work great!
- 1 cup Ranch salad dressing
- 2 tablespoons or more, to taste chopped chipotle peppers along with some of the adobo sauce
- Green onions sliced thin, for garnish
Fire up your Big Easy.
Open the bag of chips and place in a large bowl. Go through them and grab the biggest, best scooping chips you can find.
Combine the crumbled chorizo and cheese. Press lightly into the chips and transfer to the cooking rack.
Lower rack into the Big Easy and cook until the cheese is melted on all levels, about 5 minutes.
Remove the rack and let cool slightly.
While the chips are cooling whisk together the dressing and chipotle with adobo.
Serve chips drizzled with the sauce and garnished with green onions.
Everything that is yummy is in this white chocolate Frito popcorn. Crunchy fresh-popped popcorn. Milk chocolate M&Ms. White chocolate. And Fritos. What more can you ask for? You get a mixture of textures and tastes from very crunchy to salty to sweet and back again. It’s about as varied as you can get in a handleful!
Don’t have Fritos? Substitute shelled peanuts. Need more kick? Try my Sriracha-lime popcorn. This ingredients list for this white chocolate Frito popcorn is just a recommendation. Go crazy with it!
I pop my popcorn in a West Bend 82306 Stir Crazy 6-Quart Electric Popcorn Popper. It’s the easiest thing in the world for making a big batch of popcorn.
White Chocolate Frito Popcorn
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 -12
- 8 cups popped popcorn
- 2 cups Frito's crushed
- 1 lb white chocolate or almond bark
- A few handfuls M&M’s candies
Tear off a large sheet of wax paper and place on a flat surface.
Make sure all of the popcorn kernels are fully popped. Remove any grannies (unpopped) ones.
Place popcorn and Fritos into a large bowl.
Melt the white chocolate per package instructions and pour over the popcorn mixture.
Stir to coat.
Pour mixture out onto the wax paper and spread out evenly.
Sprinkle with M&Ms and let cool completely before serving.
My goodness, these chips are addicting. I came up with the idea while pondering what we were going to snack on during today’s Daytona 500 race. I remembered back to the awesome Cheddar Ranch Pork Rind Puffs I made recently, and suddenly it hit me to try the same basic approach on Fritos chips. And thus cheddar ranch Fritos were created!
Anita said that these chips (and the Southwestern Ranch dip i served with them) were some of the best things I’ve made. Like I said, the chips are mighty addicting. You’ve been warned! They have the perfect mix of cheddar and Ranch with that great corn crunch and flavor.
Oh, and if you’d rather make these with Fritos Scoops, you’ll definitely want to increase the amount of seasoning.
Also check out my grilled stuffed Fritos. Fritos are awesome!
Cheddar Ranch Fritos
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Preheat oven to 350 F.
Combine seasonings in a small bowl.
Place chips into a large plastic bowl. Spray lightly with oil, gently stirring to get good coverage.
While stirring the chips, slowly pour in the seasoning mix.
Spread chip mixture out evenly onto a baking sheet.
Bake for 5 minutes.
Let cool completely before serving
I’m always on the lookout for something new and different to grill. One of my favorite blogs, Nibble Me This, is a great place to go for inspiration or new ideas, like these completely awesome grilled Fritos stuffed with a ground beef mixture and topped with cheese and a Southwestern sauce.
The biggest challenge to making grilled stuffed Fritos is finding enough pretty Fritos. The best way is to pour the bag out onto a few baking sheets and start searching! If you have a Char-Broil Big Easy you can also make these stuffed Fritos on it.
Also try my not-grilled-but-could-be cheese-dip stuffed Tostitos scoops.
Grilled Stuffed Fritos
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Setup your grill for indirect cooking at 350 F.
Mix all ingredients except the Southwestern sauce in a large bowl.
Find 48 or so (you might need a few more) perfect Frito Scoop chips. You want ones with a nice scoop that will stand up without rolling over.
Spoon 1 tablespoon (more or less, depending on the size of the chips) of the meat mixture into each chip.
Grill chips about 20 minutes or until the meat hits 165 F with an instant-read thermometer.
Serve drizzled with the Southwestern sauce.