fried chili pies with dill relish ranch
Super yummy appetizer. Unknown source
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prep time
cook time
method
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yield
Ingredients
- 2 quarts vegetable oil
- 1 can texas style chili without beans, 15 oz
- 24 - oversized corn chips ,such as fritos brand scoops
- 1/3 cup chopped onion
- 45 - oversized corn chips
- 4 ounces velveeta cheese, cubed
- 2 cups all purpose fry batter mix
- 2 cups complete pancake mix
- 2 cups light beer, such as coors light
- 1/3 cup prepared ranch salad dressing
- 1/3 cup dill pickle relish
How To Make fried chili pies with dill relish ranch
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Step 1Heat oil in 7 to 8 quart pot over medium high to 375. Crush chili, 24 corn chips and onion in a bowl with potato masher until corn chips are broken. Fill remaining 45 corn chips with chili mixture and press a cube of Velveeta into each one. Freeze filled chips on a baking sheet for 8 to 10 minutes. Whisk together fry batter mix, pancake mix, and beer in large bowl. Dip frozen pies in batter, letting excess drip off. Fry pies in batches of 5 to 6, stirring often, until golden brown, 2 to 3 minutes. Drain pies on paper towel lined baking sheet. Mix ranch dressing and relish in small bowl. Serve with pies. Makes 45 pies. In some regions, chili pies are knows as “walking tacos”. No matter what you call them they’re even better bite sized, battered and fried.
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