Fried Chili Pies

By cserumga

Per pie: 81 cal, 3g total fat, 6mg chol, 285mg sodium, 11g carb, 0g fiber, 2g protein

Ingredients

• 2 quarts vegetable oil
• 1 can Texas-style chili, without beans (15 oz)
• 69 over-sized corn chips (such as Fritos Scoops)
• 1/3 cup chopped onion
• 4 oz Velveeta cheese, cubed
• 2 cups all-purpose fry batter mix
• 2 cupt complete pancake mix
• 2 cups light beer
• 1/3 cup prepared ranch salad dressing
• 1/3 cup dill pickle relish

Details

Servings 45
Cooking time 45mins

Preparation

Step 1

Heat oil in 7-8 quart pot over medium-high to 375.

Crush chili, 24 corn chips, and onion in a bowl with a 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 8-10 minutes.

Whisk together fry batter mix, pancake mix, and beer in a large bowl. Dip frozen pies in batter, letting excess drip off. Fry pies in batches of 5 or 6, stirring often, until golden brown, 2-3 minutes. Drain pies on a paper-towel lined baking sheet.

Combine ranch dressing and relish in a small bowl; serve with pies.