Warm chili, corn chips, sharp cheddar cheese all inside a flaky crescent roll cup make for the most delicious mini Frito Chili Pies ever.
Every now and then I make something that I know is going to be an instant home-run in my house. Usually it’s something super easy to whip together with simple ingredients that makes it a dish my husband or Bella ask for all the time. My Breakfast Cheesecake and Easy Crockpot BBQ Sliders are definitely on that list.
We’ve been experiencing a serious cold front lately and I’ve been serving warm-you-up meals for the past few days- one of those being Frito Chili Pies. As I was eating a big bowl of warm homemade chili, I started thinking about warm-you-up appetizers and fun game day food. I love the idea of smaller individual servings for a crowd, and Pillsbury Crescent Rounds were the perfect solution. Frito Chili Pie- delicious. Crescent Rolls- delicious. Mini Frito Chili Pies? I’m telling you, this combo was meant to be. And SO easy to make.
I used Pillsbury Crescent Rounds for this, exactly like I did my Pumpkin Cheesecake Rolls, because I find it easier to form the little cups. Just take them out of the tube, put your thumb in the center and press down to form a cup. I place them inside of a muffin tin so they keep their shape while baking. These could also be topped with jalapenos or onions, whatever you like to add to your chili pies! I used Frito’s but you could also use any variety of corn or tortilla chips.
Mini Frito Chili Pies
- 1 tube Pillsbury Crescent Rounds
- 1/2 cup chili cooked
- 1/4 cup cheddar cheese shredded
- 1/4 cup corn chips crushed
- Preheat the oven to 350 degrees.
- Unroll the tube of crescent rounds and form each one into a cup.
- Place the cups inside a muffin tin.
- Add a spoonful of chili to each cup.
- Top with crushed chips and shredded cheese.
- Bake for 12-15 minutes, or until golden brown.
Need a chili recipe to go with these Mini Frito Chili Pies?
This is a sponsored post on behalf of Pillsbury.