Mini Frito Chili Pies
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.
Ingredients
- 1 tube Pillsbury Crescent Rounds
- 1/2 cup chili cooked
- 1/4 cup cheddar cheese shredded
- 1/4 cup corn chips crushed
Instructions
- 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.
Notes
Nutrition
Need a chili recipe to go with these Mini Frito Chili Pies?
This is a sponsored post on behalf of Pillsbury.
I entered this into a chili cookoff competition. Everyone loved it and wanted to know about the recipe. Tasted great. And yet at the same time, I couldn’t win anyone’s vote. People couldn’t accept chili as a finger food. They said chili must be in a bowl or it isn’t chili. I argued that it was in a bowl! In fact I had gone above and beyond, putting each sample in an edible bread bowl..! But they wanted to eat with a spoon. Alas, When it comes to a chili competition, judges are rigid. Chili competitions are not places for creativity.
Those are so adorable Emily, and perfect for game days!
These look perfect for Sunday’s football food. Do you use a mini muffin size or regular size?
Thanks for posting!
Thanks Laura! I use a regular muffin pan.
These would be so awesome for an appetizer too!! I should try them out with my kiddos though, they would get such a kick out of finger food for dinner 🙂
We have a cold front coming through right now. It’s supposed to be a lot cooler for the next 7-10 days! This is such a welcome for Florida, where it’s often way too hot!
These little treats look SO good. Thank you so much for sharing at Marvelous Mondays, Emily. Pinned and featuring on FB and Twitter!