A nice alternative to the traditional Frito Pie. This skillet dish is made with eggplant, Mexican chorizo and other vegetables, then topped with tortilla chips and cheese.
*See Kitchen Notes for substitutions, links, and more information.
Skillet Size – An 8 – 10″ skillet or oven proof casserole is a good size for this dish. Anything wider and the proportion of filling to topping will be too small. However, if I’m using an extra large eggplant, I use a large skillet for making the filling, then transfer it into a smaller skillet or casserole dish for baking.
Mexican Chorizo – For the chorizo you can make your own, buy bulk chorizo or chorizo links. If you use links, remove from the casing. Break up the chorizo as you saute’ it with the pepper and onions.
Corn Tortilla Chips – Use corn tortilla chips or Fritos. I prefer yellow corn tortillas. The amount you use depends on the size of the skillet. The wider the skillet, the more chips needed to cover the top of the eggplant/chorizo mixture. Don’t pile them on, just spread them evenly across the filling.
Chilled avocado slices make a great complement to this dish. This casserole can be quite spicy, depending on the spiciness of your chorizo and chile powder. The avocado helps to calm burn. Allow 1/2 avocado per serving.
Recipe author: MJ of MJ's Kitchen