Yum Up Your Leftovers

So last week my sister gave us her recipe for chili. And that made me think about leftovers.

I am not traditionally a fan of leftovers. There's something about reheating meals that seems a little, I don't know, sad. There are a few exceptions, of course. Leftover turkey is yummy, some stews and sauces seem to get better with age, and chili makes for killer leftovers.

If you make up a batch of chili, consider one of these two options (below) to make your leftovers a bit more yummy.

FRITO PIE
My husband grew up in Texas, and when I went down to the Lone Start State I noticed a strange thing at a fast food restaurant: Frito Pie. It sounded so terrible but so good that I had to look up a way to make it. It is what it is: Frito pie. It is by no means a health food and could possibly be featured on This Is Why You're Fat, but hey--you only live once and this is yummy.

3 cups of Fritos
3/4 cup diced onion
1 cup shredded cheddar cheese
2 1/2 cups leftover (or canned, if you want to be really classy) chili

Spread 2 cups of Fritos in a baking dish. Top Fritos with 1/2 the onion and 1/2 the cheese. Spread chili over top of the Fritos/onion/cheese layer. Top with remaining onion and cheese then add remaining Fritos.

Cook in a preheated 350 degree oven for 20 minutes or until bubbly and heated though. Serve hot with sour cream, guacamole, or whatever other fixings you may want.

(I was right! Frito Pie WAS featured on This Is Why You're Fat! Check here! Yikes.)

CHEESY HASH BROWN BAKE
This recipe comes from Martha Stewart, so I suppose it's slightly more refined than Frito Pie. I haven't personally tried this yet, but I think it looks pretty tasty.

4 cups chili
1 (16 oz) bag of fresh or frozen shredded hash browns, thawed if frozen
1 cup shredded cheddar cheese
1/4 cup fresh chopped cilantro
salt and pepper to taste

Preheat oven to 425, with rack set in upper third. Divide chili among four individual baking dishes (10 to 12 ounces each). Set aside.

Place potatoes in a double layer of paper towels; squeeze out as much liquid as possible

In a large bowl, combine potatoes, cheese, and cilantro; season with salt and pepper. Scatter potato mixture over chili. Place baking dishes on a rimmed baking sheet. Bake until potatoes are golden brown and chili is bubbling, 20 to 25 minutes. Serve.

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If you have a favorite way to use up letftover chili, leave a comment!