These quick, easy and tasty corn chip and chili pies will earn you best host status with the big game crowd.

Individual Fritos® Pies

4 1/2 cups traditional size Fritos® corn chips
3 1/2 cups (14 ounces) shredded Wisconsin colby or cheddar cheese (or use these in a mixture with Monterey Jack cheese)
3/4 cups thinly sliced green onions (scallions)
4 1/2 cups chili con carne with beans, homemade or canned
3/4 cups sliced pickled jalapeño peppers, mild or hot, or a mixture
Your favorite salsa to taste

1. Choose six microwaveable dishes, about 5 inches in diameter and 2 1/2 inches deep, such as cereal bowls or large custard cups. In each, layer as follows, spreading each ingredient evenly in the bowls:
   1/2 cup corn chips
   1/3 cup shredded cheese
   2 tablespoons sliced green onion
   3/4 cup chili
   1/4 cup corn chips
   2 tablespoons sliced jalapeño peppers
   1/4 cup shredded cheese
2. For Microwave Method: Microwave each pie on high for about 1 1/2 to 2 minutes or until the chili is heated through and the cheese melts.
3. For Conventional Oven Method: Use oven-proof individual dishes and place them on a baking sheet, bake at 350°F (175°C) for about 20 minutes or until cheese is melted and bubbly.
4. Top each serving with a spoonful or two of your favorite salsa. Eat with a spoon.

Makes 6 servings.

Tip: You may add additional toppings, such as sour cream, cilantro and shredded lettuce along with the salsa.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.