If they aren’t exact, they are awfully good, so I don’t need to change the recipe here. And if you are Jonesing for some bbq Fritos, I think this will do quite nicely. Perhaps mine have a bit more spice? But they could easily pass as the bbq corn chips of another leading brand. I admit they aren’t exactly-exactly like my memory dictates. If I do try it, I will post and let you know how it turns out, so stay tuned!Īnyway, while I have had to work from memory, and don’t have access to the proprietary ingredients of Frito-Lay, I will say I have done a great job here.
#HOMEMADE CHEESE SAUCE RECIPE LIKE FRITOS WITH NO FLOUR SKIN#
Later in canning season I may try that when I skin tomatoes for my homemade marinara sauce, which I put up in jars. I have also heard that you can make your own tomato powder by drying and grinding the skins of tomatoes. I will tell you it is a bit pricy (although not quite as pricy as saffron, my favorite spice!) but you don’t need very much at all. Recent years have brought tomato powder to my home from different spice companies. At the time I opted to use sauce and well, it was good, but. One time I even posted a BBQ type recipe to for fries and recall that at the time it would have worked much better if I had only had access to tomato powder. I seem to have an instinct for it.Īnd I have made many the batch of Chex mix or seasoned baked fries doing my own versions of tasty snacks. 😉īut you know, I am a “can do” girl and am not afraid to experiment with new foods or putting together different flavors. It’s kind of hard to imagine driving several hours just to get a bag of chips! But I was tempted. I even searched them out on the internet and discovered they are still sold down in Kentucky, but closer to Lexington than Covington. But then a couple years ago they began suddenly disappearing from shelves in Ohio. And imagine the startled look on my face as I devoured them: it was one of those revelations of food that one never forgets where and when one was when they first became experienced.Īnd since then, my whole life I have eaten this junk as one of my guilty pleasures. I had never had them before, so I opted for his treat. No one wanted to wake me- but later, when I did, Dad offered me the choice between whatever it was he had bought for me, which is now lost in time, or the option of having the bag of BBQ Fritos he had picked for himself. I’d dozed off when my dad pulled in to the old Texaco for gas and I missed out on picking out a snack. I can even get my hands on ground camel and kangaroo meat, and that king of fruits, durian.īut I was raised with Southern sensibilities. The upside is that for the most part, I have great access to almost every type of food imaginable. Living in Ohio can have its ups and downs. lay on a flat surface, rice, beef, Fritos and top with nacho cheese sauce, roll 'er up and dig inches.Homemade Barbecue Fritos season up plain corn chips with a delicious BBQ spice, also great on oven fries and as a rub for meats on the grill.
If the sauce becomes too thick, simply whisk in an additional splash of milk. Taste and adjust the seasoning as needed. Once all the cheese is melted into the sauce, stir in the salt and chili powder.If needed, place the pot over a low flame to help the cheese melt. Stir in the shredded cheddar, one handful at a time, until melted into the sauce.Once it's thick enough to coat a spoon, turn off the heat. When it reaches a simmer, the mixture will thicken. Turn the heat up slightly and allow the milk to come to a simmer while whisking. Whisk the milk into the flour and butter mixture.Continue to cook and whisk the bubbly mixture for about 60 seconds. Heat and whisk the butter and flour together until they become bubbly and foamy. Add the butter and flour to a small sauce pot.Cook ground beef and Spanish rice according to directions on packages.
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