Welcome back Soap Fiends!!
It's a good time to be bad and this episode has managed to convert Jeff " Thee Boy scout to" Mr. Mess around and find out"! Nothing quite like a Jeff Colby clapback!
Between the toxic paint fumes and the sleepless nights, Jeff's patience is at an all time low. Adam's well planned hostile takeover is unfolding beautifully while Alexis is left reeling from a pair of shocking revelations.
Summer Recipe:
Frito Pie
pickled or fresh jalepenos
one can of chili of choice
1 bag of Fritos Corn Chips
1 cup shredded cheese
1 cup nacho cheese
shredded lettuce ( optional)
diced tomatoes ( optional)
4-6 servings
This is a staple between April and December in Texas. No one seems to mind having it it despite the temperature outside. Most people will consider this a "game day" dish but it comes in clutch on a cold evening at home. Frito pie is best served in a paper tray but a small shallow bowl will do just fine.
Pour chili into a small pot and turn on low . Allow the chili to come to a boil. Do the same to a can of nacho cheese. Keep the temperature low and stir until the cheese is runny, then remove from the heat. Once the chili has began to boil , reduce the heat and cook for 2 minutes then remove from heat. Remove the chili from heat and ladle a small amount into a bowl. Add a small handful of corn chips to the bowl. add a couple tablespoons of nacho cheese to the chips, and a bit of shredded cheese. Don't worry about making it look pretty whatever spoon you used to stir the chili is good enough to use to pour it over the chip. Pour to your hearts desire! Repeat chili, chips and cheese layers twice ensuring that the cheese is the last layer.
You can stop there if you'd like. This is the way I ate it summer '96, long before I knew what heartburn was. If you give it a few minutes, the chips will absorb the chili annnnnnd cheese and become a little soggy. It's divine!
I personally would add a few dashes of hot sauce, shredded lettuce , diced tomatoes and pickled jalapeno slices on top for that extra crunch and to offset the spice from the chili.
