Smoked Chili Cheese Frito Scoops
Classic corn scoops are elevated into a gourmet snack by coating them in a bold, savory spice blend and infusing them with gentle fruitwood smoke. The low-and-slow heat ensures every crevice is packed with a deep, wood-fired flavor while maintaining that signature crispiness. Itโs a sophisticated, fire-kissed take on a nostalgic favorite that is sure to be the highlight of any backyard gathering.
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Ingredients
Chili Cheese Seasoning Mix
Instructions
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In a small bowl, thoroughly whisk all the Chili Cheese Seasoning ingredients together until fully combined.
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Place the Frito Scoops in a large mixing bowl. Drizzle oil or use pan spray over them. Gently toss the chips until they are lightly and evenly coated. They should be damp, not dripping.
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Sprinkle about 3/4 of the seasoning mix over the oil-coated scoops. Toss or gently shake the bowl to distribute the seasoning. If the chips still look dry, add the remaining oil and seasoning until all the chips are well-coated with the red dust.
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Spread the seasoned scoops in a single, even layer on a wire rack placed over a baking sheet. This setup is crucial for even smoke penetration.
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Preheat your smoker to a very low temperature, ideally at 250โ (121โ). High heat will quickly burn the chips and melt the cheese powder.
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Use a mild, fruit wood like Apple, Cherry, or Pecan to provide a subtle, sweet smoke flavor that complements the chili cheese.
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Place the rack of seasoned scoops into the smoker.
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Smoke for approximately 45 minutes to 1 hour.
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Every 15 minutes, gently stir or toss the chips on the rack. This prevents them from sticking, ensures even smoking, and helps them crisp up.
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The scoops are done when they are dry, crunchy, have a deeper red color, and have a beautiful smoky aroma.
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Remove the chips from the smoker and let them cool completely on the rack. They will crisp up further as they cool.
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Store in an airtight container, should stay fresh for 7 days.
