Smoked Chili Cheese Frito Scoops

Prep Time 10 mins

Cook Time 60 mins

Rest Time 15 mins

Total Time 1 hr 25 mins

Servings: 8

Best Season: Suitable throughout the year

Description

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. It’s a sophisticated, fire-kissed take on a nostalgic favorite that is sure to be the highlight of any backyard gathering.

Ingredients

1 Family Size Bag of Frito Scoops (approx. 9-10 oz)
2-3 tbsp neutral oil (e.g., canola, corn, or light olive oil)
All of the Chili Cheese Seasoning Mix (see below)

Chili Cheese Seasoning Mix

1 Tbsp + 2 tsp cheddar cheese powder
2 1/2 tsp chili powder
1 1/4 tsp smoked paprika
1 1/4 tsp Knorr Tomato with Chicken Bouillon (crushed fine)
3/4 tsp onion powder
1/2 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp sugar
1/4 tsp cayenne pepper (adjust for heat)

Instructions

1
In a small bowl, thoroughly whisk all the Chili Cheese Seasoning ingredients together until fully combined.
2
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.
3
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.
4
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.
5
Preheat your smoker to a very low temperature, ideally at 250℉ (121℃). High heat will quickly burn the chips and melt the cheese powder.
6
Use a mild, fruit wood like Apple, Cherry, or Pecan to provide a subtle, sweet smoke flavor that complements the chili cheese.
7
Place the rack of seasoned scoops into the smoker.
8
Smoke for approximately 45 minutes to 1 hour.
9
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.
10
The scoops are done when they are dry, crunchy, have a deeper red color, and have a beautiful smoky aroma.
11
Remove the chips from the smoker and let them cool completely on the rack. They will crisp up further as they cool.
12
Store in an airtight container, should stay fresh for 7 days.

Read it online: https://brinnerbites.com/recipe/smoked-chili-cheese-frito-scoops/