Frito Pie with Dove Picadillo and Texas Pico

Dove picadillo

• 4 tablespoons vegetable oil
• 1 red onion, chopped
• 1 tablespoon minced garlic
• 3 jalapenos, seeded and diced
• 1 pound dove breasts, cut into thin strips

Texas Pico

• 4 jalapenos, seeded and diced
• 1 red onion, diced
• 1 bunch cilantro, chopped
• 4 green onions, chopped
• 2 tomatoes, diced
• 1 lime, juiced
• Kosher salt to taste

Assembly

• 1 large bag of Fritos
• 2 cups grated Monterey Jack

Dove Picadillo

Heat oil in large skillet or Dutch oven over high heat. Add onions and garlic and sauté until soft. Add dove and cook until it starts to brown, stirring as necessary. Add diced tomato and cumin, then lower heat to simmer. Simmer uncovered for 8-10 minutes, stirring occasionally to prevent sticking. Season with salt to taste, remove from heat and assemble Frito pie. If preparing ahead of time, place picadillo in airtight container and refrigerate until ready to use. Reheat over medium heat.

Texas Pico

Combine jalapenos, red onion, cilantro, green onions, tomatoes and lime juice in bowl until well mixed. Season with salt and refrigerate until assembly.

Assembly Frito Pie

Mound Fritos into serving bowls. Top Fritos with warm dove picadillo, Texas Pico, and grated Jack cheese and finish with dollop of crème fraiche.