Cooking On The Ranch

menu icon
search icon
×

Pan Seared Merlot Steak with Blue Cheese Butter

By 1 Comment

The Merlot Steak, a hidden gem of the beef world, cooks up in just minutes seared in a sizzling hot pan. Juicy, tender and flavorful, slice it thin, and top it with a decadent and easy to make Blue Cheese Butter. A steakhouse worthy dinner at home.

Sliced merlot steak on a cutting board.

What Is A Merlot Steak?

The Merlot Steak is a cut from the hind leg of the steer where the round and shank meet. It’s a well worked muscle, which makes it an incredibly lean cut that needs to be cooked hot and fast to remain tender and juicy. It’s ideal for grilling or pan searing and comes with a nice beefy flavor. The merlot steak has been compared to a Flank Steak, but with a much finer grain. The merlot steak reminds me more of a top sirloin filet.

Availability, Where To Buy It

Usually used for ground beef, you typically won’t find a Merlot steak at your local supermarket. Check with your local specialty meat butcher shop, or find an on-line source. Example, I order them from a cattle ranch in Wyoming, Bootheel 7 Ranch. Which is where I found another rare beef cut, the Denver Steak.

I’ve become obsessed with this recipe for blue cheese butter, and it flavored this Merlot Steak to perfection. Let’s take a look.

Ingredients To Make Blue Cheese Butter

Fat (butter) plus flavor makes a perfect topping for any lean cut of beef steak. Simply stated, this blue cheese butter for steak is amazing.

Ingredients to make blue cheese butter.
  • Butter: ½ stick (4 tablespoons) salted or unsalted. Room temperature.
  • Blue Cheese: Choose a blue cheese that is sold in wedge. It’s a creamy product that will blend well with the butter. Pre-crumbled blue cheese sold in a plastic container is a dryer product. Choose any type of blue cheese, Stilton, Gorgonzola or I like American made Maytag Blue Cheese.
  • Garlic and Chives

How To Make Blue Cheese Butter

Ingredients to make blue cheese butter in a bowl.
Smashing ingredients with a fork to make blue cheese butter for Merlot steak.
  1. Step 1: Place the chopped garlic, chopped chives, crumbled blue cheese and softened butter in a bowl.
  2. Step 2: Use a fork to smash the ingredients together until well blended.
Rolling compound blue cheese butter into a roll using plastic wrap.
A roll of blue cheese butter for merlot steak.
  1. Step 3: Use a spatula to scoop the blue cheese butter onto a small sheet of plastic wrap.
  2. Step 4: Roll the butter into a cylinder shape and seal the ends. Place in the refrigerator until the butter is set up and hardened. About 30 minutes.

How To Cook A Merlot Steak

As I mentioned above, a Merlot steak is a very lean cut of meat, which makes it a good candidate for either pan searing or grilling. It’s quick to cook because high heat is required to keep the steak tender.

Thanks to Culinary School, I have gotten into the habit of cooking almost any steak in my Blue Carbon Steel Pan. It’s a pan preferred by chefs and can be found in almost any restaurant kitchen. It heats quickly, it distributes that heat evenly, the metal gets very hot for a good sear. And it’s a stove-top to oven pan. You can also use a cast iron skillet. I prefer the carbon steel because of it’s lighter weight and manageability.

Disclaimer: I am an Amazon affiliate. If you purchase the carbon steel pan through the link I’ve provided above, I receive a small commission at no extra charge to you.

A merlot steak on a cutting board.
Pan seared merlot steak in a carbon steel pan.
  1. Step 1: Start by removing the steak from it’s packaging and pat the steak dry with a paper towel. Let the steak sit at room temperature for at least 30 minutes, or up to an hour even better. Season with salt and pepper, or Montreal Steak Seasoning.
  2. Step 2: Use a paper towel to coat the bottom of the pan with oil. Vegetable oil or olive oil work well here.
  3. Step 3: Heat the pan until it’s searing hot. Add the Merlot Steak and sear 2 – 3 minutes. Flip the steak, lower the heat slightly and cook for another 2 – 3 minutes. Use a digital read meat thermometer to determine that the internal temperature has cook to 120 – 130 degrees.
Sliced merlot steak on a cutting board.
  1. Step 4: Tent and Slice: As with any steak, it’s important to tent the steak with foil before slicing. This allows the juices that were forced out of the edges and into the center, to migrate back to the edges. If you cut a steak too soon, all of that juicy flavor will spill out onto the cutting board rather than stay in the steak.
  2. Step 5: How to Slice A Merlot Steak: It’s also important to know how to slice a Merlot Steak. Slice the steak against the grain and at a bias. Since the Merlot cut is such a lean cut of beef, it won’t be as easy as a flank steak to locate the grain. Look carefully for the grain, then rotate the steak at a 45 degree angle. Thin slice the steak in about ¼ inch slices.

Tips For Success:

  • Don’t try to sear any steak in a non-stick skillet. They are notorious for not creating enough heat to get a successful sear. Use a good heavy skillet.
  • Not a “rare” steak person? Simply stated, a Merlot Steak needs to be cooked at an internal temperature of 120 – 130 degrees. Anything more than that will produce a dry, unappealing steak. A T-bone steak may be a better choice for those of you who like a well-done steak.

How To Serve It

Sliced Merlot Steak served with broccoli and a baked potato.

Quickly add a few slices of the steak to a warmed plate and immediately top with about a tablespoon of the Blue Cheese Butter. I always like a traditional potato dish with steak. Either cooked in foil in the oven, or take a look at my recipe for Slow Cooker Garlic Butter Baked Potatoes. A green vegetable like broccoli rounds out the meal.

Variations

I truly love this Blue Cheese Butter for a Merlot Steak. The steak’s mild beefy flavor is enhanced with this creamy blue cheese flavor. Here are some other ideas:

Storage:

  • Store any leftover steak in an airtight container in the refrigerator for up to four days.
  • Gently reheat slices stovetop in a skillet for just a few seconds per side.. Since the steak has been cooked to Medium Rare, you’ll be able to gently reheat without losing much of the tender goodness.
  • Blue Cheese Butter: You’ll have plenty of Blue Cheese Butter leftover. It will keep in the refrigerator in it’s plastic wrap for up to two weeks. Enjoy this treat over any steak, chicken or even green beans. About the green beans: I tried it and it was delicious.

FAQ’s

How Do I Make Sure A Merlot Steak Is Perfectly Cooked?

Again, this is a very lean and thin cut of steak. Sear quickly to get a good crust, and cook to an internal temperature of 120 – 130 degrees, rare or medium rare. Anything over that will cause the steak to dry out.

How Should I Cook A Merlot Steak?

Hot and fast. A heavy skillet like a French Carbon Steel Pan is my preferred way. A cast iron skillet works well here. And your outdoor grill is also a good tool. If you’re good at oven broiling steaks, this is also an option.

Do You Need To Marinate A Merlot Steak?

A Merlot steak is a good candidate for a steak marinade. Usually I just season with salt and pepper and bring the flavor with a compound blue cheese and butter. If you’re looking for a good steak marinade take a look at this Overnight Steak Marinade, or this one I use for Steak Kabobs.

Why Is Merlot Steak So Hard To Find?

It’s a “butcher’s” cut with limited yield per animal. Many processors grind it or keep in in roasts, so retail availability is rare. Ask whole-animal butchers or shop on-line.

More Pan Seared Steak Recipes

Don’t miss my category for Beef Recipes, you’ll find lots of great burger, steak, brisket and beef soups and stews. Including the most popular pan seared steak on my site for Beef Tagliata. An Italian steak recipe that will WOW the family and wow you because it’s so easy to make.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A pan seared merlot steak with blue cheese butter, served with a baked potato and broccoli.
Print Recipe
No ratings yet

Pan Seared Merlot Steak with Blue Cheese Butter

The Merlot Steak, a hidden gem of the beef world, cooks up in just minutes seared in a sizzling hot pan. Juicy, tender and flavorful, slice it thin, and top it with a decadent Blue Cheese Butter. A steakhouse worthy dinner at home.
Prep Time10 minutes
Cook Time10 minutes
Resting time10 minutes
Course: Main Course Beef
Cuisine: American
Diet: Gluten Free
Servings: 4
Calories: 259kcal
Author: Lea Ann Brown

Ingredients

  • For The Blue Cheese Butter
  • 4 Tablespoons Butter ½ stick
  • 2 Healthy Tablespoons Blue cheese
  • 1 teaspoon Garlic minced
  • 1 teaspoon Chives minced
  • For The Merlot Steak
  • 1 pound Merlot Steak
  • 1 teaspoon extra virgin olive oil
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Freshly Ground Pepper

Instructions

  • For the Blue Cheese Butter: Allow about 30 minutes for the butter to come to room temperature, or soften the butter in a microwave safe bowl until malleable.
  • Using a fork, mash in and combine blue cheese, chives and garlic until fully mixed.
  • Spoon the butter onto a small sheet of plastic wrap. Form the butter into a cylindar and seal the edges. Return the butter to the refrigerator for about 30 minutes.
  • For the Merlot Steak
  • Remove steak from the fridge 30 minutes before cooking. An hour is even better.
  • Use a paper towel to pat the steak dry and season both sides with salt and pepper, or Montreal Steak Seasoning.
  • Add the olive oil to the skillet. I like to use a paper towel to smear it around to coat the bottom of the pan.
  • Heat the pan over medium high heat, and once hot, add the Merlot Steak. Sear for three minutes. Once the steak is browned on one side, turn and cook for another three minutes. Use a digital meat thermometer to determine that the interior temperature has reached 120 – 130 degrees.
  • Transfer the steak from the skillet and place it on a cutting board. Tent with foil and let it rest for 5 – 10 minutes. Look for the grain and slice the steak against the grain and at a bias. Top with several slices of the Blue Cheese Butter and serve immediately.

Notes

A good rule of thumb is to allow ¼ pound of any protein per person. If you want heartier servings, this recipe will serve 2 people. 
Tips For Success: 
  • Don’t try to sear any steak in a non-stick skillet. They are notorious for not creating enough heat to get a successful sear. Use a good heavy skillet.
  • Not a “rare” steak person? Simply stated, a Merlot Steak needs to be cooked at an internal temperature of 120 – 130 degrees. Anything more than that will produce a dry, unappealing steak. A T-bone steak may be a better choice for those of you who like a well-done steak.

Nutrition

Calories: 259kcal | Carbohydrates: 0.4g | Protein: 27g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 100mg | Sodium: 459mg | Potassium: 433mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 365IU | Vitamin C: 0.4mg | Calcium: 33mg | Iron: 2mg

Merlot Steak with Blue Cheese Butter … It’s What’s For Dinner

Pan Seared Denver Steak with Blue Cheese Sauce

By 2 Comments

Meet the beef steak you never knew you were missing. The Denver Steak with it’s beefy flavor and tender texture is becoming increasingly more popular and will make you wonder why it isn’t already a staple in your kitchen. In this recipe, the steak is seasoned simply, pan seared and finished in the oven. Served with a rich, bold creamy blue cheese sauce, a satisfying combo that hits all the right notes for any steak lover.

Pan seared Denver steak served with fried potatoes and Blue Cheese Sauce.

I was first introduced to Denver Steak while attending Culinary School. Our Executive Chef praised it as an emerging popular cut that every chef should be familiar with and know how to cook well. That day, we spent hours preparing Denver Steaks, experimenting with different seasonings, sauces and compound butters to compliment this unique cut of beef.

One of my personal favorites, and the version I’m sharing with you, is a Denver steak simply seasoned with salt and pepper, pan seared, then finished in the oven. It’s served with a rich, creamy blue cheese sauce that takes it over the top. The result? Melt in your mouth tender steak with a fancy restaurant feel sauce. Blue cheese and steak are, without a doubt, a perfect match.

What Is A Denver Steak?

The Denver Steak is a cut that comes from the chuck primal, serratus ventralis muscle, just below the shoulder blade. The same area where the famous 7-bone chuck roast lives. Most chuck cuts are heavily used muscles, and can be tough. The Denver Steak, due to it’s location under the blade bone is one cut that isn’t used as much by the animal, rendering it well marbled. Which means it responds to a quick cook time, rather than a roast that requires hours to become tender.

  • Yield: One cow will yield two Denver Steaks.
  • Tip: Buy a Denver Steak from a butcher you trust and ask if the steak has been cut from “under the blade”.

Why Is It Called Denver Steak When It Comes From The Chuck?

Interesting story: The name and cut comes from a project from the 2000’s, The Cattlemen’s Beef Checkoff Program, a project designed to discover, identify and promote cheaper cuts of meat coming from the chuck primal area. The program was successful, as it trained butchers to invent three new steaks. The Denver, the Flatiron and Teres Major. The steak’s name has no historical meaning, it was simply a marketing concept debuted in 2009.

Flavor, Texture and Value

The Denver Steak has the qualities of both a Ribeye and a New York Strip Steak in one! This cut carries all the depth of flavor associated with the chuck while remaining super tender like a fine steak. The steak is beautifully marbled with fat which melts during the cooking process, making it incredibly flavorful and moist. The Denver steak is typically less expensive than a Ribeye or New York Strip.

Availability: Where To Buy It

You typically won’t find a Denver steak at your local supermarket. It takes a skilled butcher to know how to extract this cut. Check with your local specialty meat butcher shop, or find an on-line source. Example, I order them from a cattle ranch in Wyoming, Bootheel 7 Ranch. This is also where I found another hard to find cut, The Merlot Steak.

Let’s get started:

Ingredients You’ll Need

Ingredients for Denver Steak Recipe
  • Denver Steaks: The two steaks pictured above weigh 1.5 pounds. In my books that’s enough for four people when serving with sides.
  • Heavy Cream will make a luscious, rich blue cheese sauce.
  • Shallot: A shallot’s flavor is milder and more delicate than onion. Whether diced, minced or sliced, they can be used to season about any savory dish. I don’t think a day went by in Culinary School that we didn’t use them.
  • Butter and Flour work together to thicken the sauce.
  • Blue Cheese: Any type of blue cheese will work for this recipe. I prefer Stilton or Gorgonzola. Purchase a wedge of blue cheese rather than already crumbled in a plastic container. The wedge will offer a creamier texture, which will melt easier.

Step By Step Instructions

Cooking shallots to make Blue Cheese Sauce for Denver Steak.
  1. Step 1: Make The Blue Cheese Sauce: Melt 2 Tablespoons butter in a sauce pan over medium heat. Once butter is melted and bubbles subside, add the diced shallot and cook until tender, about 2 minutes.

Why Wait Until Bubbles Subside When Cooking with Butter? When cooking with butter, it’s important to wait for the foaming to subside before adding food. During the melting process, bubbles appear, meaning that water is evaporating from the butter. This evaporation is necessary for butter to reach a higher cooking temperature. If you add food before the water is gone, the food will absorb the butter, rather than cook in it.

Cooking shallots to make blue cheese sauce for a Denver steak.
  1. Step 2: Make the roux: Add the flour and whisk until smooth. Cook about 1 minute, stirring, until the flour is starting to have a nutty flavor and is turning slightly golden.
Step 3, adding blue cheese to make blue cheese sauce for a Denver steak.
  1. Step 3: Add The Dairy: Stir in the cream and whisk until smooth and starting to thicken. Then stir in the crumbled blue cheese.
Stirring blue cheese sauce until smooth and creamy. Step 4.
  1. Step 4: Stir: Whisk on low heat until smooth and creamy. The consistency will be like gravy. Set aside and keep warm while you cook the steak.

How To Pan Fry A Denver Steak

How To Pan sear a Denver steak.
  1. Step 5: Pan Sear The Steak: After steak has come to room temperature (allow at least 30 minutes) pat the steak dry using a paper towel. Melt butter in an oven-proof skillet over medium high heat. Once the butter is melted and bubbles have subsided, add the steak. Sear on one side for two minutes, or until golden browned. Turn the steak and cook the other side for another two minutes. Feel free to tilt the pan and spoon butter over the steak as sit cooks. I normally don’t do this, but some chefs like the buttery flavor this method adds.
  2. Move the pan to a pre-heated 400 degree oven to finish cooking.  I recommend medium rare, at 135 degrees.
How to slice a Denver Steak.
  1. Step 7: How To Slice A Denver Steak: Move to a cutting board and use a piece of foil to tent for about 10 minutes. Use a Chef’s knife to slice the steak against the grain.
Pan seared Denver steak served with blue cheese sauce and cubed fried potatoes.
  1. Step 8: To Serve: Spoon a couple of dollops of the blue cheese sauce onto the plate and arrange a few slices of steak on top.

What To Serve It With

Tips For Success

  • Slicing: Once cooked, it’s important to slice a Denver steak against the grain. An easy task, because if the steak has been cut correctly by the butcher, the shape of the steak will intuitively guide you.
  • Pat the steak dry before pan frying. Drying the steak will remove any surface moisture which will result in a quicker and crispier sear.
  • Don’t overcook the steak: Use a digital meat thermometer to measure the internal temperature of the steak. To keep this steak melt in your mouth tender, I highly recommend keeping the cut cooked to medium-rare, which is 130-135 degrees.
  • Don’t overcook the sauce: Once the cheese has melted, remove it from the heat, cover with foil and keep warm. If it continues to cook, the texture will become greasy. If this happens, pour in a splash of milk to reconstitute the creamy texture.
  • Presentation: Place a few sprigs of fresh thyme over each steak once they’re heading into the oven. Not so much to add flavor, but baked stems make for a rustic garnish once the steak is sliced and plated.
  • Finishing Salt: Every kitchen should have a box of Maldon Sea Salt Flakes. It’s flaky, shiny and adds a beautiful garnish for any steak. Just sprinkle a pinch or two on top of each sliced steak serving, once plated.

Steak Internal Temperature Doneness Guide

  • Rare: 125 – 130 degrees
  • Medium Rare: 130 – 140
  • Medium: 140 – 150
  • Medium Well: 150 – 160
  • Well: Over 160 degrees

Questions You May Have

What Is The Best Skillet for Pan Seared Steak?

A cast iron skillet is always a good choice to sear and cook meats. But, I find them heavy and hard to lift. Another good choice is a Carbon Steel Pan. They’re versatile and durable, they sear meat beautifully and if needed can go from stove top to oven. Chefs prefer these pans and they are a staple in restaurant kitchens. Either pan works great for pan seared meat. (I am an Amazon affiliate. If you make a purchase using the above link, I receive a small commission at no extra charge to you.)

Can I Grill A Denver Steak?

Absolutely! Season the steak with salt and pepper, or a steak seasoning mix like Montreal Steak Seasoning. Preheat the grill to get the grates sizzling hot. Cook at 400 degrees, for about 5 – 6 minutes per side or until internal temperature reaches desired doneness. Use a digital real thermometer to determine internal temperature. Remove to a cutting board, tent and let rest before slicing against the grain and serving.

Can I Cook A Denver Steak From Frozen?

Yes. Remove as much moisture as you can from the steak, using a paper towel. Sear according to directions, however, once it hits the oven the cook time will increase. Keep a close eye on the steak using a digital read meat thermometer.

Uses and Serving Suggestions

Storage

  • Store any leftover steak, thin sliced and sealed well in the refrigerator for up to 4 days. To reheat gently fry in a steak pan until just warm. You don’t want to cook the steak again, just heat it up warm enough to eat it. I like to eat left over slices of steak with a fried egg, for a steak and egg breakfast.
  • Store any leftover Blue Cheese Sauce in a air-tight container in the refrigerator for up to 4 days. The 50% power feature on the microwave is your best friend when reheating this sauce. Heat individual portions in the microwave in 30 second increments.

More Steak Recipes

And don’t miss my category for Beef recipes. You’ll find lots of great burgers, steaks and more, including the most popular on my site for Beef Tagliata. Flank steak, the Italian way.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Denver steak with blue cheese sauce served with fried potatoes.
Print Recipe
No ratings yet

Pan Seared Denver Steak with Blue Cheese Sauce

Denver Steaks are seasoned simply, pan seared and finished in the oven, served with a rich, bold creamy blue cheese sauce, a satisfying combo that hits all the right notes for any steak lover.
Prep Time15 minutes
Cook Time20 minutes
Course: Main Course Beef
Cuisine: Amerian
Servings: 4
Calories: 580kcal
Author: Lea Ann Brown

Equipment

  • 1 Oven proof skillet Cast Iron Skillet or French Carbon Steel Pan

Ingredients

  • For The Blue Cheese Sauce
  • 2 Tablespoons Butter
  • ¼ Cup Shallot Diced
  • 1 Tablespoon All purpose flour
  • ¾ Cup Heavy Cream
  • 3 ounces Blue Cheese crumbled, plus more for garnish
  • For The Denver Steak
  • 2 Tablespoons Butter
  • 2 Denver Steaks about 1 ¼ pounds total
  • ½ teaspoon Kosher salt
  • ¼ teaspoon Freshly ground black pepper

Instructions

  • Bring steaks to room temperature, allow at least 30 minutes. Preheat oven to 400 degrees.
  • For The Blue Cheese Sauce
  • Melt 2 Tablespoons butter in a sauce pan over medium heat. Once butter is melted and bubbles have subsided, add the diced shallot and cook until tender, about 2 minutes.
  • Add the flour and whisk until smooth. Cook about 1 minute, stirring, until the flour is starting to have a nutty flavor and is turning slightly golden.
  • Stir in the cream and whisk until smooth and starting to thicken. Stir in the crumbled cheese and whisk until melted. Remove from heat, keep warm and cook the steak.
  • Pan Sear The Denver Steak
  • Add butter to an oven proof skillet. A cast iron skillet or a French Carbon Steel Pan. Melt butter over medium high heat. Once the butter is melted and bubbles have subsided, add the steak. Sear until golden browned on one side, about two minutes, then turn and sear on the other side.
  • Transfer the skillet to oven and cook until internal temperature reaches desired doneness. I recommend medium rare, at 135 degrees.
  • Remove the steak to a cutting board and tent with foil and let rest 10 minutes. Slice immediately, against the grain and serve.
  • Spoon a couple of dollops of the blue cheese sauce onto a plate. Add a few slices of the Denver steak.

Notes

Tips For Success: 
  • Slicing: Once cooked, it’s important to slice a Denver steak against the grain. An easy task, because if the steak has been cut correctly by the butcher, the shape of the steak will intuitively guide you.
  • Pat the steak dry before pan frying. Drying the steak will remove any surface moisture which will result in a quicker and crispier sear.
  • Don’t overcook the steak: Use a digital meat thermometer to measure the internal temperature of the steak. To keep this steak melt in your mouth tender, I highly recommend keeping the cut cooked to medium-rare, which is 130-135 degrees.
  • Don’t overcook the sauce: Once the cheese has melted, remove it from the heat, cover with foil and keep warm. If it continues to cook, the texture will become greasy. If this happens, pour in a splash of milk to reconstitute the creamy texture.
  • Presentation: Place a few sprigs of fresh thyme over each steak once they’re heading into the oven. Not so much to add flavor, but baked stems make for a rustic garnish once the steak is sliced and plated.
  • Finishing Salt: Every kitchen should have a box of Maldon Sea Salt Flakes. It’s flaky, shiny and adds a beautiful garnish for any steak. Just sprinkle a pinch or two on top of each sliced steak serving, once plated.

Nutrition

Calories: 580kcal | Carbohydrates: 6g | Protein: 29g | Fat: 50g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 165mg | Sodium: 698mg | Potassium: 456mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1186IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 2mg

Pan Seared Denver Steak with Blue Cheese Sauce … It’s What’s For Dinner

Pork Tenderloin Tacos In Chile Guajillo Sauce

By 2 Comments

If you’re craving bold, authentic flavor without the long cook time, these Pork Tenderloin Tacos deliver in every bite. Inspired by Chilorio, a beloved pulled pork dish from Sinaloa, Mexico, this version swaps out the traditional pork shoulder for lean, quick-cooking pork tenderloin—without sacrificing richness or depth. Simmered in a vibrant red chile guajillo sauce made from Guajillo chiles, orange juice, vinegar, and warm spices, the result is juicy, tender pork packed with smoky-sweet heat.

Three Orange Guajillo Pork Tenderloin Tacos garnished with onions and lime.

Why These Pork Tenderloin Tacos Are A Game Changer

I’ve been wanting to create a pork tenderloin taco for months now, and I finally found inspiration from a package of Guajillo peppers in my pantry. I personally think pork tenderloin is just as easy to cook with as chicken breast or flank steak. And pork tenderloin is famous for easily soaking up flavor and it’s irresistible tender texture. I’m very proud of the combination of flavors here, let’s take a look:

Combining bright citrus with the warmth of Guajillo chile peppers and tender pork tenderloin and you’ve got a rich flavored taco that’s worth a look. This pork tenderloin taco recipe is perfect for taco night or if you want to impress guests, and with minimal effort.

Fresh orange juice amplifies the fruity notes of the guajillo chiles while giving the chile guajillo sauce a citrus sweetness. A little vinegar and honey bring it all together for balanced flavor. Serve these pork tenderloin tacos with Mexican Rice for a simple meal.

The end result is a pork tenderloin taco seasoned and coated with a rich, red, earthy Guajillo pepper sauce with warming Southwestern heat.

What Are Guajillo Chile Peppers?

Guajillo Chile Peppers are dried Mirasol Chiles, and a common pepper used in Mexican Cuisine. They are readily found on the Mexican aisle of your local supermarket packaged in hanging plastic bags.

Guajillo peppers are known for their sweetness, and generally considered to be mild to medium heat which makes them a good choice to adding depth of flavor and color to any dish without overwhelming it with spicy heat.

This recipe that takes advantage of the fruity and smoky flavor of dried guajillo chile peppers.

Ingredients You’ll Need

Ingredients to make pork tenderloin tacos.
  • Pork Tenderloin: Using cubed pork tenderloin will make this a quick cook taco.
  • Guajillo Peppers: A good substitute for Guajillo peppers are Ancho Chiles as they share the same flavor profile. Want a smokier spicier flavor, try this recipe with dried Chipotle Peppers, which are dried Jalapeno peppers.
  • Orange Juice: Will be used as the liquid for the sauce and will amplify the the fruity notes of the Guajillo chiles.
  • Mexican Oregano: Has a robust earthy flavor with prominent citrus and licorice notes, which distinguishes it from Mediterranean oregano.
  • White Vinegar and Honey: Will balance the overall flavors.
  • Whole Cumin Seeds: I didn’t have any ground cumin, but did have some cumin seeds, which offer more intense flavor. I was pleased with the end result.

Mexican Oregano is preferred for this recipe. It’s peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don’t have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

Step by Step Instructions

Step 1 to make pork tenderloin tacos, browning the pork.
Step 2 to make pork tenderloin taocs, toasting the guajillo chile peppers.
  1. Step 1: Sear the pork tenderloin: Cut the tenderloin into 1-inch bite-sized pieces. Heat 1 tablespoon of oil in a 12-inch heavy skillet over medium-high heat. Once hot, add half the pork pieces in a single layer, season with half the kosher salt, and sear for 4 minutes without turning. Stir, then transfer to a plate—you’re just searing, not fully cooking. Repeat with the remaining pork.
  2. Step 2: Toast The Dried Chile Peppers: Wipe the skillet out with a paper towel and add the Guajillo peppers. Press them with a spatula and cook until fragrant, about 40 seconds. Turn and toast them on the other side.

Pro Tip: Don’t skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it’s responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It’s a technique that brings science to your cooking skills.

Make The Chile Guajillo Sauce

Step 3, soaking the chile peppers in orange juice to make pork tenderloin tacos.
Placing a plate over guajillo chiles to keep them submerged in liquid.
  1. Step 3: Soak the Chiles: Remove the chiles, cut the tops off and bang them against the sink to remove the seeds. Add them back to the skillet and pour the orange juice over them.
  2. Step 4: Top with a salad plate to keep them submerged. Soak them this way for 10 minutes.
Step 4 to make pork tenderloin tacos, making the sauce in a food processor.
Guajillo chile sauce made in a food processor to make pork tenderloin tacos.
  1. Step 5: Place the dried chiles, along with the orange juice in a food processor or blender. Add the garlic, vinegar, coriander, honey, Mexican oregano and remaining salt.
  2. Step 6: Puree until smooth. The consistency of the sauce will resemble a thick salsa. There’s no need to strain this sauce.
Pork tenderloin simmering in a Guajillo chile sauce.
  1. Step 7: Cook The Pork Tenderloin: Use a spatula to transfer the chile guajillo sauce to the skillet. Add the the pieces of seared pork tenderloin and stir to coat well. Cook on low heat for 10 minutes. Uncover and cook another 10 minutes. Note: If you want to crisp up the pieces of pork tenderloin, slide your oven proof skillet under the oven broiler. Less than a minute will add some crispy texture and flavor.

Assembly and Serving

  • While the pork is cooking, warm the corn tortillas and prepare your toppings. Chopped onion, chopped cilantro, and crumbled Cotija cheese work well here. Serve with lime wedges. A squeeze of lime juice brightens any Mexican taco recipe.
  • Corn Tortillas vs. Flour Tortillas: Corn tortillas will give you a more rustic feel taco. However, small flour tortillas work very well to make these pork tenderloin tacos. If you want to keep this recipe gluten free, stick with corn tortillas.
  • Warming Corn Tortillas: My favorite way to warm corn tortillas is to place them directly on the grate of your gas stove top, keeping the flame the same size as the tortilla. Use tongs to flip the tortillas after just a few seconds and cook on the other side for about 10 more seconds. The tortilla becomes pliable with some spots of char for flavor. If your have an electric stove top, heat a comal or cast iron skillet to warm them.
  • Taco Building Basics: Starting with that pliable taco shell, and place some of the pork tenderloin along the center.
  • Keep taco toppings simple as to not overwhelm the flavor of the meat. Sparingly add 2 – 3 garnishes and your taco is ready. I like to use traditional Mexican taco toppings like sliced radish, raw onion, cilantro and cotija cheese. Avocado works well here, either sliced or chopped, as well as Mexican Pickled Onions or Guacamole. Don’t forget lime wedges. A squeeze of lime juice brighten flavors.
Pork Tenderloin tacos in chile guajillo sauce with toppings.

Variations:

  • This recipe also works well using boneless skinless chicken thighs. Cook the thighs whole in the sauce, and then slice after cooked through.
  • Spice Level Hacks: Want a spicier pork tenderloin taco? Add ¼ teaspoon of New Mexico Red Chile Powder to the sauce during the blending process. Want a less spicier taco? Use dried (California) Anaheim chile peppers. They’re a less spicier alternative to Guajillo peppers.

Tips For Success

  • You’ll more than likely need to cook the tenderloin in two batches because you don’t want the pieces of meat touching as they cook. Keeping a distance between the pieces of meat will allow air to circulate which will result in a better sear. Touching meat can cause a steaming effect which will compromise texture and sear.
  • For a sturdier taco, use two corn tortillas per taco.

FAQ’s

Can I Use Pork Shoulder In Place of Pork Tenderloin?

Stick with Pork Tenderloin for this recipe. Pork tenderloin is lean and tender and a quick cooking cut. While pork shoulder (Pork Butt) is fattier, tougher and requires a longer slower cooking methods to become tender enough to eat. A lean pork loin roast is a better substitution than pork shoulder.

Can I Use Store Bought Guajillo Chile Powder Instead of Dried Peppers?

One teaspoon of dried Guajillo chile powder is basically equal to one dried chile pod. Please stick with toasting the dried peppers and then grinding them to make the chile guajillo sauce, as the chile powder may compromise the texture and flavor.

How Do I Keep These Tacos Low Carb?

Using corn tortillas rather than flour tortillas will slightly lower the carbohydrate levels. Corn tortillas are made from whole grain corn, making them lower in carbs than flour tortillas. I am not a trained Nutritionist, so please reference this article from WebMD for a side by side comparison.

Storage:

  • Store any leftover pork tenderloin in the refrigerator in an airtight container for up to 4 days. To reheat, the 50% power feature on the microwave is your best friend. Heat individual servings of the pork in 30 second increments, then place them on warmed tortillas.

Don’t Miss Some Of Our Other Favorite Mexican Taco Recipes

And don’t miss my category for Mexican Food Recipes, you’ll find lots of recipes to spice up your next Fiesta, including the most popular taco recipe on my site for Mexican Fried Tacos.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pork tenderloin tacos with guajillo chile sauce.
Print Recipe
No ratings yet

Pork Tenderloin Tacos In Chile Guajillo Sauce

If you're craving bold, authentic flavor without the long cook time, these Pork Tenderloin Tacos served in a rich, red earthy chile Guajillo sauce delivers in every bite.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course Pork
Cuisine: Mexican
Diet: Gluten Free
Servings: 10 tacos
Calories: 141kcal
Author: Lea Ann Brown

Equipment

  • 1 12" Heavy Skillet

Ingredients

  • 1 Pound Pork Tenderloin Cut into bite sized pieces
  • 2 Tablespoons Neutral oil Avocado oil, canola and vegetable oils are good choices here
  • 4-5 Dried Guajillo Chile Peppers
  • 1 Cup Orange Juice Fresh squeezed or good quality purchased
  • 5 small Garlic cloves peeled
  • 1 Tablespoon White Vinegar
  • 1 teaspoon Coriander seed or ground coriander
  • 1 Tablespoon Honey
  • ½ teaspoon Dried Mexican Oregano
  • 1 teaspoon Kosher Salt divided
  • 10 Corn Tortillas warmed

Instructions

  • Cut the tenderloin into 1-inch bite-sized pieces. Heat 1 tablespoon of oil in a 12-inch heavy skillet over medium-high heat. Once hot, add half the pork pieces in a single layer, season with half the kosher salt, and sear for 4 minutes without turning. Stir, then transfer to a plate—you're just searing, not fully cooking. Repeat with the remaining pork.
  • Wipe the skillet out with a paper towel and add the Guajillo peppers. Press them with a spatula and cook until fragrant, about 40 seconds. Turn and toast them on the other side.
  • Remove the chiles, cut the tops off and bang them against the sink to remove the seeds. Add them back to the skillet and pour the orange juice over them. Top with a salad plate to keep them submerged. Soak them this way for 10 minutes.
  • Place the dried chiles, along with the orange juice in a food processor. Add the garlic, vinegar, coriander, honey, Mexican oregano and remaining salt. Puree until smooth.
  • Use a spatula to transfer the sauce to the skillet. Add the the pieces of seared pork tenderloin and stir to coat well.
  • Cook on low heat, covered, for 10 minutes. Uncover and cook another 10 minutes.
  • In the meantime, warm the corn tortillas and prepare your toppings. Chopped onion, chopped cilantro, and crumbled Cotija cheese work well here. Serve with lime wedges. A squeeze of lime juice brightens any Mexican taco recipe.

Notes

Tips For Success: 
  • You’ll more than likely need to cook the tenderloin in two batches because you don’t want the pieces of meat touching as they cook. Keeping a distance between the pieces of meat will allow air to circulate which will result in a better sear. Touching meat can cause a steaming effect which will compromise texture and sear.
  • For a sturdier taco, use two corn tortillas per taco.

Nutrition

Calories: 141kcal | Carbohydrates: 19g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 29mg | Sodium: 271mg | Potassium: 287mg | Fiber: 3g | Sugar: 5g | Vitamin A: 53IU | Vitamin C: 13mg | Calcium: 33mg | Iron: 1mg

Pork Tenderloin Tacos … They’re What’s For Dinner

Smoky Chipotle Bison Meatballs

By 2 Comments

Smoky, spicy, and packed with bold flavor, these Chipotle Bison Meatballs are a unique twist on a classic favorite. Perfect for game day or a weeknight dinner, bold chipotle sauce brings a deliciously spicy twist to a classic favorite.

Bison meatballs with chipotle salsa served with yellow rice.

What You Can Expect From This Recipe

If you’ve been wanting to experiment cooking with bison meat, these Bison Meatballs in Chipotle Sauce is a very fun way to start.

This recipe features Southwestern seasoned ground bison, which once rolled into meatballs, are pan fried then simmered in a rich smoky flavored Chipotle tomato salsa style sauce. Adding chipotle pepper in adobo sauce adds a rich, robust and smoky flavor which works well with the hearty meatballs.

Using ground bison to make meatballs results in a healthier option than beef.

Because ground bison is leaner than ground beef, this recipe has been slightly modified to ensure the meatballs remain juicy and flavorful.

Why Choose Bison? Flavor and Texture

  •  If you’ve never eaten bison, it’s very similar to grass fed beef. Makes sense since bison are raised and roam in open pastures.
  • What does bison taste like? Bison is slightly sweeter and richer than beef, which pairs well with this smoky chipotle sauce. Bison has a more dense texture due to being lower in fat.
  • Ground Bison is lean, and offers a less fatty richer alternative to ground beef and brings with it a robust flavor.

Bison Nutritional Profile

  • Is Bison healthy to eat? Bison meat is an excellent alternative to beef. It’s lower in fat and cholesterol. And learning how to cook bison is easy because it’s virtually just like cooking beef. Bison is high in protein and iron and rich in omega-3 fatty acids. Source: National Bison Association.
  • The most important thing you need to keep in mind is that with bison’s lower fat content, it will require less cooking time. When pan frying these meatballs watch them closely as overcooking will rob them of their juicy qualities.

Where To Look For Bison Meat

Here in Colorado, ground bison is readily available at large supermarkets. I prefer to purchase the brand offered at Whole Foods. There are also on-line options like North Star Bison who will ship ground bison to your doorstep.

About Chipotle Peppers In Adobo

What Are Chipotle Peppers?

Chipotle peppers are smoked and dried jalapeno peppers. They’re sold as a popular canned condiment packed in an adobo sauce which basically consists of tomatoes, garlic, vinegar and spices. Chipotle Peppers in Adobo adds heat, smokiness and depth of flavor to this Bison Meatballs recipe.

I personally find rolling meatballs to be therapeutic and I make many versions often. I’ll show you below how to make a perfect little meatball. Let’s take a look at how to make Bison Meatballs in Smoky Chipotle Salsa.

Table of contents

Ingredients You’ll Need For Chipotle Salsa

Ingredients to make Chipotle Salsa Sauce.
  • Chipotle Peppers in Adobo Sauce: I like Embasa brand simply because there’s an ample amount of adobo sauce in the can. Other varieties can bring a less saucy-er experience.
  • Tomato Paste and Vinegar are VIP’s in the kitchen when it comes to tomato based sauces. The long cooking time used to make tomato paste gives it a concentrated sweet rich flavor. Just a dollop can add a subtle burst of robust flavor and body into just about any soup or tomato based sauce. Vinegar is as important as salt to brighten flavor, They’re both brilliant little culinary tricks.

Ingredients To Make Bison Meatballs

Ingredients to make bison meatballs.
  • Ground Bison can readily be found at most supermarkets. I like to purchase mine at Whole Foods.
  • Chopped Cilantro will add Southwestern flair. Omit if you’re not a fan of the flavor. I will make no difference in the texture of the meatballs
  • Panko Bread Crumbs and Eggs will be used as the binder. There are many binders used to make meatballs, I find Panko to be very reliable for texture and easy to use right out of the box.

Making Bison Meatballs

Chipotle Salsa to make Bison Meatballs.
  1. Step 1: Make The Chipotle Salsa Sauce: Combine tomatoes, onion, garlic, chicken broth, chipotle pepper, adobo sauce, tomato paste, Mexican oregano and salt in a food processor or blender. Give it a few pulse whirls just enough to blend, but still leaving it with a chunky texture. This will give this dish a rustic feel.
Step 1 to make bison meatballs.
  1. Step 2: Make The Bison Meatballs: Add ground bison, Panko bread crumbs, onion, cilantro, garlic, garlic powder, onion powder, Mexican Oregano, black pepper, cumin, salt and egg to a large bowl. Tip: Just like making meatloaf, use your hands to combine the mixture. If you use a spoon you will compress the mixture too much which will compromise the texture of the meatballs.
Uncooked bison meatballs on a white platter.
  1. Step 3: Roll The Meatballs: Use the palms of your hands to roll the bison meat into meatballs that are about 1 ½ inches in diameter. Tip for rolling meatballs: As I roll them I like to count to twenty rolls. That amount of rolls seems to secure a well formed meatball that won’t fall apart.
Bison Meatballs fried in a skillet.
  1. Step 4: Cook The Meatballs: Add a couple of tablespoons of oil to a large skillet over medium high heat. A 12″ skillet should be large enough to fit all of the meatballs, but place them so they don’t touch each other. They’ll brown better that way. Cook on one side until golden, about 4 minutes. Turn and cook the other side until browned.
Cooking bison meatballs in chipotle salsa sauce.
  1. Step 5: Simmer The Meatballs: Remove the meatballs to a plate. Add the sauce to the skillet and simmer for about 10 minutes. Add the meatballs to the sauce and simmer for about 5 minutes.

Serving Suggestions and Variations

Bison meatballs served with avocado and toasted corn tortillas.
  • Serve bison meatballs alongside Mexican Yellow Rice or even Gulf Coast Style Oven Baked Rice. To make quick yellow rice, cook white rice according to package instructions. Once cooked, add a teaspoon of turmeric and a cup of unthawed carrots and peas.
  • Serve with a side of beans, like these Slow Cooker Frijoles Rancheros.
  • Serve bison meatballs on a warm toasted corn tortilla with a couple slices of avocado.
  • Add a little honey to the Chipotle Salsa Sauce. It will tame the tartness of the tomato and add a sweet tone to spicy chipotle.
  • Turn these saucy meatballs into a Bison Meatball Sub Sandwich.

Questions You May Have

Can I Substitute Bison Meat In Any Meatball Recipe?

Yes, bison meat can replace beef in most meatball recipes. However, due to its leanness, consider adding moisture ingredients to prevent dryness. In this case a good hearty Chipotle Salsa Sauce.

Can I Make These Meatballs Gluten Free?

Panko bread crumbs are available in a gluten free version. Once you’ve made that substitution, these meatballs will be gluten free.

Can Bison Meatballs Be Oven Baked?

Yes, a good reason to skillet fry the meatballs is for the one pan clean-up piece, by cooking the sauce and the meatballs in the same skillet. You can oven bake bison meatballs on a sheet pan that’s been lined with foil and treated with a non-stick spray. Bake meatballs at 350 degrees for about 30 minutes. Then proceed with the recipe.

Tips For Success

  • To keep meatballs from drying out, avoid over mixing the meat mixture. And avoid over-browning them. Once golden on the outside, the meatballs will continue to cook in the sauce.
  • Practice those knife skills. Chop the onion and garlic as small as you can. Large chunks of vegetables can cause meatballs to fall apart.

Storage and Reheating

  • Store any leftover bison meatballs, in the sauce, in an airtight container in the refrigerator for up to 5 days. The meatballs in sauce can also be frozen. I like to use a freezer safe zip-lock style bag. Just squeeze the air out and lay flat for optimum storage space.
  • To reheat, let frozen meatballs thaw in the refrigerator overnight. The 50% power feature on your microwave is your best friend when reheating dishes like this. Place individual servings on a microwave safe plate and heat in 30 second increments.

More Bison Recipes You Might Enjoy

And don’t miss this fun recipe for Hawaiian Hotdogs with Pineapple Mango Salsa. The hot dogs are made with Bison Wieners.

And if you’re meatball fans like us, don’t mis one of my favorite meatball recipes for Meatballs in BBQ Sauce. One of my most popular pot-luck recipes.

This bison meatball recipe offers a healthy, flavorful alternative to traditional meatballs, combining lean bison meat with the smoky heat and exciting flavor of the Chipotle Salsa sauce. I hope you give it a try.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Bison meatballs in chipotle salsa served with Mexican yellow rice.
Print Recipe
No ratings yet

Bison Meatballs in Chipotle Salsa

Smoky, spicy, and packed with bold flavor, these chipotle bison meatballs are a unique twist on a classic favorite. Perfect for game day or a weeknight dinner, bold chipotle sauce brings a deliciously spicy twist to one of our favorite classic comfort foods.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course Bison
Cuisine: American/Mexican
Servings: 6 people
Calories: 301kcal
Author: Lea Ann Brown

Ingredients

  • For The Chipotle Sauce
  • 28 Ounce Canned San Marzano Tomatoes undrained
  • ½ Cup Sweet Onion rough chopped
  • 4 Garlic Cloves peeled
  • 1 Cup Chicken Broth
  • ½ teaspoon Mexican Oregano
  • 1 large Chipotle Pepper in Adobo Sauce veins and seeds scraped out
  • 2 Tablespoon Adobo Sauce Add more to make it spicier
  • 1 Tablespoons Tomato Paste
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Vinegar white or cider
  • For The Meatballs
  • 1 Pound Ground Bison Meat
  • ¼ Cup Panko bread crumbs
  • ½ Cup Sweet Onion fine chopped
  • ¼ Cup Cilantro minced
  • 3 Cloves Garlic minced
  • 2 teaspoons Garlic powder
  • 2 teaspoons Onion Powder
  • 1 teaspoon Mexican Oregano or marjoram
  • 1 teaspoon Freshly ground black pepper
  • ½ teaspoon Ground cumin
  • 1 Tablespoon Kosher salt
  • 1 large egg lightly beaten
  • ¼ cup Olive Oil

Instructions

  • For The Chipotle Sauce: Combine tomatoes, onion, garlic, chicken broth, chipotle pepper, adobo sauce, tomato paste, Mexican oregano and salt in a food processor or blender. Give it a few pulse whirls just enough to blend, but still leaving it with a chunky texture. Set aside and prepare meatballs
  • For The Meatballs: Add ground bison, panko, onion, cilantro, garlic, garlic powder, onion powder, Mexican Oregano, black pepper, cumin, salt and egg to a large bowl.
  • Use your hands to gently combine the ingredients.
  • Start rolling the bison meat into meatballs that are about 1 ½ inches in diameter. Use the palms of your hands to give them 20 rolls each.
  • Heat a large skillet over medium high heat. A 12" skillet should be large enough to fit all of the meatballs, but place them so they don't touch each other. Once the oil is hot add the meatballs and cook on one side until golden, about 4 minutes. Turn and cook the other side.
  • Remove the meatballs to a paper towel lined plate. Drain any excess grease and add the chipotle sauce to the pan. Stir, scraping up any meat bits and simmer the sauce for about 10 minutes.
  • Add the meatballs to the sauce and simmer for about 5 minutes.
  • Serve with rice or corn tortillas. Garnish with cilantro or sliced avocado. Or both.

Notes

Tips For Success:
  • To keep meatballs from drying out, avoid over mixing the meat mixture. And avoid over-browning them. Once golden on the outside, the meatballs will continue to cook in the sauce.
  • Practice those knife skills. Chop the onion and garlic as small as you can. Large chunks of vegetables can cause meatballs to fall apart.

Nutrition

Serving: 20g | Calories: 301kcal | Carbohydrates: 19g | Protein: 20g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 73mg | Sodium: 3009mg | Potassium: 779mg | Fiber: 4g | Sugar: 9g | Vitamin A: 442IU | Vitamin C: 16mg | Calcium: 100mg | Iron: 5mg

Bison Meatballs … They’re What’s For Dinner

Southwest Egg Bites with Cottage Cheese And Bacon (In Oven)

By 1 Comment

These Egg Bites with Cottage Cheese are perfect for a meal prep breakfast to enjoy all week. Packed with Southwestern flavors, who can resist an egg filled cup rich and creamy in texture, cheesy, with bacon and “just right spicy” poblano peppers.

Southwestern cottage cheese egg bites with poblano peppers on a white platter.

What You Can Expect From This Recipe

If you’re a fan of Starbucks copycat Instant Pot Egg Bites, you’re going to love this homemade oven egg bite recipe even better. And you purchase egg bites at Starbucks, you’re going to appreciate this cheaper option by making them at home.

Larger Size: The silicone pan that fits inside an Instant Pot makes very small egg bites. I prefer making egg bites in the oven, and using a regular sized muffin pan to give us larger and heartier sized egg bites.

Same Fluffy Texture: This oven version uses a water bath to guarantee that same soft and fluffy texture that the pressure cooker, and what Starbucks offers.

Meal Prep: This is an easy make-ahead meal prep recipe. Make egg cups on a Sunday and enjoy a grab and go breakfast during the week. These are also a popular recipe to serve guests for breakfast or brunch.

Easy to Eat: Egg bites with cottage cheese are delicious eaten hot and fresh, or straight from the refrigerator, re-heated in the microwave, or even re-heated from frozen.

Healthier: So skip the store purchased egg bites which are loaded with salt and unnecessary ingredients. These are easy to make and addicting with Southwest flavor.

Let’s take a look:

[feast_advanced_jump_to]

Ingredients

See full list of ingredients and precise measurements in the recipe card below.

Ingredients to make Cottage Cheese Egg Bites with Poblano Pepeprs
  • Eggs: You can have egg bites without them.
  • Grated Cheese: I like to use cheddar for these egg bites, but any good melting cheese will work. Try Monterey Jack, Pepper Jack, or even Muenster cheese.
  • Cottage Cheese: For ultimate creamy texture use full fat please. However, reduced fat will work here.
  • Red Bell Pepper
  • Poblano Peppers: Poblano peppers can be a bit unreliable in the heat arena, however they are consistently milder than most chile peppers adding a “just right spicy” note.
  • Bacon Bits
  • Onion: I like to use fine sliced green onion, but you can also use chopped sweet or yellow onion. Red onion will be too strong and over power the overall flavor.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

Variations

Egg bites with cottage cheese are incredibly versatile. The sky is the limit for flavor combinations. As long as you don’t over-fill the cups with too many ingredients. Here are some ingredients flavor options.

Chorizo cheese and jalapeno cottage cheese egg bites.

One of my favorite Cottage Cheese Egg Bite variations, and to keep the Southwestern flavor profile, try this combo (pictured above) and using the recipe below: ¼ pound bulk chorizo cooked and crumbled, red bell pepper, 1 jalapeno pepper (seeds and veins removed), ½ sweet onion, chopped, and white cheddar cheese.

More Variations:

  • Cheese: Use any shredded or crumbled melting cheese in place of cheddar. Muenster cheese, Monterey Jack Cheese, Pepper Jack Cheese and even Colby cheese are all good options here.
  • Use Canadian Bacon, chopped ham, Italian sausage or cooked breakfast sausage in place of the bacon bits.
  • Go Italian with cottage cheese egg bites: I’ve made these with Chicken Italian Sausage links, cooked and chopped. Omit the poblano pepper and use only bell peppers or roasted red bell pepper. With a bit of provolone or Parmesan, a small amount of Italian seasoning, they were delicious.
  • Soft Vegetables: Roasted red bell pepper (chopped), chopped spinach, chopped cooked mushrooms, sauteed chopped zucchini are all good options.
  • Vegetarian – These egg bites are easily turned into vegetarian egg bites by omitting the meat.
  • Seasonings: Have fun with seasoning. To kick up the heat, add some pure New Mexico Chile Powder. Onion powder and garlic powder will make them more savory. And I always add some hot sauce.

How To Make Egg Bites With Cottage Cheese

Cutting raw bacon into pieces to fry and make cottage cheese egg bites.
  1. Step 1: Cut the bacon: Use kitchen shears to cut bacon into lardons.
Cooking bacon bits in a fry pan to make cottage cheese egg bites.
  1. Step 2: Cook The Bacon: In a small fry non-stick pan, cook the bacon until crispy. Drain the grease.
Chopped peppers to make Cottage Cheese Egg Bites.
  1. Step 3: Prepare vegetables: Cut red bell pepper and poblano pepper into small squares.
Custard ingredients in a food processor to make cottage cheese egg bites.
  1. Step 4: Make The Custard: Place eggs, cottage cheese, shredded cheese and salt and pepper into a food processor.
Cottage cheese egg bites custard.
  1. Step 5: Use the pulse feature to blend the custard egg mixture. Don’t over mix. Mix just until bubbles start to appear.
Cooked peppers in a fry pan to make cottage cheese egg bites.
  1. Step 6: Sautee the bell pepper and poblano pepper until they are soft and tender. This will take about 7 minutes.
Filling a muffin tin with egg and cheese batter to make Cottage Cheese Egg Bites.
Adding peppers to cottage cheese egg bites in a muffin pan.
  1. Step 7: Build those egg bites: Place the muffin tin on a sheet pan. Fill each muffin ⅔ of the way full with the custard batter.
  1. Step 8: Start adding filling ingredients: Sprinkle the cooked peppers evenly on top of the egg bite cups.
Adding grated cheese to the top of cottage cheese egg bites before baking.
Baked Cottage Cheese Egg Bites in a silicone muffin tin.
  1. Step 9: Finish the egg bites: Continue the toppings by adding chopped cooked bacon, chopped onion and grated cheese. Again, evenly dividing these ingredients to each muffin cup. Use a knife or spoon to push the ingredients down into the custard.
  1. Step 10: Bake: Bake the Cottage Cheese Egg Bites in a 325 degree oven for 30 – 35 minutes, or until custard is set.

Use A Silicone Muffin Pan

I highly recommend purchasing a silicone muffin pan. I’ve used a metal muffin tin to make egg bites, but it can be a chore to remove the egg cups once cooked. Even with a pre-prep of non-stick spray and a sharp knife around the edges, they can still be tedious remove.

A silicone muffin pan is a life saver and works like a breeze to remove the egg bites once they’re cooked. Just pushing up on the bottom of each cup pushes them right out. Be sure to buy a structured silicone muffin pan that allows you to handle it in a stable manner.

Tips For Success

  • Highly recommended: Once the muffin tin is filled with the egg bite mixture, pour three cups of hot water around the muffin tin. This water bath will keep those egg bites moist and fluffy. If you skip this step, the Cottage Cheese Egg Bites will be firmer.
  • Do not try to make these egg bites without cooking the peppers. Both the texture and flavor will be compromised. The poblano peppers will taste grassy and somewhat bitter if not cooked, and the texture will not be pleasant with the creamy eggs. Cook both peppers until they’re very soft.
  • Use a non-stick pan to fry the bacon. Once you drain the grease, there will be a light layer of grease left in the pan. Perfect for cooking the bell peppers and adding some bacon flavor as they cook.
  • Don’t oven blend the egg, cheese and cottage cheese mix. Too much air could cause the egg bites to collapse as they bake.

How To Serve It

The beauty of these cottage cheese egg bites is the grab and go breakfast perk. If you’re looking for turning egg bites into more of a meal, serve them with a simple tossed salad.

Make a heartier option by serving them with Cast Iron Potatoes, or some steamed asparagus drizzled with this easy Balsamic Glaze Recipe.

Serving egg cups for brunch? Serve them with this incredibly popular recipe for Cheesy Potatoes With Cornflakes. A bowl of fresh fruit makes a complete mail.

Want to make egg bites prettier? Top with fine chopped chives before serving. Or even some fine chopped cilantro.

FAQ

How Do I Know If Egg Bites Are Cooked Through?

They’ll puff up a bit, pull away from the edges and have a very small amount of golden spots on the tops. You can use a cake tester, or sharp knife to insert into the center, if it comes out clean, the egg bites are cooked through.A picture of how to tell if cottage cheese eggs bites are done.

Can You Make These Egg Bites In An Instant Pot?

To make Starbucks sous vide style egg bites you’ll obviously need an Instant Pot and a silicone muffin pan made especially for the Instant Pot. The Instant Pot silicone pan makes much smaller egg bites, so you’ll make several batches with this large recipe.

Can You Use A Mini Muffin Pan?

You can, but I wouldn’t. I prefer the larger muffin cups, as they’re easier to fill with ingredients. And the larger size makes a heartier breakfast option.

Can You Freeze Cottage Cheese Egg Bites?

You can, but you’ll be disappointed with the watery texture once thawed. I won’t try freezing them again. But if you do, I would suggest wrapping them individually in plastic wrap. Defrost in the refrigerator overnight for a quick microwave breakfast.

Storage and Reheating

The egg cups will keep in the refrigerator for up to 5 days. Just cover with plastic wrap to keep them moist.

To reheat them, I like using the microwave. Just place a single egg bite on a microwave safe plate and reheat for 30 seconds. Instant breakfast!

Three Southwest Cottage Cheese Egg Bites on a plate.

More Of Our Favorite Breakfast Recipes

Love eggs for breakfast? Don’t forget to check out some of my popular breakfast recipes.

And don’t miss my category for Breakfast Recipes. You’ll find the most popular and well known Western Breakfast recipe for this authentic Western Omelette. Easy, cheesy, ham-y and hearty.

Cottage cheese egg bites with poblano peppers.
Print Recipe
No ratings yet

Southwest Egg Bites With Cottage Cheese

These Egg Bites with Cottage Cheese are perfect for a meal prep breakfast to enjoy all week. Packed with Southwestern flavors, who can resist an egg filled cup rich and creamy in texture, cheesy, with bacon and "just right spicy" poblano peppers.
Prep Time15 minutes
Cook Time30 minutes
Course: Breakfast Recipes
Cuisine: Southwestern
Servings: 12 egg bites
Calories: 174kcal
Author: Lea Ann Brown

Equipment

  • Food Prosessor or blender

Ingredients

  • 8 large Eggs
  • 1 Cup Cottage Cheese Full Fat
  • 1 ½ Cup Cheddar Cheese Grated
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Ground Black Pepper Or New Mexico Red Chile Powder (more spice)
  • 2 small Poblano Peppers veins and seeds removed, small chopped
  • 1 Red Bell Pepper veins and seeds removed, small chopped
  • 6 slices Bacon chopped and cooked
  • 3 Green onions Tops and touch green part removed. Thin sliced.
  • Dashes of hot sauce
  • fine chopped chives or cilantro for garnish

Instructions

  • Preheat oven to 325 degrees.
  • Use kitchen shears to cut bacon into lardons. In a small fry non-stick pan, cook the bacon until crispy. Drain the grease but don't wipe out the pan.
  • Cut red bell pepper and poblano pepper into small squares.
  • Place eggs, cottage cheese, shredded cheese and salt and pepper into a food processor. Use the pulse feature to blend the custard egg mixture. Don't over mix. Mix just until bubbles start to appear.
  • Sautee the bell pepper and poblano pepper in the same non-stick pan you cooked the bacon. Cook until they are soft and tender. This will take about 7 minutes.
  • Place the muffin tin on a sheet pan. Fill each muffin ⅔ of the way full with the egg custard batter. Sprinkle the cooked peppers evenly on top of the egg bite cups.
  • Continue with the toppings by adding chopped cooked bacon, sliced onion and grated cheese. Again, evenly dividing these ingredients to each muffin cup. Use a knife or spoon to push the ingredients down into the custard. I like a gentle shake of hot sauce in each cup. Tabasco sauce or Cholula sauce work well here.
  • Place the muffin pan on a sheet pan. Pull the middle rack out of the oven and slide the tray back into the oven. Then pour the hot water around the tray. This makes the water bath process much easier.
  • Bake the Cottage Cheese Egg Bites in a 325 degree oven for 30 – 35 minutes, or until custard is set. Slide the oven rack out and use hot pads to remove the muffin pan from the sheet pan water bath. Let sit for about 15 minutes before removing the egg cups from the muffin pan. Once the oven has cooled, then remove the water and sheet pan. No reason to slop hot water in the oven, or worse yet onto yourself.

Notes

Tips for Success:
    • Highly recommended: Once the muffin tin is filled with the egg bite mixture, pour three cups of hot water around the muffin tin. This water bath will keep those egg bites moist and fluffy. If you skip this step, the Cottage Cheese Egg Bites will be firmer.
    • Do not try to make these egg bites without cooking the peppers. Both the texture and flavor will be compromised. The poblano peppers will taste grassy and somewhat bitter if not cooked, and the texture will not be pleasant with the creamy eggs. Cook both peppers until they’re very soft.
    • Use a non-stick pan to fry the bacon. Once you drain the grease, there will be a light layer of grease left in the pan. Perfect for cooking the bell peppers and adding some bacon flavor as they cook.
    • Don’t oven blend the egg, cheese and cottage cheese mix. Too much air could cause the egg bites to collapse as they bake.
  • How Do I Know When Egg Bites Are Cooked Through? They’ll puff up a bit, pull away from the edges and have a very small amount of golden spots on the tops. You can use a cake tester, or sharp knife to insert into the center, if it comes out clean, the egg bites are cooked through.

Nutrition

Serving: 12g | Calories: 174kcal | Carbohydrates: 3g | Protein: 11g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 148mg | Sodium: 366mg | Potassium: 148mg | Fiber: 1g | Sugar: 1g | Vitamin A: 736IU | Vitamin C: 23mg | Calcium: 138mg | Iron: 1mg

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Southwest Cottage Cheese Egg Bites with Bacon … They’re What’s For Breakfast