Cooking On The Ranch

menu icon
search icon

Spicy Homemade Pimento Cheese Recipe Without Cream Cheese

By 28 Comments

Chipotle peppers kick up this recipe for homemade Pimento Cheese Spread. Using shredded sharp cheddar cheeses, this is a Pimento Cheese recipe without cream cheese. Serve this classic cheese spread with crackers, crostini or celery.

If you’re looking for more easy cheese-y appetizer spreads, don’t miss my recipe for Cream Cheese Chicken Dip. It’s amazingly easy and amazingly delish.

Smoky Pimento cheese spread in ramekin with Ritz crackers.

What To Expect From This Recipe

Looking for a great little cracker and spread idea to impress your party guests this weekend? This Spicy Pimento Cheese may just be the ticket.

There was a time many years ago that my experience with Pimento Cheese Spread was limited to a product from a jar at the supermarket. Upon a visit to a now shuttered Southern themed restaurant in Denver, my eyes were opened to “real” Pimento Cheese Spread.

I thoroughly researched recipes to make this treat in my own kitchen and settled on a recipe where grated cheese was used and to my pleasant surprise a recipe for Pimento Cheese without Cream Cheese. Pimento cheese spread, in it’s pure form is made with grated cheeses, pimento peppers and mayonnaise. Cream cheese is not a classic ingredient.

The recipe was so good, and so easy, there’s really no reason to purchase jarred brands again.

A friend of mine made a Pimento Cheese Spread recipe with Chipotle Chile Peppers. My spicy Southwestern soul knew this would be my favorite version.

With its hearty flavor that includes a subtle smoky heat, I think you’ll love the spicy twist on the original recipe.

Simply served with crackers, this is my go to recipe when I need a quick fix appetizer. It’s a great recipe for any type of football gathering, wine night pot-luck and I even like serving it as a warm-up appetizer for a Chili Dinner with friends. 

If you’d like to learn more about the history of Pimento Cheese spread, I like this article from Serious Eats. It appears it’s not really a Southern invention after all.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make spicy pimento cheese spread.

Ingredient Notes Of Interest

  • I like using both White and Yellow Sharp Cheddar Cheeses. it gives pimento cheese spread a more interesting texture of color.
  • Roasted Red Bell Pepper: Choose the largest roasted pepper from the olive bar at your local Supermarket.
  • Chipotle Pepper in Adobo: Chipotles, which are smoked jalapeno peppers will give this Pimento Cheese Spread smoky spicy notes of flavor.
  • Pimento Peppers: Purchase chopped jarred at the Supermarket.


Step by Step Instructions, It’s Easy

Grating cheese to make spicy pimento cheese spread.
Chopped peppers to make spicy pimento cheese spread.
  • Step 1: Use the large holes of your box grater to grate the two sharp cheddar cheese.
  • Step 2: Pimento peppers come in a jar and will already be chopped, but you’ll need to drain them well. Use a sharp knife to slit the Chipotle Peppers in Adobo down the side. Use the back of the knife to scrape out the seeds and veins. Then chop the peppers. Chop the roasted bell peppers in small pieces.
Adding all ingredients to a bowl to make spicy pimento cheese spread.
Mixing all ingredients together to make spicy pimento cheese spread.
  1. Step 3: Add all ingredients to a large bowl.
  2. Step 4: Use a spoon or spatula to stir and mix well. Place in a serving bowl and serve with crackers.

Questions You May Have

What Are Pimento Peppers?

Pimento peppers are small red peppers that carry a sweet tangy flavor. They’re commonly used to stuff the center of green olives. They’re not spicy and can easily be found jarred and chopped at your supermarket.

Is Pimento Cheese Spicy?

This recipe adds chopped Chipotle Peppers in Adobo which add a smoky rustic heat flavor. Chipotle Peppers can be very spicy, but I always scrape the seeds and veins from the peppers. That’s where the heat lies, and doing so, in my humble opinion makes this a medium hot flavor. This recipe calls for three Chipotle Peppers, reduce to two if you’d like, then add more if it acceptable to your tolerance.

Tips For Success

  • Use a fine mesh strainer to drain the jarred pimento peppers. Let them sit for about 5 minutes until all the liquid has seeped out. I even pat them dry with a paper towel. Any moisture will thin this thick pimento cheese spread.
  • Purchase quality cheddar cheeses and grate them yourself. Packages of pre-grated cheese contain additives that prevent cheese from clumping in the plastic packages. Which will alter texture and flavor.
  • Be sure to buy good quality cheddar cheeses. I prefer Tillamook.

How To Serve It

  • Serve it as an appetizer with a sturdy cracker. Provide a small spreader knife to avoid broker crackers in the dip.
  • Pimento Cheese Sandwiches: Just butter two slices of bread, spread some of the Pimento Cheese Spread on the unbuttered side. Put the two pieces of bread together and toast the buttered sides in a non-stick fry pan.
  • Serve it with crackers of your choice, crostini or even celery.

Recipe for Spicy Pimento Cheese

Homemade Pimento Cheese Spread is far superior in texture and flavor than any store purchased version. And making it yourself with quality ingredients avoids those preservative ingredients. It’s so quick to make, there’s no excuse to not make it in your own kitchen.

And don’t miss my appetizer category. You’ll find lots of recipes to get the party started, including the most popular on my site for Stuffed Celery with Cream Cheese and Olives.

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.

Spicy pimento cheese spread without cream cheese, served with ritz crackers.
Print Recipe
5 from 2 votes

Spicy Pimento Cheese Recipe without Cream Cheese

Chipotle peppers kick up this recipe for homemade Pimento Cheese Spread. A sassy version using shredded cheeses, this is a Pimento Cheese spread recipe without cream cheese.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 6
Calories: 289kcal
Author: Lea Ann Brown

Ingredients

  • 1 healthy Cup Shredded Sharp Extra White Cheddar Shredded
  • 1 healthy Cup Extra Sharp Yellow Cheddar Shredded
  • 1 large Roasted Red Bell Pepper Chopped, about ½ cup
  • 4 ounce Chopped Pimento Peppers Jarred. Drained well.
  • ½ cup Mayonnaise
  • 3 Chipotle peppers in adobo chopped, deveined and seeded to avoid too much heat
  • ½ teaspoon Dried chopped onion

Instructions

  • Use the large holes of the box grater to shred the cheddar cheeses. I like to measure 1 heaping cup full of each cheddar.
  • Chop the roasted red bell pepper into small pieces. You want them to blend well in the dip.
  • Well drain the pimento peppers.
  • Use a small knife to slice open the Chipotle peppers. Use the back of the knife to scrape out the seeds and veins. That's where the majority of the heat lies.
  • In a large bowl, add the peppers, shredded cheeses, mayonnaise and dried onion flakes. Stir well. Let the dip sit for at least an hour to meld flavors and let the onion flakes soften.
  • I like to serve this spicy Pimento spread with Ritz crackers. Their savory sweet flavor seems to be a good pairing for this spread.

Notes

Tips For Success
  • Use a fine mesh strainer to drain the jarred pimento peppers. Let them sit for about 5 minutes until all the liquid has seeped out. I even pat them dry with a paper towel. Any moisture will thin this thick spread.
  • Purchase quality cheddar cheeses and grate them yourself. Packages of pre-grated cheese contain additives that prevent cheese from clumping in the plastic packages. Which will alter texture and flavor.
  • Be sure to buy good quality cheddar cheeses. I prefer Tillamook.

Nutrition

Calories: 289kcal | Carbohydrates: 3g | Protein: 10g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 47mg | Sodium: 680mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1079IU | Vitamin C: 6mg | Calcium: 277mg | Iron: 1mg

Spicy Pimento Cheese without Cream Cheese … It’s What’s For An Appetizer

Crock Pot Pulled Pork Sandwiches

By 36 Comments

Full of tangy flavor with vinegar, Worcestershire sauce spicy brown mustard and some Western flare using New Mexico Chili Powder. Made easy by using my slow cooker, the meat is then shredded into sandwich bliss. Top with some Colorado Chow Chow relish and you’ve got an out of this world pulled pork sandwich.

Crock Pot Colorado Chow Chow Pulled Pork Sandwiches. A delicious way to feed a crowd.

Why am I like a hundred years old and have never had Chow Chow until this summer? Guess it wasn’t on my Central Kansas Farm mom’s radar when I was growing up.

Chow Chow is popular in the south, in Pennsylvania and in New Mexico. My good friend Cauleen, who grew up in Pennsylvania, looked at me like I was from outer space, when she learned I had never had it. 

I was thrilled to find Colorado-Style Southern Chow Chow on a weekend trip to the Western Slope. You bet I grabbed a couple of  jars and we think they’re absolutely delicious. We’ll be buying a few jars to get us through an otherwise Chow Chow -less Winter.

Colorado Spicy Chow Chow

We’ve piled some on top of hot dogs.  Oh-my delicious! Again, enter sweet, salty and tangy.

Colorado Chow Chow Pulled Pork Sandwiches. Easy in the crockpot.

And even better on this pulled pork sandwich recipe that I came up with.

Crock Pot Pulled Pork Chow Chow Sandwiches.

The only pre-prep is to cover the pork shoulder in a brown sugar, paprika and salt rub. Cover tightly and refrigerate overnight.

Pork Roast cooked in the slow cooker on banana leaves and onion. A great beginning to pulled pork sandwiiches.

I like to line my slow cooker with banana leaves before placing a big chunk of meat. Totally optional. It just seems to steam the meat better and adds flavor – plus I have them readily available at a nearby Asian market.

Next time you’re going to feed a crowd, consider this recipe. They’ll be pleased.

Recipe for Slow Cooker Pulled Pork Sandwiches

I hope you give this pulled pork recipe a try. It’s a easy make-ahead recipe to feed a crowd. Top the sandwiches with your favorite Cole Slaw recipe or purchased chow chow relish.

More Pork Roast Recipes

And if you’re looking for more pork recipes, don’t miss my Pork Category. You’ll find lots of great recipes, including the most popular on my site for Easy Grilled Ham Steak.

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.

Colorado Chow Chow Pulled Pork Sandwiches. Easy in the crockpot.
Print Recipe
5 from 2 votes

Slow Cooker Pulled Pork Sandwiches

Spicy, tangy, and with a bit of spicy heat, full of flavor. This Colorado Pulled Pork recipe makes great sandwiches
Prep Time20 minutes
Cook Time8 hours
Total Time8 hours 20 minutes
Course: Main Course Sandwiches
Cuisine: American
Servings: 12
Calories: 208kcal
Author: Lea Ann Brown

Ingredients

  • 3 tablespoons brown sugar
  • 2 tablespoons paprika
  • 2 teaspoons sea salt
  • 1 teaspoon freshly cracked black pepper
  • 5 lbs pork shoulder
  • ½ cup red wine vinegar
  • ½ cup seasoned rice wine vinegar
  • 3 tablespoons Worcestershire sauce
  • 2 teaspoons crushed red pepper flakes
  • 2 teaspoons sugar
  • 1 tablespoon spicy brown mustard
  • 1 tablespoon garlic powder
  • 1 tablespoon New Mexico Chile Powder or ancho chile powder
  • 2 yellow onions quartered

Instructions

  • Combine the brown sugar, paprika, salt and pepper, and rub the mixture over the roast. Wrap tightly in plastic, and refrigerate over night.
  • In a bowl, combine the vinegars, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic powder, and ancho chili powder. Mix well.
  • Unwrap the roast. I like to line my crock pot with banana leaves (totally optional) Place rough cut onions on the bottom of the crock pot or on top of banana leaves.
  • Place roast on top of onions, drizzle most of the vinegar mix over the top, reserving some to add to the shredded meat at the end.
  • Cover and cook on low for 7 to 8 hours, or high for 4 to 5 hours.
  • Remove the meat and onions to a cutting board. Remove skin and set aside. Using two forks, pull and shred the pork. Chop the onions, and mix into the shredded meat. Using a fork, remove some of the fat from under the skin, mince, and add to the shredded meat and onions as needed for moisture and flavor.
  • Serve on warm buns or crusty hard rolls, with the remaining vinegar mixture on the side. Top with chow chow or your favorite cole slaw recipe.

Nutrition

Calories: 208kcal | Carbohydrates: 8g | Protein: 23g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 77mg | Sodium: 551mg | Potassium: 516mg | Fiber: 1g | Sugar: 5g | Vitamin A: 878IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg

Colorado Chow Chow Spicy Pulled Pork Sandwiches … They’re What’s For Dinner.

Yellow Watermelon Summer Salad

By 16 Comments

Colorado is famous for it’s Rocky Ford Melons. Take advantage of melon season and try this simple yellow Watermelon Salad. An easy Summer Fruit Salad side dish that’s as refreshing and delicious as it is beautiful.

Yellow watermelon salad garnished with mint served on a blue platter

Rocky Ford Melons

This past Sunday, the melon truck was offering up some smaller seedless yellow-fleshed melons. The samples were sweet, crunchy and delicious so I decided to grab one. But the real superstar of Mumm Farms Melon Truck is always the famous Rocky Ford Cantaloupe. Let’s take a look at some Rocky Ford Melons.

Our delicious mouth-watering Rocky Ford watermelons and cantaloupes have been available in our Farmers’ Markets for a couple of weeks now.

Rocky Ford Cantaloupe is the King of melons here. I remember growing up in Kansas, neighbors would haul home a trunk load coming back from Colorado vacations and pass them out like prize winnings. 

They are grown around the little Southeastern Colorado town of Rocky Ford which lies along old Highway 50. It’s in an area called the Arkansas Valley of Colorado which refers to the Arkansas River which starts high in the Rocky Mountains near Leadville, runs through Pueblo, then through Southern Colorado, continuing on through Kansas. Its most famous claim to fame is the canyon it’s chiseled out called The Royal Gorge.

The small town of Rocky Ford hails itself as the “Sweet Melon Capital of the World”. That’s because hot days, cool nights and a relatively high elevation help farmers grow some of the sweetest cantaloupe on the planet  And believe me, every single bite is lush and cherished.

You can visit the web site of the Rocky Ford Grower’s Association for more information on our famous fruit.

Did you know that most of the Rocky Mountain Region and the United States receive their melon seeds for planting from here? Rocky Ford melons recently gained international notoriety with Barack Obama’s public endorsement.

Plain and simple, you just haven’t lived until you’re tasted the super sweet juicy Rocky Ford Cantaloupe. The orange meat of these melons is “perfecto”.

Yellow Watermelon

Less famous than Rocky Ford Cantaloupe are their beautiful sweet watermelons. I purchase both pink meat and their speciality melons, like this yellow fleshed.

I made a very simple Summer Yellow Watermelon Salad using chopped mint and Hawaiian Pink Sea Salt to balance the sweetness.

Yellow watermelon salad. Watermelon cubed and sprinkled with chopped mint and Hawaiian pink sea salt

Yellow Watermelon Salad Recipe

I hope you give this easy Summer Fruit Salad recipe a try. And I’m hoping you can find Yellow Watermelon at your markets. It makes for a fun presentation. But of course you can use regular watermelon for this recipe.

And if you have a favorite Summer Watermelon Salad Recipe, let me know. I’d love to give it a try.

Yellow watermelon salad garnished with mint served on a blue platter
Print Recipe
5 from 1 vote

Easy Yellow Watermelon Salad

Ready in 10 minutes, this easy watermelon salad is a perfect Summer side dish.
Prep Time10 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 49kcal
Author: Lea Ann Brown

Ingredients

  • 4 cups watermelon cubed, preferably a yellow variety
  • 1 lime, juiced
  • Fresh ground pepper to taste
  • 4 Tablespoons fresh mint torn
  • Pink Hawaiian Specialty Salt to taste, or Pink Himalayan

Instructions

  • Peel and cube the watermelon. In a bowl arrange the melon and sprinkle with ime juice salt and pepper. With a large spoon, gently stir the melon. Sprinkle with torn mint leaves and serve immediately.

Nutrition

Calories: 49kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 199mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1077IU | Vitamin C: 14mg | Calcium: 23mg | Iron: 1mg

Rocky Ford Melon,

It Screams Colorado Summer!

Galliano Chicken With Boursin Cheese

By 15 Comments

Galliano Chicken With Boursin Cheese is my “go-to” special dinner for entertaining. Galliano liqueur adds a complex sweetness and with Boursin cheese & Prosciutto tucked inside, a very elegant chicken recipe.

And speaking of scrumptious restaurant style chicken meals, take a look at Chicken Veloute Supreme. Served over buttery mashed potatoes, it’s a decadent dinner dish.

Chicken galliano with mushrooms, served with pasta.

What You Can Expect From This Recipe

Galliano Chicken with Boursin Cheese is a delightful dish that combines tender chicken with a rich, creamy Galliano sauce. A flavor combination that combines sweet, savory, salty and a richness that is hard to describe.

This recipe with it’s restaurant quality, fancy feel may seem hard. But in my post you’ll find comprehensive step by step instructions to make this an approachable meal for even the beginning home cook.

I found this recipe for Chicken Galliano in an obscure little article and while leisurely reading the latest issue of Saveur Magazine. I was in a camp chair overlooking Turquoise Lake at the time. I fear I may have skipped right over this gem if I had been rushing through the magazine at home.

I wished I could have made Chicken Galliano right then and there…impossible. But if I would have been at home, it would have been on our table that very night.

I can’t even describe how delicious this recipe is. It’s an easy enough fix that I’ll be serving it to the two of us over and over again, and one of the few chicken dishes elegant enough that I wouldn’t hesitate to serve at a dinner party.

Chicken with Boursin cheese is appealing on it’s own, but adding prosciutto and Galliano liqueur turns this into an elegant affair.

What Is Boursin Cheese?

Boursin cheese is a creamy, spreadable herb cheese that originated in France. It’s very popular due to it’s smooth and velvety texture and it rich and savory flavor profile. It’s even creamier than cream cheese. It can be purchased in a variety of flavors. It’s a versatile cheese and popular for appetizers, sandwiches, pasta and sauces.

Chicken and Boursin Cheese are a perfect pairing as the mildness of tender chicken compliments the herby flavor of Boursin cheese.

What Is Galliano:?

Galliano is a golden liqueur, flavored with over 30 spices including anise and vanilla. It is easily recognized being sold in it’s iconic tall slender bottle with tapered flat sides. Commonly used in cocktails like the Harvey Wallbanger, but also adds depth to savory dishes. Galliano Liqueur gives the sauce for these stuffed chicken breasts an incredible unique and complex layer of sweetness.

Let’s take a look.

Table of contents

Ingredients You’ll Need

Ingredients to make Galliano chicken with Boursin cheese.
  • Mushrooms: Use baby bella’s, cremini or white button mushrooms.
  • Chicken Cutlets: Purchase chicken cutlets, or make them yourself by slicing boneless, skinless chicken breasts in half, lengthwise.
  • Galliano Liqueur: Will be used to flavor the rich sauce.
  • Boursin Cheese: Garlic and Fine Herbs recommended, but use any flavor you’d like.
  • Prosciutto: Prosciutto will be used to stuff the chicken cutlets.

How To Make Chicken With Boursin Cheese, Step By Step

Step 1 to make chicken with Boursin Cheese.
Step 2: to make chicken with Boursin cheese.
  1. Step 1: Season chicken with salt and pepper. Working with one chicken cutlet at a time, spread one side with cheese. Dividing the Boursin cheese evenly among each cutlet.
  1. Step 2: Add a slice of Prosciutto on top of the Boursin cheese on each cutlet.

Tip: Prosciutto is an Italian Ham product that in sold in very thin slices that are somewhat stacked on top of each other. Use the tip of a sharp knife to gently peel individual slices from the stack, so they won’t tear.

Step 3: how to make chicken with Boursin Cheese.
Step 4 to make Galliano Chicken with Boursin Cheese
  1. Step 3: Roll each chicken cutlet into a tight cylinder, starting with the skinnier end. Using kitchen twine, tie chicken roll with twine on each end. Snip off excess twine.
  1. Step 4: Dredge each chicken cutlet in all-purpose flour, shaking off any excess flour.
Step 5 to make Galliano chicken with Boursin Cheese.
Step 6 to make Chicken with Boursin cheese.
  1. Step 5: Cook The Mushrooms: Heat three Tablespoons butter in a 12″ skillet over medium-high heat. Add mushrooms and cook until browned and soft, about 8 minutes. Transfer to a plate.
  • Step 6: Brown The Chicken: Heat 2 tablespoons butter and the oil in skillet over medium-high heat. Add chicken cutlets and cook, ¼ turning to brown on all sides. About 5 minutes per side. Transfer chicken rolls to a plate and cover to keep warm.
Step 7 to make Galliano Chicken with Boursin cheese.
Step 8 to make Galliano Chicken with Boursin Cheese.
  • Step 7: Add broth and Galliano to skillet. Bring to a boil, stirring, until sauce has reduced by a third, 4-5 minutes. Return mushrooms and chicken to skillet; cook, turning to coat in the Galliano sauce, until warmed through, about 5 minutes.
  • Step 8: Finish The Galliano Sauce: Transfer chicken to a platter. Remove skillet from heat; swirl in remaining butter to make a smooth sauce.

How To Serve Chicken Galliano With Boursin Cheese

Chicken galliano with mushrooms served with pasta.
  1. Step 9: Make this a Boursin chicken pasta dish by placing cooked Bucatini Pasta on each plate. Top with the Boursin chicken and spoon a healthy ladle of the Galliano sauce over the chicken. Garnish with fine chopped parsley if you’d like.

FAQ’s

Can I Substitute Galliano with Another Liqueur?

Yes, you can use other herbal liqueurs like Sambuca or Pernod, but the flavor profile will differ. I’d recommend Pernod simply because we used it so much in Culinary School. I learned to love it’s flavor.

Is There A Non-alcoholic Substitution to Galliano?

You can use a combination of alcohol free vanilla extract and a splash of anise-flavored syrup to mimic the flavor. Regular vanilla extract does contain a significantly lower alcohol percentage than Galliano liqueur. And it’s important to note that the alcohol typically evaporated during cooking.

Can I Prepare This Dish Ahead Of Time?

Yes, you can prepare the spread the cheese and prosciutto on the chicken cutlets, roll and tie them and refrigerate, covered up to 24 hours. Then proceed with the flour dusting and cooking process. This will save you about 30 minutes time for meal preparation.

Tips For Success:

  • Don’t rush the process of tying the chicken cutlets with twine. It’s important that the cutlets don’t come apart during the cooking process. It’s easy to do, just slide the twine under the chicken, bring it up and tie it in a tight cinched knot. Trim each piece close to the knot.
  • If making your own Chicken Cutlets, be sure to slice each chicken breast evenly lengthwise. If you end up with a thick end, use a meat mallet to even things out.
  • Purchase individual pre-cut chicken cutlets from a reputable butcher. Chicken cutlets sold in packages can be very irregular in sizes.

Beverage Pairings:

  • Wines: Chardonnay or a crisp Sauvignon Blanc are great partners for Chicken and Boursin Cheese.
  • Non-Alcoholic: Sparkling water with lemon or herbal iced tea.

Storage and Reheating

Store any leftover chicken in an airtight container in the refrigerator for up to 5 days. Pour the Galliano sauce over the chicken before storing. Reheat individual cutlets in the microwave for 2 minutes, 50% power. Or gently reheat in the oven at 250 degrees for about 15 minutes. Being careful not to dry out the chicken.

Freeze any leftover chicken cutlets by wrapping individually in plastic wrap and then in foil. They will keep for up to three months. Thaw in the refrigerator overnight before reheating.

Recipe for Galliano Chicken With Boursin Cheese

This recipe for Boursin chicken is a delightful, easy-to-make dish that combines tender chicken with a rich, creamy sauce. Perfect for date-night dinners or special occasions, this recipe is sure to impress.

More Italian Chicken Dinner Recipes

And don’t miss my category for Chicken Recipes, you’ll find lots of great ideas, including the most popular on my site for Chorizo Cheese Stuffed Chicken Breast.

Chicken galliano with mushrooms served with bucatini pasta.
Print Recipe
5 from 1 vote

Galliano Chicken With Boursin Cheese

Pan seared stovetop with Boursin Cheese and Prosciutto tucked inside, this is a very special recipe. Boursin Chicken is a great choice for entertaining.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Main Course Chicken
Cuisine: Italian
Servings: 6
Calories: 819kcal
Author: Lea Ann Brown

Ingredients

  • 6 Chicken breast cutlets about ⅛" thick
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Freshly ground black pepper
  • 5.3 Ounces Boursin Cheese room temperature
  • 6 slices Prosciutto
  • 6 Tablespoons unsalted butter chilled
  • 10 ounces Cremini mushrooms or white button, or baby bellas. Sliced
  • 1 ½ Cups Flour for dredging
  • 2 Tablespoons Olive Oil
  • 1 ½ Cups chicken broth
  • ¼ Cup Galliano liqueur
  • 1 Tablespoon Fresh Parsley fine chopped
  • 1 pound Bucatini Pasta or cooked white rice for serving.

Instructions

  • Season chicken with salt and pepper. Working with one chicken cutlet at a time spread one side of each cutlet with Boursin cheese, making sure to divide the cheese evenly for each cutlet.
  • Top each chicken cutlet with one slice prosciutto.
  • Roll the chicken cutlets into a tight cylinder and secure with kitchen twine as you work. Cut about a 5 inch pieces of twine and slide them under each end of the cutlet, about a half inch in. Tie it pretty tightly and snip off excess twine.
  • Put flour on a plate; dredge each chicken roll in flour. Shaking off any excess flour.
  • Heat 3 Tablespoons butter in a 12" skillet over medium-high heat. Add mushrooms and cook until browned and softened, stirring often. Transfer them to a plate.
  • Heat 2 tablespoons butter and the oil in the same skillet over medium-high heat. Add chicken and cook, ¼ turning to brown on all sides. About 5 minutes per side. Transfer chicken rolls to a plate and cover to keep warm.
  • Make the Galliano Sauce: Add broth and Galliano to skillet. Bring to a boil, stirring, until sauce has reduced by a third, 4-5 minutes.
  • Return cooked mushrooms and the chicken cutlets to skillet. Lower heat to a simmer and cook, turning the chicken to coat it in the Galliano sauce. Cook until the chicken is warmed through, about 5 minutes.
  • Transfer chicken to a platter. Remove skillet from heat; swirl in remaining butter to make a smooth sauce.
  • To Serve: Place cooked pasta on each plate. Add one of the chicken cutlets over the pasta and add a generous ladle of the Galliano Sauce over the chicken.
  • Garnish with fine chopped parsley if you'd like.

Notes

Tips For Success: 
  • Don’t rush the process of tying the chicken cutlets with twine. It’s important that the cutlets don’t come apart during the cooking process. It’s easy to do, just slide the twine under the chicken, bring it up and tie it in a tight cinched knot. Trim each piece close to the knot.
  • If making your own Chicken Cutlets, be sure to slice each chicken breast evenly lengthwise. If you end up with a thick end, use a meat mallet to even things out.
  • Purchase individual pre-cut chicken cutlets from a reputable butcher. Chicken cutlets sold in packages can be very irregular in sizes.

Nutrition

Calories: 819kcal | Carbohydrates: 63g | Protein: 51g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 176mg | Sodium: 661mg | Potassium: 1043mg | Fiber: 3g | Sugar: 7g | Vitamin A: 767IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 2mg

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.

Galliano Chicken With Boursin Cheese …It’s What’s For Dinner

Tacos al Pastor Made with Grilled Pork Steaks

By 40 Comments

Tacos al Pastor are a Northern Mexico tradition that combines a beautiful rich rustic red chile sauce with sweet pineapple and tender chunks of grilled marinated pork steaks. Served on warm tortilla shells, what’s not to love?

And don’t miss this Pulled Pork Taco Recipe. Seasoned to resemble pork carnitas, your family will flip over this one. It’s one of our favorite taco recipes.

Pork tacos al pastor with pineapple lime wedges on corn tortillas

It seems like Tacos al Pastor are everywhere lately…my favorite little taco joint here in Denver has them on the menu… Rick Bayless sent over a recipe via his newsletter.

Food and Wine Magazine talked about them in their taco truck article.

Gourmet Magazine referenced a Denver Mexican restaurant with Tacos al Pastor as a “must order”. So it seemed like this was a “must make” for me.

So what makes this Tacos al Pastor recipe so special? The rich and robust red sauce and grilled pork steaks.

Table of contents

Grilled pork steaks on a white platter for tacos al pastor

I mean really, who can resist grilled pork shoulder steaks slathered in a Mexican Red Sauce served on steamy corn tortillas topped with sweet grilled pineapple and caramelized onions.

The al pastor sauce (marinade) is simply out of this world using Guajillo chiles, warming Mexican spices and citrus.

What is Al Pastor?

Al pastor is a dish developed in Northern Mexico where a pig is slow roasted in an outdoor spit for two days. It literally means “shepherd style” in Spanish. It’s a very popular taco dish consisting of marinated pork roast, sliced thin, and preferably grilled.

Let’s get started.

For my red sauce al pastor marinade, I used some mild and earthy flavored dried red peppers as my base. Guajillo peppers are a popular choice and readily available on the Mexican aisle in your grocery store.

The Guajillo pepper is a dried Mirasol Chile Pepper which is a chile pepper commonly grown in Southern Colorado.

I also like to use a combo of Guajillo and Pasilla chile peppers. The Pasilla are spicier and darker in color. This will make the sauce even a deeper earthier red.

Step by Step Instructions

Please see recipe card and video for complete

making red sauce for tacos al pastor in a food processor
  1. Step 1: You’ll combine the ingredients for the al pastor sauce and use your food processor, or blender to puree softened dried chile peppers and spices into this luscious red chile paste.
Hand cut pork steaks from a pork shoulder roast in a pyrex baking dish.
  1. Step 2: With a very large sharp knife, slice the pork shoulder into steaks, about ¾ inch wide and place in a platter so you can marinate them. A large zip lock plastic bag would also work very well here.

Tip: If the pork is slightly frozen, it will be easier to cut. And if the pork roast is too large, slice in half vertically and cut the steaks from the two pieces.

Pork steaks covered with Red Chile Sauce to make Tacos Al Pastor
  1. Step 3: Slather those pork steaks with the red chile paste. Use either a spatula or a basting brush to get the marinade evenly distributed.
Pork steaks on a cutting board ready to slice for tacos al pastor
  1. Step 4: Grilled al pastor: Once the pork steaks are grilled, let them rest for a few minutes under foil. Stack three of the steaks on a cutting board, with the grain of the meat all running the same direction.
Pork steaks on a cutting board. How to cut pork steaks for tacos al pastor
  1. Step 5: With a very sharp knife, slice the steaks very thin, across the grain.

To Build Those Tacos Al Pastor

  1. Step 6: Warm the corn tortillas. Place slices of pork on the tortillas and sprinkle on pieces of the grilled pineapple and onions. Add some chopped cilantro and serve with lime wedges. Some chopped avocado would work well here.
Are Tacos al Pastor Spicy?

Due to the deep red color of the al pastor sauce, one might think them to be spicy in nature. In fact, the marinade does carry a little heat, but the pork, once cooked is smoky, tangy and with a bit of sweetness from the citrus. If you want them spicier, sprinkle on some New Mexico Red Chile Powder or garnish the tacos with with rings of Jalapeno pepper or Pickled Jalapeno Pepper.

Tips For Success:

  • Seek out a boneless pork shoulder roast. If bone-in is the only cut you can find, ask your butcher to slice the roast into pork steaks. Over the past few years, packaged pork steaks have been available in the meat department.
  • Dried guajillo peppers are readily found on the Mexican aisle of your grocery store. You’ll find them in clear plastic packages along side Mexican spice packets.

How To Serve Them

  • Serve on warmed flour or corn tortillas to make al pastor tacos.
  • Cubed fresh pineapple, or grilled pineapple slices then cubed after grilling.
  • Chopped Cilantro
  • Lime wedges. A squeeze of lime will brighten flavors.
  • Chopped raw onion, sweet or red.
  • Side Dishes: A simple Southwestern Salad works well here as well as Refried Beans or Mexican Toasted Green Rice.

Recipe for Grilled Tacos Al Pastor

I hope you give these pork Tacos al Pastor a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe. There’s a reason tacos al pastor are so very popular, they’re irresistibly delicious.

And if you’re looking for recipes using pork steaks, this is a winner. And check out my recipe for Grilled Ham Steaks. With a sweet and tangy glaze, it’s a super easy dinner recipe.

Explore More Southwestern Taco Recipes

And take a look at the most popular Mexican pork recipe on my site for Hatch Green Chile. Check out my Mexican/Southwestern category for a ton of delicious ideas.

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.

Print Recipe
5 from 2 votes

Tacos Al Pastor Made With Grilled Pork Steaks

Tacos al Pastor, a beautiful combination of rustic heat chile, sweet pineapple and savory grilled pork steak. A taco that will win your heart for life.
Prep Time30 minutes
Cook Time20 minutes
Marinate8 hours
Total Time8 hours 50 minutes
Course: Main Course Pork, Mexican
Cuisine: Mexican
Servings: 8
Calories: 414kcal
Author: Lea Ann Brown

Ingredients

  • 6 dried chile peppers I used 3 Guajillo and 3 Pasilla. Pasilla are hot
  • 2 chipotle chiles in adobo sauce seeds and veins removed
  • ½ cup fresh orange juice
  • 1 tablespoon fresh lime juice
  • ¼ cup cider vinegar
  • 1 teaspoon anise seeds
  • ½ teaspoon dried oregano Preferrably Mexican Oregano
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground clove
  • ⅛ cup brown sugar
  • ¼ teaspoon garlic powder
  • 2 tablespoons olive oil
  • 3 pounds boneless pork shoulder (Boston butt), sliced ¾" thick
  • 6 rings Fresh pineapple cut into chunks
  • 2 sweet onions sliced
  • 16 Corn tortillas
  • cilantro and avocado chopped for serving

Instructions

  • For the pastor sauce (marinade)
  • Stem and seed the dried chiles and place them in a microwave-safe bowl. Cover with water and microwave at high power until softened, about 3 minutes.
  • Let cool slightly, then drain and transfer to a food processor. Add the chipotle chilis, orange juice, lime juice, vinegar, anise seeds, oregano, cumin, ground cloves, sugar and garlic powder. Blend until smooth.
  • Transfer the marinade to a saucepan. Add the 2 tablespoons of oil and cook over moderate heat, stirring constantly, until very thick, about 5 minutes; let cool.
  • To Make Tacos Al Pastor
  • Cut the pork roast into ¾ inch slices. Arrange slices into an oven proof baking dish. A 9/13 Pyrex pan works good here.
  • Slather those pork steaks with the red chile paste. Use either a spatula or a basting brush to get the marinade evenly distributed.
  • Cover and chill 3 – 12 hours.
  • Preheat grill to 500 degrees, then lower to 350. Remove pork from marinade and grill pork steaks about 12 minutes per side. Grill pineapple and onion rings until caramelized, turning to cook on each side.
  • Transfer pork onions and pineapple to a cutting board and let rest 10 minutes, tented.
  • Stack three of the steaks on a cutting board, with the grain of the meat all running the same direction.
  • With a very sharp knife, slice the steaks very thin, across the grain. Tip from cooking school: A sharp serrated knife works well for slicing meat very thin. Chop the onions and pineapple.
  • Warm the corn tortillas. Place slices of pork on the tortillas and sprinkle on pieces of the grilled pineapple and onions. Add some chopped cilantro and serve with lime wedges. Some chopped avocado would work well here.

Video

Notes

Tips for Success:
  • Seek out a boneless pork shoulder roast. If bone-in is the only cut you can find, ask your butcher to slice the roast into pork steaks. Over the past few years, packaged pork steaks have been available in the meat department.
  • Dried guajillo peppers are readily found on the Mexican aisle of your grocery store. You’ll find them in clear plastic packages along side Mexican spice packets.

Nutrition

Calories: 414kcal | Carbohydrates: 36g | Protein: 42g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 102mg | Sodium: 172mg | Potassium: 879mg | Fiber: 4g | Sugar: 10g | Vitamin A: 225IU | Vitamin C: 13.4mg | Calcium: 79mg | Iron: 2.7mg

Tacos al Pastor …It’s What’s For Dinner.