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Traditional 2-Egg Western Omelette Recipe

By 1 Comment

The basis of the Western Omelet is simple: eggs, cheese, diced ham, onions and green pepper. It’s a basic omelet that truly tastes like the West.

2-egg Western Omelette on a green plate.

Omelettes are so easy to make and can be one of the quickest breakfast, light lunches or, served with a salad, a quick and light dinner.

And there are only a couple of tried and true rules to making omelettes.

  • Don’t over-cook the eggs. Eggs are delicate and beautifully delicate in flavor. If the bottom of the omelette browns too much, the flavor can have an off-putting scorched note.
  • Cook any ingredients before adding to any omelette and fine chop vegetables. Those small pieces will make a more manageable stuffed omelette.
  • We made hundreds of omelettes in Culinary School, following the rules of quick and fast. Once any fillings are chopped and cooked, an omelette should take about two minutes to make, from start to finish.

For this Western Omelette Recipe, we’re the using classic filling of onions, green bell pepper, cheese and diced ham. And we’re making a folded omelette rather than the rolled French version.

Note: This is a great breakfast recipe to use left-over holiday ham.

Western Omelette Ingredients

Ingredients to make a Western Omelette.
  • Cheese: Shredded Medium Cheddar Cheese is traditional in a Western Omelette. I’ve seen some restaurants use Pepper Jack or Monterey Jack cheese. I prefer the standard cheddar option.
  • Eggs: Four large eggs. I stick to my guns and make omelettes like we learned in Culinary School. Two eggs per omelette.
  • Ham: Use either a purchased fully cooked ham steak, or leftovers from your Holiday Ham.
  • Bell Pepper: Chopped green bell pepper is what is customarily used in a Western Omelette.
  • Onion: Yellow or sweet.
  • Two tablespoons salted or unsalted butter. You’ll use 1 tablespoon to make each omelette.

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.

Step by Step Instructions, It’s Easy!

Cooking vegetables and ham to make a Western Omelette.
Cooked vegetables and Ham to make western omelette.
  • Step 1: Cook vegetables: Spray a non-stick 8″ omelette pan with a little PAM. Heat the skillet over medium heat and when hot, add the chopped onions and bell peppers. Cook, stirring frequently until tender. About 5 minutes. Add chopped ham and cook until heated through.
  • Step 2: Remove this to a plate and keep warm.

Whisking eggs to make a Western Omelette.
  • Step 3: Break two eggs into a bowl. Using a whisk, beat them until bubbles start to form.

Pro Tip: Don’t over mix the eggs. Mix just enough to combine eggs until a few bubbles appear. If you over-mix it will cause the protein to break down resulting in rubbery texture.

What’s The Difference Between A Western Omelette And A Denver Omelette?

In my opinion, there isn’t really a difference. A Western Omelette and a Denver Omelette are basically the same. And I think it depends on the restaurant and what they want to call it, and where you live. Fun Fact: The Denver Omelette is said to have originated from Chinese immigrants working on railroads in the Western part of the United States in the early 1800’s. It was similar to a dish from their home called Egg Foo Young.

Can I Make This Omelette With Three Eggs?

A two egg omelette is easier to make, easier to handle, easier to fold and easier for the filling to set up while cooking. I recommend sticking to two eggs.

Is This A Western Omelet or Omelette?

American publications and food writers prefer the Western spelling of Omelet. Omelette is the traditional French spelling. However spelled, both are referring to the same egg dish. I prefer “omelette” due to my training in Culinary School.

Tips For Success

  • Use a non-stick 8″ – 9″ omelette pan. An inexpensive non-stick skillet is perfect to make any omelette including this Western omelette. Due to the materials used to make non-stick pans, they simply don’t get as hot as your expensive heavy fry-pans used to successfully quick sear meat. That means your omelette is less likely to brown too quickly and over-cook on the bottom.
  • This is a great opportunity to practice your knife skills. Chop the vegetables and the ham in small uniform pieces. This not only will make sure the flavors blend well, but is also beneficial when moving the cooked omelette from the pan to a plate. Chunks too big may cause the omelette to fall apart.
  • Don’t over-cook the eggs, and let them brown on the bottom. You’ll lose that delicate texture and flavor.
  • Want to make this more of a Southwest Western Omelet? Once plated, just use a splash of your favorite hot sauce to spice things up.
  • Remember, when making any omelette, less is more. Too much filling will only ruin and break the omelette. Plus you want a nice balance of flavor and texture between the filling and egg.
Western Omelette on a teal plate.

Western Omelette Recipe

This blend of eggs, ham, peppers, onions, and cheese creates a combination of flavors and textures that can satisfy even the heartiest of appetites. The American breakfast table wouldn’t be complete without a Western Omelette. It’s a beloved classic and a timeless choice for a morning meal.

And if you’re looking for more breakfast recipes, don’t miss my Breakfast Category. You’ll find lots of eye-opening recipes including the most popular on my site for Pan Fried Biscuits. If you’ve never tried these, you simply must.

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.

Western omelette recipe.
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5 from 1 vote

2-Egg Western Omelette Recipe

The essence of the Western Omelet is simple: eggs, cheese, diced ham, onions and green pepper. It’s a basic omelet that truly tastes like the West.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Breakfast Recipes
Cuisine: American
Diet: Gluten Free
Servings: 2 omelettes
Calories: 328kcal
Author: Lea Ann Brown

Ingredients

  • 3 Tablespoons Butter salted or unsalted, divided, 1 tablespoon per omelette. 1 tablespoon to cook vegetables.
  • ½ cup Green Bell Pepper Diced, divided between two omelettes
  • ½ cup Sweet Onion or Yellow onion, diced and divided between two omelettes
  • ½ cup Cooked Ham chopped and divided between two omelettes
  • ½ cup Medium cheddar cheese shredded, divided between two omelettes
  • ⅛ teaspoon kosher salt per omelette
  • ⅛ teaspoon fresh ground black pepper per omelette

Instructions

  • Melt one tablespoon butter in a 8" or 9" non-stick omelette pan over medium high heat. Add the chopped bell pepper, chopped onion and diced ham. Cook until onion and pepper are starting to soften and ham is starting to brown. This will take about 5 minutes. Lower heat if needed.
  • Transfer vegetable mixture to a plate and wipe out pan.
  • In a medium bowl, whisk two eggs until bubbles start to form. Add a little bit of pepper per omelette. I don't believe much salt is needed. Ham and cheese are both salty. Melt one tablespoon butter in the omelette pan, swirling the butter to coat the bottom of the pan.
  • Reduce heat to medium low. Pour in the two beaten eggs. Let the eggs sit for about a minute. Swirl and tilt the pan so the uncooked eggs in the middle are pouring to the sides to set up. Use a rubber spatula to gently shape the omelette as the uncooked eggs spill to the edges.
  • Top one side of the omelette with half the vegetable and ham mixture. Add ½ of the grated cheddar cheese. Let this sit for a few seconds and then gently fold the omelette in half. Repeat these steps to make the 2nd omelette.
  • Even if the inside of the omelette seems slightly runny, once the omelette is folded, it should set up the remaining jiggly part.

Notes

  • Use a non-stick 8″ – 9″ omelette pan. An inexpensive non-stick pan is perfect to make any omelette including this Western omelette. Due to the materials used to make non-stick pans, they simply don’t get as hot as your expensive heavy fry-pans that you use to successfully quick sear meat. That means your omelette is less likely to brown too quickly and overcook on the bottom.
  • This is a great opportunity to practice your knife skills. Chop the vegetables and the ham in small uniform pieces. This not only will make sure the flavors blend well, but also will be beneficial when moving the cooked omelette from the pan to a plate. Chunks too big may cause the omelette to fall apart.
  • Don’t over-cook the eggs, and let them brown on the bottom. You’ll lose that delicate texture and flavor.
  • Want to make this more of a Southwest Western Omelet? Once plated, just use a splash of your favorite hot sauce to spice things up.
  • Remember, when making any omelette, less is more. Too much filling will only ruin and break the omelette. Plus you want a nice balance of flavor and texture with the filling and egg.

Nutrition

Serving: 2omelettes | Calories: 328kcal | Carbohydrates: 5g | Protein: 13g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 796mg | Potassium: 219mg | Fiber: 1g | Sugar: 3g | Vitamin A: 946IU | Vitamin C: 38mg | Calcium: 218mg | Iron: 1mg

Western Omelette … It’s What’s For Breakfast

Caramelized Onion Tart with Gruyere Cheese And Bacon

By 22 Comments

This Caramelized Onion Tart with Gruyere Cheese is a Heavenly combination of sweet and savory. With balsamic vinegar, bacon, cream and thyme … who can resist. This Savory French tart is perfect for an appetizer or a cozy light dinner served with a tossed salad.

Onion tart with caramelized onions and Guyere cheese.

It’s late July in Colorado and that means I’m more excited to cook than any other time of year. Our famous Palisade Peaches are starting to come in, fresh sweet corn and Rocky Ford Melons are here, and its nearing Pueblo Chile Season.

When our Colorado grown onions hit our markets, I can’t think of a better way to use them than in this caramelized onion tart.

There’s so much to love. Caramelized onions become even tastier with the addition bacon, balsamic vinegar and cream. It’s almost like having a bowl of French Onion Soup in a flaky crust.

This caramelized onion tart can be made ahead, or served warm. It’s a lovely addition to a wine tasting party, an appetizer for a special dinner, or as a main course.

This onion tart recipe comes from the Pastry Kitchen at Cook Street Culinary School, where we made it several times during my time spent there.

Ingredients You’ll Need

Ingredients to make a caramelized onion tart.
  • One pie crust to make an 8-inch tart shell.
  • Sweet Onions or yellow onions.
  • Bacon
  • Cream
  • Gruyere Cheese
  • Balsamic Vinegar
  • Dried Thyme
  • Sugar
  • Salt and Pepper

Ingredient Substitutes

  • Cheese: Good substitutes for Gruyere are, Emmental, American Swiss Cheese, Comte, Fontina and Jarlsberg. Jarlsberg would be my first choice. Many caramelized onion tarts are made with goat cheese. Many don’t like the tart flavor of the goat cheese with sweet onions.
  • Thyme: You most certainly can substitute fresh thyme for dried. And fresh thyme makes a nice garnish for the tart.
  • Vinegar: Please no substitutes here. Balsamic is a unique, rich flavored vinegar that is important to the over all flavor of this Caramelized Onion Tart.

Pro Tip: When substituting dried herbs for fresh, a good rule of thumb is 1 Tablespoon of fresh herbs = 1 teaspoon dried herbs. Some herbs season better when used in dried form. Oregano is a good example.

Step by Step Instructions

Cooking Bacon Bits for a caramelized onion tart.
Sliced onions to make caramelized onion tart.
  • Step 1: Cook The Bacon: Cut the bacon into ½ lardons and cook in a large fry pan, stirring often until soft crispy. Remove bacon to a plate and discard all but about two tablespoon of the grease.
  • Step 2: Prepare the Onions: In the meantime, cut the ends of each onion, remove skin and slice into ¼ inch rounds.
Caramelizing onions in a large fry pan to make a caramelized onion tart.
Adding cream and spices to onions.
  • Step 3: Caramelize the Onions: Reduce heat medium low. Add the onions, sugar and salt and cook, stirring often until they cook down by two thirds, about 30 minutes. Add a generous 1 tablespoon pat of butter if you feel the bacon didn’t yield enough grease. Add the balsamic vinegar, reduce heat to low, and continue to cook until the onions are an even golden brown and softened, 15 more minutes.
  • Step 4: Add the Cream: Remove from heat, stir in the thyme, black pepper and cooked bacon. Allow the ingredients to cool slightly. Stir the cream into the caramelized onions until thoroughly combined. 
Caramelized Onion Tart ready to bake.
Caramelized onion tart topped with gruyere cheese ready to bake.
  • Step 5: Fill The Pie Shell: Place the filling in the 8″ blind baked tart shell and spread it evenly with the back of a spoon.
  • Step 6: Add the Gruyere Cheese. Sprinkle grated Gruyere Cheese on top.
caramelized onion tart with bacon, thyme and gruyere cheese.
  • Step 7: Bake the tart: Bake in a 350 degree oven until the filling is set, about 15 minutes. 

FAQ’s

Can You Use A 9″ Tart Pan?

An 8″ tart pan is recommended for this recipe. You can use a 9″ pan, but please know that the filling will be thinner. Four – Five inch individual tartlet pans are a fun way to serve this Caramelized Onion Tart.

Can You Use A Store Purchased Pie Crust For This Recipe?

You can, but the end result will be far superior if you use a homemade tart shell.

Can This Be Made Ahead of Time?

Yes, and that’s a very smart way to make this. Blind bake the crust up to two days in advance. When ready to prepare, assemble the tart and let it sit in the refrigerator until ready to bake. This tart can also be baked a couple hours ahead of when you’re planning on serving it. Cover with plastic wrap, or place it on a cake stand until serving time. No need to refrigerate if serving within a couple of hours, and it works well at room temperature.

Tips For Success

  • Don’t rush the onions. It will take at least 45 minutes for them to be golden and caramelized. And don’t cook them on a higher heat. The lowest setting on the burner will create the best results.
  • Slice the onions evenly so they’ll all cook the same.
  • You MUST use a pie shell that has been cooked, this is called a Blind Baked Pie Shell. When making pies or tarts that call for a filling that’s already been cooked, you’ll need to blind bake the shell first. Which simply means to pre-cook the dough before adding the filling. That’s because the hour or so cooking time that it takes to bake a pie crust would over-cook the fillings, such as in this Caramelized Onion Tart Filling. This filling is already cooked, and simply needs to “set up” with a short baking time.
  • Use A Homemade Pie Crust: I hope you’ll consider taking the time to make a homemade pie shell for this tart recipe. One of the great take-aways from Culinary School was how to make an All Butter Pie Crust. It’s really very easy and a skill I feel every home cook should learn. As French technique you’ll also see it referred to as pate brisee.
  • Please reference my article on making a homemade pie crust for the recipe and instructions on blind baking.
  • Place tart on a baking sheet to bake. Tart pans have a removable bottom. Using a sheet pan makes it easier to get it in and take it out of the oven, without disturbing that removable disk.

Leftovers and Storage

  • Store cooled leftovers in a sealed container in the refrigerator for 4 – 5 days. A zip-lock bag works well here.
  • You can also freeze any left over slices in a freezer safe container for up to 3 months.
  • Let the tart come to room temperature to eat, or gently re-heat in the microwave or a 300 degree oven. Reheating a slice in an air-fryer keeps the crust nice and crispy.

Recipe For Caramelized Onion Tart

Caramelized onion tart with gruyere cheese, bacon and thyme

This caramelized onion tart recipe is delightful with flavors and textures. It’s a great appetizer to serve at a wine tasting party, or even as a starter for a special meal.

The rich, sweet aroma of slowly caramelized onions, paired with the buttery, flaky crust, creates a balance that is both comforting and sophisticated.

Whether served as an impressive appetizer at a dinner party or enjoyed as a savory treat for a cozy night in, this tart is sure to leave a lasting impression.

This caramelized onion tart is a versatile and timeless addition to any home cook’s collection. So, roll up your sleeves, embrace the art of caramelization. Cheers to creating unforgettable moments around the table with this exceptional caramelized onion tart!

We made a lot of tarts in Culinary School. Fun and rewarding, take a look at these.

And if you’re looking for more impressive appetizer ideas, don’t miss my Appetizer Category, you’ll find lots of fun recipes, including this very popular Smoked Salmon Platter.

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.

Onion tart with caramelized onions and Guyere cheese.
Print Recipe
4.80 from 20 votes

Caramelized Onion Tart with Gruyere

Caramelized Onion Tart with Bacon and Gruyere Cheese and. Simply seasoned with fresh thyme and balsamic vinegar, This creamy cheese tart is a winner.
Prep Time15 minutes
Cook Time1 hour 15 minutes
To Make The Pie Crust1 hour
Total Time2 hours 30 minutes
Course: Appetizer Recipes
Cuisine: French
Servings: 8
Calories: 266kcal
Author: Lea Ann Brown

Ingredients

  • 1 Pie Crust preferably homemade – blind baked
  • 6 ounces bacon chopped and cooked (about 4-5 slices)
  • 4 large onions cut into ¼ inch slices
  • 1 tablespoon sugar
  • ½ teaspoon Kosher salt
  • 1 ½ Tablespoon balsamic vinegar
  • 2 tablespoons fresh thyme chopped, or two teaspoons of dried thyme
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup heavy cream
  • 1 cup gruyere grated

Instructions

  • Prepare Blind Baked Pie Crust. You'll find complete instructions in my Pie Crust Article.
  • Cut the bacon into ½ lardons and cook in a large fry pan, stirring often until soft crispy. Remove bacon to a plate and discard all but about 2 tablespoons of the grease.
  • In the meantime, cut the ends of each onion, remove skin and slice into ¼ inch rounds. Reduce heat medium low. Add the onions, sugar and salt and cook, stirring often until they cook down by two thirds, about 30 minutes. Add a generous 1 tablespoon pat of butter if you feel the bacon didn't yield enough grease. (I always do anyway)
  • Add the balsamic vinegar, reduce heat to low, and continue to cook until the onions are an even golden brown and softened, 15 minutes.
  • Stir often and scrape up any brown bits clinging to the bottom of the pan. while the onions cook, watch them closely, you don't want them to burn, just to become golden and caramelized.
  • Remove from heat, stir in the thyme, black pepper and cooked bacon. Allow the ingredients to cool slightly. Stir the cream into the caramelized onions until thoroughly combined. 
  • Preheat oven to 350 degrees.
  • Place the filling in the 8" blind baked tart shell and spread it evenly with the back of a spoon. Sprinkle grated gruyere on top. Bake in oven until the filling is set, about 15 minutes. 
  • Serve warm or at room temperature. Garnish with a sprig of thyme.

Video

Notes

Tips For Success
    • Don’t rush the onions. It will take at least 45 minutes for them to be golden and caramelized. And don’t cook them on a higher heat. The lowest setting on the burner will create the best results. And slice them evenly for even cooking.
    • You MUST use a pie shell that has been cooked, this is called a Blind Baked Pie Shell. When making pies or tarts that call for a filling that’s already been cooked, you’ll need to blind bake the shell first. Which simply means to pre-cook the dough before adding the filling. That’s because the hour or so cooking time that it takes to bake a pie crust would over-cook the fillings, such as in this Caramelized Onion Tart Filling. It’s already cooked, and simply needs to “set up” with a short baking time.
    • Use A Homemade Pie Crust: I hope you’ll consider taking the time to make a homemade pie shell for this tart recipe. One of the great take-aways from Culinary School was how to make an All Butter Pie Crust. It’s really very easy and a skill I feel every home cook should learn. As French technique you’ll also see it referred to as pate brisee.
    • Please reference my article on making a homemade pie crust for the recipe and instructions on blind baking.
    • Place tart on a baking sheet to bake. Tart pans have a removable bottom. Using a sheet pan makes it easier to get it in and take it out of the oven, without disturbing the removable disk
Note: An 8″ tart pan is recommended for this recipe. You can use a 9″ pan, but please know that the filling will be thinner. Four 5-inch individual tartlet pans are also a fun way to serve this Caramelized Onion Tart.

Nutrition

Calories: 266kcal | Carbohydrates: 18g | Protein: 8g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 364mg | Potassium: 153mg | Fiber: 2g | Sugar: 4g | Vitamin A: 349IU | Vitamin C: 7mg | Calcium: 196mg | Iron: 1mg

Caramelized Onion Tart … It’s What’s For Dinner

Mexican Albondigas en Chipotle

By 2 Comments

Albondigas en Chipotle are beef meatballs that are simmered in a smoky tomato chipotle sauce. The addition chopped golden raisins introduces a unique and distinctive flavor profile. In a departure from conventional meatball methods, we forego the usual frying or baking and instead, immerse the raw meatballs directly into the sauce to soak up all of that wonderful chipotle tomato flavor.

Albondigas en chipotle served with rice and a corn tortilla.

What Is Albondigas en Chipotle?

Albondigas, which translates to “meatballs” in Spanish, have roots in Spanish cuisine. As meatballs made their way to Mexico, they evolved into the savory meatball delights we know today. The addition of chipotle peppers, a cornerstone of Mexican cuisine, takes albondigas to a whole new level.

For anyone familiar with my website, it’s evident how I love meatballs. I love serving them, I love making them, they’re fun to eat … and actually, I find the process of rolling them into those compact flavorful packages, rather therapeutic.

The other meatball recipes featured on my site involve either pan-frying or baking before finishing with sauce.

What distinguishes Albondigas en Chipotle is that the meatballs are placed raw into the chipotle tomato sauce and simmered until fully cooked. This not only streamlines the process but also imparts a rich flavor to the meatballs.

The art of making meatballs closely mirrors that of making meatloaf. Opting for a protein that isn’t excessively lean (a bit of fat is beneficial), incorporating egg as a binder, and adding some form of bread—be it fresh breadcrumbs, Panko, or even saltines or oats. It’s a timeless combination for beloved comfort food.

In terms of seasoning, the standout elements here are Chipotle chile peppers in Adobo, coupled with a distinctive and pleasantly surprising touch of sweetness from chopped golden raisins.

These chipotle albondigas are a great addition to my meatball lineup. Let’s take a look:

Ingredients You’ll Need

Ingredients to make albondigas en chipotle.
  • Ground Beef, 85% Fat.
  • Roma Tomatoes
  • Sweet or White Onion
  • Chicken Broth
  • Large Eggs
  • Golden Raisins
  • Chicken Broth
  • Panko Bread Crumbs
  • Garlic
  • Chipotle Peppers in Adobo Sauce
  • Spices and Seasonings: Kosher Salt, Freshly Ground Pepper, Dried Marjoram, Dried Thyme and Fresh Parsley.
  • Olive Oil

Ingredient Substitutions

  • Beef: You can substitute ground turkey here. Just make sure you’re choosing a blend that’s has a decent fat content. Ground turkey breast would be too lean and meatballs too dry.
  • Tomatoes: Decent Roma tomatoes are easily found year round in our supermarkets. If you simply can’t find them during the Winter months, substitute canned tomatoes, drained. Fire roasted tomatoes make a good choice here.
  • Marjoram: Substitute Mexican Oregano.
  • Raisins: I highly recommend sticking with Golden raisins for this recipe, but you can substitute classic dark raisins.

Pro Tip Knife Skills: Always keep the hand that’s gripping the knife clean and dry. A wet hand could cause slips resulting in nicks or worse a nasty slice on your hand. 

Step By Step Instructions

Ingredients to make Albondigas en Chipotle ingredients in an orange bowl.
Meat mixture to make Albondigas en Chipotle in an orange bowl.

Before you start, soak the raisins in water or white wine for about 20 minutes then drain well.

  • Step 1: In a medium bowl, mix together the ground beef, 1 teaspoon salt, pepper, thyme, marjoram, eggs, bread crumbs, half of the chopped onion, garlic, soaked and chopped golden raisins, and half of the chopped parsley.
  • Step 2: Use your hands to squish the ingredients together until well blended.
12 beef meatballs ready to cook.
Ingredients to make chipotle tomato sauce for Albondigas en Chipotle.
  • Step 3: Form 12 large meatballs, 1-½ inch in diameter and set aside.
  • Step 4: In a food processor or blender, place the tomatoes, remaining chopped onion, chipotles peppers, broth, and remaining ½ teaspoon salt.
Tomato sauce to make albondigas.
Albondigas en Chipotle ready to cook.
  • Step 5: Blend the sauce until smooth.
  • Step 6: Heat the oil in a medium saucepan over medium-high heat, pour in the sauce, and cook for 2 minutes. Turn down the heat to medium low and gently add the meatballs to the sauce.
Albondigas en Chipotle cooked stove-top in a Dutch oven.
  • Step 7: Once the sauce is at a constant low simmer, partially cover the pan and cook for about 30 minutes.
How Do You Know When Meatballs Are Cooked Through?

Use a digital meat thermometer. These large meatballs make it easy to use a probe thermometer to test doneness. Just insert the probe into the middle of one of the meatballs to insure the internal temperature has reached 160 degrees.

Can I Make Chipotle Albondigas With Ground Chicken or Turkey

Yes, just make sure you’re using a fattier blend than ground breast meat. I’ve also used a mixture of 50% ground beef and 50% ground pork.

Tips For Success:

  • I’ve never mixed meatball ingredients any other way than with my hands. Don’t overwork the meat mixture. Overworking or even mixing with a spoon smashes and compacts the meat mixture and makes for a mushy combination with a tough end result.
  • When rolling the meatballs, they must end up being a smooth tidy package, or else they’ll fall apart in the sauce. If a piece of chopped raisin is sticking out, causing there to be a seam or open space in the meatball, simply use your finger to push it deeper into the meatball, or remove it completely and roll until smooth.
  • Chop the onions as small as you can. Again, too large of chunks may cause the meatballs to break apart.
  • Don’t skip soaking the raisins. They’ll be easier to chop and the texture will be more appealing once the meatballs are cooked. Just be sure to drain well and pat dry before using in the recipe.

Make Ahead

  • The meatballs can be made a couple days in advance. Just place them on a small sheet pan and cover well with plastic wrap. Store in the refrigerator until ready to cook.
  • The sauce can also be made a couple days in advance. Store in an airtight container until ready to proceed with this recipe.

Storage

  • Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze them with the sauce up to three months.
  • Reheat in a 300 degree oven for about 20 minutes. Reheating at a low heat will warm them gently rather than cook them more.
  • Thaw any frozen chipotle albondigas in the refrigerator overnight before reheating.

Serving Suggestion

Albondigas en Chipotle served over white rice and with a corn tortilla.
  • Spoon white rice on a plate and add Albondigas en Chipotle along with a heaping spoonful of the sauce. A warmed corn or flour tortilla makes a nice addition to the meal.
  • I like to make Baked Rice and then stir in some cooked frozen peas and carrots.
  • Garnish with some parsley and sprinkle with Cotija cheese.

Recipe for Albondigas en Chipotle

Chipotle Albondigas are made by rolling the meatballs into a large 1-½ inch size. Which means they’re more suited for a main course meatball dinner, rather than for a meatball appetizer.

I most certainly hope you give this unique meatball recipe a try. There’s something truly magical about the fusion of rich, smoky chipotle flavors and the comforting goodness of albondigas, (Mexican Meatballs).

This recipe was adapted from PBS.

Don’t miss my absolute favorite meatballs recipe for gingery Ground Pork Meatballs with basil and lime. Wonderful recipe.

And if you’re looking for more Mexican Food Recipes, don’t miss my Mexican Southwest Category. You’ll find lots of great recipes including the most popular on my site for Carne Adovada.

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.

Albondigas en Chipotle served over white rice and with a corn tortilla.
Print Recipe
5 from 2 votes

Albondigas en Chipotle

Albondigas en Chipotle are beef meatballs that are simmered in a smoky tomato chipotle sauce.
Prep Time45 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course Beef, Mexican
Cuisine: Mexican
Servings: 6
Calories: 320kcal
Author: Lea Ann Brown

Ingredients

  • For The Meatballs
  • 1 pound ground beef 85% lean
  • 1 ½ teaspoons Kosher salt divided
  • ¼ teaspoon Freshly ground black pepper
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried marjoram
  • 2 large eggs lightly beaten
  • ½ cup Panko bread crumbs
  • ¾ cup onion sweet onion, or white onion, fine chopped
  • 4 medium garlic cloves minced
  • ½ cup Golden raisins soaked and rough chopped
  • 5 Flat leaf parsley sprigs stems removed, leaves chopped
  • For The Sauce
  • 1 pound Roma tomatoes or 2 14.5-ounce cans fire roasted tomatoes, well drained
  • 2 whole Chipotle Chiles in Adobo chopped
  • 1 Cup Chicken broth
  • 1 Tablespoon Olive oil
  • Warm Corn Tortillas and Rice for serving

Instructions

  • In a medium bowl, mix together the ground beef, 1 teaspoon of the salt, pepper, thyme, marjoram, eggs, bread crumbs, half of the chopped onion, garlic, golden raisins, and half of the chopped parsley.
  • With your hands, form 12 large meatballs, 1 ½ inch in diameter Set aside.
  • In a food processor or blender, blend the tomatoes, remaining chopped onion, chipotles peppers, broth, and remaining ½ teaspoon salt until smooth.
  • Heat the oil in a medium saucepan over medium-high heat, pour in the sauce, and cook for 2 minutes.
  • Turn down the heat to medium low and gently add the meatballs to the sauce.
  • Once the sauce is at a constant low simmer, partially cover the pan and cook for about 30 minutes or until the internal temperature reaches 160 degrees.
  • Serve the albondigas with the rice and warm tortillas on the side. Garnish with the remaining chopped parsley and sprinkle with crumbled Cotija Cheese.

Notes

Tips for Success: 
    • I’ve never mixed meatball ingredients any other way than with my hands. Don’t overwork the meat mixture. Overworking or even mixing with a spoon smashed and compacts the meat mixture and makes for a mushy combination and a tough end result.
    • When rolling the meatballs, they must end up being a smooth tidy package, or else they’ll fall apart in the sauce. If a piece of chopped raisin is sticking out causing there to be a seam or open space in the meatball, simply use your finger to push it deeper into the meatball, or remove it completely. Continue rolling the meatball until smooth.
    • Chop the onions as small as you can. Again, too large of chunks may cause the meatballs to break apart.
    • Don’t skip soaking the raisins. They’ll be easier to chop and the texture will be more appealing once the meatballs are cooked. Just be sure to drain well and pat dry before using in the recipe.

Nutrition

Calories: 320kcal | Carbohydrates: 19g | Protein: 17g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 844mg | Potassium: 552mg | Fiber: 2g | Sugar: 11g | Vitamin A: 723IU | Vitamin C: 13mg | Calcium: 57mg | Iron: 3mg

Albondigas en Chipotle with Golden Raisins …. It’s What’s For Dinner

How To Make Salsa Macha, Mexican Chile Oil

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Salsa Macha is a rich chile infused oil condiment that’s easy to make and complex in flavor. It adds texture and depth to anything it touches. Try it on tacos, fried eggs and even potatoes. Once you’ve tried it, adjust the ingredients to your taste. Play with varieties of chile peppers, seeds and nuts.

Salsa Macha on a white plate.

During a visit to a local upscale Mexican restaurant, one of their specials for the evening was a seafood entree topped with a mysterious Salsa Macha. The flavors were so enticingly complex, I simply had to recreate this unusual salsa in my own kitchen.

What is Salsa Macha? Doing some research on Google, I learned that Salsa Macha originated in Veracruz, Mexico. It consists of a combination of dried chile peppers, nuts, seeds, and garlic. These ingredients are fried in oil, then blended to a chopped consistency.

Originally a humble condiment, salsa macha was created as an excellent way to use and enhance the flavors of dried chilies and nuts, turning them into a versatile and delicious sauce.

It’s not a spicy hot salsa, so don’t be afraid to use it for delicate flavored foods like shrimp or eggs.

Play around with this one by switching and mixing chile varieties, nuts and seeds. Make this one your own.

For my version, I relied on a recipe from Rick Bayless and from New Mexico blogging friend MJ’s Kitchen.

Let’s take a look:

Ingredients You’ll Need

Ingredients to make Salsa Macha.
  • Dried Chile Peppers: I used what I had on hand which was a combination of Guajilla Chile Peppers (dried Mirasol peppers) and dried Pasilla Peppers.
  • Seeds and Nuts: Traditionally, peanuts, almonds, and sesame seeds are used to create a rich, nutty base for the salsa.
  • Fresh Garlic: Fresh garlic cloves add a pungent kick and aromatic quality to the sauce
  • Oil: Neutral cooking oil, such as vegetable or canola oil, is used to fry the chilies, nuts, and garlic.
  • Apple Cider Vinegar
  • Light Brown Sugar
  • Salt: A pinch of salt helps balance the flavors and enhance the overall taste of the salsa.

Ingredient Variations

  • Dried Chile Peppers: Salsa Macha is not traditionally hot, but if you’d like more heat add a couple of dried habanero peppers. Other options are dried Ancho chiles, Chipotle or Mulata peppers. They’re all wonderful.
  • Nuts: Peanuts are traditionally used in, but if you’ve got pecans or almonds on hand, those will work well.
  • Seeds: Try sunflower seeds.
  • Vinegar: Practically any mild vinegar will work here, such as White Vinegar, White Wine Vinegar, Champagne Vinegar, Red Wine Vinegar or even Rice Vinegar. Avoid Balsamic vinegar, as the flavor profile is strong and totally wrong for this salsa.

How To Make Salsa Macha

Dried chile peppers in a food processor.
Ground dried red chile peppers in a food processor.
  • Step 1: Break the tops off the dried chiles and empty out most of the seeds. Break them into chunks and place them in a food processor or blender.
  • Step 2: Pulse a few times until they’re small pieces. You want them to be slightly chunky.
Cooking seeds and garlic to make salsa macha.
Adding chopped dried chile peppers to make salsa macha.
  • Step 3: In a heavy fry pan, heat the olive oil, garlic cloves, sesame seeds, pumpkin seeds and peanuts over a medium high heat. Cook until garlic starts to turn golden brown, about 4 minutes. Remove from heat so the garlic doesn’t over cook. The oil is very hot and will continue to cook once you’ve removed it from the heat.
  • Step 4: Add the chopped chiles, stir and let cool 5 minutes. In a bowl, stir together vinegar, brown sugar and salt until salt is dissolved. Pour this mixture into the hot oil. Let the oil cool to room temperature. Pour into a food processor and pulse several times until chile peppers, nuts and seeds are minced. Do not make a purée. You want a somewhat coarse texture.

How Long Does It Last?

Store chili oil in a glass container with a lid. Why glass? It’s just so pretty to look at. It will keep in the refrigerator for up to 4 weeks. Salsa Macha will also freeze well.

What Do You Eat With Salsa Macha

  • Use it as a dipping sauce for crusty bread.
  • Pasta: Use salsa macha as a spicy and savory pasta sauce. Toss it with spaghetti, add some fresh herbs, and top it with grated cheese for a unique twist on a classic pasta dish.
  • Breakfast: Try it as a condiment for scrambled eggs or breakfast burritos to start your day with a fiery kick.
  • Drizzle some over your next Bean Side Dish.
  • And don’t forget to top it on tacos, burritos, tostadas or enchiladas. It simply elevates the flavor of any Mexican entree.
  • Sandwiches: Spread salsa macha on sandwiches and burgers for an extra kick and depth of flavor.
  • Drizzle it on pizza.
  • Note: This is not a great salsa to use as a salsa for chips. There’s a lot of oil in this recipe.
Salsa Macha over roasted fingerling potatoes.

Two of our favorite ways is to serve Salsa Macha over Colorado roasted fingerling potatoes.

Salsa macha over scrambled eggs and toasted flour tortilla.

And we love it over simple scrambled eggs served on a toasted street taco flour tortilla. Delicious.

What’s The Best Way To Smash Garlic?

Use the flat side of a Chef’s knife. Place the knife on top of a garlic clove then gently pound the knife to smash the garlic. The skin will fall right off, works like a charm.

Tips for Success:

  • Olive Oil – A mild extra virgin olive oil will work for this recipe, but avoid strong flavored olive oils.
  • Chiles – Any mix of dried red chiles can be used. Typically, this salsa is made with guajillo pepper, anchos and chile de arbols. Play around with combinations for a different flavor profiles and spiciness.
  • If you don’t have a food processor or blender, use scissors to chop the dried chile peppers. When using a food professor, pulse just a few times, don’t grind them to a powder consistency.
  • Nuts and seeds – Several different types of nuts and seeds can be used. I focused on making a peanut salsa macha with the addition of pumpkin seeds, but try Pinon, pistachios, walnuts, sunflower seeds or pecans.

Salsa Macha Recipe

Salsa macha in a glass lid locking container.

Mexican cuisine is renowned for its bold and vibrant flavors, and at the heart of many of its iconic dishes are recipes such as this unique salsa macha.

I hope you give this chile infused oil recipe a try. It’s a must-try Mexican condiment recipe that’s sure to leave a lasting impression on your next culinary adventure.

And speaking of condiments, a homemade recipe for Green Chile Sauce is a must have in any Southwestern kitchen. It’s easy and simple with ingredients. Check it out.

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.

Salsa Macha on a white plate.
Print Recipe
5 from 1 vote

Salsa Macha

Salsa Macha is a rich chile infused oil condiment that’s easy to make and complex in flavor. It adds texture and depth to anything it touches.
Prep Time15 minutes
Cook Time5 minutes
Cool and Blend30 minutes
Total Time50 minutes
Course: Condiment
Cuisine: Mexican
Servings: 2 cups
Calories: 1773kcal
Author: Lea Ann Brown

Ingredients

  • 2 ounces dried red chile pods stems and seeds removed, about 4 – 5 peppers
  • 1 ½ cup neutral oil or mild olive oil
  • 6 large garlic cloves smashed and skins removed
  • 1 Tablespoon sesame seeds
  • ¼ cup raw pepita seeds
  • ¼ cup peanuts
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon Light brown sugar
  • ½ Teaspoon Kosher salt or more to taste

Instructions

  • Break the tops off the dried chiles and empty out most of the seeds. Break them into chunks and place them in a food processor or blender. Pulse a few times until they're small pieces. You want them to be slightly chunky.
  • In a heavy frypan, cook the oil, garlic cloves, sesame seeds, pumpkin seeds and peanuts over medium high heat. Cook until garlic starts to brown, about 4 minutes. Remove from heat so the garlic doesn't over cook. The oil is very hot and will continue to cook once you've removed it from the heat.
  • Add the chopped chile peppers and let the mixture cool for 5 minutes.
  • In a bowl, stir together vinegar, brown sugar and salt until salt is dissolved. Pour this mixture into the hot oil.
  • Let the oil cool to room temperature. Pour into a food processor and pulse several times until chile, nuts and seeds are minced. Do not make a purée. You want a somewhat coarse texture.

Notes

  • Olive Oil – A mild extra virgin olive oil will work for this recipe, but avoid strong flavored olive oils.
  • Chiles – Any mix of dried red chiles can be used. Typically, this salsa is made with guajillo pepper, anchos and chile de arbols. Play around with combinations for a different flavor profiles and spiciness.
  • If you don’t have a food processor or blender, Use scissors to chop the dried chile peppers. When using a food professor, pulse just a few times, don’t grind them to a powder consistency.
  • Nuts and seeds – Several different types of nuts and seeds can be used. I used only peanuts and pumpkin seeds, but try Pinon, pistachios, walnuts, sunflower seeds or pecans

Nutrition

Serving: 1cup | Calories: 1773kcal | Carbohydrates: 30g | Protein: 11g | Fat: 184g | Saturated Fat: 15g | Polyunsaturated Fat: 54g | Monounsaturated Fat: 112g | Trans Fat: 1g | Sodium: 613mg | Potassium: 264mg | Fiber: 11g | Sugar: 14g | Vitamin A: 2IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 2mg

Baby Kale Salad with Honey Cider Vinaigrette

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Baby Kale Salad with Apples tossed with a sweet and tangy honey cider dressing. The combination of textures and flavors work perfectly. A lovely salad that will pair easily with any fall entree you’re serving.

If you’re looking for more Fall salad ideas, don’t miss this recipe for Homemade Catalina Dressing, which is customary for everyone’s favorite Dorito Taco Salad.

Baby Kale Salad with apples and sunflower seeds.

Baby Kale Salad Recipe

This recipe is compliments of the now shuttered Next Door Eatery, owner, Kimball Musk. The restaurant opened in Highlands Ranch in 2018, and as a member of the local food press industry I was invited to attend the grand opening.

We were treated to an array of samples from the menu, which included this recipe for Baby Kale Salad with Honey Cider Vinaigrette.

The tart crunch of Granny Smith Apples, the mild and slightly peppery flavor of baby kale, and the creamy feta cheese are a perfect base for the tart sweet vinaigrette. The cheese used in this salad is local feta, from Jumpin’ Good Goat Dairy in Buena Vista, CO.

It’s a perfect example of clever and wholesome recipes that are so easy to make in your own kitchen.

For this salad to be successful, baby kale is a necessity, due to its delicate flavor and tender texture compared to the tougher mature variety, which can prove to be a bit ornery to tame.

Is Kale Healthy?

Raw kale, a nutritious powerhouse, is one of the healthiest things you can eat. However, it has the reputation of bringing an undesirable flavor and texture eaten raw. But a good kale salad, properly prepared can be very pleasurable on the palate.

Types Of Kale

The different types of kale available for purchase are:

  • Curly kale, which is dark green with slightly curly leaves. It has a pungent peppery flavor, rough texture and is more suited for cooking.
  • Lacinato Kale (Tuscan Kale) is darker in color and has longer leaves. Slightly sweeter and with a softer texture, it’s more suited for salads once the stems and ribs are removed from the leaves.
  • Baby Kale, is also a nutritious powerhouse, and both the small stems and leaves of baby kale are edible. With a milder flavor, yet still peppery with flavor, its readily available in the produce section, pre-washed and ready to serve. With much less prep.

I like this article by Tasting Table regarding the different varieties of Kale.

Ingredients You’ll Need

Ingredients to make baby kale salad.
  • Baby Kale
  • Granny Smith Apples: Granny Smith Apples are tart and acidic in flavor. Firm and crisp with a light green skin, they’re a perfect partner for this honey vinaigrette and baby kale.
  • Extra Virgin Olive Oil: To make the vinaigrette.
  • Feta Cheese: A salty dry crumbling cheese, this makes a perfect topping for this salad.
  • Apple Cider Vinegar
  • Apple Juice
  • Parsley: Use Italian flat leafed parsley for this recipe.
  • Garlic
  • Salt and Ground Black Pepper
  • Honey
  • Sunflower Seeds

Ingredient Substitutions

  • Apples: Choose any variety of tart apple, Pink Lady would be a good substitute and is easily found in supermarkets. But try to stick with Granny Smith. The lime green color of a Granny Smith Apple compliments the dark green color of the Baby Kale.
  • Cheese: Feta cheese with it’s tangy, salty and superb crumbling abilities is preferred for this salad. But if you’re like me and always have Cotija Cheese, a Mexican Crumbling Cheese on hand. It will work well here.
  • Seeds: Pine Nuts will work well as a substitution for Sunflower Seeds.

How To Make This Baby Kale Salad, It’s Easy.

Rubbing garlic on the inside of a wooden salad bowl.
  1. Step 1: Using a garlic press, crush the clove of garlic into a wooden salad bowl and thoroughly rub it around the surface. A trick I learned in Culinary School, it simply adds a subtle but magical garlic flavor to the salad.
Honey cider vinaigrette for Baby Kale Salad.
  1. Step 2: Prepare the Honey Cider Vinaigrette: Combine the oil, vinegar, apple juice, honey, salt and pepper in a jar that you can shake vigorously to combine. Set aside. You’ll shake it again right before serving.
Baby Kale Salad in a wooden salad bowl.
  1. Step 3: Add the baby kale to the salad bowl. If making ahead, you can refrigerate the kale until ready to dress. If serving immediately, proceed and add remaining ingredients.
Baby kale salad with granny smith apples.
  1. Step 4: Add enough dressing to generously coat the baby kale leaves, add the apples and toss to coat ingredients with the dressing. Add sunflower seeds and feta cheese and serve in a shallow bowl that will showcase the salad well.
Is This Baby Kale Salad Gluten Free?

Yes, every single ingredient in this recipe is naturally gluten free.

Make Ahead And Storage

  • Baby Kale is a very sturdy green. You can make this salad up to an hour ahead of time, complete with vinaigrette, without worry of the greens wilting.
  • As far as storage leftovers, I’ve never been a fan. Once dressed, even kale won’t fare well in the refrigerator overnight. The acid in vinaigrette simply will wilt any greens and ingredients.

Baby Kale Salad Recipe

Baby Kale Salad served with a cocktail.

This is a photo of the Baby Kale Salad provided by the restaurant. Served with a Fall Cocktail, all that’s missing is a fork.

The Baby Kale Salad with Apples is a delightful and healthy option that will satisfy your cravings for something both nutritious and delicious. It’s a salad that’s perfect for any season, and its vibrant colors and flavors will brighten up your dinner table.

Serve this with Pork Tenderloin Medallions with Bourbon Peach Compote for an impressive Fall entree.

More Popular Salad Recipes

And if you’re salad fans like us, don’t miss my post on 9 Secrets To A Remarkable Tossed Salad. A step by step guide on how to make the best tossed salad ever.

And take a look at my Salad Category, you’ll find the most popular salad dressing recipes on my site for Homemade Thick and Chunky Blue Cheese Dressing.

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.

This post was originally published in October 0f 2018, and updated and republished November 2023 to add step by step instructions.

Baby Kale Salad with apples and sunflower seeds.
Print Recipe
5 from 1 vote

Baby Kale Salad with Honey Cider Vinaigrette

Nutritious, delicious and beautiful on the plate, this baby kale salad will easily pair with about any Fall entree you're serving.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 362kcal
Author: Lea Ann Brown

Ingredients

  • 1 clove garlic pressed through a garlic press or fine diced.
  • ¾ cup extra-virgin olive oil
  • 3 cups baby kale rinsed and dried
  • 1 tablespoon fresh whole leaf parsley fine chopped
  • For The Salad
  • 4 tablespoons Apple cider or apple juice
  • 4 tablespoons Apple cider vinegar
  • 1 teaspoon Kosher salt
  • 2 teaspoon honey
  • fresh ground pepper to taste
  • 2 granny smith apples washed, cored and cut in slices
  • ¼ cup sunflower seeds
  • ½ cup crumbled feta cheese

Instructions

  • Sprinkle the chopped garlic into your salad bowl. Rub the garlic into the bottom and sides of bowl.
  • Wash greens well and dry. Place the kale and parsley into the bowl.
  • Prepare the dressing by adding all of the ingredients into a Mason style jar. Shake very well until ingredients are emulsified. Or make the dressing in a large bowl that you can whisk until combined.
  • Pour this mixture over the greens and toss until combined.
  • Add apple slices. Sprinkle with sunflower seeds and feta. Serve immediately.

Notes

Most packages of Baby Kale will indicate it’s been triple washed. If you’re like me and still want to make sure that Kale is squeaky-clean, rinse well and dry in a salad spinner. Or rinse in a colander and use paper towels to dry the kale leaves thoroughly. 

Nutrition

Calories: 362kcal | Carbohydrates: 15g | Protein: 4g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 11mg | Sodium: 551mg | Potassium: 250mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3491IU | Vitamin C: 35mg | Calcium: 159mg | Iron: 1mg

Baby Kale Salad … It’s What’s For Dinner