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Green Chile Cheese Stuffed Baked Chicken Cutlets

By 1 Comment

This classic Mexican and Southwestern recipe features cheesy green chile stuffed chicken cutlets. Rolled, then topped with Pork Green Chili, they’re easy to make, and simply irresistible with flavor.

Don’t miss my recipe for Mexican Chicken Casserole. Layered with tortilla chips, it’s a great way to feed the family.

Green chil- cheese chicken pinwheels served with beans.

What Are Chile Cheese Stuffed Chicken Cutlets?

This is a super simple green chile stuffed chicken recipe that brings a Southwestern flair to your dinner table.

Chile peppers, and cheese are layered onto a chicken cutlet then rolled, covered in Hatch Pork Green Chili and of course more shredded cheese. Baked bubbly, it’s a recipe that will win your chile pepper loving heart.

This recipe originates from my neighbor, who once resided in Santa Fe, New Mexico. It’s her family Christmas Day tradition, and when she was describing the recipe to me, I simply couldn’t resist making it and sharing it with you.

You don’t find a lot of baked chicken cutlets recipes, most are quick skillet fried. And I always welcome a new chicken with green chiles recipe.

This is an easy family dinner that can be made in advance then chicken cutlets are baked in the oven when you’re ready.

Let’s take a look at the easy process to make Southwestern Baked Chicken Cutlets.

Ingredients You’ll Need

Ingredients to make baked chili chicken pinwheels.
  • A good melting cheese: Cheddar, Pepper Jack, or Muenster cheese works well here.
  • Green Chili with Pork. Either homemade or use store purchased. Especially if you have a favorite brand.
  • Chicken Cutlets: You can purchase pre-cut chicken cutlets, or better yet cut them yourself.
  • Hatch Chile Peppers: Roasted, tops removed and most of the seeds and skins removed. You can also purchase chopped or whole chile peppers from the Mexican aisle at the grocery store.
  • Cream: Or Sour Cream. Optional. I add it to make the Green Chile with Pork a little creamier in texture.

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.

Preparing The Chicken Cutlets

Adding chile peppers to chicken cutlets.
Adding chile peppers and cheese to chicken cutlets.
  • Step 1. Use a meat mallet to flatten the thicker part of the chicken cutlet. Lay the cutlet on a cutting board, season lightly with salt and top with green chiles. As you can see in the photo, you can use chopped green chile peppers or a whole green chile pepper
  • Step 2. Sprinkle on grated cheese.
Rolling chicken cutlets to make baked chicken cutlets.
A pyrex 9 x 13 pan with rolled up chicken cutlets.
  • Step 3. Starting with the narrow end, roll up the chicken cutlet.
  • Step 4: As you roll the cutlets, place them seam side down in lightly oiled 9 x 13″ baking dish.

Baking The Chicken Cutlets

Adding Green Chile to a casserole dish of chicken cutlets.
Adding cheese to a casserole dish of baked chicken cutlets.
  • Step 5: Pour Green Chili With Pork over the rolled chicken breast cutlets.
  • Step 6: Sprinkle on more grated cheese and bake at 350 degrees for 35 minutes.
Green chile cheese baked chicken cutlets on a serving platter.
  • Step 7: You can either serve them straight from the casserole dish, or remove them to a serving platter making sure you get plenty of the Green Chili sauce to pour over them.

Questions You May Have

Do I Need To Secure The Chicken Cutlets With A Toothpick?

I never have and it works just fine. Once the chicken cutlet is rolled and placed seam side down, the whole package stays together well.

About Green Chili With Pork

  • I like to make this recipe after I’ve made a big pot of Hatch Green Chili with Pork. It’s a great way to use the leftovers.
  • You can also check your grocery frozen aisle. Here in Colorado we can purchase Santiago’s Green Chile With Pork. I’ve used it many times for this recipe.
  • Got a favorite local Mexican Restaurant that serves Green Chile With Pork? Purchase some to make this recipe. Here in our neighborhood, I’ve purchased Green Chili from Santiago’s and Los Dos Portrillos. Both delicious options to make these baked chicken cutlets even easier than easy. I’m sure you have a Mexican restaurant that will sell green chili to go.

Tips For Success

  • It’s easy to cut your own chicken cutlets. Just purchase boneless skinless chicken breasts. Press the palm of your hand on the top of the breast and using a very sharp knife cut the chicken breast in half horizontally. Leaning down to eye level to watch your progress helps keep those cutlets even.
  • Choose chicken breasts that are similar in size.
  • You can make these baked chicken cutlets using whole chile peppers or diced chile peppers. Using a whole pepper makes assembly easier and using diced chiles makes them easier to eat. Your choice.
  • Once the chicken has been cut into cutlets, take a meat mallet and use it to even out the cutlets. Plus, those little indents made from the mallet will serve as little indents to capture the salt and pepper.
  • If using frozen Green Chili with Pork, pour it into a bowl and give it a good stir. Frozen food like this can tend to separate. A good stir will restore it’s texture.
  • Don’t have a stash of roasted green chile peppers in your freezer? You can purchase Hatch Chile Peppers delivered to your doorstep.

Resource: If you don’t have access to fresh roasted Hatch Chile Peppers, you can order them straight from The Hatch Chile Store. Headquartered in Hatch, New Mexico, their history and heritage ensure that when you buy their Hatch Green Chile, you’re getting the very best you can find, straight from a family farm. Disclaimer: I have received free product from the Hatch Chile Store.

Serving and Storage

  • I like to serve these baked chicken cutlets with either canned chile beans, or Slow Cooker Cowboy Beans. This keeps the meal rustic in style. Or maybe with a crunchy salad.
  • These baked chicken cutlets will store well in the fridge for up to 5 days and will freeze well if wrapped properly. I like to use zip-loc style freezer bags, making sure all of the air is squeezed out.

Recipe for Green Chile Cheese Stuffed Baked Chicken Cutlets

Green chile cheese baked chicken cutlets served with cowboy beans.

I hope you give this recipe for Southwestern baked chicken cutlets a try. It’s easy and it’s very satisfying with flavor. Your family will love it.

Explore More Southwestern Chicken Recipes

And if you’re looking for more Mexican recipes, check out my Mexican Southwest Category. You’ll find lots of fun recipes, including the most popular on my site for this easy Mexican Casserole With Ground Beef and Corn Tortillas. Another family comfort-food favorite.

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.

Baked chicken cutlets sutffed green chile peppers and cheese.
Print Recipe
5 from 1 vote

Chile Cheese Stuffed Baked Chicken Cutlets

These easy cheesy green chile stuffed, rolled and baked chicken cutlets is a recipe you need to try. Topped with Pork Green Chili, they're simply irresistible.
Prep Time20 minutes
Cook Time30 minutes
Course: Main Course Chicken
Cuisine: American/Mexican
Servings: 8
Calories: 374kcal
Author: Lea Ann Brown

Ingredients

  • 4 Boneless Skinless Chicken Breasts Cut into 8 cutlets.
  • 1 Tablespoon Kosher Salt
  • 1 teaspoon Freshly ground black pepper or New Mexico Red Chile Powder, if you want this recipe spicier.
  • 8 good-sized Hatch Ghile Peppers roasted, peeled and seeds removed
  • 3 cups Cheddar Cheese measured after shredding
  • 28 ounces Green Chili with Pork 3 ½ cups
  • ¼ cup Heavy Cream Or Sour Cream (optional)

Instructions

  • Lay a chicken cutlet on a cutting board, season lightly with salt and pepper and top with a whole roasted and cleaned chile pepper, or about ¼ cup of chopped chile peppers.
  • Sprinkle on a couple healthy tablespoons of grated cheese.
  • Starting with the narrow end, roll up the chicken cutlet. As you roll the cutlets, place them seam side down in lightly oiled 9 x 13" baking dish.
  • Use a whisk to combine cream or sour cream with the green chili. Pour Green Chili With Pork over the chicken breast cutlets.
  • Sprinkle more grated cheese over the cutlets and bake covered with foil at 350 degrees for 30 minutes.

Notes

Tips for Success
  • It’s easy to cut your own chicken cutlets. Just purchase boneless skinless chicken press. Press the palm of your hand on the top of the breast and using a very sharp knife cut the chicken breast in half horizontally. Leaning down to eye level to watch your progress helps keep those cutlets even.
  • Choose chicken breasts that are similar in size.
  • You can make these baked chicken cutlets using whole chile peppers or diced chile peppers. Using a whole pepper makes assembly easier and using diced chiles makes them easier to eat. Your choice.
  • Once the chicken has been cut into cutlets, take a meat mallet and use it to even out the cutlets. Plus, those little indents made from the mallet will serve as little indents to capture the salt and pepper.
  • If using frozen Green Chili with Pork, pour it into a bowl and give it a good stir. Frozen food like this can tend to separate. A good stir will restore it’s texture.

Nutrition

Calories: 374kcal | Carbohydrates: 13g | Protein: 28g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 104mg | Sodium: 1735mg | Potassium: 614mg | Fiber: 4g | Sugar: 2g | Vitamin A: 887IU | Vitamin C: 2mg | Calcium: 356mg | Iron: 4mg

Chile Cheese Stuffed Baked Chicken Cutlets … They’re What’s For Dinner

Southwest Instant Pot Scalloped Potatoes With Green Chiles

By 16 Comments

Creamy, cheesy, and just the right amount of spicy-these Instant Pot Scalloped Potatoes with Green Chiles are anything but ordinary. Velvety layers of potatoes are pressure-cooked to perfection in a rich sauce infused with roasted green chiles and melty cheese, delivering bold flavor in a fraction of the time.

Instant Pot Scalloped Potatoes with Green Chile Sauce.

Here's how to make scalloped potatoes with a Southwestern twist-green chiles-in under an hour.

I love taking a classic recipe and tinkering with it. Sometimes to make it easier, always to make it better, and more than likely to add a little Southwestern flair. And that usually includes adding New Mexico Hatch Chile Peppers or some New Mexico Chile Powder. And in this case, I’ve done both. But first let’s talk logistics.

How To Make This Recipe Work For You

Cut resistant glove to use with mandolin

Use a Mandolin to slice the potatoes. It’s a genius shortcut. The best way to insure that potatoes are sliced evenly, so they’ll cook evenly is to use a mandoline. My OXO Mandoline has settings for ⅛ inch and it works like a charm. And I highly recommend purchasing a cut-proof glove. Using your hand rather than the slicer device that comes with the mandolin is much more manageable. But also dangerous. These gloves keep those fingers cut-free.

I am an Amazon Affiliate and have provided Amazon links to these products. If you purchase using these links, I receive a small commission with no extra charge to you.

Chicken Broth

These Instant Pot Scalloped Potatoes are made with chicken broth, rather than drenched in a lot of milk or cream for the sauce. Which makes this a somewhat healthy scalloped potato recipe. The creamy sauce comes from adding ½ cup sour cream and cheese.

The Instant Pot and Cooking Starch

Using the Instant Pot to make scalloped potatoes is a breeze. There’s something about cooking any starch under pressure that results in a creamier experience. Take for instance, this recipe for Instant Pot Bacon Mushroom Risotto. There’s science behind those creamy results.

With that said, let’s take a look at this recipe for Instant Pot Scalloped Potatoes.

Ingredients You’ll Need:

Ingredients to make instant pot scalloped potatoes.
  • 3 pounds potatoes, preferably Yukon Gold.
  • Chicken Broth
  • Pepper Jack Cheese: I’m keeping this potato casserole on the Southwestern side and on the “creamy white” by using Pepper Jack Cheese. You can use any good melting cheese such as Monterey Jack, Muenster or even cheddar cheese.
  • Onion, sweet onion please.
  • Chile Peppers: Roasted and chopped Hatch Chile Peppers preferred. Choose mild or medium heat level.
  • Sour Cream: Full fat please. A scalloped potato recipe is no time to worry about a few fat calories by purchasing low fat sour cream. You’ll be disappointed in the creamy texture by sacrificing fat content.
  • Kosher Salt and Freshly Ground Black Pepper
  • New Mexico Red Chile Powder: If you don’t have access to New Mexico Red Chile Powder, substitute Ancho chile powder. I don’t recommend using Cayenne. It’s a hotter chile powder and more suitable for Southern Dishes.

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.

How To Make Scalloped Potatoes In The Instant Pot

Cooking diced onions in the instant pot.
Cooking chicken broth and diced onions in the instant pot to make scalloped potatoes.
  1. Step 1: Select Saute and add butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes.
  2. Step 2: Add 1 cup chicken broth, salt and pepper to the onions.
Cooking sliced potatoes in the Instant pot to make instant pot scalloped pottoes.
  1. Step 3: Put a steamer basket in the pressure cooker pot. Add the sliced potatoes. Lock lid in place, select High Pressure and 4 minutes cook time and start. When timer beeps, turn off pressure cooker and do a quick pressure release. Once the pressure valve pops up, carefully remove potatoes and steamer basket. Place potatoes in a greased 9×13 oven safe casserole.
  2. Step 4: Stir chile peppers, sour cream and cheese into cooking liquid that’s left in pressure cooker.
Instant pot scalloped potatoes in a white casserole dish.
Instant pot scalloped potatoes in a white casserole dish.
  1. Step 5: Pour the sauce over potatoes. Use a large spoon to gently turn and mix the sauce with the potatoes. Don’t stir, you’ll break the potatoes.
  2. Step 6: Top with remaining shredded cheese. Cook at 350 degrees for 15 minutes or until cheese is melted and sauce is bubbly.

Tips for Success

  • You will need a steamer basket insert for your Instant Pot. Simply using the trivet will make this recipe more difficult.
  • Knife skills. Don’t have a mandolin? Practice, practice, practice. For this recipe to cook evenly and come out perfect, one must slice the potatoes evenly and at ⅛ inch thick. That way the potatoes will cook evenly and the recipe will work with the cook time of four minutes. If the potatoes are cut thicker, the time setting will need to be adjusted. 
  • Want a little crust on top of those scalloped potatoes? Once you transfer the potatoes to a casserole serving dish, place them under the broiler for about a minute. The cheese will form a bit of a crust for additional flavor and texture.
  • Sauce too thin? If for some reason the sauce is thinner than you prefer, just add in some more cheese while it’s pipping hot. The cheese will melt easy and thicken the potatoes.
  • Mushy Potatoes? Perhaps the potatoes have been sliced too thin, please stick to the ⅛″ rule for this recipe.
  • Not Spicy Enough? We love spice around our house, but for all my recipes, I include measurement amounts to result in a warm mildly spiced dish. You can choose a hotter chile pepper to make them spicer, or add a bit more red chile powder.

About Roasting Chile Peppers

Living in Colorado, we’re lucky to have chile roasters pop up on street corners and parking lots. These large machines roast the peppers and then bag them so you can bag them for your freezer once home. It’s a big job to roast them yourself. You can purchase roasted chile peppers delivered straight to your door from the Hatch Chile Store. Or purchase canned chiles on the Mexican aisle at your local supermarket.

how to clean roasted chile peppers

Questions You Might Have

Do Thin Sliced Potatoes Cook Well In The Instant Pot?

Absolutely! Just like you, I was worried about overcooking sliced potatoes in the pressure cooker. The 4-minute cook time kept the potatoes tender but not falling apart. And I’ve found that starchy foods and the pressure cooker get along very well.

What Kind Of Potatoes Are Best For Instant Pot Scalloped Potatoes

A low starch potato is a must for this recipe. Use either Yukon Gold or Red-Skin Potatoes. A russet potato is a high starch potato and will tend to fall apart after cooked. Save those russets for Baked Potatoes.

Where Do I Find Hatch Chile Peppers?

Many local grocers have frozen chopped chile peppers in the freezer section. You can also purchase canned on the Mexican aisle. Want the real McCoy? Check out my article about all things chile peppers. Chili vs Chile. It’s a great resource to learn more about our favorite capsicum and where to purchase.

Variations and Add Ins

  • Make it a meal: Add some cooked cubed ham steak or even some bacon bits. Cooked shredded or cubed chicken breast is also a good choice here.
  • Vegetarian: Swap out vegetable broth for the chicken broth.

Storage

  • Store these scalloped potatoes in an air tight container in the refrigerator for up to 4 days. I like to use the microwave to reheat individual servings.
  • Can you freeze scalloped potatoes? You can, but the creamy sauce may separate once thawed. These potatoes are fragile, so use a spatula to turn and mix them to re-mix the sauce.

What To Serve Them With

Anything and everything. Scalloped potatoes are a classic side dish that go well with any main course meat.

Try them with your favorite grilled steak like this Grilled T-Bone Steak. Or with a hearty chicken entree like these BBQ Grilled Chicken Halves.

Scalloped potatoes go hand in hand with Classic Meatloaf. Or take a look at this Perfect Grilled Pork Tenderloin recipe.

Green Chile Instant Pot Scalloped Potatoes Recipe

Instant Pot Green Chile Scalloped Potatoes in a casserole dish.

This recipe is everyone’s creamy cheesy dream. This unique recipe using a sour cream sauce is one your family will love and devour. And with Hatch chile peppers, these Instant Pot Scalloped Potatoes will warm your soul.

And don’t miss the most popular potato recipe on my site for Savory Cast Iron Skillet Potatoes. And more side dish ideas in my Side Dish Category.

And if you’re a Hatch Chile Pepper freak-o like us, take a look at my guide dedicated to our favorite chile peppers, Chili vs. Chile

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.

Instant Pot Scalloped Potatoes with Green Chile Sauce.
Print Recipe
5 from 3 votes

Instant Pot Scalloped Potatoes With Green Chiles

Instant Pot Scalloped Potatoes. Classic scalloped potatoes get a kick of heat from roasted Hatch Chile peppers and a much quicker cook time thanks to the Instant Pot. This scalloped potato au gratin is made even creamier with Sour Cream and cheese.
Prep Time20 minutes
Cook Time19 minutes
Coming to pressure and pressure release20 minutes
Total Time59 minutes
Course: Side Dish
Cuisine: Southwestern
Servings: 8
Calories: 308kcal
Author: Lea Ann Brown

Equipment

  • 6-Quart Instant Pot
  • Steamer Basket to fit 6-qt Instant Pot

Ingredients

  • 2 tablespoons butter
  • 1 cup onion chopped, about 1 medium onion
  • 1 cup chicken broth
  • 3 Pounds Yukon gold potatoes sliced ⅛ inch thick, about 8 med potatoes
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup Chile peppers roasted, seeded, chopped, preferably Hatch
  • ½ cup sour cream Full fat please.
  • ½ teaspoon New Mexico Red Chile Powder or ancho chile powder. Use ½ – 1 teaspoon. Depending on heat tolerance level.
  • 1 ½ cups Shredded Pepper Jack cheese Or plain Monterey Jack, measured after shredded
  • ½ cup Shredded Pepper Jack Cheese or Monterey Jack tor topping the casserole

Instructions

  • Select Saute and add butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add 1 cup chicken broth, salt and pepper to the onions.
  • Put a steamer basket in the pressure cooker pot. Add the sliced potatoes. Lock lid in place, select High Pressure, 4 minutes cook time and press start.
  • Once the cook time is over and timer beeps, turn off pressure cooker and do a quick pressure release. Carefully remove potatoes and steamer basket from the pressure cooking pot. Place potatoes in a greased 9×13 oven safe dish.
  • Stir chile peppers, chile powder, sour cream and cheese into cooking liquid in pressure cooker. Pour over potatoes. Use a large spoon to gently mix sauce with the potatoes.
  • Top with remaining shredded cheese. Cook at 350 degrees for 15 minutes or until cheese is melted and sauce is bubbly.

Notes

Tips For Success:
  • You will need a steamer basket insert for your Instant Pot. Simply using the trivet will make this recipe more difficult.
  • Knife skills. Practice, practice, practice. For this recipe to cook evenly and come out perfect, one must slice the potatoes evenly and at ⅛ inch thick. That way the potatoes will cook evenly and the recipe will work with the cook time of four minutes. If the potatoes are cut thicker, the time setting will need to be adjusted. 
  • The best way to insure that those potatoes are sliced evenly is to use a mandoline. My OXO Mandoline has settings for ⅛ inch and it works like a charm. And I highly recommend purchasing a cut-proof glove. Using your hand rather than the slicer device that comes with the mandolin is much more manageable. But also dangerous. These gloves keep those fingers cut-free.
NOTE: I have omitted the chile peppers and chile powder in this recipe to make classic Instant Pot Scalloped Potatoes. If you want to omit the peppers, there is no adjustments needed for the recipe.

Nutrition

Calories: 308kcal | Carbohydrates: 34g | Protein: 12g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 466mg | Potassium: 856mg | Fiber: 4g | Sugar: 4g | Vitamin A: 615IU | Vitamin C: 62mg | Calcium: 256mg | Iron: 2mg

Green Chile Instant Pot Scalloped Potatoes … They’re What’s For Dinner

Chili vs Chile, What’s The Difference?

By Leave a Comment

What’s the difference? Is it Chile, chili or Chille?

Quick Answer

TermMeaning
ChileA pepper (capsicum)
ChiliA stew or soup, such as chili con carne
ChilliCommon spelling in the UK, India, Australia
Chile vs Chili cartoon.

Cartoon credit: Ricardo Cate, New Mexico Cartoonist.

Related Chile Guides

There are a lot of Mexican and Southwestern recipes that come out of my kitchen and when searching my recipes, you’ve more than likely noticed the words chili, chile and maybe even chilli. Are they the same thing? Do they each mean something different?

Here in Colorado, we’re proud of our Pueblo Chile Peppers, and we can’t get enough of neighbor’s crops to the South, New Mexico Chile peppers. The grass is always greener?

We also like to eat chili style soups, the finished dish, like my recipe fo Cowboy Chili. And please try my Colorado Green Chili. In this article, I’m going to explain how I use the words chili or chile in our Colorado culinary arena.

Table of contents

Mirasol chile ristra.

Chile with an “e”

The word “chile” with an e, in reference to food (rather than the country) refers to a capsicum pepper. A capsicum pepper, red or green chile peppers, or chiles for plural. Here in Colorado we acquire chile peppers grown in Southern Colorado and throughout New Mexico.

In addition, any hot pepper I refer to in recipes, such as Poblano, Jalapeno, Ancho, Pasilla, Serrano, Chile de Arbol, etc. are all chile peppers.

You’ll also find the word chile in recipe titles describing Southwestern dishes that use a lot of chile peppers like, Red Chile Sauce or Enchiladas with Red Chile Gravy. These dishes will feature a particular type of chile pepper, therefore the use of the words chile with an “e” appears in the title of the recipe.

Another great example is this recipe for Green Chile Stew, which is made with lots of green chile peppers, beans and potatoes It’s a stew, but not a “chili-style” soup.

How To Serve Bison Chili.

Chili with an “i”

When we speak of “chili” with an “i”, I’m referring to a thick and rich chili soup style dish. Most people are familiar with Chili con Carne, (Spanish for Chili with meat) which is customarily made with ground or chopped beef. It can also include beans and spices. The blend of spices used to make chili type soup is called Chili (with an “i”) Seasoning.

However, New Mexico has a Chile Con Carne made with dried red New Mexico chiles or with a single red chile powder, herbs and spices. I’ve seen it spelled both as chili con carne and chile con carne.

Spelling Variations

There are other spellings you can see for chile peppers, such as chilli, chilly and chillie, chillies, chillies and of course, chili. From what I can tell, the spelling appears to be a cultural thing. For example, the spellings “chilli and chillies” are commonly used in the U.K., Europe and India to describe a capsicum pepper.

New Mexico Chimayo Red Chile Powder in a small glass container.

Chile Powder vs. Chili Powder Seasoning

Chile powder with an “e” refers to a powder that’s been ground from a single variety of chile pepper. while Chili with an “i” refers to a seasoning blend used in chili soups. I use these two products frequently in my recipes, so much that I’ve created an entire reference post What Is Chile Powder.

In Conclusion

Is it normal to get so obsessed with chile peppers? For us here in Colorado, it's completely normal.

Each Fall, we celebrate the arrival of Hatch Chile peppers and our locally grown Pueblo Chile Peppers. Parking lots and roadside stands fire up their chile roasting drums and the aromas of New Mexico chiles fill the air.

We evangelize and we obsess. We talk constantly about them, we dig out our hatch green chile recipes, and we add chile peppers to almost everything we cook.

And we stock our freezers with baggies full of the roasted chile peppers.

With all of that information, I hope I’ve whet your appetite for recipes using Hatch Chile Peppers or Pueblo Pueblo Peppers in recipes. To learn more about recipes using chile peppers please reference my Southwest New Mexican Category.

Old Fashioned Pea Salad With Eggs

By 50 Comments

This is a recipe for Old Fashioned green pea salad with eggs. Using frozen peas makes this a cinch to make. It’s Creamy with Miracle Whip, savory with bacon and cubed cheddar cheese. A popular choice for pot lucks and back yard bbq’s.

If you’re looking for more side dish recipe using frozen peas, take a look at this Mixed Green Vegetable Medley.

Old Fashioned Pea Salad with Eggs

What You Can Expect From This Recipe

This is a recipe I’ve had for well over 50 years. A family recipe that made regular appearances at every family pot luck or Holiday gathering. My mom used to call it Pea Salad with Eggs. Her reference to eggs due to the fact that she thought any salad was better with chopped hard boiled eggs.

This green pea salad is easy to make and a crowd pleaser. It’s ingredients are classic “salad” ingredients, similar to making Old Fashioned Potato Salad. However, a bit easier.

Creamy, sweet and savory, cheesy and crunchy with bacon, you might want to double this recipe, because it won’t last long. People love this Southern style pea salad.

Ingredients to make old fashioned green pea salad.

Ingredients You’ll Need

  • 16-ounce package of frozen peas
  • Medium cheddar cheese
  • Hard boiled eggs
  • Celery
  • Sweet pickles
  • Cooked and crumbled bacon
  • Heavy Cream
  • Miracle Whip

About Miracle Whip: Growing up, in our family, when using a mayonnaise type product, Miracle Whip was the choice. It was used in potato salad and on sandwiches. Miracle Whip is a sweeter and tangier version of mayonnaise.

Ingredient Substitutions

  • Sweet Pickles: Substitute sweet pickle relish.
  • Miracle Whip: You can substitute mayonnaise for Miracle Whip, but if you do, add ⅛ teaspoon of apple cider vinegar, and ¼ teaspoon sugar.

The Process: It’s Easy!

Mixing ingredients in a bowl to make pea salad with eggs.
  1. Step 1: In a large bowl, combine cooked and drained frozen peas, cheddar cheese cubes, chopped hard boiled eggs, chopped celery, chopped sweet pickle, and crumbled bacon.
Making old fashioned green pea salad with eggs.
  1. Step 2: Gently stir to combine ingredients.
Adding miracle whip and cream to pea salad with eggs.
  1. Step 3: In a small bowl, combine cream and Miracle Whip. Pour it over the pea salad mixture. 
Stirring together Miracle Whip dressing over old fashioned pea salad with eggs.
  1. Step 4: Add salt and pepper and using a large spoon stir until will combined. Refrigerate for at least 2 hours to let flavors marry.

Questions You May Have

Can You Use Canned Peas?

You could, and if you do, drain them very well. Canned peas will have a mushier texture and different flavor. Please stick with sweet frozen peas for this recipe.

Do You Serve Pea Salad Cold?

Yes. It’s meant to be “made ahead” and served cold.

Tips For Success

  • Once the peas are cooked, let them cool for about 15 minutes before mixing the salad. If the peas are piping hot, the cheese will start to melt.
  • The original recipe doesn’t call for it, but I like to add ½ cup chopped sweet onion.
  • Make sure the cheese is very cold. It will be easier to cut into cubes.
  • Same with hard-boiled eggs. Make them the day before and refrigerate until ready to use. Warm eggs will simply fall apart when you try to chop them.

Storage

Since this is a mayonnaise based pea salad, don’t leave it sit out for over two hours. Store in the refrigerator for up to 4 days. This salad simply won’t freeze well.

What To Serve It With

This Old Fashioned Pea Salad with Eggs is a Summer Pot Luck favorite.

Recipe for Pea Salad With Eggs

Old fashioned pea salad with eggs in a gold serving bowl.

I hope you give this unique pea salad with eggs recipe a try. It’s super easy to make and a guaranteed crowd pleaser. Try this salad for your next gathering and be ready to share the recipe.

And if you’re looking for even more side dishes for picnic style gatherings, don’t miss this line-up of Summer cook-out sides. I’m positive you’ll find something you love. And the most popular side dish on my site for Broccoli Rice and Cheese Casserole.

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.

Frozen green pea salad with eggs.
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4.75 from 4 votes

Old Fashioned Frozen Green Pea Salad with Eggs

Pea Salad With Eggs is a delicious and popular Summer BBQ side dish recipe. Easy to make.
Prep Time20 minutes
Cook Time10 minutes
Resting time2 hours
Total Time2 hours 30 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 254kcal
Author: Lea Ann Brown

Ingredients

  • 16 ounces frozen peas cooked, drained and cooled
  • 1 cup Medium Cheddar Cheese cut into small cubes.
  • 2 hard cooked eggs chopped
  • 1 Cup celery chopped
  • ⅛ Cup sweet pickles drained, chopped
  • 2 slices thick bacon cooked and crumbled
  • 2 Tablespoons Heavy cream
  • ½ Cup Miracle Whip or Mayonnaise
  • Salt and Pepper to taste

Instructions

  • Cook frozen peas according to package instructions. Let them cool for about 15 minutes before proceeding.
  • In a large bowl, combine cooked and drained peas, cheddar cheese cubes, chopped hard boiled eggs, chopped celery, chopped sweet pickle, and crumbled bacon. Stir to combine.
  • In a small bowl, use a fork to whisk together the Miracle Whip and heavy cream.
  • Pour it over the pea salad mixture. Add salt and pepper and using a large spoon stir until will combined.
  • Cover and chill for two hours and better yet over night.

Notes

Tips for Success
    • Once the peas are cooked, let them cool for about 20 minutes before mixing the salad. If the peas are piping hot, the cheese will start to melt.
    • The original recipe doesn’t call for it, but I like to add ½ cup chopped sweet onion.
    • Make sure the cheese is very cold. It will be easier to cut into cubes.
    • If you have time, make the hard boiled a day in advance. They’ll be easier to chop if refrigerated and very cold. Warm eggs will simply fall apart when you try to chop them.
This is a mayonnaise based pea salad, don’t let it sit at room temperature for over two hours.

Nutrition

Calories: 254kcal | Carbohydrates: 16g | Protein: 12g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 96mg | Sodium: 424mg | Potassium: 306mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1046IU | Vitamin C: 31mg | Calcium: 174mg | Iron: 1mg

Old Fashioned Pea Salad With Eggs …It’s What’s for a Side dish.

This recipe for Pea Salad with Eggs was first published in 2013 and updated March 19, 2024 with better photos and step by step instruction photos.

Original 7 Can Taco Soup with Ranch Dressing

By 20 Comments

This Taco Soup With Ranch Dressing is truly the easiest soup recipe you’ll find. And without sacrificing flavor. Simple with ingredients, about 15 minutes worth of prep work, 15 minutes cook time, it’s a 30-minute meal your family will love. A perfect comfort food dinner recipe when you don’t feel like cooking. You’ve got to give this one a try.

If you love hearty Mexican style soups try my Chorizo Soup with cabbage. Or this rich and robust Cowboy Chili.

Taco soup with ranch dressing and ground beef.

This Taco Soup Recipe with Ranch Dressing is a recipe that I’ve had for well over 50 years. A recipe from the convenience era of the 60’s, and a soup recipe that I still make today … over and over … and over.

My mom had this recipe in her recipe box, in it’s original form, clipped from what looked like a commercial package. I’m guessing the packet of Hidden Valley Ranch Dressing.

Back in the day we called this soup Taco Soup with Ranch Dressing or 7 Can Taco Soup.

Taco Soup is extremely kid friendly. And very mom friendly because there’s hardly any chopping required. You’ll spend more time opening those 7 cans than chopping the onion and garlic.

Good ol’ fashioned Taco Soup to the rescue, it’s such a great recipe when you need dinner in a jiff, and I mean a New York Minute jiff. It feeds a crowd, and it’s so incredibly easy. Its what cook when you don’t feel like cooking.

Taco Soup with Ranch Dressing is an oldie but goodie recipe that’s flat out delicious.

Ingredients You’ll Need

Ingredients to make 7 can taco soup with ranch dressing.

Nothing fancy here, just a quick visit to the canned food aisle and you’re in business.

  • Beans: 1 can each: Pinto Beans, Black Beans, Kidney Beans
  • 1 Can Yellow Corn: Or substitute an equal amount of frozen corn.
  • 1 Can Chopped Tomatoes: I like Red Gold Petite Diced Tomatoes. As the description indicates, the tomatoes are of a smaller chop, therefore making them more appealing in soups. If you have a can of large chunked chopped tomatoes, use kitchen shears to chop them into smaller pieces. Just open the can and insert the shears. No need to dirty an extra bowl.
  • 2 Cans Beef Broth
  • 1 Sweet Onion
  • 2 Cloves Garlic, or garlic powder.
  • 2 Pounds lean ground beef. A fat ratio of 90% to 10% will still give you enough fat for flavor without it being greasy.
  • 1 Packet of Hidden Valley Ranch Dressing
  • 1 Packet of your favorite Taco Seasoning Mix. Or substitute two tablespoons of my Homemade Taco Seasoning Blend.

Ingredient Substitutions

One of great things about this taco soup is the ability to customize it and make it your own.

  • Don’t like Kidney beans? Switch them out for a white bean such as Cannellini or Great Northern beans.
  • Use a can of white corn or even hominy in place of yellow corn.
  • Want to make it spicier? Switch out the diced tomatoes for a can of Rotel Tomatoes with green chile peppers.
  • If you don’t eat beef, ground chicken or ground turkey will work well here. Ground chicken breast is very lean. You’ll have to add a little oil when frying it.

How To Make It, The Process

It’s so easy to make Taco Soup with Ranch Dressing that it will become a Fall and Winter staple. Protein packed and full of flavor, it’s hearty and filling. So grab your can opener and let’s get started.

Draining beans and corn in a colander to make taco soup with ranch dressing.
Cooking ground beef to make taco soup with ground beef.
  1. Step 1: Place a large colander in the sink. Open the cans of beans and corn, place in the colander all at once to drain. No need to rinse. In the meantime, chop the onion and garlic.
  2. Step 2: crumble the ground beef and cook until about half way done. Add the onion and cook until tender, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. 
Cooking simple taco soup with ranch dressing.
Adding ranch dressing and taco seasoning to taco soup with ranch dressing.
  1. Step 3: Add in the drained beans and corn, undrained tomatoes, the cans of beef broth and stir well.
  2. Step 4: Add the packet of ranch dressing and the packet of taco seasoning, stir and add the water.
Cooking taco soup with ranch in a Dutch Oven.
  1. Step 5: Simmer for 15 minutes or until flavors are blended. Done! Serve piping hot.

What To Serve It With

This hearty soup with a tossed salad like my recipe for Southwestern Salad and Cheesy Cornbread.

Questions You Might Have

Can I Make Taco Soup In The Crockpot?

You can. But you’ll need to brown the ground beef before adding the ingredients to the slow cooker. Since the canned ingredients are already cooked, I don’t recommend using the crock pot for cooking taco soup. Use it only as a tool to keep soup warm if you’re making it for a party. I’m thinking Super Bowl or a Sunday family gathering.

Can I Freeze Taco Soup?

Yes. Everything about this soup is freezable. This recipe makes a very large batch, so store any leftovers in a freezer safe container. It will keep for up to three months. Thaw in the refrigerator overnight and heat stovetop.

Can I Use Bottled Hidden Valley Ranch Dressing?

I’ve never made taco soup with anything other than Hidden Valley Ranch dry seasoning and dressing mix. Since this is the original recipe, I’d stick to using the dry seasoning packet.

Is This Soup Spicy?

No. This recipe as written is not spicy, and that’s what makes it so wonderfully kid-friendly. If you purchase a spicy taco seasoning mix, or add hot sauce, or jalapeno peppers, only then will you have a spicy taco soup.

Tips For Success

  • You’ll notice there’s no salt and fresh ground pepper in the ingredient list. The seasoning packets and the canned ingredients can contain enough salt to adequately flavor this soup. Wait until finished cooking, taste and adjust by adding salt and pepper if needed.
  • This makes a large batch of soup, so choose a large soup pan. A 6-quart pot will work well here.
  • Choose a ground beef blend of 90% lean to 10% fat. That little bit of fat content will add enough fat to cook the onions and garlic. And the fat will make the soup more flavorful.

Toppings and Add-Ins

Even though this taco soup recipe is meant to be a quick week-night dinner miracle meal. If you have time to fuss, here are some great topping ideas.

  • Slices of lime. A squeeze of fresh lime juice makes any Mexican style soup brighter with flavor.
  • Chopped Avocado: Adding a creamy texture is always a good thing.
  • Chopped Cilantro
  • Corn Chips: I like to take a small hand full of yellow or white corn chips and give them a good crunch for a topping. Purchased tortilla strips also work well here.
  • A dollop of Sour Cream is always a good choice.
  • If you’re looking to add some heat, top Taco Soup with thin slices of Jalapeno Pepper or Pickled Jalapeno Peppers.
  • A shake or two of your favorite hot sauce will shake things up.
  • A scoop of Guacamole? Say yes please.
  • Shredded Cheese: Add your favorite. White Cheddar, Cheddar, Monterey Jack, Fiesta Jack, or Muenster cheese all work well here. Familiar with Cotija Cheese? It’s a Mexican crumbling cheese that your Taco Soup will love.

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.

Taco Soup with Ranch dressing topped with grated cheese, avocado and lime.

Recipe For Taco Soup with Ranch Dressing

This simple Taco Soup gets a 5-star rating at our house. Ready in just about 30 minutes, its hearty with ground beef, canned beans, canned corn and tomatoes. Packets of Hidden Valley Ranch dressing and Taco seasoning ramp up that flavor to a crazy-delicious level. A recipe from the same era that brought us Taco Salad with Doritos and Catalina Dressing … you’ve got to give this one a try.

Try serving this taco soup with my Cornbread Recipe with Creamed Corn.

Explore More Mexican Soup Recipes

I consider Soup Recipes, and Southwestern Style soups to be my speciality, so be sure to check out my Soup and Stew Category. You’ll find lots of comfort food recipes including one of the most popular on my site for Anthony Bourdain’s New Mexico Chile.

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.

7-can taco soup with ranch dressing.
Print Recipe
5 from 3 votes

Taco Soup with Ranch Dressing

Easy 7 Can Taco Soup with Ranch Dressing. You've got the easiest soup recipe ever.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup, Stews and Chilis
Cuisine: Southwestern
Servings: 12
Calories: 415kcal
Author: Lea Ann Brown

Ingredients

  • 2 pounds lean ground beef 90% – 10% is a good blend.
  • 1 cup sweet onion chopped, 1 large onion
  • 2 cloves garlic chopped, or ½ teaspoon garlic powder.
  • 15 ½ ounce pinto beans canned, drained
  • 15 ½ ounce kidney beans canned, drained
  • 15 ½ ounce black beans canned, drained
  • 15 ½ ounce yellow corn canned, drained
  • 15 ½ ounce chopped tomatoes canned, undrained
  • 2 14.5 ounce Cans beef broth
  • 1 package Hidden Valley Ranch Dressing Seasoning 1 ounce package. Salad Dressing and Recipe Mix, on the dressing aisle
  • 1 package Taco Seasoning 1 ounce
  • 1 Cup water

Instructions

  • Place a large colander in the sink. Open all cans of beans and corn, place in the colander all at once to drain.
  • In the meantime, chop the onion and garlic.
  • In a large Dutch Oven or soup pan crumble the ground beef and cook until about half way done. Add the onion and cook until tender, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
  • Add in the drained beans and corn, undrained tomatoes, the beef broth. Stir well.
  • Sprinkle in The ranch dressing, taco seasoning and stir well. Add water.
  • Simmer for 15 minutes or until flavors are blended. Sprinkle with some chopped raw onion and shredded cheese. Serve with corn chips.

Notes

Tips for Success:
    • You’ll notice there’s no salt and fresh ground pepper in the ingredient list. The seasoning packets and the canned ingredients can contain enough salt to adequately flavor this soup. Wait until finished cooking, taste and adjust by adding salt and pepper if needed.
    • This makes a large batch of soup, so choose a large soup pan. A 6 quart pot will work well here.
    • Choose a ground beef blend of 90% lean to 10% fat. That little bit of fat content will add enough fat to cook the onions and garlic. And fat will make the soup more flavorful.
 
Even though this taco soup recipe is meant to be a quick week-night dinner miracle meal. If you have time to fuss, here are some great topping ideas.
    • Slices of lime. A squeeze of fresh lime juice makes any Mexican style soup brighter with flavor.
    • Chopped Avocado: Adding a creamy texture is always a good thing.
    • Chopped Cilantro:
    • Corn Chips: I like to take a small hand full of yellow or white corn chips and give them a good crunch for a topping. Purchased tortilla strips also work well here.
    • A dollop of Sour Cream is always a good choice.
    • A shake or two of your favorite hot sauce will shake things up.
    • Shredded Cheese:

Nutrition

Calories: 415kcal | Carbohydrates: 59g | Protein: 30g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 518mg | Potassium: 904mg | Fiber: 14g | Sugar: 3g | Vitamin A: 319IU | Vitamin C: 6mg | Calcium: 62mg | Iron: 6mg

7 Can Taco Soup with Ranch Dressing …It’s what’s for Dinner.

This recipe for Taco Soup with Ranch Dressing was originally published November of 2013 and updated March of 2024 with step by step instructions.