Blog - Cooking On The Ranch

Cinnamon Pecan Peach Bread

September 27, 2023 By Lea Ann Brown 2 Comments

Cinnamon Pecan Peach Bread is a delicious blend of sweet and savory flavors, making it an ideal choice for breakfast, brunch, or a sweet afternoon snack. With a simple batter full of fresh juicy peaches, let’s take a look at what makes it so special.

A loaf of peach bread on a wooden cutting board.

What You Can Expect From This Recipe

Is it a bread? a cake? A crumb cake? A Dessert Cake? Thats the beauty of this easy peach bread recipe. It seems like it can fit into all those categories.

This quick peach bread takes advantage of fresh peach season and it’s a very rewarding baking project easy enough for a beginning baker. And a delightful way to embrace the flavors of peach season and enjoy the rewards of baking.

With its blend of sweet peaches, warming cinnamon, and crunchy pecans, it’s a versatile treat that’s perfect for any occasion.

There’s a certain joy in baking your own bread. Especially quick breads, which are not only quick and easy, but moist and luscious. Almost like a dessert.

Here’s how you can make your very own Cinnamon Pecan Peach Bread. It’s simply the best peach bread recipe.

Gather Your Peach Bread Ingredients

Fresh Peaches: The star of the show, fresh peaches, provide natural sweetness and a burst of fruity flavor. Using ripe peaches is crucial to achieving that perfect balance of sweet and tart.
Spices: Ground cinnamon adds depth and warmth to the bread, elevating the flavor profile with its spicy-sweet notes. It’s a classic pairing with peaches that never goes out of style.
Pecans: Pecans bring a delightful crunch and a rich, nutty taste to the bread.

About Palisade Peaches

Palisade Peaches are famously grown on our Western slope, in and around the town of Palisade. Colorado peaches are known for being extra juicy and extra sweet, thanks to the long sunny hot days and cool Colorado Summer nights. That equals perfect conditions for fruity sugars to develop. To learn more about what makes a Colorado Peach so special, check out this article about Colorado Western Slope Peaches.

Let’s Get Started!

Step by Step Instructions, It’s Easy!

Sifting together dry ingredients to make peach bread.

Step 1: Add flour, salt, baking soda, baking powder and cinnamon to a large bowl. Use a whisk to sift these dry ingredients together.
Step 2: Using a whisk, beat eggs until slightly foamy.

combing dry ingredients and eggs to make peach bread.

Chopping fresh peaches to make peach bread.

Step 3: Add the oil and sugar and beat well.
Step 4: Chop fresh peeled peaches into bite sized pieces.

Adding fresh peaches to batter to make peach bread.

Mixing peaches with batter to make peach bread.

Step 5: Add diced peaches and vanilla extract and mix briefly to combine.
Step 6: Add the dry ingredients to wet ingredients and mix well. Stir in chopped pecans.

Batter in loaf pans to make peach bread.

Step 7: Pour batter into two 9″ x 5″ x 3″ loaf pans that have been greased or sprayed with non-stick cooking spray.
Step 8: Bake for 45 minutes. Use a cake tester or a toothpick to make sure the center of the loaf is fully cooked.

Common Questions About Peach Bread

What is the easiest way to peel peaches?

Easy! Blanch them. In a deep saucepan, add enough water to cover whole peaches. Bring the water to a boil. Carefully place fresh peaches in the water and let them cook for one minute. Using a slotted spoon, move the peaches to a colander in the sink and run cold water over them. As soon as they’re cool enough to handle, the skins will fall right off.

Can I Use Canned Peaches Instead of Fresh?

You can, however the flavor of the bread will be much sweeter. Be sure to drain the peaches well, and pat them dry with a paper towel. Too much moisture will cause the bread to be to moist and crumble.

Can I Add A Glaze On Top?

Absolutely. Try this easy powdered sugar glaze. Mix together 1-¼ Cups powdered sugar and 3 Tablespoons of milk (more if needed). Drizzle over the peach bread. Easy.

Tips for Success

One of the most important things to remember when making any quick bread is not to over mix the batter. There’s no reason to use a stand mixer, simply use a little elbow grease to mix the ingredients. You can even use a whisk to froth the eggs.
I have used both butter and non-stick spray to grease the loaf pans. Both work well. Flouring the loaf pans will add an extra layer of “no-stick” security.
Use a whisk to fluff flour before placing it into the 1-cup measuring cup. This will keep the flour from packing down and your loaf will be lighter and springier.
Rough chop the peaches.
Leave most of that peach juice behind. Too much liquid will cause the bread to be too moist and it will fall apart when you try to slice it.

Serving:

Smear a slice with some whipped cream cheese = delicious.
Peach bread is delicious served warm with a pat of butter and a drizzle of honey.

Storage:

Wrap any left over peach bread in plastic wrap and then again in aluminum foil. Store in refrigerator for up to 5 days and store in the freezer for up to 6 months.
Can You Freeze Peach Bread? Yes! This quick bread is so easy to make, make several loaves, freeze them and keep them for gifts or that last minute pot-luck you’re invited to.

Variations:

Gluten Free: Substitute all purpose flour with a 1:1 gluten free flour blend.
Nut Free: If you’re dealing with a nut allergy, simply omit the pecans. Try substituting with roasted pumpkin seeds if you want that crunch.
Fruit Variations: Apricots work very well as a substitution.

Slices of cinnamon pecan peach bread buttered.

I hope you give this easy peach quick bread recipe a try. It’s such a great way to use up fresh peaches and a pure treat for the palate.

And if you’re looking for more ways to use fresh peaches, take a look at my Peach Category. You’ll find lots of great recipes including the most popular on my site for Peach Crumble Pie.

More Quick Bread Recipes

Print Recipe

5 from 1 vote

Cinnamon Pecan Peach Bread

Prep Time20

Cook Time45

Total Time1 5

Course: Bread

Cuisine: American

Servings: slices

Calories: 503kcal

Author: Lea Ann Brown

Equipment

2 loaf pans

Ingredients

3 cups flour
1 teaspoon Kosher salt
½ teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
3 large eggs
1 cup canola oil
2 cups sugar
2 cups fresh peaches 3 large peaches. Or frozen peaches. Chopped
1 Tablespoon Vanilla extract
1 cup chopped pecans

Instructions

To Peel Peaches: Bring a saucepan of water to a boil. Drop in the peaches and let them simmer for 1 minute. Pour them into a colander and use a knife to easily remove the skins. Remove the flesh from the pit and rough chop the peaches. Set aside.
Preheat oven to 325 degrees.
Butter two 9 x 5 x 3-inch loaf pans. You can also use non-stick spray or even shortening to coat the bottom and sides of the pan.
Add flour, salt, baking soda, baking powder and cinnamon to a large bowl. Use a whisk to sift these dry ingredients together.
In another large bowl, using a whisk, froth the eggs until foamy. About 1 minute. Add the oil and sugar and blend well.
Add fresh peaches and vanilla and mix briefly to combine.
Add the dry ingredients and mix well. Stir in chopped pecans.
Spoon batter into prepared loaf pans and bake for 45 minutes. Use a cake tester or a toothpick to make sure the center of the loaf is fully cooked.
Let cool for 30 minutes on a wire rack before removing from pan.
Smear a slice with some whipped cream cheese = delicious.

Notes

Tips for Success:

- One of the most important things to remember when making any quick bread is not to over mix the batter. There’s no reason to use a stand mixer, simply use a little elbow grease to mix the ingredients. You can even use a whisk to froth the eggs.

- I have used both butter and non-stick spray to grease the loaf pans. Both work well.

- Use a whisk to fluff flour before placing it into the 1-cup measuring cup. This will keep the flour from packing down and your loaf will be lighter and springier.

- Rough chop the peaches.

- Leave most of that peach juice behind. Too much liquid will cause the bread to be too moist and it will fall apart when you try to slice it.

Storage

Wrap any left over peach bread in plastic wrap and then again in aluminum foil. Store in refrigerator for up to 5 days and store in the freezer for up to 6 months.

This quick bread is so easy to make, make several loaves, freeze them and keep them for gifts or that last minute pot-luck you’re invited to.

Nutrition

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.

Cinnamon Pecan Peach Bread … It’s What’s For Breakfast

Green Chile and Pork Stew

September 8, 2023 By Lea Ann Brown 4 Comments

Green Chile and Pork Stew is bold with flavor, hearty in nature, warming with flavor, brimming with Chile Peppers, cubed pork loin roast, potatoes and hominy. Slightly spicy, slightly tangy and mostly mouthwateringly comfort food delicious.

And if you love a good hearty stew recipe, don’t miss my recipe for Bison Stew. Made with Porter beer for an amazing layer of flavors.

Green chile stew served in a green Frankhoma bowl.

Is there anything better than having a huge pot of stew on the stove top? Simmering, steeping, and filling the house with the aromas of comfort? And especially if those aromas include chile peppers and warming Southwestern spices.

Green Chile Stew is a hearty flavorful stew originating in the Northern part of New Mexico. It’s a popular dish in the Southwest and most certainly contains a good amount of Hatch Chile Peppers, pork, potatoes and tomatoes. For my version, I make my Green Chile Stew with Hominy also. Hominy adds a unique layer of texture that we find irresistible.

Green Chile and Pork Stew should not be confused with Chile Verde, which does contain green chile peppers and pork, but lacks ingredients such as potatoes, to make it a stew.

Hatch Green Chili (with an “i”, opposed to chile with an “e”) is more of a chili style soup, with Hatch chile peppers and which may or may not contain pork, depending on regional differences.

With that said, in this post, you’ll discover:

Step-by-step instructions for making the dish
The best cut of pork roast to use
Ideal potato varieties for texture and flavor
Creative variations to make the recipe your own
A guide to chile pepper varieties to help you balance heat levels

This Green Chile Pork Stew is always a perfect project for a Sunday afternoon …not to mention the rewards of leftovers to start the week or meal prep stew-filled containers in the freezer for quick weeknight dinners.

This is a recipe I’ve made for over 30 years, tinkering as I went to develop the most perfect flavors before sharing with you.

Let’s take a look:

Ingredients You’ll Need

Pork, What Cut To Use: Pork Loin Roast vs. Pork Shoulder: For this recipe we’re using a lean pork loin roast. A leaner cut than a Pork Shoulder Roast. Its boneless and has much less fat and connective tissue than a pork shoulder butt roast. It’s evenly shaped which means that it’s easier to cut into bite sized pieces. A pork shoulder Butt roast can weigh up to eight pounds and is usually sold bone in. It’s a much fattier cut of pork, and usually required a lengthy long roasting time for it to become tender. Traditionally a pork shoulder roast is shredded for pulled pork sandwiches. Once roasted, shredded and fat removed, it can most certainly be added to soups and stews. If you want to use a pork shoulder roast, allow extra time to roast it in the oven. Once cooled enough to handle, shred the meat, separate the fat and then continue with this recipe. Since you’re adding already cooked pork to the ingredients, you’ll only need enough cooking time for the potatoes to become tender.
Green Chile Sauce
Hominy: We’ll use canned hominy to speed up the cooking time. You may also find frozen hominy available to you, which will work fine for this recipe. If using dried posole, you’ll need to soak it overnight, then cook it for a few hours before adding it to the stew.
Choose The Right Potatoes: Choose a medium starch potato like Yukon Gold or Red Potatoes. They’ll hold their shape and texture better in a long simmer. Plus the skins of these varieties are tender and very pleasant to eat. Which means no peeling. Save those starchy tough-skinned Russet potatoes to make fluffy baked potatoes.
Roasted Chile Peppers: I keep a stockpile of fresh roasted Hatch chile peppers and Pueblo chile peppers in the freezer. They freeze like a charm and can be used all Winter long in dishes like this Green Chile Stew.
Canned Tomatoes: Choose a small diced canned tomato as they’ll break down easier for a more pleasing texture. Crushed tomatoes are also a good choice here.
1 small can Cream of Chicken Soup makes this a creamy green chile stew.
New Mexico Chimayo Chile Powder is preferred, It’s an absolute necessity is a well stocked Southwestern kitchen. Chimayo chile powder is a very special single blend powder, ground from chile peppers grown in the Chimayo, New Mexico area. Any New Mexican chile powder will work well here. Don’t use chili seasoning (spelled with an “i”) as it’s a blend of seasonings used to season chili soups.

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

Ingredient Substitutions

Tomatoes: If you’re lucky enough to have a bounty of fresh tomatoes, by all means use them. Peel them and then dice. You’ll need about 6 large tomatoes.
Green Chile Sauce: For this recipe I use my homemade Green Chile Sauce. Please feel free to use a canned or jarred variety from the Mexican food aisle.
Chile Powder: If you simply don’t have access to New Mexico Chile Powder, you can easily order it from on-line stores like The Hatch Chile Store. A good substitution is Ancho Chile Powder, found on the spice aisle at your local supermarket. Or make it smoky by using Smoked Paprika or Chipotle Chile Powder.

Chile Peppers To Use For Green Chile And Pork Stew

For this recipe I’ve used local Colorado produce, the Pueblo Chile which is grown in the Southern part of Colorado. Pueblo chilies are Mirasol chiles, and comparable to moderate jalapeno peppers, and are usually a little warmer than cayenne peppers.
Control the heat: If you’re new to cooking with chile peppers, and concerned about heat, start with a milder variety, like mild New Mexican Hatch Chile Peppers, Anaheim or even Poblano Peppers. You can roast fresh chiles over the open flame your gas stove top, or broiled in the oven. Turn peppers frequently for both methods in order to create charred skin on all sides.
Or you can purchase canned cooked roasted chile peppers in the grocery store either in the freezer section or canned on the Mexican food aisle.

If you're looking to learn more about Colorado and New Mexico Chile Peppers and how to use them, don't miss my article on Chile vs Chili … Know The Difference.

How To Make Green Chile Stew, Step by Step

Browning pieces of pork to make green chile stew.

Browning chopped onions in a large black skillet.

Step 1: In a large fry pan, add a third of the oil and brown the pork pieces in three batches, adding more oil as needed. Remove the pork pieces to a large plate as you brown each batch.
Step 2: Saute the onions until tender. This will bring out the sweetness of the chopped onions and more desirable than dropping raw onion into the stew. Be sure to a sturdy spatula to scrape up all of that flavor left from those pork pieces.

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

Pieces of seared pork loin roast in a dutch oven.

Ingredients for green chile stew in a Dutch oven.

Step 3: Add seared pork and onions into a 6 – 7 quart Dutch.
Step 4: Add chicken broth, canned tomatoes, chopped chile peppers, and spices. Simmer on low partially covered for two hours.

Green chile stew with potatoes and hominy in a dutch oven.

Step 5: Add potatoes, which have been cut into bite-sized pieces, hominy, cream of chicken soup, and the last can of Chicken Stock. Cook until potatoes are tender. About twenty to thirty minutes.

How To Serve It – Toppings

Our favorite way is to serve it with warmed flour tortillas or corn tortillas. Crushed corn chips are also welcome.
Provide additional toppings such as chopped cilantro, sliced radishes, chopped avocado and even a dollop of Mexican Crema or sour cream. Chopped raw onions are also a traditional topping for Mexican soups.
Substituting Homemade Cornbread for tortillas is a very popular way to serve this stew.
Salad: Make it a meal: Try serving this stew with this Southwest Salad with Black Beans.

Tips For Success:

When browning the pork, don’t over crowd the meat. Doing so will create moisture between the pieces which will compromise the browning process. Be patient and sear the pork in three separate batches.
This recipe calls for 8 cups chicken broth. A small can, 14.5 ounces, is just shy of two cups. Rather than open and using a partial additional can, I always make up the difference by adding water.
Purchase small Yukon Gold potatoes for easier cubing.
If you’d like to use dried hominy, rinse the hominy and let it soak covered in water overnight. Drain and add the dried hominy at the same time you start cooking the pork.
Vinegar: Once the stew is cooked, add a tablespoon of apple cider vinegar to brighten the flavors. In my kitchen it’s as important as salt and pepper.

Chef-Tip: Vinegar is an MVP pantry workhorse that I use almost as much as salt and pepper. Vinegar is an acid. Adding just a small amount will brighten and balance flavors.

Variations, Make It Your Own

Beef: Don’t eat pork? Substitute pork loin roast for a large top-sirloin steak or even a chuck roast. Cut the meat into bite sized pieces with no other changes to the recipe necessary. And don’t forget to sear that meat before adding it to the stew.
Chicken: I’d suggest using boneless skinless chicken thighs. They have a higher fat content and won’t dry out like chicken breast. Reduce cooking time to one hour before adding the final ingredients.
Vegetables and Legumes: Carrots, frozen or canned sweet corn, canned white beans are all desirable add-ins without compromising the integrity of this stew’s Southwestern integrity.
Tomatillos: Got some tomatillos? Remove the husk, rinse and chop. Use them in place of the green chile sauce.
Lower Carb: Watching those carbs? Simply omit the potatoes and hominy and add extra veggies. White beans and Barley are good add-ins here.

Make Ahead and Freezing Instructions

As with any soup or stew recipes, it’s actually best to make them a day ahead of time. This green chile stew is no exception. The flavor and heat of the chile intensifies and the flavors simply have a chance to come together.
If you’re going to make ahead and freeze for later, let’s say for a camping trip, slightly undercook the potatoes. They’ll finish cooking during the reheating process and you won’t risk mushy potatoes from the freezing process.

Questions You May Have

Is Green Chile Pork Stew Spicy?

That’s the beauty of green chile peppers. You can purchase mild, medium or hot chile peppers to suit your heat tolerance.

Can I Make This In A Slow Cooker?

Yes. Brown the pork and cook onions and then place them in a slow cooker. Add broth and seasonings and cook on low for 6 hours. Add potatoes and additional ingredients and cook for an additional 2 hours or until potatoes are tender.

What’s The Best Way To Reduce Spice Without Losing Flavor?

The veins and seeds of a chile pepper are where the heat lies. To make sure this stew retains a milder spice level, remove them after prep by scraping them out. If once you taste the end result and you feel it’s too spicy, add a little whole milk or a healthy swirl of sour cream or cream cheese to balance heat. And always remember, there are always mild, medium and hot variety of most chile peppers. Choose your heat level at this stage.

Can I Make Green Chile and Pork Stew In A Pressure Cooker?

Absolutely yes, however, I’ve never cooked it this way. I’d like to direct you to a pressure cooker expert for complete instructions. Take a look at this recipe from Paint The Kitchen Red.

Leftovers and Storage

Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat stovetop, or reheat individual servings in the microwave.
Can you freeze green chile stew? Yes. Divide leftovers in quart or gallon sized freezer safe zip-loc style baggies. Squeeze the air out once the stew has been placed inside and store laying flat to save freezer safe. This stew will keep in the freezer for three months. Let the stew thaw overnight in the refrigerator, then reheat.

Recipe for Green Chile and Pork Stew

Take advantage of the earthy flavors of roasted green chile peppers by making this hearty Green Chile Stew. It’s an easy stew to make and it feeds a crowd. Perfect for those Football party weekends.

More Stew Recipes

I consider soups and stews to be my specialty, so don’t miss my Soup Category. You’ll find lots of comfort food recipes including the most popular on my site for Hatch Green Chile, Colorado Style.

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.

Green chile pork stew served in a green Frankhoma bowl.

Print Recipe

5 from 2 votes

Green Chile And Pork Stew

A hearty stew brimming with Chile Peppers, cubed pork loin roast, potatoes and hominy. Slightly spicy, slightly tangy and mostly mouthwateringly delicious.

Prep Time45

Cook Time2 30

Total Time3 15

Course: Soup, Stews and Chilis

Cuisine: Southwestern Mexican

Servings:

Calories: 447kcal

Author: Lea Ann Brown

Ingredients

4 tablespoons olive oil divided
1 large sweet onion diced. About 1 ½ cups
3 pounds pork loin roast cut into large bite sized pieces
1 Tablespoon Kosher Salt divided
2 teaspoons freshly ground black pepper divided
1 pint green chile peppers roasted, stem removed, skin removed, seeds removed. I use about 10 large chile peppers.
8 cups chicken broth or more, if more liquid needed. Divided
2 14 ½ ounce canned crushed tomatoes or canned chopped tomatoes. Undrained
2 teaspoons ground cumin
1 tablespoon Mexican oregano or Marjoram
2 teaspoons New Mexico Red Chile Powder
1.5 pounds Yukon gold potatoes cut into bite sized pieces
10.5 ounce can cream of chicken soup
24 ounce can hominy drained
½ cup homemade roasted tomatillo salsa or your favorite jarred salsa verde
1 tablespoon apple cider vinegar optional (see notes)

Instructions

Cut pork roast into large bite-sized chunks.
In a large skillet, heat part of the oil. When oil is hot, add pieces of pork. Do not crowd the meat. You will need to brown in 2 – 3 batches. Sear pork until browned, salt and peppering each batch as you sear and adding more oil as needed. Remove seared pork to a plate.
Add diced onion to the skillet and cook until starting to soften, about 2 minutes. Be sure to scrape up that pork flavor from the bottom of the skillet.
Transfer onions and pork to a 7-quart Dutch Oven. Pour in 3 cans (or about 6 cups) chicken broth, canned tomatoes, chopped chile peppers, cumin, oregano, and chile powder.
Cover partially and let simmer on low for two hours.
Cut the potatoes into bite-sized pieces. If using Yukon Gold potatoes, you don't need to peel them. This skin is tender.
Add potatoes, hominy, cream of chicken soup, green chile salsa to the pork mixture. Add the additional 2 cups of chicken broth. Cook for 30 minutes to allow the potatoes to become tender and flavors to blend.
Stir in a tablespoon of apple cider vinegar.
Serve with corn chips, or flour tortillas.

Notes

This makes a very large batch of stew. Perfect for feeding a crowd or for a Sunday Afternoon Football party. This recipe freezes well.

Tips for Success

- When browning the pork, don’t crowd the meat. Doing so will create moisture between the pieces which will compromise the browning process. Be patient and sear the pork in three separate batches.

- This recipe calls for 8 cups chicken broth. A small can, 14.5 ounces, is just shy of two cups. Rather than open and using a partial additional can, I always make up the difference by adding water.

- Purchase small Yukon Gold potatoes for easier cubing.
- If you’d like to use dried hominy, rinse the hominy and let it soak covered in water overnight. Drain and add the dried hominy at the same time you start cooking the pork.

- Vinegar: Once the stew is cooked, add a tablespoon of apple cider vinegar to brighten the flavors.

Nutrition

Green Chile Pork Stew … Its Whats For Dinner

Moist Pumpkin Bread Made With Pumpkin Beer

August 30, 2023 By Lea Ann Brown 16 Comments

The secret to this super moist pumpkin bread recipe is to add pumpkin beer or pumpkin ale. This is a very popular recipe full of warm spices and pumpkin flavor. This is a “no mixer” pumpkin bread recipe, which makes this a quick and easy fix.

I’m not going to tip toe around the pumpkin patch with this one, I’m here to say … this is simply the best pumpkin bread recipe. And adios, rest in peace, to the pumpkin bread recipe I’ve made and served for over 30 years. (sorry Mom) This recipe is times better.

This is a pumpkin bread recipe made with pumpkin beer. I’m not an expert with the chemistry of what happens when you mix beer and flour, but even the great Heisenberg would stop the burners for a bite of this bread

Tip: Homemade Pumpkin Bread makes a wonderful seasonal gift for neighbors, co-workers and also makes a great hostess gift.

Take my advice and double this recipe and give as gifts. Let’s take a look.

Ingredients You’ll Need

This pumpkin bread recipe with no nuts, it’s pure and simple in flavor and texture.

Ingredients to make pumpkin spice bread with pumpkin beer.

Canned Pumpkin.
Pumpkin Beer, or ale
All Purpose Flour
Granulated White Sugar
Brown Sugar
Oils: olive oil and vegetable or canola oil.
Eggs
Baking Soda
Pumpkin Spices: Cinnamon, Ground Cloves, Ground Ginger, Ground Nutmeg, Salt

Step by Step Instructions, It’s Easy

This recipe makes two 9 x 5 loafs of pumpkin bread.

Mixing together wet ingredients to make pumpkin bread.

Mixing dry ingredients together to make pumpkin bread.

Step 1: In a large bowl mix together the pumpkin, eggs, oils, beer and sugars until well blended
Step 2: In a medium bowl, sift the remaining dry ingredients, then stir with a whisk.

Mixing dry and wet ingredients together to make pumpkin bread.

Step 3: Add the dry mixture gradually into the wet ingredients, about a cup at a time. I use a large whisk and give it about 30 hard and brisk stirs each time I add a cup of the dry ingredients.
Step 4: Blend until well incorporated but do not over mix. You can use a stand mixer or a hand mixer, but I’ve always used a whisk, less cleanup and makes this truly an easy pumpkin bread recipe.

Best pumpkin bread made with pumpkin beer ale

Step 5: Bake for 45-55 minutes, checking with a toothpick or skewer after 40 minutes. Watch it close and don’t let it over-cook.

Common Questions

Can You Freeze Pumpkin Bread?

Absolutely yes. That’s the beauty about this recipe. Get a jump on your holiday cooking. Make several loaves of this quick pumpkin bread and freeze it. Pumpkin bread will keep in the freezer for three months. I like to wrap it in plastic wrap, then with a layer of aluminum foil.

What Causes Pumpkin Bread To Crack On Top?

As with any quick bread, the top of the bread tends rise and to set-up more quickly. This causes cracking. I happen to like the rustic look of the crusty cracked topping and it’s a great place to test the bread using a toothpick or cake tester while baking.

Serving Ideas

This is one of those recipes that can wear so many hats.

It can be a sweet bread side dish to serve with a Fall meal like Pumpkin Cider Glazed Pork Loin.
A breakfast side to go with those Home Fried Potatoes with Ham.
Or simply enjoyed with that morning cup of coffee.

Simply stated, it’s super moist quick pumpkin bread recipe that you’ll want to make over and over again.

Tips for Success

Be sure to use pure pumpkin puree rather than a can of pumpkin pie filling. They are usually found side by side on the baking aisle. Pumpkin puree is simply pumpkin that has been pureed for our convenience. Pumpkin pie filling has been seasoned with pumpkin spices and sugar.

Pumpkin Bread Recipe Made with Pumpkin Beer

Serve this pumpkin bread slathered with butter, or room temperature cream cheese.

This pumpkin bread is super moist and with a little layer of crispy crust, you’ll be slathering more than one slice of this bread with creamy butter. Smooth in flavor, the clove flavor shines through for a delicious loaf of Autumn bread.

And if you’re looking for more unique quick bread recipes, you won’t want to miss this one for Dark Chocolate Banana Bread, made in a cast iron skillet.

More Fall Pumpkin Recipes

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

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

Print Recipe

5 from 1 vote

Moist Pumpkin Spice Bread With Pumpkin Ale

This is the best pumpkin bread I have ever had. Makes 2 loaves.

Prep Time30

Cook Time50

Total Time1 20

Course: Bread

Cuisine: American

Servings:

Calories: 329kcal

Author: Lea Ann Brown

Equipment

2 9 x 5 loaf pans

Ingredients

15-ounces canned Pure pumpkin puree I use Libbys
4 Eggs
½ Cup Vegetable Oil or canola oil
½ Cup Olive Oil
⅔ Cup Pumpkin Beer or pumpkin ale.
1 ½ Cup White Sugar
1 ½ Cup Brown Sugar
3 ½ Cups All Purpose Flour
2 Teaspoons Baking Soda
1 ½ Teaspoons Salt
2 Teaspoons Cinnamon
1 Teaspoon Freshly Ground Nutmeg or dried nutmeg
½ Teaspoon Cloves
½ Teaspoon Ginger
¼ Cup Raw Sugar for topping. Optional.

Instructions

Preheat oven to 350 degrees. Grease and flour two 9 x 5 loaf pans.
In a large bowl mix together the pumpkin, eggs, oils, beer and sugars until well blended.
In a medium bowl, sift the dry ingredients, then stir with a whisk.
Add the dry mixture gradually into the wet ingredients, about a cup at a time. I use a large whisk and give it about 30 hard and brisk stirs each time I add a cup of the dry ingredients. Blend until well incorporated but do not over mix. You can use a stand mixer or a hand mixer.
Pour batter into the two loaf pans and sprinkle top with raw sugar (optional). Adding the raw sugar will add a sweet crust on the bread. If you prefer a leas sweet bread, skip it. If you don't have raw sugar you could use white sugar
Bake for 45-55 minutes, checking with a toothpick or skewer after 40-45 minutes. Watch it close and don't let it over-cook.
Let the bread cool before you remove from the loaf pans.

Notes

Tips for Success:

Taste the batter before baking and see if it has enough of the spice flavor you like. You can add a dash of Pumpkin Pie Spice to add more flavor. However, I like it as it is.

Sprinkling the top with raw sugar, will add a little sparkle to the appearance.

Tips for Success:

Be sure to use pure pumpkin puree rather than a can of pumpkin pie filling. They are usually found side by side on the baking aisle. Pumpkin puree is simply pumpkin that has been pureed for our convenience. Pumpkin pie filling has been seasoned with pumpkin spices and sugar.

Nutrition

Moist Pumpkin Bread made with Pumpkin Ale …It’s what’s for Snacking.

Baked Shrimp Burritos Con Queso

August 25, 2023 By Lea Ann Brown 59 Comments

These cheese sauce smothered shrimp burritos are filled with tender shrimp, sauteed calabacitas squash (Mexican zucchini) bell pepper, green chiles and onion. The cheese sauce is just right spicy and makes everything creamy, rich and decadent.

There’s almost nothing we love more than cheese smothered Mexican food. If you’re on board with that, don’t miss my Chicken Enchiladas with Tomato Cream Sauce or this Overnight Make Ahead Breakfast Burrito Casserole.

Shrimp burritos baked in a casserole dish.

A smothered burrito is a burrito that’s been filled with and covered with a sauce. Green chile sauce is a good example. It can also be filled and covered with a cheese sauce, like this Baked Shrimp Burrito Recipe.

What You’ll Love About This Recipe

This shrimp burrito recipe is made with fresh, real ingredients. Wild caught shrimp, fresh vegetables and no “cream of” canned soups.
The cheese sauce is easy to make.
This is a baked casserole style burrito recipe. It makes six large burritos.
An easy recipe with a “fancy feel”, these shrimp burritos are as good as anything you’d get at your favorite Mexican Restaurant.
In case there are leftovers, these burritos will freeze well.

Shrimp are sautéed with fresh vegetables and wrapped inside fluffy white tortillas. Drizzled with a thickened cheese sauce of Monterey Jack Cheese and sour cream, they’re irresistibly cheesy and creamy.

Let’s get started.

Ingredients You’ll Need

For The Shrimp Burrito Filling

Mexican Oregano
Neutral Oil, such as Canola Oil
A garlic clove
1 pound shrimp: Find wild caught shrimp if you can. It will have a truer shrimp flavor and better texture than farm raised shrimp.
Vegetables: Green Chile Peppers, Onions, Red Bell Pepper and Calabacitas Squash (or zucchini).

For The Cheese Sauce

Ingredients to make cheese sauce for shrimp burritos.

Milk, For a richer flavor and creamier sauce, use whole milk please, but if all you have is 2% it most certainly will work.
Sour Cream
Cheese: Pepper Jack, Monterey Jack, or Muenster. These are all good melting cheeses.
Flour: All purpose white flour.
New Mexico Chile Powder: Chimayo preferred, or cayenne pepper will work, or even a few shakes of your favorite hot sauce.
Flour tortillas
Cilantro and tomatoes for garnish.

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!

Make The Shrimp Burrito Filling

Step 1: Heat the oil in a large fry pan. Saute the chopped onion and red bell pepper until just getting tender, about 1 minute.
Step 2: Add the shrimp and cook, stirring, for about 2 minutes. You don’t want to cook them through.

Adding vegetables to make shrimp burritos.

Step 3: Add chile peppers, zucchini, oregano, salt and pepper. Cook another two minutes. Add garlic and cook until fragrant, this will take about 30 seconds.
Step 4: Make the Sauce: In a small bowl, combine flour and water and whisk to blend.

Adding dairy to make a cheese sauce for shrimp burritos.

Filling flour tortillas to make shrimp burritos.

Step 5: Add flour mixture to vegetable shrimp mixture and cook one minute. Add milk and stir until well blended. Reduce heat and simmer until slightly thickened, about 3 minutes. Add 1 cup of the Monterey Jack cheese and the chile powder and stir until melted. Remove from heat and stir in sour cream.
Step 6: Lay out flour tortillas and fill each equally with most of the shrimp mixture. Roll tightly and place seam side down in the baking dish.

Step 7: Top burritos with remaining vegetable cream sauce mixture and the remaining 1 cup of shredded cheese. Cover the pan with foil and bake 30 minutes or until thoroughly heated.

Common Questions About Shrimp Burritos

Can I Make Shrimp Burritos With Pre-Cooked Shrimp

Yes you can. But I recommend using raw shrimp. You can purchase cooked frozen shrimp from the seafood aisle. Let the shrimp thaw in the refrigerator. Plan ahead and let them thaw overnight. Pat the shrimp dry with a paper towel before using in this recipe. Add the shrimp once the sauce is cooked and just before filling the shrimp burrito.

Can I Make These With Corn Tortillas?

You could but then you’d be making shrimp enchiladas. You will need to fry the corn tortillas in oil before filling them with the shrimp/cheese mixture.

Tips For Success

Pat the shrimp dry before cooking them in this recipe. If you don’t, the moisture from the shrimp will create a thinner cheese sauce. Plus removing excess water from the shrimp will result in the best possible texture.
Purchase easy peal shrimp. These shrimp are deveined and the shell is split. This makes for easy shell and tail removal. Or better yet, purchase shell off, tail off shrimp.

Consider Serving These With

Crockpot Frijoles Rancheros
Toasted Mexican Green Rice
Mashed Potatoes with Poblano Peppers
Cream Cheese Churros Cheesecake Bars

Recipe For Shrimp Burritos Con Queso

Shrimp burrito on a Mexican plate garnished with tomatoes and cilantro.

Garnishes For Shrimp Burritos: Sliced jalapeno peppers, cherry tomatoes, cilantro, chopped avocado would work well here. And even some sliced radish would be an authentic topping for Mexican burritos.

Chef Tip: I like to purchase Cherub brand tomatoes. Cherubs are a variety of grape tomatoes which have a stronger outer skin and meatier, less watery flesh. They are easier to slice for salads, hold up better during cooking or roasting and are reliable year round with their mild, sweet flavor.

I hope you give this Shrimp Burrito Recipe a try. They’re a very special treat when you’re in the mood for a cheesy Mexican Food meal.

And if you’re looking for more burrito recipes, take a look at my recipe for Enchilada Burritos, Easy Beef and Bean Burritos,

Don’t miss my Mexican/Southwest food category, you’ll find a ton of exciting ideas. Including the most popular Mexican food recipe on my site for Hatch Green Chili.

And if you love burritos I know you’re a fan of Enchiladas. Try these New Mexico Stacked Enchiladas. An easy fix for those Mexican food cravings.

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

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

Print Recipe

4.78 from 9 votes

Baked Smothered Shrimp Burritos Con Queso

Sauteed Sweet Shrimp with a Sour Cream Cheese Sauce for an Easy Mexican Shrimp Burrito.

Prep Time30

Cook Time40

Total Time1 10

Course: Mexican

Cuisine: Mexican

Servings:

Calories: 216kcal

Author: Lea Ann Brown

Ingredients

For The Shrimp Burrito Filling
2 Tablespoons neutral oil canola or vegetable oil
1 Cup red bell pepper chopped
1 Cup sweet onion chopped
1 pound medium raw shrimp peeled and deveined
1 Cup green chile peppers roasted, peeled, chopped
2 Cups Calabacitas (zucchini) seeds removed and chopped, unpeeled
1 clove garlic peeled and diced
½ teaspoon Mexican oregano dried. Or marjoram
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
For The Con Queso Sauce
½ teaspoon New Mexico Chimayo Chile powder or ancho, or cayenne
3 Tablespoon flour
3 Tablespoons water
1 Cup whole milk
2 Cup Monterey Jack cheese grated and divided
¼ Cup sour cream full fat
6 flour tortillas 8 inch
For Garnish
½ cup tomatoes chopped
cilantro

Instructions

For The Burrito Filling
Preheat oven to 350 degrees. Spray a 9 x 9 inch baking dish with non-stick cooking spray.
In a large fry pan heat the oil over medium heat. Add bell pepper and onion. Cook, stirring for about 2 minutes. Add shrimp and cook for 1 minute.
Add chile peppers, zucchini, oregano, salt and pepper. Cook another two minutes. Add garlic and cook until fragrant, this will take about 30 seconds.
For The Con Queso Sauce
In a small bowl, combine flour and water and whisk to blend. Add to vegetable shrimp mixture and cook one minute.
Add milk and stir until well blended. Reduce heat and simmer until slightly thickened, about 3 minutes.
Add 1 cup of the Monterey Jack cheese and the chile powder and stir until melted. Remove from heat and stir in sour cream.
Lay out flour tortillas and fill each equally with most of the shrimp mixture. Roll tightly and place seam side down in the baking dish.
Top burritos with remaining vegetable cream sauce mixture and the remaining 1 cup of shredded cheese. Cover the pan with foil and bake 30 minutes or until thoroughly heated.
Garnish with chopped tomatoes and cilantro and serve.

Nutrition

Mexican Shrimp Burrito Recipe …It’s what’s for Dinner

Make Ahead Mexican Street Corn Dip

August 22, 2023 By Lea Ann Brown 6 Comments

Mexican Street Corn Dip is a perfect appetizer for any party! You can serve it warm or at room temperature, which makes this one a “make ahead” dream come true. A creamy, just right spicy, party dip that showcases sweet roasted corn kernels, this recipe will steal the show. Grab some chips, It’s delicious!

Mexican Street Corn Dip served with yellow and blue corn tortilla chips.

Take advantage of sweet corn season with this Mexican Street Corn Dip. It’s most certainly a crowd pleaser and easy on the hostess because you can make this one ahead of time.

Sweet corn is made even sweeter and more complex with flavor by roasting and lightly caramelizing it on a sheet pan in the oven. Once roasted combine the sweet corn kernels with tangy lime juice, creamy mayo, Mexican Crema, and salty Cotija cheese.

The crowning glory is the bite of heat from the jalapeno and the wonderful earthy heat from the New Mexico Chile Powder. It’s simply addicting with flavor.

I’ve been wanting to make this Mexican Street Corn Dip ever since I made Sweet Corn Soup with Roasted Corn Guacamole. Fresh corn off the cob roasted and toasted into bliss makes such a wonderful base for elote Mexican steet-style recipes.

Exactly What is Mexican Street Corn?

Mexican Street Corn is street food that is made by grilling corn on the cob and then smearing it with a mixture of mayonnaise, Mexican crema, Mexican crumbling cheese (Cotija for example), chile powder and lime. Ever had it? Its Mexican name is Elotes. Why is Mexican street corn so good? Grilling or roasting sweet corn enhances the sweet and nutty flavor.

For this Mexican appetizer, I traded the grill for my oven to caramelize the corn kernels to mix with the traditional ingredients used to make grilled Mexican corn.

Let’s take a look at how to make this Mexican Street Corn Dip appetizer.

What’s In This Mexican Street Corn Dip?

Ingredients to make Mexican Street Corn Dip.

Sweet Corn: Four Cups. You’ll need kernels from about 5 ears of corn.
Cotija Cheese: Cotija cheese is a dry Mexican crumbling cheese. You’ll find it in the Mexican section of your produce aisle.
Mayonnaise
Mexican Crema: Mexican Crema is thinner than our American sour cream, a little more tangy and slightly salty. You can find it in the Mexican section of the produce aisle.
Olive Oil
Limes
Garlic
Cilantro
Chile Powder: New Mexico Chimayo Chile Powder is recommended, but any New Mexico red chile powder will work. Please note that I’ve spelled the chile in chile powder with an “e” not an “i”. Avoid using chili seasoning which is a mix of spices made to season chili soups.

Ingredient Substitutions

Sweet Corn: Substitute frozen sweet corn. Purchase a good quality brand. I like C&W Petite White and Golden Corn here. Some less expensive brands may be a “tougher” variety of corn which may not cook properly for this recipe. You can also use canned corn. Just make sure it’s well drained before roasting.
Cotija Cheese: Queso Fresco may be used and even Feta Cheese.
Mexican Crema: Substitute sour cream.
Mayonnaise: You can substitute Greek Yogurt for mayo, but the flavor profile will change a bit.
Cilantro: Some people simply don’t like cilantro. Omit it from the recipe.
Chile Powder: Use Ancho Chile Powder or even Cayenne. You can even use a shake or two of your favorite hot sauce.

Step by Step Instructions, It’s Easy

Preparing corn kernels to make Mexican Street Corn Dip.

Step 1: Preheat oven to 400 degrees. In a large bowl, toss the corn kernels with two tablespoons of olive oil and some salt and pepper.
Step 2: Line a sheet pan with a sheet of parchment paper. Distribute the corn evenly on the sheet pan. Place in the oven and set the timer for ten minutes. Cook the corn for 35 – 45 minutes, gently stirring the corn every 10 minutes.

Making sauce for Mexican Street Corn Dip.

Roasted sweet corn kernels to make Mexican Street Corn Dip.

Step 3: Meanwhile combine the remaining ingredients in a large bowl.
Step 4: Once the corn is starting to turn golden and caramelized, remove from oven and let cool for about 10 minutes.

Mexican Street Corn Dip in a Fiesta serving bowl.

Step 5: Add the corn to this bowl of sauce and gently stir to combine. Ladle into your favorite festive serving bowl and serve with corn chips. Serve this dip warm or at room temperature.

Common Questions About Street Corn Dip

How Far Ahead Can I Make This Dip?

Make Mexican Street Corn Dip up to one day in advance. Just let the dip come to room temperature for about 30 minutes before serving. Serve this Mexican Corn Dip cold or at room temperature.

What’s The Easiest Way To Remove Corn Kernels From The Cob?

Use a good sharp Chef’s knife. Place the corn cob on a dinner plate with the corn standing upright. Carefully slice down the cob to remove kernels.

Do You Have To Thaw Frozen Corn?

If using frozen corn rather than fresh corn on the cob, you don’t need thaw the corn before roasting it in the oven. Just mix it with the olive oil and salt and pepper and distribute it on the sheet pan. Cooking time may have to be increased.

Where Can I Find Fresh Colorado Sweet Corn?

Living in the Denver Metro area, I like to make the trip Northeast to Brighton. You’ll find acres and acres of vegetable fields and included is some of the best Colorado sweet corn you can find. At roadside stands workers are bringing in bags of fresh produce from the field. It doesn’t get any fresher than that. Local Farmer’s Markets carry Colorado sweet corn beginning in late July through August and September.

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator. Mexican Street Corn Dip will keep for 4 – 5 days.
When ready to serve, let the dip come to room temperature.

Tips For Success

Use sturdy tortilla chips. Some of the popular brands of tortilla chips are very light and will break easily. I like to use Simple Truth (Kroger brand) Organic chips. The blue and white corn chips are sturdy and flavorful. Fritos are another good choice here.
Be careful when stirring the roasting corn kernels while roasting. Parchment paper will help protect the corn from sticking to the pan, but it’s also somewhat fragile. Use a silicone spatula and stir carefully as to not tear the paper.
Double this recipe … you’ll be glad you did.

What To Serve with Corn Dip

This Mexican appetizer is a perfect starter for any Mexican entree. Some of our favorites are:

A big hot bowl of Cowboy Chili.
Street Style Red Chile Enchiladas
Any tacos, like Tacos al Pastor.

Recipe for Mexican Corn Dip (Elote Dip)

Mexican Street Corn Dip made with roasted sweet corn, mayonnaise, sour cream, jalapeno pepper and cilantro. Served with blue and white corn tortilla chips.

Bring the vibrant colors, rich aromas and the sizzle of authentic Mexican Street food to your own kitchen with this Mexican Street Corn Dip. Mexican Street Corn, or “elote” turns into a creamy savory delight with this popular appetizer. Perfect for any occasion.

So if you’re looking for Mexican corn appetizers, this Mexican Street Corn dip has the power to transport your taste buds to the bustling streets of Mexico. And it’s a perfect appetizer for a Mexican Meal.

More Mexican Dips and Appetizers

And if you love those small bite party appetizers, don’t miss my Appetizer Category. You’ll find lots of fun ideas including the most popular appetizer recipe on my site for Mexican Shrimp Cocktail, Campechana.

Print Recipe

5 from 2 votes

Mexican Street Corn Dip (Elote Dip)

This dip gets its addicting flavor from caramelized sweet corn, zesty lime, spicy jalapeno and creamy mayo and Mexican Crema. A sprinkle of chile powder brings an earthy note to the combo.

Prep Time10

Cook Time30

Course: Appetizer Recipes

Cuisine: Mexican

Servings:

Calories: 171kcal

Author: Lea Ann Brown

Ingredients

4 cups corn kernels frozen or kernels from about 5 ears of corn
3 tablespoons olive oil
salt and pepper to taste
1 large jalapeno pepper top cut off, seeds and veins removed, and diced
¼ cup Mayonnaise
½ cup Mexican Crema or sour cream
½ cup Cotija Cheese crumbled, plus more for garnish
1 clove garlic pressed
¼ cup cilantro chopped, plus more for garnish
1 teaspoon Chile Powder Ancho or New Mexico Red Chile powder
lime zest from one half lime
1 lime juiced

Instructions

Preheat oven to 400 degrees
Place corn in a bowl. Add olive oil and salt and pepper and toss to coat. Line a large sheet pan with parchment paper. Distribute corn on the sheet pan. Cook 30-40 minutes, stirring every 10 minutes. Cook until corn just starts to turn golden. Don't over cook corn or it will become too chewy. Fresh sweet corn browns sooner than frozen.
Meanwhile in a large bowl combine the remaining ingredients. Once the corn is roasted and has cooled a bit, add the corn to this bowl and gently stir to combine flavors.
Adjust seasoning. Serve warm or at room temperature.
Serve with a combination of blue and yellow corn tortilla chips.

Notes

- Use sturdy tortilla chips. Some of the popular brands of tortilla chips are very light and will break easily. I like to use Simple Truth (Kroger brand) Organic chips. The blue and white corn chips are sturdy and flavorful. Fritos are another good choice here.

- Be careful when stirring the roasting corn kernels as they’re roasting. Parchment will help protect the corn from sticking to the pan, but it’s also somewhat fragile. Use a silicone spatula and stir carefully as to not tear the paper.
- Serve this Mexican corn dip cold or at room temperature.
- Double this recipe …. you’ll be glad you did.

Nutrition

Mexican Street Corn Dip … It’s What’s For An Appetizer

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What You Can Expect From This Recipe

Gather Your Peach Bread Ingredients

About Palisade Peaches

Step by Step Instructions, It’s Easy!

Common Questions About Peach Bread

Tips for Success

Serving:

Storage:

Variations:

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Cinnamon Pecan Peach Bread

Equipment

Ingredients

Instructions

Notes

Nutrition

Ingredients You’ll Need

Ingredient Substitutions

Chile Peppers To Use For Green Chile And Pork Stew

How To Make Green Chile Stew, Step by Step

How To Serve It – Toppings

Tips For Success:

Variations, Make It Your Own

Make Ahead and Freezing Instructions

Questions You May Have

Leftovers and Storage

Recipe for Green Chile and Pork Stew

More Stew Recipes

Green Chile And Pork Stew

Ingredients

Instructions

Notes

Nutrition

Ingredients You’ll Need

Step by Step Instructions, It’s Easy

Common Questions

Serving Ideas

Tips for Success

Pumpkin Bread Recipe Made with Pumpkin Beer

More Fall Pumpkin Recipes

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Equipment

Ingredients

Instructions

Notes

Nutrition

What You’ll Love About This Recipe

Ingredients You’ll Need

For The Shrimp Burrito Filling

For The Cheese Sauce

Step By Step Instructions … It’s Easy!

Make The Shrimp Burrito Filling

Common Questions About Shrimp Burritos

Tips For Success

Consider Serving These With

Recipe For Shrimp Burritos Con Queso

Related Recipes

Baked Smothered Shrimp Burritos Con Queso

Ingredients

Instructions

Nutrition

Exactly What is Mexican Street Corn?

What’s In This Mexican Street Corn Dip?

Ingredient Substitutions

Step by Step Instructions, It’s Easy

Common Questions About Street Corn Dip

Storing Leftovers

Tips For Success

What To Serve with Corn Dip

Recipe for Mexican Corn Dip (Elote Dip)

More Mexican Dips and Appetizers

Mexican Street Corn Dip (Elote Dip)

Ingredients

Instructions

Notes

Nutrition