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Crispy Fried Buffalo Shrimp Appetizer Recipe

By 43 Comments

This Buffalo Shrimp recipe combines a unique blend of breading for a crunchy texture and a technique for frying shrimp directly Buffalo Hot Wing sauce for optimum flavor.

And if you’re interested in more shrimp appetizer recipes, take a look at Honey Prosciutto Wrapped Shrimp. Butterflied shrimp never had it so good.

Buffalo shrimp with celery and blue cheese dipping sauce.

What You Can Expect From This Recipe

Why is this Buffalo Shrimp recipe unique and different from other recipes? The shrimp are fried directly in the hot wing sauce, rather than coated with the sauce after cooking. You’ve got to love this unique twist.

Buffalo Shrimp is a smart and unique choice for any party event where finger food is in demand. Here’s why.

  • It’s all about the texture of breading used for shrimp. The shrimp are breaded in a New Mexico chile powder, flour and cornmeal breading. The addition of cornmeal adds a nice crunch to the fried shrimp.
  • The Buffalo Shrimp Sauce is easy. The breaded shrimp are then sautéed in a Buffalo-style oil and hot wing sauce combo. Following this method saves the step of tossing the shrimp in Buffalo Wing Sauce after they’re cooked.
  • The result is a tender textures shrimp, surrounded by a just right crispy breading. And don’t forget the Homemade Blue Cheese Dressing for dipping and and cool crunchy celery to compliment the heat.

It’s easy and it’s crazy delicious. It’s perfect party food. Double or triple the recipe, they’ll be gone in a flash.

We all have our favorite game day Super Bowl appetizer recipes. These spicy Santa Fe Chicken Wings are a regular for us. And a Super Bowl isn’t watched in our house without BBQ Meatballs. Plus, it’s the rules that you have to have something “buffalo”, and our favorite is this Buffalo Shrimp Recipe.

Let’s take a look:

Ingredients You’ll Need

Ingredients to make buffalo shrimp appetizer.
  • Large Shrimp: Choosing larger shrimp, once cooked, the size will make them easier to dip in the blue cheese dressing. The shrimp should also be peeled and deveined, with tail left on. Butterflying is also encouraged. It will help the shrimp cook through faster.
  • Homemade Blue Cheese Dressing: Homemade is always better, or use your favorite store purchased brand. Buttermilk Ranch Dressing is also a good choice here.
  • Breading: Is a mix of all-purpose flour and cornmeal.
  • Hot Wing Sauce: It wouldn’t be a Buffalo style appetizer without the famous Buffalo Hot Wing Sauce.
  • Chile Powder: New Mexico Red Chile Powder is preferred. If you don’t have it, use Cayenne pepper.
  • Neutral Oil: Canola or Vegetable oil work well here. Olive oil will also work.
  • Kosher Salt: Chefs prefer Kosher Salt for its pure salt flavor.

How To Make Fried Buffalo Shrimp, It’s So Easy

Cornmeal Flour breading for Buffalo Shrimp.
Breading shrimp to make Buffalo Shrimp Appetizer.
  1. Step 1: Prepare the Shrimp Breading In a shallow bowl, combine flour, cornmeal salt and New Mexico Red Chile Powder. Use a whisk to blend.
  2. Step 2: Bread the Shrimp Pat shrimp dry and toss in the, corn meal flour mixture, coating well. One more thing I love about this recipe = no messy egg battering or deep fryer involved.
Frying shrimp to make Buffalo Shrimp.
  1. Step 3: Cook The Shrimp Heat oil in a skillet over medium heat. Add the Buffalo hot sauce. Add the shrimp and cook about 3-4 minutes per side, until nicely browned.
Buffalo shrimp appetizer with celery and blue cheese dressing.
  1. Step 4: To Serve: Place the shrimp in a platter. Serve with a bowl of blue cheese dressing for dipping along with celery sticks. You’ll be asked for the recipe and get so many compliments on how clever you are.
Can You Use Butter Instead of Oil?

Yes. Substitute equal amounts of butter for the oil. Just make sure the pan retains some butter or oil while cooking. Add a little bit more oil and sauce if the pan becomes dry.

Can You Make This Recipe In An Air Fryer?

Yes and no. I have tested air-frying the battered shrimp and it works well. However, after using the air fryer to cook the shrimp, you’ll need to toss them in the Buffalo Wing Sauce.

Tips For Success

  • Purchase peeled and deveined shrimp. This will save you lots of time.
  • If you can find Gulf Coast shrimp, rather than purchasing farm raised, you’ll have the pleasure of flavorful shrimp that taste like shrimp. Seek these out and read the labels for origin.
  • Don’t overcrowd the shrimp when frying. Depending on the size of your shrimp and the pan, you may have to fry these in two batches. If the pan gets dry, just add a little more oil and hot sauce for the 2nd batch.
  • Butterflying the shrimp will allow more flesh area for the seasonings to reach. Don’t skip this step.

So whether you’re partying it up with friends, or looking for a light and delicious dinner for two, give this recipe a try.

The Crispy Fried Buffalo Shrimp Appetizer, paired with its irresistible blue cheese dressing, is a flavorful treat that combines tender perfectly cooked shrimp with the bold and tangy flavors of Buffalo sauce.

I hope you give it a try.

More Amazing Shrimp Appetizers

And if you’re looking for more Appetizer ideas, don’t miss my Appetizer Category. You’ll find lots of great ideas, including the most popular appetizer recipe on my site for Cream Cheese Chicken Dip.

In the crispy mood? Take a look at this recipe for Panko Baked Shrimp. Serve this one with creamy Jalapeno Aioli for a dipping sauce.

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.

Crispy fried buffalo shrimp appetizer recipe served with celery and blue cheese dressing.
Print Recipe
5 from 3 votes

Crispy Fried Buffalo Shrimp Appetizer

Skip the wings and try this crispy fried buffalo shrimp appetizer recipe. Easy and a crowd pleaser.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 4
Calories: 86kcal
Author: Lea Ann Brown

Ingredients

  • ½ cup flour
  • ½ cup corn meal
  • ½ teaspoon salt
  • 1 teaspoon New Mexico Chile Powder or cayenne
  • 1 dozen large shrimp shelled and deveined, tails intact, butterflied
  • 3 tablespoon Neutral oil canola, vegetable or olive oil will work.
  • 3 tablespoons Hot Wing Sauce your favorite brand
  • ½ cup Blue Cheese Dressing for serving

Instructions

  • In a shallow bowl, combine flour, corn meal, salt and chile powder.
  • Pat shrimp dry and toss in the flour mixture, coating well.
  • In a large skillet heat oil and hot sauce. Add shrimp and cook about 3-4 minutes per side, until nicely browned.
  • To serve, place shrimp on a platter. Serve with a bowl of blue cheese dressing and carrot and celery sticks.

Notes

Tips for Success: 
  • Purchase peeled and deveined shrimp. This will save you lots of time.
  • If you can find Gulf Coast shrimp, rather than purchasing farm raised, you’ll have the pleasure of flavorful shrimp that taste like shrimp. Seek these out and read the labels for origin.
  • Don’t overcrowd the shrimp when frying. Depending on the size of your shrimp and the pan, you may have to fry these in two batches. If the pan gets dry, just add a little more oil and hot sauce for the 2nd batch.
  • Butterflying the shrimp will allow more flesh area for the seasonings to reach. Don’t skip this step.

Nutrition

Calories: 86kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 209mg | Fiber: 1g | Sugar: 1g | Vitamin A: 139IU | Vitamin C: 1mg | Iron: 1mg

Crispy Fried Buffalo Shrimp …It’s What’s for an appetizer.

Shiitake Mushroom Bruschetta with Capers and Goat Cheese

By 33 Comments

This Shiitake Mushroom Bruschetta elevates the classic Italian appetizer to new heights. With a base of soft tart creamy goat cheese, and a topping of earthy shiitake mushrooms and briney capers creates a provocative combination of flavors. Get ready to savor every bite and impress your guests with this irresistibly flavorful appetizer.

Slices of mushroom bruschetta appetizer with goat cheese.

This recipe has everything you love about bruschetta and more.

Crisp on the outside and tender on the inside, the toasted crostini begins with a layer of goat cheese and is then topped with sautéed shiitake mushrooms. These mushrooms are then combined with salty capers, garlic, parsley, and anchovies. The resulting combination melds into a true masterpiece of flavors.

I first made this recipe for a Summer tapas party on our back deck, which included some might fine small bite appetizers including one of our favorites for Caramelized Onion Tart.

But hands down, this was the most popular appetizer item of the evening.

Easy to make, and high on the “wow” flavor scale, let’s take a look:

Ingredients You’ll Need

Ingredients to make mushroom bruschetta.
  • Baguette and Olive Oil: The Baguette and Olive Oil will provide the toasty base for this mushroom bruschetta.
  • Fresh Parsley: Fresh parsley will add color and a clean, peppery, earthy flavor.
  • Shiitake Mushrooms: Shiitake mushrooms have a unique savory flavor. Earthy, a little sweet and a whole lot of umami.
  • Goat Cheese: Salty and tart, goat cheese is a layer of flavor that compliments the cooked mushroom mixture.
  • Capers. Use capers in brine or dry salted capers.
  • Dry Vermouth: We’ll use Dry Vermouth to deglaze the pan and add wine-y, earthy, herbal note of flavor.
  • Garlic: Friends don’t let friends eat bruschetta without garlic.
  • Butter: Sauteeing the mushrooms in butter rather than oil, will bring a creamier texture to the mushrooms and that beloved buttery flavor.
  • Anchovies: The anchovies will “melt” into the cooked mushroom mixture and add a salty, umami hit of flavor.

Ingredient Substitutions

  • Goat Cheese: Some people simply don’t like goat cheese. Substitute cream cheese.
  • Anchovies: If anchovies don’t appeal to you, simply omit them from the recipe. But I hope you don’t.
  • You can also deglaze the pan with white wine if you don’t have Vermouth.
  • Mushrooms: You can easily substitute baby bella or button mushrooms for the shiitake. However, you’ll losing some of that unique shiitake flavor.

Step by Step Instructions, It’s Easy

Slicing a baguette to make mushroom bruschetta.
Brushing slices of baguette with olive oil to toast.
  • Step 1: Prepare the crostini: Slice baguette on an angle, about 1″ thick. You’ll need 12 slices for this recipe. 
  • Step 2: Lightly brush each piece with olive oil.
Toasted slices of baguette to make mushroom bruschetta.
  • Step 3: Place the baguette slices on a baking sheet and broil 5″ beneath oven broiler until lightly toasted. Watch this very closely, it will only take around 30 seconds. I only toast one side. The pan gets hot enough to slightly toast the bottom.
Frying shiitake mushrooms to make mushroom bruschetta
Cooking topping for mushroom bruschetta.
  • Step 4: Melt butter over medium heat in a fry pan. Once butter is melted and bubbles start to subside, add mushrooms and cook until browned. Stir occasionally. This will take about 5 minutes depending on your burner and pan. 
  • Step 5: Add chopped anchovies and chopped garlic and cook stirring until the fish liquifies and garlic is fragrant. About 30 – 45 seconds. Add capers and parsley and cook on medium for a minute more. Add vermouth to deglaze pan. Cook for about 1 minute until liquid is absorbed. Season with a dash of salt and pepper.
Smearing goat cheese on Bruschetta.
  • Step 6: Build the Bruschetta: Smear the goat cheese on toasted baguette slices.
Slices of Mushroom bruschetta with goat cheese.
  • Step 7: Top with a heaping tablespoon of the mushroom mixture. If you have left over mushroom mixture, keep adding it to the bread pieces. Use the curve of the spoon to press it into the cheese, as not to fall all over the platter. Serve warm or at room temperature.
Are Shiitake Mushrooms Good For You?

Shiitake mushrooms are a powerful source for many nutrients. Try adding shiitake mushrooms into your diet for an extra burst of vitamin B and copper. For more information about health benefits of shiitake mushrooms, I like this article from Healthline.

Can Mushroom Bruschette Be Made Ahead?

Even though is recipe is best served right after preparing, you can make this an hour ahead of time and keep the bruschetta covered and at room temperature.

Mushroom Bruschetta Tips For Success

  • Allow one hour for goat cheese to come to room temperature.
  • If using salted capers, rinse and drain.
  • Stems of fresh thyme make a lovely garnish. Or even a sprinkle of thyme leaves work well here.

Storage

  • This mushroom bruschetta recipe is best served right after preparing. If you do have leftovers, place individual bruschettas in an airtight container and refrigerate up to 3 days.
  • Let the bruschetta come to room temperature to serve. Or gently reheat for a few seconds in the microwave.

I hope you give this Mushroom Bruschetta Appetizer a try. It offers a delightful combo of earthy flavors and good textures. In short, it’s an impressive culinary experience. It simply adds adds a touch of sophistication to your appetizer plans. Whether you’re hosting a dinner party or simply looking to impress your taste buds, the Shiitake Mushroom Bruschetta is a winner and will be the star of the show.

It’s always my choice when I feel like showing off, along with this easy Smoked Salmon Platter.

And if you’re looking for even more appetizer recipes, don’t miss my Appetizer Category. You’ll find lots of great finger-food ideas, including the most popular on my site for these BBQ Meatballs. They’re pot-luck perfect.

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.

Slices of Mushroom bruschetta with goat cheese.
Print Recipe
5 from 2 votes

Shiitake Mushroom Bruschetta

Our favorite appetizer recipe. Be ready to share the recipe, it’s a crowd pleaser.
Prep Time20 minutes
Cook Time10 minutes
Course: Appetizer Recipes
Cuisine: Meditteranean
Servings: 12 appetizers
Calories: 116kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoon Butter salted or unsalted
  • 1 Tablespoon Olive Oil
  • 6 ounces shiitake mushrooms rough chopped
  • 4 anchovy fillets minced
  • 2 cloves garlic minced
  • 3 Tablespoons capers drained, or rinsed and drained if using dry salted capers
  • 2 Tablespoons dry vermouth
  • 2 Tablespoons fresh parsley chopped
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon freshly ground pepper
  • 1 French Baguette sliced, 1" thick, you'll need 12 slices
  • 4 ounces goat cheese room temperature

Instructions

  • Slice baguette on an angle. You'll need 12 slices for this recipe. Lightly brush each piece with olive oil. Broil 5" beneath oven broiler until lightly toasted. Watch this closely, it will take around 30 seconds.
  • Melt butter over medium heat in a fry pan. Once butter is melted and bubbles start to subside, add mushrooms and cook until browned. Stir occasionally. This will take about 5 minutes depending on your burner and pan. When the mushrooms start to brown they'll become very fragrant.
  • Add chopped anchovies and chopped garlic and cook stirring until the fish liquifies and garlic is fragrant. About 30 – 45 seconds.
  • Add capers and parsley and cook on medium for a minute more.
  • Add vermouth to deglaze pan. Cook for about 1 minute until liquid is absorbed. Season with salt and pepper.
  • Smear the goat cheese on toasted baguette slices. Top with a heaping tablespoon of the mushroom mixture. If you have left over mushroom mixture, keep adding it to the bread pieces. I turn the spoon upside down and use the bowl to gently press the mushroom mix into the cheese. This will help it from falling off the bread.
  • Serve warm or at room temperature.

Notes

Tips For Success: 
    • Allow one hour for goat cheese to come to room temperature.
    • If using salted capers, rinse and drain.
    • Stems of fresh thyme make a lovely garnish. Or even a sprinkle of thyme leaves work well here.
    • Use a few more anchovies for sharper flavor.

Nutrition

Calories: 116kcal | Carbohydrates: 11g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 261mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 216IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

Shiitake Mushroom Bruschetta … It’s What’s For an Appetizer

This post was first published August, 2011 and updated December of 2023 with new photos and step by step instructions.

From the Kitchen of Lea Ann Brown, Cooking On The Ranch

Traditional 2-Egg Western Omelette Recipe

By 1 Comment

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

2-egg Western Omelette on a green plate.

What Is A Western Omelette?

A Western Omelette is a classic American omelette recipe consisting of eggs, chopped ham, bell peppers, onions and cheese and can found in about any American diner. It’s traditionally served with hash browns, toast or fresh fruit.

Western vs. Denver Omelette – Are They The Same?

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

On Cooking Omelettes

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

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

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

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

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

Ingredients You’ll Need

See the recipe card below for exact ingredient ratios to make a perfect balanced omelette. An omelette that’s not to heavy, that won’t break or fall apart.

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

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

Step by Step Instructions, How To Make A Western Omelette

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

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

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

Making a Western omelette.
  1. Step 4: Cook The Eggs: Melt one tablespoon butter in the omelette pan, swirling the butter to coat the bottom of the pan. Reduce heat to medium low. Pour in the two beaten eggs. Let the eggs sit for about a minute. Swirl and tilt the pan so the uncooked eggs in the middle are pouring to the sides to set up. Use a spatula to gently shape the omelette as the uncooked eggs spill to the edges.
  2. Step 5: Add fillings and fold: Top one side of the omelette with half the vegetable and ham mixture. Add ½ of the grated cheddar cheese. Let this sit for a few seconds and then gently fold the omelette in half using a wide sturdy spatula. Repeat these steps to make the 2nd omelette.

Tips For Success

  • Cook The Ham: Even if you purchase a ham steak that’s labeled “fully cooked”. Please don’t skip searing it along with the vegetables. If you don’t, it could release moisture in the omelette compromising the texture.
  • Pick The Right Pan: Use a non-stick 8″ – 9″ omelette pan. An inexpensive non-stick skillet is the best skillet to make any omelette including this Western omelette. Due to the materials used to make non-stick pans, they simply don’t get as hot as your expensive heavy fry-pans used to successfully quick sear meat. That means your omelette is less likely to brown too quickly and over-cook on the bottom.
  • This is a great opportunity to practice your knife skills. Chop the vegetables and the ham in small uniform pieces. This not only will make sure the flavors blend well, but is also beneficial when moving the cooked omelette from the pan to a plate. Chunks too big may cause the omelette to fall apart.
  • Don’t over-cook the eggs, and let the omelette brown on the bottom. You'll lose that delicate texture and flavor. Simply stated, over-browned eggs will bring a undesirable scorched flavor to the omelette.
  • Want to make this more of a Southwest Western Omelet? Once plated, just use a splash of your favorite hot sauce to spice things up.
  • Remember, when making any omelette, less is more. Too much filling will only ruin and break the omelette. Plus you want a nice balance of flavor and texture between the filling and egg.

What To Serve It With

  • Hash Browns are traditional, but take a look at my recipe for Savory Skillet Potatoes.
  • And even though toast is an easy option, take a look at these Pan Fried Biscuits.
  • Seasonal fruit, a glass of orange juice and a cup of coffee = perfect All American Breakfast.

Remember, omelettes cook up quick. Make any side dishes before you start cooking the omelettes

FAQ’s

Can I Make This Omelette With Three Eggs?

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

Is This A Western Omelet or Omelette?

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

Does A Traditional Western Omelette Include Cheese Or Is It Optional?

Yes, cheese is a traditional ingredient. However, if you have dairy issues, just omit it.

Western Omelette on a teal plate.

Western Omelette Recipe

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

Explore More Western Style and Southwestern Breakfast Recipes

And if you’re looking for more breakfast recipes, don’t miss my Breakfast Category. You’ll find lots of eye-opening recipes including the most popular egg recipe on my site Hatch Chile Quiche with Bacon. If you’ve never tried this, you simply must.

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

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

Western omelette recipe.
Print Recipe
5 from 1 vote

2-Egg Western Omelette Recipe

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Western Omelette … It’s What’s For Breakfast

Caramelized Onion Tart with Gruyere Cheese And Bacon

By 22 Comments

This Caramelized Onion Tart with Gruyère combines slowly cooked onions, smoky bacon, balsamic vinegar, cream and thyme in a flaky, blind-baked tart shell. The onions develop a deep, sweet-savory flavor that pairs beautifully with nutty Gruyère cheese melted over the top.

If you prefer savory tarts over sweet, take a look at my Fresh Tomato Tart with Gruyere.

Onion tart with caramelized onions and Guyere cheese.

Quick Look: Caramelized Onion Tart with Gruyere

  • 🧁 Serves: 8 Slices
  • ⭐ Features: Savory ✓ Rich ✓Buttery ✓
  • ⌛️ Prep Time: 15
  • 🍪 Cook Time: 1 hour 15 minutes
  • 🕑 Total Time: 1 ½ hours
  • 👩‍🍳 Skill Level: Intermediate
  • 🏆 Why make THIS version? A rich, savory blend of caramelized onions, smoky bacon, tangy balsamic vinegar, and nutty Gruyère nestled in a flaky tart crust.

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This savory tart comes from the Pastry Kitchen at Culinary School, where I made it many times. One of the things I love about this recipe is how the familiar flavors of French onion soup come together in a crisp pastry shell. Bacon adds savory depth, balsamic vinegar brings a sweet-tart note, and cream gives the onion filling a rich finish.

Serve this caramelized onion tart as an appetizer for a dinner party or wine tasting, or pair a slice with a tossed green salad for a light meal. You can blind-bake the tart shell ahead of time, making the recipe easier to manage when you’re entertaining.

Why You’ll Love This Tart

  • Sweet and savory flavor: Slowly cooked onions, smoky bacon and balsamic vinegar create a rich filling that pairs beautifully with Gruyère.
  • A creamy onion filling: Heavy cream brings the cooked onions and seasonings together, while the cheese adds a nutty, savory finish.
  • A recipe with culinary-school roots: Straight from the pastry kitchen.
  • A practical make-ahead option: Prepare the blind-baked tart shell in advance, then assemble and bake the tart closer to serving time.
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Ingredients You’ll Need

Here are the key ingredients that give this tart its signature flavor. Refer to the recipe card for the exact measurements.

Ingredients to make a caramelized onion tart.
  • Onions: Sweet onions or yellow onions both work. Slice them into even, ¼-inch rounds so they cook at a similar rate.
  • Bacon: Six ounces of chopped bacon adds smoky, savory flavor. You’ll also use some of the rendered bacon fat to cook the onions.
  • Balsamic vinegar: Adds a concentrated sweet-tart flavor that balances the sweetness of the cooked onions. It is an important part of this recipe’s flavor profile. If you enjoy the rich, tangy flavor of balsamic vinegar in savory recipes, learn How to make a balsamic reduction, for another way to add concentrated balsamic flavor to your cooking.
  • Heavy cream: Stirred into the cooked onion mixture, cream gives the filling a rich texture.
  • Gruyère cheese: This nutty, savory cheese melts over the onion filling and complements the bacon and balsamic vinegar.
  • Thyme: Adds an herbal note that works particularly well with the onions. The recipe uses fresh or dried thyme.
  • Sugar and salt: Added during the onion-cooking process to season the filling and support its flavor development.
  • Pie crust: Use a blind-baked tart shell. A homemade all-butter crust is my preferred choice, and the crust can be prepared ahead of time.

Ingredient Substitutions

The original combination of bacon, balsamic vinegar, thyme, cream and Gruyère is what gives this tart its distinctive flavor. If you need to make a substitution, here are the options already established in the recipe.

  • Gruyère cheese: Emmental, Swiss cheese, Comté, Fontina or Jarlsberg can be used instead. Jarlsberg is my first choice among these alternatives.
  • Thyme: Fresh thyme can replace dried thyme. Fresh thyme also makes a nice garnish.
  • Balsamic vinegar: I recommend keeping the balsamic vinegar in this recipe. Its rich, sweet-tart flavor is an important part of the onion filling.

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

How To Make This Caramelized Onion Tart

The filling is cooked before it goes into the tart shell, so the process has two main parts: caramelizing the onions and assembling the tart for its final bake.

Cooking Bacon Bits for a caramelized onion tart.
Sliced onions to make caramelized onion tart.
  1. Step 1: Cook The Bacon: Cut the bacon into lardons and cook it in a large frying pan, stirring often, until cooked and lightly crisp. Transfer the bacon to a plate and leave about two tablespoons of the rendered fat in the pan. The bacon fat becomes the cooking fat for the onions, carrying its savory flavor into the filling.
  2. Step 2: Prepare the Onions: In the meantime, cut the ends off each onion, remove skin and slice into ¼ inch rounds.
Caramelizing onions in a large fry pan to make a caramelized onion tart.
Adding cream and spices to onions.
  1. Step 3: Caramelize the Onions: Reduce the heat to medium-low. Add the onions, sugar and salt to the reserved bacon fat. Stir frequently as the onions soften and cook down to about one-third of their original volume, approximately 30 minutes. If the bacon hasn’t produced enough fat, add a generous tablespoon of butter.
  2. Step 4: Add the Balsamic Vinegar: Add the balsamic vinegar, reduce the heat to low, and continue cooking for about 15 minutes, until the onions are evenly golden brown and softened. Stir frequently and scrape up the browned bits from the bottom of the pan. Watch the onions carefully: the goal is soft, golden, caramelized onions, not burned edges. Lea Ann’s tip: Don’t rush this step by turning up the heat. Give the onions time to soften and develop their flavor. Slice them evenly, keep the heat low enough to prevent scorching, and use their color and texture as your guide.
  3. Step 5: Finish the onion filling: Remove the pan from the heat. Stir in the thyme, freshly ground black pepper and cooked bacon. Allow the mixture to cool slightly, then stir in the heavy cream until everything is thoroughly combined. The filling is now ready for the prepared tart shell.
Caramelized Onion Tart ready to bake.
Caramelized onion tart topped with gruyere cheese ready to bake.
  1. Step 6: Fill the blind-baked tart shell: Preheat the oven to 350°F. Place the onion filling in the 8-inch blind-baked tart shell. Spread it evenly with the back of a spoon so the filling reaches the edges.
  2. Step 7: Add the Gruyere Cheese. Sprinkle the grated Gruyère evenly over the onion filling.
caramelized onion tart with bacon, thyme and gruyere cheese.
  1. Step 8: Bake the tart: Place the tart on a baking sheet and bake at 350°F for about 15 minutes, until the filling is set. Allow the tart to settle briefly before removing it from the pan. Serve warm or at room temperature, garnished with a sprig of thyme.

Chef Lea Ann’s Tips For Success:

  • Don’t rush the onions: Allow at least 45 minutes for the onion-cooking process in this recipe. The onions should soften, reduce substantially in volume and become evenly golden. Keep the heat low enough to prevent burning, and stir frequently.
  • Why blind-bake the tart shell? Blind baking means baking the pastry shell before adding the filling. Because the onions are already cooked and the tart needs only a short final bake, the pastry must be cooked beforehand. Otherwise, the crust may not bake through before the filling is ready.
  • Use a baking sheet: Place the filled tart pan on a baking sheet before transferring it to the oven. Tart pans typically have removable bottoms, and the baking sheet makes the tart easier to move without disturbing the base.
  • Choose the right tart pan: An 8-inch tart pan is recommended for this recipe. A 9-inch pan also works, but the filling will be thinner. You can also divide the filling among individual 4- to 5-inch tartlet pans.

What To Serve With It

This tart is rich and savory, so a few simple accompaniments work well here.

  • A tossed green salad: A fresh salad provides a crisp contrast to the creamy onion filling and melted cheese. Dress it with this recipe for Dijon Vinaigrette.
  • A wine-tasting spread: Cut the tart into small wedges and serve it alongside other savory appetizers, like this Honey’d Prosciutto Wrapped Shrimp.
  • A light lunch or dinner: Serve a larger slice with a simple salad for a satisfying meal.

The tart can be served warm or at room temperature, which makes it a convenient choice for entertaining.

Make-Ahead, Storage and Reheating

  • Can you make this caramelized onion tart ahead of time? Yes. You can blind-bake the crust up to two days in advance. When you’re ready to prepare the tart, assemble it and refrigerate it until you’re ready to bake. You can also bake the tart a couple of hours before serving. It works well warm or at room temperature.
  • Leftovers: Store cooled leftover tart in a sealed container in the refrigerator for four to five days.
  • Can You Freeze This Tart? Yes. Freeze leftover slices in a freezer-safe container for up to three months. Keep in mind that the pastry’s texture may change after freezing and reheating.
  • Reheating: Let a slice come to room temperature if you prefer to eat it that way, or reheat it gently in a 300°F oven. An air fryer is another option when you want to help the crust retain its crispness. I do not recommend a microwave because the crust will soften.

FAQ’s

Can You Use A Store Bought Pie Crust To Make This Onion Tart?

Yes. A store-bought pie crust is an option, although I prefer homemade all-butter pastry for this tart. Whichever crust you choose, make sure it is blind-baked before you add the filling.

Can You Use A 9″ Tart Pan?

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

How Long Does It Take To Caramelie Onions For This Onion Tart?

Allow about 45 minutes for the onion-cooking process in this recipe: approximately 30 minutes before adding the balsamic vinegar, followed by about 15 minutes of additional cooking. The onions should be soft and evenly golden.

Can I Serve This Onion Tart At Room Temperature?

Yes. The recipe is suitable for serving warm or at room temperature, making it useful for dinner parties and wine tastings.

Recipe For Caramelized Onion Tart

Caramelized onion tart with gruyere cheese, bacon and thyme

Explore More Savory Appetizers

Planning a dinner party or putting together a savory appetizer spread? Here are a few more recipes to try:

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

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.

Caramelized Onion Tart on a wooden cutting board.
Print Recipe
4.80 from 20 votes

Caramelized Onion Tart with Gruyere

Caramelized Onion Tart with Bacon and Gruyere Cheese and. Simply seasoned with fresh thyme and balsamic vinegar, This creamy cheese tart is a winner.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Appetizer Recipes
Cuisine: French
Servings: 8 slices
Calories: 319kcal
Author: Lea Ann Brown

Ingredients

  • 1 Pie Crust preferably homemade – blind baked
  • 6 ounces bacon cut into ½ inch lardons
  • 4 large onions peeled and cut into ¼ inch slices
  • 1 tablespoon sugar
  • ½ teaspoon Kosher salt
  • 1 ½ Tablespoon balsamic vinegar
  • 1 tablespoon fresh thyme chopped, or one teaspoon of dried thyme
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup heavy cream
  • 1 cup grated gruyere cheese

Instructions

  • Prepare Blind Baked Pie Crust. You'll find complete instructions in my Pie Crust Article.
  • Cook The Bacon: Cut the bacon into lardons and cook it in a large frying pan, stirring often, until cooked and lightly crisp. About 15 minutes. Transfer the bacon to a plate and leave about two tablespoons of the rendered fat in the pan. The bacon fat becomes the cooking fat for the onions, carrying its savory flavor into the filling.
  • Prepare the Onions: In the meantime, cut the ends off each onion, remove skin and slice into ¼ inch rounds.
  • Caramelize the Onions: Reduce the heat to medium-low. Add the onions, sugar and salt to the reserved bacon fat. Stir frequently as the onions soften and cook down to about one-third of their original volume, approximately 30 minutes. If the bacon hasn't produced enough fat, add a generous tablespoon of butter.
  • Add the Balsamic Vinegar: Add the balsamic vinegar, reduce the heat to low, and continue cooking for about 15 minutes, until the onions are evenly golden brown and softened. Stir frequently and scrape up the browned bits from the bottom of the pan. Watch the onions carefully: the goal is soft, golden, caramelized onions, not burned edges. Lea Ann's tip: Don't rush this step by turning up the heat. Give the onions time to soften and develop their flavor. Slice them evenly, keep the heat low enough to prevent scorching, and use their color and texture as your guide.
  • Finish the onion filling: Remove the pan from the heat. Stir in the thyme, freshly ground black pepper and cooked bacon. Allow the mixture to cool slightly, then stir in the heavy cream until everything is thoroughly combined. The filling is now ready for the prepared tart shell.
  • Fill the blind-baked tart shell: Preheat the oven to 350°F. Place the onion filling in the 8-inch blind-baked tart shell. Spread it evenly with the back of a spoon so the filling reaches the edges.
  • Add the Gruyere Cheese. Sprinkle the grated Gruyère evenly over the onion filling.
  • Bake the tart: Place the tart on a baking sheet and bake at 350°F for about 15 minutes, until the filling is set. Allow the tart to settle briefly before removing it from the pan. Serve warm or at room temperature, garnished with a sprig of thyme.
  • Serve warm or at room temperature. Garnish with a sprig of thyme.

Video

Notes

Cooking times and prep do not reflect any time spent on the pie crust.
Tips For Success
  • Don’t rush the onions: Allow at least 45 minutes for the onion-cooking process in this recipe. The onions should soften, reduce substantially in volume and become evenly golden. Keep the heat low enough to prevent burning, and stir frequently.
  • Why blind-bake the tart shell? Blind baking means baking the pastry shell before adding the filling. Because the onions are already cooked and the tart needs only a short final bake, the pastry must be cooked beforehand. Otherwise, the crust may not bake through before the filling is ready.
  • Use a baking sheet: Place the filled tart pan on a baking sheet before transferring it to the oven. Tart pans typically have removable bottoms, and the baking sheet makes the tart easier to move without disturbing the base.
  • Choose the right tart pan: An 8-inch tart pan is recommended for this recipe. A 9-inch pan also works, but the filling will be thinner. You can also divide the filling among individual 4- to 5-inch tartlet pans.
  •  
 

Nutrition

Calories: 319kcal | Carbohydrates: 20g | Protein: 10g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 41mg | Sodium: 497mg | Potassium: 202mg | Fiber: 2g | Sugar: 5g | Vitamin A: 317IU | Vitamin C: 7mg | Calcium: 199mg | Iron: 1mg

Ground Beef Albondigas en Chipotle

By 2 Comments

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

Albondigas en chipotle served with rice and a corn tortilla.

What Is Albondigas en Chipotle?

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

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

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

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

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

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

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

Ingredients You’ll Need

Ingredients to make albondigas en chipotle.
  • Ground Beef, 85% Fat.
  • Roma Tomatoes
  • Sweet or White Onion
  • Chicken Broth
  • Large Eggs
  • Golden Raisins
  • Chicken Broth
  • Panko Bread Crumbs: I find Panko bread crumbs to be a reliable binder for perfect meatballs. They’re also easy to use right out of the package.
  • Chipotle Peppers in Adobo Sauce
  • Spices and Seasonings: Kosher Salt, Freshly Ground Pepper, Dried Marjoram, Dried Thyme and Fresh Parsley.

Ingredient Substitutions

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

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

Step By Step Instructions

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

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

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

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

Can I Make Chipotle Albondigas With Ground Chicken or Turkey

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

Tips For Success:

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

Make Ahead

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

Storage

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

Serving Suggestion

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

Recipe for Albondigas en Chipotle

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

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

This recipe was adapted from PBS.

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

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

And speaking of ground beef comfort foods, don’t miss our favorite meatloaf recipe, Spicy Sofrito Meatloaf. Sofrito is a secret ingredient for ultimate flavor and texture.

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

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

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

Albondigas en Chipotle

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

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