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Tangy Pollo en Escabeche

By 11 Comments

This Mexican classic, Pollo en Escabeche is exciting, seductive and exotic. The sweetness of caramelized onions and the fireworks of Jalapeno pepper strikes an immediate chord with your love for Mexican food.

Pollo en escabeche served over rice.

What is Escabeche and How to You Pronounce It?

Escabeche (es-kah-BECH-ay) is a classic Spanish recipe in which you sear meat or fish, then marinate it in a vinegary sauce loaded with herbs and spices and serve it cold or at room temperature on a hot day.

I’ve made this recipe many times and have always served it hot, and for dinner.

But if you’re looking for a picnic chicken meal, this just might be the ticket.

Pollo en Escabeche is made by seasoning and cooking skin on, bone-in chicken in a flavorful mixture of vinegar, oil, spices, and vegetables. The result is tender and juicy chicken with a tangy and slightly sweet flavor.

Pollo en escabeche is a flavorful, easy to make dish that will work for any occasion. whether cooking for your family or entertaining guests, this dish is sure to impress. It’s a healthy dinner option that doesn’t skimp on flavor.

So give that chicken a tangy-sweet bath. Pollo escabeche uses only one pan which makes it very desirable for a weeknight dinner.

Ingredients You’ll Need

Ingredients to make pollo en escabeche.
  • Split Chicken Breasts: Bone in, skin on.
  • Onion: Sweet or yellow onion, chopped
  • Carrot: Sliced on the diagonal
  • Spices: Mexican Oregano, Kosher Salt, Allspice, Freshly Ground Pepper
  • Vinegar: Apple Cider or white vinegar
  • Chicken Broth
  • Garlic: Peeled, and sliced in half
  • Oil: Choose a neutral such as canola or vegetable
  • Pickled Jalapeno

Ingredient Substitutions

  • Chicken: You can substitute bone-in, skin-on chicken thighs, or a combo of breasts and thighs.
  • Spice: If you don’t have Mexican Oregano, substitute Marjoram.
  • Jalapeno Pepper: You can use fresh jalapeno pepper in place of pickled jalapeno.

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.

Step by Step Instructions, It’s Easy!

Consider this is a relatively easy recipe for your chicken meal plans this week.

Seasoning chicken breasts to make pollo en escabeche.
Frying chicken breasts to make pollo escabeche.
  • Step 1: In a small bowl, combine the black pepper, allspice, oregano and salt. Sprinkle half of this mixture over the chicken pieces.
  • Step 2: Heat the oil in a very large (12-inch) skillet over medium heat. Lay in the chicken, skin side down, and cook for 3 to 4 minutes on each side, turning once, until richly browned. Remove the chicken to a plate, leaving behind as much oil as possible.

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. 

Cooking vegetables to make chicken escabeche.
Cooking chicken with vegetables for pollo escabeche.
  • Step 3: Add the sliced onion and carrots to the skillet and cook, stirring regularly, until the onion is browned, about 7 minutes. Add the garlic and stir for about 1 minute, then add the remaining seasoning mixture, the vinegar, jalapenos and broth.
  • Step 4: Nestle the chicken pieces skin side up in the onion mixture, cover the skillet (a cookie sheet works if your skillet doesn’t have a lid) and simmer gently over a medium-low heat until the chicken is just cooked through, about 15 minutes. Taste the broth and season with additional salt if you think it’s needed. Transfer a piece of chicken to each dinner plate, spooning a generous portion of the juicy vegetable mixture over the top.

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.

Frequently Asked Questions

Can You Freeze Pollo en Escabeche?

Yes, this recipe will freeze very well. Place any leftovers, including sauce and vegetables in a freezer safe container. I like to use a zip-lock style freezer bag. Lay the chicken and sauce flat, squeeze out the air, and it will store in a tidy manor in the freezer for up to three months.

Is Escabeche Served Hot or Cold?

Both. It can be served immediately after cooking as a hot meal. Or you can refrigerate an escabeche entree for 24 hours and serve it cold or at room temperature.

How Can You Tell If The Chicken Is Cooked Through?

Use a digital instant read thermometer. Place the probe in the thickest part of the chicken. When the temperature reads 165 degrees, the chicken has reached a safe eating temperature according to the department of agriculture.

Can You Use Chicken Thighs To Make Pollo en Escabeche?

Absolutely yes. Use either bone-in or boneless, skinless chicken thighs for this recipe.

Tips For Success

  • Make Ahead: Even though this is an easy chicken dinner, get a head start and chop the vegetables and pull together the spice mix in advance. This will save you a few minutes come time to cook the chicken.
  • Feeding a crowd? Pollo Escabeche is easily doubled or tripled. Use two large fry pans to accommodate more chicken.

What To Serve With Pollo en Escabeche

With carrots and onions, this is almost a meal in itself. You can also serve it with:

Storage and Leftovers

Escabeche de pollo will keep in the refrigerator for up to three days in an air tight container. To reheat, place chicken in a microwave safe bowl and loosely cover. Microwave on 50% power in one minute increments until warm and steamy. I find that gently heating using the method will keep the chicken from drying out.

In Conclusion

Try Pollo en Escabeche! This traditional Mexican dish features tender chicken cooked in a tangy, sweet, and sour sauce, along with a colorful medley of vegetables. Perfect for a quick weeknight meal or for entertaining guests. Impress your family and friends with this mouthwatering Mexican chicken entree!

More Mexican Chicken Dinner Recipes

And if you love Mexican food as much as we do, don’t miss our Mexican Category. You’ll find lots of great recipes including the most popular on my site for Campechana, Mexican Shrimp Cocktail.

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.

I’m sure it comes to no surprise that this is a tried and true Rick Bayless Recipe. I hope you give it a try.

Pollo en escabeche served over white rice.
Print Recipe
5 from 3 votes

Tangy Pollo en Escabeche

The sweetness of caramelized onions and the fireworks of jalapeno pepper strikes an immediate chord with your love for Mexican food.
Prep Time15 minutes
Cook Time30 minutes
Course: Main Course Chicken
Cuisine: Mexican
Servings: 4
Calories: 234kcal
Author: Lea Ann Brown

Ingredients

  • 1 teaspoon ground black pepper
  • ½ teaspoon ground allspice
  • 2 teaspoons dried oregano preferably Mexican
  • 1 teaspoon salt
  • 4 chicken breast halves bones and skins intact, about 2 pounds
  • 2 tablespoons vegetable or olive oil
  • 1 large white onion cut into ¼-inch slices
  • 2 large carrots peeled and sliced ¼-inch thick on a diagonal
  • 4 garlic cloves peeled and halved
  • ¼ cup apple cider vinegar
  • 2 to 4 canned pickled jalapenos stemmed, seeded and thinly sliced [Note: I used pre-sliced pickled jalapenos]
  • 1 cup chicken broth

Instructions

  • In a small bowl, combine the black pepper, allspice, oregano and salt. Sprinkle half of this mixture over the chicken breasts.
  • Heat the oil in a very large (12-inch) skillet over medium heat. Lay in the chicken, skin side down, and cook for 3 to 4 minutes on each side, turning once, until richly browned. Remove the chicken to a plate, leaving behind as much oil as possible.
  • Add the sliced onion and carrots to the skillet and cook, stirring regularly, until the onion is browned, about 7 minutes. Add the garlic and stir for about 1 minute, then add the remaining seasoning mixture, the vinegar, jalapenos and broth.
  • Nestle the chicken pieces skin side up in the onion mixture, cover the skillet (a cookie sheet works if your skillet doesn’t have a lid) and simmer gently over a medium-low heat until the chicken is just cooked through, about 15 minutes. Taste the broth and season with additional salt if you think it’s needed. Transfer a piece of chicken to each dinner plate, spooning a generous portion of the juicy vegetable mixture over the top.

Notes

I have also used fresh sliced jalapeno in this recipe.
Tips for Success: 
  • Don’t have a lid for a large skillet? Use a sheet pan to cover. 
  • Make Ahead: Even though this is an easy chicken dinner, get a head start and chop the vegetables and pull together the spice mix in advance. This will save you a few minutes come time to cook the chicken.
  • Feeding a crowd? This recipe is easily doubled or tripled. Use two large fry pans to accommodate more chicken.

Nutrition

Calories: 234kcal | Carbohydrates: 9g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 1081mg | Potassium: 670mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6193IU | Vitamin C: 11mg | Calcium: 49mg | Iron: 1mg

Pollo en Escabeche …. It’s What’s For Dinner

Southwestern Tomato Soup With Canned Tomatoes

By 23 Comments

Southwestern Tomato Soup with Canned tomatoes takes on a spicy flair using New Mexico Red Chile Powder and fire roasted tomatoes. Using canned tomatoes make this an easy fix and Southwestern spices an exciting bowl of soup. Rich, smooth and creamy, it’s a perfect soup for a cozy night in. A couple slices of bread will make this a meal.

Here in Colorado, we love our cozy soups. You too? Don’t miss this recipe for Lemon Ginger Chicken Soup. A Julia Child recipe.

Two bowls of spicy tomato soup served with bread.

Table of contents

I’ve taken a cue from our neighbors to the South and created this Southwestern Tomato Soup made with canned tomatoes. Adding a generous amount of New Mexico Chile Powder elevates this American classic to a rich and robust bowl of soup.

For all of the attention New Mexico receives as a travel destination, I think their food remains underrated. New Mexico cuisine can undeniably only be called their own, truly unlike any other. A simple description, it’s a blend of Spanish and Native American cultures. And it’s absolutely wonderful.

I always have a healthy collection of New Mexico chile powders in the pantry, and can’t imagine cooking many dishes without it.

Classic tomato soup is a dish that has been enjoyed by many for centuries. Its versatility makes it a popular choice. And treating this classic to some New Mexico Chile Powder, and canned fire-roasted tomatoes, brings a whole new experience to your dinner table.

You need not wait for fresh tomato season to make this recipe, making spicy tomato soup from canned tomatoes is not only easy, but tomato-y flavorful.

Let’s take a look at how to make spicy tomato soup:

Ingredients You’ll Need

Ingredients to make spicy tomato soup from canned tomatoes.
  • Fire Roasted Tomatoes: Use these rather than regular canned tomatoes to add a smoky Southwestern nuance.
  • Chicken Broth
  • Butter
  • Mirapoix: Chopped celery carrots and onions.
  • White Wine
  • Half and Half, for that creamy tomato experience.
  • Sherry Vinegar
  • Spices: Sugar, White Pepper, New Mexico Chile Powder, Mexican Oregano.

What is Mirepoix? (pronounced Meer-pwah) is a classic French aromatic flavor base, commonly used in soups and sauces. It’s made by lightly cooking a mixture of two parts chopped onion, one part chopped celery and one part chopped carrot. For instance, 2 cups onion, 1 cup celery and 1 cup carrot. The vegetables are cooked slowly in butter or oil to bring out thier flavors without browning or caramelizing.

Ingredient Substitutions

  • Fire-Roasted Tomatoes: Substitute regular canned chopped tomatoes, crushed tomatoes, or whole canned tomatoes. Add a pinch of chipotle chile powder, or hot smoked paprika to add a smoky flavor.
  • Broth: To make this a vegetarian soup, use vegetable broth in place of chicken broth.
  • Butter: Substitute a neutral oil such as vegetable oil or canola oil. I do not recommend using extra virgin olive oil to sautee, the smoking point is low and the flavor stronger.
  • Half and Half: Feeling decadent? Use heavy cream in place of half and half.
  • Sherry Vinegar: Sherry vinegar is a very special vinegar with a complex flavor that you won’t find in other vinegars. If you don’t have any, I’d suggest you pick up a bottle and use it often. You can substitute red wine vinegar, or apple cider vinegar.
  • Sugar: Sugar is used to cut the bite of the tomatoes. Substitute honey.
  • New Mexico Chile Powder: The bold depth of flavor this chile powder adds, is hard to describe. Not to mention adding a vibrant deep red color. If you don’t have it, substitute ancho chile powder, or cayenne. Be careful though, cayenne is a very hot red pepper spice. A tablespoon of your favorite hot sauce, or red pepper flakes also work well here.
  • Mexican Oregano: Substitute Marjoram.

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.

  • White Pepper: Substitute freshly ground black pepper.

Ground White Pepper or White Peppercorns have a milder flavor than black pepper. White pepper can be used for appearance reasons as it can blend in when using it in light colored sauces. As far as flavor, white pepper adds a gentler and earthy flavor, while black pepper has a spicier note. Chefs commonly use white pepper in French cuisine, as well as Thai, Vietnamese and Chinese dishes.

In this blog post, we will take you through the steps to make a delicious and easy spicy tomato soup that you can enjoy anytime.

Step by Step Instructions, It’s Easy

Cooking mirepoix in a Le Creuset Dutch Oven.
Adding canned tomatoes to mirepoix.
  1. Step 1: Heat a Dutch oven over medium high heat and add butter. When butter has melted and the bubbles are starting to diminish, add mirepoix mix of onions, carrots and celery. Cook until tender, About 5 minutes. Deglaze with white wine. Cook and stir for about 1 minute.
  2. Step 2: Turn heat down to medium low. Add undrained canned tomatoes.
Cooking tomatoes to break them down.
Adding cream to spicy tomato soup.
  1. Step 3: Cook until tomatoes start to break down. About 10 minutes. I always help them by smashing now and then during the cooking process, with a potato masher.
  2. Step 4: Add in oregano, chile powder, broth, white pepper and sugar. Stir and then heat for a couple of minutes until flavors are blended. Add in half and half and leave on heat until blended and hot.
Using an immersion blender to make spicy tomato soup.
  1. Step 5: Using an emersion blender, blend all ingredients until smooth for that perfect creamy tomato soup experience. Stir in the sherry vinegar. Ladle into bowls and top with some grated cheese. Serve immediately.

Frequently Asked Questions

How Do You Thicken Up Tomato Soup?

With the combination of vegetables, this chicken soup comes naturally thickened. If you want even a sturdier soup, add a 1-2 ratio of water and cornstarch. Example, stir together one tablespoon of cornstarch with two tablespoons water until smooth. Stir it into the soup and let it cook a few minutes until it becomes thicker in consistency.

Is Tomato Soup Healthy?

Tomatoes are an excellent dietary source of the antioxidant lycopene, which has been linked to health benefits including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate and vitamin K. Source: healthline.com

Can I Use Fresh Tomatoes?

Absolutely yes. Depending on size, substitute 8 – 10 whole peeled fresh tomatoes. Simply core, and chop and add to soup. Don’t forget to scrape that tomato juice from your cutting board into the soup. Lots of flavor there.

What If My Tomato Soup Is Too Sour or Acidic?

This recipe calls for adding both sugar and vinegar. Both of these ingredients naturally take the bite out of a “too-tomatoey” soup. If you still feel it has too strong of a flavor, try adding more cream. And make sure you use a non-reactive pan. Aluminum or cast iron pans can cause any tomato based recipe to have a metallic flavor. Use stainless steel or enamel coated cast iron.

Where is New Mexico Chile Red Powder Grown?

“Chile powder that’s marked NM Red Chile Powder is usually either Hatch or from the Socorro area…from my knowledge.  Still good, but cheaper and doesn’t need to be hoarded like Chimayo Chile Powder, which comes from Chimayo, NM.” Source: MJ’s Kitchen. Where to buy? Check out Made in New Mexico, or for coveted Chimayo Chile Powder, The Portero Trading Post in Chimayo, NM.

Is This Recipe Gluten Free?

Yes, this spicy tomato soup is naturally gluten free.

Tips For Success

  • Use quality ingredients: When it comes to making soup, using fresh, high-quality ingredients is key. Look for good-quality spices to ensure that your soup has the best flavor.
  • Be careful with the heat: While it’s tempting to add a lot of heat to your soup, it’s important to be careful. Start with a little bit of spice, and then adjust to taste. You can always add more spice, but you can’t take it away.
  • Puree the soup: To get a smooth, creamy soup, you’ll want to puree it. You can use an immersion blender or transfer the soup to a blender to puree it. Be sure to puree it in batches if using a blender.
  • Garnish with fresh herbs: To add a little extra flavor and color to your soup, be sure to garnish it with fresh herbs like basil or cilantro.
  • Try topping this spicy tomato soup with grated Monterey Jack Cheese.

Storage and Reheating

Some cream based soups are not that freezer friendly, however, this soup only has ½ cup of cream and will freeze well. Simply place the cooled soup in a freezer safe container. I like to use freezer zip-lock style bags, as they can lay flat and save freezer space. To reheat, let the soup thaw in refrigerator overnight and reheat slowly stovetop until nice and steamy.

What To Serve It With

This hearty soup is a mean in itself, but why not go classic and serve it with a grilled cheese sandwich. Yes please. Sliced rustic bread is also a great choice.

Two bowls of spicy tomato soup from canned tomatoes.

Southwestern tomato soup is a fantastic twist on the classic tomato soup recipe. It is packed with bold flavors and warming spices that will tantalize your taste buds and leave you feeling satisfied.

And making tomato soup from canned tomatoes makes your kitchen life a breeze. Give this easy tomato soup recipe a try, you’re going to love how simple this recipe is.

And if you like soup as much as we do, don’t miss my Soup Category. You’ll find lots of slurp worthy recipes including the most popular on my site for Anthony Bourdain’s New Mexico Style Chili.

Want to learn more about all of those Chile Powders, Chile Peppers and Chili Soups? Don’t miss my post, is it Chile Or Chili.

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.

Two bowls of spicy tomato soup served with bread.
Print Recipe
5 from 5 votes

Southwestern Tomato Soup With Canned Tomatoes

New Mexico Chile powder brings this American classic to a rich and robust experience.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Soup, Stews and Chilis
Cuisine: Southwestern
Diet: Gluten Free
Servings: 6
Calories: 78kcal
Author: Lea Ann Brown

Ingredients

  • 2 tablespoon unsalted butter
  • 1 yellow onion minced, small dice
  • 1 medium carrot minced, small dice
  • 1 large rib of celery minced, small dice
  • ¼ cup white wine
  • 2 14 ½ ounce cans Fire Roasted Tomatoes diced or while, undrained
  • ½ teaspoon Mexican Oregano
  • 1 teaspoon New Mexico Red Chile Powder
  • ½ teaspoon white pepper
  • 1 cup Chicken Broth
  • ½ teaspoon sugar
  • ½ cup half and half
  • 1 teaspoon Sherry vinegar

Instructions

  • Heat a Dutch oven over medium high heat and add butter. When butter has melted and the bubbles are starting to diminish, add mirepoix mix of onions, carrots and celery. Cook until tender, About 5 minutes. Deglaze with white wine. Cook and stir for about 1 minute.
  • Turn heat down to medium low. Add undrained canned tomatoes and cook until tomatoes start to break down. About 10 minutes. I always help them by smashing now and then with a potato masher.
  • Add in oregano, chile powder, broth, white pepper and sugar. Stir and then heat for a couple of minutes until flavors are blended.
  • Add in half and half and leave on heat until blended and hot.
  • Using an immersion blender, blend all ingredients until smooth. Stir in the sherry vinegar. Ladle into bowls and top with some grated cheese. Serve immediately.

Notes

Tips for Success:
  • Be careful with the heat: While it’s tempting to add a lot of heat to your soup, it’s important to be careful. Start with a little bit of spice, and then adjust to taste. You can always add more spice, but you can’t take it away.
  • Puree the soup: To get a smooth, creamy soup, you’ll want to puree it. You can use an immersion blender or transfer the soup to a blender to puree it. Be sure to puree it in batches if using a blender.
  • Garnish with fresh herbs: To add a little extra flavor and color to your soup, be sure to garnish it with fresh herbs like basil or cilantro.
  • Try topping this spicy tomato soup with grated Monterey Jack Cheese.
  • If using regular canned tomatoes, add in a pinch of smoked paprika or chipotle chile powder to add that smoky flavor that you’d get from Fire Roasted Tomatoes.

Nutrition

Calories: 78kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 172mg | Potassium: 85mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1993IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 0.2mg

Southwestern Tomato Soup With Canned Tomatoes … It’s What’s For Dinner

Chili Cheese Burrito

By 27 Comments

If you’re looking for a delicious and easy way to use up leftover chili, look no further than this chili cheese burrito. Hearty and satisfying, this burrito is perfect for a quick lunch or dinner and is incredibly simple to make.

There’s almost nothing we love more than homemade Mexican Food. If you love smothered burritos, be sure to try my recipe for smothered Green Chili Burritos.

Chili Cheese Burrito garnished with sour cream and cilantro.

This chili cheese burrito recipe was created simply as a way to use up leftover beef chili.

It’s a delicious combination of flavors. The filling is canned beans that are seasoned, fried and then rough mashed. Add a little bit of your favorite cheese and some leftover re-heated chili and you’re ready to build that burrito.

Whether using left over chili, or a can of your favorite chili, this is an easy way to enjoy a burrito.

And if you’re looking for some great chili recipes so you can have leftover chili, here re some very delicious ideas; Anthony Bourdain’s New Mexico version would be great on this, or get boosy with this Bourbon Beef and Bean Chili. And our favorite, my Award Winning Beef and Bean Chili.

And of course if you really want to make a super easy chili burrito, pick up a couple cans of your favorite canned chili at the store. Move over Taco Bell, this is a simple and delicious way to enjoy an easy burrito.

This is by far one of my favorite easy peasy Mexican food recipes, along with this quick and easy Corn Tortilla Quesadillas.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make chili cheese burrito.
  • Cilantro
  • Chili Soup: Either left over chili that you’ve made, or purchase a couple cans of your favorite chili.
  • Canned Beans: Kidney beans, navy beans, pinto beans, black beans, beans in chili sauce, choose your favorite.
  • Grated Cheese: Cheddar works well here, and don’t forget about Muenster cheese. Both are great melting cheeses.
  • Rice: Cooked. A great way to use leftover rice.
  • Lard: Lard is a traditional “fat” to fry beans for refried beans. You can also use Crisco, bacon grease or vegetable oil.
  • Chile Powder: To add some pizzaz to those beans. Use New Mexico Chile Powder, Ancho Chile Powder, Smoky Chipotle Chile Powder, or Cayenne.

Step by Step Instructions, It’s Easy

Making refried beans from canned beans.

Step 1: Make easy refried beans from canned beans. Heat lard, oil or bacon grease in a large skillet over medium high heat. Once the lard is melted and hot, add the canned beans. Use a potato masher to rough smash them as they cook. Add the grated cheese then mix together until cheese is melted.

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.

Adding refried beans to a flour tortilla to make chili burritos.
Adding rice to chili burritos.
  • Step 2: Warm flour tortillas in a microwave oven for about 15 seconds, or just long enough to render them soft and warm. Lay the tortillas flat and add a spoonful of the bean and cheese mixture to each tortilla.
  • Step 3: Add a spoon full of cooked rice on top of the bean and cheese mixture.
Chile burritos topped with sour cream and garnished with cilantro.
  • Step 4: Heat up the chili in a saucepan, roll the burritos. Top with the hot chili and garnish with a dollop of sour cream.
Can I Use Corn Tortillas?

If you use corn tortillas, you’re actually making an enchilada rather than a chili burrito. Stick with flour tortillas, they’re much easier to handle.

Variations and Tips For Success

  • I highly urge you to top those chili burritos with a spoon full of sour cream and better yet Mexican Crema. Mexican crema is a thinner product than our American sour cream and a bit tangier. That little addition of creaminess is a great compliment to the chili burrito.
  • Rice: This is a great way to use leftover rice, or make a quick batch of minute rice for a quick fix burrito.
  • Additional Toppings: Fresh chopped or sliced avocado is a perfect topping, as is a dollop of homemade guacamole. Try chopped fresh onions. Pico de gallo or Salsa would work well here. And we love fresh sliced jalapeno peppers on about anything.
  • Cheese: Any type of good melting cheese will work. Try Pepper Jack, Monterey Jack or Muenster cheese.
  • Want to make these even beefier? Substitute canned beans with cooked ground beef seasoned with taco seasoning or chili powder .
  • Beverage: Try these chili burritos with an ice cold Michelada. You’ll be glad you did.

In Conclusion

This chili cheese burrito is a versatile and tasty way to use up leftover chili, and it’s sure to become a favorite in your household. So before you freeze that left over chili, make a burrito! Give it a try and enjoy!

And if you love Mexican food as much as we do, don’t miss my Mexican Food Category. You’ll find lots of great recipes including the most popular on my site for Hatch Green Chili Colorado Style and this recipe for Easy Ground Chicken Taco Casserole.

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

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

Chili burrito with rice and cheese topped with sour cream.
Print Recipe
5 from 1 vote

Chili Cheese Burrito

This Chili Burrito Recipe is an oh-so easy fix for lunch or a quick dinner. The burrito is simply filled with a combination of beans and cheese and topped with left over chile con carne. Don't forget that dollop of sour cream.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Mexican
Cuisine: Mexican
Servings: 4
Calories: 557kcal
Author: Lea Ann Brown

Ingredients

  • For the Filling:
  • 15 ounce pinto beans canned, undrained
  • 15 ounce red kidney beans canned, undrained
  • 1 teaspoon bacon grease lard or Crisco
  • 2 cups Cheddar Cheese shredded, or Monterey Jack, Cheddar Jack. or Muenster cheese.
  • 2 cups Chile Leftover or canned

Instructions

  • Heat lard, oil or bacon grease in a large skillet over medium high heat. Once the lard is melted and hot, add the canned beans. Use a potato masher to rough smash them as they cook. Add the grated cheese then mix together until cheese is melted.
  • Warm flour tortillas in a microwave oven for about 15 seconds, or just long enough to render them soft and warm. Lay the tortillas flat and add a spoonful of the bean and cheese mixture to each tortilla.
  • Top with a spoonful of cooked rice.
  • Roll the tortillas and then top with hot chili. Garnish with sour cream, avocado and chopped cilantro.

Notes

Tips for Success
  • I highly urge you to top those chili burritos with a spoon full of sour cream and better yet Mexican Crema. Mexican crema is a thinner product than our American sour cream and a bit tangier. That little addition of creaminess is a great compliment to the burrito.
  • Rice: This is a great way to use leftover rice, or make a quick batch of minute rice for a quick fix burrito.
  • Additional Toppings: Fresh chopped or sliced avocado is a perfect topping, as is a dollop of homemade guacamole. Try chopped fresh onions. Pico de gallo would work well here. And we love fresh sliced jalapeno peppers on about anything.
  • Cheese: Any type of good melting cheese will work. Try Pepper Jack, Monterey Jack or Muenster cheese.

Nutrition

Calories: 557kcal | Carbohydrates: 60g | Protein: 33g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 381mg | Potassium: 1177mg | Fiber: 19g | Sugar: 5g | Vitamin A: 1280IU | Vitamin C: 110mg | Calcium: 489mg | Iron: 6mg

Chili Cheese Burritos …It’s What’s for Dinner.

Chunky Guacamole Made in A Molcajete

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Discover the authentic taste of Mexico with this homemade chunky guacamole made in a molcajete! Try it today and experience the deliciousness of traditional molcajete guacamole that will transport your tastebuds to the heart of Mexico.

Chunky guacamole made in a molcajete.

What Is A Molcajete?

Before we dive into the recipe, let’s talk about what a molcajete is. A molcajete is a traditional Mexican mortar and pestle made from volcanic stone. It’s used for grinding and mixing spices, herbs and other ingredients. And is especially useful for making guacamole. The rough texture of the molcajete’s surface belps to crush and grind the ingredients, resulting in a perfectly flavored chunky guacamole.

Using a molcajete to make chunky guacamole is a traditional and authentic method that yields a delicious, chunky texture and simply brings out the best in those avocados.

So, let’s learn how to make molcajete guacamole, just like your favorite Mexican Restaurant does table side.

Ingredients You’ll Need

This classic recipe features perfectly ripe avocados, zesty lime juice, fresh cilantro, and a blend of aromatic spices, all hand-mixed to creamy perfection in a volcanic rock mortar.

Ingredients to make chunky guacamole in a molcajete.
  • Ripe Avocados
  • Cilantro
  • Limes
  • Onion, Sweet onion, yellow or white onion, or if you like a bolder flavor, use red onion.
  • Jalapeno Pepper
  • Coarse Kosher Salt: Coarse salt will act as an abrasive, assisting you as you grind with the tejolote, which is the stone pestle.

Step by Step Instructions, It’s Easy

Let’s get started.

Adding vegetables to a molcajete to make chunky guacamole
Grinding vegetables and spices in a molcajete to make chunky guacamole.
  • Step 1: Place chopped onion, half of the cilantro, the chopped jalapeno pepper and salt in the molcajete.
  • Step 2: Using the pestle, start grinding the mixture into a paste. The salt will draw moisture out of the vegetables and act as an abrasive.
Making guacamole with a mortar and pestle.
  • Step 3:
  • Carefully cut the avocados in half, removing the pits and scoop the flesh into the molcajete. Mix well with the paste and add the rest of the cilantro, giving it a rough mash.
  • Season to taste with lime juice, extra chile and salt. Garnish with a few totopos (corn chips) and serve. Voila! Mortar and Pestle Guacamole.

FAQ’s

How Do I Choose The Best Avocados to Make Guacamole?

Choose ripe avocados for the best flavor and texture. They should give slightly to the touch but not be mushy.

How Do I Clean My Molcajete?

The best way is to give it a good strong spray with a kitchen faucet spray nozzle. Once free of food, turn the molcajete upside down and let it air dry. If you need additional help, use a good wire brush and water. Do not use soap or soapy water, the soap will get trapped in holes of the molcajete and may impart a soapy taste next time you use it.

How Do You Keep Guacamole From Turning Brown?

You can’t, but you can slow it down. Use Hass Avocados and always add lime to guacamole. If not serving immediately, cover the guacamole with plastic wrap, pressing the wrap so it’s directly on the surface. Keep it cold as warm air is guacamole’s enemy. Limeless, uncovered guacamole at room temperature will turn dark pretty quickly. I’ve never found the avocado pit trick to work at all, aside from annoying guests.

Can I Make Chunky Guacamole If I Don’t Have A Molcajete?

Absolutely. Using a medium bowl and a fork, coarsely smash the avocado into chunks. Then add the rest of the ingredients and gently stir.

Tips For Succes

  • If you prefer a milder guacamole, remove the seeds and veins from the jalapeno before chopping.
  • For a smoother texture, use a fork to mash the ingredients before placing them in the molcajete. However, keep in mind that a chunky guacamole texture is traditional for guacamole made in a molcajete.

Serving/Presentation Tip

Serve table side mortar and pestle guacamole with blue corn chips. Blue chips will compliment both the green of the guacamole and the charcoal color of the molcajete.

How To Serve Chunky Guacamole

Chunky guacamole is perfect for dipping chips, here are some other serving ideas.

Variations

When I attended a lecture by famous chef Rick Bayless, he spent quite a bit of time talking about guacamole variations and using seasonal produce. Once you’ve got your base of simple guacamole, here are some ingredient ideas to dress things up.

  • Diced tomatoes. I like to use Cherub brand small tomatoes. Available year round, they’re a variety of grape tomatoes that are flavorful and have a sturdy structure for easy dicing.
  • Top with crumbled Cotija cheese. Cotija cheese is reading found in supermarkets and is a dry, salty Mexican crumbling cheese.
  • When making guacamole during the holidays, top with pomegranate seeds to make a red and green color scheme.
  • Fine dice some jicama for some cool crunch. Either mix it in to the chunky guacamole or sprinkle on top.
  • Add some toasted Pepita seeds, or toasted slivered almonds to the top of guacamole before serving.
  • Sprinkle on some bacon bits.
  • Add a tropical feel by stirring in some chopped mango to make Mango Guacamole.
  • Make it even more “green” by adding some roasted tomatillos to the guacamole mixture and topping with green olives.

In Conclusion

Making guacamole in a molcajete is a fun and traditional way to prepare this delicious Mexican dip. With just a few simple ingredients and a little bit of elbow grease, you can create a flavorful and chunky guacamole that’s perfect for any occasion.

So grab a molcajete and get ready to impress your friends and family with your authentic Mexican guacamole!

This recipe is adapted Masienda, the experts in all thins masa, and any type of equipment you’ll need to make Mexican food in your own kitchen. If you don’t own a molcajete, they’re great product source.

And if you’re looking for more South of the Border recipes, don’t miss my Mexican Southwest Category. You’ll find lots of spicy inspiration including the most popular on my site for this Southwestern Mexican Casserole made with Ground Beef and Tortillas. It’s a comfort food crowd pleaser.

Chunky guacamole made in a molcajete.
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5 from 1 vote

Chunky Guacamole Made In A Molcajete

Discover the authentic taste of Mexico with this homemade chunky guacamole made in a molcajete!
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer Recipes
Cuisine: Mexican
Diet: Gluten Free
Servings: 8
Calories: 130kcal
Author: Lea Ann Brown

Equipment

  • Molcajete Morter and Pestle

Ingredients

  • 3 Large Avocados
  • 3 Tablespoons Sweet Onion diced
  • 1 Tablespoon Jalapeno Pepper minced, including seeds
  • ½ teaspoon Coarse Kosher salt or ¼ teaspoon fine sea salt
  • ¼ cup Cilantro divided, fine chopped
  • 1 – 2 Small limes juiced

Instructions

  • Begin by grinding a coarse paste of onion, jalapeno pepper, salt and half of the cilantro in a molcajete. The salt will act as an abrasive, assisting you as you grind with the tejolote. (If you like the texture of diced onion, reserve half of the onion to mix in at the end.)
  • Carefully cut the avocados in half, removing the pits and scooping the flesh into the molcajete. Mix well with the paste and add the rest of the cilantro, giving it a rough mash.
  • Season to taste with lime juice, extra chile pepper and salt. Garnish with a few totopos (chips), chopped cilantro and serve.

Notes

Tip:
  • Choose ripe avocados for the best flavor and texture. They should be slightly soft to the touch but not mushy.
  • If you prefer a milder guacamole, remove the seeds and veins from the jalapeno before chopping.
  • For a smoother texture, use a fork to mash the ingredients before placing them in the molcajete. However, keep in mind that a chunky guacamole texture is traditional for guacamole made in a molcajete.

Nutrition

Calories: 130kcal | Carbohydrates: 9g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 152mg | Potassium: 403mg | Fiber: 6g | Sugar: 1g | Vitamin A: 177IU | Vitamin C: 17mg | Calcium: 19mg | Iron: 1mg

Chunky Guacamole Made In A Molcajete … It’s What’s For An Appetizer











Bobby Flay Grilled Sweet Potato Fries

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Try this all-star, easy to follow recipe for Grilled Sweet Potato Fries. Sweet salty, spicy and limey, these fries are addictive with flavor. These fries are a delicious and healthy alternative to traditional French Fries.

Frilled sweet potato wedges with lime and cilantro.

You’re going to love grilling sweet potatoes, every crispy smoky slice.

I’ve been wanting to try grilled sweet potato fries, and this recipe from Bobby Flay fell in my lap. Perfect with flavor, lime and cilantro are a perfect combination for the sweet flavor of sweet potatoes.

Sweet potatoes are loaded with nutrients, such as beta-carotene, fiber, and potassium, making them a great addition to any meal.

Grilling sweet potato fries adds a smoky flavor that complements their natural sweetness and creates a crispy texture that will have you coming back for more.

Ingredients You’ll Need

To make grilled sweet potato fries, you will need these simple ingredients:

Ingredients to make grilled sweet potato fries.
  • Two medium sweet potatoes.
  • Cilantro.
  • Lime for zesting.
  • Oil: canola, vegetable or avocado
  • Chile Powder: New Mexico Chile Powder, or Cayenne

Ingredient Substitutions

Cilantro: For those who don’t like the flavor of cilantro, substitute fresh thyme or rosemary.

Step by Step Instructions, It’s Easy

How to make grilled sweet potato freies.
Seasoning for grilled sweet potato fries.
  • Step 1: Slice the potatoes into eight wedges. Place them in a Dutch oven and cover with water. Par-boil the potatoes until almost done, but still firm. Let them cool before proceeding.
  • Step 2: In the meantime, mix 1 tablespoon salt, the lime zest and chile powder in a small bowl
Sweet potato fries on a sheet pan.
  • Step 3: Brush the potato wedges with the oil and season with salt and pepper. Heat grill to medium high. 350 – 400 degrees. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 ½ minutes per side.
  • Step 4: Transfer to a platter or sheet pan and immediately season with the salt seasoning mixture and sprinkle with cilantro. Serve immediately.

Sweet potatoes can be hard to cut, here’s a tip for keeping those fingers safe.

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. 

FAQ’s

Are Sweet Potatoes and Yams The Same Thing?

No. Most sweet potatoes we find in our markets are shorter than yams, have a bulging shape in the middle with tapered ends. They have a dull orange skin with bright orange meat. You can also find white sweet potatoes that have a dark red skin, are longer and skinnier and have white meat. A true yam is an entirely different species. They are starchy and not very sweet. I like this article from Eating Well, which explains the differences in length. Select an orange sweet potato for this recipe.

Can You Eat Sweet Potato Skins?

Yes. The sweet potato skin is totally edible and you’re missing out on health benefits if you peel and toss it. Example, the fiber content of a sweet potato mainly comes from the peel. And eating sweet potato skins increase the intake of antioxidants. Source: HealthLine

Dip for Sweet Potato Fries

Check out these ideas for dipping sauces.

Variations

Customize the spices to your liking. Try adding cumin or smoked paprika for an extra kick of flavor.

Tips for Success:

  • Be strategic with cutting those sweet potato wedges. Try your best to cut the wedges in equal sized wedges. This will insure even cooking.
  • To make the fries even crispier, coat the fries with cornstarch (about 1 ½ teaspoons) and salt. Gently toss until lightly coated in the powder. Drizzle the olive oil over the fries until they are lightly and evenly coated. Use your fingers to rub away any spots of white baking powder. Grill, then sprinkle with the spice blend and cilantro.

What to serve with Grilled Sweet Potato Fries

We found these to be a delicious side dish for grilled chicken and a fresh salad.  A wonderful summer meal. Or how about these suggestions.

In Conclusion

Grilled sweet potato fries are a must-try for anyone who loves sweet potatoes. They are easy to make, packed with nutrients, and bursting with flavor. You can serve them with your favorite dipping sauce, such as or ketchup, or enjoy them on their own. Plus, they are a great alternative to traditional French fries.

With this easy recipe, you can enjoy delicious and nutritious sweet potato fries anytime, anywhere. Give them a try at your next BBQ or weeknight dinner, and you won’t be disappointed!

More Recipes You Might Like

And if you’re looking for more Summer side dishes, don’t miss my side dish category, you’ll find lots of recipes, including the most popular on my site for Broccoli Rice and Cheese Casserole.

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

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

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5 from 1 vote

Bobby Flay Grilled Sweet Potato Fries Recipe

A must try sweet potato side dish. Great for burgers or steaks
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 208kcal
Author: Lea Ann Brown

Ingredients

  • 2 medium sweet potatoes unpeeled
  • salt and pepper to taste
  • 1 Tablespoon lime zest
  • ¼ teaspoon New Mexico Chile Powder or cayenne
  • ¼ cup canola oil
  • Freshly ground pepper
  • ¼ cup finely chopped fresh cilantro

Instructions

  • Slice the potatoes into eight wedges. Place them in a Dutch oven and cover with water. Par-boil the potatoes until almost done, but still firm. Let them cool before proceeding.
  • In the meantime, mix 1 tablespoon salt, the lime zest and chile powder in a small bowl.
  • Preheat a grill to medium high, 350 – 400 degrees. Or place an oiled cast-iron grill pan over medium heat on your stove-top.
  • Brush the potato wedges with the oil and season with salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 ½ minutes per side.
  • Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.

Notes

Tips for Success:
  • Be strategic with cutting those wedges. Try your best to cut the wedges in equal sized wedges. This will insure even cooking.
  • To make the fries even crispier, coat the fries with cornstarch (about 1 ½ teaspoons) and salt. Gently toss until lightly coated in the powder. Drizzle the olive oil over the fries until they are lightly and evenly coated. Use your fingers to rub away any spots of white baking powder. Grill, then sprinkle with the spice blend and chopped cilantro.
Dip for Sweet Potato Fries: Chipotle Mayo,  Jalapeno Aioli, Catsup, Blue Cheese Dressing, Red Chili Buttermilk Ranch Dressing

Nutrition

Calories: 208kcal | Carbohydrates: 20g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Sodium: 54mg | Potassium: 329mg | Fiber: 3g | Sugar: 4g | Vitamin A: 13926IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg

Bobby Flay’s Grilled Sweet Potato Fries … It’s What’s for a Summer Side Dish