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Chicken Elbow Macaroni Salad (Cold Chicken Pasta Salad Recipe)

By 34 Comments

This Creamy Tangy Chicken Macaroni Salad Recipe is a classic make-ahead pasta salad, meant to be served cold, which makes it pot luck perfect. With chicken breast, peas and an irresistible creamy mayonnaise dressing, this is one of those “can’t stop eating” recipes.

Chicken Macaroni Salad on a round plate.

Exactly What Is Chicken Elbow Macaroni Salad?

Chicken macaroni salad is a cold pasta salad made with elbow macaroni, cooked chicken, crisp vegetables, and a creamy dressing. It’s classic all-American comfort food. It's often served as a make-ahead lunch, picnic side dish, or easy comfort food dinner. It’s a perfect recipe to add to your Summer BBQ plans, or for that office potluck. Why? Because it’s a make-ahead recipe and It’s a guaranteed crowd pleaser.

What Makes My Version Better Than Traditional Chicken Macaroni Salads?

  • It’s all about the dressing. An addicting flavor with perfect balance between creamy, sweet and tangy.
  • Texture: Tender chicken and elbow macaroni, alongside a medley of fresh uncooked crunchy vegetables, all coated in a creamy sweet and tangy dressing = irresistible.
  • Make Ahead: The dressing stays creamy after refrigeration. I like to overdressing this macaroni salad a bit. Without being heavy, it keeps the macaroni silky and moist even after a long rest in the refrigerator, making this the perfect make ahead pot luck recipe.
  • It Travels Well: Great for back yard BBQs, office potlucks, and Summer dinners.
  • Bright: This recipe also adds a touch of dill to brighten the overall flavor.
  • Easy: This is an easy salad recipe to make, so if you’re a beginner cook, you can take this one to the bank and enjoy the compliments.

Everyone adores a good old-fashioned pasta salad, especially during Summer months when macaroni salads rule. And there’s something about peas and pasta that sends this one over the top.

I’ve enjoyed this recipe for nearly 35 years, compliments of a co-worker. Its hands down, our favorite chicken macaroni salad. And that’s a big compliment, since I’ve hardly met a macaroni salad I didn’t like. And it never fails, every time I take this to any type of gathering, I’m asked for the recipe.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make macaroni chicken salad.
  • Pasta: Keep it simple and traditional with elbow macaroni noodles.
  • Frozen Peas.
  • Boneless Skinless Chicken Breast: Cook the chicken breast in advance.
  • Mayonnaise: Use a name brand mayo such as Best Foods, Dukes or Hellmans.
  • Onion, sweet, yellow or white onion. Avoid red onion as the flavor is very strong and will over-power the other ingredient flavors.
  • Apple Cider Vinegar: Combined with the sugar, brings a perfect tangy flavor.

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

Ingredient Substitutions

  • Pasta: Use any short curved pasta shape. I like shell shaped pasta for this recipe or something fun like Cavatappi.
  • Dill Weed: This recipe calls for dried dill weed. If you have access to fresh dill you can most certainly substitute it. Fresh dill will also work well as garnish.
  • Vinegar: If you don’t have apple cider vinegar, white vinegar will work well here, as well as unseasoned rice vinegar.

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.

Best Chicken To Use

  • My Preference: When I make this salad, I roast boneless skinless chicken breasts in the oven for about 30 minutes. Once cooked and cooled, I cut them into bite-sized pieces. It’s how I’ve always made this recipe.
  • Rotisserie Chicken: You can use rotisserie chicken, but keep in mind they can come highly seasoned, which will change the flavor of this salad a bit. And possibly in a good way. It’s also a convenient way to make this chicken pasta salad.
  • Canned Chicken: Canned chicken breast also works well for this recipe. When I acquired this recipe from my friend, it was listed as the ingredient to use. Drain and chop if necessary.
  • Chicken Thighs: Chicken thighs also work well here. The meat will stay juicier after refrigeration. Either grilling or roasting the thighs works well here.

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, It’s Easy!

Step 1 to make chicken macaroni salad. Boiling elbow macaroni.
  1. Step 1: Cook macaroni noodles properly according to package instructions for al dente. Season the water well with salt. Drain well.
How to make chicken macaroni salad.
How to make chicken macaroni salad.
  1. Step 2 : Add the warm pasta to a large mixing bowl and top with the remaining ingredients. Tip: Warm pasta will absorb the flavors better.
  2. Step 3: Using a large spoon, gently stir to combine. Refrigerate at least two hours before serving.

Tips For The Best Chicken Pasta Salad

  • Cook the pasta al dente stage. Flavors in this pasta salad will benefit from a rest in the refrigerator overnight. If the pasta is cooked al dente, it will continue to absorb the moisture and flavor from the mayo sauce. Don’t over cook the pasta, or you’ll have a mushy pasta salad.
  • Let the salad rest in the refrigerator for a couple of hours, or even over night. This will marry the flavors.
  • This is a good chance to practice your knife skills. Try to cut the celery and onion into equal sized pieces. Doing so will improve the appearance of the salad. Uniform pieces will also insure a more enhanced flavor experience due to even distribution. Uniform cuts will also improve the appearance of this salad.

Storage and Leftovers

  • Refrigerator: Store any leftovers in an air tight container in the refrigerator for up to 4 days. This is one of those recipes that tastes better with time.
  • Freezer: You can freeze this macaroni salad, but please note the texture may be compromised once thawed. If it’s grainy, add a bit more mayo and stir. I find the best storage containers are gallon sized freezer bag. Just stand them up, spoon in the leftover pasta salad and squeeze the air out. They can then lay flat for convenient space saving storage.

What To Serve It With: BBQ and Cookout Favorites

Since chicken is added to this macaroni salad, it’s somewhat of a main course pasta salad, which makes it perfect to take to a pot luck. However, it also works well if you’re feeding a crowd, or hosting a back yard barbecue and need a variety. It will go well with any grilled burgers, steak kabobs or grilled flank steak. Baked Beans are also a popular side for back yard cookout party.

Variations, Add-In Ideas

I personally wouldn’t fiddle with this chicken macaroni salad recipe, it’s that good … but if you’d like here are some add-ins.

  • Chopped carrot.
  • Chopped hard boiled egg
  • Chopped mild bell pepper, like orange or red bell pepper. Green bell peppers may bring too strong of a flavor.
  • Want to make this a tuna macaroni salad? Use drained canned tuna in place of chicken breast.

FAQS

What’s The Best Pasta Shape For Chicken Macaroni Salad?

I like to keep it traditional and use elbow macaroni. It’s nook and crannie shape is designed to hold a creamy sauce. You can also use shell macaroni or a curvy shape like rotini or cavatappi.

Should You Rinse Pasta for Pasta Salad?

A trick I learned from Culinary School, don’t rinse cooked pasta because it washes away the natural starches from the pasta. Those starches help the sauce cling to the pasta which is also a key to keep the pasta from drying out. The only reason you see instructions to do so is to help stop the macaroni from cooking while it’s draining in the colander.

How Do You Keep Macaroni Salad Creamy?

Once this macaroni salad is sent to the refrigerator for it’s rest, the pasta will continue to soak up the creamy dressing. This recipe is scaled to slightly overdress the salad to keep the texture creamy and silky.

Recipe For Chicken Macaroni Salad

Chicken Macaroni Salad on a round plate.

Serve this pasta salad in a shallow pasta dish garnished with ground black pepper, chopped chives, or chopped fresh dill. Serve the salad cold or at room temperature.

Chicken macaroni salad is a timeless classic that brings together the best of flavors and textures in a single dish. You’re going to love serving this because of the compliments you’ll receive.

Explore More Comfort Food Pasta Salads

And if you’re looking for even more pasta recipes, either for main course or side dishes, don’t miss my Pasta Category. You’ll find lots of mouthwatering recipes, including the most popular on my site for Fleming’s Steakhouse Mac and Cheese.

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.

Chicken macaroni salad on a white plate.
Print Recipe
5 from 4 votes

Chicken Elbow Macaroni Salad (Cold Chicken Pasta Salad Recipe)

This is an extremely popular Chicken Macaroni Salad Recipe. With a sweet and tangy dressing the flavors and textures are irresistible. Make ahead, potluck perfect.
Prep Time15 minutes
Cook Time10 minutes
resting time2 hours
Total Time25 minutes
Course: Main Course Chicken
Cuisine: American
Servings: 12
Calories: 424kcal
Author: Lea Ann Brown

Ingredients

  • 16 ounces elbow macaroni cooked according to package instructions
  • 2 cup chicken breast cooked and chopped
  • 8 ounces frozen peas
  • 1 cup celery finely chopped
  • ¾ cup sweet onion finely chopped
  • 1 ¾ cup mayonnaise
  • ¼ cup cider vinegar
  • 3 Tablespoon sugar
  • 1 Tablespoon Kosher Salt
  • 1 teaspoon Ground Black Pepper
  • 1 teaspooon dried dillweed or 1 tablespoon fresh dill, chopped.

Instructions

  • Roast the chicken breasts in a non-stick sprayed casserole dish in a 350 degree oven for 30 minutes, or until a digital thermometer reads the internal temperature of 165 degrees. Let cool and chop into bite sized pieces.
  • Cook pasta according to package instructions for al dente.
  • In the meantime chop all vegetables. Once the pasta is cooked, drain in a colander.
  • Place drained pasta in a large mixing bowl. Add all of the remaining ingredients and stir gently to combine.
  • Taste and adjust flavors to suite your palate. If you like it sweeter, add a little bit of sugar. If you think it's too sweet, add a little more salt or vinegar.

Notes

Tips For Success: 
  • Cook the pasta al dente stage. Flavors in this pasta salad will benefit from a rest in the refrigerator overnight. If the pasta is cooked al dente, it will continue to absorb the moisture and flavor from the mayo sauce. Don’t over cook the pasta, or you’ll have a mushy pasta salad.
  • Let the salad rest in the refrigerator for a couple of hours, or even over night. This will marry the flavors.
  • This is a good chance to practice your knife skills. Try to cut the celery and onion into equal sized pieces. Doing so will improve the appearance of the salad. Uniform pieces will also insure a more enhanced flavor experience due to even distribution. Uniform cuts will also improve the appearance of this salad.

Nutrition

Calories: 424kcal | Carbohydrates: 35g | Protein: 12g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 829mg | Potassium: 272mg | Fiber: 3g | Sugar: 6g | Vitamin A: 217IU | Vitamin C: 9mg | Calcium: 25mg | Iron: 1mg

Chicken Macaroni Salad Recipe …It’s What’s for Dinner.

Classic Peach Pie With Canned Peaches

By 37 Comments

An easy recipe for a peach pie with canned peaches. Finished with a sweet oatmeal streusel crumb topping, this is a classic canned peach pie recipe you can make year round.

If you’re looking for more fruit pie recipes, don’t miss this one for Fresh Cherry Pie. It’s a recipe from the Culinary Institute and it’s crazy delicious.

Peach crumble pie in an antique green Pyrex pie pan.

When it comes to baking a classic dessert treat, peach pie is an all-time favorite. The sweetness and vibrant flavor of peaches combined with a flaky crust make for a heavenly dessert.

While fresh peaches are undoubtedly amazing, sometimes the convenience of canned peaches can be welcome.

The canned peach filling is seasoned with warm spices of ground cinnamon, ground cloves and nutmeg. Brown sugar is used to sweeten and a bit of flour thickens the mix as it bakes.

The streusel topping made with oatmeal, brown sugar, flour and butter is more than just a pretty face. As the pie cooks, the buttery topping drips into the peach filling to make it even more incredible.

This canned peach pie recipe checks all the boxes of a perfect crowd pleasing dessert.

Let’s take a look:

Ingredients You’ll Need

For The Canned Peach Pie Filling

Ingredients to make peach pie with canned peaches.
  • Light Brown Sugar
  • Ground Cinnamon
  • Ground Cloves
  • Ground Nutmeg
  • Vanilla Extract
  • All Purpose Flour
  • 1 Pie Crust, either homemade or store bought

Crumb Topping For Peach Pie

Ingredients to make oatmeal streusel topping for peach pie with canned peaches.
  • Unsalted Butter
  • Old Fashioned Oats
  • Brown Sugar
  • All Purpose Flour

Ingredients Substitutions

  • Brown Sugar: You can substitute dark brown sugar for the brown sugar. Using dark brown sugar will simply bring a stronger molasses flavor to the pie.
  • Oatmeal: Old fashioned oatmeal is preferred for this recipe, but you an substitute quick cooking oats. Using quick cooking oats will simply make the streusel topping less crunchy.
  • Peaches: Make this peach pie using our fresh Colorado Palisade Peaches. Substitute nine fresh peaches for the canned peaches. You don’t need to peel them, just slice and proceed with the recipe.

Step by Step Instructions, It’s Easy

Draining canned peaches to make peach crumble pie.

Before starting the recipe, open the canned peaches and empty them into a colander. Let the drain well before proceeding.

Docked pie crust to make peach pie with canned peaches.
Peach pie filling using canned peaches.
  1. Step 1: Lay rolled out pie crust over a 9″ pie dish. Lifting the sides of the crust, as you gently press it into the pan. Using a knife, trim the edges of the crust, then crimp the edges to make a classic ruffled edge. Using the tines of a fork, poke holes over the bottom and sides of the pie crust. This is called docking and allows the crust to cook more evenly. Set aside.
  2. Step 2: In a large mixing bowl, toss together peaches, brown sugar, cinnamon, nutmeg, ground cloves, vanilla and flour until combined.

Mixing ingredients to make streusel topping for canned peach pie.
Mixing ingredients to make crumble topping for canned peach pie.
  1. Step 3: In a small bowl, combine brown sugar, flour, and oats.
  2. Step 4: Using your hands, or a pastry cutter, work in the cold butter until large clumps form.
Peach pie using canned peaches.
Streusel topping for peach pie made with canned peaches.
  1. Step 5: Transfer peach filling to pie shell, distributing peaches evenly over the crust.
  2. Step 6: Sprinkle the crumble topping evenly over the top of the peaches. Bake at 375 degrees for about an hour or until topping is starting to turn golden brown.

FAQs

Can This Be Made Gluten Free?

Swap out the all-purpose flour in the crumb topping and the pie filling for your preferred gluten free flour mix. And purchase or prepare a gluten free pie crust.

Can You Freeze This Canned Peach Pie?

Yes. Let the pie cool completely, then wrap the entire pie, including the pie plate with plastic wrap. Then add a layer of aluminum foil. Freeze for up to three months. To thaw, let the pie sit overnight in the refrigerator. Then let it come to room temperature to slice and serve. And if you’d like to heat it up a bit, heat oven to 270 degrees. Remove foil and plastic wrap and bake for about 20 minutes.

Why Is My Peach Pie Runny?

You may not have let the canned peaches drain thoroughly. Shake the colander a few times and let them sit for about 15 minutes to make sure all the liquid has drained off.

Can I Use Frozen Peaches?

Yes. Just thaw them and drain them well. Any extra moisture may make the pie crust soggy and the filling thin.

Can I Use Fresh Peaches?

Absolutely yes. Plan on about 3 medium peaches per 15-ounce can of peaches.

Tips For Success

  • Make sure the canned peaches are very well drained. Any access liquid will cause the bottom of the pie crust to be soggy.
  • Once you’ve placed the pie crust in the pie pan, docked the crust and formed the design around the edge of the crust, let the pie shell rest in the refrigerator for 20 minutes before adding filling. This will allow the pastry to firm up and resist soaking up any liquid before baking.
  • When making the crumble topping, keep the cubed butter in the refrigerator to keep it cold. If the butter is too warm and soft, it will be difficult to create those “lumps” for the crumble topping.
  • Bake this pie on a rimmed baking sheet. Some of the filling may seep out during baking. The sheet pan will catch any drippings and keep your oven clean.

Peach Pie Using Canned Peaches

A slice of peach crumble pie topped with a scoop of vanilla ice cream.

Baking a peach pie with canned peaches is a fantastic way to enjoy the deliciousness of this summer fruit all year round. Whether you’re craving a comforting dessert for a family gathering or simply want to indulge in a homemade treat, this recipe has got you covered.

And if you’re looking for a peach pie with crumb topping, this is a classic easy recipe.

So, roll up your sleeves, gather your ingredients, and create a scrumptious homemade pie for your family!

And don’t forget a scoop of vanilla ice cream for peach pie al la mode.

More Delicious Peach Recipes

And if you love peaches as much as we do, don’t miss my Peach Category, you’ll find lots of peachy recipes including the most popular on my site for Grilled Peach Salad with Arugula and Goat Cheese.

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.

Peach crumble pie in an antique green Pyrex pie pan.
Print Recipe
5 from 4 votes

Canned Peach Pie Recipe With Crumb Topping

A beautiful peach pie using canned peaches with a crumble streusel topping.
Prep Time1 hour
Cook Time1 hour
Total Time3 hours
Course: Dessert
Cuisine: American
Servings: 8
Calories: 226kcal
Author: Lea Ann Brown

Ingredients

  • FOR THE PIE CRUST
  • 1 Flaky Butter Pie Crust
  • FOR THE FILLING
  • 3 15-ounce cans canned peaches well drained
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 teaspoon vanilla
  • 2 tablespoons light-brown sugar
  • 2 tablespoons all-purpose flour
  • FOR THE CRUMBLE:
  • ⅓ cup packed light-brown sugar
  • ⅓ cup all-purpose flour spooned and leveled
  • ⅓ cup old-fashioned rolled oats
  • 6 tablespoons cold unsalted butter ¾ stick, cut into small pieces
  • 1 pie crust large enough for 9" pie pan

Instructions

  • Make a homemade Flaky Butter Pie Crust, or use a purchased pie crust from the store.
  • Preheat oven to 375 degrees.
  • Lay rolled out pie crust over a 9" pie plate. Lifting the sides of the crust, gently press the crust into the pan. Using a knife, trim the edges of the crust, then crimp the edges to make a classic ruffled edge. Using the tines of a fork, poke holes over the bottom and sides of the pie crust. This is called docking. Set aside.
  • In a large bowl, toss together peaches, brown sugar, cinnamon, nutmeg, ground cloves, vanilla and flour until combined.
  • In a small bowl, combine brown sugar, flour, and oats; using your hands, or a pastry cutter, work in butter until large clumps form,
  • Transfer peach filling to pie shell, then sprinkle crumble evenly over the top.
  • Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, about 1 hour. Let cool on a wire rack 1 – 3 hours before serving.

Notes

Tips for success:
  • Make sure the canned peaches are very well drained. Any access liquid will cause the bottom of the pie crust to be soggy.
  • Once you’ve placed the pie crust in the pie pan, docked the crust and formed the design around the edge of the crust, let the pie shell rest in the refrigerator for 20 minutes before adding filling. This will allow the pastry to firm up and resist soaking up any liquid before baking.
  • When making the crumble topping, keep the cubed butter in the refrigerator to keep it cold. If the butter is too warm and soft, it will be difficult to create those “lumps” for the crumble topping.
 
Make this peach pie using our fresh Colorado Palisade Peaches. Substitute nine fresh peaches for the canned peaches. You don’t need to peel them, just slice and proceed with the recipe.

Nutrition

Calories: 226kcal | Carbohydrates: 36g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 5mg | Potassium: 353mg | Fiber: 3g | Sugar: 26g | Vitamin A: 817IU | Vitamin C: 11mg | Calcium: 25mg | Iron: 1mg

Peach Pie With Canned Peaches …It’s What’s For Dessert

 

Grilled Chicken Wilted Spinach Salad

By 35 Comments

Grilled Chicken Wilted Spinach salad is super easy, super flavorful, and a very healthy weeknight dinner idea that you’ll embrace. A splash of Sherry Vinegar brings excitement to the citrus dressing.

Want more easy chicken recipes? Don’t miss this one for Pan Fried Chicken Thighs. Served in a lemon cream sauce and with white beans, it’s a delightful weeknight dinner idea.

Wilted spinach salad with grilled chicken tenders in a salad bowl.

I try to eat as healthy as I can during the week, so I can indulge in a cheeseburger or mac and cheese to celebrate the weekends.

So when I find recipes like this Wilted Spinach Salad with Grilled Chicken Breast Tenders, I feel like I’ve found gold.

This Chicken and Spinach Salad is one of my all time favorites. It comes together in about 30 minutes and can practically be made one-handed without having to put down your after work/before dinner glass of wine. e-a-s-y recipe.

The combination of flavors here are striking thanks to the warm dressing, salty olives and rosemary dusted chicken tenders. 

And with the techniques of tossing the chicken and onion in olive oil before cooking and finishing by steaming and wilting the spinach, you end up with a nice texture and wonderful warm flavors.

Let’s take a look:

Ingredients You’ll Need

Ingredients to make wilted spinach salad with grilled chicken.
  • Chicken Breast Tenders. To make this recipe as easy peasy as possible, purchase pre-cut chicken tenders.
  • Baby Spinach
  • Onion: Use a sweet onion, yellow or white onion.
  • Olives: Use your favorite. Black olives, Kalamata, Spanish, or even Castelvetrano. Or a combination.
  • Almonds: Slivered or sliced.
  • Sherry Vinegar
  • Olive Oil
  • Orange Juice
  • Fresh Rosemary
  • Salt and Freshly Ground Black Pepper

Ingredient Substitutions

  • Chicken: Boneless skinless chicken thighs would be a great substitution for chicken breast tenders. And you can purchase a whole boneless skinless chicken breast and slice it yourself into tenders.
  • Vinegar: Red Wine Vinegar is a good substitute for Sherry Vinegar. Or use Apple Cider Vinegar.
  • Almonds: Try pine nuts in place of almonds.
  • Rosemary: Use dried rosemary in place of fresh.

Expert Tip: Don’t skip toasting nuts when using them for any recipe. Toasting draws the natural oils to the surface of nut, intensifying the flavor and making the nuts crunchier. It simply makes them taste better.

Step by Step Instructions, It’s Easy

Mixing chicken tenders with onions and olive oil.
Cooking citrus dressing for wilted spinach salad.
  • Step 1: In a bowl combine chicken and onions. Toss with two tablespoons of the olive oil, rosemary, and ¼ teaspoon each pepper and salt. Set Aside.
  • Step 2: For the dressing: In a saucepan combine orange juice; vinegar; and remaining olive oil, pepper and salt. Bring juice mixture just to a bowl. Turn off heat, cover with lid and leave the pan on the warm burner.
How to cook chicken tenders on the grill.
  • Step 3: Grilling Chicken Tenderloins: Heat a grill to medium high heat, 400 degrees. Using a grill basket so onions don’t fall through the grates, grill chicken and onions for ten minutes, or until chicken is no longer pink. Internal temperature using a digital read thermometer should read 165 degrees F, and onions should be tender. Turn several times to brown chicken tenders on all sides and onions receive even cooking.
Chicken and spinach salad with citrus dressing.
  • Step 4: Place spinach, olives, toasted nuts, grilled chicken, and onions in a large salad bowl and toss to combine. Pour warm dressing over salad mixture and toss lightly. Cover salad with a large plate or tin foil for one to two minutes or just until spinach is wilted. Remove plate. Serve immediately. Makes six servings.

FAQS

What Does It Mean To Wilt Spinach?

Wilting spinach means to heat it to a point to simply soften the leaves, but doesn’t cook the spinach long enough to break it down. For this recipe, the warm dressing and the technique of mixing it with hot chicken and covering the ingredients to create steam will soften the spinach and keep it bright green and pleasant to eat.

Storage and Leftovers

This salad is best served right after cooking due to the wilted spinach. If you want to save leftovers, store in an airtight container in the refrigerator up to three days. Let the spinach and chicken sit on the counter for about 30 minutes to take the chill off and eat at room temperature. Unfortunately trying to reheat the wilted spinach will only result in over-cooking it and it will turn flat in flavor in undesirable in texture.

Tips For Success

  • Rinse and dry spinach leaves before making this salad. Use a colander and rinse with cold water. Drain and spread spinach leaves onto a large kitchen towel. Roll the towel up and then pat to absorb the liquid from the spinach leaves. Or better yet, use a salad spinner.
  • This salad is best eaten right after preparing. However, you can make the dressing in advance and re-heat when you’re ready to assemble and serve.
  • Use a grill basket for grilling chicken tenderloins and onions. That way they won’t fall through the grates.
  • No outdoor grill? You can sear the meat stovetop using a grill pan set over medium high heat.

Recipe for Grilled Chicken Wilted Spinach Salad

I hope you give this incredibly easy recipe for grilled chicken and wilted spinach salad a try. And if you’re looking for more grilled chicken ideas, don’t miss my recipe for Grilled Half Chicken. It’s totally the way to go when grilling a whole chicken.

In the world of salads, the vibrant and crisp green leaves of lettuce often steal the limelight. However, next time you’re thinking about a main course salad, turn your attention to spinach. This simple recipe has a unique charm that will have you asking for more.

Serve this grilled chicken spinach salad with my recipe for Grilled Peach Salad. I can’t think of a better Summer meal.

And if you’re looking for more main course salad recipes, don’t miss my Salad Category. You’ll find lots of healthy dinner options including the most popular on my site for Taco Salad Made with Catalina Dressing.

And if you’re looking for more grilled chicken ideas, don’t miss my recipe for Grilled Half Chicken. It’s totally the way to go when grilling a whole chicken.

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

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

This recipe was first published June of 2011 and updated June 2023 to add step by step instructions.

Wilted spinach salad with grilled chicken tenders in a salad bowl.
Print Recipe
5 from 1 vote

Grilled Chicken Wilted Spinach Salad

Grilled Chicken Wilted Salad is a super easy and super flavorful weeknight dinner idea. A splash of red wine vinegar, a sprinkle of olives and pine nuts and you’ve got a very healthy chicken spinach salad.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course Chicken
Cuisine: American
Diet: Gluten Free
Servings: 6
Calories: 217kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound chicken tenderloins
  • 1 medium onion halved lengthwise, cut into thin wedges
  • 3 Tablespoons olive oil
  • 1 Tablespoon rosemary fresh, crushed, or ½ teaspoon dried rosemary
  • ¾ teaspoon coarsely ground black pepper
  • ½ Cup Orange Juice
  • 2 Tablespoons red wine vinegar
  • 12 ounces baby spinach leaves
  • ¼ cup olives sliced, pitted Kalamata works good here
  • ¼ cup pine nuts toasted, or slivered almonds, toasted

Instructions

  • In a bowl combine chicken and onions. Toss with two tablespoons of the olive oil, rosemary, and ¼ teaspoon each pepper and salt. Set aside.
  • For the dressing: In a saucepan combine orange juice; vinegar; and remaining olive oil, pepper and salt. Bring juice mixture just to a bowl. Turn off heat, cover with lid and leave pan burner to keep warm.
  • Heat grill or indoor grill pan to medium high heat.
  • Heat a grill to medium high heat, 400 degrees. Using a grill pan so onions don't fall through the grates, grill chicken and onions for ten minutes, or until chicken is no longer pink. Internal temperature using a digital read thermometer should read 165 degrees F, and onions should be tender. Turn several times to brown chicken tenders on all sides and onions receive even cooking.
  • Place spinach, olives, nuts, chicken, and onions in a large salad bowl and toss to combine. Pour warm dressing over salad mixture and toss lightly. Cover salad with a large plate or tin foil for one to two minutes or just until spinach is wilted. Remove plate. Serve immediately. Makes six servings.

Notes

Tips For Success
  • Rinse and dry spinach leaves before making this salad. Use a colander and rinse with cold water. Drain and spread spinach leaves onto a large kitchen towel. Roll the towel up and then pat to absorb the liquid from the spinach leaves. Or better yet, use a salad spinner.
  • This salad is best eaten right after preparing. However, you can make the dressing in advance and re-heat when you’re ready to assemble and serve.
  • Use a grill basket for grilling chicken tenderloins and onions. That way they won’t fall through the grates.

Nutrition

Calories: 217kcal | Carbohydrates: 5g | Protein: 18g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 221mg | Potassium: 656mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5370IU | Vitamin C: 18.4mg | Calcium: 71mg | Iron: 2.3mg

Grilled Chicken Wilted Salad …It’s What’s for Dinner.

Authentic Pollo Asado Recipe (Mexican Grilled Chicken)

By 4 Comments

Citrus juice and Mexican spices join forces to create bright and complex flavors to make this this authentic Pollo Asado. A juicy Mexican grilled chicken dinner with sheer pizzaz.

Pollo Asado on a red Le Creuset Platter.

What You Can Expect From This Recipe

This is a popular dish, that’s healthy, bold and delicious with flavor, and it’s an easy grilled chicken recipe to prepare.

And don’t let its red color trick you into thinking it’s a spicy dish. The red color comes from a spice used in the marinade, Achiote paste. Its commonly used for this recipe, which gives this “red chicken” it’s red color. It brings an earthy, slightly peppery flavor.

Pollo Asado is also a very versatile recipe. Choose a whole chicken cut into pieces, or a combination of bone-in, skin on chicken thighs, drumsticks, or whole chicken leg quarters.

  • Easy: The Mexican chicken marinade comes together in a jiff with minimal prep. You’ll have plenty of hands off time to prepare side dishes.
  • Flavor: Bold, complex and full of citrus notes.
  • Juicy Grilled Chicken Asado: The marinade and cooking method yields some of the most flavorful and juiciest grilled chicken you’ll find.
  • Entertaining: Which makes it great for entertaining. This recipe is easy to double to feed that hungry crowd.

This recipe is adapted from a trustworthy source: Bon Appetit Magazine.

Pollo Asado Meaning

Pollo Asado, also referred to as Pollo Asada, is a chicken dish where chicken pieces enjoy a long marinade in citrus juices and Mexican Spices. And then are grilled or roasted.

The Spanish word pollo translates to “chicken” and asado means “roasted” or “barbequed”. This recipe’s roots are to Mexico and other Latin American Countries.

Let’s take a look.

Bottle of Naranja Agria to make pollo asado.
Achiote paste.

Pollo Asado Marinade

This Pollo Asado marinade calls for Achiote Paste (also known as recado) and Naranja Agria (sour orange juice). My local super market doesn’t carry either of these items, but you can find them at Amazon or at a Mexican Market.

Naranja Agria is a sour orange (a Seville Orange) and its juice is commonly used in Latin American Marinades. Its high acidity works well to tenderize meats. A mix of orange juice and lime juice can be used to closely imitate its flavor. Purchase Naranja Agria from Amazon if you can’t find any locally.

Achiote paste is a very special ingredient and important ingredient in this Pollo Asado Recipe. And one that you should take the time seek out and purchase. It’s huge on flavor and perhaps unlike anything you’ve ever tasted. A combination of ground annatto seeds, garlic, bitter orange juice and spices. Stored properly it will keep well and you can use it in other Mexican Recipes like these Achiote Shredded Pork Tacos, or Cochinita Pibil. It comes packaged in a 3.5 ounce block and we’ll use most of it for this recipe. You can order it from Amazon.

Ingredients You’ll Need:

Ingredients to make pollo asado.
  • Asado Chicken: Use a whole spatchcock chicken, or a combination of chicken thighs and drumsticks, or leg quarters. We prefer the combo of thighs and drumsticks, and they are easier to cook.
  • Naranja Agria: Or a combination of fresh orange juice and fresh lime juice. We prefer the combo of orange juice and lime juice.
  • Cilantro
  • Onion: Sweet, white or small yellow onion is recommended.
  • Hot Pepper: Jalapeno pepper is good here.
  • Seasonings: Achiote paste, fresh garlic and kosher salt.
  • Limes: Cut into wedges for serving.

Ingredient Substitutions:

  • Chicken: You can also use chicken breast for Chicken Asado, but if you do, choose bone-in, skin on.
  • Hot Chile Peppers: If you want more intense heat from a chile pepper, substitute a Habanero pepper or two chile congos, keeping in mind, they’re very spicy hot.

Authentic Pollo Asado Marinade, How To

Ingredients to make pollo asado marinade in a food processor.
Marinade for pollo asado made in food processor.
  1. Step 1: Rough chop the onion and jalapeno pepper, smash the garlic cloves and remove skin, add remaining ingredients except for the chicken in a food processor or blender.
  2. Step 2: Pulse the ingredients until well chopped.
Marinating chicken in a gallon zip lock back to make pollo asada.
  1. Step 3: Add the chicken pieces and Mexican chicken marinade in a gallon Zip-loc style bag. Or you can use a bowl and seal with plastic wrap. Seal and refrigerate overnight or for at least four hours before cooking.

How To Cook Chicken Asado

Heat the grill until temperature reaches 450 degrees, clean the grill and oil the grill.

  • Once the grill is heated, turn down to 350 degrees and turn off the middle station to create a cool zone. So you’ll be cooking over indirect and direct heat.
  • Place chicken pieces on oiled grill grates, and place the chicken pieces on the grill. Place chicken thighs skin side up. Grill chicken for about 10 minutes with lid closed.
  • Turn the chicken and start moving the chicken around every few minutes, utilizing the cool zone for any pieces that have become too charred. Keep the lid closed as much as you can.,
  • Cook chicken asado until an instant-read thermometer inserted into the thickest part of thighs registers 170°, a total of about 30 minutes.

FAQS:

Whats The Difference Between Achiote Powder and Achiote Paste

Both are derived from the seed of the Annatto tree. Achiote Powder is simply ground and dried anatto seeds, which forms a powder like product. Achiote Paste on the other hand is ground anatto seeds along with spices and vinegar to form a thick paste. Achiote paste is commonly used in marinades for meats and fish before grilling. Like in this recipe for Slow Cooker Tinga Chicken.

How Do I Know When My Chicken Is Cooked Through?

A digital instant read thermometer is your best friend when cooking any type of meat, whether grilling or oven roasting. When cooking chicken thighs and drumsticks, they should be cooked to an internal temperature of 170 degrees. Insert the probe of the thermometer into the thickest part of a couple of the thighs, without touching the bone or so far that you’re close to the grill grates.

Can I Cook Chicken Asado In The Oven?

Yes you can. Best practice dictates using a baking sheet with an elevated rack. That way the air can circulate around the chicken pieces in order to brown them more evenly. Line a baking sheet with aluminum foil and then spray the rack with non-stick cooking spray. Place the chicken on the rack and bake at 425 degrees, or until a digital read thermometer reads 170 degrees. If the chicken hasn’t browned up quite enough, turn on the broiler and broil about a minute, then turn the chicken pieces and repeat.

How Spicy Is This Recipe?

The flavor of Pollo Asada has a unique earthy flavor with just a little kick of heat. I would rate this on the medium low scale of spicy.

Should You Poke Holes In The Chicken Before Marinating?

No. Completely not necessary and not advised. Poking holes will simply allow juices to drain out. End result, less juicy chicken once cooked.

Can I Use Boneless Skinless Chicken Thighs?

You could, but you’d be disappointed in the outcome. Bone-inn, skin-on chicken pieces return the ultimate flavor and crispy factor for this recipe.

Tips for Success:

  • Let the marinated chicken sit at room temperature for 30 minutes before grilling. The chicken will cook more even and quicker.
  • Make sure to get those grill grates nice and hot. That initial sear when the chicken hits the grates is important to keep it from sticking and to start the chicken on it’s way to cooking perfectly with those sought after grill marks.
  • Don’t skip the long marinade time. If you decide to marinade only an hour or two, you’ll be missing out on some fabulous flavor. 4 – 24 hours is best practice here.
  • Use that meat thermometer to insure proper cooking time.
  • Let the chicken rest for ten minutes tented with foil. This will help the juices to distribute in the meat.

Storage and Reheating

  • Store any leftover chicken in an airtight container in the refrigerator. It will keep up to 3 – 4 days.
  • Reheat in a 200 degree oven for about 10 minutes, or a quick spin in a microwave or even an air fryer at 380 degrees for a few minutes will work well to keep things nice and crispy.
  • Can you freeze Pollo Asado? Yes, you can freeze the chicken in the gallon freezer bag marinade and all. Just place in the refrigerator overnight to thaw. The chicken will continue to marinade as it thaws.
  • To Freeze Cooked Chicken: Place chicken pieces in an airtight container. Again, I like freezer safe bags because you can squeeze the air out and they lay flat for easier storage.
  • To Thaw: Thaw in the refrigerator overnight and use microwave, air fryer or low oven heat to warm up.

What To Serve It With

Next time you’re thinking about grilled chicken, switch things up from standard BBQ chicken and try this exciting Mexican version. Delicious and healthy, fire up the grill, marinate some chicken, and get ready to enjoy the mouthwatering flavors of this very special grilled chicken.

One of our favorite Mexican chicken dishes is Pollo en Escabeche. An exotic and exciting way to serve chicken. Here’s some more ideas.

And if you’re looking for even more chicken recipes, don’t miss my Mexican Southwest Food Category, You’ll find lots of mouthwatering recipes including one of the most popular on my site for traditional Arroz con Pollo. (Mexican Chicken with Rice).

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.

Pollo Asado recipe.
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5 from 2 votes

Pollo Asado, (Mexican Grilled Chicken)

Citrus juice and Mexican spices join forces to create bright and complex flavors for this easy Pollo Asado recipe. A juicy Mexican grilled chicken dinner with sheer pizzaz.
Prep Time15 minutes
Cook Time30 minutes
Marinade time4 hours
Course: Main Course Chicken
Cuisine: Mexican
Diet: Gluten Free
Servings: 10
Calories: 245kcal
Author: Lea Ann Brown

Equipment

  • Grill

Ingredients

  • 3 – 3 ½ pounds Chicken thighs and drumettes Or a Whole chicken cut up, chicken quarters or even chicken breasts. Bone in-skin on.
  • 1 bunch Cilantro tough stems trimmed.
  • 1 small Onion peeled and coarsely chopped (about 1 cup)
  • 2 cloves Garlic peeled
  • 1 – 2 medium Jalapeno peppers Stems removed. Seeds and veins removed if you want less heat.
  • ½ cup Fresh Orange Juice substitute 1 cup Naranja Agria (Sour orange juice) for this orange juice and lime juice.
  • ½ cup Fresh Lime Juice
  • 2 Tablespoons + 1 ½ teaspoon Achiote paste
  • 1 Tablespoon Kosher Salt 1 Tablespoon if using Diamond Crystal Brand and 1 ¾ teaspoon if using Morton Brand Kosher Salt.
  • Vegetable Oil For Grill
  • Lime Wedges for serving

Instructions

  • In a food processor, puree cilantro, coarsely chopped onion, garlic cloves, jalapeno peppers, stems removed, 1 cup naranja agria (sour orange juice), or ½ cup fresh orange juice plus ½ cup fresh lime juice, achiote paste and Kosher salt.
  • Place chicken in a resealable bag or large bowl and pour marinade over; turn to coat. Seal bag (or cover bowl) and chill at least 4 hours and up to 1 day.
  • Prepare a grill for indirect medium-high heat (for a charcoal grill, bank coals on one side of grill); rub vegetable oil on grill grates.
  • Remove chicken from marinade to a large platter. Letting any excess marinade drip back into bag or container. Season chicken lightly with salt.
  • Prepare a grill by preheating to 450 degrees. Oil the grates using vegetable oil.
  • Once the grill is heated, turn down to 350 degrees and turn off the middle station to create a cool zone. So you'll be cooking over indirect and direct heat.
  • Place chicken pieces on oiled grill grates, and place the chicken pieces on the grill. Place chicken thighs skin side up. Grill chicken for about 10 minutes with lid closed.
  • Turn the chicken and start moving the chicken around every few minutes, utilizing the cool zone for any pieces that have become too charred. Keep the lid closed as much as you can.,
  • Cook chicken until an instant-read thermometer inserted into the thickest part of thighs registers 170°, a total of about 30 minutes.
  • Transfer chicken to a cutting board and let rest 10 minutes before serving. Serve with lime wedges for squeezing over the chicken.

Notes

Tips for Success:
  • Let the marinated chicken sit at room temperature for 30 minutes before grilling. The chicken will cook more even and quicker.
  • Make sure to get those grill grates nice and hot. That initial sear when the chicken hits the grates is important to keep it from sticking and to start the chicken on it’s way to cooking perfectly.
  • Don’t skip the long marinade time. If you decide to marinade only an hour or two, you’ll be missing out on some fabulous flavor.
  • Use that meat thermometer to insure proper cooking time.
  • Let the chicken rest for 10 minutes tented with foil. This will help the juices to distribute in the meat.
Want to use this recipe on a whole chicken? Spatchcock a 3½–4 lb. whole chicken by cutting along both sides of the backbone with kitchen shears or a sharp knife. Remove backbone (save for stock!) and turn chicken over on cutting board so it is resting breast side up. Press down on center of breast until you hear a crack (this will help the chicken lie flatter on the grill).

Nutrition

Calories: 245kcal | Carbohydrates: 3g | Protein: 20g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 774mg | Potassium: 263mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 251IU | Vitamin C: 14mg | Calcium: 19mg | Iron: 1mg

Pollo Asado, (Mexican Grilled Chicken Asado) … It’s What’s For Dinner

Mexican Cheesecake Appetizer

By 42 Comments

This Southwestern Mexican cheesecake recipe is a savory crowd pleasing appetizer. It’s prepared in a springform pan like a cheesecake, it looks like a cheesecake, but its loaded up with everyone’s favorite Southwestern ingredients. This recipe is part of my Hatch Green Chile collection celebrating Mexican and Southwestern cuisine.

Savory Mexican Cheesecake Appetizer on a blue Le Creuset platter.

What Is This Mexican Cheesecake?

This classic Mexican Southwestern recipe features cream cheese, eggs, cheddar and Monterey Jack Cheese, the result is a savory and slightly spicy cheesecake that pairs perfectly with chips, crackers, or even fresh veggies. It’s an appetizer recipe, not a dessert. It’s made in a spring foam pan, just like a dessert cheesecake, but the ingredients are all about Southwestern flavors.

When most people hear the term “cheesecake,” they probably think of a sweet, decadent dessert. However, a savory version of this classic dish can be just as delicious, especially when it incorporates Hatch Green Chile Peppers and the bold flavors of Mexican cuisine.

Mexican Cheesecake For Entertaining

This savory Mexican cheese cake appetizer is a great way to wow your guests with a unique and flavorful dish. It’s a perfect appetizer for a casual get-together.

What makes this appetizer so special is the way it combines the rich and creamy texture of a classic cheesecake with the bold and flavorful ingredients of Southwestern cuisine.

This recipe is easy to make, it’s unique, it’s a vegetarian Mexican appetizer and it’s a make-ahead appetizer that makes entertaining a breeze. Let’s take a look.

Ingredients You’ll Need

Ingredients to make Mexican Cheesecake.
  • Shredded Monterey Jack and Cheddar Cheese
  • Cream Cheese
  • Tortilla Chips
  • Butter
  • Chopped Hatch Chile Peppers
  • Eggs
  • Jalapeno Pepper

Ingredient Substitutions

  • Cheese: Have fun with what cheeses you choose, just make sure that they’re good melting cheeses. Add a little more heat and use Pepper Jack Cheese. Muenster Cheese is also a good choice here, as it’s creamy and wonderful when melted.
  • Chopped Hatch Chile Peppers: A 4-ounce can of chile peppers makes this a super easy recipe to make. Also try roasting a Poblano Pepper and then fine chopping it. It will add a unique layer of flavor.
  • Jalapeno Pepper: If jalapenos are simply too spicy hot for you, substitute with a Poblano Pepper. Simply remove the stem and some of the inner membrane and chop just as you would a green bell pepper. And speaking of bell peppers, a green, red or orange bell pepper would make a good sub here. You’ll just be missing out on the Southwestern heat.

Topping Ingredients

I like to keep the toppings fairly simple as to not over power the creamy cheese base of the cheesecake. I’ve used:

  • Black Olives
  • Green Onions
  • Cherry Tomatoes
  • Cotija Cheese
  • I always have a stash of Red Chile Sauce in the freezer. A modest drizzle on this cheesecake would take it over the top.

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

More Topping Ideas

Without going overboard, consider:

  • Chopped avocado
  • A dollop of sour cream
  • A dollop of Guacamole
  • Fine shredded lettuce
  • Pickled Red Onions
  • or even some crumbled cooked Mexican chorizo.

How to Make Mexican Cheesecake Appetizer

Making a tortilla chip crust for Mexican cheesecake.
Pressing a tortilla chip crust into a spring form cheesecake pan.
  1. Step 1: Make the tortilla chip crust. Place the tortilla chips in a food processor and using the pulse feature, grind until rough chopped. Add the melted butter and pulse until combined.
  2. Step 2: Press the mixture into the bottom of a springform pan. Use your hands and a small glass bowl also work well. Sprinkle on a pinch of hot chile powder (optional). Bake for 325 degrees for 15 minutes.
Mixing cream cheese and eggs to make Mexican cheesecake.
Adding ingredients to cream cheese to make mexican cheesecake.
  1. Step 3: In large bowl, blend room temperature cream cheese and eggs. A whisk works well here. The mixture doesn’t have to be completely smooth in texture. A few cream cheese lumps won’t compromise the end texture.
  2. Step 4: Using a large spoon fold in green chile pepper, jalapeno pepper, Cheddar and Monterey Jack cheese.

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 cream cheese mixture to springform pan.
Mexican cheese cake in a springform pan read to bake.
  1. Step 5: Poor the cream cheese mixture on top of the crumbs in the springform pan.
  2. Step 6: Using a spatula, carefully spread the mix over the tortilla chips crust. The crust will be a little loose, so go slow.
Baked Mexican Cheesecake.
  1. Step 7: Bake 30 minutes. Do not overcook. Remove from oven and cool in pan 5 minutes. Run knife around inside edge and release the springform pan clip to remove sides from the cheesecake.
Mexican cheesecake with toppings and served with chips.
  1. Step 8: Garnish the Mexican cheesecake with toppings of your choice and serve with sturdy tortilla chips or crackers.

Tips for Success

  • Allow about 1 hour for the cream cheese to come to room temperature. This will allow mixing to be much easier.
  • This Mexican Cheesecake is very soft in texture, however, serve with sturdy tortilla chips for a better experience.

Storage

Store any leftovers in the refrigerator covered in plastic wrap. It will keep in the refrigerator for up to 4 – 5 days. If you’ve topped the cheesecake with chopped avocados, remove those, they simply won’t keep. To serve leftovers, simply let the cheesecake come to room temperature for about 30 minutes.

FAQ’s

Can This Be Made Ahead?

That’s the beauty of this recipe. Mexican Cheesecake can be made up to a day in advance. Simply bake and then cover with plastic wrap and refrigerate until time to use. Before serving, let the cheesecake come to room temperature for about 30 minutes to one hour. Then sprinkle with the toppings of your choice.

Can You Freeze Mexican Cheesecake?

Yes, once it baked, let cool then cover with plastic wrap and freeze. To serve, let the cheesecake thaw overnight in the refrigerator. When ready to serve, let the cheesecake come to room temperature for about 30 minutes to one hour. Then sprinkle with the toppings of your choice.

Chile Cheesecake, A Mexican Cheesecake Recipe

if you’re looking for a new and exciting way to enjoy cheesecake, why not give a savory Mexican cheese cake appetizer a try? With its bold and delicious flavors, it’s sure to become a new favorite in your repertoire of appetizers.

So gather some friends, whip up a batch, and enjoy the flavors of Mexico in every bite.

Explore More Southwestern Recipes

Looking for more Mexican Southwestern cheesy appetizer ideas, try these.

Love homemade Mexican flavors, don’t miss this recipe for Mexican Meatballs with Queso Blanco and my category for Mexican and Southwest Recipes. And if you’re curious about all things “chile pepper” take a look at my article Chili vs. Chile … know the differene.

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.

Mexican Cheesecake Appetizer recipe.
Print Recipe
5 from 3 votes

Chile Cheesecake, A Mexican Cheesecake Recipe

Chile cheesecake, a Mexican cheesecake recipe. It’s prepared in a springform pan like a cheesecake, it looks like a cheesecake, but its loaded up with southwestern ingredients, this appetizer served with tortilla chips is a unique and wonderful crowd pleasing recipe.
Prep Time20 minutes
Cook Time30 minutes
resting time5 minutes
Total Time55 minutes
Course: Appetizer Recipes
Cuisine: Mexican
Servings: 12
Calories: 314kcal
Author: Lea Ann Brown

Ingredients

  • 1 Cup crushed tortilla chips
  • 3 Tablespoons butter melted
  • 16 ounces cream cheese room temperature
  • 2 eggs
  • 4 ounces fire roasted diced green chiles
  • 1 fresh jalapeno cored, seeded and diced
  • 4 ounces Colby cheese shredded
  • 4 ounces Monterey Jack cheese shredded
  • Topping Options
  • ¼ Cup sour cream or crumbled cotija cheese
  • ⅛ cup chopped tomatoes
  • ⅛ cup chopped green onions
  • ⅛ cup sliced black olives
  • ½ avocado chopped

Instructions

  • Preheat oven to 325 degrees.
  • Place the tortilla chips in a food processor and using the pulse feature, grind until rough chopped. Add the melted butter and pulse until combined.
  • Using hands or the bottom of a small glass bowl, press the mixture into the bottom of a springform pan. Sprinkle on a pinch of hot chile powder (optional). Bake for 15 minutes.
  • In large bowl, blend room temperature cream cheese and eggs. A whisk works well here. The mixture doesn't have to be completely smooth in texture. A few cream cheese lumps won't compromise the end texture.
  • Using a large spoon fold in green chile pepper, jalapeno pepper, Cheddar and Monterey Jack cheese.
  • Step 5: Poor the cream cheese mixture on top of the crumbs in the springform pan. Using a spatula, carefully spread the cream cheese mix over the tortilla chips crust. The crust will be a little loose, so go slow.
  • Bake 30 minutes. Do not overcook. Remove from oven and cool in pan 5 minutes. Run knife around inside edge and release the springform pan clip to remove sides from the cheesecake.
  • Let the cheesecake cool for about 10 minutes before adding toppings.

Notes

Serve this Mexican cheesecake at room temperature. Store any leftovers in the refrigerator for 3-4 days.
Tips for Success
  • Allow about 1 hour for the cream cheese to come to room temperature. This will allow mixing to be much easier.
  • This Mexican Cheesecake is very soft in texture, however, serve with sturdy tortilla chips for a better experience.

Nutrition

Calories: 314kcal | Carbohydrates: 10g | Protein: 9g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 96mg | Sodium: 385mg | Potassium: 155mg | Fiber: 2g | Sugar: 2g | Vitamin A: 872IU | Vitamin C: 4mg | Calcium: 200mg | Iron: 1mg

Mexican Cheesecake …It’s What’s for a crowd pleasing appetizer