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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.

How To: Guacamole In A Molcajete

By 3 Comments

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.

What You Can Expect From This Recipe

It’s Traditional: 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.

It Embraces Aromatics: Using a molcajete simply brings out the best in the ingredients. Crushing the vegetables in a molcajete releases their flavors, much better than traditional chopping. It keeps the guacamole simple, not only in prep, but in flavor.

Keep It Simple: With guacamole, less is more. With just 5 traditional ingredients, you’ll be serving crowd raving guacamole.

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

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.

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

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.

How To Make Molcajete Guacamole

Let’s get started.

Adding vegetables to a molcajete to make chunky guacamole
Grinding vegetables and spices in a molcajete to make chunky guacamole.
  1. Step 1: Prepare The Vegetables: Place chopped onion, half of the cilantro, the chopped jalapeno pepper and salt in the molcajete.
  2. Step 2: Grind: Using the pestle, start grinding the mixture into a paste. The salt will draw moisture out of the vegetables and the pestle will act as an abrasive.
Making guacamole with a mortar and pestle.
  1. 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.
  2. Step 4: Season to taste with lime juice, extra chile and salt. Garnish with a few totopos (corn chips) and serve. Voila! Molcajete 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.
  • I prefer a chunky guacamole, but 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 Guacamole

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.

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.

And if you’re looking for condiment ideas to enhance your next Mexican meal, don’t miss my recipe for Mexican Pickled Onions. Friends don’t let friends eat Mexican Food without them.

Ingredients in a molcajete to make molcajete guacamole.
Print Recipe
5 from 1 vote

Molcajete Guacamole

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

Molcajete Guacamole … It’s What’s For An Appetizer











Bobby Flay Grilled Sweet Potato Fries

By 31 Comments

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.

What You Can Expect From This Recipe

Grilling Sweet Potato Fries is an easy delicious side dish made special with a Southwestern flair. You’re going to love grilled 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.

Parboiling sweet potato wedges before hitting the grill makes grilling time minimal.

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

Grilled sweet potato fries are a must-try for anyone who loves sweet potatoes. Plus, they are a great alternative to traditional French Fries.

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

Let’s take a look:

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.
  1. 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.
  2. 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.
  1. 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.
  2. 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

Do I Have To Parboil Sweet Potatoes Before Grilling.

You don’t have to, but I highly recommend it. A partially cooked sweet potato wedge will cook more evenly than if just tossed on the grill. If you cook them raw, the edges will cook quicker, and possibly burn before the thicker center is cooked. You want sweet potato fries to be tender in the middle with a crispy exterior.

Why Are My Sweet Potato Wedges Not Crispy?

Could be a couple of things. Don’t crowd the sweet potatoes on the grill. Leave plenty of space so air circulates well around each wedge. Fries that are touching each other will cause a steaming effect and soggy fries. Another reason could be that the grill wasn’t hot enough before you started the cooking process. Getting a good sear at the beginning is a key.

Can You Cook Sweet Potato Fries In Advance?

Sweet potato fries are best enjoyed right off the grill. They will lose their crispy texture if cooked too far in advance.

Dip For Sweet Potato Fries

These sweet potato fries are delicious on their own, but if you’re thinking about taking their deliciousness a step further… check out these ideas for dips for sweet potato fries..

  • Chipotle Mayo: This recipe already comes with a Southwestern theme, so ramp things up with some chipotle mayo.
  • Jalapeno Aioli: Spice things up even more with Jalapano mayo.
  • Fry Sauce is a popular dipping sauce for any type of fry. Take a look at my recipe that I use for my Steakhouse Burgers.
  • Blue Cheese Dressing: The earthy flavor of blue cheese dressing works well for these sweet potato wedges.
  • Red Chili Buttermilk Ranch Dressing: It’s not just for salads. Give this one a try.

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.
  • Don’t crowd those fries once they hit the grill. Allowing air to circulate around them will result in a crispier experience.
  • Use a grill basket, pan or griddle to avoid any unfortunate slips through the grates.

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

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 Potato 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 potato recipe on my site for Garlic Cumin Marbled Potatoes.

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.

Grilled sweet potato fries.
Print Recipe
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
Diet: Gluten Free
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 Don't like cilantro, garnish with tiny fresh thyme leaves.

Instructions

  • Slice the potatoes into eight wedges. I like to slice a small portion off the ends of the potato. Then cut the potatoes in half lengthwise, then again down the middle to make quarters. Halve those quarters. Place them in a Dutch oven and cover with water. Par-boil the potatoes until almost done, but still firm. This will only take a few minutes. 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 a couple of 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.
  • Use a grill basket, pan or griddle to avoid any unfortunate slips through the grates.
  • Don’t crowd those fries once they hit the grill. Allowing air to circulate around them will result in a crispier experience.
 
About Parboiling: 
Parboiling means that you’re gently boiling potatoes until they’re partially cooked, but not all the way. So you do you know when they’re parboiled? Insert a knife or fork in one of the largest potato wedges. If the utensil releases easy, the potatoes are parboiled. Watch these potatoes closely so they don’t overcook. If you see a skin starting to crack, they’re on the verge of overcooking.

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

How To Make Chipotle Mayo, Easy Homemade

By 2 Comments

Unleash a flavor fiesta with Homemade Chipotle Mayo. Recipe and Tips! Ready in less than ten minutes, once you’ve stirred the ingredients together, it makes a great taco sauce or a topping for grilled steaks or chicken. And one of my favorites, use it as a dipping sauce for Home Fries.

Chipotle Mayonnaise with a lime and cilantro.

Why Make Homemade Chipotle Mayo?

Looking to elevate your sandwiches, burgers, tacos—or even just your fries? Chipotle mayo is the creamy, smoky condiment that brings bold flavor to just about anything. Whether you’re a fan of Mexican cuisine or just love a good dipping sauce, this is one recipe you’ll want to keep on hand.

Forget store-bought versions—making homemade chipotle mayo is incredibly easy, takes just minutes, and tastes far better. Homemade Chipotle Mayo is less expensive than store purchased, fresher and flavor and free of preservatives.

In this post, you’ll find a quick and foolproof recipe, plus creative ways to use it in your everyday cooking.

What Is Chipotle Mayonnaise?

Chipotles are smoked dried jalapeno peppers that are often used in Mexican and Tex-Mex cooking. Chipotle mayo is a sauce that combines mayonnaise with chipotle peppers in adobo sauce, which is a tangy, slightly sweet sauce made with vinegar, spices and tomato. The result is a creamy, slightly spicy and smoky mayo that pairs well with many foods.

It’s is a popular condiment that has become a favorite for many food enthusiasts in recent years. This spicy and creamy sauce can be used as a dip, spread or dressing.

Ingredients You’ll Need

Ingredients to make chipotle mayo.

Chipotle mayo sauce ingredients are simple and you probably already have everything on hand to make it.

  • Purchased Mayonnaise
  • Chipotle Peppers in Adobo Sauce
  • Garlic
  • Olive Oil

Ingredients Substitutions and Variations

  • Mayonnaise: To make an even better aioli style sauce, make your own homemade mayo. If you do, you do not need to add any olive oil. The olive oil is only used if using purchased mayonnaise, to make it a bit creamier and thinner.
  • Garlic: If you don’t have any fresh garlic, substitute ½ teaspoon garlic powder.
  • Sour Cream: For a tangier flavor, healthier version make this using ½ sour cream and ½ Greek yogurt.
  • Vegan Chipotle Mayo: Swap out Veganaise for regular mayonnaise.
  • A squeeze of fresh lime juice is always welcome and used in many Mexican recipes to brighten flavors. It will give you more of a chipotle lime vibe.
  • Add ½ teaspoon honey to sweeten things up and add some additional flavor notes.

Equipment Needed:

  • Easy! A bowl and a whisk. If you want to make it super creamy use an immersion blender.

Step by Step Instructions, It’s Easy

How to make Chipotle mayo.
  1. Step 1: Fine chop the chipotle peppers and grate or fine chop the garlic. Simply combine all ingredients in a medium small bowl and whisk until creamy and well blended.

Tip: Use a microplane zester to grate garlic. Its sharp blades are less harsh than using a garlic press and will give you a milder garlic flavor. A garlic press crushes and releases more oil which imparts a stronger garlic flavor with a hint of bitterness.

How To Use Chipotle Mayonnaise

  • As a topping for hamburgers.
  • It’s a great dip for French Fries.
  • Use it as a dip those chicken nuggets.
  • Use it as a spread on sandwiches.
  • Give a chicken wrap a zesty kick with chipotle mayo.
  • It pairs well chicken, fish or steak.
  • And of course, the obvious, use as a topping for tacos, burritos, or other Mexican dishes.
  • Try mixing a healthy tablespoon into your next batch of Deviled Eggs.

FAQ’s

Can I Make This Chipotle Mayo Spicier?

Of course, there are many variations of chipotle mayo, depending on your personal taste preferences. Some people prefer it to be spicier, so add extra chipotle peppers or even some cayenne pepper.

What Can I Do To Make It Less Spicy?

Chipotle peppers in Adobo are indeed spicy. To make a milder version, substitute them with ½ tablespoon smoked paprika.

How Do I Adjust Consistency for Drizzling or Dipping?

This Homemade Chipotle Mayo is a perfect consistency for dipping. If you want to thin it to make it easier to drizzle, add a little milk or a quick squeeze of lime juice.

Can I Use Ground Chipotle Powder Instead Of Canned Peppers.

Yes you can. Chipotle powder brings the same smoky heat and flavor as the canned peppers do. Doing so will result in a creamier texture. Start with one teaspoon of Chipotle powder, stir well, taste and add more if needed. It all depends on your heat level tolerance.

Storage

Store any leftovers in an airtight container in the refrigerator up to five days. I do not recommend freezing mayo-based condiments. Freezing will compromise the texture.

Grass fed burger with chipotle mayo.

Here’s our favorite way to use this Chipotle Mayo recipe. A grilled grass fed burger topped with a little of the mayo and a couple slices of avocado.

And if you love Mexican food as much as we do, don’t miss my Mexican Category, you’ll find lots of great recipes to spice up your life, including the most popular on my site for Hatch Green Chili, Colorado Style.

If you’re interested in making your own homemade chipotle mayo, this is an incredibly easy recipe. A recipe I adapted from one I found over at California Wines.

Homemade chipotle mayo in a bow surrounded by cilantro and lime.
Print Recipe
5 from 2 votes

How To Make Chipotle Mayo

Unleash a flavor fiesta with Homemade Chipotle Mayo. It takes less that 10 minutes to make.
Prep Time10 minutes
Total Time10 minutes
Course: sauce
Cuisine: American/Mexican
Diet: Gluten Free
Servings: 6
Calories: 87kcal
Author: Lea Ann Brown

Equipment

  • Wire whisk

Ingredients

  • ¼ cup Mayonnaise plus 2 tablespoons
  • 1 Tablespoon Extra virgin olive oil
  • 1 clove garlic small, grated with a micro-plane zester or fine minced.
  • 1 ½ teaspoons chipotle chiles in adobo fine minced. Add more to make it spicier.
  • ½ teaspoon adobo sauce from the can of chipotle peppers in adobo.

Instructions

  • Put the mayonnaise in a small bowl. Whisk in the olive oil to improve the flavor. Whisk in the garlic and chopped chile pepper. Taste and add more chile if you like. Cover and refrigerate until needed.
  • Whisk in the olive oil to improve the flavor. Whisk in the garlic and chopped chile pepper and sauce.
  • Taste and add more chile if you like. Cover and refrigerate until needed.

Notes

  • Mayonnaise: To make an even better chipotle mayo, use homemade mayo. If you do, you’ll not need to add any olive oil. The olive oil is only used if using purchased mayonnaise, to make it a bit creamier and thinner.
Spice Level Tips: Chipotle peppers in Adobo are indeed spicy. To make a milder version, substitute them with ½ tablespoon smoked paprika. Of course, there are many variations of chipotle mayo, depending on your personal taste preferences. Some people prefer it to be spicier, so add extra chipotle peppers or even some cayenne pepper. 

Nutrition

Calories: 87kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 131mg | Potassium: 5mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 7IU | Vitamin C: 0.2mg | Calcium: 2mg | Iron: 0.1mg

Chipotle Mayo … It’s What’s for Dipping or Spreading.

White Wine Sauce With Chicken And Gremolata

By 1 Comment

Enjoy this refreshing White Wine Sauce with Chicken on a hot Summer’s Night. Light, bright and easy, the chicken is cooked in a lemon wine sauce then sprinkled with a combo of chopped parsley, garlic and lemon zest (gremolata). Perfect for when you want flavor that feels like sunshine on a plate.

Sauteed chicken breast with a white wine sauce.

This is a simple straight forward recipe for pan seared chicken & white wine sauce. And with no cream, it’s fresh and light! Quick and easy, it also comes with that special and elegant restaurant feel. It’s simply perfect for a Summer evening meal.

I was browsing a very old Williams and Sonoma cookbook right after the holidays at about the time I needed a break from rich food. This recipe was exactly what the doctor ordered. I’m obsessed with this recipe on so many levels.

What sets this recipe apart from other recipes for Chicken with White Wine Sauce is the topping of Gremolata. Amazing flavors.

Why This White Wine Sauce Works For Chicken

  • This simple sauce is made with lemon juice, white wine and chicken broth, it simply works beautifully for chicken breasts.
  • It brings brightness, acidity, and fresh complexity to a mild flavored and lean protein like chicken breasts.
  • White Wine: White wine complements the lemon by adding floral acidity. It becomes part of the liquid that deglazes the pan, pulling up all the flavorful bits.
  • Balance: This combination keeps things vibrant without masking the flavor of the chicken. It’s simply a zingy with a brightness that feels clean, fresh, and satisfying.
  • No Cream: This is a white wine sauce that works beautifully without cream. Making it very Summery.

Finishing Touches – The Gremolata

Once plated, the chicken is topped with a combination of parsley, garlic and lemon zest, a mix that we call Gremolata. What is gremolata? It’s famous and commonly used to finish the Italian dish, Osso Buco. Chicken with Gremolata infuses the finished dish with garlicky warm, savory depth.

The recipe is so easy, that you’ll find yourself turning to it again and again, no matter how busy your life seems. Let’s take a look.

Ingredients You’ll Need

Ingredients to make lemon garlic chicken breast.
  • Boneless, skinless chicken breast.
  • Lemon, for fresh squeezed juice. Don’t try to save time by using bottled lemon juice.
  • White Wine
  • Parsley and Lemon Zest: Will be used to make the fresh topping to finish the dish.
  • Garlic: Fresh garlic is always a better choice that chopped jarred garlic.

Chicken Tip: purchase chicken breast from a reputable, and local (if possible) source. Chicken breasts from factory farmed providers are overly large due to practices to grow chickens larger and faster. In my opinion, they’re harder to cook and keep tender, and many times have a rubbery texture. Stick with the slightly more expensive route and choose a reputable company. It’s especially important for delicate recipes like this pan seared chicken breast. A good example is Red Bird Farms.

Ingredient Substitutions

  • White Wine: If you prefer not to use white wine, just substitute with additional chicken broth and add a splash of white vinegar for acidity for a wine free cooking sauce.
  • Oil: Olive oil is used to sautee the chicken breasts. You can substitute canola or vegetable oil.
  • If you prefer this recipe to be gluten free, simply dust the chicken with gluten free flour. You can also dust the chicken with cornstarch for an additional gluten free meal.

How To Make White Wine Sauce with Chicken, Step by Step

Parsley lemon garlic topping for lemon garlic chicken breast.
Flouring boneless skinless chicken breasts.
  1. Step 1: Make The Gremolata: Finely chop the garlic cloves. In a small bowl stir together 2 – 3 cloves of the minced garlic, parsley and lemon zest, reserving two chopped garlic cloves. Set aside and proceed with the recipe.
  2. Step 2: Prep the Chicken: Pat chicken breasts dry with a paper towel. Spread the flour on a plate and add the salt and pepper, stir to combine. Lightly coat both sides of each chicken breast with the flour. Shake off any excess flour. The flour serves to sear the chicken golden and thicken the sauce without cream.

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. 

Frying boneless skinless chicken breasts.
Chicken in lemon garlic sauce.
  1. Step 3: Heat a skillet over medium high heat. Add the olive oil. When the olive oil is hot, add the chicken and sear to lock in flavor, turning once until lightly browned and golden. About two minutes per side.
  2. Step 4: Make The Sauce: Add the chicken stock, lemon juice and white wine to the skillet. Stir to remove any browned bits from the pan. Bring to a boil and cook for about three minutes. Return the chicken to the pan and reduce heat to medium. Continue until chicken is cooked through. Use a meat thermometer to determine an internal temperature of 165 degrees.
Boneless skinless chicken breast in garlic white wine sauce.
  1. Step 5: Plate the chicken: Remove chicken to plates. Bring the sauce to a boil and pour over each chicken breast. Top each with the Gremolata and serve immediately.

Plating and Presentation Tip

Serve this white wine sauce with chicken in a large shallow white bowl style plate. Garnish with a few slices or wedges of lemon and parsley leaves.

Tips For Success

  • Use a meat mallet to gently pound the chicken breasts to make them more even in thickness. No need to turn them into cutlets, you just want to them to cook evenly.
  • Simmer the sauce just long enough for the alcohol flavor to cook off. Don’t rush it by turning the heat up high as you can ruin the flavor of the wine.
  • Don’t Over-cook: Be careful not to cook the chicken breasts over a temperature of 165 degrees, which can cause the chicken to become dry in texture. Use a digital meat thermometer to test the doneness of the chicken.

Side Dishes, What To Serve?

FAQ’s

Can I Use Boneless Skinless Chicken Thighs?

You can, however, the presentation will not be as pleasing. Bone and skinned chicken thighs are very irregular and odd in shape. However, the flavor will be enhanced by the dark meat and the cooking instructions will stay the same.

What Kind of White Wine Should I Use?

Keep it dry. Pinot Grigio, Chardonnay or Sauvignon Blanc. And remember the rule, always cook with wine you’d drink. But no need to break the bank. Save those expensive whites to pair with that special dinner.

Can I Make This Recipe Using a Red Wine Sauce?

Using red wine would change the entire profile of the delicate bright flavors that white wine and lemon brings to this recipe. Stick with white wine.

Leftovers and Storage

  • This chicken in wine sauce is best when served fresh. But leftovers can be stored in the refrigerator for three to four days, in an airtight container.
  • You can also freeze them. Add chicken and any left over sauce to a zip-lock style freezer bag. Squeeze the air out and freeze for up to three months.
  • To reheat, let chicken thaw in the refrigerator overnight. I like to use the microwave and reheat any leftovers at 50% power in one-minute increments. Food seems to react better to the lower temperature reheating.

More Chicken Breast Recipes To Try

And don’t miss my category for Chicken Recipes. You’ll find lots of great recipes including one of the most popular recipe on my site for Galliano Chicken with Boursin 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.

Sauteed chicken breast with a white wine sauce.
Print Recipe
5 from 1 vote

White Wine Sauce With Chicken and Gremolata

Offer this refreshing dish on a hot Summer's night. Light, refreshing this white wine sauce with chicken is an easy chicken dinner.
Prep Time15 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Main Course Chicken
Cuisine: Italian
Diet: Low Fat
Servings: 4
Calories: 250kcal
Author: Lea Ann Brown

Ingredients

  • 3 – 5 cloves garlic
  • ⅓ cup Italian parsley flat leaf, chopped
  • 1 Tablespoon lemon zest
  • 2 Tablespoons All Purpose Flour
  • ½ teaspoon salt
  • ½ teaspoon pepper black or white,
  • 4 Chicken Breast Halves boneless, skinless, about ½ pound each
  • 2 Tablespoon Olive Oil
  • ¾ Cup chicken broth
  • ½ Cup lemon juice fresh
  • ½ Cup Dry White Wine Chardonnay, Sauvignon Blanc, or Pinot grigio

Instructions

  • Finely chop the garlic cloves. In a small bowl stir together 2 – 3 cloves of the minced garlic, parsley and lemon zest, reserving 2 chopped garlic cloves.
  • Pat chicken breasts dry with a paper towel. Spread the flour on a plate. Lightly coat both sides of each chicken breast with the flour. Shake off any excess.
  • Heat a frying pan over medium high heat. Add the olive oil. When the olive oil is hot, add the chicken and saute, turning once until lightly browned. About 2 minutes per side. Transfer to a platter and season with salt and pepper.
  • Add the remaining chopped garlic to the pan and cook until fragrant. About 1 minute. Add the chicken stock, lemon juice and white wine. Stir to remove any browned bits from the pan. Bring to a boil and cook for about 3 minutes.
  • Return the chicken to the pan and reduce heat to medium Cook until chicken is cooked through. Use a meat thermometer to determine internal temperature is 165 degrees.
  • Remove chicken to plates. Pour the sauce over each chicken breast.
  • Top each breast with some of the parsley mixture.

Notes

Tips For Success: 
  • Use a meat mallet to gently pound the chicken breasts to make them more even in thickness. No need to turn them into cutlets, you just want to them to cook evenly.
  • Simmer the sauce just long enough for the alcohol flavor to cook off. Don’t rush it by turning the heat up high as you can ruin the flavor of the wine.
  • Don’t Over-cook: Be careful not to cook the chicken breasts over a temperature of 165 degrees, which can cause the chicken to become dry in texture. Use a digital meat thermometer to test the doneness of the chicken.

Nutrition

Calories: 250kcal | Carbohydrates: 9g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 591mg | Potassium: 540mg | Fiber: 1g | Sugar: 1g | Vitamin A: 460IU | Vitamin C: 24mg | Calcium: 34mg | Iron: 1mg

White Wine Sauce with Chicken and Gremolata … It’s What’s for Dinner