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Wilted Spinach Salad With Grilled Chicken

By 35 Comments

Wilted Spinach Salad with Grilled Chicken. A good wilted spinach salad should strike a balance between fresh and warm, tender and crisp. This recipe is easy, flavorful, and a main course salad that is lighter than traditional versions. A salad that’s perfectly suited for grilling season.

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

What Is Wilted Spinach Salad?

Wilted spinach salad is exactly what it sounds like. Fresh spinach gets tossed with a warm dressing that softens the leaves just enough to take away some of their raw edge. Not cooked. Not mushy. Just lightly relaxed.

What You Can Expect From This Salad

This Chicken and Spinach Salad has earned a permanent place in our weekday meal rotation. Here’s why:

  • 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. 
  • Packed with protein with smoky grilled chicken.
  • Warm, crisp cool and tender all at once.
  • Perfect for grilling season.
  • Naturally gluten free.

Why My Version Is Different

  • Built for modern home cooks: This recipe focus on weeknight practicality that includes some unique ingredients that you won’t find in old fashioned traditional wilted spinach salads.
  • Complete Meal: Grilled chicken makes this a complete meal. Most wilted spinach salads are served as side dishes.
  • No Greasy Bacon Dressing: The classic is often served with a hot bacon dressing. I wanted something a little fresher and lighter, so used a dressing I learned in Culinary School that delivers a warm citrus themed flavor profile.
  • Texture Matters: So many wilted spinach salads are over-dressed, causing the spinach to over-wilt and become mushy,.

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.

For The Chicken Spinach Salad

  • Chicken Breast Tenders. To make this recipe as easy peasy as possible, purchase pre-cut chicken tenders.
  • Baby Spinach: I’ve tested both mature spinach and baby spinach. Baby spinach is consistently better here. The leaves are more tender and wilt evenly.
  • 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.

For The Warm Dressing

  • 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.

Best Chicken for Wilted Spinach Salad

  • Grilled Chicken Breast: My usual choice. Lean, easy and it slices beautifully over the salad.
  • Grilled Chicken Thighs: A little richer. A little juicier. Hard to argue with.
  • Rotisserie Chicken: Perfect for Winter nights or when turning on the grill feels like too much effort.
  • Smoked Chicken: If you happen to have some leftover smoked chicken, use it. The flavor is fantastic with spinach.

Step by Step Instructions, It’s Easy

Mixing chicken tenders with onions and olive oil.
Cooking citrus dressing for wilted spinach salad.
  1. 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.
  2. 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.
  1. 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.
  1. 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.

My Tested Method For Perfectly Wilted Spinach

  • Hot dressing isn’t better. It will flatten the spinach almost instantly. You lose that beautiful contrast between fresh and wilted. Let the dressing cool for a minute or two before pouring it over the greens. The texture is dramatically better. Spinach in this salad should be treated like a delicate salad green, not a vegetable side dish. You’re coaxing it. Not attacking it with heat.
  • Cover: Covering the salad for a couple of minutes helps flavors marry and spinach to take on flavor and soften.
  • Over Dressing: The first time I made this recipe, I treated spinach like a vegetable headed for a sauté pan. Which resulted in soggy spinach. Spinach keeps softening after the dressing hits it. Even after you stop tossing. Go easy with the dressing, adding a little at a time. What looks perfect in the bowl can turn limp a few minutes later.

Tips For Success

  • Dry Spinach: 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.
  • Timing Matters: Don’t dress the salad early. Wait until you’re ready to serve. A few extra minutes can completely change the texture.
  • Serve Immediately: 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.
  • Grilling Tip: 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.

Make Ahead, Storage and Leftovers

  • Make Ahead: Grill the chicken and mix the dressing ahead of time.
  • Leftovers and Storage: If you want to save leftovers, store in an airtight container in the refrigerator for one day, after that the spinach will lose it’s charm. To serve leftovers, 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.

What To Serve With Wilted Spinach Salad

Even though this is a main course salad, there’s always options for additional items.

  • Grilled corn on the cob is a Summery side that completes the meal. Or try Cast Iron Skillet Potatoes.
  • In the Winter, I’ve cooked the chicken stove-top and served it with some Spicy Tomato Soup.
  • Cheesy Cornbread is always a good option here.
  • Serve chicken and spinach salad with my recipe for Grilled Peach Salad. I can’t think of a better Summer meal.
  • Looking for a soup and salad combo. Try serving this with my Summery Sweet Corn Soup with Roasted Corn Guacamole. It’s a very special recipe and an excellent way to use Summer fresh Summer produce.

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.

Can I Use Frozen Spinach?

No. It’s already cooked and the texture will simply not work.

Can Wilted Spinach Salad Be Served Cold?

Yes, as soon as you toss the salad with the dressing, move it to the refrigerator. It’s ok served cold or at room temperature. Just don’t try to reheat and don’t make it a day in advance. Texture will be compromised.

Is Wilted Spinach Salad Healthy?

It’s packed with vegetables, protein, and healthy fats. Pretty hard to argue with that.

Recipe for Wilted Spinach Salad

This recipe for wilted spinach salad is a fresh spinach salad tossed with a warm dressing that slightly softens the leaves without fully cooking them. This version turns the classic side dish into a satisfying meal by adding grilled chicken, creating a salad that’s hearty enough for lunch or dinner.

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 for some unique charm.

Explore More Main Course Salads

And if you’re looking for more main course salad recipes, don’t miss my category for Salad Recipes. 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.

Wilted spinach salad with grilled chicken.
Print Recipe
5 from 1 vote

Wilted Spinach Salad with Grilled Chicken

Grilled Chicken Wilted Spinach 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 breast tenderloins or boneless skinless chicken breast
  • 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
  • Dry Spinach: 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.
  • Timing Matters: Don’t dress the salad early. Wait until you’re ready to serve. A few extra minutes can completely change the texture.
  • Serve Immediately: 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. 
  • Grilling Tip: 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.

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.
Print Recipe
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.
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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

Roast Rack of Pork with Peach Glaze

By 2 Comments

A beautifully cooked rack of pork, makes an impressive centerpiece for a special occasion meal. A simple recipe that comes with a fancy feel and so easy to make it almost cooks itself. You’ll be surprised how easy it is to prepare.

Roast rack of pork rib on a bed of polents and red wine.

Rack of pork with peach glaze is one of those dishes that looks like you worked way harder than you did. Big bones. Glossy glaze. Serious "wow" factor. In reality, it's just a bone-in pork roast cooked carefully and finished with a peach glaze that hits sweet, savory, and slightly tangy all at once.

I learned early on in culinary school that pork loves fruit. Apples, cherries, peaches. Especially peaches. A match made in heaven, they keep pork from tasting flat or heavy. Timing matters though. Rush the glaze and it burns. Miss the temp and the pork dries out. This recipe keeps both in check.

What Is Rack of Pork?

A rack of pork comes from the rib section and stays bone-in. It’s actually a pork rib roast. It may also be labeled as “center cut pork loin”. It comes from the rib area of the loin. Think rack of lamb, just bigger, meatier, and less precious. It roasts well. It slices clean. It forgives small mistakes.

Why It’s Different Than A Pork Loin

It contains more fat than the pork loin which makes it a more flavorful piece of meat once cooked. Source: National Pork Board. A Pork loin is usually boneless, it’s a leaner cut, it cooks faster and dries out if you’re not watching it close.A rack of pork stays bone-in, rib bones attached, richer flavor, and easier to keep juicy.

Those bones matter. They slow things down in the oven and protect the meat. You get better texture and deeper flavor without babying it the whole time. A rack of pork is pork’s equivalent to a standing rib beef roast. It’s also a simpler version of a pork crown roast, which is a pork rib toast tied in a circle.

Why Peach Glaze Works With Pork

  • Pork on its own can bring somewhat of a polite flavor. Peach glaze wakes it up. For this recipe we’re keeping it simple and using Peach Jam for the pork glaze.
  • Sweet plus savory flavor profile: Peach Jam brings natural sugar, which helps with browning. The small bit of acid in the jam keeps the flavor from drifting over into the dessert category. And When combined with with garlic, rosemary and thyme, you create a great balance of flavor. It smells incredible while it cooks. Like summer and Sunday dinner collided.

Table of contents

Where To Find A Rack Of Pork

I’ve never seen a Frenched rack of pork available at my local grocery store. I can sometimes find it a Costco. And check your local specialty meat market or Whole Foods. If they don’t have it, ask them to order one for you. And make sure you ask them to “French” it. Frenched is a culinary term for the process of cutting away fat and meat from the bone of a rib, such as a rib chop, a rack or pork, or a rack of lamb.

Key Ingredients You’ll Need

Ingredients-to-make-rack-of-pork
  • Fresh Sprigs, Rosemary and Thyme
  • One Eight-Rib Bone-in Rack of Pork
  • Peach Jam
  • Garlic, Salt and Pepper

Ingredient Substitutions

  • Herbs: Dried Rosemary and Dried Thyme Sprigs.
  • Jam: Apricot Jam or Orange Marmalade are good choices here.
  • Seasoning: Along with salt and pepper, add some Montreal Steak Seasoning. I also added Smoked Sea Salt.

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.

Step by Step Instructions, How To Cook A Rack of Pork

Searing rack of pork in a large fry pan.
  1. Step 1: Preheat oven to 425 degrees. Pack the pork dry – always. Season the underside of the rack of pork with salt and pepper. Heat two tablespoons neutral oil in a very large fry pan. When the oil is hot, place the pork, fat side down in the pan.
Pan-seared rack of pork.
  1. Step 2: Sear the pork until well browned. This will take about 7 – 10 minutes. You’ll know when it’s reaching golden brown stage, as the meat will release easier from the pan. Olive oil isn’t recommended because the smoke factor is lower. You’ll get a better sear by using canola or vegetable. oil. Turn the pork over and season the seared side with more salt and pepper.

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

Seared rack of pork topped with fresh rosemary, thyme and smashed garlic.
  1. Step 3: Place the pork seared side up on a roasting rack on a roasting pan. A rack is important because it will allow air to circulate around the meat while it’s roasting. Top the roast liberally with the fresh rosemary sprigs, thyme sprigs and smashed garlic which has been rough chopped. You can also smear Dijon mustard on the pork like I’ve done in this recipe for Tri-Tip Roast. It will simply add another layer of flavor.
Roast rack of pork on roasting pan.
  1. Step 4: Cook oven roasted pork, uncovered, at 425 degrees for fifteen minutes. This will help the outside of the meat brown. Then turn down the temperature to 325 degrees and cook until internal temperature reaches 140 degrees. This will take at least an hour to 1 ½ hours. To finish, during the last twenty minutes of cook time, baste twice with the peach jam, basting ten minutes apart. Turn the oven to broil and cook until temperature reaches 145 degrees. Remove from oven and tent loosely with foil for twenty minutes.

Tip: To test internal temperature, insert digital read thermometer into a meaty spot at the thick end of the roast (away from the Frenched bones), and in between the bones. Bones cook hotter than the meat, so if you get too close to one of the bones, you won’t get an accurate reading.

For a project like this, use a digital read thermometer that has a probe and a long cord. These types of thermometers can be inserted at the beginning of cook time. The probe monitors the temp of the meat and the external units alerts you when the meat reaches the desired temperature. They’re wonderful and they take the guess work out of oven roasting meat.

Carving rack of pork on a cutting board.
  1. Step 5: Once the meat has been tented, move the pork to a cutting board and carve into separate ribs, by carving in between each rib. You can also carve by removing the meat from the ribs before slicing. Using a sharp knife, stand the roast up and carve next the ribs bones, following the shape of the ribs. Remove the meat and then slice. Serve immediately.

How To Serve It

  • Following the method I learned in Culinary School, I served this rack of pork over Polenta Cacio de Pepper, (polenta with pepper and cheese) I like this recipe from Bon Appetit where polenta is cooked in the Instant Pot. So easy! TIP: I drizzled a small amount of red wine around the polenta once plated. Now it has the appearance of served from a upscale restaurant.
  • You can also serve this over mashed potatoes, or with Baked Potatoes with a Simple Tossed Salad.
  • Wine and beverage pairings: I love a good Pinot Noir here, and that’s what we served it with in Culinary School. A dry Riesling is also a good choice.

Tips for success:

  • Pat Dry: Before searing any type of meat, pat it dry using a paper towel. Any moisture will hamper the browning process.
  • Season the meat generously, even if you’re using just salt and pepper. And if you want season the night before cooking. This will give the seasoning time to permeate the surface of the meat. Use your hands to rub the salt and pepper over the meat and then let it sit in the refrigerator uncovered overnight.
  • Culinary school taught me to let the meat come to room temperature before cooking. Placing meat straight from the refrigerator into the oven will cause the meat to cook longer and unevenly. With a big cut like this rack of pork, plan on it sitting at room temperature for one hour.
  • When preparing a roasted piece of meat, everyone looks for that sought after “crackly crust”. To achieve this, sear the meat first and then start cooking the meat in the oven at a high temperature like 425 degrees before lowering oven temperature to 325 degrees to finish cooking.
  • Let the roast rest before carving. And when it comes to big cuts of meat like this rack of pork, that ten minute rest that you allow for your steaks or burgers will not be enough. Let it sit tented for twenty minutes. Not only do you capture those flavorful juices inside the roast, but carving also becomes much easier.
  • You can also use Peach BBQ Sauce in place of the peach jam.

FAQ’s

What Temperature Should A Rack Of Pork Be Cooked To?

145°F. Use a digital read meat thermometer to check it at the thickest part and away from a bone.

How Many People Will A Rack Of Pork Serve?

Unsure of how large of a roast you need? Since there are bones involved, as a rule, plan on one pound per person. In this case, the roast I purchased contained eight ribs. Slicing the roast between the ribs resulted in eight ribs serving eight people.

Should I Cover The Roast While It Cooks?

No. The seared outer crust and the method of cooking this roast fat side up will keep it nice and moist. The fat will drip down on the meat as it cooks. Covering it with a lid will only steam the meat and soften that outer crust.

Can I Grill Instead Of Roast?

If you know what you’re doing on a grill, yes, as you’ll need to use an indirect heat method. Add the glaze at the very end, flames and sugar simply don’t get along.

Storage and Reheating

  • Refrigerator: Store any leftovers in an air tight container in the refrigerator for up to four days.
  • Reheating: Turn your oven on to 200 degrees. Slowly heat the pork until warm enough to eat. You don’t want to cook it, just heat it so it doesn’t dry out.

A French cut rack of pork is a show stopping dinner entree that’s not only easy to make but big on flavor and oh-so tender and juicy. Seasoned with rosemary and thyme and finished with a glaze of peach jam, you’ve got an impressive centerpiece for that special occasion meal.

This roast rack of pork recipe comes from a method I learned from our Chef du Cuisine in Culinary School, let’s take a look.

More Showy Dinner Meat Recipes

And if you’re looking for more pork recipes, don’t miss my pork category. You’ll find lots of great recipes, including one of the most popular on my site for Slow Cooker Country Style Ribs. A fix and forget meal that’s big on flavor.

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.

A roast rack of pork rib served over a bed of polenta.
Print Recipe
5 from 1 vote

Roast Rack of Pork with Peach Glaze

A French cut rack of pork is a show stopping dinner entree that's not only easy to make but big on flavor and oh-so tender and juicy. Seasoned with rosemary and thyme and finished with a glaze of peach jam, you've got an impressive centerpiece for that special occasion meal.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Resting time20 minutes
Course: Main Course Pork
Cuisine: American
Diet: Gluten Free
Servings: 8
Calories: 168kcal
Author: Lea Ann Brown

Ingredients

  • 1 bone in Pork Rack Roast About 4.5 pounds, frenched.
  • 1 teaspoon Kosher Salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons neutral oil canola or vegetable
  • 4-5 sprigs fresh thyme
  • 4-5 sprigs fresh rosemary
  • 3 cloves garlic smashed, peeled, rough chopped
  • 1 cup Peach Jam

Instructions

  • Season the bottom side of the rack of pork with salt and pepper. Let it sit at room temperature for 1 hour, or even better, overnight uncovered in the refrigerator.
  • Preheat oven to 425 degrees.
  • In a large fry pan, heat oil until shimmering.
  • Place the pork rack fat side down and sear until browned. About 8 minutes.
  • Turn the pork over, season with more salt (smoked salt is good here) and pepper and place in a roasting pan with a roasting rack fat side up. Top with the rosemary and thyme and smashed garlic.
  • Transfer to the oven and roast for 15 minutes. Turn the heat down to 325 and cook for about 1 hour 15 minutes more. But don't trust the oven time. Use a meat thermometer inserted into a meaty section in between ribs to determine an internal temperature of 140 degrees.
  • During the last 20 minutes, (after about an hour of cook time) baste the tops and the sides of the pork rack with the peach jam twice, every 10 minutes.
  • Once the thermometer indicates the roast is at 140 degrees, turn the oven to broil. Broil until the top of the pork is browned and thermometer reads 145 degrees. This should take about 3 – 4 minutes.
  • Remove the roast to a cutting board and loosely tent it with foil. Let is rest 20 minutes.
  • Cave the meat between the bones to make individual ribs. Once carved, serve immediately over polenta or mashed potatoes.

Notes

Tips for Success:
  • Season the meat generously, even if you’re using just salt and pepper. And if you season the night before cooking, you’re basically administering a dry brine. This will give the seasoning time to permeate the surface of the meat. Use your hands to rub the salt and pepper over the meat and then let it sit in the refrigerator uncovered overnight.
  • Culinary school taught me to let the meat come to room temperature before cooking. Placing meat straight from the refrigerator into the oven will cause the meat to cook longer and unevenly. With a big cut like this rack of pork, plan on it sitting at room temperature for one hour.
  • When preparing a roasted piece of meat, everyone looks for that sought after “crackly crust”. To achieve this, sear the meat first and then start cooking the meat in the oven at a high temperature like 425 degrees. Then lower the temperature to 325 degrees.
  • Let the roast rest before carving. And when it comes to big cuts of meat like this rack of pork, that ten minute rest that you allow for your steaks or burgers will not be enough. Let it sit tented for 20 minutes. Not only do you capture those flavorful juices inside the roast, carving becomes much easier.
  • For a project like this, use a digital read thermometer that has a probe and a long cord. These types of thermometers can be inserted at the beginning of cook time. The probe monitors the temp of the meat and the external units alerts you when the meat reaches the desired temperature. They’re wonderful and they take the guess work out of oven roasting meat. Insert probe in the meaty part of the roast at the opposite end of the exposed ribs. 

Nutrition

Calories: 168kcal | Carbohydrates: 30g | Protein: 0.3g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 0.1mg | Sodium: 305mg | Potassium: 44mg | Fiber: 1g | Sugar: 21g | Vitamin A: 27IU | Vitamin C: 5mg | Calcium: 14mg | Iron: 0.3mg

Oven Roasted Rack of Pork …. It’s Whats For Dinner

Rosemary Brie Burgers with Red Onion Chutney

By 23 Comments

These Brie Burgers are seasoned with fresh rosemary and garlic and topped with Red Onion Chutney. Add some Spicy Brown Mustard and a slice of tomato and you’ve got one fabulous cheeseburger.

Brie Burgers with lettuce and tomato topped with red onion marmalade.

What Are Brie Burgers?

My brie burgers are beef burger patties that are seasoned simply with chopped garlic, rosemary, salt and pepper. The excitement begins by garnishing them with melted soft brie cheese, grainy Dijon mustard and a rich sweet and tangy Red Onion Chutney. That combination makes for one crazy delicious “French” style burger, and a gourmet burger worth firing up the grill for.

What Makes These Brie Burgers So Special?

  • Rosemary and garlic are great partners for burgers, complementing the beef without overpowering it. Rosemary adds a woodsy, pine-like aroma while garlic deepens the savory flavor.
  • Combined with creamy Brie cheese and sweet onion chutney, every bite delivers a balance of rich, savory, sweet, and earthy flavors.
  • Cheddar or American Cheese seem to get all of the attention when it comes to cheeseburgers. But Brie deserves a seat at the table. As it melts, Brie becomes buttery, creamy, and almost luxurious. It’s sweet and earthy flavor brings a new depth to a burger patty.
  • The onion chutney balances that richness with sweet caramelized flavor and just enough tang to keep things interesting. Together they create a burger that tastes layered and complex without requiring a long list of ingredients.

What Is Brie Cheese?

Brie is a soft ripened cheese from France with a rich, buttery, fruity and earthy flavor. It’s a cheese that melts very easily and with that flavor profile, a perfect and unexpected partner for a burger.

Grilled or pan fried, these luscious burgers will surely find a place in your culinary heart.

Let’s take a look:

Ingredients You’ll Need

Ingredients to make brie burgers.
  • Ground Beef, 80-20 Blend
  • Onion Chutney (Marmalade)
  • Spicy Brown Mustard
  • Fresh Rosemary and Garlic
  • Salt and Pepper
  • Lettuce
  • Tomato
  • Brie Cheese

Ingredient Substitutes

  • Ground Beef: A 20% fat blend is recommend, afterall, a higher fat level equals more flavor. Substitute a 93 – 7% blend to save on fat calories, if you’d like.
  • Onion Marmalade: Red onion chutney brings such an exciting flavor to the burger, I’d hate for you to substitute. But if you don’t want to take the time to make it, top these burgers with red onion rings or even caramelized onions.
  • Mustard: Spicy brown mustard is a great partner for the flavors in this burger. If you don’t have it, substitute Dijon mustard or plain yellow mustard.
  • Seasonings: Substitute dried rosemary and garlic powder. But please take the time to chop the dried rosemary into smaller pieces rather than mixing those rosemary spears into the beef.
  • Brie Cheese: They wouldn’t be Brie Burgers without brie cheese, but a good substitute is Gruyere or Smoked Gruyere cheese.

How to Make Brie Burgers, It’s Easy!

Mixing ingredients in a bowl to make brie burgers.
Three raw brie burgers ready to cook.
  • Step 1: In a large bowl, combine ground beef, chopped garlic, chopped rosemary and salt and pepper. Using your hands, gently mix the ingredients together until well blended.
  • Step 2: Shape the burger mix into 3 or 4 patties. I always like to make ⅓ pound burger patties. If you’d like you can make ¼ pound burgers and divide the meat into 4 patties.
Grilling hamburger patties on a grill.
  • Step 3: You can either grill or pan sear the burgers. No matter what method you use, plan on about 5 minutes per side. Add the brie cheese and once it starts melting, which will be quick, build those burgers. Cook until internal temperature reaches 160 degrees. Use an instant read digital thermometer to insert into the middle of the burgers for an accurate reading.
  • Step 4: Build That Burger: Toast the bun, top with a bit of mustart and a spoonful of Onion Chutney.

Pro Tip: Toasted burger buns always add another layer of flavor and crunch. Whether you’re grilling, or pan searing burgers, slather the inside of each bun with butter or mayonnaise. A couple of minutes before the burgers are done, place the buns, buttered side down, in a hot pan, or on the grates of the hot grill. Watch them closely and toast them until golden brown.

Tips For Success

  • Remove the Brie from the refrigerator about 30 minutes before cooking. It melts more evenly and develops better flavor when it isn’t ice cold.
  • How Do I Keep Burgers From Falling Apart on the Grill? The biggest mistake is overworking the meat. Mix the ingredients just until combined and avoid packing the patties too tightly. Firm, gentle shaping works best. If the beef mixture feels warm or soft, refrigerate the patties for 20 to 30 minutes before grilling. A little bit of chilling helps them hold their shape and makes them easier to handle.
  • The key to flavoring these burgers is to chop the fresh rosemary and garlic as fine as you can. This will insure that the flavors are well distributed.

Storage

Got a leftover burger patty? Just store it in an air tight container in the fridge. To reheat, microwave in increments of 30 seconds until warmed through. Then add your bun and condiments.

Frequently Asked Questions

How Do You Make The Best Hamburger Patty?

Looking for the best tips on how to make the best burger patty? Take it from the expert himself. Check out this article written by Bobby Flay on How To Make Perfect Burgers.

Can I Make The Patties Ahead Of Time?

Absolutely. I often shape the patties several hours before cooking, especially when I’m entertaining. Arrange them on a plate or sheet pan, cover tightly, and refrigerate for up to 24 hours. The rosemary and garlic have a little extra time to mingle with the beef, which never hurts. Just keep the patties cold until you’re ready to cook.

What Can I Substitute for Brie?

If Brie isn’t your thing, there are plenty of delicious options. Camembert is probably the closest substitute. It has a similar creamy texture and mild flavor. Fontina melts beautifully and brings a slightly nutty taste. Havarti is another good choice if you want something buttery and mild.

Can I Use Ground Chuck For Brie Burgers?

Ground chuck is actually one of my favorite choices for burgers. Most ground chuck falls right around the ideal 80/20 lean-to-fat ratio. It has great beef flavor, stays juicy during cooking, and creates a tender burger with a nice bite. If it’s available, it’s usually what ends up in my shopping cart.

Recipe for Burgers with Brie Cheese

I hope you give these brie burgers a try and please take the time to make this pure magic Red Onion Chutney.

If you’ve never tucked creamy Brie under the bun of a sizzling burger, you’re in for a treat. The cheese melts into every nook and cranny while the rosemary and garlic bring that unmistakable steakhouse aroma. Then comes the onion chutney. Sweet. Savory. A little jammy. It pulls everything together.

I learned in culinary school that burger patties don’t need much fussing. A few good ingredients and proper technique will always beat a long ingredient list. That’s exactly what’s happening here, and relying on the toppings for a gourmet feel.

These burgers feel a little dressed up, but they’re easy enough for a backyard cookout. Fire up the grill, and see for yourself. One bite and plain cheeseburgers start looking a little … well – plain.

Explore More Beef Burger Recipes

And don’t miss the most popular burger recipes on my site for Buffalo Burgers and Blue Cheese Burgers. The Bison Burgers are topped with a smoky bbq cream sauce. The blue cheese burgers have just enough blue cheese as to not over power the beefy flavor. Both burger recipes are dee-lish.

Visit my Hamburger Category for even more Summer burger grilling ideas.

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.

Brie Burgers with lettuce and tomato topped with red onion marmalade.
Print Recipe
5 from 2 votes

Brie Burgers with Red Onion Chutney

These Brie Burgers are seasoned with fresh rosemary and garlic and topped with Red Onion Chutney. Add some Spicy Brown Mustard and a slice of tomato and you've got one fabulous cheeseburger.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course Beef
Cuisine: American
Servings: 3 burgers
Calories: 771kcal
Author: Lea Ann Brown

Ingredients

  • 1 recipe Red Onion Chutney
  • For The Burgers
  • 1 pound ground beef
  • 2 cloves Garlic minced, or 1 teaspoon garlic powder
  • 1 tablespoon finely chopped rosemary or 1 teaspoon dried rosemary
  • 8 slices Brie Cheese thin sliced. You can leave the rind on if you want.
  • ¼ cup Grainy Dijon mustard
  • 3 hamburger buns
  • Lettuce for serving
  • Tomato for serving

Instructions

  • 1 Recipe Quick Red Onion Chutney
  • In a large bowl, combine ground beef, chopped garlic, chopped rosemary and salt and pepper. Using your hands, gently mix the ingredients together until well blended.
  • Shape the burger mix into 3 patties. I always like to make ⅓ pound burger patties. If you'd like you can make ¼ pound burgers and divide the meat into 4 patties.
  • You can either grill or pan sear the burgers. No matter what method you use, plan on about 4-5 minutes per side. Add the brie cheese and once it starts melting, which will be quick, build those burgers.
  • If pan searing, heat a heavy skillet over medium high heat. Once the pan is hot, add the burger patties. Cook 4 – 5 minutes and then turn the burgers. Cook until internal temperature reaches 160 degrees. Use an instant read digital thermometer to insert into the middle of the burgers to read the temp.
  • Add the cheese to each burger patty and cover with a lid. In just a few seconds the cheese should be melted.
  • OR: Heat a gas grill to 450 degrees. Reduce the heat to 350 degrees and then add the burger patties. Cook 4 – 5 minutes and then turn the burgers. Cook until internal temperature reaches 160 degrees. Use an instant read digital thermometer to insert into the middle of the burgers to read the temp. Add the cheese to each burger patty and close the lid of the grill. In just a few seconds the cheese should be melted.
  • To build those burgers, spread bottom of each bun with a smear of mustard. Add a leaf of lettuce, a slice of tomato and then top with a burger patty. Top each burger with a pinch of Red Onion Chutney and then the top bun. Serve immediately.

Notes

Tips For Success:
  • Remove the Brie from the refrigerator about 30 minutes before cooking. It melts more evenly and develops better flavor when it isn’t ice cold.
  • The key to flavoring these burgers is to chop the fresh rosemary and garlic as fine as you can. This will insure that the flavors are well distributed.
  • How Do I Keep Burgers From Falling Apart on the Grill? The biggest mistake is overworking the meat. Mix the ingredients just until combined and avoid packing the patties too tightly. Firm, gentle shaping works best. If the beef mixture feels warm or soft, refrigerate the patties for 20 to 30 minutes before grilling. A little bit of chilling helps them hold their shape and makes them easier to handle.

Nutrition

Calories: 771kcal | Carbohydrates: 24g | Protein: 47g | Fat: 53g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 182mg | Sodium: 1012mg | Potassium: 620mg | Fiber: 2g | Sugar: 4g | Vitamin A: 478IU | Vitamin C: 2mg | Calcium: 252mg | Iron: 5mg

Brie Burgers with Onion Chutney …They’re what’s for Dinner.

Recipe adapted from Delish.com