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Traditional Pollo en Escabeche (Mexican Pickled Chicken)

By 11 Comments

At first glance, Pollo en Escabeche looks almost too simple. Chicken. Vinegar. Onions. Carrots. But don’t let that fool you. Give these humble ingredients a little time to simmer together and this becomes something special. Fall-apart tender chicken, the vegetables soak up a bright, tangy broth, and every bite carries the kind of flavor that will win your heart.

Pollo en escabeche served over rice.

What is Pollo en Escabeche?

Escabeche, pronounced (es-kah-BECH-ay) is a classic Mexican recipe in which you sear meat or fish, in this case chicken, then marinate it in a vinegary sauce loaded with herbs and spices and serve it cold or at room temperature on a hot day. Escabeche is simply an old preservation method using vinegar.

There are many regional versions of escabeche served with some sort of meat:

StyleMain ProteinMarinadeVegetablesFlavor Profile
SpanishFish, game birdsVinegar, olive oil, white wine, bay leafFew vegetablesBright, herbal, tangy
MexicanChicken, pork, fish, vegetablesVinegar with oregano, bay leavesCarrots, onions, jalapeñosTangy, mildly spicy
YucatánChicken or turkeySour orange (or citrus) plus vinegar, achioteRed onions, carrots, garlic, chilesEarthy, citrusy, smoky
CubanFish is most commonCitrus and vinegar with garlicOnions, bell peppersGarlic-forward, lightly sweet, citrusy

Mexican Escabeche

This version is a traditional Mexican version of escabeche using chicken, pickled jalapenos, carrots and onions.

What To Expect From This Recipe

  • Pollo en Escabeche is made by seasoning and cooking skin on, bone-in chicken in a flavorful mixture of vinegar, oil, spices, and vegetables. The result is tender and juicy chicken with a tangy and slightly spicy flavor.
  • Big on flavor and easy to make.
  • A dish that will work for any occasion. Whether cooking for your family or entertaining guests, this dish is sure to impress and a dish that will work for any occasion.
  • It’s a healthy dinner option.
  • It can be served hot or cold, making it a good choice for a picnic chicken meal, or a pot luck contribution. However, I’ve always served it hot.
  • Naturally gluten free.

What Makes This Version Special?

  • This is a Rick Bayless Recipe, who in my books is the king of Mexican Cooking.
  • Culinary school taught me balance. The vinegar in this dish should brighten the flavors rather than overwhelm and taste harsh. I’ve tried many version of chicken escabeche and this one creates a mellow rounded sauce.
  • I like Bayless’ recommendation for bone in, skin on chicken breasts. No short cuts using boneless, skinless breasts. The bone and skin help keep the chicken moist and brings more flavor.

If you’ve never made authentic pollo en escabeche before, you’re in for a delicious surprise.

Key Ingredients

Ingredients to make pollo en escabeche.
  • Split Chicken Breasts: Bone in, skin on.
  • Vegetables: Sweet or yellow onion, carrots, jalapeno peppers, pickled or fresh.
  • Carrot: Sliced on the diagonal
  • Spices: Mexican Oregano, Kosher Salt, Allspice, Freshly Ground Pepper
  • Broth: Vinegar and chicken broth

Mexican Oregano is preferred for this recipe. It's peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don't have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to Mexican oregano and will bring a sweet undertone to any recipe.

Best Chicken For Escabeche:

  • You can substitute bone-in, skin-on chicken thighs, or a combo of bone-in, skin-on breasts and thighs. And if you feel like taking the time, cut up a whole chicken.

Best Vinegar To Use:

  • I prefer Apple Cider Vinegar. It’s not quite as harsh as white vinegar and will bring a more balanced flavor.

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

Step by Step Instructions, It’s Easy!

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

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

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

Cooking vegetables to make chicken escabeche.
Cooking chicken with vegetables for pollo escabeche.
  1. Step 3: Add the sliced onion and carrots to the skillet and cook, stirring regularly, until the onion is browned, about 7 minutes. Add the garlic and stir until fragrant, then add the remaining seasoning mixture, the vinegar, jalapenos and broth.
  2. Step 4: Nestle the chicken pieces skin side up in the onion mixture, cover the skillet (a cookie sheet works if your skillet doesn't have a lid) and simmer gently over a medium-low heat until the chicken is just cooked through, about 15-20 minutes. Taste the broth and season with additional salt if you think it's needed. Transfer a piece of chicken to each dinner plate, spooning a generous portion of the juicy vegetable mixture over the top.

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

Frequently Asked Questions

What Does Pollo en Escabeche Taste Like?

If I had to use one word, I’d say “exciting”. It’s vibrant, tangy, aromatic, mellow with garlic with tender juicy chicken. The onions even bring a slight sweetness to the overall flavor.

Is Chicken Escabeche Spicy?

Pickled jalapeno peppers can pack quite a bit of heat, so the answer is yes, in a vinegary sort of way. If you want to take the time, remove the veins and seeds for a milder experience.

Is Pollo en Escabeche Served Hot or Cold?

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

What If My Escabeche Is Too Sour?

Simply introduce an opposing flavor. Add a pinch of sugar or honey.

Tips For Success

  • Don’t Skip Drying The Chicken: Using a paper towel to pat away the moisture on the meat goes a long way in a better sear once that chicken hits the skillet.
  • Don’t Rush: Don’t rush the browning process. That golden crust equals big flavor. It’s called Maillard Reaction. The best example of this is what your toaster does to bread.
  • Simmer Gently: Don’t let the sauce boil while you cook. A gentle simmer will give the vegetables and chicken a chance to soak up all of those flavors.
  • Overnight Rest: Even though I’ve always served this dish hot, I did test the flavor of the leftover chicken after a rest in the refrigerator overnight. The flavors were indeed better, for the same reasons soups always taste better the next day. Make ahead and serve cold or at room temperature if you’d like.

What To Serve With Pollo en Escabeche

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

Make Ahead, Storage, Leftovers

  • Refrigerator: Escabeche de pollo will keep in the refrigerator for up to three days in an air tight container.
  • Freezer: Place any leftovers, including sauce and vegetables in a freezer safe container. I like to use a zip-lock style freezer bag. Squeeze out the air, lay the chicken and sauce flat, and it will store in a tidy manor in the freezer for up to three months. Be sure and label and date the bag.
  • Reheating: To reheat, place chicken in a microwave safe bowl and loosely cover. Microwave on 50% power in one minute increments until warm and steamy. I find that gently heating using the method will keep the chicken from drying out.
  • Make Ahead: Even though this is an easy chicken dinner, get a head start and chop the vegetables and pull together the spice mix in advance. This will save you a few minutes come time to cook the chicken. This dish can also be made a day ahead and served at room temperature or cold.

FAQ’s

Can I Use Boneless Skinless Chicken Breast?

You can, but I recommend you stick with bone-in, skin-on. Why? Those two elements brings more flavor and will keep the chicken from drying out.

In Conclusion

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

Explore More Traditional Mexican Chicken Recipes

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

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

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

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

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

Mexican Pollo en Escabeche

The sweetness of caramelized onions and the fireworks of jalapeno pepper strikes an immediate chord with your love for Mexican food.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course Chicken
Cuisine: Mexican
Servings: 4
Calories: 188kcal
Author: Lea Ann Brown

Ingredients

  • 1 teaspoon Ground black pepper
  • ½ teaspoon Ground allspice
  • 2 teaspoons Dried oregano preferably Mexican
  • 1 teaspoon Kosher salt
  • 4 Chicken breast halves bones and skins intact, about 2 pounds
  • 2 tablespoons Vegetable oil
  • 1 large Sweet onion cut into ¼-inch slices
  • 2 large Carrots peeled and sliced ¼-inch thick on a diagonal
  • 4 cloves Garlic peeled and halved
  • ¼ cup Apple cider vinegar
  • 2 to 4 Canned pickled jalapenos stemmed, seeded and sliced.
  • 1 cup Chicken broth

Instructions

  • In a small bowl, combine the black pepper, allspice, oregano and salt. Sprinkle half of this mixture over the chicken breasts.
  • Heat the oil in a very large (12-inch) skillet over medium heat. Lay in the chicken, skin side down, and cook for 3 to 4 minutes on each side, turning once, until richly browned. Remove the chicken to a plate, leaving behind as much oil as possible.
  • Add the sliced onion and carrots to the skillet and cook, stirring regularly, until the onion is browned, about 7 minutes. Add the garlic and stir until fragrant, then add the remaining seasoning mixture, the vinegar, jalapenos and broth.
  • Nestle the chicken pieces skin side up in the onion mixture, cover the skillet (a cookie sheet works if your skillet doesn't have a lid) and simmer gently over a medium-low heat until the chicken is just cooked through, about 15-20 minutes or until a digital thermometer inserted into the thickest part of the breast reads 165 degrees. Taste the broth and season with additional salt if you think it's needed. Transfer a piece of chicken to each dinner plate, spooning a generous portion of the juicy vegetable mixture over the top.
  • You can either remove the meat from the bone and slice or serve chicken breasts whole.

Notes

Tips For Success:
  • Don’t Skip Drying The Chicken: Using a paper towel to pat away the moisture on the meat goes a long way in a better sear once that chicken hits the skillet.
  • Don’t Rush: Don’t rush the browning process. That golden crust equals big flavor. It’s called Maillard Reaction. The best example of this is what your toaster does to bread.
  • Simmer Gently: Don’t let the sauce boil while you cook. A gentle simmer will give the vegetables and chicken a chance to soak up all of those flavors.
  • Overnight Rest: Even though I’ve always served this dish hot, I did test the flavor of the leftover chicken after a rest in the refrigerator overnight. The flavors were indeed better, for the same reasons soups always taste better the next day. Make ahead and serve cold or at room temperature if you’d like.

Nutrition

Calories: 188kcal | Carbohydrates: 13g | Protein: 26g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1089mg | Potassium: 702mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6199IU | Vitamin C: 9mg | Calcium: 65mg | Iron: 1mg

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

Spicy Tomato Soup (Using Canned Tomatoes)

By 23 Comments

This spicy Tomato Soup is an easy fix using canned tomatoes. Rich, smooth and creamy, it’s a perfect soup for a cozy night in. Add in some New Mexico Red Chile Powder gives this a Southwestern twist. A couple slices of bread will make this an easy meal.

Two bowls of spicy tomato soup served with bread.

What Is Spicy Tomato Soup?

My recipe for spicy tomato soup uses canned fire roasted tomatoes for a quick fix and smoky flavor. I’ve taken a cue from our neighbors to the South and created this soup using a generous amount of New Mexico Chile Powder. This simple ingredient elevates an American classic to a rich and robust bowl of soup. A small amount of half and half makes this a creamy treat.

Table of contents

Why Canned Tomatoes Make A Good Tomato Soup

When the weather turns cold, skip the flavorless hot-house tomatoes at the grocery store. Instead, reach for canned tomatoes.

  • Packed at the peak of ripeness, they lock in that fresh vibrant tomato flavor for a convenient pantry staple any time of year.
  • Homemade tomato soup using canned tomatoes is a much healthier option than condensed tomato soup, as you can control the sodium levels and skip the preservatives.
  • Not to mention, canned tomatoes are very inexpensive, making tomato soup a budget worthy meal.

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

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

Ingredients You’ll Need

Ingredients to make spicy tomato soup from canned tomatoes.
  • Fire Roasted Tomatoes: Use these rather than regular canned tomatoes to add a smoky Southwestern nuance.
  • Mirapoix: Chopped celery carrots and onions.
  • White Wine
  • Half and Half, for that creamy tomato experience.
  • Sherry Vinegar: Sherry vinegar is a very special vinegar with a complex flavor that you won’t find in other vinegars. If you don’t have any, I’d suggest you pick up a bottle and use it often. You can substitute red wine vinegar, or apple cider vinegar.
  • Spices: Sugar, White Pepper, New Mexico Chile Powder, Mexican Oregano.
  • New Mexico Chile Powder: Chimayo Chile Powder Preferred: The bold depth of flavor this chile powder adds, is hard to describe. Not to mention adding a vibrant deep red color. If you don’t have it, substitute ancho chile powder, or cayenne. Be careful though, cayenne is a very hot red pepper.

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

Ingredient Substitutions

  • Fire-Roasted Tomatoes: Substitute regular canned chopped tomatoes, crushed tomatoes, or whole canned tomatoes. Add a pinch of chipotle chile powder, or hot smoked paprika to add a smoky flavor.
  • Broth: To make this a vegetarian soup, use vegetable broth in place of chicken broth.
  • Butter: Substitute a neutral oil such as vegetable oil or canola oil. I do not recommend using extra virgin olive oil to sautee, the smoking point is low and the flavor stronger.
  • Half and Half: Feeling decadent? Use heavy cream in place of half and half.
  • Sugar: Sugar is used to cut the bite of the tomatoes. Substitute honey.
  • spice. A tablespoon of your favorite hot sauce, or red pepper flakes also work well here.

Mexican Oregano is preferred for this recipe. It's peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don't have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to Mexican oregano and will bring a sweet undertone to any recipe.

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

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

Step by Step Instructions, It’s Easy

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

Tips For Success

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

Topping Ideas

I like to top this spicy tomato soup with cheese, however, here are some more ideas.

  • Crunch: Top with flavored croutons, garlic croutons work well here.
  • Heat: Want to kick up that heat level another notch? Top with thin sliced fresh jalapeno peppers. I’ve drizzled some Asian hot chile oil over the soup. It adds a gleam of texture and additional heat.

What To Serve It With

  • This hearty soup is a meal in itself, but why not go classic and serve it with a grilled cheese sandwich. Yes please.
  • Sliced rustic bread is also an excellent choice.
  • And soup and salad are another classic combo. Take a look at this Southwestern Salad with Black Beans.

Variations

Spicy tomato soup doesn’t have to be Southwestern in nature. Here are some fun regional variations to switch things up:

  • Italian: Try using Calabrian peppers or Calabrian chile powder. Stir in some chopped basil at the end of cooking or dried basil at the beginning of cooking for an Italian theme.
  • Cajun: Try adding Cajun spice in place of New Mexico Chile Powder. Cayenne works well here, or blend like Slap Yo Mamma. Add some dried or fresh thyme.
  • Indian: Add some spicy curry paste in place of the chile powder. Garam masala spice blends well with curry.
  • Protein: Trying to get more protein into your diet? Add a can of beans. White beans work well here.
  • Dairy Free: Want to skip the dairy and still have a creamy tomato soup? Crush a slice of stale bread and mix it with a little olive oil. Add to the soup. Or use your favorite plant based milk product.

Storage and Reheating

  • Refrigerator: This soup will keep in the refrigerator in an air-tight container for up to 4 days.
  • Freezer: Some cream based soups are not that freezer friendly, however, this soup only has ½ cup of cream and will freeze well. Simply place the cooled soup in a freezer safe container. I like to use freezer zip-lock style bags, as they can lay flat and save freezer space. Simply stand the bag upright, use a spoon to fill the bag about ¾ full, then squeeze air out.
  • Reheat: To reheat, let the soup thaw in refrigerator overnight and reheat slowly stovetop until nice and steamy.

Methods For Every Kitchen

  • Don’t have an immersion blender? Use a potato masher to break down those tomatoes.
  • Use a food processor or blender to make a smooth soup. Be careful though, work in batches and let the soup cool down before.

Frequently Asked Questions

How Do You Thicken Up Tomato Soup?

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

Is Tomato Soup Healthy?

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

Can I Use Fresh Tomatoes?

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

How Do I Make Spicy Tomato Soup Less Acidic Without Adding Sugar?

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

Which Canned Tomatoes Are Best For Making Tomato Soup?

I’ve chosen fire roasted canned tomatoes for that additional layer of smoky flavor depth. And I’ve chosen chopped tomatoes so they’ll break down quicker. You can use whole tomatoes. If I use whole tomatoes, I take kitchen shears and cut them into chunks once I’ve added them to the soup. If using whole tomatoes, choose Cento brand. They come packed in a thick tomato sauce that is rich and delightful. Crushed tomatoes also work well here.

Two bowls of spicy tomato soup from canned tomatoes.

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

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

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

More Southwestern Soup Recipes

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

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

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

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

Two bowls of spicy tomato soup made with canned tomatoes.
Print Recipe
5 from 5 votes

Spicy Tomato Soup (Using Canned Tomatoes)

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

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

Cheesey Chili 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 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.

What Is A Chili Burrito?

It’s simply a burrito I created to use left over chile. It’s a flour tortilla filled with canned chile beans, lots of grated cheese, and cooked rice. It’s rolled up like a traditional burrito then topped with reheated Chili con Carne style soup.

What You Can Expect From This Recipe

  • Hearty: The big appetite, burrito lovers in your family will appreciate it’s robust lineup of ingredients.
  • Flavorful: it’s It’s a delicious combination of flavors. The filling is canned beans that are seasoned, fried and then rough mashed. Combined with cooked rice makes a great burrito filling.
  • It’s cheesy.
  • A great way to use left over chili.
  • Quick: Ready in about 30 minutes = great weeknight meal.

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 a chili 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. To learn more about the flavors of these different types, check out my post for What Is Chile Powder.

Step by Step Instructions, It’s Easy

Making refried beans from canned beans.
  1. 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.
  1. 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.
  2. 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.
  1. 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.

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 seasoning.
  • Beverage: Try these chili burritos with an ice cold Michelada. You’ll be glad you did.

FAQ’s

Can I Use Corn Tortillas To Make Burritos?

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

Are These Burritos Spicy?

That’s the beauty of cooking with Chile Powder. You can choose mild, medium or hot to suit your heat tolerance. As far as the chili soup, it depends on how spicy you make your chili.

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 chili burrito! Give it a try and enjoy!

Explore More Burrito Recipes

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 Mexican Chicken Casserole with Tortilla Chips.

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

Cheesy Chili 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:
  • 1 teaspoon bacon grease lard or Crisco
  • 15 ounce pinto beans canned, undrained
  • 15 ounce red kidney beans canned, undrained
  • 1 Tablespoon New Mexico Red Chile Powder mild or medium
  • 1 Cup Cooked White Rice
  • 2 cups Cheddar Cheese shredded, or Monterey Jack, Cheddar Jack. or Muenster cheese.
  • 2 cups Chili Soup 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. Season the beans with New Mexico Red Chile Powder. 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 ¼ cup of cooked rice.
  • Roll the tortillas and then top with hot chili. soup 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

Cheesy Chili 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 helps 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 is truly traditional Mexican and Southwest cooking.

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

Tips For Success

  • 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.

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.

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.

Explore More Southwestern Mexican Recipes

Love homemade Mexican flavors? Don’t miss this favorite for Campechana. A South of the border shrimp cocktail recipe fresh and feisty with flavor. And don’t miss my Mexican Southwest Category. You’ll find lots of spicy inspiration.

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.

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 30 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