Cooking On The Ranch

menu icon
search icon
×

Mexican Meatballs with Queso Blanco

By 111 Comments

Mexican meatballs served with creamy spicy Queso Blanco and guacamole. Perfect for your next party. Make a double batch because these won’t last long. And don’t forget the Margaritas.

Mexican meatballs on a sheet pan with a bowl of guacamole and queso blanco.

Meatballs are simply the best party food. Easy to eat and easy on the palate. They’re just plain fun.

And why not let one of your favorite dip recipes become a part of a bigger picture?

I decided to make some spicy seasoned Mexican Meatballs and serve them along side Queso Blanco Dip for dipping. Spicy flavored meatballs in cheesy bliss? Yes, please…and yum!

Meatballs are relatively easy to make. Once those ingredients are combined, rolling out the meatballs are quick and easy … and call me weird, and somewhat theraputic.

Juicy on the inside and just right crispy on the outside … this recipe for Mexican Meatballs will become one of your favorite meatball recipes.

Let’s take a look.

Table of contents

Ingredients You’ll Need

Ingredients to make Mexican Meatballs.
  • Lean Ground Beef: A ground beef mixture of 85-15% fat works well here. A little fat makes for a juicy meatball.
  • Roasted Chile Peppers: Use either fresh roasted Hatch chile peppers, or canned chopped chile peppers.
  • Oatmeal: Old Fashioned rolled oats.
  • Onion: Sweet or yellow onion, chopped
  • Half and Half
  • Egg
  • Mustard: To add another layer of flavor. Use Dijon or Regular Yellow Mustard.
  • Mexican Spices: Chili Powder, ground cumin, coriander, paprika, garlic powder

Recipe Substitutions

  • Ground Beef: You can use a fattier blend of ground beef. Fat adds flavor, but the meatballs will be a bit greasier.
  • Oatmeal: You can use Old Fashioned Oats or Quick Oats.
  • Onion: Using a red onion will bring a stronger and spicier flavor.
  • Half and Half: Milk will also work fine here.

Step by Step Instructions, It’s Easy

Mixing ingredients together to make Mexican meatballs.
  • Step 1: Line a baking sheet with parchment paper or spray with Pam. Combine the ground meat and all ingredients in a large bowl. Using clean hands, mix until well combined. Let the mixture sit for about 10 – 15 minutes. This will give the oatmeal a chance to soften and become a part of the binding.

Pro-Tip: Hands are always the best tool for mixing meatballs. Using a large spoon will crush everything together, creating a tighter mix, which can cause the meatballs to be dry and too dense in texture.

Uncooked mexican meatballs on a sheet pan with parchment paper.
  • Step 2: Using your hands form the mixture into small meatballs. To serve a crowd, I like to make them about 1 ½ inches in diameter which will make about 45 meatballs. Place them on a parchment lined sheet pan, or a sheet pan sprayed with cooking spray such as PAM.
Cooked Mexican Meatballs on a sheet pan.
  • Step 3: Bake meatballs in a 375 degree oven for 15 – 20 minutes. If you’d like to make sure meatballs are fully cooked, use an digital meat thermometer to test the center of a meatball. Temperature should be 160 degrees.

Questions You Might Have

Can Mexican Meatballs Be Made Ahead?

You can roll the meatballs and then store in the refrigerator (covered with plastic wrap) for up to two days. Let sit at room temperature for 15 minutes before baking.

Can I Cook These Meatballs Ahead of Time?

Cook meatballs up to a day in advance and store in the refrigerator in an air-tight container. To reheat, use the low setting in a crockpot. Heat for about an hour or until nice and warm. Use the warm setting to keep warm for serving.

Can You Freeze Meatballs?

Yes. Just place any leftover cooked meatballs on a sheet pan. Place the pan of meatballs in the freezer for about 2 hours. Then place the meatballs in a zip-lock freezer bag for storage. Freezing them separately in advance will keep the meatballs from sticking together. Let meatballs thaw in the refrigerator overnight before reheating.

Can I Substitute Ground Turkey for Ground Beef?

Yes. You can make these Mexican Meatballs with Ground Turkey without any adjustment to the recipe. Use a fattier blend of ground turkey. However, you’ll be losing that beefy flavor. You can also make pork meatballs using ground pork.

Can I Fry These Meatballs In A Skillet?

Yes. However, baking is a much easier process. Frying will give you a crispier outer texture. Spray a large fry pan with non-stick cooking spray. Fry the meatballs over medium high heat, turning them often until cooked through. Work in batches using this process.

Is This Mexican Meatballs Recipe Gluten Free?

Yes, by using rolled oats rather than bread crumbs, these meatballs are naturally gluten free.

Tips For Success

  • Practice you knife skills and chop the onion as small as you can. Large heavy chunks of onion will cause the meatballs to separate. Also large chunks of onion may not cook through during the baking process. If you’d like, grate the onion using the large holes on a box grater.
  • Don’t over-mix the meat mixture. Over mixing will cause the meatballs to come out tough.
  • If you want, very lightly moisten hands with cool water during the process of making these Mexican meatballs. This will keep your hands from getting too sticky.
  • You can make larger meatballs. Just adjust the cooking time a few minutes longer to compensate.
  • Eggs are important. Don’t skip adding an egg to the meatball mixture. Eggs are the key ingredient for binding the ingredients together.
  • Make the meatballs uniform in size. The meatballs will cook evenly. Some people suggest to use a kitchen scale or cookie scoop. I say no! Don’t go to the trouble. Just eyeball them to keep them even.

Serving

  • Serve the meatballs on a platter with a side of Queso Blanco, Guacamole or Salsa for dipping. Provide toothpicks or party picks for spearing.
  • Or serve the meatballs on a platter always speared and drizzled with hot Queso Blanco sauce.
  • Want to make this recipe a main course? Serve meatballs over rice drizzled with a chipotle adobo tomato sauce.
Mexican Meatballs with Queso Blanco

To find the recipe for Queso Blanco, head over to my post for Mexican Queso Blanco Dip.

More Meatball Recipes

Don’t miss my absolute favorite meatballs recipe for gingery Ground Pork Meatballs with basil and lime. Wonderful recipe.

And if you’re looking for unique Southwestern appetizer recipes, you won’t want to miss this one for Simple Air Fryer Nachos and this for Mexican Street Corn Dip.

And if you’re fond of Mexican Meatballs, don’t miss my recipe for Chorizo Mexican Albondigas Soup. For more Mexican recipes, visit my Mexican Category.

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 meatballs on a sheet pan with a bowl of guacamole and queso blanco.
Print Recipe
5 from 18 votes

Mexican Meatballs with Queso Blanco

Easy Mexican meatballs drizzled in creamy spicy smooth cheese sauce. Perfect for your next party.  Make a double batch because these won't last long.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Appetizer Recipes
Cuisine: American/Mexican
Diet: Gluten Free
Servings: 46 meatballs
Calories: 35kcal
Author: Lea Ann Brown

Ingredients

  • 1 ½ pounds lean ground beef 85-15 blend works well here.
  • ½ Cup half and half or milk
  • 1 Cup old fashioned oats or quick cooking oats, or panko bread crumbs
  • 1 egg lightly beaten
  • ½ sweet onion about 1 cup, fine chopped or grated.
  • 2 Tablespoons chili powder
  • 1 Tablespoon cumin
  • 1 teaspoon coriander
  • 1 Tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 Tablespoon mustard Dijon or regular yellow mustard
  • 1 ½ teaspoons Kosher salt

Instructions

  • Preheat oven to 375 degrees.
  • Line a baking sheet with parchment paper or spray with Pam. Combine all ingredients in a bowl. Using clean hands, mix until well combined. Let the mixture sit for about 10 – 15 minutes.
  • Form the meat into small meatballs, about 1 ½ inches in diameter.. I usually get about 45 meatballs. Arrange meatballs on a baking sheet and bake 15 or 20 minutes.
  • To serve, place meatballs on a serving platter with bowls of queso blanco and guacamole. Or drizzle the meatballs with the Queso Blanco and serve already speared and ready to eat.

Notes

Link to Queso Blanco Dip Recipe.
Can Mexican Meatballs Be Made Ahead? You can roll the meatballs and then store in the refrigerator (covered with plastic wrap) for up to two days. Let sit at room temperature for 15 minutes before baking. To cook in advance: Cook meatballs up to a day in advance and store in the refrigerator in an air-tight container. To reheat, use the low setting in a crockpot. Heat for about an hour or until nice and warm. Use the warm setting to keep warm for serving. 
Tips For Success: 
  • Practice you knife skills and chop the onion as small as you can. Large heavy chunks of onion will cause the meatballs to separate. Also large chunks of onion won’t cook through during the baking process. If you’d like, grate the onion using the large holes on a box grater.
  • Don’t over mix the meat mixture. Over mixing will cause the meatballs to come out tough.
  • If you want, very lightly moisten hands with cool water during the process of making the meatballs. This will keep your hands from getting too sticky.
  • You can make larger meatballs. Just adjust the cooking time a few minutes longer to compensate.
  • Eggs are important. Don’t skip adding an egg to the meatball mixture. Eggs are the key ingredient for binding the ingredients together.

Nutrition

Serving: 1meatball | Calories: 35kcal | Carbohydrates: 2g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 99mg | Potassium: 81mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 195IU | Vitamin C: 0.2mg | Calcium: 9mg | Iron: 1mg

Mexican Meatballs … It’s What For An Appetizer

Southwest Garbanzo Bean Soup With Chicken

By 5 Comments

This hearty garbanzo bean soup is Fall and Winter comfort food at its best. With chicken, white beans, and your favorite Southwestern spices, you’ll find this recipe very rewarding … in a feisty sort of way.

Southwestern-Chickpea-Soup

Chunks of chicken, white beans and chickpeas come together for a hearty flavorful garbanzo bean soup recipe.

Fall is perfect soup weather, and a perfect to spend time in the kitchen on a new soup recipe. This garbanzo bean soup was a great way to use the new harvest Colorado garbanzo beans I picked up at our Farmer’s market.

On our annual trip to roadside markets east of Denver, I grabbed a bag of about every Colorado grown dried bean they offered.

I purchased quite a lot of dried chickpeas to make homemade hummus. And I also love incorporating them into soups.

Their beautiful bit of crunch proved to be a great addition to this garbanzo bean soup with navy beans and chicken.

And using the crock pot to cook dried beans makes this an easy meal.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make chickpea soup.
  • Cilantro
  • Dried Garbanzo Beans and Dried Navy Beans
  • Chicken Broth
  • Chicken Thighs
  • Onion: Sweet onion or yellow.
  • Green Bell Pepper
  • Jalapeno Pepper
  • Canola Oil
  • Spices: Mexican Oregano, Chili Powder, Dried Onion, Garlic.
  • Bay Leaf
  • Fresh Lime

Ingredients Subs

  • Dried legumes: Use Great Northern beans, canellini beans, pinto beans or Mayocoba beans in place of Navy beans.
  • Broth: Vegetable broth may be substituted for chicken broth.
  • Bell Pepper: Use any color of bell peppers, red, yellow or orange.
  • Jalapeno Pepper: A poblano pepper is always a good substitute for a jalapeno pepper. And it’s less spicy hot.
  • Oregano: Mexican oregano is preferred for this recipe. It’s peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don’t have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.
  • Chicken: You can substitute chicken breast for chicken thighs.

How To Make Garbanzo Bean Soup

Cooking dried chickpeas and navy beans in a crockpot.
Cooking chicken thighs with peppers to make chickpea soup.
  • Step 1: Cook the dried chickpeas and beans. The crockpot is my tool of choice to cook dried beans to use in any type of soup. It’s easy. Just rinse the beans and pick through them and remove any misfits. Place them in your crockpot and cover them with enough water to cover by an inch. Throw in a bay leaf and add one heaping tablespoon of lard. Cook on low for 5 – 7 hours. When the beans are soft, drain them and remove the bay leaves.
  • Step 2: You’re ready to cook the Soup: Heat 2 tablespoons of olive oil in 6-quart soup pot or Dutch oven over medium-high heat until hot. Pat the chicken dry, and season with salt and pepper. Cook chicken until browned, 2 to 3 minutes per side. Once the chicken is almost cooked, add the onion, bell pepper and jalapeno pepper. Cook, stirring occasionally for 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute.

Pro-Tip Cooking Dried Beans: Cooking time will vary with the freshness of the beans. Look for fresh harvest 1st year beans at Farmer’s markets. Or purchase beans from the bulk section. The fresher the bean, the less cook time. Beans purchased in bags at the grocery store are more than likely older and will take longer to cook.

Adding broth and spices to make chickpea soup.
Adding chickpeas and beans to soup.
  • Step 3: Add the chili powder, Mexican oregano and dried onion flakes. Add the chicken broth and bring to a simmer.
  • Step 4: Turn the heat down to medium low. Add beans and chickpeas.  Cover and simmer, stirring occasionally, until the chicken is tender, about 30 minutes. If the soup gets too thick, thin it with a little water. Add lime juice and serve.

Questions You Might Have

Are Garbanzo Beans Healthy?

Chickpeas, also known as garbanzo beans, are a rich source of vitamins, minerals and fiber. Chickpeas may offer a variety of health benefits such as aiding weight management and improving digestion. It’s high in protein, offering an excellent replacement for meat in vegetarian diets. Source: Healthline.

Can I Use Canned Garbanzo Beans For This Recipe?

Yes. Here’s a handy ratio to keep in mind when substituting canned beans for dried beans in any recipe. One 15-ounce can of beans equals the same yield as ½ cup dried beans. One cup dried beans will yield three cups cooked beans. With that said, substitute one 15-ounce cans of chickpeas for the dried. Drained and rinsed. Skip the slow cooker instructions and add the canned beans and chickpeas at the same time you add the broth.

Can You Freeze Garbanzo Bean Soup?

Yes, everything about this soup is freezable. Freeze in an airtight container for up to three months. Just thaw in the refrigerator overnight and reheat stovetop.

Do You Have To Soak Beans Overnight?

It’s my opinion that the only reason to soak beans overnight is so that they’ll cook a little faster. It simply all depends on if you plan ahead. Soaking beans overnight is optional.

Chickpeas vs Garbanzo Beans, What’s The Difference?

There is no difference between chickpeas and garbanzo beans. We’ve simply ended up with two names for the same legume because Garbanzo is the Spanish term and Chickpeas is the common English term. So yes, this can be called Garbanzo Bean Soup.

Garbanzo Bean Soup with White Beans and Chicken

Navy Bean and Chick Pea Soup.

Toppings For Garbanzo Bean Soup

The toppings are an important addition to this soup by adding color and pizzaz. Here are some ideas:

  • Sliced green onions.
  • Sour cream.
  • Bacon bits.
  • Diced Tomatoes. Chopped multi-colored cherry tomatoes are a good choice here. Roasted tomatoes, such as slow roasted cherry tomatoes are a special treat for this recipe.
  • Chopped cilanto.

I hope you give this soup recipe a try. Chicken and Garbanzo beans are a great comnination of flavors and textures. It’s as hearty as it is healthy and a cozy way to feed the family.

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.

Garbanzo Beans and Chicken soup with white beans.
Print Recipe
5 from 1 vote

Garbanzo Bean Soup with White Beans and Chicken

This hearty chickpea soup is Fall and Winter comfort food at its best. With chicken, white beans, and your favorite Southwestern spices, you'll find this recipe very rewarding … in a feisty sort of way.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Soup, Stews and Chilis
Cuisine: Southwestern
Servings: 8
Calories: 493kcal
Author: Lea Ann Brown

Ingredients

  • ½ cup dried chickpeas or one 15-ounce can chickpeas, drained and rinsed.
  • ½ cups dried navy beans or one 15-ounce can navy beans, drained and rinsed.
  • 1 heaping Tablespoon lard
  • 2 bay leaves
  • 4 Tablespoons vegetable oil or olive oil
  • 2 pounds boneless skinless chicken thighs or breasts or both, cut into bite-sized pieces
  • salt and freshly ground black pepper to taste
  • 1 medium sweet onion chopped
  • 2 Tablespoons dried onion flakes
  • 2 cloves garlic chopped
  • 1 medium green bell pepper chopped
  • 1 medium jalapeno seeds and veins removed, chopped
  • 2 Tablespoons chili powder
  • 1 Tablespoon Mexican Oregano dried
  • 3 ½ cups chicken broth
  • 1 Tablespoon fresh lime juice
  • Garnishes: sour cream, cooked chopped bacon, diced cherry tomatoes, sliced green onion

Instructions

  • Rinse and pick through beans and chickpeas and remove any misfits. Place beans and chickpeas in a crockpot. Cover with enough water to cover by 1 inch. Soak beans overnight. 
  • The next morning, add a tablespoon of lard (or vegetable oil) and the bay leaves. Cook on low until beans are tender. Depending on how fresh the beans are, this could take anywhere from 5 – 7 hours.
  • Remove bay leaves.
  • Heat 2 tablespoons of oil in 6-quart soup pot or Dutch oven over medium-high heat until hot. Pat the chicken dry, and season with salt and pepper. Cook chicken until browned, 2 to 3 minutes per side.
  • Once the chicken is almost cooked, add the onion, bell pepper and jalapeno pepper. Cook, stirring occasionally for 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
  • Add the chili powder, Mexican oregano and dried onion flakes.
  • Add the chicken broth and bring to a simmer.
  • Turn the heat down to medium low. Add beans and chickpeas.  Cover and simmer, stirring occasionally, until the chicken is tender, about 30 minutes. If the chili gets too thick, thin it with a little water.
  • Stir in the lime juice, and season with salt and pepper to taste.
  • Serve with the garnishes.

Notes

You can use canned chickpeas and beans for this recipe, add them at the same time you add the broth. 
Storage: Store any leftover soup in the refrigerator in an air tight container for up to four days. Everything about this soup is freezable. Freeze in an airtight container for up to three months. Just thaw in the refrigerator overnight and reheat stovetop.
Tips For Success: 
  • Don’t fret, if you haven’t soaked the beans, go ahead and cook them, knowing it will take a little longer for them to soften.
  • Cooking Dried Beans: Cooking time will vary with the freshness of the beans. Look for fresh harvest 1st year beans at Farmer’s markets. Or purchase beans from the bulk section. The fresher the bean, the less cook time. Beans purchased in bags at the grocery store are more than likely older and will take longer to cook.
  • Many believe that adding salt or acids like tomato or vinegar too early in the cooking process will prevent the beans from getting soft. This can be especially important if using older beans. Source: Rancho Gordo.
  • Store dried beans in a cool dark place in a glass jar or air-tight container with a lid. They will be good for about two years. After that, they are still edible, but the quality will have deteriorated.
  • If you’l like to thicken the soup, take a large fork and mash some of the cooked beans against the side of the pan. This mash will thicken the soup.
  • You can expect one cup of dried beans to yield about 3 cups of cooked beans.
  • Garbanzo soup is even better the next day. 

Nutrition

Calories: 493kcal | Carbohydrates: 54g | Protein: 41g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 556mg | Potassium: 1435mg | Fiber: 18g | Sugar: 9g | Vitamin A: 737IU | Vitamin C: 28mg | Calcium: 139mg | Iron: 6mg

Garbanzo Bean Soup With Chicken … It’s What’s for Dinner

Sausage Stuffed Italian Frying Peppers

By 36 Comments

Sweet Italian Frying Peppers are stuffed with Italian sausage, spinach, breadcrumbs and Parmesan. An absolutely addicting recipe for using Italian peppers.

This recipe will also work well for more commonly available sweet red, yellow or orange bell peppers.

Italian Frying Peppers stuffed with Italian sausage served with fettuccine and sliced tomatoes.

What Are Italian Frying Peppers?

Italian sweet frying peppers are a type of pepper that are also referred to as cubanelles, marconi peppers or sweet long Italian peppers. They’re called “sweet” because unlike many unripe peppers that are bitter in flavor, the Italian frying pepper is sweet at every stage. They are a medium fleshed pepper, making them ideal for frying.

Whenever Italian sweet peppers are available at our Farmer’s market I don’t hesitate to grab a few to make this Italian stuffed peppers recipe.

I love these peppers. Offering a sweet yet intense “pepper” flavor, something about them screams “It’s Amore”.

Stuffed with a savory combination of Italian sausage, fresh spinach and parmesan cheese come together for this delightful version. One bite of these delicious Italian Stuffed Peppers and you’ll feel like you’re in Italy.

Ingredients You’ll Need

Ingredients to make stuffed Italian Frying Peppers.
  • Italian Frying Peppers: Can also be labeled as Cubanelle peppers.
  • Italian Sausage: Hot or sweet, your preference.
  • Fresh Spinach
  • Tomato Sauce
  • Chicken Broth
  • Egg and Bread Crumbs: For binding
  • Milk
  • Tomato Paste
  • Red Onion
  • Fresh Mozzarella Cheese: I like to buy the packages of little balls of mozzarella.

Step by Step Instructions

Cooking spinach to make Stuffed Italian Peppers
Binding for stuffed Italian frying peppers.
  1. Step 1: Heat a large skillet over medium high heat. Add the spinach and drizzle with 1 teaspoon extra virgin olive oil. Cook the spinach over medium high heat just until wilted, about 1 minute.
  2. Step 2: In a large bowl combine the chopped bread with the milk, egg and cheese and stir until well combined.
Italian sausage stuffing mixture for Italian Frying Peppers.
Italian Sausage stuffed Italian frying peppers.
  1. Step 3: Add the onion, sausage, spinach and tomato paste. Using hands, gently knead the mixture until well combined. Let this stand in the refrigerator 30 minutes.
  2. Step 4: Using a fork, gently pack the sausage mixture into the pepper halves. Press chunks of fresh mozzarella here and there into the sausage mixture.
Frying stuffed Italian peppers stuffing side down.
Frying Italian Peppers stuffed with Italian Sausage and Spinach.
  1. Step 5: In the skillet, heat ¼ cup olive oil until shimmering. Add the stuffed peppers, filling side down, and cook over medium high heat until well-browned, about 4 minutes.
  2. Step 6: Using a spatula, turn the peppers over and cook until the skins are browned and blistered, about 4 minutes longer.
Cooking stuffed Italian Frying Peppers in Tomato Sauce.
  1. Step 7: Add the tomato sauce and chicken broth, cover and simmer until the sausage filling is cooked through and the peppers are tender, 5 to 6 minutes. 
  2. Step 8: Serve frying peppers immediately over pasta or polenta.

FAQ’s

What Are Good Substitutes for Italian Frying Peppers?

Can’t find Italian peppers? You can most certainly substitute a regular bell peppers, a sweet variety such as Yellow Bell, Red Bell, or Orange Bell and turn them into Italian Stuffed Peppers. Just slice them lengthwise and continue with the recipe. I would avoid a green bell pepper. The strong flavor will distract and the skin is too tough for frying.

What are Sweet Italian Peppers Used For?

Aside from stuffing, the Italian pepper is most well known for the classic Italian sausage and Pepper sandwich. They can also be used simply sliced and added to salads.

Can Italian Stuffed Peppers Be Made Ahead?

The sausage filling for the peppers can be made up to two days in advance. The frying peppers are best fried, served and eaten once cooked. The peppers can become a bit soggy if stored for a length of time.

Can This Be Made Vegan or Vegetarian?

Yes. There are so many plant based sausage substitutes available these days. Just substitute for the Italian Sausage. Swap white wine or vegetable stock for the chicken stock. And omit the mozzarella cheese.

Can I Add Basil and Garlic?

You might be wondering why there’s no traditional basil or garlic in this traditional Italian recipe. Both are strong flavors … try it without first for some pure delicious flavor that showcases the sweet Italian peppers.

Variations

  • Use ground beef or ground chicken in place of the Italian sausage.
  • Try Italian Chicken Sausage in place of pork sausage.

Storage

Store any leftover stuffed peppers in an airtight container in the refrigerator for up to three days. Preheat any leftovers in the microwave in 15 second increments, until heated through.

Recipe for Sausage Stuffed Italian Frying Peppers

Stuffed Italian Peppers served over fettuccine.

These Italian Stuffed Frying peppers make a mighty fine family dinner. I hope you give the recipe a try. Enjoy!

Pro tip: Once the Italian Stuffed Peppers are plated, sprinkle on some red pepper flakes and more grated Parmesan cheese.

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

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

Stuffed frying peppers with Italian sausage.
Print Recipe
5 from 1 vote

Italian Sausage Stuffed Sweet Italian Frying Peppers

Italian Sweet Frying Peppers are stuffed with Italian sausage and spinach, breadcrumbs and Parmesan. An absolutely addicting stuffed pepper recipe. 
Prep Time20 minutes
Cook Time15 minutes
resting time30 minutes
Total Time35 minutes
Course: Main Course Pork
Cuisine: Italian
Servings: 4
Calories: 671kcal
Author: Lea Ann Brown

Ingredients

  • 5 ounces baby spinach
  • 1 teaspoon olive oil
  • 2 slices sandwich bread finely chopped
  • ¼ cup milk
  • 1 large egg
  • 2 tablespoons Parmigiano-Reggiano cheese grated
  • 2 tablespoons red onion small chop
  • 1 tablespoon tomato paste
  • 1 pound Italian sausage hot or sweet, ground
  • Salt and freshly ground black pepper
  • 4 large Italian frying peppers halved lengthwise and cored, stems left intact. or 8 small peppers.
  • ¼ cup extra-virgin olive oil
  • 1 cup canned tomato sauce
  • 1 cup chicken broth
  • A few chunks of fresh mozzarella cheese to poke here and there into the stuffed peppers

Instructions

  • Heat a large skillet over medium high heat. Add the spinach and drizzle with 1 teaspoon olive oil. Cook the spinach over medium high heat just until wilted, about 1 minute. Remove the spinach and coarsely chop.
  • Cut the peppers in half lengthwise and clean out any large pieces of veins and shake out seeds.
  • In a large bowl combine the chopped bread with the milk, egg and cheese and stir until well combined. Add the onion, sausage, spinach and tomato paste. Using hands, gently knead the mixture until well combined. Let this stand in the refrigerator 30 minutes.
  • Using a fork, gently pack the sausage mixture into the pepper halves. Press chunks of fresh mozzarella here and there into the sausage mixture.
  • In the skillet, heat ¼ cup olive oil until shimmering. Add the stuffed peppers, filling side down, and cook over medium high heat until well-browned, about 4 minutes.
  • Using a wide spatula, turn the peppers over and cook until the skins are browned and blistered, about 4 minutes longer. If you loose any filling while turning, just use a fork to replace it.
  • Add the tomato sauce and chicken broth, cover and simmer until the sausage filling is cooked through and the peppers are tender, 5 to 6 minutes. Transfer to plates and serve over pasta or polenta.

Notes

Note: Italian sausage is fully cooked at 160 degrees. If you’d like, once the peppers are cooked, use an instant read digital meat thermometer to make sure sausage is cooked through.
Pro tip: Once the Italian Stuffed Peppers are plated, sprinkle on some red pepper flakes and more grated Parmesan cheese.
Can’t find Italian peppers? You can most certainly substitute a regular bell peppers, a sweet variety such as Yellow Bell, Red Bell, or Orange Bell. Just slice them lengthwise and continue with the recipe. I would avoid a green bell pepper. The strong flavor will distract and the skin is too tough for frying.
Storage: Store any leftover stuffed peppers in an airtight container in the refrigerator for up to three days. Preheat any leftovers in the microwave in 15 second increments, until heated through.

Nutrition

Calories: 671kcal | Carbohydrates: 20g | Protein: 24g | Fat: 56g | Saturated Fat: 16g | Cholesterol: 136mg | Sodium: 1299mg | Potassium: 881mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1042IU | Vitamin C: 126mg | Calcium: 130mg | Iron: 4mg

Italian Frying Peppers … It’s What’s For Dinner

Bobby Flay Texas Burger With Coleslaw

By 27 Comments

This Bobby Flay burger is not your run of the mill bbq burger with coleslaw. A juicy grilled burger glazed with bbq sauce and topped with Bobby Flay’s coleslaw recipe. A Texas inspired slaw burger that will win your burger-loving heart.

Bobby Flay Texas Burger topped with cole slaw and BBQ sauce served with grilled corn

As the official Team Captain for picking meals around here, I must say I lean towards burger recipes more than I should. Hands down one of our favorite foods. Nothing … nothing beats a good burger.

And Chef Bobby Flay knows his burgers. A well known burger aficionado, he’s even opened restaurants dedicated to this All American food passion, Bobby’s Burgers.

There are so many fun things about this recipe. A Texas-style burger topped with coleslaw. There’s BBQ sauce involved in a very unique way. It’s not just your ordinary BBQ burger.

Let’s take a look at Bobby’s slaw burger:

Ingredients To Make Bobby Flay’s Cole Slaw

I’m pretty darn picky about coleslaw. It’s gotta have just the right sweet, sour tangy combo for my liking. and actually have my own coleslaw recipe. But with a celebrity chef involved wanted to stay true to his recipe to make sure I’m experiencing the as the chef intended. 

Bobby Flay’s coleslaw recipe is a creamy, no-fuss version. It’s absolutely perfectly flavored to pair with a bbq burger.

Ingredients to make Bobby Flay's Coleslaw Recipe
  • Green Cabbage: shredded.
  • Mayonnaise, Real mayonnaise please.
  • Apple Cider Vinegar
  • Carrot: shredded.
  • Celery Seed: This recipe calls for two teaspoons of celery seed. Substitute 1 teaspoon of celery salt.
  • Sugar
  • Onion: shredded.

Ingredients For The Slaw Burgers

Ingredients to make Bobby Flay Burger with Cole Slaw.
  • Ground Chuck, or Ground Beef
  • Burger Buns
  • BBQ Sauce: For the BBQ sauce, Choose something bold and smoky for this recipe. The flavor will come through loud and clear and will pair well with the coleslaw.
  • Hamburger Dills: No need to get fancy here, just use plain hamburger dill pickle slices.

Step By Step Instructions

How To Make Bobby Flay’s Cole Slaw

Sauce ingredients in a bowl to make cole slaw.
Whisked cole slaw sauce.
  • Step 1: In a large bowl, add sugar, vinegar, mayonnaise, celery seed.
  • Step 2: Using a whisk, blend ingredients until smooth and well combined.
Adding vegetables to cole slaw sauce.
Bobby Flay Cole Slaw in an orange bowl.
  • Step 3: Using the large holes of a box grater, shred the onion and the carrot. Use the large side slots to shred the cabbage. Add the prepared vegetables to the cole slaw sauce.
  • Step 4: Using a large spoon, turn and stir until cabbage mixture is well coated. Cover and refrigerate until ready to use.

How To Make The Burgers

Steakhouse burger patties on a white plate.
Grilling hamburger patties on a grill.
  • Step 1: Light a grill. Form the beef into 4 patties; rub with oil and season with kosher salt and freshly ground black pepper. 
  • Step 2: Sear over high heat, turning once, for 5 minutes for medium-rare. Brush with ½ cup of the barbecue sauce and grill until glazed, about 1 minute per side.

Toast The Buns

This is just one of my favorite parts of this burger with coleslaw. Not only do you toast the buns, but you brush them with bbq sauce rather than butter while doing so. This trick adds another layer of goodness.

Brushing hamburger buns with bbq sauce.
Hamburger buns that have been toasted and brushed with bbq sauce.
  • Step 3: Toast the burger buns. Using a basting brush, lightly coat the inside of the burger buns with barbecue sauce. Toast them, bbq slathered side down until grill marks are starting to show.

FAQ’s

What’s The Easiest Way To Shred Cabbage For Cole Slaw?

My preferred method is to use my old fashioned box grater. Using the large slots on the side of the box grater. Works like a charm. You can also use the slicing wheel of a food processor. And a chef’s knife works well to thin slice cabbage into shreds.

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.

How Many Burgers Can 1 Pound Make?

The answer is 3 – 4 hamburger patties. Quarter pound burger patties are the most common sized burger. You’ll make four patties from one pound of ground beef. Or we prefer ⅓ pound burgers, to make 3 patties. It’s all personal preference about beef to bun ratio. If you want to get each burger patty all perfectly sized, use a kitchen scale to weigh out the meat.

Can I Use A Coleslaw Mix?

Yes, If you regularly purchase a coleslaw mix that is reliably good quality, then yes. It most certainly will save you time.

Storage

Store any left over coleslaw in an air tight container in the refrigerator for up to two days. The coleslaw may become a bit watery because the mayonnaise will separate due to the moisture in the cabbage. Just stir well before serving to re-blend the mixture. Coleslaw does not freeze well. The water content of raw cabbage isn’t suitable for harsh freezer temps. Raw cabbage is best in the freezer after blanching. Blanching cabbage to make a classic crunchy coleslaw is simply not recommended.

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.

Recipe for Bobby Flay Burger with Coleslaw

Texas burger recipe, a Bobby Flay recipe topped with homemade coleslaw, pickles and bbq sauce. Sided with grilled corn.

I followed Chef Flay’s instructions to the “T” and I must say this is one mighty fine slaw burger and will be my first pick when I’m wanting a fancified burger option. A great combination of sweet, salty and with a touch of tang from the pickles.

I hope you give Bobby Flay’s Texas Slaw Burgers a try. I loved his tip of glazing the burger with the BBQ Sauce while cooking.

And don’t miss my lineup of Best Burgers for Father’s Day. 30+ mouthwatering burger recipes. And my latest burger recipe for Black and Blue Burgers. Blackening seasoning and blue cheese make a great combination of flavors.

Curious about cooking with bison? Don’t miss my Buffalo Burgers Recipe.

More Burger Recipes

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.

Bobby Flay Texas Burger topped with cole slaw and BBQ sauce served with grilled corn
Print Recipe
5 from 3 votes

Bobby Flay Texas Burger With Coleslaw

Bobby Flay Texas Burger.  Juicy, delicious, topped with slaw and BBQ Sauce. Perfect crowd pleasing burger for your next back yard cookout.
Prep Time45 minutes
Cook Time10 minutes
Total Time55 minutes
Course: Main Course Beef
Cuisine: American
Servings: 4
Calories: 1150kcal
Author: Lea Ann Brown

Ingredients

  • For The Slaw
  • ¾ cup mayonnaise
  • 1 small onion finely shredded, abouit ⅓ cup
  • 3 Tablespoons cider vinegar
  • 2 ½ Tablespoons sugar
  • 2 teaspoons celery seeds or 1 teaspoon celery salt
  • 8 cups shredded green cabbage Approximately 1 medium head of cabbage, trimmed.
  • ½ Cup carrot Skin removed and shredded. About 1 large carrot.
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Freshly ground pepper
  • For the Burgers
  • 1 pound ground beef chuck
  • Vegetable oil for rubbing
  • Salt and freshly ground pepper
  • ¾ cup barbecue sauce divided
  • 4 hamburger buns split
  • Hamburger dills

Instructions

  • Make the Coleslaw: In a large bowl, whisk the mayonnaise with the grated onion, vinegar, sugar and celery seeds. Add the shredded cabbage and carrot, season with salt and pepper and toss well. Let stand until slightly softened, about 25 minutes.
  • Make the Slaw Burgers: Heat a grill to 450 degrees. Turn down the heat to 350 once those grates are nice and hot.
  • Form the beef into 4 patties; rub with oil and season with salt and pepper. Sear over high heat, turning once, for 5 minutes for medium-rare. Brush with ½ cup of the barbecue sauce and grill until glazed, about 1 minute per side.
  • Grill the buns and brush them with some of the remaining barbecue sauce. Top with the burgers, pickles and coleslaw, and more bbq sauce if you want.

Notes

What’s The Easiest Way To Shred Cabbage For Cole Slaw? My preferred method is to use my old fashioned box grater. Using the large slots on the side of the box grater. Works like a charm. You can also use the slicing wheel of a food processor. And a chef’s knife works well to thin slice cabbage into shreds.
Use the large holes of a box grater to shred the carrot and onion.

Nutrition

Calories: 1150kcal | Carbohydrates: 61g | Protein: 46g | Fat: 79g | Saturated Fat: 23g | Cholesterol: 179mg | Sodium: 1223mg | Potassium: 1112mg | Fiber: 6g | Sugar: 33g | Vitamin A: 2830IU | Vitamin C: 54mg | Calcium: 218mg | Iron: 7.5mg

Bobby Flay Texas Burger with Coleslaw … It’s What’s For Dinner

Slow Cooker Cowboy Beans (Frijoles Rancheros)

By 26 Comments

This is a recipe for Frijoles Rancheros made oh-so easy in the slow cooker. Pinto beans with bacon and garlic, kicked up with some heat from jalapeno peppers. Slow Cooker Cowboy beans are a creamy, healthy side dish for any Western entree.

Cowboy Baked Beans recipe served in a white oval dish.

Using a slow cooker is an easy way to make any type of dried beans recipe. And this easy recipe for Cowboy Beans will have friends and family asking for the recipe.

I’ve seen many recipes that add ground beef, barbecue sauce and brown sugar. This is a simple Mexican-style Cowboy Baked Beans recipe that keeps seasonings minimal to showcase those pinto beans.

This is a Rick Bayless recipe, from his cookbook Mexican Everyday.

Have you ever taken a bite of a straight forward simple ingredient dish and asked yourself, “why is this so darn good?” As with about any Bayless recipe I’ve tried, this is one of those dishes.

Ingredients You’ll Need

Ingredients to make cowboy beans.
  • Dried Pinto Beans
  • Canned Tomatoes: I like to use Red Gold Petite Diced canned tomatoes. They’re smaller, break down easier for soups, avoiding any large over-powering pieces of tomato.
  • Onion: Sweet or yellow onion.
  • Bacon Thick cut good quality preferred. It will be meatier.
  • Jalapeno Pepper
  • Lard
  • Garlic
  • Dried Chile Peppers: I use Arbol chile peppers.

Ingredients Subs and Swaps

  • Pinto Beans: Swap out navy beans, cannellini beans, black beans, or
  • Bacon: Swap out bacon for chorizo sausage.
  • Tomatoes: If you’d like to use fresh tomatoes, use 3 – 4 chopped tomatoes. Add any liquid from the tomatoes.
  • Jalapeno Pepper: If jalapeno peppers are simply too spicy for you, substitute a poblano pepper. Seeded and chopped.
  • Lard: Crisco will work well here.
  • Dried Peppers: Use any dried chile pepper here. Guajillo peppers are a good choice here.

Step by Step Instructions – It’s Easy

Cooking bacon and vegetables for Cowboy Beans.
Cooking Cowboy Beans in the Crockpot.
  • Step 1: Cook the chopped bacon several minutes, stirring regularly, until bacon starts to brown and renders its fat. Add the onion and cook until golden, about 6-8 minutes. Add garlic and jalapeños and cook until the garlic is fragrant. About 1 minute.
  • Step 2: Transfer the mixture from the skillet to the slow cooker. Add the beans, a scoop of lard, and 7 cups of water. Cover and turn the slow cooker to high. Cook for 3 – 4 hours. Add the tomatoes and cook for 30 minutes or until tomatoes are hot.

Pro Tip: Remove about 2 cups of the beans and process in a blender or food processor. Return the beans to the crockpot for a creamier and thicker end result.

Frijoles Rancheros FAQ’s

Can I Make This Recipe In The Oven?

Yes. Use a 6 – 7 quart Dutch oven. Just follow the instructions below on the recipe card and bake them at 350 degrees for about 3 hours or until beans are tender.

Can I Make Cowboy Beans with Canned Beans?

You could, but I don’t advise it. Canned beans are already cooked and simply won’t absorb the flavors like dried beans. Dried beans make all the difference in this recipe. Dried beans turn out more deeply flavored and more complex experience.

What Are The Best Dried Beans?

Whenever possible purchase dried beans from the bulk section rather than bags of beans on the shelf. There’s just no way to tell how old they are and you risk purchasing beans that just won’t soften up as well when they cook.

Do You Need To Soak Beans Overnight?

I usually do, but it’s not completely necessary. Rick Bayless tells us that in Mexico, beans are not soaked overnight as doing so bleeds the color from the bean. 

The beans I used are from a new crop of Colorado grown beans. They were tender in the first four hours of cooking on high. The freshness of the bean will dictate the cooking time. 

The fresher the bean, the less time to reach a tender state. I’ve read that some of the dried beans we purchase off the shelf at our super market can be 2-3 years old. That’s not a bad thing, it’s just a “thing” and they can take longer to cook.

Keep A Lid On It: When cooking foods in your slow cooker, resist the urge to lift that lid. Unless of course it’s absolutely necessary. Crockpots cook at such low temps that lost heat is not quickly recovered. An uncovered slow cooker can lose up to 20 degrees of heat in as little as two minutes. If you need to lift the lid to add ingredients, replace that lid as quickly as possible. This is especially important when using the low heat setting.

How to Serve

A bowl of Slow Cooker Cowboy Beans are good simply served with a warmed flour tortillas or Cornbread. Here are some more ideas:

Storage and Reheating

  • Leftover beans should be stored in an airtight container in the refrigerator. They’ll last about 5 days. Reheat them in the microwave for smaller portions. And reheat stove top for larger portions.
  • Freezing: Frijoles Rancheros freeze well. Just store them in an airtight container. Let the side dish cool completely before freezing. I like to use a zip lock freezer bag so I can push the air out. And they can lay flat so they don’t take up much space. Thaw in the refrigerator overnight and then reheat.

Recipe for Slow Cooker Cowboy Beans

I hope you give this this Cowboy style baked beans recipe a try. It’s a great side dish recipe for potlucks, parties and barbecues. Forget the canned beans, making this recipe with dried pinto beans is more cost effective, more flavorful and healthier.

Looking for more ways to cook with beans? You won’t want to miss:

And if you’re looking for more side dish recipe ideas, don’t miss my side dish category. You’ll find lots of ideas, including the most popular on my site for Smoked Mozzarella Penne Pasta Salad.

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.

Cowboy Baked Beans recipe served in a white oval dish.
Print Recipe
4.50 from 4 votes

Slow Cooker Cowboy Beans (Frijoles Rancheros)

Easy and flavorful. Beans made delicious thanks to your Slow Cooker
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Side Dish
Cuisine: Southwestern Mexican
Servings: 6
Calories: 364kcal
Author: Lea Ann Brown

Ingredients

  • 4 ounces bacon 4 slices, thick cut, cut crosswise into ½ inch pieces
  • 1 medium onion cut into ½-inch pieces. Yellow or sweet onion.
  • 2 cloves garlic peeled and finely chopped
  • 2 jalapeño peppers seeded and veins removed if you wish to reduce heat, and cut into slices.
  • 1 pound dried pinto beans about 2 ½ cups, rinsed in a collander
  • 2 dried chile peppers
  • 1 Tablespoon lard heaping (optional)
  • 15 ounce diced tomatoes canned, preferably fire-roasted, undrained
  • Salt
  • 1 cup cilantro roughly chopped

Instructions

  • In a skillet cook the bacon pieces several minutes, stirring often, until bacon starts to brown and renders its fat. Add the onion and cook until golden, about 6-8 minutes. Add the jalapeños and cook for 1 minute, then add garlic until garlic becomes fragrant. About 1 minute.
  • Transfer the mixture from the skillet to the slow cooker and add the beans. Cover with 7 cups of water. Add the lard. Drop in the dried chile peppers. Cook on high 3 – 4 hours. Cooking time will depend on the freshness of the beans.
  • Add the tomatoes and continue to cook for 30 minutes or until tomatoes are hot.
  • Remove 2 cups of the beans and process in a blender or food processor until smooth. Add the smooth beans back to pot and stir in the cilantro. Taste and season with salt. Remove the dried chile peppers. Ladle into bowls and serve.

Notes

Before placing beans in the crockpot, sort through them and remove any that look dark and dried up. 
Pro Tip: Remove about 2 cups of the beans and process in a blender or food processor. Return the beans to the crockpot for a creamier and thicker end result.
Buying Beans: Whenever possible purchase dried beans from the bulk section rather than bags of beans on the shelf. There’s just no way to tell how old they are and you risk purchasing beans that just won’t soften up as well when they cook. 

Nutrition

Calories: 364kcal | Carbohydrates: 52g | Protein: 19g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 143mg | Potassium: 1275mg | Fiber: 13g | Sugar: 4g | Vitamin A: 435IU | Vitamin C: 20.1mg | Calcium: 121mg | Iron: 4.7mg

Slow Cooker Cowboy Beans  …They’re What’s for a Side Dish.