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Cherry BBQ Sauce Recipe For Chicken

By 31 Comments

This is an easy Cherry BBQ Sauce recipe using cherry preserves. The preserves combined with Port wine, citrus, cinnamon and cloves brings a tart, sweet, sticky and savory glaze to grilled chicken.

Homemade cherry bbq sauce in a glass bottled.

A wonderful twist on traditional BBQ sauce. Cherry bbq sauce is layered with flavors that will truly impress. As you savor each bite, you’ll start thinking about everything in sight that you could possibly drizzle this on. 

Tart, sweet, sticky AND savory, it would be a perfect pair with duck or pork. Our first introduction was on some cinnamon cured smoked chicken.

This Cherry BBQ Sauce is simply an awesome Summer recipe. It’s easy to make and with natural flavors that shine, I can’t imagine a bottled cherry BBQ sauce that can come close in flavor.

Let’s take a look.

Ingredients you’ll need:

Ingredients to make cherry bbq sauce.
  • Ruby Port
  • Chicken Broth
  • Cherry Preserves
  • Spices: Red Pepper Flakes, Cinnamon and Ground Cloves.
  • Sweet Chili Sauce: Found on the Asian aisle.
  • Orange Marmalade
  • Corn Starch: For thickening.
  • Oranges and Lemons: For both the juice and zest.

Ingredients Swaps and Subs

  • Ruby Port will bring a rich deep fortified wine. If you happen to have a Tawny Port on hand, it most certainly will fill in for the Ruby Port. You can also substitute a rich red wine. Shiraz would be an excellent choice here, or Chianti or Merlot. If you want to make this without alcohol, just increase the amount of chicken broth.
  • Corn Starch: Substitute rice flower or arrowroot powder.
  • Orange Marmalade: Substitute ¼ cup of frozen orange juice concentrate.

Step by Step Instructions

How to make homemade cherry barbecue sauce.
Making a cornstarch slurry for homemade cherry bbq sauce.
  • Step 1: Combine chicken broth, cherry preserves, orange juice, lemon juice, zests, cinnamon and cloves in a saucepan and mix well. Bring to a boil over medium-high heat. Simmer for 8 minutes or until mixture is reduced to 1 ½ cups. Stirring occasionally.
  • Step 2: Whisk the port and cornstarch in a small bowl until blended.
  • Step 3: Whisk the port/cornstarch mixture, orange marmalade and chili sauce into the broth mixture. Bring to a simmer over medium heat, whisking constantly. Simmer for five minutes or until the flavors blend and the sauce is slightly thickened. Season with red pepper flakes, salt and pepper. Done!

How To Use This Cherry BBQ Sauce Recipe For Chicken

Cherry BBQ Sauce will go very well with lamb or pork. However, our tradition is to serve with chicken on the grill. For this Cinnamon Cured Smoked Chicken to be exact.

A simple chicken brine will bring this recipe to greatness.

Citrus brine for grilled chicken.

Chicken Brine Recipe

  • 4 cups water
  • ¼ cup kosher salt
  • ¼ cup brown sugar
  • 8 bone-in skin-on chicken thighs
  • 4 chicken drumsticks
  • 1 small onion, thinly sliced
  • 2 thin lemon slice and 2 thin orange slices. Just use slices from the oranges and lemons from the cherry bbq sauce.
  • ½ teaspoon cinnamon
  • 2 cups cherry wood chips

How To: Whisk water, salt and brown sugar in a large bowl until the brown sugar dissolves. Add the chicken, onion, lemon and orange slices, and cinnamon. Marinate, covered with plastic wrap, in the refrigerator for one to three hours. Do not marinate longer than three hours.

Adding Cherry Wood Smoke Flavor to Grilled Chicken

Soaking cherry wood chips for grilled chicken.
Cherry wood chips in tin foil for grilled chicken.

I am in no way an accomplished “smoker” but it’s so easy to add a smoked nuance to grilled chicken. And by using your gas grill.

Purchase a bag of cherry wood chips.

  • Combine the wood chips with enough water to cover in a bowl. Let stand for one hour and then drain.
  • Preheat grill on medium high heat. Place wood chips in a foil packet and don’t seal the top.
  • Place the packet under gas grill grates or on the coals (if using a charcoal grill) five minutes before grilling process begins and cover the grill.
  • Drain the chicken, discard marinade. Grill chicken for 10 minutes. Turn chicken over and grill another ten minutes. Turn the chicken again this time basting a few times and cook for five minutes. Turn chicken again and cook another five minutes, basting with the Cherry BBQ Sauce. Chicken should be grilled through and an instant read meat thermometer should read 165 degrees.

Pro Tip: Once you drain the chicken and discard the marinade, use a paper towel and pat the chicken pieces dry. This will insure that once those dryer chicken pieces hit those hot grill grates that they’ll immediately start the searing and browning process.

Grilled chicken basted in cherry bbq sauce.

Cherry BBQ Sauce FAQ’s

How Long Will This Keep?

Store any unused bbq sauce in the refrigerator in an air-tight container for up to a week.

How Do I Use This BBQ Sauce?

Aside from chicken, this Cherry BBQ Sauce would make a delicious sauce for beef ribs, pork ribs, or grilled lamb chops. Try serving an appetizer of meatballs drizzled with this sauce = wow.

Can I Make This Spicy?

Cinnamon and cloves are a natural combo for spicy Southwestern cuisine. If you want to make this a spicy version, add 1 teaspoon of New Mexico Chile Powder of Ancho Chili Powder.

Recipe for Cherry BBQ Sauce

I hope you’ll give this Cherry Barbecue Sauce a try. It’s simply a wonderful cherry sauce for grilled chicken, and will give you a pleasant change from the expected traditional BBQ sauce.

And if you’re looking for even more grilling ideas, don’t miss my Grilling Category, you’ll find lots of great Summer recipes including the most popular on my site for Italian Flank Steak.

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.

Cherry bbq sauce with grilled chicken thighs and legs.
Print Recipe
5 from 2 votes

Cherry BBQ Sauce Recipe For Chicken

A delicious twist on traditional BBQ sauce.
Prep Time15 minutes
Cook Time15 minutes
Course: Condiment
Cuisine: American
Servings: 4
Calories: 163kcal
Author: Lea Ann Brown

Ingredients

  • For The Cherry BBQ Sauce
  • 1 cup chicken broth
  • ⅓ cup cherry preserves
  • ⅓ cup orange juice
  • ¼ cup lemon juice
  • ½ teaspoon grated lemon zest
  • ½ teaspoon grated orange zest
  • ½ teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ½ Cup ruby port
  • 2 teaspoon cornstarch
  • ¼ Cup orange marmalade
  • 1 Tablespoon chili sauce
  • ⅛ teaspoon red pepper flakes
  • Salt and pepper to taste
  • For The Cinnamon Cured Smoked Chicken
  • 4 cups water
  • ¼ cup kosher salt
  • ¼ cup brown sugar light or dark
  • 8 chicken thighs bone in, skin on
  • 4 chicken drumsticks
  • 1 small onion thin sliced
  • 2 thin lemon slice and 2 thin orange slices.
  • ½ teaspoon cinnamon
  • 2 cups cherry wood chips

Instructions

  • Combine the broth, preserves, orange juice, lemon juice, zests, cinnamon and cloves in a saucepan and mix well. Bring to a boil over medium-high heat. Boil for 8 minutes or until mixture is reduced to 1 ½ cups. Stirring occasionally.
  • Whisk the port and cornstarch in a small bowl until blended.
  • Whisk the port/cornstarch mixture, orange marmalade and chili sauce into the sauce mix in the sauce pan.
  • Bring to a simmer over medium heat, whisking constantly. Simmer for 5 minutes or until the flavors blend and the sauce is slightly thickened.
  • Season with red pepper flakes, salt and pepper. Serve warm or at room temperature.
  • For The Grilled Chicken
  • Combine the wood chips with enough water to cover in a bowl. Let stand for one hour and then drain.
  • Preheat grill on medium high heat. Place wood chips in a foil packet and don't seal the top.
  • Place the packet under gas grill grates or on the coals (if using a charcoal grill) five minutes before grilling process begins and cover the grill.
  • Drain the chicken, discard marinade. Grill chicken for 10 minutes. Turn chicken over and grill another 10 minutes. Turn the chicken again this time basting a few times and cook for 5 minutes. Turn chicken again and cook another 5 minutes, basting with the cherry bbq sauce. Chicken should be grilled through and an instant read meat thermometer should read 165 degrees.

Nutrition

Calories: 163kcal | Carbohydrates: 39g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 288mg | Potassium: 140mg | Fiber: 1g | Sugar: 28g | Vitamin A: 85IU | Vitamin C: 25mg | Calcium: 17mg | Iron: 1mg

Cherry BBQ Sauce Recipe For Chicken …It’s What’s for Dinner.

This recipe was first published May of 2012 and updated August of 2022 with new photos and step by step instructions.

How To Make A Mexican Tostada

By 38 Comments

Learn how to make a Mexican tostada “great” by using the right textures and ingredients. Tostadas … fast, fun, fresh and infinitely versatile. And learning how to make a homemade tostada shell will turn that tostada experience into a true fiesta.

How to make a tostada with refried beans, chorizo, cheese and smashed avocado.

Many years and many tostadas later, I’m still hooked and think they’re about the best Mexican food going.

With that beautiful warm tortilla shell, it seems you could throw about anything on it and have a good snack.

But it should be a great snack. How to make a tostada a great tostada? It starts with homemade tostada shells. And ends with a good mix of ingredients that will insure a pleasant eating experience.

How many times have you made a tostada just to have the ingredients fall all over the plate or yourself and make a total mess. Build that tostada right by using ingredients that will stay put!

A great Mexican tostada is made snug and compact with texture and flavors to make a tostada manageable.

Why This Recipe Works: This tostada meets all of the criteria for greatness with a creamy layer of beans, melted cheese and chorizo.

Let’s take a look.

Ingredients You’ll Need

Ingredients To Make The Best Tostada.
  • Start with layer of something soft and creamy. Our choice is always refried beans.
  • Add savory seasoned protein of any kind. Our favorite is cooked ground chorizo.
  • And, of course, shredded cheese. Any hard cheese like cheddar is a good choice as it will shred well and melt well.
  • Avocado: I like to keep in simple with simple smashed avocado. Just use the back of a fork to smash it to a creamy consistency. Add a little salt or my Southwest Spice Blend for seasoning.
  • A good quality tostada shell.

Easy enough, right? And this formula leaves us with an endless lineup of combinations.

Variations

  • Soft and Creamy: Replace refried beans with black beans or pinto beans that have been drained and warmed.
  • Protein: Cooked and seasoned ground chicken, ground beef seasoned with taco seasoning. A stewed saucy meat is a good candidate for staying on that shell while eating. Try a Beef Machaca tostada. Want to keep it vegetarian? Omit the meat and just enjoy a bean, cheese, avocado tostada.
  • Cheese: Use any cheese that will melt well. Monterey Jack, Muenster and Pepper Jack will work well here.
  • Add some acid: I’ve gotten in the habit of serving any Mexican recipe with a wedge of lime. A quick squeeze will send it over the top with brightness. Another option is a dollop of your favorite salsa. Or Pico de Gallo is also a great choice.
  • Favorite Toppings: If you want, add a dollop of guacamole in place of the smashed avocado. A spoon full of sour cream, or Mexican Crema is also a good choice.
  • What To Avoid: Tostadas are always a bit messy, but you don’t want it’s entire contents to fall off. Avoid chopped avocado, big chunks of meat, or large pieces of lettuce. If you want to add lettuce or cabbage, make sure it’s very finely chopped.

How To Make a Tostada Shell

How to make homemade tostadas shells? This is a method for making tostada shells using store purchased soft corn tortillas.

Easy way to make homemade tostada shells for homemade tostadas

Making your own homemade Tostadas shells using store bought soft corn tortillas takes just a few minutes.

  • It starts with a good tortilla
  • Corn, of course. Yellow corn tortillas or white corn tortillas will work.
  • That’s cooked just chewy enough not to crumble in your hands
  • And one that stays crisp for the duration.

Oven Baked Tostada Shells

  • Preheat oven to 400 degrees.
  • Lay soft corn tortillas on a baking sheet.
  • Lightly brush both sides with vegetable oil, olive oil or even cooking spray will work.
  • Sprinkle with light dusting of salt and chile powder.  I like to use Chimayo Chile Powder, or Ancho chile powder works great also.
  • Slide them into the oven and bake for about 3 minutes.
  • Turn them over, repeat salt, and chile powder and cook 3 minutes longer or until crispy.

How To Make A Tostada Shell Stove Top

  • Heat 1 cup vegetable oil in an 8 inch skillet over high heat until it bubbles vigorously when the edge of the corn tortilla touches it’s surface.
  • Fry 1 tortilla at a time, turning once using tongs. Fry until it’s crispy, puffed in places and deeply golden brown, about 1 minute per side.
  • Transfer the tostada to to a sheet pan lined with paper towels. Repeat wit the remaining tortillas.
  • A cup of oil will make about 8 tostada shells.

Pro Tip: Homemade baked tostada shells are best eaten as soon as they’re cooked. So be sure you have all of your tostada ingredients ready to assemble.

How To Build a Mexican Tostada

Two tostada shells topped with refried beans.
  1. Step 1: How to make tostadas in the oven? Build tostadas directly on the baking sheet you’ll use to cook them in the oven. We’ll start with the creamy layer. Using a fork, smear warmed refried beans on the tostada shell. Canned refried beans will work well here, or use homemade refried beans.
Homemade tostadas with refried beans and cheese.
  1. Step 2: Add grated cheese on top of the refried beans.

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.

How to make a tostada with refried beans, cheese and chorizo.
  1. Step 3: Add cooked chorizo. Adding a ground meat such as chorizo, taco hamburger meat, or ground cooked chicken will make a better tostada than chunks of meat like shredded chicken or shredded beef. The ground beef mixture will simply stay on the tostada better.
  2. Step 4: In a 400 degree oven, cook the tostadas until the cheese is nice and melted. This should take less than 5 minutes.
Homemade tostada with refried beans, cheese and chorizo.
  1. Step 5: Plate the hot tostadas and add a dollop of smashed avocado. Using smashed avocado rather than avocado chunks will make for a less messy tostada. Cubed avocado will have a tendency to fall off when you eat the tostada.
  2. Step 6: We like to garnish with slices of fresh jalapeno, cilantro and crumbled Cotija cheese.
How To Eat A Tostada?

Pick them up and eat them with your hands. It’s the only way. A knife and fork will only make a mess.

Can I Use Flour Tortillas For Tostadas?

Traditionally, tostadas are made with crispy corn tortillas. However you can prepare flour tortillas for tostadas by brushing the tortillas with oil, then placing topping on top and then baking. See this post for flour tortilla pizzas for step by step instructions.

Are Tostadas Gluten Free?

Corn tortillas are naturally gluten free, and if you follow this tostada recipe using refried beans, meat and cheese … yes they are gluten free.

Make Ahead Tostadas

To make ahead, simply have everything stored in the refrigerator. When ready to make the tostadas, warm the meat and beans in the microwave and then assemble and bake the tostadas.

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 Chile with Pork.

You Might Also Like:

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.

How to make a tostada with chorizo, refried beans and toppings.
Print Recipe
5 from 2 votes

How To Make A Mexican Tostada with Refried Beans, Cheese and Chorizo

Learn how to make a tostada "great" by using the right textures and ingredients. And learning how to make a tostada shell will turn that tostada experience into a fiesta.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Mexican
Cuisine: Mexican
Servings: 6
Calories: 646kcal
Author: Lea Ann Brown

Ingredients

  • 6 tostada shells
  • 1 pound chorizo Bulk, cooked.
  • 8 ounces cheddar cheese grated
  • 15 ounces refried beans canned, or about 1 ½ cups homemade refried heans
  • 2 avocados smashed
  • 1 cup salsa
  • ½ cup Mexican queso cheese

Instructions

  • To make homemade tostada shells in oven: Preheat oven to 400 degrees. Brush both sides of tortillas with olive oil. Sprinkle with salt and a dusting of chile powder. Arrange in a single layer on a baking sheet. Bake for 3 minutes, flip, add more salt and chile powder and bake for additional 3-5 minutes. Or until the shells are crispy. Once tortillas are done baking, begin to assemble tostadas. Oven baked tostada shells are best served right out of the oven, so while tortillas are baking make sure all toppings are ready to go.
  • How to make tostada shells stovetop: Heat 1 cup vegetable oil in an 8 inch skillet over high heat until it bubbles vigorously when the edge of the corn tortilla touches it's surface.Fry 1 tortilla at a time, turning once using tongs. Fry until it's crispy, puffed in places and deeply golden brown, about 1 minute per side. Transfer the tostada to to a sheet pan lined with paper towels. Repeat wit the remaining tortillas.A cup of oil will make about 8 tostada shells.
  • In a fry pan, cook the chorizo until nice and crispy and cooked through.
  • For The Beans: Place beans in a microwave safe dish. Gently heat. Set aside and keep warm.
  • Grate the cheese and set aside.
  • Build that Tostada: Spread each tortilla with 2 – 3 tablespoons of refried beans. Top each tostada with about ¼ cup of grated cheese. Carefully add the cooked chorizo to the top of the cheese.
  • Bake the tostadas in the 400 degree oven until the cheese is nice and melted. All oven vary, but this should take less than 5 minutes.
  • Toppings: Smashed avocado or guacamole. Rings of fresh jalapeno pepper, or pickled jalapeno slices. A dollop of sour cream, or crumbled cotija cheese.

Notes

Use store bought tostada shells if you don’t want to make your own.
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.
Variations
  • Soft and Creamy: Replace refried beans with black beans or pinto beans that have been drained and warmed.
  • Protein: Cooked and seasoned ground chicken, ground beef seasoned with taco seasoning. A stewed saucy meat is a good candidate for staying on that shell while eating. Try a Beef Machaca tostada. Want to keep it vegetarian? Omit the meat and just enjoy a bean, cheese, avocado tostada.
  • Cheese: Use any cheese that will melt well. Monterey Jack, Muenster and Pepper Jack will work well here.
  • Add some acid: I’ve gotten in the habit of serving any Mexican recipe with a wedge of lime. A quick squeeze will send it over the top with brightness. Another option is a dollop of your favorite salsa. Or Pico de Gallo is also a great choice.
  • Topping: If you want, add a dollop of guacamole in place of the smashed avocado. A spoon full of sour cream, or Mexican Crema is also a good choice.
  • What To Avoid: Tostadas are always a bit messy, but you don’t want it’s entire contents to fall off. Avoid chopped avocado, big chunks of meat, or large pieces of lettuce. If you want to add lettuce or cabbage, make sure it’s very finely chopped.
 

Nutrition

Calories: 646kcal | Carbohydrates: 28g | Protein: 29g | Fat: 47g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 2033mg | Potassium: 518mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1095IU | Vitamin C: 8mg | Calcium: 381mg | Iron: 3mg

This post was originally published January of 2013 and updated July, 2022.

Simple Air Fryer Nachos

By 2 Comments

Get ready to upgrade your nacho game with these delicious and crispy air fryer nachos! Classic simple, no mess with Tex-Mex toppings of cheese, refried beans and jalapeños. Nachos in the air fryer, will change your nacho loving world. You’ll get perfectly melted cheese and crispy chips every time, making these nachos a crowd-pleasing snack or appetizer. Forget those messy mountains of hard to eat nachos, and take your snack game to the next level!

Air Fryer Nachos on a white Le Creuset Serving platter with salsa and sour cream.

Table of contents

These air fryer nachos are simple in flavor with a bite of heat from a fresh jalapeno, creamy with refried beans, and cheesy with grated cheddar.

Nachos have always been a wildly popular appetizer. And a popular style is to heap as many ingredients as possible on a pile of chips for a big showy display. Commonly referred to as “loaded nachos”.

No matter what recipe or method I’ve tried, the end result is chips mingled in that pile that are simply bare of ingredients, or soggy because too much salsa landed their way.

That version can end up as a tangled mountain where nachos are hard to serve and messy to eat.

Enter the single serve nacho experience.

Your guests will appreciate these easy to eat nachos. And you’ll appreciate the ease in making nachos in the air fryer.

Simplify the process by placing a ingredients on a single chip so each and every chip carries that cheesy crispy texture. Not to mention a single, easy to eat bite of nacho that’s pure in flavor.

And to make things ever better, serve these nachos with a bowl of salsa for dipping.

And why not use your air fryer for an even crispier version. Air fryer nachos turn out crispy, cheesy and and are a no-mess alternative.

Ingredients You’ll Need

Let’s take a look.

Ingredients to make air fryer refried beans.
  • Tortilla Chips. Your favorite brand. Round or triangle shape.
  • Refried Beans. Canned, makes this an easy fix.
  • Grated Cheddar Cheese.
  • Slices of fresh Jalapeno Pepper.
  • Salsa, your favorite brand.

Swaps and Substitutions

  • Tortilla Chips: We like to use round tortilla chips. Tortilla triangles will also work well.
  • Refried beans: Make this an easy fix by using your favorite brand of canned refried beans. Using Instant Pot Refried Beans make this an extra special treat. Or switch out pinto bean refried beans for black bean refried beans.
  • Grated Cheese: Medium cheddar is our choice for nachos, but choose white cheddar, pepper jack cheese or even Muenster. Muenster is a great melting cheese and used in many Mexican recipes, like tamales.
  • Salsa: Any purchased salsa will work for these air fryer nachos, but try Homemade Restaurant Style Salsa, or even a homemade Roasted Tomatillo Salsa Verde.
  • Jalapeno Peppers: Fresh sliced jalapeno pepper is recommended for this recipe, but you can certainly substitute jarred pickled jalapenos. Just place them on a paper towel and pat dry to absorb some of the pickling liquid. Pickled jalapenos dripping in the brine solution may result in a soggy nacho.

Step by Step Instructions – It’s Easy

How to make nachos in the air fryer? This method is quick, easy, mess free and yields perfect little appetizer bites.

Refried beans on tortilla chip to make air fryer nachos.
  • Step 1: Using a fork, place about one tablespoon of refried beans on each tortilla chip.
Refried beans and a slice of fresh jalapeno pepper on round tortilla chips.
  • Step 2: Add a slice of fresh jalapeno pepper on top of the refried beans.
Round tortillas chips topped with cheese, refried beans and jalapeno pepper to make nachos.
  • Step 3: Place about a tablespoon of grated cheese on top of the jalapeno pepper and the refried beans. Press the cheese a bit with your fingers so it will stay on the chip.
Nachos on an air fryer tray.
  • Step 4: Preheat your air fryer to 380 degrees and place the prepared nachos on your air fryer tray or fryer basket. My tray will hold 9 chips at a time, so working in batches, cook for each batch two minutes, or until cheese is nicely melted.

Variations

Variations for these air fryer nachos will come in the way of toppings. But since we’re making single chips nachos, be careful not to load the chips up with too many ingredients. They’ll just fall off. The beauty of these nachos is their simplicity.

  • Once the nachos are out of the air fryer, use a small spoon and drizzle with Mexican Crema. Mexican Crema is a thinner version of our commercial sour cream, which is a thicker product. If using American sour cream, dilute with a little milk to thin.
  • Guacamole is a perfect and traditional topping for nachos. Provide a bowl of guacamole and a spoon for topping the nachos after they’re cooked.
  • Cotija Cheese. We love Cotija cheese and use it a lot in practically every Mexican dish we make. It’s not a good melting cheese, as it resembles feta, so just crumble Cotija over the finished nachos.
  • Pickled Onions: Friends don’t let friends eat Mexican food without pickled red onions. Pull out a few rings of pickled onions. Pat them dry and slice them into one-inch strands. Once you’ve dipped the air fryer nacho into the salsa, top with a little sliver of this wonderfully sweet condiment. Again, this is a topping to be used once the nachos are cooked and after taking that dip in the salsa.
  • Cilantro: Provide a small bowl of single cilantro leaves. Once you’ve dipped the cooked nacho into the salsa, top with a small cilantro leaf.
  • Ground Beef: Want to make air fryer nachos with ground beef? Use ground beef instead of refried beans. Simply cook and prepare ground beef using your favorite Homemade Taco Seasoning. Using your clean fingers, or a small spoon, mound a tablespoon of the ground beef onto the chip. Use a lean ground beef, so there’s no grease to make the chip soggy. Press the ground beef as firmly as you can on the chip as to not break the chip. Seasoned cooked ground chicken would also work well here. Continue with the recipe.

Pro Tip: Make your own homemade tortilla chips. Cut white or yellow soft corn tortillas into quarters (wedges). Heat about ½ inch of canola or other neutral oil in a fry pan until it reaches 350 degrees. I like to use my cast iron skillet. Fry the tortilla chip wedges 1 – 2 minutes per side or until they turn golden. Drain on paper towels and while the chips are still hot, sprinkle lightly with salt and a dash of chile powder, or even Tajine seasoning works well here.

Tips For Success

  • What Not To Use: Toppings such as sliced olives, chopped avocado or chopped tomatoes will simply fall off when dipping the chips into salsa. I don’t recommend these and my vote once again goes for simplicity. You want a finished nacho chip where the melted cheese has enclosed the ingredients into a nice little cheesy package.
  • Watch Them Close: Nachos in the air fryer cook in a jiff. And just like conventional ovens, air fryers vary in their capacity and cooking power. As soon as that cheese is nice and bubbly, your air fryer nachos are ready to eat.
  • Grate Your Own Cheese: I’m a big cheerleader for grating ones own cheese. Packaged grated cheese contain ingredients to keep the cheese from clumping. This results in a cheese that doesn’t melt as creamy or evenly.
  • Use Air Fryer Tray Liners: Once that cheese starts melting, some is surely bound to melt onto the tray of your air fryer. Use air fryer tray liners for easy clean up. Before I purchased my liners, I’d line the tray with aluminum foil and poke lots of holes in the foil. (so the air could circulate).

FAQ’s

What Can I Do To Make Jalapeno Peppers Not So Spicy?

Easy! The heat of a jalapeno pepper lies in the veins and seeds. To lessen the heat index of a jalapeno pepper, simply cut off the top of the pepper, and using a narrow handle of a spoon or fork, simply scrape out the inside of the pepper. This will allow you to still be able to slice the pepper into rings.how to easily deseed a jalapeno

Can I Make These Nachos In A Conventional Oven?

Absolutely. Preheat oven to 375 degrees. Simply place the chips and the toppings on a sheet pan. Cook for five minutes, or until that cheese is nice and bubbly.

Are These Air Fryer Nachos Gluten Free?

Yes, corn tortilla chips, refried beans, cheese and fresh salsa products are usually naturally gluten free. But please check labels on the cans to make sure no added ingredients are hiding gluten.

Recipe for Air Fryer Nachos

Air fryer nachos on a white serving platter with sour cream and salsa.

Simple and elegant, these air fryer nachos are much easier to eat than a pile of chips with the toppings piled high, here and there. Your guests will thank you for a true Tex-Mex nacho that’s a joy to eat.

These nachos in the air fryer is a simple appetizer for a game day, or a light lunch or dinner.

And if you’re looking for even more appetizer recipes, don’t miss my Appetizer Category. You’ll find lots of great small bite recipes, including the most popular on my site for Campechana, Mexican Shrimp Cocktail.

Where did I learn to make this recipe? My son served air fryer nachos as an appetizer for our Mother’s Day Mexican themed brunch. A recipe adapted from Lisa Fain.

More Mexican Themed Appetizer 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.

neat and simple single serve air fryer nachos with sour cream and salsa.
Print Recipe
5 from 1 vote

Easy Air Fryer Nachos

Simple, elegant and easy to eat, these air fryer nachos are an appetizer your guests will flip over.
Prep Time5 minutes
Cook Time2 minutes
Course: Appetizer Recipes
Cuisine: American/Mexican
Diet: Gluten Free
Servings: 24 appetiers
Calories: 115kcal
Author: Lea Ann Brown

Equipment

  • Air fryer

Ingredients

  • 24 corn tortillas round or triangle shape
  • ½ cup refried beans canned or homemade
  • 1 ½ cups Medium cheddar cheese grated
  • 24 slices jalapeno pepper sliced thin. Or use pickled jalapeno peppers.

Instructions

  • Preheat air fryer to 380 degrees.
  • Top each chip with 1 tablespoon of refried beans,. Top that with one slice of jalapeno pepper. Then 1 tablespoon of shredded cheddar cheese. As you build the nachos, place them on the air fryer rack, single layer.
  • Working in batches, cook each batch for two minutes or until cheese is melted.
  • Serve with guacamole, sour cream and salsa for dipping.

Notes

Conventional Oven Instructions: Preheat oven to 375 degrees. Place individual nachos on a sheet pan in a single layer. Bake for 5 minutes or until cheese is melted.

Tips For Success

  • What Not To Use: Toppings such as sliced olives, chopped avocado or chopped tomatoes will simply fall off when dipping the chips into salsa. I don’t recommend these and my vote once again goes for simplicity. You want a finished nacho chip where the melted cheese has enclosed the ingredients into a nice little cheesy package.
  • Watch Them Close: Air fryer tacos cook in a jiff. And just like conventional ovens, air fryers vary in their capacity and cooking power. As soon as that cheese is nice and bubbly, your air fryer nachos are ready to eat.
  • Grate Your Own Cheese: I’m a big cheerleader for grating your own cheese. Packaged grated cheese contain ingredients to keep the cheese from clumping. This results in a cheese that doesn’t melt as creamy or evenly.
  • Use Air Fryer Tray Liners: Once that cheese starts melting, some is surely bound to melt onto the tray of your air fryer. Use air fryer tray liners for easy clean up.
Can I make these in a conventional oven? Absolutely. Preheat oven to 375 degrees. Simply place the chips and the toppings on a sheet pan. Cook for five minutes, or until that cheese is nice and bubbly.
Tip: Replace refried beans with cooked lean ground beef seasoned with taco seasoning.
 

Nutrition

Calories: 115kcal | Carbohydrates: 18g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 89mg | Potassium: 277mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1046IU | Vitamin C: 107mg | Calcium: 83mg | Iron: 1mg

Air Fryer Nachos … They’re What’s for An Appetizer

Fettuccine Mio Amore Recipe (Lincoln Highway Pasta)

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Fettuccine Mio Amore is an Italian pasta dish that highlights fettuccine noodles with bacon and onions to make a unique and exciting tomato pasta sauce. Rich and deep with flavor, this is a very special pasta entree.

Fettuccini mio amore pasta in a white pasta bowl garnished with chives.

Our book club read for July was Amor Towles latest novel The Lincoln Highway. And Fettuccine Mio Amore is the dish that the character Duchess makes for Emmett, Woolly, Billy, and Sally on their last night together. The recipe is a homage to Towles’ friend and a favorite of the Towles family.

The recipe is featured on his website and here is Towles description of its origins.

One of my best friends growing up was an Italian-American named Claudio, who lived in Milan. When we were boys in the 1970s and Claudio would come to New England for the summer, he would be horrified by the American insistence upon drowning all pasta in a thick red sauce. A household should serve pasta in twenty different ways, he would argue, and each preparation should highlight a few essential flavors through intensity rather than volume.

Fettuccine Mio Amore is an absolutely decadent pasta dish where onions and bacon bring a unique magical twist. Easy enough for a weeknight meal, and elegant enough for entertaining.

Let’s take a look.

Ingredients You’ll Need

Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.

Ingredients to make Fettuccini Amore (Lincoln Highway Pasta)
  • Bacon: Preferably good quality thick cut bacon. Applewood smoked brings a good flavor to this recipe.
  • Parmesan Cheese: Grated.
  • Onion: Sweet or Yellow
  • Tomato Sauce
  • Chicken Broth
  • Olive Oil
  • White Wine
  • Fettuccine Noodles
  • Dried Oregano
  • Red Pepper Flakes
  • Bay Leaf

Subs and Swaps

  • Bacon: Next time I make this, I’d like to try this fettuccine with chopped pancetta. However, pancetta is cured and not smoked like bacon. So, I’ll be losing that smoky flavor.
  • Tomato Sauce: This recipe calls for using either tomato sauce or crushed tomatoes.
  • White Wine: If you don’t have any white wine, just substitute the ¾ cup with an additional ¾ cup of chicken broth. So you’ll be using 1 ¼ cup total chicken broth.

If using crushed tomatoes, consider San Marzano Tomatoes. They are prized by chefs for their thick flesh and sweet flavor, making them a popular choice for Italian sauces. Pomi brand tomatoes are also an excellent choice, and what we used exclusively in Culinary School.

Step by Step Instructions

Frying onions and bacon to make Pasta mio Amore.
Fried bacon and onions to make Lincoln Highway Pasta.
  • Step 1: In a large fry pan, saute onions in olive oil until tender.
  • Step 2: Move onions aside, or remove them from the pan and cook bacon pieces until fat has rendered but not crispy.
Adding spices and tomato sauce to onions and bacon for Lincoln Highway fettuccini recipe.
Mixing fettuccini with tomato sauce to make fettuccini mio amore.
  • Step 3: Drain most of the bacon grease from the pan. Add spices and tomato sauce.
  • Step 4: Add the pasta and Parmesan to the pan and using tongs, toss to coat. Transfer to plates and top with more grated Parmesan Cheese.

Tips For Success

  • Bacon Bits: Do not try to make this dish with purchased bacon bits. You need the bacon fat for that extra flavor that makes this pasta recipe so delicious. And purchase thick cut bacon. You’ll love that thicker texture when you dig into this meal.
  • Fresh Parmesan: Buy the best wedge of Parmesan style cheese that you can afford and grate the cheese yourself. Tubs of pre-grated parmesan will fall short in flavor and texture.
  • Red Pepper Flakes: This recipe calls for using 1 whole teaspoon red pepper flakes, which makes for a spicy pasta dish. Use ½ teaspoon for a milder experience.

Pro Tip: Why is pasta water good for pasta sauce? Don’t throw all of that pasta cooking liquid down the drain, It's liquid gold. It's a must to add to any sauce for any pasta dish. It's high in starch and this salty starchy water helps the sauce cling to the pasta while helping to thicken the sauce. It turns any pasta dish into a luxurious pasta dish.

Fettuccine Mio Amore Recipe

If you’ve read Amor Towles’ “The Lincoln Highway”, you most certainly were taken in by the description and pride taken by Dutchess when he prepared this recipe for his friends. And as a lover of almost any Italian dish, I knew I had to make this Northern Italian recipe.

What does mio amore mean in Italian? My love.

Who can resist a pasta with bacon recipe and combined with a simple red sauce. Fettuccine mio Amore is a recipe your family will fall in love with.

Recipe for Lincoln Highway Fettuccini pasta recipe.

Looking for more pasta recipes? Don’t miss my Pasta Category. You’ll find lots of main course pasta recipe along with pasta salad recipes, like this popular 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.

Fettuccini mio amore pasta in a white pasta bowl garnished with chives.
Print Recipe
5 from 9 votes

Fettuccine Mio Amore (Lincoln Highway Pasta)

Fettucini Mio Amore is an Italian pasta dish that highlights fettuccine noodles with bacon and onions to make a unique and exciting tomato pasta sauce.
Prep Time15 minutes
Cook Time30 minutes
Course: Pasta Recipes
Cuisine: Italian
Servings: 4
Calories: 635kcal
Author: Lea Ann Brown

Ingredients

  • ¼ cup olive oil
  • 1 large onion peeled, halved and thin sliced
  • 1 pound Smoked bacon cut crosswise into ¼ inch strips
  • 1 bay leaf
  • ¾ cup dry white wine
  • 1 teaspoon oregano
  • 1 teaspoon red pepper flakes
  • ¾ cup crushed tomatoes or tomato sauce
  • ½ cup chicken broth
  • ½ cup Parmesan Cheese grates
  • 8 ounces Fettucini noodles dry or fresh

Instructions

  • In a reasonably deep saucepan, cook the onions in the olive oil until soft and translucent, then set the onions aside. If your pan is large enough, move them to the side, or completely remove them from the pan.
  • In the same pan, fry the bacon with the bay leaf until the bacon has rendered it's fat, is brown but not crisp. 
  • Pour off most, but not all of the bacon fat. Add back the onions, the white wine, and let simmer for a few minutes.
  • In the meantime, cook the fettuccine noodles according to package directions. Once cooked, drain reserving about ½ cup of the starchy pasta water.
  • Add the tomato sauce, chicken broth, oregano and pepper flakes, stir and let simmer another ten minutes. (Add a little more chicken broth, or better yet, some of the starchy pasta water, as necessary, if the sauce is drying out.)
  • Toss about ¼ of the sauce with the fettuccine and parmesan, divide the pasta on the plates, then spoon the rest of the sauce on top of the pasta. Sprinkle with more grated parmesan and serve.

Notes

Tips for Success
  • Bacon Bits: Do not try to make this dish with purchased bacon bits. You need the bacon fat for that extra flavor that makes this pasta recipe so delicious. And purchase thick cut bacon. You’ll love that thicker texture when you dig into this meal.
  • Fresh Parmesan: Buy the best wedge of Parmesan style cheese that you can afford and grate the cheese yourself. Tubs of pre-grated parmesan will fall short in flavor and texture.
  • Red Pepper Flakes: This recipe calls for using 1 whole teaspoon red pepper flakes, which makes for a spicy pasta dish. Use ½ teaspoon for a milder experience.

Nutrition

Calories: 635kcal | Carbohydrates: 51g | Protein: 37g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.04g | Cholesterol: 113mg | Sodium: 1419mg | Potassium: 781mg | Fiber: 4g | Sugar: 5g | Vitamin A: 390IU | Vitamin C: 7mg | Calcium: 216mg | Iron: 3mg


Fettuccine Mio Amore … It’s Whats For Dinner

Homemade Peach Ice Cream Custard Style

By 5 Comments

Fresh homemade peach ice cream is truly one of Summer’s biggest treats. With simple ingredients, peaches and cream is simply an irresistible combination.

Once our Colorado peaches arrive, it’s time to put them to good use. My first project is always this homemade Peach Ice Cream recipe. More favorites are Vanilla Roasted Peaches, and Freezer Peach Jam.

And don’t forget to use them in savory dishes like Pork Medallions in Bourbon Peach Sauce or this Peach Pizza with Bacon and Jalapeno.

Homemade peach ice cream in a waffle cone.

There’s not a more fun kitchen project in the Summer than making rich and creamy homemade ice cream. And when fresh peaches are in season, Homemade Peach Ice Cream is truly a special treat.

With simple ingredients, peaches and cream are a flavor combo made in heaven.

As with any homemade ice cream recipe that I make, you’re actually making a frozen custard for your ice cream base.

Dairy, sugar and eggs are combined stove top to make a thick luscious custard, which will sit overnight in the refrigerator before it’s ready for the ice cream maker.

About Palisade Peaches

Palisade Peaches are famously grown on our Western slope, in and around the town of Palisade. Colorado peaches are known for being extra juicy and extra sweet, thanks to the long sunny hot days and cool Colorado Summer nights. That equals perfect conditions for fruity sugars to develop. To learn more about what makes a Colorado Peach so special, check out this article about Colorado Western Slope Peaches.

Ingredients You’ll Need

Ingredients to make homemade peach ice cream.
  • Whipping Cream or heavy cream.
  • Peaches
  • Milk, preferably whole milk as opposed to reduced fat.
  • Sugar
  • Vanilla Extract
  • Egg yolks

Step by Step Instructions – It’s Easy

Two egg yolks and sugar in a bowl.
Whisking sugar and egg yolks together to make homemade peach ice cream.
  • Step 1: Start making the ice cream custard by combining three egg yolks and sugar.
  • Step 2: Using a whisk, blend until smooth.
Making custard for homemade peach ice ccream.
Tempering eggs to make homemade peach ice cream.
  • Step 3: Warm the milk stovetop in a small pan until nice and steamy but not boiling or even simmering.
  • Step 4: Slowly add some of the warm milk to sugar and egg mixture continuing to whisk. This will temper the eggs, meaning the hot mixture will not cook them.
Making a custard in a saucepan to make homemade ice cream.
Adding vanilla and cream to milk egg mixture to make peach ice cream.
  • Step 5: Pour mixture egg and milk mixture back in the pan and heat slowly until thickened, stirring constantly. It should look like very liquid pudding. Do not boil!
  • Step 6: Let cool to room temperature add cream, and vanilla. Stir to combine and place in refrigerator overnight.
Simmering peaches for easy peeling.
Boiled peaches in an ice bath for easy peeling.
  • Step 7: Prepare the peaches. What’s The Easiest Way To Peel Peaches? Drop peaches into a sauce pan of simmering water. Let them simmer for a minute or two and then place them into an ice bath. The skins will literally fall right off. Make sure you’re using ripe peaches for this to work.
Chopped peaches on a white cutting board to make homemade peach ice cream.
  • Step 8: Rough chop the peaches and set aside. Using fresh peaches that are ripe are a key to the pure fresh peach flavor in this recipe.
Adding custard to an ice cream maker cylinder to make homemade ice cream.
Adding peaches to ice cream custard in an ice cream maker.
  • Step 9: Pour the ice cream mixture into the cylinder of your ice cream machine.
  • Step 10: Add cut up peaches to the ice cream mixture in the cylinder and follow directions on the ice cream maker to churn the ice cream.

Tips For Success

  • Before making this ice cream recipe, read the instructions for your ice cream maker. Most makers require that you freeze the cylinder for up to 2 days in advance of making ice cream.
  • On Tempering Eggs: It’s important to follow the directions for tempering eggs. Adding to much hot milk to eggs too quickly will cause the eggs to curdle or even scramble. Which will compromise the creamy texture of the ice cream.
  • If eating this ice cream right after churning in the ice cream maker, the texture will be more like soft serve ice cream. Place in an air-tight container and place in the freezer for a more solid texture ice cream experience.
  • Important: Start the motor of the ice cream maker before adding ice cream base. Place the frozen cylinder into the ice cream maker and start the motor. THEN add the ice cream base and peaches. If you add the ice cream before starting the motor, the ice cream will freeze to the sides of the maker. Believe me, it’s somewhat of a mess.
How Long Is Homemade Ice Cream Good For

This homemade peach ice cream will keep in the freezer for 2 weeks. It doesn’t last as long as store purchased ice cream as this contains pure fresh ingredients with no preservatives or additives to keep it from crystalizing.

Can I Make Custard Ice Cream with Half and Half?

You can, however the lower fat content will keep it from being as creamy and luscious.

Why Do I Have To Refrigerate the Ice Cream Base Overnight?

Its a step in every egg-based ice cream recipe. This step is used for custard based ice cream recipes, not Philly-style or other egg-free ice cream bases. The obvious benefit is that the ice cream base will be colder once it its the ice cream maker cylinder. Also aged bases will gain volume and thickness with refrigerating overnight. Thicker bases churn faster and easier. And simply taste better.

Can I Use Frozen Peaches?

Yes. I routinely keep frozen fresh peaches (chopped) in the freezer. Separate the pieces as much as you can, or if using frozen peach halves or slices, chop them before adding to the ice ream. Simply add them to the ice cream while they’re still frozen.

Recipe For Homemade Peach Ice Cream

Two homemade peach ice cream cones laying on their side.

When it comes to dessert recipes, ice cream is hands down my favorite. And we love this homemade peach ice cream recipe. This may be our favorite ice cream of the season.

Nothing says Summer like homemade ice cream. Give this recipe a try, your kids will love it.

Here Are Some More Of Our Favorite Recipes Using Colorado peaches

And don’t miss my category for Palisade Peaches Recipes. You’ll find lots of great ways to use up fresh Summer peaches, including the most popular on my site for Pork Tenderloin Medallions with Bourbon Peach Compote.

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.

Homemade peach ice cream in a waffle cone.
Print Recipe
5 from 1 vote

Homemade Peach Ice Cream Recipe

Use fresh peaches to make this classic peach ice cream recipe
Prep Time10 minutes
Cook Time15 minutes
Resting Time8 hours
Total Time8 hours 25 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 341kcal
Author: Lea Ann Brown

Ingredients

  • 1 cup whole milk
  • ½ cup sugar
  • 4 whole egg yolks
  • 2 cups heavy cream
  • 2 teaspoons vanilla extract
  • 5 peaches peeled and chopped

Instructions

  • Warm the milk in a small saucepan over medium low heat. Let it get nice and steamy, but don't let it simmer or boil. This is important.
  • While the milk is warming, whisk the eggs with the sugar in a separate bowl.
  • Slowly add some of the warm milk to sugar mixture, whisking as you do so.
  • Pour the egg/milk mixture back in the saucepan pan and heat slowly until thickened, stirring constantly. It should look like very liquid pudding. Do not boil!
  • Let cool to room temperature add cream, and vanilla. Place pan in refrigerator, covered with lid or plastic wrap. Let the mixture sit overnight.
  • Important: When you're ready to churn the ice cream, remove the frozen ice cream maker cylinder from the freezer, place it in the maker base and start the motor. Never add the ice cream before the cylinder is turning. The ice cream will freeze to the sides of the bowl and you'll have a mess. And I'e read that you could damage the ice cream maker.
  • Add the ice cream base and then add chopped fresh peaches. Follow directions on ice cream maker for churning.

Notes

Tips for Success: 
  • Before making this ice cream recipe, read the instructions for your ice cream maker. Most makers require that you freeze the cylinder for up to 2 days in advance of making ice cream.
  • On Tempering Eggs: It’s important to follow the directions for tempering eggs. Adding to much hot milk to eggs too quickly will cause the eggs to curdle or even scramble. Which will compromise the creamy texture of the ice cream.
  • Don’t skip the overnight refrigerator step. The obvious benefit is that the ice cream base will be colder once it its the ice cream maker cylinder. Also aged bases will gain volume and thickness with refrigerating overnight. Thicker bases churn faster and easier. And simply taste better.
  • If eating this ice cream right after churning in the ice cream maker, the texture will be more like soft serve. Place in an air-tight container and place in the freezer for a more solid texture ice cream experience.

Nutrition

Calories: 341kcal | Carbohydrates: 25g | Protein: 4g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 182mg | Sodium: 40mg | Potassium: 273mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1359IU | Vitamin C: 7mg | Calcium: 90mg | Iron: 1mg

Homemade Peach Ice Cream … It’s What’s For Summer