menu icon
search icon

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)

By 10 Comments

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

Vanilla Roasted Peaches With Mascarpone Cheese

By 24 Comments

Vanilla Roasted Peaches is a beautiful and easy Summer peach dessert recipe. Peaches are roasted in a vanilla butter sauce then placed in an angel food dessert cup and topped with mascarpone cheese. Garnished with raspberries and mint = restaurant quality easy baked peaches dessert.

Vanilla roasted peaches with mascarpone, raspberries on a Versace plate.

Colorado Western Slope Peaches are making abundant appearance in our grocery stores, farmer’s markets and our kitchen. Beautiful fuzzy fruit full of wonderful juicy flavor. 

We’ve been cherishing every single bite. With our record-breaking hot summer temperatures and traditional Colorado cool evenings, this year’s crop has seemed even better than ever.

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.

Why We Love This Recipe

If you’re looking for Desserts with Mascarpone Cheese, and sweet mascarpone recipes you’ve got to give this baked peaches recipe a try.

This easy dessert is one of my favorite things to make during peach season.

Simple fresh flavors that work so well together. Caramelized peaches flavored with vanilla, lemon and butter and topped with a big dollop of creamy mascarpone cheese most certainly makes for a wonderful treat.

Where I Learned To Make This Recipe

Years ago, Whole Foods Market was featuring Colorado peaches and serving up bite-sized servings of this roasted peaches dessert during an in-store demo for easy desserts using fresh peaches.

Quite a frenzied crowd had gathered, but with persistence, I managed to get a dribble by dribble description of how to make this at home.

Easy to make, let’s take a look:

Ingredients You’ll Need

Ingredients to make roasted peaches with mascarpone.
  • Fresh Raspberries
  • Fresh Peach Halves
  • Lemon
  • Butter
  • Sugar
  • Mascarpone Cheese
  • Vanilla
  • Dessert Shells

Ingredient Substitutions

  • Raspberries. Substitute strawberries, blueberries or blackberries for the raspberries.
  • Sugar: For a richer vanilla butter sauce, substitute brown sugar or even maple syrup for the granulated white sugar.
  • Mascarpone Cheese: Substitute whipped cream or Cool Whip for the Mascarpone. A dollop of vanilla ice cream would also be a sweet treat. Try Greek Yogurt for a healthier option.
  • Dessert Shells: You can also use a slice of Angel Food Cake in place of the Dessert Shells.

Roasted Peaches with Mascarpone – How To

Making vanilla glaze for roasted peaches in a baking dish.
Fresh peach halves in a butter vanilla glaze.
Baked roasted peaches in a vanilla butter sauce.
  • Step 1: Preheat that oven. We’re going to get that oven nice and toasty to caramelize the peaches. Preheat the oven to 400 degrees.
  • Step 2: Prepare the vanilla flavoring for the peaches In a shallow baking dish or baking sheet pan, combine melted butter, lemon juice, sugar and vanilla. Add peeled and pitted peaches and turn to coat with butter mixture. Arrange, cut side down in a single layer.
  • Step 3: Baby those peaches. Roast until peaches are tender and cooking liquid is syrupy, 15 – 20 min, brushing with cooking liquid halfway through.

How To Build This Dessert

A vanilla dessert shell on Versace dessert plate.
Roasted peach half on a vanilla dessert shell.
  • Step 1: Place the vanilla dessert shells on dessert plates.
  • Step 2: Place a roasted peach cut side up on each dessert shell.
A roasted peach on a vanilla dessert shell topped with mascarpone cheese.
Roasted peaches with mascarpone cheese on a dessert shell drizzled with vanilla butter sauce.
  • Step 3: Top each peach with a dollop of mascarpone cheese.
  • Step 4: Drizzle each dessert with a big spoonful of the vanilla butter sauce from the baking pan.
Vanilla roasted peaches with mascarpone cheese and raspberries.

Presentation Tip

Finish the dessert by garnishing with a mint leaf and sprinkle fresh raspberries around the dessert shell. Sprinkle a few dots of the vanilla butter syrup along the perimeter of the dessert shell.

What’s The Easiest Way To Peel Peaches?

Fill a medium sauce pan ¾ way full with water. Bring water to a boil then turn down to a simmer. Lower ripe peaches into the simmering water and blanch them for 1 minute. Remove peaches from the water, place in an ice bath and the skins will fall right off.Simmering peaches for easy peeling.Boiled peaches in an ice bath for easy peeling.

How To Store Left Over Roasted Peaches?

These baked peaches will store easily and are delicious the next day. Place roasted peaches in an airtight container and store in the refrigerator for up to 3 – 4 days. Microwave them individually for about 30 seconds to warm them up.

Can This Recipe Be Made Ahead?

You can roast the peaches up to a couple of days in advance. Store the peaches and the syrup in an air tight container. Either bring the peaches and syrup to room temperature, or microwave in 15 second increments until the syrup is back to melted stage and peaches are warm. Proceed with the recipe.

Recipe for Roasted Peaches with Mascarpone Cheese

I hope you give this easy mascarpone dessert with baked peaches recipe a try. It’s a lovely fresh peach recipe for entertaining. And it’s easy.

More Peach Dessert Recipes

And if you’re looking for more dessert recipes, don’t miss my dessert category. You’ll find lots of great recipes to satisfy that sweet tooth, including the most popular dessert recipe on my site for Cream Cheese Flan.

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.

Vanilla roasted peaches with mascarpone, raspberries on a Versace plate.
Print Recipe
5 from 2 votes

Vanilla Roasted Peaches with Mascarpone and Raspberries

An easy restaurant quality peach summer dessert.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 4
Calories: 1742kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoons unsalted butter melted
  • 2 Tablespoons fresh lemon juice 1 lemon
  • 2 Tablespoons sugar
  • 1 teaspoon vanilla extract
  • 2 whole peaches firm/ripe/halved
  • 8 ounces mascarpone cheese room temperature
  • 1 pint raspberries
  • 4 Vanilla dessert shells

Instructions

  • Preheat oven to 400 degrees.
  • In a large shallow baking dish combine butter, lemon juice, sugar and vanilla. Add fresh peaches and turn to coat with butter mixture. Arrange, cut side down in a single layer.
  • Roast until peaches are tender and cooking liquid is syrupy and starting to turn a golden color. 15 – 20 min. Brush with vanilla butter sauce halfway through.
  • Place a roasted peach in a dessert shell. Fill the center with a dollop of room temperature mascarpone cheese. Drizzle some of the vanilla butter sauce. Garnish with mint leaves and scatter a few raspberries around the dessert shell.

Notes

Presentation Tip: Finish the dessert by garnishing with a mint leaf and sprinkle fresh raspberries around the dessert shell. Sprinkle a few dots of the vanilla butter syrup along the perimeter of the dessert shell.
Best Way To Peel Peaches: Fill a medium sauce pan ¾ way full with water. Bring water to a boil then turn down to a simmer. Lower ripe peaches into the simmering water and blanch them for 1 minute. Drain and when cool enough to handle, the skins will fall right off.

Nutrition

Calories: 1742kcal | Carbohydrates: 143g | Protein: 32g | Fat: 113g | Saturated Fat: 53g | Cholesterol: 140mg | Sodium: 843mg | Potassium: 179mg | Fiber: 21g | Sugar: 25g | Vitamin A: 1008IU | Vitamin C: 34mg | Calcium: 109mg | Iron: 27mg

Vanilla Roasted Peaches with Mascarpone and Raspberries…It’s What’s for Dessert.

Southwest Ground Chicken Burgers

By 18 Comments

Roasted green chile peppers bring a moist and spicy element to these ground chicken burgers. Add some Southwestern seasonings and you’ve kicked up your burger game to Fiesta level.

If you’re a fan of New Mexico cuisine, don’t miss my Tortilla Burger Recipe. A lively seasoned burger patty onto a toasted tortilla that's been dressed with refried beans, lettuce and shredded cheese. 

Southwest ground chicken burgers with a slice of tomato and watermelon for a side.

If I were to choose a “last meal” it would be beef burgers, grilled or pan fried, doesn’t matter. Cheese not necessary, topped with onion and some mustard. It’s my favorite thing on earth to eat.

But when I feel the need to lighten up my burger game, ground chicken burgers are a great choice. Especially if they’re stuffed to the brim with everyone’s favorite Southwestern ingredient, roasted Hatch chile peppers.

Using ground chicken makes this a healthier choice than ground beef without losing that burger feel that we all love.

But How Do You Make Juicy Chicken Burgers?

And one that’s not dry and boring?

If not prepared correctly, ground chicken burgers can feel mushy which can cause them to break apart once they hit a hot grill or hot stove-top pan.

A way to fix that problem is by adding bread crumbs to the ground chicken mixture. It’s an easy trick to insure a solid chicken burger patty recipe that will stay together.

The chicken burgers will cook up like a charm, and by adding a vegetable with a high moisture content, such as chopped Hatch chile peppers, they’ll stay nice and moist.

Let’s take a look.

Ingredients You’ll Need

ingredients to make ground chicken burgers.
  • Hamburger Buns: Sesame works well here.
  • 1 Pound Ground Chicken: Either ground chicken breast or a mix of ground chicken breast and chicken thighs.
  • Chile Peppers: Use roasted, peeled, seeded Hatch Chile or Pueblo Chile Peppers.
  • Lettuce: A soft leaf lettuce works well here, such as red leaf, Bibb or Butter Lettuce. Want more of a crunch? Iceberg lettuce would also be a good choice.
  • Tomato, sliced.
  • Cilantro: Fine chopped.
  • Panko Bread Crumbs
  • Cumin
  • Mayonnaise
  • Dijon Mustard

Ingredient Substitutions

  • Cilantro: If you simply don’t like cilantro, just omit it.
  • Dijon: Substitute regular yellow mustard for Dijon.
  • Chile Peppers: If you don’t have access to fresh chile peppers, purchase canned chopped chile peppers on the Mexican food aisle.
  • Mayonnaise: Substitute Sour Cream for extra tang. Or be brave and use Chipotle Mayo in it’s place.

Tip: On Cleaning Roasted Chile Peppers: Friends don’t let friends use water to remove the blistered skins off roasted chile peppers. Just scrape the skins off with your hands. If you rinse them with water, you’re washing away some of that smoky flavor that we all love.

Step by Step Instructions

Ground chicken and ingredients in a bowl to make ground chicken patties.
Ground chicken meat ready to make chicken patties.
  • Step 1: Combine ground chicken, cumin, chopped chiles, chopped cilantro, bread crumbs and salt and pepper. 
  • Step 2: Using your hands, gently mix until well combined.

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

Ground chicken burger patties.
Cooking ground chicken patties stove top in a grill pan.
  • Step 3: Divide the meat mixture into four patties.
  • Step 4: Brush grates or grill pan with oil and grill burgers, flipping a few times, until good grill marks are present and a meat thermometer reads 165 degrees internal temperature. 8 – 10 minutes.
Can I Grind My Own Chicken?

Yes, and It’s so easy. Buy 16 ounces boneless, skinless chicken breasts, pat them dry, chop them into large chunks and pop them into food processor. A few pulses and voila, ground chicken meat. You can also combine boneless skinless chicken thighs with chicken breast for a fattier blend, which will add flavor and texture.

What Kind Of Ground Chicken Should I Buy?

Buying ground chicken breast from the store is easy and readily available. Most ground chicken is a mix between dark and white meat. The bit of added fat from the dark meat is a plus in adding flavor and texture to your chicken burger. You can also use ground chicken breast.

Can I Cook Ground Chicken Burgers In An Indoor Grill Pan?

Don’t have an outdoor grill? Yes, you can use a cast iron skillet or grill pan to make these indoors. Just spray the pan with non-stick spray and brush the pan with olive or canola oil using a brush. Get that pan nice and hot to insure those initial sear marks.

How Many Burger Patties Will This Recipe Make?

I usually like to prepare three pound burger patties from one pound meat. However, with the added ingredients in this ground chicken burger, this recipe will make four good sized chicken burgers.

Are These Chicken Burgers Spicy?

That’s the beauty of chile peppers. You can purchase mild, medium or hot. Which puts you in control of the heat level.

Tips For Success

Here are more tips to make a great chicken burger even greater.

  • Mix fine chopped vegetables into the ground meat. Vegetables have a high water content and will help bring moisture and texture to that chicken burger. Example. This recipe contains chopped Hatch Chile Peppers.
  • Don’t cook them to death! Start with a high temperature to develop a sear, cooking about a minute or so each side, lower heat and finish cooking the burger.
  • Remove your chicken from the heat before you think it’s done. For example, if you like your chicken slightly pink, take your chicken off the grill when it's a bit pinker, tent it with foil for about 5 minutes. It will continue cooking on its own. Please remember that chicken should be cooked to an internal temperature of 165 degrees. Use a digital meat thermometer to determine temperature.
  • Add tomato and lettuce to your chicken burger bun, they will bring a juicy slice of moisture to the overall experience.

The French get involved for a delicious finish to this recipe. A mixture of Dijon and mayo make a great condiment for chicken burgers.

Storing

It’s easy to freeze chicken burgers. For just the two of us, I make the chicken patties, then cook just two and freeze the other two raw patties to cook at a later date. Just wrap them individually in plastic wrap or a freezer zip lock bag and freeze for up to 3 months. Let them thaw overnight in the refrigerator and grill the next day.

Recipe for Southwest Chicken Burger

Green chile chicken burger on a sesame bun with red leaf lettuce.

I hope you give this unique Southwest chicken burger recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

These homemade chicken burgers are easy enough for a weeknight meal and so satisfying with flavor. They may just be the perfect chicken burger.

And if love Southwestern style burgers, don’t miss my recipe for New Mexico Tortilla Burgers. Easy and full of flavor. Don’t eat beef? Check out my recipe for Turkey Burgers For The Grill.

More Popular Burger Recipes

And if you’re looking for more Burger recipes, check out my category for Burger Recipes. You’ll find lots of great recipes, including one of the most popular on my site for Jalapeno Steak Sauce Burger.

And if you're looking to learn more about Colorado and New Mexico Chile Peppers and how to use them, don't miss my article on Chile vs Chili … Know The Difference.

This recipe is adapted from a Martha Stewart recipe = always reliable.

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.

Southwest ground chicken burgers with a slice of tomato and watermelon for a side.
Print Recipe
5 from 5 votes

Southwest Ground Chicken Burgers with Green Chile Peppers

Jazz up those Summer burgers with these Green Chile Chicken Burgers. Oozing with green chile and Southwestern flair.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course Chicken
Cuisine: Southwestern
Servings: 4
Calories: 386kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound ground chicken Either ground chicken breast, or ground chicken (combo of breast and thigh meat)
  • ½ teaspoon ground cumin
  • 6 large roasted Hatch Chile tops and skin removed, chopped (or two cans diced green chile, drained
  • ¼ cup cilantro leaves fine chopped
  • ½ cup Panko bread crumbs or fresh bread crumbs, chopped well.
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground pepper
  • Canola oil for brushing
  • 1 tomato sliced
  • leaf lettuce Soft lettuce like red leaf, butter or bibb
  • 4 sesame seed buns
  • 2 tablespoons mayonnaise or sour cream.
  • 1 tablespoon Dijon mustard

Instructions

  • Heat grill to medium high, or heat a grill pan over medium high heat stove top.
  • Combine chicken, cumin, chiles, chopped cilantro, bread crumbs and salt and pepper.
  • Using your hands, gently mix and divide into 4 patties.
  • Brush grates or grill pan with oil and grill burgers, flipping a couple of times, until good grill marks are present and a meat thermometer reads 165 degrees internal temperature. 8 – 10 minutes.
  • Grill buns, just until toasted, about one minute. Serve burgers on buns with tomato slices, mayo and mustard mixture, and lettuce.

Notes

Substitute Chipotle Mayo for regular mayo. 
Tip; Hands are always the best tool for mixing ground meat. Using a large spoon will crush everything together, creating a tighter mix, which can cause the meat mixture to be dry and too dense in texture.
Buying ground chicken breast from the store is easy and readily available. Most ground chicken is a mix between dark and white meat. The bit of added fat from the dark meat is a plus in adding flavor and texture to your chicken burger. You can also use ground chicken breast.

Nutrition

Calories: 386kcal | Carbohydrates: 39g | Protein: 32g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 76mg | Sodium: 539mg | Potassium: 810mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1068IU | Vitamin C: 104mg | Calcium: 121mg | Iron: 4mg

Hatch Green Chile Chicken Burgers … They’re what’s for Dinner.