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Stuffed Celery With Cream Cheese, Blue Cheese and Olives

By 16 Comments

Stuffed celery with cream cheese is a treat in its self. A combination of crunch and cream equals one of the most popular appetizers. Stalks of celery are filled with cream cheese, blue cheese, chopped green olives and pecans. A holiday family favorite that’s so easy to make and always popular. Simply stated, everyone loves cream cheese stuffed celery sticks.

Another very popular appetizer recipe for the Holidays is this one for my Bacon Jalapeno Cheeseball.

A black appetizer plate with cream cheese stuffed celery sticks, cherry tomatoes, and pickled okra

About This Recipe and Why It Works

I happen to think that a stalk of celery is the perfect vessel for a mixture of cream cheese and chopped green pimento-stuffed olives.

Throw in some crunchy pecans and blue cheese and you’ve got a stuffed celery appetizer full of memories.

The holidays are upon us and with it comes all of the gatherings with family, friends and food. And I can’t imagine a Thanksgiving or Christmas without stuffed celery on our relish plate.

Growing up, I remember the wonderful aromas of a turkey or ham in the oven was torture for a room full of us hungry kids, so we’d always sneak bites off the relish plate while waiting for dinner.

It seemed the celery sticks always took the biggest hit, and along with some uncles, we’d all be fighting for that last stalk.

The textures of this celery appetizer are its most endearing quality. Cool crispy celery and cream cheese with a salty bite of olives, the slight undertone of blue cheese, and a crunch from pecans = heaven.

Somewhat like deviled eggs, there’s a lot of recipes and many filling options. But when it comes down to it, people are looking for that classic old fashioned straight forward recipe that they know and love.

The one that starts with cream cheese.

They’re easy to make. Let’s take a look.

Ingredients to make stuffed celery sticks appetizer recipe

Ingredients You’ll Need

  • Celery: The star of the show. For this recipe, I like to purchase the bags of packaged celery hearts as opposed to the larger whole celery bunches that aren’t packaged. The trimmed hearts make for a quicker assembly because there’s fuss.
  • Cream Cheese: You can purchase either full fat or reduced fat cream cheese. I suggest full fat for full flavor and texture.
  • Blue Cheese: Blue cheese in stuffed celery brings a whole new depth of flavor. You can purchase a wedge of blue cheese and crumble it yourself, or choose a good quality blue cheese that’s already been crumbled. I like Boar’s Head.
  • Green Olives: I choose Mezzetta Olives because of the flavor, quality and the large variety they offer. Simply stated, they do olives right. Look for Mezzetta jarred large Spanish olives stuffed with pimento. The larger the olive, the easier they are to handle and dice.
  • Sour Cream: Sour cream simply makes the filling for celery sticks even creamier. And adds that irresistible tang. Again, I recommend full fat.
  • Chopped Pecans: Adds that special crunch to that creamy filling.
  • Milk: Adding a small amount of milk, thins the filling and makes it easier to spread.

Just combine all the ingredients in a bowl and with a fork stir them together until well blended.

Then using a dinner knife or spreader, simply pat the filling into the prepared celery.

How to build a relish plate around celery sticks

Let’s make a relish plate that everyone will relish.

  • Celery sticks should be the star of the show, so use a bowl that will accommodate those sticks. Standing up and leaning them is a great way to serve them. Start with a large round serving platter and place the celery sticks in a bowl in the center. Then build the relish plate around them.
  • Cherry tomatoes compliment the red in the olive pimento filling. A great choice for the platter.
  • Pickled okra. It’s fabulous, it’s green and the spicy flavor is a nice compliment to any relish plate.
  • One of our favorites and also one of the most popular articles on my site, Pickled Beets! Just drain them well before adding to the platter.
  • Fresh carrot sticks and radishes bring a pop of color and added crunch.
  • Sliced cucumbers or cucumber sticks.
  • Pickled asparagus.
  • Cornichons or any variety of pickle spears, or pickle bites.

When it comes right down to it, just have fun with your relish plate. And the bigger the better.

Tips For Success

How far ahead can I make stuffed celery?

You can prepare and refrigerate the filling a day in advance. But wait until the day of to stuff the celery. Just give the cream cheese mixture a chance to soften at room temperature and fill those celery sticks a few hours before show time. Keep them in the refrigerator until ready to serve.

Oops .. Is your celery a little wilted?

Super crisp celery is a must for a good celery stick. If your celery has become a little wilted in the refrigerator. Just place it in cold water and add a few ice cubes. It will spring back to life.

Can I use walnuts in this recipe?

Absolutely. My mom always used walnuts in her celery sticks. I have gotten in the habit of using pecans simply because I usually have them on hand due to baking projects.

Recipe for Stuffed Celery Sticks

Stuffed celery sticks on an appetizer platter.

I hope you give this Cream Cheese Stuffed Celery Appetizer recipe a try. They’re absolutely delicious and addicting in flavor. And always a big hit at our Holiday table.

And if you love preparing small bite appetizer recipes, check out my Appetizer Category. You’ll find tons of ideas including one of the most popular appetizer recipe on my site for this Caramelized Onion Tart.

Even More Holiday Appetizer Ideas

Happy Holidays to you and your family!  And please … over eat … I insist!  🙂

Stuffed Celery Sticks on an appetizer platter.
Print Recipe
5 from 5 votes

Cream Cheese Stuffed Celery

Stalks of celery are filled with cream cheese, chopped green olives and pecans. A holiday appetizer family favorite
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 8
Calories: 148kcal
Author: Lea Ann Brown

Ingredients

  • 12 stalks of celery cleaned and cut into 3 to 4 pieces about 4 – 5 inches long
  • 8 ounces cream cheese room temperature
  • 10 pimento stuffed green olives chopped
  • ¼ cup chopped pecans or walnuts
  • ¼ cup crumbled blue cheese
  • 1 tablespoon sour cream make that a heaping tablespoon
  • 1 tablespoon milk
  • Fresh ground pepper to taste

Instructions

  • Bring cream cheese to room temperature
  • In the meantime wash, dry and slice celery. Choose stalks that have a wider "boat" to make them easier to fill. Cut the sticks to an even size of 4 – 5 inches. Celery keeps a long time in the refrigerator, save the pieces for later to make soup or mirapoix.
  • Dice olives and pecans and set aside. When the cream cheese is softened, in a medium sized bowl, add olives, pecans, blue cheese and sour cream. Mix very well, adding milk to make the mixture more spreadable.Fold in the pecans and olives.
  • With a spreader or a knife, heap the cream cheese mixture on the stalks of celery and pat it in to neatly fill the celery stick. Using the back of the knife or spreader, clean the sides of the celery.

Notes

It will take about an hour for a 8 ounce brick of cream to soften at room temperature. Cutting the cheese into chunks will reduce the time it takes to soften.
If you want to soften cream cheese in a jiff, just place the unwrapped cheese on a microwave soft plate and microwave on high for 15 seconds
Want to add a little more color to those celery sticks? Once filled, sprinkle on some paprika.

Nutrition

Calories: 148kcal | Carbohydrates: 2g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 233mg | Potassium: 76mg | Fiber: 1g | Sugar: 1g | Vitamin A: 459IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg

Stuffed Celery Sticks …They’re what’s for an Appetizer.

Cochinita Pibil Pork Enchiladas

By 7 Comments

Cochinita pibil pork enchiladas, inspired by enchiladas at Bella’s Restaurant in Taos New Mexico. With earthy achiote paste and citrus juices, yielding luscious, spicy pork enchiladas. A perfect recipe to feed a crowd.

The Pepita Mexican Chocolate Cake makes a great dessert to complete this meal.

Pork Cochinita Pibel Enchiladas garnished with sliced radish and cilantro

On our last trip to Taos we stopped at Bella’s restaurant just off the plaza, where I enjoyed one of the best platters of pulled pork enchiladas I’ve ever had, Cochinita Pibil wrapped in blue corn tortillas.

There’s absolutely no reason to go to New Mexico if you’re not going to order some sort of entree that includes a blue corn tortilla. It’s a New Mexico specialty that you don’t want to overlook.

I spotted these Cochinita Pibil Enchiladas on the menu and the rest was history.

Enchiladas -blue corn tortillas, topped with red or green chile, or mole poblano and filled with your choice of shredded chicken, carne deshebrada or cochinita pibil.

Cochinita Pibil? New to me, so a must try. Blue corn tortillas = yes please.

I savored every bite and vowed to make these New Mexico pork enchiladas in my own kitchen. The only piece I’m missing are the blue corn tortillas, which are impossible (for me) to find here in Denver. I’m still looking.

This is a great recipe to feed a crowd. You can even make and bake it ahead of time and pop it in the freezer.

Let’s get started.

Ingredients You’ll Need

Cochinita Pibil pulled pork is made by using a pork shoulder roast marinated and braised in Achiote Paste, lime, orange juice and a lineup of beautiful spices. It’s then shredded and used for Pibil tacos or enchiladas.

Boneless pork roast cut into slabs ready to marinate and roast.

Pork Roast For Pulled Pork

  • Pork Roast: Purchase a 3 – 4 pound pork shoulder roast, also known as pork butt. When a recipe calls for cutting a pork roast into pieces , I prefer to make things easy and buy a boneless roast.

Whole Seed Spices For The Pulled Pork Marinade

  • Cumin seeds: Toasting cumin seeds brings out the best of their earthy warm flavor.
  • Allspice berries: Bring a dynamic flavor of cinnamon, nutmeg and cloves.
  • Whole black peppercorns: Adds a more pure pepper flavor.

Dried Spices For Pibil Marinade

  • Mexican Oregano: Mexican oregano brings a more citrus flavor than regular oregano, as well as some tones of licorice. These flavors are a better fit with Mexican dishes.
  • Cinnamon: You can commonly find cinnamon in Mexican cuisine. The most well-known being mole.
  • Ground Cloves: An intensely aromatic spice, ground cloves bring a warmness to any recipe.
  • Achiote Paste: The star of the show. The deep rust red color alone is spectacular, and Achiote Paste brings an earthy, peppery flavor with a hint of bitterness.
Orange juice and lime for pork marinade cochinita pibil enchiladad
vinegar and soy sauce marinade for pulled pork enchiladas

Liquid Ingredients For Conchinita Pibil

  • Orange Juice: Adding orange juice not only adds a sweet flavor, but the acid will help tenderize the meat.
  • Lime Juice: Lime juice adds that lime flavor that we all love, and also brightens the overall taste.
  • Soy Sauce: The salty flavor of soy sauce penetrates the meat better than salt. It’s also a flavor enhancer which will help bring out the savory flavor in any meat.
  • White Vinegar: Vinegar helps break down the surface of meat, allowing flavors to penetrate the meat better. It also brightens flavors in any dish.
Grated cheese for pulled pork enchiladas
sliced vegetables for pulled pork enchiladas

For The Filling

  • Shredded cheddar cheese: Choose a good quality cheddar that will bring the best flavor to the overall dish. I usually reach for Tillamook. And grate that cheese myself. Those bags of grated cheese contain preservatives that will keep the cheese from melting smoothly.
  • Sliced poblano peppers: My favorite fresh pepper to use for Mexican recipes. Shaped like a bell pepper, it’s easy to slice or chop and the flavor is similar to a green bell pepper with a little more kick.
  • Sliced sweet onions
  • Canned chopped tomatoes: Choose a good quality brand of canned chopped tomatoes. We used Pomi in Culinary School and I also like Red Gold Petite Diced. The smaller the dice, the better the tomatoes will break down for flavor and texture.
  • Bay leaves: Always bring distinct flavor and fragrance.

How To Make Cochinita Pibil Pork

toasting garlic for pibil enchiladas
Toasting spices for enchiladas
  1. Step 1: Start by trimming the large chunks of fat from the pork roast and cutting it into 2″ thick slabs. Set aside and start making the marinade.
  2. Step 2: Heat a skillet over medium high heat. Once the skillet is hot, add the unpeeled garlic cloves and toast them on each side until they start to brown and are fragrant. Remove and set aside. When cool enough remove peels.
  3. Step 3: In the same skillet, heat oil over medium heat until shimmering. Add achiote, oregano, cloves, cinnamon, black peppercorns, cumin, and allspice and cook, tossing and stirring, until the spices are toasted and fragrant, about two minutes.
Marinade for pulled pork enchiladas
Marinating pork shoulder roast for enchiladas
  1. Step 4: Transfer the toasted spices to a blender or food processor and add garlic, orange juice, lime juice, vinegar, soy sauce, and a big pinch of salt. Blend until smooth. Season to taste with more salt, if needed.
  2. Step 5: Place pork in a roaster pan. Pour marinade over meat and rub it in with your hands. Cover, refrigerate, and let it rest at least three hours or up to overnight.
sliced vegetables for pulled pork enchiladas
layering the pork and vegetables
  1. Step 6: Slice peppers and onions. Drain the canned tomatoes.
  2. Step 7: Once the pork has marinated, tuck the sliced vegetables and tomatoes, along with bay leaves within the layers of the pork. Cover with foil and bake 300 degrees for three hours.
  1. Step 8: Once cooked, shred pork with two forks, soaking it in drippings from the vegetables, sauce and marinade. The onions and peppers are now so tender that they’ll melt into the meat as you shred.

At this point you can either make Cochinita Pibil Tacos, or pork enchiladas.

How To Make Pork Enchiladas

Assembly line, how to fill and roll pulled pork enchiladas
Enchilada Sauce lining casserole dish to place rolled enchiladas
  1. Step 1: Set up an assembly line. This is an important step to streamline the process. Place your frying pan (I like to use my omelette pan, perfect size for corn tortillas) on your stovetop burner. Place a plate next to the burner to place the tortillas once they are fried. Add a bowl of enchilada sauce next to the plate. Next station will be the shredded pork. Followed by the shredded cheese.
  2. Step 2: The final station will be your casserole pan which has been lined with a thin layer of enchilada sauce.
  1. Step 3: Using the casserole pan as your rolling station. Take a fried tortilla and dip it in the enchilada sauce. Tips on frying tortillas below. Place the tortilla in the casserole dish and add a couple of tablespoons of shredded pork.
  2. Step 4: Add a heaping tablespoon of shredded cheese. Don’t overfill the enchiladas, as too much might break the delicate shell. Gently roll the corn tortilla around the filling turn seam side down in the casserole.
Rolled corn tortillas in a casserole dish.
Pulled Pork Enchiladas in a casserole dish ready to bake.
  1. Step 5: Continue to fill and roll the enchiladas until the casserole is full. They can fit snuggly, but don’t overfill the casserole dish. You don’t want to smash them. Six fit nicely in a 10″ x 7″ casserole.
  2. Step 6: Top the enchiladas with more cheese and drizzle on additional enchilada sauce.
  1. Step 7: Ready for the oven. Bake at 350 degrees for 20 – 25 minutes, or until nice and bubbly.
Baked Pulled Pork Enchiladas

FAQ’s and Tips For Success

How Do You Fry Corn Tortillas?

Medium high heat is the key to successfully frying corn tortillas for enchiladas. Heat a skillet over medium high heat, when the skillet is hot, add 1 tablespoon vegetable or canola oil. When the oil is shimmering, lower a single corn tortilla into the oil. Let it cook for 30 seconds. Using tongs, turn it over and let it cook 15 more seconds. Remove to a plate and cover with a paper towel and proceed with the next tortilla. You’ll need to replenish the oil about every third tortilla.

How do you keep corn tortillas from falling apart while frying?

Simply keep that oil at a medium high temperature. If you try to fry the tortillas in oil that isn’t hot enough the tortilla will tear and fall apart when you try to turn it.

Can you freeze pulled pork enchiladas?

Freezing enchiladas after they are cooked works very well. Just cover well. You can bake a whole pan of enchiladas for a latter meal. Simply thaw the enchilada casserole and gently re-heat in the oven at 300 degrees for 30 – 45 minutes. I’ve not had good luck freezing un-cooked enchiladas. They can become soggy and the texture of the cheese becomes odd, affecting both taste and texture. Bake them first.

What Tortillas are Best for Enchiladas? White or yellow?

Corn tortillas are traditionally used to make enchiladas. They have a more “corn” flavor and are sturdier. You most certainly can use white corn tortillas, but they will be more finicking during the frying process. But will work.

Can I use flour tortillas for enchiladas?

No! If you’re using a flour tortilla you’re making a burrito, not an enchilada.

What To Serve With Pork Enchiladas?

A Mexican Rice side dish is the most popular option, and a Mexican themed salad would be a great choice. Take a look at this recipe for Southwestern Salad with Black Beans. For a heartier side, choose Cowboy Beans. And for dessert, try this Pepita Mexican Chocolate Cake.

Friends don’t let friends eat Mexican food without Pickled Red Onions. Serve them table side as a topping.

Cochinita Pibil Pork Enchiladas

Cochinita Pibel Pulled Pork Enchiladas On A Mexican Plate

More Enchilada Recipes

And if you love Mexican food like we do, don’t miss my Mexican Food Category. You’ll find lots of recipe ideas to spice up those meal plans including the most popular on my site for Hatch Green Chili.

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

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

Pulled pork enchiladas.
Print Recipe
5 from 2 votes

Cochinita Pibil Pork Enchiladas

This pork enchilada recipe, inspired by one used at Bella's Restaurant in Taos New Mexico, pops with earthy achiote paste and citrus juices, yielding a luscious, spicy pulled pork enchiladas.
Prep Time1 hour 5 minutes
Cook Time3 hours
Marinade time3 hours
Course: Main Course Pork
Cuisine: Mexican
Servings: 18 enchiladas
Calories: 254kcal
Author: Lea Ann Brown

Ingredients

  • 3-4 pounds Boneless pork shoulder roast Large chunks of fat trimmed and cut into 2 inch thick slabs. Or 6 pounds bone-in pork shoulder, cut into large chunks.
  • For the Marinade:
  • 5 cloves garlic unpeeled
  • 2 tablespoons vegetable oil
  • ¼ cup achiote paste
  • 2 tablespoons Mexican oregano
  • ½ teaspoon ground cloves
  • ½ teaspoon cinnamon
  • 2 tablespoons whole black peppercorns
  • 1 tablespoon whole cumin seed
  • 1 tablespoon whole allspice berries
  • ¾ cup orange juice
  • Juice of 1 lime
  • ¼ cup white vinegar
  • 1 tablespoon soy sauce
  • Kosher salt
  • To Cook The Pork
  • 15 ½ can Tomatoes chopped and drained
  • 2 medium Poblano Peppers tops cut off, and sliced
  • 1 sweet onion sliced
  • 3 whole bay leaves
  • To Build The Enchiladas
  • 4 cups Enchilada Sauce
  • 2 cups Cheddar Cheese Grated
  • 18 Yellow Corn tortillas softened by frying
  • 3 Tablespoons canola oil to fry tortillas

Instructions

  • For the Pork Marinade: Toss unpeeled garlic in a dry skillet over high heat until starting to toast and get dark spots. Peel the skins when cool enough to handle.
  • Heat oil in a skillet over medium heat until shimmering. Add achiote, oregano, cloves, cinnamon, black peppercorns, cumin, and allspice and cook, tossing and stirring, until fragrant, about 2 minutes.
  • Transfer this mixture to a food processor along with garlic, orange juice, lime juice, vinegar, soy sauce, and kosher salt.
  • Blend until smooth. Season to taste with more salt if needed.
  • Place pork in a roaster pan. Pour marinade over meat and rub it in with your hands. Cover, refrigerate, and let it rest at least 3 hours and up to overnight.
  • To Cook The Pork: Preheat oven to 300 degrees.
  • Drain tomatoes. Slice peppers and onions and tuck them along with bay leaves within the layers of the pork.
  • Cover with foil and cook 3 hours.
  • For the Enchilada Sauce: In the meantime make homemade enchilada sauce (recommended) Or open cans of purchased enchilada sauce to equal 4 cups. Place in a wide bowl and set aside.
  • Shred pork with two forks, soaking it in drippings.
  • To build the enchiladas: I like to use 2 – 3 10 ½" by 7" casserole dishes. They're a perfect fit for corn tortillas.
  • Pour just enough of the enchilada sauce to cover the bottom of the casserole dishes by about ½ inch.
  • Set up your assembly line in this order. Skillet to fry tortillas, plate to place the tortillas once they're fried. A bowl of enchilada sauce (bowl should be wide enough to easily dip fried tortillas, a bowl of shredded pork, the shredded cheese and a casserole pan lined with enchilada sauce. Keep a couple of sets of tongs handy to handle food.
  • Heat 1 tablespoon of the oil in a heavy skillet over medium high heat. Once the oil is hot, fry the corn tortillas. Using tongs, place a single corn tortilla into the oil and cook or 30 seconds. Turn the tortilla over and cook for an additional 15 seconds. Remove the tortilla to a plate and cover with a paper towel to keep warm. Repeat with the remaining tortillas, adding more oil when necessary and stacking the tortillas on top of each other and keeping the paper towel on top. Expert tip: the corn tortillas will break if the oil is not hot enough. Keep that heat at medium high. The tortillas should be soft, not crispy. You want to be able to roll them easily.
  • Place 2 cups of the enchilada sauce into a shallow bowl. A deep dish pie plate works very well. Using tongs or your hands, dip a warm tortilla into the enchilada sauce and then place the tortilla into one of the casserole pans.
  • Add a spoon full of the shredded pork, then a pinch of shredded cheese. Don't over-fill the tortillas or they'll break. Roll the tortillas and place them seam side down in the pan, moving the tortilla to the end of the casserole so you can add more rolled tortillas. Repeat.
  • Once the enchiladas are rolled, sprinkle liberally with more grated cheese and spoon more enchilada sauce over the top. About ¾ of a cup of sauce will do.
  • Bake the enchiladas until bubbly. 350 degrees for 20 – 30 minutes.

Notes

Friends don’t let friends eat Mexican food without Pickled Red Onions. Serve them table side as a topping for these pork enchiladas.
Yellow corn tortillas are traditionally used to make enchiladas. They have a more “corn” flavor and are sturdier than white corn tortillas. You most certainly can use white corn tortillas, but they will be more finicking during the frying process. But will work.
Tongs: when using tongs in handling corn tortillas during the frying process, I find the silicone coated tongs to work better than metal. The metal can tend to tear the tortillas with their sharp edges.
Freezing enchiladas after they are cooked works very well. Just cover well. You can bake a whole pan of enchiladas for a latter meal. Simply thaw and gently re-heat in the oven at 300 degrees for 30 – 45 minutes.
I’ve not had good luck freezing un-cooked enchiladas. They can become soggy and the texture of the cheese becomes odd, affecting both taste and texture. Bake them first and then freeze.
Reheating individual enchiladas: I love having a single enchilada for breakfast the next day. Place an enchilada on a plate, cover with a paper towel, or your plastic microwave lid and reheat for 1 minute at 50% power. If it’s not hot enough, reheat at full power in 10 second increments.
What to serve with enchiladas? A Mexican Rice side dish is the most popular option, and a Mexican themed salad would be a great choice. Take a look at this recipe for Southwestern Salad with Black Beans. For a heartier side, choose Cowboy Beans. And for dessert, try this Pepita Mexican Chocolate Cake.
 

Nutrition

Calories: 254kcal | Carbohydrates: 21g | Protein: 15g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 647mg | Potassium: 323mg | Fiber: 4g | Sugar: 6g | Vitamin A: 588IU | Vitamin C: 19mg | Calcium: 147mg | Iron: 2mg

Pulled Pork Enchiladas … they’re whats for dinner

Roasted Green Chile Spicy Hummus Recipe

By 30 Comments

This spicy hummus recipe is a fun twist on traditional hummus. Shake up those chickpeas by adding Southwestern ingredients, roasted Hatch chile peppers, a scoop of cumin and a good shake of Tabasco sauce.

Spicy Hummus Recipe made with Hatch Green Chile Peppers

This recipe was first published January, 2015 and updated December 2020

About This Recipe and Why It Works

Warm pita bread may be one of the best simple pleasures in life. Soft, chewy and so wonderful in flavor. I credit them with my love for hummus.

But why not step out of the box and take a trip South of the Border to spice up that traditional hummus recipe and throw in some corn chips for dipping.

On our most recent trip to New Mexico we visited a restaurant that served Green Chile Spicy Hummus, which once I got home had me digging into my freezer for my stash of Hatch chile peppers.

I most certainly wanted to recreate this New Mexico version of hummus in my own kitchen.

The flavors in this recipe seem to be meant for each other, as they blend into a warmth created by Southwestern ingredients.

Cumin adds an earthy nuance, roasted chile peppers bring that subtle “just right” heat. A shake of Tabasco sauce to keep us honest, and we’re on our way to a delightfully warm hummus appetizer recipe.

Using either canned chickpeas or making hummus from dried chickpeas this is a great addition to your hummus recipe collection.

Let’s take a look.

Ingredients for Spicy Hummus

Ingredients to make spicy hummus recipe
  • Chickpeas: You simply can’t make hummus without chickpeas. You can use dried chickpeas for this recipe or canned. Whichever, you use, be sure to reserve some of that cooking liquid to enhance the texture.
  • Tabasco: Do we ever need an excuse to use Tabasco Sauce? Adding to this spicy hummus recipe simply adds a tangy heat to the overall flavor.
  • Chile Oil: Ever since I had the Hummus appetizer at YaYa’s Restaurant, I simply can’t make hummus without it. Just a swirl over the top takes hummus from ordinary to extraordinary. Give it a try.
  • Cumin: Rich and hearty, earthy and warm, cumin adds a beautiful depth of flavor to this spicy hummus recipe.
  • Tahini: Tahini is made by grinding sesame seeds into a smooth paste. A staple in in Middle East cuisine and essential in making hummus, it can also be used to make dressings and more.
  • Olive Oil: Olive oil is added to make that texture even more luxurious.
  • Red Chile Powder (not pictured) I like to add a good pinch of New Mexico red chile powder for even more heat. This is optional, as it is quite spicy.

How To Make Green Chile Hummus

soaking dried chickpeas to make hummus
Step 1, Soak Dried Chickpeas Overnight

For this recipe, I used one cup of dried chickpeas. It’s easy, just soak the chickpeas overnight in the base of a crockpot. The next morning, turn on your slow cooker to low and let them cook for about 6 hours.

You can also cook chickpeas stove top in less time. Soak chickpeas overnight in your favorite medium sized sauce pan with enough water to cover by an an inch. The next morning cook them for about an hour, or until crunchy tender.

Why are dried chickpeas better than canned? Dried chickpeas are more natural in flavor because they aren’t soaked in preservatives. We make a lot of hummus in our house, because of the health benefits (it keeps me out of the potato chips).

For a quick fix, you bet I’ve made many of batches of hummus using canned chickpeas.

How to make hummus in the food processor using dried chickpeas
Step 2
Making hummus in the food processor
Step 3
  • Step 2: Drain the chickpeas, reserving about ½ cup of the cooking water. Place the chickpeas, garlic, tahini, lemon juice, salt and olive oil in a food processor.
  • Step 3: Blend the mixture to desired texture. We like it creamy, however a shorter blend with leave the texture a bit chunkier. Add more cooking liquid if it seems too dry.
Adding green chile peppers to blended chickpeas for spicy hummus
Step 4
Adding cumin powder to make spicy green chile hummus
Step 5
  • Step 4: Add chopped roasted green chiles. I use Hatch or Pueblo Chiles that I purchase roasted at our markets in the Fall. I keep a stash in my freezer. Just thaw, chop off the tops of the chiles and remove the seed pod. With your hands, or the back of a knife, scrape most of the charred skin from the chiles. Don’t rinse under water, you’re rinsing some of that smoky flavor down the drain. Then chop the chiles.
  • Step 5: Add cumin powder and pulse until mixed well. Don’t puree the chile peppers, you want some chunks present for maximum chile pepper flavor and texture.

Ingredient Swaps

  • Don’t have a stash of fresh roasted chile peppers in the freezer? Just purchase 8 ounces of canned chopped green chiles from the market. You’ll find them on the Mexican food aisle. You can also substitute roasted Poblano peppers.
  • Substitute the juice of one lime for the lemon.
  • Ancho Chile Powder: I like to add New Mexico Red Chile Powder to this recipe, it adds even another layer of heat. This ingredient is optional. You can use Ancho Chile Powder or Cayenne. If you don’t want to add it, just sprinkle a little on top for serving. It adds color and a little heat.

FAQ’s and Expert Tips

Where is Tahini In The Grocery Store?

When I first started looking for Tahini, I had to enlist the help of a clerk to find it. In our markets here in Colorado, I find it next to the peanut butter. It can also be found near the condiments and oils, or on the ethnic aisle.

How do I roast fresh chile peppers?

If you want to use fresh chile peppers and can’t find Hatch, try poblano peppers. Place them on a baking sheet. Using the broiler option on your oven, place the peppers under the heat. Turn them often until skin is charred. Watch them closely, don’t let them burn. Once the peppers are charred, place them in a plastic bag and let them steam for about 10 minutes. Remove them from the bag, slice off the tops, remove excess seeds and slide the charred skin off with the back of a knife or your hands. Chop.

How to decorate hummus?

For any homemade hummus, I always save out a few of the cooked chickpeas to sprinkle on top. For decoration, for depth and texture. For this spicy hummus recipe, I have also topped the hummus with pepita seeds. And always a swirl of chile oil and a dusting of red chile powder, New Mexico or Ancho.

What kind of chile oil do I use?

A swirl of chile oil on top of hummus is a wonderful addition. I always gave a bottle of Thai Kitchen red chile oil in the fridge. It’s a clear red oil with good flavor that’s not too spicy. Some Chinese chile oils are chunky and extremely hot, which would detract from the flavor of this already spicy hummus.

Just use the handle of a spoon to create a pattern in the hummus, then drizzle in the oil.

Suggestions for Green Chile Hummus Dippers

  • Tortilla Chips
  • Triscuits
  • Small rounds of baguette
  • Carrots
  • Celery
  • Sliced cucumbers
  • Pita Bread or Naan
  • Have some run, try Cornichons

Spicy Hummus Recipe

Spicy Hummus Recipe made with Hatch Green Chile Peppers, topped with pepitas and chickpeas

So next time you’re making homemade hummus for an appetizer, take it up a notch with some spice.

This spicy hummus is delicious, with just a kick of heat from the chile, sultry with cumin and a few shakes of Tabasco to liven that palate.

I hope you give this Hatch Chile Hummus recipe a try, and if you do, please give the recipe a star rating and leave a comment about your experience with the recipe.

And if you have a favorite spicy hummus recipe, let me know, I’d love to give it a try.

More Hummus Recipes

And if you’re looking for more dip and spread recipes, don’t miss my Appetizer Category. You’ll find lots of finger food, party food ideas. Including the most popular appetizer recipe on my site for Pear and Blue Cheese Crostini. Check it out.

Spicy Hummus Recipe made with Hatch Green Chile Peppers
Print Recipe
5 from 3 votes

Hatch Chile Spicy Hummus Recipe

Hatch Chile Spicy Hummus. Hummus comes alive when paired with Southwestern ingredients. A kick of heat from roasted chopped Hatch Chile Peppers and a shake or two of cumin and Tabasco Sauce. 
Prep Time10 minutes
Cook Time1 hour
Slow Cooker6 hours
Total Time7 hours 10 minutes
Course: Appetizer Recipes
Cuisine: Southwestern
Diet: Gluten Free, Vegetarian
Servings: 10
Calories: 144kcal
Author: Lea Ann Brown

Ingredients

  • 1 cup Dried chickpeas or two 15 ounce cans, drained, reserving ½ cup of the liquid
  • 8 Roasted Hatch Green Chile Peppers peeled, stems and seeds removed, diced. More if you'd like more heat. Or use two 4 ounce cans of chopped chile peppers.
  • 1 large clove of garlic peeled
  • 1 ½ teaspoons kosher salt
  • ⅓ cup Tahini Paste
  • 1 lemon juiced
  • 6 tablespoons liquid from the cooked chickpeas add more if the consistency seems dry
  • 1 Tablespoon olive oil
  • 1 teaspoon Ground cumin
  • 3 shakes Tabasco Sauce
  • Salt/Pepper to taste
  • ¼ teaspoon New Mexico Red Chile Powder or ancho chile powder
  • 1 teaspoon Chile oil to swirl on top once it's plated. Thai Kitchen is a good brand. It's clear, it's pretty and not too spicy.
  • 1 Tablespoon Pepita Seeds for decoration

Instructions

  • If using dried chickpeas, soak them overnight with enough water to cover by 1 inch.
  • The next morning cook them (undrained) stove top for 1 hour over medium heat, or in a slow cooker for 6 – 7 hours. The chickpeas should be crunchy tender. Drain, reserving ½ cup of the cooking water.
  • If using canned chickpeas drain, reserving ½ cup of the liquid from the can.
  • Roast chile peppers under broiler, turning often. Watch them closely, you don't want them to burn, you just want the skin to be charred. Use Hatch Chile Peppers, or Poblano's. Place the hot peppers into a plastic bag and let them steam for about 10 minutes.
  • Remove most of the charred skin from the peppers. Cut the top off the chiles, and clean out most of the seeds. Rough chop and set aside.
  • Or use 8 ounces of canned roasted chile peppers from the Mexican food aisle.
  • Before you puree the chickpeas, save about 10 to decorate the finished dish.
  • Using a food processor, add the cooked chickpeas, garlic, tahini, lemon juice, liquid from the chickpeas, and olive oil. Sprinkle in the New Mexico or Ancho Chile Powder. Omit the chile powder if you want to reduce the heat factor. Blend until smooth.
  • Add the chopped chile peppers and cumin powder. Pulse until well distributed.
  • Using a spatula, transfer the hummus to your favorite serving bowl and serve with dippers.
  • Top the hummus with a swirl of chile oil, pepita seeds, whole chickpeas and a dusting of red chile powder.

Notes

To serve: Use a large platter and place the spicy hummus in the middle. Surround with dippers such as, tortilla Chips, Triscuits, small rounds of baguette, carrots, celery, sliced cucumbers, pita Bread and even think outside the box and try cornichons.
Decoration: Always save about 10 or 12 cooked chickpeas before you blend them in the food processor. Sprinkle them on top of the finished dish to add texture and decoration. Pepita seeds are a great addition for decoration, flavor and crunch. Use the handle of a spoon to carve out an indentation in the hummus. Pour in the chile oil.  You can also sprinkle on a pinch of red chile powder. New Mexico, Ancho or Cayenne work well here.

Nutrition

Calories: 144kcal | Carbohydrates: 15g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 370mg | Potassium: 234mg | Fiber: 4g | Sugar: 2g | Vitamin A: 34IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 2mg

Hatch Chile Hummus Recipe …It’s what’s for an Appetizer.

Flemings Steakhouse Mac and Cheese

By 17 Comments

An ultra creamy cheesy chipotle steakhouse mac and cheese recipe from the Executive Chef at Flemings. Incredible Southwestern flavor and the creamiest homemade baked mac and cheese recipe you’ll find.

And if you’re looking for a super easy stove top macaroni and cheese recipe, don’t miss my recipe for White Cheddar Mac and Cheese. A 30 minute recipe.

Flemings steakhouse macaroni and cheese in a white bowl.

About This Recipe and Why It Works

Have you ever been to Fleming’s Steakhouse and had their Chipotle Mac and Cheese?  It’s flat out amazing.

Our last visit to Flemings, I ordered this creamy cheese side dish, and turned it into an entree when the menu indicated you could add lobster for an extra charge. I simply couldn’t resist. Billed on their menu as Atlantic Lobster Chipotle Cheddar Mac and Cheese, it’s truly a must order.

I couldn’t believe how exquisite this combination of flavors were. The lobster was simply fun and decadent, but really didn’t make or break the flavor of Flemings mac and cheese.  

This is one of the creamiest macaroni and cheese recipes you’ll ever sink a fork into. What makes this so special?

  • To start with the recipe includes both cheddar and white smoked cheddar cheese.
  • There’s a stick of butter involved, which reminds me of a quote from Julia Child:  “If you’re afraid of butter, use cream”. 
  • With that said, there’s two cups of cream involved and three cups of half and half.
  • And to up the ante, it becomes a spicy mac and cheese with a beautiful combination of toasted panko bread crumbs and chipotle chile powder. Making it a macaroni au gratin style recipe.

Easy enough to make in your own kitchen, and a recipe directly from Flemings Steakhouse, Let’s take a look:

Ingredients You’ll Need

  • The Cheese: A combination of Cheddar and Smoked Cheddar brings a super cheesy experience to this steakhouse mac and cheese. The smoked cheddar is a nice touch for a rustic flavor.
  • Cream and Half & Half: Two cups of heavy cream and three cups of half and half guarantees the creamiest mac and cheese experience possible.
  • The Pasta: This is a cavatappi mac and cheese, a lovely corkscrew spiral shaped pasta. It’s a commonly chosen pasta shape for mac and cheese. It’s twists and turns allow all of that cheesy goodness to cling to every curve of the pasta.
  • White Pepper I personally think white pepper is underrated, and love that it’s used in this recipe. White pepper tastes different than black pepper in that it’s brighter and sharper. It adds a peppery bite without adding black flecks to a white creamy dish. Perfect for this white creamy mac and cheese.
  • Panko & Chipotle Powder: Flemings mac and cheese is finished with a beautiful crunch by toasted panko bread crumbs that have been seasoned with chipotle chile powder. It’s an amazing finish to an already wonderful rustic casserole.

Ingredient Swaps and Substitutions

  • Cream: I have made this recipe by omitting the heavy cream and using only half and half. It was still creamy and delicious.
  • Yellow Cheddar: I used a yellow cheddar cheese for this recipe. If you want to use an aged white cheddar cheese, alongside the white smoked cheddar, would make this an even whiter macaroni casserole.
  • Cavatappi Pasta: A curly shaped pasta such as Rotini would would well here. As would elbow macaroni or even pasta shells. If choosing shells, choose the larger size shells labeled as medium pasta shells.
  • Black Pepper: Don’t have white pepper, you can use black pepper.

Let’s get started.

How To Make Flemings Steakhouse Mac and Cheese

Cooking onions to make Flemings Steakhouse Chipotle mac and cheese.
Adding flour to make roux for chipotle mac and cheese.
  1. Step 1: The process starts by melting the butter in a large Dutch oven and then adding onions. The onions are cooked over medium heat until just turning tender.
  2. Step 2: Is where the roux process starts. Add flour to the hot butter and onions and cook for a couple of minutes, stirring frequently.
Adding milk to flour to make a roux for steakhouse mac and cheese.
Adding cheeses to roux to make chipotle mac and cheese.
  1. Step 3: Add the cream and half and half to the flour butter mixture and cook over medium low heat until the roux starts to thicken.
  2. Step 4: Add the yellow cheddar and white smoked cheddar and stir until blended and melted.
Adding cooked pasta to roux to make flemings steakhouse mac and cheese.
Making chipotle bread crumb topping for flemings mac and cheese.
  1. Step 5 Add the cooked cavatappi pasta and stir.
  2. Step 7: Make the chipotle panko topping. Heat a small non-stick saucepan over medium high heat. Add the panko and chipotle chile powder and stir until panko is just starting to turn golden.
Adding mac and cheese mixture to casserole dish to bake.
Adding chipotle bread crumb topping to steakhouse mac and cheese.
  1. Step 7: Transfer the pasta mixture to your favorite casserole dish.
  2. Step 8: Sprinkle on the Panko Chipotle topping and it’s ready for the oven. Bake at 350 degrees for 20 minutes, or until nice and bubbly.
A spoon full of Flemings steakhouse mac and cheese

Questions You Might Have

Can you freeze mac and cheese?

Yes. Like any cheesy casserole mac and cheese is freezable. This recipe makes a big batch, so when you’ve eaten as much as you can, just freeze in small containers.

How do reheat this recipe?

I like to reheat recipes like this in more manageable individual or small portions. Rather than trying to reheat an entire casserole. And use the microwave. Add a drizzle of liquid (milk or water that you’ve cooked the pasta in) to rehydrate the pasta. Pasta seems to soak up liquid as it sits in the fridge. Reheat in 30 second intervals and use that 50% power feature on the microwave. It will help keep it from becoming greasy.

Can I make this ahead of time?

Yes. You can cook the casserole ahead of time and either freeze it or keep in in the refrigerator for a day ahead of show-time. If the casserole is frozen, let it come to room temperature before reheating. Reheat in a 200 degree oven, until nice and warm. You don’t want to re-cook the casserole, just heat it up.

How To Keep Cooked Pasta Dishes From Drying Out

As it sits, pasta seems to soak up liquid after baking. Don’t throw that pasta cooking water down the drain. It’s liquid gold. Always reserve some of that cooked starchy water. Add about ½ – 1 cup before cooking. It really helps to keep that pasta nice and creamy. I’ve even kept some of that left over water in the fridge. Just add some to the casserole before reheating. Or you can use milk.

What to Serve It With

A steak of course, try this recipe for Steak with Cognac Creamed Mushrooms for a true steakhouse feel dinner. Rather have chicken. Try serving it with the best BBQ Grilled Chicken. This side dish would also pair well with these Honey Garlic Pork Chops.

Recipe for Flemings Steakhouse Mac and Cheese

Flemings Steakhouse Mac and Cheese Recipe with Chipotle

I hope you give Flemings Mac and Cheese recipe a try, it’s truly a very special macaroni and cheese experience.

And if you’re a big pasta fan, don’t miss my Pasta Category. You’ll find lots of tasty recipe ideas. Including the most popular pasta recipe on my site for, Spicy Creamy Shrimp Pasta Recipe.

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.

Flemings steakhouse macaroni and cheese in a white bowl.
Print Recipe
4.94 from 31 votes

Fleming’s Steakhouse Mac and Cheese

A copy cat recipe for Fleming's Steak House Chipotle Macaroni and Cheese. The creamiest mac and cheese recipe you'll find.
Prep Time30 minutes
Cook Time45 minutes
Course: Pasta Recipes
Cuisine: American/Mexican
Servings: 12
Calories: 622kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound pasta cavatappi or curly
  • 2 teaspoons salt
  • 1 tablespoon vegetable oil
  • ¾ cup onion ½-inch dice
  • ½ cup unsalted butter 1 stick
  • 3 tablespoons all purpose flour
  • 2 cups heavy cream
  • 3 cups half and half
  • 2 teaspoons kosher salt
  • 1 teaspoon white pepper ground
  • ¾ pound smoked cheddar cheese grated
  • ¼ pound cheddar cheese grated
  • 1 tablespoon vegetable oil
  • 1 teaspoon dried chipolte chili chipotle chili powder
  • ¾ cup panko bread crumbs

Instructions

  • Preheat oven to 350 degrees F. In a large pot, bring 1 gallon of water to boil. Add 2 teaspoons salt and pasta and cook for 8 – 9 minutes
  • Drain pasta and cool under cold running water. Pasta should be slightly firm. Toss drained pasta in oil and reserve
  • Melt butter in a large sauce pot over medium heat. Add onions and saute for 4 – 5 minutes.
  • Add flour and cook 1 – 2 minute but do not brown.
  • Add cream, half and half, kosher salt and white pepper.
  • Bring pot to a simmer. Cook until sauce is thick, about 5 – 6 minutes Blend cheese into sauce and add cooked pasta.
  • Pour pasta and sauce into a large baking dish casserole. Reserve.
  • In a saute pan over medium-high heat, add oil. Once the oil is shimmering, add bread crumbs and chipotle chile powder. Stir over medium heat for about a minute. Sprinkle bread crumbs over macaroni and cheese and bake for 20 minutes.

Video

Notes

Make Ahead: You can cook the casserole ahead of time and either freeze it or keep in in the refrigerator for a day ahead of show-time. If the casserole is frozen, let it come to room temperature before reheating. Reheat in a 200 degree oven, until nice and warm. You don’t want to re-cook the casserole, just heat it up. 
Can you freeze this casserole? Yes. Like any cheesy casserole, you can cook this mac and cheese and freeze it for a later date, or you can freeze left-over portions.
Reheat recipes like this in more manageable individual or small portions. Rather than trying to reheat an entire casserole. And use the microwave. Add a drizzle of liquid (milk or water that you’ve cooked the pasta in) to rehydrate the pasta. Pasta seems to soak up liquid as it sits in the fridge. Reheat in 30 second intervals and use that 50% power feature on the microwave. It will help keep it from becoming greasy.
 

Nutrition

Calories: 622kcal | Carbohydrates: 38g | Protein: 18g | Fat: 45g | Saturated Fat: 28g | Cholesterol: 137mg | Sodium: 1081mg | Potassium: 252mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1412IU | Vitamin C: 2mg | Calcium: 381mg | Iron: 1mg

Flemings Steakhouse Mac and Cheese, it’s whats for dinner.

Slow Cooker Pork Chops with Apples and Onions

By 54 Comments

Slow Cooker Pork Chops with Apples is an easy dish to make when cooking for two. Thick cut bone-in pork chops are seared, then braised in the slow cooker with sliced onions, apples and figs. Seasoned with anise seed, this is a savory delight. Serve this tasty dish with mashed potatoes or polenta.

About This Recipe and Why It Works

When the leaves start turning from green to brilliant Fall colors, I start turning to my slow-cooker for easy flavor-packed savory meals.

And this Slow Cooker Pork Chops With Apples recipe couldn’t be more timely for convenience and for the season.

Tender bone-in thick cut pork chops are seared golden and seasoned with anise seed. The pork chops, tart granny smith apples, savory onions, and figs are then braised in a mixture of orange juice and red wine vinegar.

End result, you’ve got an explosion of complex flavors that will wow the palate. And a thick cut pork chop that is fall off the bone tender.

So working smarter not harder, grab that slow cooker and let’s get started.

Ingredients You’ll Need

Ingredients to make slow cooker pork chops with apples
  • Thick Cut Pork Chops, Bone in: Bones make for an extra boost of flavor. Ask your butcher for thick center cut bone-in pork chops. How thick are center cut pork chops? They should be about 1 – 1 ½ inches thick.
  • Granny Smith Apples: Granny Smith’s are famous for their green apple flavor. With their tart flavor and acidic tang, they compliment the ingredients in this recipe. Plus they are firm and crisp and will hold up better for this long slow braise.
  • Orange Juice: Orange juice not only brings an acidic factor to this recipe, but also sweet and bright flavor.
  • Sweet Onions: Use sweet onions or yellow onions.
  • Butter and Olive Oil: Butter and olive oil are great partners for searing meat. The butter brings that buttery flavor and the olive oil keeps the butter from burning.
  • Anise Seeds: Anise seeds are closely related to fennel seeds and have somewhat of a similar flavor. Anise seeds have a more licorice like flavor.
  • Figs: I would recommend using only fresh figs. I couldn’t find them for this photo, so used dried figs. Even though they added a lot of flavor to the dish, they do carry a bitter note.

Ingredient Swaps

  • Pork Chops: You can substitute thick cut boneless butterfly pork chops for the bone-in chops called for in this recipe. If you must. 🙂
  • Apples: Braeburn Apples bring the same great qualities to this recipe as do Granny Smith. They’re just slightly sweeter. Most other red apple varieties are softer and sweeter. You can use them, but they’ll be more mushy once the recipe is cooked.
  • Citrus Juice: Any sweet citrus juice can be substituted for the orange juice. Apple juice is a good choice and cranberry juice would be a nice substitute.
  • Anise Seeds: Fennel seeds are a great substitute for anise seed.
  • Figs: If you can’t find fresh figs, I would recommend deleting them from the recipe. If you use dried Mission figs, the flavor will be bitter. But, of course you can use them.
  • Dutch Oven: You can make this recipe in a Dutch Oven rather than a slow cooker. Just follow the recipe instructions, and cook in a 325 degree oven for 2 hours, or until pork chops are tender.

Step by Step Instructions, It’s Easy

The most important step in a successful braising recipe is searing and browning the protein.

pan-seared-thick-cut-pork-chops
  1. Step 1: Sear the Pork Chops: For this recipe, I used both butter and olive oil. Get your pan nice and hot, then add the oils. Once the butter has melted and the bubbles start to subside, add the thick cut pork chops and sear each side for about 4 minutes per side. You want the chops to be crispy browned. Once you’ve turned the chop, sprinkle the cooked side with Anise Seed. Using the back of a fork, press the seeds into the meat while the uncooked side continues to brown.
green apples in slow cooker for Pork Chops with Apples.
  1. Step 2: No need to peel those apples, just cut them into wedges and place them into the bottom of your crock pot.
Adding thick cut bone in pork chops to crockpot over apples
  1. Step 3: Place the browned pork chops on top of the apples.
adding figs over onions apples and pork chops for braised pork chops
  1. Step 4: Sprinkle those sliced onions on top of the pork chops then place the Mission figs over the onion slices.
  2. Step 5: After a good shake of salt, some fresh ground pepper, orange juice and red wine vinegar for the braising liquid, you’re ready to plug in that slow cooker and enjoy the aromas that fill your home.

Slow Cooker Pork Chops With Apples, FAQ’s

Can I Use Any Type Of Apples?

Yes, you can use any type of apples. Again, no need to peel them unless you want. Keep in mind, different apples bring different levels of sweetness. Which can change the flavor profile. And figs are very sweet, so keep that in mind when choosing apples.

Do I Have To Sear The Pork Chops Before Slow Cooking?

You don’t have to. But I do recommend that you do so. Searing brings a crispy texture and an extra layer of flavor. But you can add the pork chops without that pre-sear step.

What If I Can’t Find Figs?

Figs are a very seasonal fruit. If you can’t find them, simply omit them from this recipe.

Can I Freeze This Recipe?

The pork chops will freeze just fine. Simply store them in an air tight container and freeze for up to 3 months. I’m not a fan of freezing cooked apples. The texture becomes compromised.

Serving Suggestions

  • Once the pork chops are tender, fish them out of the slow cooker to a platter. Using a large serving spoon, drench the pork chops with the liquid from the slow cooker. Then spoon the onions, apples and figs over the pork chops.
  • Polenta or mashed potatoes make a wonderful side dish for crock pot pork chops and apples, as well as roasted sliced Delicata squash. The photo shows polenta and delicata squash.

Other side dishes to consider would be Garlic Butter Slow Cooker Baked Potatoes, or even A Perfect Tossed Salad . Or check out Green Beans with Dijon Mustard Cream Sauce.

Recipe for Slow Cooker Pork Chops with Apples

Slow Cooker Pork Chops with Apples served with Delicata Squash and Polenta

If you’re looking for an easy recipe for thick cut pork chops, I hope you give this slow cooker pork chops and apples a try. And if you do, please come back and give the recipe a star rating, or scroll down and leave a comment about your experience with the recipe.

And if you’re looking for more pork recipes, don’t miss my Pork Category. You’ll find lots of great recipe ideas, including my recipe for Crock Pot Country Style Pork Ribs.

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.

Slow Cooker Pork Chops with Apples and Onions.
Print Recipe
5 from 5 votes

Slow Cooker Pork Chops with Apples and Onions

Pork and apples are a classic pairing, and figs and sweet anise seed, orange juice and red wine vinegar, all add an exciting depth of flavor. Give this Slow Cooker Pork Chops with Apples a try next time you're using your slow cooker.
Prep Time20 minutes
Cook Time7 hours
Total Time7 hours 20 minutes
Course: Main Course Pork
Cuisine: American
Servings: 2
Calories: 744kcal
Author: Lea Ann Brown

Ingredients

  • 2 pork chops bone in, thick cut, about 1 ½ pounds
  • 1 teaspoon aniseed
  • Salt and pepper to taste
  • 2 Granny Smith apples sliced
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 yellow onion thick sliced
  • 12 Mission figs cut them in half
  • 1 large clove garlic minced
  • ½ cup orange juice
  • 1 Tablespoon red wine vinegar

Instructions

  • Heat a large heavy skillet over medium high heat. Add butter and oil. Once butter is bubbly and melted, add the pork chops. Sprinkle with salt and pepper. Cook on one side for 4 minutes. Don't turn, just let the one side of the chop sear nice and brown.
  • Turn the pork chops over, and sprinkle the browned side with salt and pepper and the anise seeds. With the back of a fork, press the anise seeds into the browned side of the pork chops, slightly crushing the anise seed.
  • Cook the pork chop for four minutes. Both sides should be nice and seared.
  • Spray your Crock Pot with non-stick spray and sprinkle in the apples.
  • Place browned pork chops on top of the apples.
  • Next layer in the slices of onions and the figs. Sprinkle the garlic over the mixture and add orange juice and red wine vinegar.
  • Cook on low 6 – 7 hours.

Notes

Once the pork chops are tender, fish them out of the slow cooker to a platter. Using a large serving spoon, drench the pork chops with the liquid from the slow cooker. Then spoon the onions, apples and figs over the pork chops.
Polenta or mashed potatoes make a wonderful side dish, as well as roasted sliced Delicata squash.
If you can’t find fresh Mission figs, just omit them from the recipe. 
You can substitute thick cut boneless butterfly pork chops for the bone-in chops called for in this recipe. If you must. 🙂

Nutrition

Calories: 744kcal | Carbohydrates: 95g | Protein: 33g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 75mg | Potassium: 1622mg | Fiber: 14g | Sugar: 75g | Vitamin A: 1008IU | Vitamin C: 50mg | Calcium: 158mg | Iron: 3mg

Slow Cooker Pork Chops with Apples and Onions…It’s What’s for Dinner