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Old Fashioned Orange Slice Bars Recipe

By 61 Comments

Adding pieces of cut up orange slice candy to snack bars is a delicious treat. This is a recipe for old fashioned Orange Slice Bars. If you’re a fan of orange slice candy, you’re going to go crazy over these chewy dessert bars. They’re over the top kid friendly and popular for any age.

Snack bars made with orange slice candy served on a white plate with milk and blue depression glasses

About This Recipe and Why It Works

When’s the last time you had some of those sugary gooey orange slice jelly candy???

I used to love those things as a kid. So no wonder I would love these orange slice bars.

Orange slices are chopped and then soaked in water before mixing with the dough and baking. 

The dough isn’t too sweet which compliments the bright taste of the orange slice candy.

The end result is chewy cake like bar that has a crunch of pecan. Dusted with powdered sugar and everyone you make these for will flip.

History of Orange Slice Bars

My mom has had this recipe for as long as I can remember. Notes indicate the recipe came from our neighbor who lived about a mile from us. They made an appearance at every church supper pot luck plus my mom made them often.

My memory tells me that the recipe came from the manufacturer of this candy.

With all that said, these Orange Slice Bars recipe is a crowd pleaser.

Easy Way To Cut Up Orange Slice Candy

The hardest thing about this recipe is chopping up those packaged orange slice candies.  Even the sharpest of knives doesn’t work well against that thick gooey sugary candy.

I find that if you place the candy in the freezer for about 20-30 minutes. They’re easier to chop. Use a knife or a good pair of kitchen shears to cut the candy into eight pieces. Dipping the shears or knife in cold water helps with the process.

How To Make This Recipe

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

  • Large Eggs
  • Flour
  • Sugar
  • Vanilla
  • Unsalted Butter
  • Orange Slice Candy
  • Pecans
  • Baking Powder
  • Salt
Cutting orange slice candy into pieces
Step 1
soaking orange slice candy pieces in water
Step 2
  • Step 1: Freeze whole orange slice candy for 20 – 30 minutes. With a very sharp knife, cut the candy into eights.
  • Step 2: Place the pieces of candy in a bowl and pour 6 tablespoons of boiling water over the candy. Let it stand for at least 2 hours and even overnight if you’re not in a hurry.
Using a chef knife to chop pecans
Step 3
Batter for orange slice bars
Step 4
Making orange slice bars in a kitchen aid mixer
Step 5
  •  Step 3: Chop the pecans. I like using my chef’s knife.
  • Step 4: Using a mixer, cream butter and sugar; add eggs and blend well.
  • Step 5: Mix together dry ingredients and add to egg mixture. Using the paddle attachment, gently mix together and then add orange candy and pecans.

Spread the batter into greased and floured 15 ½ x 10 ½ inch jelly roll pan. Bake 34 – 40 minutes at 325 degrees.

While the bars are still warm, sprinkle with confectioner’s sugar. Let the bars cool completely before slicing.

Storage:

  • Orange slice bars can sit covered at room temperature for up to three days. Refrigerate in an air-tight container after that. They will stay fresh for up to a week.
  • They will also freeze very well. Wrap in plastic wrap and then in aluminum foil. Freeze for up to six months. Defrost in refrigerator overnight.

Recipe for Orange Slice Bars

3 orange dessert bars stacked. With a blue glass benind.

I hope you give this recipe a try, and if you do, please come back and give it a star rating. And leave a comment about your experience with the recipe.

And if you have any favorite recipes using orange slice candy or for dessert bar recipes, let me know, I’d love to give it a try.

And if you’re looking for even more dessert recipes, don’t miss my Dessert Category. You’ll find lots of mouthwatering recipes including the most popular dessert recipe on my site for No Bake Key Lime Pie.

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.

A stack of orange slice bars with orange slice candy
Print Recipe
5 from 6 votes

Orange Slice Bars Recipe

If you’re a fan of orange slice candies, you’re going to go crazy over these chewy bars
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 12
Calories: 480kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound orange slice jelly candies
  • 6 Tablespoons boiling water
  • ½ cup butter
  • 2 ¼ cups sugar
  • 4 whole eggs
  • 2 ½ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • ½ cup pecans chopped

Instructions

  • Cut orange slice candies into eights;  pour boiling water over candy slices and let stand 2 hours or overnight.  
  • Using a mixer, cream butter and sugar until it seems fluffy. Add eggs and mix on low until blended.
  • Sift dry ingredients together; add to creamed mixture. Add orange slices and pecans and gently mix until well blended. Batter will be thick.
  • Using a spatula, put into greased and floured 15 ½ x 10 ½ inch jelly roll pan. 
  • Bake for 35-40 minutes at 325 degrees or until done. Sprinkle with powdered sugar while warm. Let the bars completely cook before cutting into squares.

Notes

The hardest thing about this recipe is chopping up those packaged orange slice candies.  Even the sharpest of knives doesn’t work well against that thick gooey sugary candy.
I find that if you place the candy in the freezer for about 20-30 minutes. They’re easier to chop. Use a knife or a good pair of kitchen shears to cut the candy into eight pieces.

Nutrition

Calories: 480kcal | Carbohydrates: 89g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 74mg | Sodium: 224mg | Potassium: 153mg | Fiber: 1g | Sugar: 68g | Vitamin A: 325IU | Calcium: 53mg | Iron: 1.7mg

Old Fashioned Orange Slice Bars … They’re what’s for dessert.

Louisiana Sunburst Salad, A New Orleans Salad Recipe

By 32 Comments

Soaking dried cranberries in Port wine brings a unique layer of flavor to this New Orleans themed salad. Louisiana Sunburst salad is a recipe made famous by the Palace Cafe in New Orleans.

Louisiana Sunburst Salad served on a black salad plate from target

About this Recipe and Why It Works

A few years ago, we hosted a New Orleans themed Super Bowl Party with a buffet dedicated to Creole and Cajun dishes. Our friend Teri brought this New Orleans salad, a very, tasty recipe from the Palace Cafe in New Orleans.

A little bit of History about this Louisiana Sunburst Salad: The Palace Cafe is located at the foot of the French Quarter, in the Werlein’s Music Building and has earned national and local critical acclaim since it opened in 1991. Owners include members of the legendary Brennan family.

So as you can see, this salad comes with quite the pedigree which explains it’s elegant and intoxicating flavors.

The salad starts with an impressive idea to soak dried cranberries in port wine. And as we all know, port and blue cheese are a classic pairing, so the salad is sprinkled with crumbled Stilton Cheese to add to its charm.

Toasted sliced almonds bring a nice crunch, and the sweet tangy raspberry vinaigrette which includes a healthy dose of hot sauce, makes this an exciting flavor profile.

A perfect side dish for any Cajun or Creole main dish, or in my humble opinion, this works well alongside a big beautiful grilled steak or BBQ Chicken. And of course a perfect salad for this Easy Gumbo Recipe.

Let’s get started.

Noteworthy Ingredients You’ll Need

Ingredients to make a New Orlean's themed salad
  • Port Wine: We used a Tawny Port. You can also use a Ruby Port.
  • Tabasco Sauce: We can’t have a New Orleans salad without a kick of Tabasco.
  • Dried Cranberries: Ocean Spray Craisins are readily available for purchase.
  • Sliced Almonds
  • Raspberry Vinegar
  • Olive Oil: Extra Virgin Olive Oil always works best, as the flavor isn’t too strong or too mild.
  • Cinnamon
  • Sugar
  • Stilton Cheese: Stilton is an English semi-soft, crumbly, creamy cheese. With a bold rich flavor it will bring an intense and complex flavor to this salad.

Ingredient Swaps:

  • Wine: If you don’t have Port, you can substitute Sherry, which is a cousin of port, Marsala, an Italian fortified wine or Madeira is a substitute. Even Vermouth would work. Unsweetened fruit juice would be an option here. But please, give that rich elegant Port a chance, even if it means a special trip to the liquor store.
  • Hot Sauce: Tabasco is probably the most well-known Louisiana Hot Sauce, but you can also substitute Louisiana Brand Hot Sauce. Or your favorite Cajun or Creole Hot Sauce.
  • Nuts: If you don’t have almonds, you can substitute pecans. Just follow the directions to toast them as you would the almonds.
  • Sweetener: This recipe calls for sugar, but you can substitute equal amounts of honey or even agave syrup.
  • Blue Cheese: You can substitute a creamy blue cheese for the Stilton. Award Winning Point Reyes Blue Cheese is my absolute favorite blue cheese on earth. Creamy and bold in flavor, it would work well in this salad. Maytag blue cheese is also a quality choice. Maytag blue cheese is produced in Iowa and is a cow's milk cheese with exceptional blue cheese flavor and creamy texture.

How To Make This Salad

soaking dried cranberries in port wine
Toasting almonds on a sheet pan covered with parchment paper
S
  1. Step 1: Soak the cranberries. Place the dried cranberries in a small bowl. Cover with the port wine, cover with plastic wrap and let them soak overnight in the refrigerator.
  2. Step 2: Toast the Almonds. When you’re ready to prepare the salad. Preheat oven to 350 degrees. Scatter almonds on a baking sheet covered with parchment paper. Bake them 5 – 7 minutes or until just starting to turn golden and are fragrant. Watch them closely, as they can burn easily.
  1. Step 3: Build that salad. Place the ingredients for the vinaigrette in a large wooden salad bowl. Using a whisk, briskly mix together until the salad dressing is emulsified. Which basically means that the oil, water and vinegar has become one. You can also put the ingredients into a mason jar, seal with the lid and shake the daylights out of it.
  2. Step 4: Add the greens to the salad bowl and with tongs, mix well to coat the greens with the dressing.
Step 5

Serve the salad: Place greens on a chilled salad plate, and sprinkle with cranberries, almonds and blue cheese.

Tips for Success

Can I prepare this salad ahead of time?

Yes and No. You can prepare the dressing in advance, either the day of or even a couple of days ahead of time. But you can’t dress the salad ahead of serving. The vinaigrette will cause the salad greens to wilt and become soggy.

Chill Those Salad Plates

Chill the plates in the refrigerator a few hours ahead of time. A crisp salad stays crisper when served on chilled plates.

Will this salad keep as leftovers?

No. Again, even if stored in the refrigerator in a sealed container, the greens will wilt once dressed with the vinaigrette.

Recipe for Louisiana Sunburst Salad

I hope you give this Cajun themed salad a try, and if you do, please come back and give the recipe star rating and leave a comment about your experience with the recipe. Bookmark this one and thank you Brennans.  I’m interested to know, have you been to The Palace Cafe?

And if you have a favorite New Orleans, Louisiana themed salad recipe, let me know, I’d love to give it a try.

More Salad Side Dish Ideas

And if you’re looking for more salad recipes, don’t my salad category. You’ll find lots of ideas for side salad, vegetable salads and dressing and vinaigrettes. Including the most one of the most popular salad recipe on my site for tossed salad with Red Wine Vinegar Salad Dressing.

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.

Louisiana Sunburst Salad served on a black salad plate from target
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5 from 12 votes

Louisiana Sunburst Salad

This is a recipe for Louisiana Sunburst Salad. A beautiful salad made famous by the Palace Cafe in New Orleans. There's a lot of special flavors in this salad, but the port poached cranberries are a stand out. 
Prep Time30 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Cajun
Servings: 6
Calories: 328kcal
Author: Lea Ann Brown

Ingredients

  • For the Salad
  • 4 Tablespoon Dried cranberries Craisins
  • 4 Tablespoons Ruby port wine
  • 12 ounces Salad Greens Mesculin micx, mixed baby lettuces like mache, frisee, radicchio, spinach. or a Spring Mix works well here
  • 2.25 ounce almonds sliced, toasted. A small package from the baking section at the grocery store.
  • ½ cup Stilton cheese crumbled, or blue cheese
  • For the Vinaigrette
  • ½ cup vegetable oil
  • ¼ cup Raspberry vinegar
  • 1 Tablespoon water
  • 5-10 dashes Tabasco sauce
  • 1 teaspoon ground cinnamon
  • 1 Tablespoon sugar or honey
  • Salt and pepper to taste

Instructions

  • Soak the cranberries overnight in the port. Or for at least 6 hours.
  • To toast the almonds: Preheat oven to 350 degrees. Scatter almonds on a baking sheet covered with parchment paper. Bake them 5 – 7 minutes or until just starting to turn golden and are fragrant. Watch them closely, as they can burn easily.
  • In a large mixing bowl, or wooden salad bowl, add the oil, water, vinegar, Tabasco, cinnamon and sugar. Whisk until emulsified. Add the lettuce and toss. Season with salt and pepper. You can also add the vinaigrette ingredients to a mason jar and shake the jar to emulsify.
  • Place the greens on serving plates and garnish with the crumbled cheese, cranberries, and almonds. Serve immediately.

Notes

Prepare this salad just before serving. If you mix the greens with the vinaigrette too soon, the lettuce will wilt and become soggy.
Chill the plates in the refrigerator a few hours ahead of time. A crisp salad stays crisper when served on chilled plates.
You can substitute a creamy blue cheese for the Stilton. Award Winning Point Reyes Blue Cheese is my absolute favorite blue cheese on earth. Creamy and bold in flavor, it would work well in this salad. Maytag blue cheese is also a quality choice. Maytag blue cheese is produced in Iowa and is a cow’s milk cheese with exceptional blue cheese flavor and creamy texture.

Nutrition

Calories: 328kcal | Carbohydrates: 18g | Protein: 6g | Fat: 26g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 171mg | Potassium: 317mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1365IU | Vitamin C: 26mg | Calcium: 101mg | Iron: 1mg

New Orleans Salad … It’s what’s for dinner

Blue Cheese Burgers, Juicy Burgers With Cheese Inside

By 42 Comments

Juicy and full of flavor, this blue cheese hamburger recipe comes from the Silver Spur Ranch. It’s Cowboy approved and mouthwateringly delicious. Adding Cholula, Worcestershire and blue cheese to ground beef before cooking truly elevates your burger game.

Blue cheese burger recipe topped with rings of onion and tomato with crinkle fries.

What Are Blue Cheeseburgers?

A blue cheese burger is simply a cheeseburger that features blue cheese for the cheesy element, rather than traditional American or cheddar cheese. Blue cheese brings a tangy pungent flavor to a ground beef patty.

What Makes This Blue Cheeseburger Better?

Cheeseburgers are my all time favorite food, and I’ve made a crazy amount of them over my cooking years. I know my burgers. Here’s why I like this version and why I think you’ll agree. It’s all about Blue Cheese Burgers mixed in vs. stuffed or topped.

  • Blue Cheese Burgers With Cheese Mixed In: So many recipes I see call for sprinkling blue cheese on top of the cooked burger patty, or using blue cheese dressing as a topping … and call it a day. I guess you could call that a blue cheese hamburger, but for this recipe, the cheese lives inside the burger patty. Melted through. Every bite you take you’ll find blue cheese flavor. And no cheese crumbles sliding off into your lap.
  • Mixed not stuffed: The blue cheese is crumbled and mixed into the ground beef, rather than trying to make a pocket in the beef patty and stuffing it with blue cheese. This makes an easier burger patty to prepare and distributes the blue cheese flavor evenly throughout the burger.
  • Texture: When you fold blue cheese directly into the ground beef, everything evens out. The fat in the cheese melts and the cheese softens. The beef picks up that famous blue cheese flavor without overpowering. The texture of the burger stays tender and juicy. Almost plush.
  • Seasonings: This burger recipe adds Worcestershire Sauce, dry mustard and a kick of heat from Cholula sauce. These are very complimentary additions that add some zest to the flavor.

Let’s take a look:

Table of contents

Ingredients You’ll Need

ingredients to make blue cheese hamburgers

As far as the ingredients for these recipe, let’s just say this lineup makes for one of the most mouthwatering burgers you’ll ever taste.

  • What meat works Best For Blue Cheese Burgers? 80-20 blend ground beef: Fat equals flavor. It may sound like a high fat content, but most of the fat renders out during the cooking process. 20% fat content will give you a moist juicy hamburger. And grass fed beef is always a healthier option. (source Webmd) Ground Chuck is also a very popular choice for any burger.
  • Blue Cheese: With a texture like butter and rich in aroma and flavor, blue cheese adds a spicy piquancy to ground beef. It’s a delicious combination.
  • Hot Sauce: Adds just enough spice to get your attention, but not to over-power. Use your favorite. I like Cholula, a rich, bold and medium heat sauce. Tabasco sauce would also be a good choice here.
  • Worcestershire Sauce: My very favorite ingredient in this recipe. Savory, sweet and with a distinct tang, it really ramps up and compliments the flavor.
  • Dry Mustard: My 2nd favorite ingredient in this recipe. Dry mustard adds a tangy heat. Clean with a fresh aroma and sharp flavor, it’s a perfect partner for ground beef and blue cheese.

What Are The Best Buns for Cheese Burgers?

Choose a regular hamburger bun that's soft, sturdy and flavorful. No need to go gourmet here. Tip: I discourage the use of Brioche buns simply because they are too soft, too sweet, and that high butter and sugar content can lead to a soggy bun that will fall apart under the weight of a juicy burger.

What’s The Best Blue Cheese For Burgers?

Blue cheese can be slow to melt, so how do you choose the best blue cheese for burgers?

Let’s talk creamy. Purchase a wedge of blue cheese in the gourmet cheese section at your store. Here are some creamy blue cheese options.

  • Award Winning Point Reyes Blue Cheese is my absolute favorite blue cheese on earth. Creamy and bold in flavor, it’s perfect for melting into these burgers.
  • Maytag blue cheese is also a quality choice. Maytag blue cheese is produced in Iowa and is a cow’s milk cheese with exceptional blue cheese flavor and creamy texture.
  • Stilton Cheese: Stilton is an English semi-soft, crumbly and creamy. With a bold rich flavor it will bring a more intense and complex flavor to these burgers.

Purchasing blue cheese in a plastic container that’s already been crumbled can result in a dry textured blue cheese. Skip it, you’ll find these container cheeses won’t blend well with the hamburger meat and you’ll end up with a dry burger.

Steps To Make Blue Cheese Cheeseburgers!

Let’s get started.

mixing ingredients to make hamburger patties
  1. Step 1: How To Mix Blue Cheese Into Burgers. Grab a large bowl and add all of the ingredients. Use your (very clean) hands to blend the ground beef with the seasonings. Respect the meat! Culinary school drills it into you early. Don't manhandle it and don’t use a spoon or large utensil. Doing so will simply smash the ingredients together and cause the burgers to become too dense and mushy in texture. Pro Tip: Hands are your best tool here.
Blue cheese burger patties ready to cook.
  1. Step 2: Form the meat into burger patties. Using your hands, gently form the meat mixture into six 6-ounce patties. Don’t over-work the meat, you want them to be just firm enough to hold together. We like ⅓ pound burgers, so due to the extra ingredients, each burger will weigh just over 6 ounces. Use a kitchen scale to weigh each chunk of meat before forming into patties. Cover the patties with plastic wrap and let them rest in the refrigerator for 2 hours or even over-night.
  2. Step 3: Cook the hamburgers. Using either an outdoor grill or cast iron skillet, either way cook time for the burgers is 5-6 minutes per side. Get the cooking surface nice and hot then add the hamburgers. After there’s a good sear on one side of the burger, turn heat down and cook 5 – 6 minutes. Only turning once, cook the other side of the burger for the same amount of time. Use a instant-read thermometer to insure the internal temperature reaches 160 degrees. Remove from heat, keep the burgers warm and tented while you toast the burger buns.
  3. Step 4: Toast the buns. Butter each bun with butter or mayo and cook butter side down until the buns are nice and toasty. Serve immediately.

Tips for Success

  • Small Crumbles: Crumble the cheese as small as you have patience for. Large chunks of cheese may end up poking out from the patty and that cheese will burn easily. If you have an exposed chunk of blue cheese, press it gently back into the burger patty.
  • Don’t over mix or over handle the ground beef mixture. Doing so will compact the meat and cause the patties to be dense and dry. Gently form the patties to where they are firm enough to stay together.
  • Too much cheese: If you’re a blue cheese fanatic, don’t be tempted to add more. It may cause the burger patties to fall apart, the flavor balance will be “off”, cheese leaks and flames happen.
  • Resting: Once cooked, let those burgers rest for a few minutes, tented with foil. This will help the juices to redistribute inside the burger patty, instead of running out when you take your first bite.

Toppings for Blue Cheese Cheeseburgers

These blue cheese burgers are so full of flavor it really doesn’t need much in the way of toppings, but here are some suggestions if you’re looking to jazz things up.

  • Onions: Thin sliced rings of sweet onions or red onions work well here.
  • Greens: Curly green leaf lettuce always makes a nice show on any burger, but don’t forget about peppery arugula for a different flavor profile. Place either on the bottom bun before adding the patty.
  • Tomatoes: When in season, a slice of sweet fresh tomato is always a treat.
  • Bacon: Add slices of cooked bacon on top and make these into bacon blue cheese burgers – no one can resist bacon. Yes please!

What Goes With Blue Cheese Burgers?

What immediately comes to mind as a perfect cheeseburger side dish? Fries! I’ve used frozen crinkle fries in my photos, but try my homemade Paprika Fries. Here’s some more seasonal recipes:

Storage

Did you cook too many burgers? I do on purpose, so I can have one for lunch the next day.

  • Refrigerator: Store the cooked patties in an air tight container in the refrigerator, or wrapped in plastic wrap. Store toppings and buns separately.
  • Freezer: You can freeze cooked or raw burger patties in the freezer for three months. Thaw in the refrigerator overnight before cooking or reheating.
  • Reheating: When ready to reheat, place the cooked burger meat in the microwave and heat in 30 second increments until hot. The 50% power feature is your best friend. A slower and gentler heat will keep that burger from drying out and you’ll avoid any high heat food explosions.

Questions You May Have

What is a safe temp for ground beef?

According to the USDA, the minimum safe temperature to serve ground beef is an internal temperature of 160 degrees. Though not recommended, 120-125 degrees for rare, 130 – 135 degrees, medium rare, 150 – 155 degrees for medium well, and well done = 160 – 165 degrees.

Can I make the burger patties ahead of time?

Yes! I always do and the recipe calls for making these at least two hours ahead of time. Simply mix ingredients and then shape the patties. Place them on a plate and cover with plastic wrap until ready to cook. You can do this the morning of, or even the day before.

Is It Blue Cheese or Bleu Cheese Burgers?

“Bleu” is simply the French spelling for blue. If you want to make official Bleu Cheese Burgers, choose a French blue cheese. I can readily find it at my local Kroeger grocery store under the Murray’s Brand. I find it to be a softer bleu cheese with incredible flavor. It’s also more expensive.

How Do You Keep Blue Cheeseburgers From Falling Apart?

These are pretty solid burger patties to begin with. But please don’t skip the rest in the refrigerator before cooking. Minimal handling while making the patties is also important. The heat from your hands can compromise a burger patty. Use the appropriate cheese to beef ratio called for in this recipe. Too much cheese can affect the texture of the patty.

Blue Cheese Burgers – Recipe

Cheese burgers on a plate with cherry tomatoes and french fries.

Grilled or pan fried, these blue cheese burgers are irresistibly amazing. It’s a burger recipe that showcases our Western culinary culture. And a recipe coming from a famous cattle ranch, I have no doubt these cowboys know their “burgers”. With the perfect ratio of blue cheese to ground beef, you’ve got a flavor that doesn’t over-power that beefy burger flavor. In short, you’ve got yourself a mighty fine tasting hamburger.

More Burger Recipes

And don’t miss one of the most popular burger recipes on my site for Taco Burgers. A South of the Border version that the family will love. If you love unique burger recipes, don’t miss this one for Steak Sauce Burgers. A little heat from diced jalapeno and a savory kick from A-1 steak sauce is a wonderful combo of flavors for an exciting burger. Beef lover? You won’t want to miss my Beef Category. Lots of beefy goodness to browse.

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.

A blue cheese cheeseburger sided with French fries.
Print Recipe
5 from 4 votes

Blue Cheese Burgers, Juicy Burgers With Cheese Inside

Elevate your burger game with these Silver Spur Ranch Blue CheeseBurgers. Juicy and full of flavor, this Western style blue cheese burger is absolutely mouthwateringly delicious.
Prep Time15 minutes
Cook Time10 minutes
resting time2 hours
Total Time2 hours 25 minutes
Course: Main Course Beef
Cuisine: American
Servings: 6
Calories: 558kcal
Author: Lea Ann Brown

Ingredients

  • 2 pounds ground beef 80-20 blend
  • 3 ounces blue cheese crumbled
  • ½ Cup chives fresh, diced
  • 1 teaspoon hot sauce I like Cholula here
  • 1 teaspoon Worcestershire sauce
  • ¾ teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 6 Hamburger buns toasted

Instructions

  • In a large bowl, using very clean hands, gently mix ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, ground black pepper, salt and mustard.
  • Form into 6 patties. Cover and refrigerate for at least two hours or overnight.
  • Preheat grill, broiler or cast iron skillet. Cook burgers 5 – 6 minutes per side or until cooked to desired doneness. Serve on buttered and toasted buns.

Notes

Choose a creamy blue cheese. A dry blue cheese will not melt as well. Suggestions:
  • Award Winning Point Reyes Blue Cheese is my absolute favorite blue cheese on earth. Creamy and bold in flavor, it’s perfect for melting into these burgers.
  • Maytag blue cheese is also a quality choice. Maytag blue cheese is produced in Iowa and is a cow’s milk cheese with exceptional blue cheese flavor and creamy texture.
  • Stilton Cheese: Turn this blue cheese burger into a Stilton Burger. Stilton is an English semi-soft, crumbly and creamy. With a bold rich flavor it will bring a more intense and complex flavor to these burgers.
Tips for Success:
  • Don’t over mix or over handle the ground beef mixture. Doing so will compact the meat and cause the patties to be dense and dry. Gently form the patties to where they are firm enough to stay together.
  • Too much cheese: If you’re a blue cheese fanatic, don’t be tempted to add more. It may cause the burger patties to fall apart, the flavor balance will be “off”, cheese leaks and flames happen.
  • Resting: Once cooked, let those burgers rest for a few minutes, tented with foil. This will help the juices to distribute inside the burger patty, instead of running out when you take your first bite.

Nutrition

Calories: 558kcal | Carbohydrates: 22g | Protein: 33g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 118mg | Sodium: 920mg | Potassium: 517mg | Fiber: 1g | Sugar: 3g | Vitamin A: 253IU | Vitamin C: 3mg | Calcium: 180mg | Iron: 5mg

Blue Cheeseburgers … It’s what’s for Dinner

This recipe was first published February 2012 and republished February 2021 to include step by step instructions.

Cheddar Cheese Soup with Chicken and Poblano Peppers

By 48 Comments

Using a high quality cheese for this cheddar cheese soup insures a superb flavored, rich textured luxurious texture. This Southwestern Mexican style soup features bite sized pieces of chicken breast, poblano peppers and your favorite Southwestern spices to liven things up. This is a crowd pleaser that will have everyone asking for seconds.

A bowl of cheddar cheese soup with chicken topped with multi-colored tortilla strips

About This Recipe and Why It Works

The first time I prepared this cheddar cheese soup we totally flipped over the “just right spicy” flavor and rich cheesy texture.

It’s bold enough to catch your attention and very hearty in nature. Which was somewhat of a surprise because the base of the soup is mostly chicken broth.

A can of tomatoes bring color and nuance, and milk and sour cream are added for richness.

Poblano peppers, jalapeno peppers and a lineup of Mexican spices such as cumin and chili powder make this a gratifying, gutsy cheddar cheese soup recipe that will warm anyone’s day..

The recipe works because it’s from my absolutely favorite soup cookbook, Dairy Hollow House. As you would expect from any bed and breakfast cookbook, it’s full of no-fail delicious soup recipes and fresh baked bread recipes.

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 chicken cheese chile soup
  • Dairy: Milk, Sour Cream, Sharp Cheddar Cheese. Full fat dairy is best for flavor and texture for this soup. Also choose a quality brand of sharp cheddar cheese for the best flavor result. Sharp cheddar adds a bold flavor that makes this soup very special.
  • Chicken Broth: The base of the soup. If you can, use homemade chicken broth.
  • Chicken Breast: Boneless, skinless chicken breast cut into bite sized chunks and sauteed before adding to this soup.
  • Tomatoes: During the Winter months, I find that Roma tomatoes are a good choice. They’re meatier and work well when chopped.
  • Flour: All purpose flour is used to thicken the soup.
  • Onion: Sweet onion or yellow onion. A red onion will add a strong flavor profile for this recipe.
  • Peppers: Jalapeno peppers and poblano peppers. Poblano peppers resemble green bell peppers and are mild on the heat scale with an earthy peppery flavor. This recipe calls for one jalapeno to add a bit of heat.
  • Spices: Cumin, chili powder and cilantro.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

Ingredient Swaps

  • Tomatoes: In place of fresh tomatoes, use one 15 ½ ounce can of diced tomatoes, undrained.
  • Chicken Broth: Use regular chicken broth or low sodium. You can also use vegetable broth. Beef broth would not be a good choice here, as the flavor profile would change and be too strong.
  • Peppers: If poblano peppers are not available, a good substitute are Anaheim Peppers. Anaheim are smaller, so use six peppers to equal three poblano. If you don’t have jalapeno peppers, replace with one chipotle pepper in adobo sauce. Just remove the veins and seeds and chop. Chipotle peppers are simply smoked and dried jalapeno peppers. You could also use pickled jalapenos from a can or jar. Just rinse them of the brine before chopping.
  • Chicken: To make this soup even easier, use meat pulled from a rotisserie chicken. Both dark and white meat would work well here. You can also use cooked boneless skinless chicken thighs.

How To Make Cheddar Cheese Soup, It’s easy!

adding tomatoes to broth for chicken soup
Step 1
Adding flour and spices to thicken cheese chicken soup
Step 2
  • Step 1: In a large Dutch oven, bring the chicken stock to a boil. Add the tomatoes, lower heat and simmer covered.
  • Step 2: In a skillet, heat the butter and oil. Add the onion and saute until tender. About 5 minutes. Add the chile’s and cook until they have softened. Add the cumin and chili powder. Stir and then sprinkle in the flour, blending all.
Adding milk to vegetable mixture for chicken cheese soup
Step 3
making spicy cheese sauce for chicken soup
Step 4
  • Step 3: Gradually add the milk and stir until smooth.
  • Step 4: Ladle 2 cups of the tomato/stock mixture into the thickened milk and stir to thin. Pour the entire contents of the skillet into the tomato/stock mixture and let simmer over very low heat, stirring often. Let cook about 15 minutes.

To finish: Stir in the cheddar cheese and sour cream. Cook about 5 minutes, stirring often. Add the chicken and chopped cilantro. Season with salt and pepper. Sprinkle in some hot sauce. Cook on very low heat until everything is toasty and blended.

FAQ’s

Can I use white cheddar cheese for this recipe?

Yes, just make sure it’s a good quality brand for ultimate flavor. BUT, yellow sharp cheddar will bring more color to the end result and is recommended for this recipe.

Can I freeze cheese soup?

Freezing dairy based soups are not recommended. Any type of soup with a cream or milk base tend to separate once frozen. The end result is a soup with a grainy undesirable texture.

Pro Tip: This recipe calls for salt and pepper to taste. Be careful with adding salt. Cheese naturally contains a lot of salt, so add just a little and then taste and adjust.

Storage and Reheating

Leftover soup can be stored in an airtight container in the refrigerator for three days. Recommended method to reheat is in a saucepan stove top. You can also reheat individual servings in the microwave in increments using 50% power and stirring in between.

Recipe for Cheddar Cheese Soup with Chicken and Poblano Peppers

Explore More Southwestern Mexican Soups

Looking for more soup recipes? Don’t miss my Soup Category, you’ll find lots of great recipe ideas, including the most popular soup recipe on my site for Anthony Bourdain’s New Mexico Style Chili Recipe. And if you love a good Southwestern soup recipe, don’t miss this easy one for Chicken Poblano Soup. It will brighten your day.

And if you're looking for a soup recipe to cook when you don't feel like cooking, check this one out for Taco Soup with Ranch Dressing.

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.

Chicken cheese soup with poblano peppers garnished with tortilla strips
Print Recipe
5 from 5 votes

Cheddar Cheese Soup with Chicken and Poblano Peppers

Brothy with chicken stock, cheesy with cheddar, chunky with chicken, savory with chopped tomatoes, kicked with with some chopped poblano peppers, and topped with chopped cilantro and sour cream, this is a soup that will warm anyone's day.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 10
Calories: 418kcal
Author: Lea Ann Brown

Ingredients

  • 6 Cups chicken stock
  • 15 ½ ounces chopped tomatoes canned, undrained. Or three good sized fresh tomatoes, chopped
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 1 large onion chopped
  • 3 poblano peppers seeded, veins removed and chopped
  • 1 jalapeno pepper seeded, veins removed and chopped
  • 2 teapsoons ground cumin
  • 2 teaspoons chili powder
  • ½ cup flour
  • 2 Cups milk
  • 12 ounces sharp cheddar cheese grated. Use good quality cheese here.
  • ½ Cup sour cream
  • 2 Cups diced chicken meat from rotisserie chicken Or boneless skinless chicken breast, chopped and cooked.
  • leaves Chopped fresh cilantro to taste
  • Salt and pepper to taste
  • 2-3 shakes Hot sauce
  • Cilantro tortilla chips and sour cream for topping

Instructions

  • In a large Dutch oven, bring the chicken stock to a boil. Add the tomatoes, lower heat and simmer covered.
  • In a skillet, heat the butter and oil. Add the onion and saute until tender. About 5 minutes. Add the chile peppers and cook until they have softened. Add the cumin and chili powder. Stir and then sprinkle in the flour, blending all.
  • Gradually add the milk and stir until smooth.
  • Ladle 2 cups of the tomato/stock mixture into the thickened milk and stir to thin.
  • Pour the entire contents of the skillet into the tomato/stock pot and let simmer over very low heat, stirring often. Let cook about 15 minutes.
  • Stir in the cheddar cheese and sour cream. Cook about 5 minutes, stirring often. Add the chicken and chopped cilantro. Season with salt and pepper. Sprinkle in some hot sauce. Cook on very low heat until everything is toasty and blended.
  • Taste and adjust seasonings.
  • Garnish with chopped cilantro, crushed tortilla chips and a dollop of sour cream.

Notes

Presentation Tip: Purchase a package of multi-colored tortilla strips for a festive topping.
Don’t use pre-shredded packaged cheese. Packages of pre-shredded cheese contain ingredients to keep the cheese from clumping together. This means it won’t melt as smoothly when cooked in this soup, causing it to take on a grainy texture. The flavor will also be compromised. Use a good quality sharp cheddar cheese and grate it yourself.
On Freezing This Soup: Freezing dairy based soups are not recommended. Any type of soup with a cream or milk base tend to separate once frozen. The end result is a soup with a grainy undesirable texture.
How to store: Leftover soup can be stored in an airtight container in the refrigerator for three days. Recommended method to reheat is in a saucepan stove top. You can also reheat individual servings in the microwave in increments using 50% power and stirring in between.

Nutrition

Calories: 418kcal | Carbohydrates: 18g | Protein: 28g | Fat: 26g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 708mg | Potassium: 455mg | Fiber: 2g | Sugar: 8g | Vitamin A: 886IU | Vitamin C: 36mg | Calcium: 343mg | Iron: 2mg

Cheddar Cheese Soup …It’s What’s for Dinner.

This recipe was first published January of 2013 and updated February 2021 with step by step instructions and new photos.

Chicken Barbacoa (Pollo Barbacoa)

By 4 Comments

This homemade Chicken Barbacoa is easy and your hungry crowd will love it. Pollo Barbacoa is perfect for burritos, tacos, salads and more. Braising a whole chicken in the oven at low temperature, smothered in an array of Mexican spices yields tender melt in your mouth pollo barbacoa tacos.

Chicken barbacoa tacos served on yellow corn tortillas, garnished with radishes, cilantro and pickled onions.

What Is Barbacoa?

Barbacoa is an authentic Mexican dish where beef, goat or sheep are steam cooked overnight in an underground pit until very tender and succulent. Once the meat is cooked tender, it’s shredded and then the meat is added back into the rich juices and is used to build tacos, burritos, tamales and enchiladas.

For this recipe, we’re bucking the system and making pollo barbacoa (chicken barbacoa) in the oven.

About Oven Pollo Barbacoa

Pollo barbacoa is actually very straight forward and easy to make. Here’s what you need to know.

  • Traditional Mexican Barbacoa benefits from a long slow cook in an underground pit. I don’t know about you, but I don’t have one, so my oven, and my turkey roaster will have to take its place.
  • A sheet of tin foil will be used to slow steam cook the meat. You’re basically relying on a well sealed pan to do all of the work.
  • Seasoned with your favorite Mexican spices, what’s unique about this recipe is the method of topping the chicken with dried chile pods. Dried chile pods are wonderful when used in any Mexican dish and add earthy rustic drama to the end result.
  • Low and Slow: Using a low oven temperature insures fall off the bone flavor-infused chicken that makes one dynamite taco. You end up with Pollo Barbacoa that’s full of flavor and super easy to make.
  • Big Batch: Not to mention this recipe will feed your hungry crowd.

This recipe comes from the Avery Brewing Company in Boulder, Colorado. A brewery that produces eccentric ales and lagers, with a tasting room that serves up some tasty pub cuisine to compliment. The recipe I found in the cookbook A Bite Of Boulder, cooking at home with Boulder’s best restaurants.

Let’s take a look.

Ingredients for Chicken Barbacoa

Ingredients used to make chicken barbacoa. Dried Chile Pods, onion and spices
  • Dried Chile Pods: Guajillo dried chile peppers are commonly found on the Mexican aisle at the grocery store. They are mild with heat, and earthy in flavor. This recipe also calls for hotter chile arboles, a spicier pepper on the heat scale.
  • Bay Leaves
  • Pickling Spice: Look for pickling spice on the Mexican aisle at your grocery store. It’s a slightly spicier blend than regular pickling spice. But either will work here.
  • Lime Juice: Optional. But not optional in my books. Lime is used in many Mexican recipes to brighten flavors.

Ingredient Swaps

  • Chicken: Swap out a whole chicken for chicken pieces. Use a combination of chicken thighs, chicken breasts and wings. Just make sure the weight equals about eight pounds of chicken.
  • Tortillas: This recipe calls for corn tortillas and would also be great with warmed small flour tortillas to make soft tacos. Or even the hard shell corn tortillas sold on the Mexican aisle at the market.
  • Pickling Spice: If you can’t find a bag of the spicier pickling spice on the Mexican food aisle, use a standard pickling spice found on the spice aisle.
  • Adobo Sauce: If you don’t have, or simply don’t want to use dried chile pods, substitute in some Chipotle Peppers in Adobo Sauce. Use about two – three of the peppers from the can (scraping seeds and veins if you want to remove the heat) and a generous tablespoon of the sauce. It will add a wonderful smoky flavor for pollo barbacoa.

How To Make Pollo Barbacoa

Chicken barbacoa is easy! The hardest part about this recipe is cutting the whole chicken in half so it will lay flat inside the roasting pan. But if you have a sharp boning knife, you’re in business.

Cutting a chicken in half so it will lay flat to roast
Adding spices on top of chicken to make chicken barbacoa
  1. Step 1: Cut the chicken in half (or have your butcher do it) by cutting on each side of the back bone. Remove the back bone, and lay each half of the chicken in a turkey roasting pan along with the back bone.
  2. Step 2: Sprinkle the dried chile pods, the chopped onion and the spices over the chicken.
  3. Step 3: Add enough water or chicken broth to cover the chicken half way. Seal the turkey roaster well with foil and bake 325 degrees for 2 ½ hours.
Shredded chicken using to forks.
  1. Step 4 and To Finish: Once the chicken is fall off the bone tender, let it cool enough to handle. Shred the chicken using two forks. Scoop about four cups of the broth to include onions and chile pods into a food processor. Process in batches until smooth. Once drained in a collander, mix with the shredded chicken and you’re ready to build those tacos.

Tips and FAQ’s

Can Pollo Barbacoa be made in the slow cooker?

Absolutely, yes. You’ll need a large 6-quart slow cooker to do the job. Or half the recipe for a smaller cooker. Just place the chicken in the slow cooker and top with the ingredients. Cook on high for four hours, or low for eight hours.

Do Dried Chile Pods Soften As They Cook?

Those brittle dried chile pods will soften during the cooking time. When it’s time to blend the sauce in the food processor, the chiles will blend well. Just blend long enough to where there are no large chunks of the chiles left. If needed, use a colander to strain the sauce into a large bowl.

Is Barbacoa de Pollo Low Carb?

The recipe itself is naturally low carb. The tortilla’s especially the flour are where the carbs come from.

Tips For Success

  • Seal The Roaster Well. For optimal flavor, make sure the roasting dish is sealed well. Use heavy duty foil if you have it. Crimp the foil around the edges of the pan, going around the edge a couple of times. I actually placed a sheet pan cross-wise over the foil covered dish before I placed it in the over. To make sure the foil was secure on the roaster.

Pollo Barbacoa Toppings

To serve barbacoa tacos, place a large bowl of the shredded chicken and a plate of warmed tortillas on the table. You can use corn or flour tortillas. Offer an array of topping so your guests can build their own tacos.

I highly suggest you take the time to make some Mexican Pickled Onions for this recipe. They’re easy and full of flavor. After all, friends don’t let friends eat Mexican food without pickled onions.

  • Sliced radishes
  • Cubed avocado
  • Sour cream
  • Mexican Pickled Onions
  • Mexican crumbling cheese, such as Cotija
  • Chopped cilantro
  • Lime wedges for squeezing
  • Chile powder for more spice
  • Fresh chopped tomatoes
  • Your favorite salsa

What To Serve It With

Our favorite side for any Mexican main course is my recipe for Refried Beans. And you also might be interested in Mexican Chorizo Pinto Beans.

If you’re looking for a rice dish, take a look at my recipe for Mexican Toasted Green Rice. And if you want to keep things lighter, try this Southwest Salad Recipe with Black Beans.

And don’t forget about a potato side. Check out my Poblano and Chive Mashed Potatoes.

Storage:

Store any leftover chicken in an air-tight container for up to 5 days in the refrigerator. Use a microwave to gently reheat. I like to use my 50% power setting so the chicken doesn’t dry out.

Pollo Barbacoa will also freeze well in an airtight freezer container for up to 3 months. Thaw overnight in the refrigerator.

Recipe for Pollo Barbacoa

A recipe for Mexican barbacoa tacos using chicken topped with pickled onions and slices of radishes

I hope you give this recipe for Pollo Barbacoa a try. And if you do please come back and give the recipe a star rating and leave a message about your experience with the recipe.

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

More Mexican Chicken Recipes

And if you love tacos as much as we do, check out my category for Taco Recipes. You’ll find lots of fun recipe ideas, including the most popular taco recipe on my site for Fried Ground Beef Tacos.

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.

Pollo barbacoa served on a flour tortilla with toppings.
Print Recipe
5 from 2 votes

Chicken Barbacoa (Pollo Barbacoa)

Braising a whole chicken in the oven at low temperature, smothered in an array of Mexican spices yields tender melt in your mouth tacos. This Chicken Barbacoa recipe is easy and feeds your hungry crowd.
Prep Time15 minutes
Cook Time3 hours
Course: Main Course Chicken
Cuisine: Mexican
Servings: 12
Calories: 250kcal
Author: Lea Ann Brown

Ingredients

  • 4-5 pound whole chicken back-bone removed
  • 2 sweet onions chopped
  • 4 cloves garlic
  • 8 dried Guijillo peppers tops removed and seeded
  • 4 dried chile arboles or thai chiles
  • 2 bay leaves
  • 2 teaspoons pickling spice
  • 4 Tablespoons lime juice About 3 limes. (this is my addition)
  • 3 teaspoons salt
  • 1 teaspoon black pepper
  • 8 cups water or chicken stock
  • 3 Tablespoons olive oil
  • 2 sweet onions sliced
  • 12 corn tortillas warmed

Instructions

  • In a big roasting pan, add the chicken halves and the removed back bone.
  • Add chopped onions, garlic, dried peppers, bay leaves, pickling spice, lime juice, salt, pepper and water or chicken stock.
  • Seal the roasting pan well with foil and cook 2.5 hours at 325 degrees, or until chicken is fall off the bone tender.
  • Remove the chicken from the broth and set aside to cool. Discard the backbone.
  • Once the broth has cooled to a safe temperature to handle, using a blender or food processor, puree the broth in batches. Make sure to scoop up as many onions and chile pods as you can.
  • Place a colander over a large bowl. Pour the pureed chile sauce into the colander and with the back of a wooden spoon, push the mixture through the strainer to remove any unblended skins, remaining seeds and any remaining chunks of spices.
  • Once the chicken has cooled enough to handle, using forks or your hands, pull apart. It will shred easily.
  • Heat a a large braising pot over medium high heat. Add the pulled chicken and enough of the pureed strained broth just to cover chicken at an even height.
  • Simmer on stove top for 10 minutes or until the chicken and broth are well combined.
  • Grab your favorite tortillas, cheese and taco condiments and enjoy.

Notes

Tip for Success:
Seal The Roaster Well. For optimal flavor, make sure the roasting dish is sealed well. Use heavy duty foil if you have it. Crimp the foil around the edges of the pan, going around the edge a couple of times. I actually placed a sheet pan cross-wise over the foil covered dish before I placed it in the over. To make sure the foil was secure on the roaster.
To serve pollo barbacoa tacos, place a large bowl of the shredded chicken and a plate of warmed corn or flour tortillas on the table. Offer an array of topping so your guests can build their own tacos.
Topping Suggestions:
  • Sliced Radishes
  • Cubed Avocado
  • Pickled Onions
  • Mexican crumbling cheese, such as Cotija
  • Chopped cilantro
  • Lime wedges for squeezing
  • Chile Powder for more spice
  • Lime wedges
  • Fresh chopped tomatoes
Slow Cooker Chicken Barbacoa: This recipe can be made in a crock-pot. You’ll need a large 6-quart slow cooker to do the job. Or half the recipe for a smaller cooker. Just place the chicken in the slow cooker and top with the ingredients. Cook on high for 4 hours, or low for 8 hours.

Nutrition

Calories: 250kcal | Carbohydrates: 13g | Protein: 15g | Fat: 15g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 653mg | Potassium: 215mg | Fiber: 2g | Sugar: 1g | Vitamin A: 289IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg

Pollo Barbacoa … It’s what’s for dinner