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Slow Cooker Creamy Chicken And Wild Rice Soup

By 31 Comments

Cozy, creamy, and full of comfort, this Slow Cooker Creamy Chicken and Wild Rice Soup is everything you crave on a chilly day. Tender chicken, nutty wild rice, and a savory blend of carrots, celery, onion, and pancetta slowly simmer together to create rich, layered flavor. Finished with a touch of cream and fragrant rosemary, this soup delivers a warm, hearty bowl that's guaranteed to become a family favorite.

We love our creamy soups here On The Ranch. You too? Take a look at one of our favorites for Creamy Italian Potato Sausage Soup.

Creamy chicken and wild rice soup served with a side salad

This Crockpot Cream of Chicken Soup was first published January, 2015 and updated January 2021 with new photos.

This post may contain affiliate links. If you click through my referral link, at no additional cost to you, I may earn a small commission if you make a purchase.

Why This Creamy Chicken and Wild Rice Soup Stands Out

Looking for a cozy, comforting soup that practically cooks itself? This Slow Cooker Creamy Chicken and Wild Rice Soup is the perfect answer.

  • Who can resist tender chunks of chicken breast.
  • Hearty wild rice is a healthier and unique way to make chicken and rice soup. Wild rice is actually a whole grain that brings more protein to this meal than using white rice.
  • You simply won’t believe the flavor and texture of the creamy rich, velvety broth.
  • It’s a set-it-and-forget-it recipe that delivers serious flavor with minimal effort.

The base starts with a classic mirepoix of carrots, celery, and onion, which builds layers of savory depth. Poultry seasoning and fresh rosemary infuse the soup with that traditional chicken soup taste, while chopped pancetta adds a hint of smoky, bacon-like richness.

To finish, a stovetop roux is stirred in during the final hour, giving the soup its signature creamy texture. And the best part? It tastes even better the next day. Let's dive into how to make this cold-weather favorite.

Ingredients You’ll Need

Ingredients to make chicken wild rice soup recipe
  • Wild Rice: With a chewy texture, and earthy nutty flavor, It’s a wonderful addition to any soup and especially when made into a creamy wild rice soup.
  • Aromatics: Onions, celery and carrots. A classic flavor combination for most soups.
  • Herbs: Poultry seasoning, a blend of dried herbs such as sage, rosemary, ground black pepper, and marjoram, it’s a wonderful spice to have in your pantry. Rosemary and bay leaves. Be sure to pull the bay leaf out of the soup before serving.

Ingredients To Make The Roux

ingredients to make roux for creamy wild rice soup
ingredients to make roux for creamy wild rice soup
  • Chicken Broth
  • Half and Half
  • Flour
  • Butter

For The Protein

chicken and pancetta for creamy wild rice soup
  • Chicken and pancetta

Ingredient Variations

  • Dairy Options: Replace the half and half with whole milk. The butter and flour will still do it’s job to create that thick creamy base.
  • Grains: I love the chewy texture and nutty flavor of wild rice, but you can also substitute barley or even farro. Brown rice would also make a nice substitution here.
  • What's the best way to use a wild rice blend vs pure wild rice? Wild Rice Blends can also be substituted.I’ve only tried this with Lundberg Family Farms blend of Wild Rice and black, brown and red rice. Use can use this hearty blend without adjustments in the cooking time.
  • Meat: This recipe would make a great “turkey leftover” Thanksgiving soup. Since the turkey is already cooked, just add it at the end and cook just long enough to heat through. This recipe calls for chicken breast, boneless skinless chicken thighs are also a great option.
  • Pancetta is salt cured meat and adds a depth and flavor to any soup recipe. Be careful substituting bacon for pancetta. Bacon will bring a stronger smokier flavor to this otherwise delicate flavored soup.
  • Veggies: Got a couple of potatoes that need to be used? They’d make a great addition to this chicken and wild rice soup recipe. Just add them at the same time you add the carrots and celery.

How To Make Crockpot Cream of Chicken Soup

Sauteeing celery carrots, onion and pancetta for creamy chicken soup
  1. Saute the vegetable Mirepoix: Always sautee before adding vegetables to any slow cooker recipe. Doing so will seal in the flavor and also help keep them crisper during a long cook. Add the olive oil to a hot pan, and when it is shimmering, add all of the vegetables and the pancetta. Cook for about 5 minutes. I used a separate fry pan, but if your have a slow cooker with a stove top safe insert, it will make this recipe even easier.
  2. Cooking the pancetta: Pancetta needs to be chopped and cooked before adding to this soup. Sauteeing it with the chopped vegetables is a perfect time to cook it.

What is Mirepoix? (pronounced Meer-pwah) is a classic French aromatic flavor base, commonly used in soups and sauces. It’s made by lightly cooking a mixture of two parts chopped onion, one part chopped celery and one part chopped carrot. For instance, 2 cups onion, 1 cup celery and 1 cup carrot. The vegetables are cooked slowly in butter or oil to bring out thier flavors without browning or caramelizing.

Slow cooker chicken and rice soup
  1. Add the cooked vegetables, pancetta, chicken broth, wild rice and seasonings to the crockpot. Cover and cook on low for 5 hours.
Making a roux to make white cheddar mac and cheese.
Making a roux to make beer mac and cheese.
Adding milk to make a roux for mac and cheese.
  1. Step 4: Make The Roux: In the meantime, Melt the butter in a saucepan. Add the flour and let the mixture bubble for 1 minute. Slowly whisk in the half and half until a thick, creamy mixture forms. One hour before the soup is to be done, add the roux to the rice and chicken in the crockpot and stir to combine. Stir, remove bay leaf and stem of rosemary and serve.

How to Serve It

To serve the soup: This soup is a hearty meal. Ladle into bowls and and all you’ll need is an Accompaniment Salad and some rustic crusty bread.

My super popular recipe for Cheesy Cornbread is always a good choice here. Or try this popular recipe for Rabbit Hill In Molasses Bread. A super healthy salad is a welcome side, take a look at this simple tossed salad with Creamy Blue Cheese Dressing.

Tips For Success

  • Don’t skip sauteeing the vegetables. This quick step adds a deeper layer of flavor.
  • Did you somehow get lumps in the roux sauce? This probably happened because you did’t whisk the flour enough before adding the half and half. An easy way to fix this is with an immersion blender or some elbow grease using a whisk. You can also take the back of the spoon and crush the flour lumps against the side of the pan.
  • This recipe calls for six cups of chicken broth. Three cans of chicken broth is just short of this measurement. Instead of opening another can, just add water to equal 6 cups.
  • Slow Cooker Basics: This is not a soup you can prepare in the morning and cook all day for a meal when you arrive home from work. Over cooking chicken that long in the slow cooker will compromise the texture. You’ll find it to be dry, tough and stringy. Stick to the cooking time instructions.

Creamy Chicken and Rice Soup FAQ’s

Can I Use Frozen Chicken To Make This Recipe?

No! It's simply not recommended to put frozen chicken into a slow cooker. Doing so can create unsafe food practices and cause illness. The USDA reports that the chicken spends too much time in the "danger zone", which is a temperature between 40 degrees and 140 degrees before it comes to a safe temperature of 165 degrees. That time in the danger zone can cause bacteria like salmonella.

Can I Make This Soup Stove-top?

This soup will work beautifully on the stove top. Just use a 5 – 7 quart soup pot or Dutch oven. Follow directions below, however once the vegetables, rice, seasonings and broth are added, the cooking time will decrease to 45 minutes to an hour. Or until the rice is tender. Then follow instructions to prepare and add the creamy roux. Continue to cook the soup for about 15 minutes or until roux has thickened the soup.

Can I Make Cream of Chicken Soup In The Instant Pot?

Using the sautee feature, add the vegetables and pancetta to the Instant Pot. Saute for about 5 minutes. Add the rice, broth and seasonings. Cook on high pressure for 30 minutes. Release the pressure. In the meantime prepare the roux ingredients stove-top. Once you’re able to open the lid to the Instant Pot, stir in the prepared roux ingredients. Return the setting to sautee and cook, stirring occasionally for another 5 – 10 minutes.

Can I Make This Soup Gluten Free?

Yes, all you need to do is swap the all purpose four for Almond Flour or a gluten free flour. Almond flour will make a nice roux, but with a slightly less creamy texture.

Leftovers and Storage:

  • This creamy wild rice soup recipe makes a large batch. About 10 servings. Store in the refrigerator for 3 – 5 days in an air-tight contained. Gently reheat stove-top or microwave and enjoy.

Freezing

  • I’m not a fan of freezing creamy soups of this nature. It simply compromises the texture due to milk separation. But it can be done. I like using freezer safe zip-lock style bags. Stand the bag upright and spoon cooled soup into the bag. Press the air out and make sure it’s sealed well. Lay the bag flat in the freezer to optimize freezer space. It will keep for up to three months. Thaw the soup in the refrigerator overnight then give it a good stir with a whisk. Reheat stovetop over low heat.

Slow Cooker Creamy Chicken and Wild Rice Soup Recipe

Chicken wild rice soup in a frankhoma soup bowl served with a tossed green salad

Decadent and delicious. Creamy and chewy. Savory and simple. We loved this soup and the slow cooker works like champ playing a part in the success of this dish. Your family will flip over this recipe.

And if you’re looking for more soup recipes, don’t miss my Soup Category. You’ll find lots of recipe ideas, including this popular Spicy Chicken and Cabbage Soup. Check it out.

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.

Creamy Chicken and wild rice soup.
Print Recipe
5 from 5 votes

Slow Cooker Creamy Chicken And Wild Rice Soup

Add this chicken soup recipe to your lineup of slow cooker dinners. Healthy with wild rice, rich, creamy, and a cinch made in your slow cooker. This Slow Cooker Chicken Soup with Wild Rice is hearty and totally amazing with flavor.
Prep Time30 minutes
Cook Time6 hours
Total Time6 hours 30 minutes
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 10
Calories: 320kcal
Author: Lea Ann Brown

Ingredients

  • 1 cup wild rice uncooked, rinsed
  • 1 ½ pounds chicken breast boneless, skinless, cut into bite size pieces
  • 1 cup pancetta rough chopped
  • 2 tablespoons olive oil
  • 2 carrots cleaned and thick sliced
  • 2 stalks celery cleaned and thick sliced
  • ½ onion chopped
  • 1 teaspoon dried rosemary or 1 sprig fresh
  • 1 bay leaf
  • 6 cups chicken broth
  • 1 teaspoon poultry seasoning
  • ½ cup butter
  • ½ cup flour
  • 3 cups half and half or milk

Instructions

  • In a fry pan heat oil over medium heat, add carrots, celery, onion and pancetta and sautee until vegetables are tender and pancetta is mostly cooked.
  • Place the uncooked wild rice, sauteed vegetables, chicken pieces, chicken broth, poultry seasoning, rosemary, and bay leaf in crockpot. Cover and cook on low for 5 hours. The chicken should be cooked through and the rice should be soft.
  • Melt the butter in a saucepan. Add the flour and let the mixture bubble for 1 minute. Slowly whisk in the half and half until a thick, creamy mixture forms.
  • An hour before the soup is to be done, add the roux to the rice and chicken in the crockpot and stir to combine. Stir, remove bay leaf and stem of rosemary and serve.
  • Add extra milk or chicken stock if necessary to adjust the consistency.

Notes

  • Don’t skip sauteeing the vegetables. This quick step adds a deeper layer of flavor.
  • Did you somehow get lumps in the roux sauce? This probably happened because you did’t whisk the flour enough before adding the half and half. An easy way to fix this is with an immersion blender or some elbow grease using a whisk. You can also take the back of the spoon and crush the flour lumps against the side of the pan.
  • This recipe calls for six cups of chicken broth. Three cans of chicken broth is just short of this measurement. Instead of opening another can, just add water to equal 6 cups.
  • Slow Cooker Basics: This is not a soup you can prepare in the morning and cook all day for a meal when you arrive home from work. Over cooking chicken that long in the slow cooker will compromise the texture. You’ll find it to be dry, tough and stringy. Stick to the cooking time instructions.

Nutrition

Calories: 320kcal | Carbohydrates: 23g | Protein: 7g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 55mg | Sodium: 681mg | Potassium: 361mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2620IU | Vitamin C: 11.9mg | Calcium: 101mg | Iron: 1.1mg

Crockpot Cream of Chicken Soup With Wild Rice … It’s what’s for Dinner.

Oven Meatballs in BBQ Sauce, Pot Luck Perfect

By 57 Comments

Sweet and Smoky, this oven Meatballs in BBQ Sauce recipe is a dream come true. It makes a large batch, perfect to feed that party crowd. Baked and slathered with the best homemade bbq sauce you’ll find, they’re pot-luck perfect.

If you’re a big fan of meatballs like we are, don’t miss this recipe for gingery Ground Pork Meatballs. Unique with flavor and made with peaches, it’s a keeper.

homemade oven baked meatballs in bbq sauce displayed on a plate.

What You Can Expect From This Recipe

I’m very excited to share this recipe for Meatballs in BBQ Sauce with you. I feel like I’ve had this recipe all my life. I remember my mom making this very early in my youth.

It’s truly our favorite meatball recipe of all times and the best bbq meatball sauce you’ll find. It’s a crowd pleaser.

It makes a large batch and baked in the oven on baking sheets with BBQ sauce poured over to caramelize into a sticky flavorful glaze.

The best part about this meatball recipe is the bbq sauce. It’s easy and it’s incredible with flavor. Simply The best bbq sauce you’ll ever taste. So good, I wonder why I ever grab a bottle of at the store.

You’ll love the flavor combination of ketchup, brown sugar and liquid smoke. It’s my kind of BBQ flavor. A Kansas City style bbq sauce, if you will. And it’s easy.

Last Saturday night our cul-de-sac held a pre-Winter-hibernation block party. I brought these bbq meatballs and the crockpot was empty on that return trip home. One neighbor commented that he had eaten about 20 of them.

Don’t you love hearing comments like that about your food?  I most certainly do.

Let’s take a look:

Table of contents

Ingredients To Make BBQ Meatball Sauce

Ingredients to make sweet and smoky homemade bbq sauce

Just 5 ingredients to an incredible smoky, sweet, sticky BBQ sauce.

  • Liquid Smoke: Some barbecue snobs may turn up their noses at Liquid Smoke, but it’s a natural product made by condensing smoke from burning wood. It gives this bbq sauce just the smoky punch it needs.

Ingredients To Make The Meatballs

Ingredients to make BBQ meatballs with saltine crackers
  • Ground Beef: Choose an 80-20% lean ground beef for the ideal meat to fat ratio for both flavor and that “juicy” factor.
  • Evaporated milk: Is condensed milk where the water has been evaporated by 60%. I like using evaporated milk for meatballs, it just makes everything creamier.
  • Eggs and Saltine Crackers: The binder that brings these beautiful meatballs to their perfectly round meatball glory.

Ingredient Substitutions

Evaporated Milk: You can use cream, half and half or whole milk. I don’t like using 2% or skim milk. You need that fat for flavor and binding.

How To Make BBQ Meatballs In The Oven

sweet and smoky homemade bbq sauce.
  1. Step 1 Make The BBQ Sauce: In a sauce pan, mix catsup, onion, garlic, liquid smoke, brown sugar and over medium heat, bring to a boil. Done. Turn off the burner, leave the pan on the hot burner to keep the sauce warm while you make those meatballs.
Mixing ingredients together to make homemade BBQ Meatballs
  1. Step 2 Mix the Ingredients for the meatballs: Preheat oven to 350 degrees. Grab your favorite large bowl and add all the ingredients for the meatballs. Important: use your hands to mix the ingredients together. A spoon or other large utensil will simply smash the ingredients together and will cause the meatballs to become too dense and mushy in texture.
Italian meatballs ready to bake for Sriracha Meatballs appetizer
  1. Step 3 Roll the meatballs: Again, use your hands. Grab a chunk of the mixed meat mixture and using the palms of your hands roll into 1 ½ to 2 inches in diameter. About 15 gentle rolls will form a good solid meatball. As you roll the meatballs, place them on a sheet pan lined with foil or sprayed with non-stick spray.
Oven baked bbq meatballs on a sheet pan
  1. Step 4, Cover the meatballs with bbq sauce and oven bake at 350 degrees for 30 – 45 minutes (depending on what size you made them). And be generous with that sauce.

Remove the bbq meatballs to your favorite serving platter and dig in.

FAQ’s

What’s the best way to crush saltine crackers?

A food processor works best. Just use the pulse feature until the crackers are fairly fine and even in size. If you don’t have a food processor, place crackers in a gallon sized zip-lock bag and remove air. Use a rolling pin to crush the crackers.

Can I make slow cooker BBQ meatballs?

Not really, but here’s what I’ve done. Make Ahead: Bake the meatballs first. When you’re ready to serve them, scoop them into a slow cooker. Pour the prepared sauce over the meatballs. Cook them on low for a couple of hours. This works great for making this recipe in advance and if you’re transporting them to a pot-luck.

Why Use An 80-20 Blend Ground Beef?

I know what you’re thinking, a leaner blend of hamburger sounds like a healthier option. However, the 80-20 blend has just the right amount of fat to make the meatballs tender and juicy.

Tips for Success

  • Practice your knife skills and chop those onions as small as you can. If the chunks are too large, it may cause the meatballs to separate or worse, fall apart.

Pro Tip Knife Skills: Always keep the hand that’s gripping the knife clean and dry. A wet hand could cause slips resulting in nicks or worse a nasty slice on your hand. 

Storage

  • Meatballs in BBQ Sauce can be stored in an airtight container in the refrigerator for 4-5 days. The best way to re-heat them is to use the microwave. Using your 50% power setting, heat them in 30 second increments until nice and steamy. This recipe also freezes well. It works best if you separate the meatballs before freezing. Thaw them in the refrigerator overnight before reheating.

What To Serve With BBQ Meatballs

So many wonderful comfort food options. Here are some of our favorites.

Recipe for Oven Meatballs In BBQ Sauce

BBQ Meatballs recipe served on a flowered platter

I hope you give this Barbecue Meatballs Recipe a try. They’re simply perfect for entertaining and pot-lucks. This simply is a very popular recipe.

If You’re A Meatball Fan, Check These Out

And if you ‘re looking for more appetizer recipes, don’t miss my Appetizer Category. You’ll find lots of fun finger food ideas. And if you’re looking for more recipes using bbq sauce, don’t miss my recipe for Meatloaf With BBQ Sauce. A delicious unique version of everyone’s favorite comfort food.

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.

BBQ meatballs displayed on a decorative plate.
Print Recipe
5 from 10 votes

Oven Meatballs In BBQ Sauce

Makes a large batch, perfect to feed that party crowd. Baked in the oven and slathered with some of the best flavored homemade bbq sauce you'll find. Pot-luck perfect recipe.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 90 meatballs
Calories: 93kcal
Author: Lea Ann Brown

Ingredients

  • 3 pounds ground beef 80-20 blend
  • 13 ounces evaporated milk *note below
  • 2 large eggs lightly beaten with a fork
  • ½ teaspoon pepper
  • 1 teaspoon salt
  • 2 cups saltine crackers crushed. The crackers should measure 2 cups after crushed. About 1 ½ sleeves of saltines.
  • 1 whole onion diced
  • 1 clove garlic diced
  • 3 teaspoons chili powder
  • For the Sauce:
  • 4 cups ketchup
  • 1 large sweet onion diced
  • 2 clove garlic diced
  • 4 tablespoons Liquid smoke
  • 3 cups brown sugar firmly packed

Instructions

  • BBQ Sauce Directions:
  • In a sauce pan, mix ketchup, onion, garlic, liquid smoke, brown sugar and using medium heat, bring to a boil. Turn the burner off but leave the pan on the burner to keep warm while you make the meatballs.
  • To Make The Meatballs
  • Preheat oven to 350 degrees.
  • Mix first 9 ingredients together in a large pan. Using your hands, gently mix the ingredient until well blended.
  • Again, using your hands, form into balls about 1 ½ to 2 inches in diameter.
  • Place the meatballs on two 9 x 13 baking dishes, sprayed with no-stick spray or covered in aluminum foil.
  • Cover liberally with sauce and bake for 30 – 45 minutes or until meatballs are done. (time depends on meatball size)
  • This makes around 90 meatballs.

Video

Notes

*This is an old recipe. The recipe calls for 13 ounces evaporated milk. These days, cans of evaporated milk are 12 ounces. Just add an additional 2 tablespoons of milk, cream or half and half to make up the additional ounce of liquid.
For Slow Cooker BBQ Meatballs: Bake meatballs in over per direction. Once cooked, place them in a slow cooker and pour the sauce over the meatballs. Give them a very gentle stir to combine. Cook on low for 2 hours and the dish is steamy warm and easy to transport.
The best way to crush saltine crackers is to use a food processor. If you don’t have a food processor, place crackers in a zip lock bag and remove air. Use a rolling pin to crush the crackers.

Nutrition

Calories: 93kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 158mg | Potassium: 105mg | Fiber: 1g | Sugar: 10g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

Oven Meatballs in BBQ Sauce …They’re What’s for a Pot Luck.

Stuffed Celery With Cream Cheese, Blue Cheese and Olives

By 15 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.

Explore 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. This classic Mexican and Southwestern recipe features 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

What is Cochinita Pibil?

Cochinita pibil is a classic dish from the Yucatán Peninsula of Mexico, and it's pure slow-cooked magic.

At its heart, it's pork marinated in achiote paste and citrus (traditionally sour orange), wrapped up and cooked until meltingly tender. The word pibil comes from pib, a Mayan underground pit oven where the pork was historically buried and cooked low and slow under banana leaves. That earthy, smoky depth? That's the pib doing its thing.

New Mexico Inspired

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. Here’s their menu description: Enchiladas -blue corn tortillas, topped with green or New Mexico red chile sauce, or mole poblano and filled with your choice of shredded chicken, carne deshebrada or cochinita pibil.

This recipe is part of my New Mexico Red Chile Sauce collection, featuring traditional Southwestern techniques and authentic flavors made from dried chile pods. 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 Red Chile 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 red chile 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 Southwest Mexican Food Category. You’ll find lots of recipe ideas to spice up those meal plans including one of the most popular enchilada recipes on my site for New Mexico Stacked Enchiladas.

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.

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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 Red Chile Sauce or 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.