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How To Cook Roasted Purple Potatoes with Garlic and Thyme

By 5 Comments

The intense color of these purple potatoes roasted with garlic makes them a unique side dish. Roasting them in olive oil with garlic and thyme infuses them with a beautiful savory flavor. I’ve added some roasted green chile peppers for a little kick of spice. Give ’em a try.

Purple roasted potatoes with garlic, thyme and green chile peppers

Table of contents

About This Recipe

I simply can’t resist grabbing a few pounds of eye-catching purple potatoes every year at my local farm stand market. Their fun intense color is irresistible and they always make a showy unique side dish.

Purple potatoes are a medium starch potato like Yukon Gold potatoes. A medium starch potato that holds up well and holds their shape for one of our favorite ways to cook potatoes, roasting them.

They are popular in South America. They hail from Bolivia and Peru. Purple potatoes may be labeled as Purple Majesty, Purple Viking or Purple Peruvian. At the stand where I purchased these the sign simply indicated “Purple Potatoes.

The secret to get the most out of the flavor, is to fine chop the garlic, use lots of small pieces of fresh thyme sprigs, and spice things up by stirring in some chopped roasted green chile peppers at the end.

It’s an easy recipe, let’s take a look at how to cook purple potatoes roasted with garlic and thyme.

Why You’re Going To Love Cooking with Purple Potatoes

  • Roasting potatoes is an easy peasy side dish.
  • You don’t have to peel purple potatoes, that saves time. And the peels are totally edible.
  • Purple potatoes are healthier than white potatoes.
  • The spices added to this recipe will knock your socks off.
  • They add a pop of color to your plate. They’ll add some pizzaz to a chicken entree.

Ingredients You’ll Need

Cooking is always an easier proposition when we practice mise en place. Always gather and measure ingredients before starting any recipe.

Ingredients for purple potatoes roasted with garlic and chile peppers

Here’s what you need for this roasted purple potato recipe.

  • Purple Potatoes. When you can find them, give them a try. I usually have luck at my farm stand market. If you can’t find purple potatoes, Yukon Gold potatoes will work just fine for this recipe.
  • Fresh Garlic. When using garlic to flavor recipes that are cut into small pieces, like these purple potatoes, use a mini-chopper to chop it fine. That way you’ll be able to coat more of the surfaces of the potatoes to infuse more of that garlic flavor into each piece.
  • Fresh Thyme. I grow fresh thyme every Summer. I usually grow Lemon Thyme which will add a hint of citrus to this recipe. Use fresh French thyme or even dried thyme.
  • Olive Oil: Oil is essential in this recipe not only to coat the potatoes for browning purposes, but the fat in olive oil will also help infuse flavors into the potatoes.
  • Chile Peppers I’ve used roasted Pueblo Chile Peppers grown here in Colorado. They’re Mirasol peppers which are medium in heat. You can use roasted Hatch Chile Peppers, or even the canned chile peppers from the grocery store. Or even a sprinkle of New Mexico Red Chile Powder.

How To Cook Purple Potatoes

This recipe is so easy.

Purple potatoes roasted with garlic and thyme
  • Just cubing the potatoes in small pieces allows them to roast quickly in the oven.
  • Toss them with olive oil, garlic, thyme and chopped chile peppers.
  • Add them to a sheet pan and in under 30 minutes you have a unique side dish.

More Questions You May Have About Purple Potatoes

Are purple potatoes healthier than regular potatoes?

Purple and red potatoes are packed with antioxidants, fiber and potassium.
blood sugar. Eating purple potatoes instead of white potatoes is a good move when watching your blood sugar. While the starch in purple potatoes increases blood sugar, it does so to less of an extent than the starch in the yellow or white varieties. Source: Healthline

Do You Have To Peel Purple Potatoes?

I rarely peel potatoes, unless I’m using thick skinned russet potatoes for a more delicate recipe like Oven Home Fries. But just like any other potato the skins of purple potatoes are completely edible.

What Do Purple Potatoes Taste Like?

Do purple potatoes taste different? They taste very similar to any other potato, except slightly nuttier tone.

Serving Suggestions

Recipe Variations

Want to shake things up? Here are some recipe variations.

  • Combine equal amounts of red potatoes, white or gold potatoes, and purple potatoes to make about 2 pounds. This is nice for a 4th of July side dish recipe.
  • Root Vegetables With Purple Potatoes: Use 1 pound of purple potatoes, 1 pound red-skinned potatoes, 2 small peeled and cut-up turnips, and ½ to 1 cup of rough chopped carrots. Add 1 onion, cut into wedges, and add fresh parsley in place of the thyme. Omit the chile peppers.
  • Rosemary Roasted Purple Potatoes: Replace the thyme with 2 teaspoons fresh chopped rosemary. Omit the chile peppers if using Rosemary.

More Popular Potato Recipes

If you like potatoes as much as we do, take a look at these potato recipes.

And if you’re a potato fan like us, or looking for more side dish ideas, don’t miss my Side Dish Category, you’ll find lots of great ideas, including the most popular on my site for Broccoli Cheez Whiz Rice Casserole.

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.

Roasted purple potatoes.
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5 from 1 vote

How To Cook Purple Potatoes With Garlic

The intense color of these purple potatoes makes them a unique side dish. Roasting them in olive oil with garlic and thyme infuses them with a beautiful savory flavor.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 313kcal
Author: Lea Ann Brown

Ingredients

  • 2 pounds purple potatoes
  • 3 cloves garlic chopped in a food processor
  • 8 sprigs fresh thyme or ½ teaspoon dried thyme
  • 4 tablespoons extra-virgin olive oil
  • ¾ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • 4 ounces roasted chile peppers canned, or three large chile peppers, roasted and cleaned

Instructions

  • Get that oven nice and hot so these purple potatoes will turn out nice and crispy. Preheat oven to 400 degrees.
  • To get the garlic in very small pieces, use a mini-chopper. Just peel three cloves of garlic and give them a few whirls in the chopper. Use a rubber spatula to scrape the pieces out.
  • Prep the Sheet Pan Either spray a sheet pan with PAM or using a basting brush, brush the pan with olive oil.
  • Simply wash and scrub the purple potatoes with a vegetable brush. Cube the potatoes in 1" pieces. Set aside.
  • Combine all the Seasonings Pour the cubed purple potatoes into a large mixing bowl. Add the garlic, thyme sprigs, salt and pepper and olive oil. Toss well to coat and combine.
  • Add the potatoes to Sheet Pan Pour the potatoes onto the sheet pan and distribute them in a single layer. PRO TIP Heat the sheet pan in the oven for about 10 minutes before adding the potatoes. That hot pan will give you a jump start on crisping the outside of the potatoes.
  • Roast the potatoes for 20 to 25 minutes, or until browned and tender, occasionally turning.
  • Move the potatoes to a large serving bowl and stir in the chopped roasted green chile peppers.
  • Garnish with fresh thyme sprigs.

Notes

About Chile Peppers: Prepare the Chile Peppers I always have a stash of roasted Hatch or Pueblo Chile Peppers in the freezer. Simply thaw, remove most of the charred black skin from the peppers. Remove tops and seeds and rough chop. 
 
Variations
Combine equal amounts of red potatoes, white or gold potatoes, and purple potatoes to make about 2 pounds. This is nice for a 4th of July side dish recipe.
Root Vegetables With Purple Potatoes: Use 1 pound of purple potatoes, 1 pound red-skinned potatoes, 2 small peeled and cut-up turnips, and ½ to 1 cup of rough chopped carrots. Add 1 onion, cut into wedges, and add fresh parsley in place of the thyme. Omit the chile peppers
Rosemary Roasted Purple Potatoes: Replace the thyme with 2 teaspoons fresh chopped rosemary. Omit the chile peppers if using Rosemary.
PRO TIP Heat the sheet pan in the oven for about 10 minutes before adding the potatoes. That hot pan will give you a jump start on crisping the outside of the potatoes.

Nutrition

Calories: 313kcal | Carbohydrates: 43g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 563mg | Potassium: 976mg | Fiber: 6g | Sugar: 3g | Vitamin A: 95IU | Vitamin C: 53mg | Calcium: 39mg | Iron: 2mg

Roasted Purple Potatoes with Garlic and Thyme, It’s What’s for a side dish

Pork Tenderloin Medallions with Bourbon Peach Compote

By 5 Comments

Pork tenderloin gets a quick stove top sear and then finishes in the oven. Once sliced and plated, the pork tenderloin medallions are drizzled with an amazing syrupy bourbon and peach compote that’s tangy sweet and irresistible with flavor. It’s a super easy meal that’s easy enough for a weeknight yet impressive enough for entertaining. Let’s take a look.

Pork tenderloin topped with a peach whiskey sauce served with sliced and grilled summer squash

Inspiration for this recipe

I swear I’m so impressionable when it comes to cooking and decisions made when deciding on dinner plans.

I was walking little Remy early one morning last week and stopped to visit with our neighbor Priscilla. We started talking about our supply of just arrived Palisade Peaches. Which led to peach sauces, which led to her plans to cook a pork tenderloin on her Big Green Egg which involved a pork tenderloin marinade, (which I thought sounded difficult). When she mentioned her plans included a bourbon peach compote…well the rest is history.

I came home and started making plans for my own peach sauce recipe for pork tenderloin, and you bet it involved bourbon. Let’s take a look at what I came up with.

Pork Tenderloin with Bourbon Peach Compote

I really wanted to ditch the marinade process and simplify the recipe to make a gourmet pork tenderloin recipe that was quick to the table and big on flavor. And I wanted an oven baked pork tenderloin as opposed to a grilled pork tenderloin recipe.

And as far as peach sauces go, this was one of the best flavor combinations I’ve ever had, and the tenderloin was so tender and perfect.

The Key Ingredients are simple:

  • Olive oil: No need to haul out the expensive bottle of olive oil, the one that you reserve for those elegant vinaigrettes. The olive oil for this recipe is simply used for searing the pork tenderloin stove top. To get it nice and browned before finishing in the oven.
  • Pork Tenderloin: This recipe will feed four as a light main course. Or two hungry adults with a small amount of leftovers. Pork tenderloin usually come packaged in a one pound packages and that’s what I used.
  • Fresh Peaches: You’ll need 3 – 4 medium peaches. I prefer yellow peaches, the quintessential peach with a beautiful peach flavor.
  • Bourbon: I like to use Wild Turkey 101, it’s premium American Kentucky Bourbon. It’s a good sipping bourbon with classic flavor. Perfect for this peach sauce.
  • Apple Cider Vinegar: I love adding vinegar to sauces. It’s as important as salt and pepper in my book. Vinegar always brightens flavor and adds that perfect tang to balance a sweet sauce.
  • Agave Syrup: I’m out of honey, so have been using Agave Syrup. Agave Syrup is darker in color than honey and actually has a more neutral flavor than honey. Substitute honey if you don’t have agave syrup.
  • Unsalted Butter: A swirl of butter to finish any sauce never hurts. It brings everything together with texture and flavor.
Pork tenderloin medallions with bourbon peaches and grilled summer squash

How To Make Pork Tenderloin Medallions with Bourbon Peach Sauce

Let’s get started, it’s an easy recipe.

Pork Tenderloin with Bourbon Peach Compote – How To

  • Gentlemen start your ovens Preheat that oven to 350 degrees
  • Dust the Pork Tenderloin with Flour Place the flour on a dinner plate and gently roll the pork tenderloin to lightly coat with flour. Salt and pepper the tenderloin. Set aside.
  • Sear the Pork Tenderloin Heat a heavy skillet or cast iron skillet over medium high heat. When the skillet is hot, add the oil. When the oil starts to shimmer, add the pork tenderloin and sear on two sides. Sear until if turns a golden brown.
  • Finish the Pork Tenderloin In The Oven Remove the pork tenderloin to a baking sheet and place in oven. Cook until an instant read thermometer registers 140 degrees. This should only take about fifteen minutes.
  • Make The Peach Bourbon Sauce While the tenderloin is in the oven, make the peach bourbon sauce. Add peeled and sliced peaches to skillet. Cook, stirring often, until lightly browned, 2 to 3 minutes. Add bourbon, vinegar, and agave syrup, or honey. Cook, stirring often, until sauce is slightly thickened and syrupy, about 5 minutes. Remove skillet from heat; add butter, swirling until melted.
  • Pork Tenderloin Medallions Slice the pork tenderloin into thick medallions. About 1 – 1 ½ inches thick.
  • Plate the Meal Fan pork medallions on a plate. Spoon the bourbon peach sauce liberally over the medallions. Serve immediately.

FAQ’s

Whats The Difference Between Compote and Jam?

Jam is a condiment where fruit is broken up into a spreadable consistency. The fruit in compote is left whole or in large chunks and routinely includes savory spices or flavorings.

In Summary, Why this Recipe Works

Pork tenderloin seared on the stove top creates a Maillard Reaction, which creates flavor. The browning component creates that distinctive meat flavor. Browning meat also makes it very oven friendly. It serves to hold in those precious meat juices which will keep the meat tender.

The recipe becomes super easy by finishing the pork tenderloin in the oven. Hands off means you have ample time to make that peach bourbon glaze.

And finally slicing the pork tenderloin into medallions, makes the feel like a special restaurant quality meal.

The woody undertones of bourbon are a perfect match for our sweet juicy fresh Palisade peaches. And an elegant flavor combination for pork tenderloin medallions.

About Palisade Peaches

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

Recipe for Pork Tenderloin Medallions with Peach Bourbon Sauce

pork tenderloin medallions with peach bourbon sauce and grilled summer squash

I hope you give this pork medallions recipe a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe. And if you have a favorite recipe using peach and bourbon, let me know, I’d love to give it a try.

Pork Tenderloin Sides

For this recipe, I served the pork tenderloin medallions with Summer squash that had simply been sliced and grilled in my stove-top grill pan. Here are some more ideas for side dishes for this recipe. I highly recommend my recipe for creamy cheesy Microwave Cauliflower, where cauliflower is topped with mayo, mustard and cheese. Quick, easy and tangy in flavor, in a creamy cheesy sort of way. 

  • Company Lettuce Salad: Crispy crunchy Chow Mein Noodles are just the beginning to what makes this lettuce salad so special. A salad so wonderful in flavor and texture that you'll want to save this one for company.
  • Zucchini and Potato Skillet: Sauteed zucchini and potatoes. Simply flavored with thyme this Zucchini and Potato Skillet is a beautiful Summer side dish. 
  • Green Vegetable Medley: All you need is some olive oil, a leek, asparagus, a handful of fresh spinach and some frozen peas. Some salt and pepper and you've got elegance that took all of fifteen minutes to make. 

More Pork Tenderloin Recipes

And don’t miss my Pork Category. You’ll find lots of delicious recipes including the most popular on my site for Pickled Pineapple for Pork Medallions.

And if you like the pork and peaches combination, don’t miss my recipe for Ground Pork Meatballs with Peaches Basil and Lime.

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.

Pork tenderloin topped with a peach whiskey sauce served with sliced and grilled summer squash
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5 from 1 vote

Pork Tenderloin with Bourbon-Peach Sauce

Pork tenderloin medallions are drizzled with an amazing syrupy peach and bourbon glaze that's tangy sweet and irresistible with flavor. Super easy meal that easy enough for a weeknight and impressive enough for entertaining. Let's take a look.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course Pork
Cuisine: American
Servings: 2
Calories: 668kcal
Author: Lea Ann Brown

Ingredients

  • 3 tablespoons olive oil
  • 1 pound pork tenderloin
  • ⅛ Cup Flour
  • Salt and pepper to taste
  • 2 cups sliced peeled fresh peaches 3 – 4 medium peaches, peeled and cut into wide slices
  • 2 tablespoons bourbon
  • 3 tablespoons apple cider vinegar
  • 1 tablespoons honey or agave syrup
  • 1 tablespoon unsalted butter

Instructions

  • Preheat oven to 350 degrees.
  • Dust pork tenderloin with flour and then salt and pepper. Heat a large cast-iron skillet over medium-high, and add. Add the oil. When the oil is hot, add the pork to skillet and brown on two sides.
  • Remove the pork to a sheet pan and move to oven. Cook until a thermometer inserted in thickest portion registers 140°. This will take about 15 minutes. Transfer to a cutting board.
  • Add fresh peaches to skillet; cook, stirring often, until lightly browned, 2 to 3 minutes. Add bourbon, 1 vinegar, an honey. Cook, stirring often, until sauce is slightly thickened and syrupy, about 5 minutes. Remove skillet from heat; add butter, swirling until melted.
  • Slice tenderloin 1 inch thick. Place on plates and drizzle with the peach bourbon glaze.

Notes

Prep Time: 20 Cook Time: 20 Difficulty: easy Servings: Serves 4 Source: cookinglight.com

Nutrition

Calories: 668kcal | Carbohydrates: 29g | Protein: 49g | Fat: 35g | Saturated Fat: 9g | Cholesterol: 162mg | Sodium: 121mg | Potassium: 1184mg | Fiber: 3g | Sugar: 20g | Vitamin A: 677IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 3mg

Pork Tenderloin Medallions … They’re What’s for Dinner

Company Lettuce Salad with Crispy Chow Mein Noodles

By 6 Comments

This lettuce salad with crispy noodles is just the beginning to what makes this recipe so special. A salad so wonderful in flavor and texture that you’ll want to save this one for company.

Green Tossed salad topped with crispy chow mein noodles and pumpkin seeds

About This Recipe

This salad with crispy noodles recipe is one that my mom had and served for years and years. A recipe born in the 70’s when that intriguing ethnic aisle suddenly appeared in our small town Kansas grocery store.

Back then, this would have been considered an adventurous culinary experience.

These offerings even preceded the ever popular packages of ramen noodles. Soon, that aisle expanded to Mexican food and our culinary horizons were elevated beyond Fried Chicken and Pot Roast.

Which lettuce is best for this salad?

At the time my mom made this lettuce salad with iceberg lettuce. Let’s take a look at some options for this salad.

  • Iceberg Lettuce: Iceberg is a pale green vegetable so crunchy you’ll love it on a burger. It’s also the lettuce my mom used back in the day for every lettuce salad she ever made. Neutral in flavor with a great crunch, no wonder it’s popular.
  • Romaine Lettuce: Sturdy, crunchy and packed with nutrition. A bit savory and somewhat neutral in taste, I like to use it in this salad for color. Combined with a lighter colored lettuce, it works perfectly.
  • Butterhead Lettuce: Or Bibb lettuce, tender and mild, and beautifully lime green in color, Butterhead lettuce has a sweeter buttery flavor. A wonderful lettuce to compliment Romaine in texture, color and shape.
Ingredients for Asian lettuce salad

Key Ingredients for this tossed salad with crispy noodles

What makes this lettuce salad so impressive is that its name suggests Company salad? Let’s take a look at the textures and ingredients that bring this salad together.

  • Sugared almonds. Toasted in butter and sugar = totally divine. It brings the sweet to our favorite sweet and salty flavor profile.
  • Yellow and Red Bell Peppers. A touch of sweet, a touch of crunch, but more importantly bold colored little chunks of sweet bell pepper pop when combined with the vibrant green lettuces.
  • Green Onions. Beautiful little slices of green onion bring a milder and grassier flavor that adding a full grown mature onion. Not to mention an Asian flair to this lettuce salad.
  • Pepita Seeds. First let me add, that Pepita seeds are not simply hulled pumpkin seeds. Pepitas are harvested from a certain type of hull-less pumpkin. Meaning pepita seeds are not extracted from a shell. They are a common ingredient in Mexican Food and are toasted or roasted and salted. Sweet and totally delicious. You can also make this salad with Sunflower Seeds.
  • Crispy Chow Mein Noodles: The crowing glory. When tossed with the lettuce greens, and the sweet and tangy dressing, chow mein noodles take this lettuce salad from good to great. Especially in the texture arena.
  • Chinese Salad Dressing: Simple, yet tangy bold in flavor, oil, rice vinegar and brown sugar is simply a delicious combo.
Asian lettuce salad with chow mein noodles, pepita seeds, bell pepper, and green onions.

Recipe for Company Lettuce Salad

I hope you give this Asian themed lettuce salad 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 lettuce salad recipe or any recipes with Chow Mein Noodles, let me know, I’d love to give it a try.

More Special Lettuce Salad Recipes

And don’t miss my Salads and Salad Dressings Category. You’ll find lots of recipes for lettuce salads and dressings. Including the most popular salad dressing recipe on my site for Creamy Blue Cheese Dressing.

And if you want to be known as the salad diva, don’t miss my post for How to make the best Accompaniment Salad. Lots of tips and tricks for serving the finest side salad ever.

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5 from 2 votes

Company Lettuce Salad with Crispy Noodles

Crispy crunchy Chow Mein Noodles are just the beginning to what makes this lettuce salad so special
Prep Time25 minutes
Cook Time3 minutes
Total Time28 minutes
Course: Salads, Salad Dressings and Vinaigrettes
Cuisine: American
Servings: 12
Calories: 164kcal
Author: Lea Ann Brown

Ingredients

  • 2 teaspoons butter
  • ¾ cup sliced almonds
  • 1 tablespoon sugar
  • DRESSING:
  • ¼ cup Extra virgin olive oil
  • 3 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • SALAD:
  • 8 cups lettuce a combo of romaine, butter or iceberg
  • 1 medium red bell pepper chopped
  • 1 medium yellow bell pepper chopped
  • 2 green onions chopped
  • 3 ounces chow mein noodles crispy, canned
  • ⅓ cup pepita seeds roasted, or sunflower seeds

Instructions

  • In a small heavy skillet, melt butter. Add almonds and cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-3 minutes or until sugar is melted. Spread on foil to cool.
  • For dressing, in a small bowl, whisk the oil, vinegar and brown sugar. Chill until ready to serve.
  • For salad, in a large bowl, combine the lettuce, peppers and green onions. Add dressing; toss to coat. Sprinkle with chow mein noodles , pepita seeds and almonds. Serve immediately.

Nutrition

Calories: 164kcal | Carbohydrates: 12g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 65mg | Potassium: 171mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1770IU | Vitamin C: 32mg | Calcium: 36mg | Iron: 1mg

Lettuce Salad with Chow Mein Noodles … It’s Whats for Company

Queso Fundido con Chorizo

By 3 Comments

Who can resist a skillet Queso Fundido con Chorizo. Melted cheese seasoned with tequila, sauteed onions, fresh tomatoes and cilantro. Sprinkle on some crumbles of browned Mexican chorizo and pass those chips please. Ready in 20 minutes, this is the perfect Mexican appetizer recipe.

Queso fundido with tequila served in a cast iron skillet and topped with cooked chorizo

About This Recipe

WOW-ing your crowd is simple with this easy to make and easy to love cheese appetizer recipe. Who doesn’t love ooey-gooey skillet queso that can be scooped up with your favorite chip and devoured.

Until now, my experience with any type of melted cheese dip was the queso in a crockpot, that famous Rotel Cheese Dip. Velveeta Cheese with ground beef and Rotel tomatoes. In a crockpot. Man, that stuff is good.

A tortilla chip dipped in queso fundido with tequila.

This skillet queso recipe for Queso Fundido con Chorizo is somewhat of a high brow version of that cheese dip with Rotel, Instead of using Velveeta, we’re using Monterey Jack Cheese, fresh tomatoes and more. Let’s take a look.

Ingredients You’ll Need

Simple in ingredients, this is what makes this recipe so darn good.

  • Fresh tomatoes
  • Sweet Onion
  • Jalapeno Pepper
  • Cilantro
  • Monterey Jack Cheese
  • Tequila
  • Browned Chorizo Sausage
  • Tortilla chips

Step by Step Instructions

I mean really, do you know anyone who can resist dipping a corn chip into melted cheese seasoned with South of the Border ingredients? And it’s so easy to make. Once the chopping is done, you’re just a few minutes away cheesy appetizer heaven.

  • Saute the vegetables: Fresh Summer tomatoes, or chopped cherry tomatoes work best here. In a pinch you could use canned tomatoes, but make sure they’re well drained. Heat olive oil in a large skillet and add the tomatoes, jalapeno and onion. Sprinkle with a pinch of salt and cook until softened.
  • Add the Tequila: Pour in the tequila and stir frequently until the skillet looks dry.
  • Time for the cheese: Turn burner down to low and add the shredded cheese. Stir constantly until the cheese is fully melted.
  • Garnish and serve: Sprinkle the queso fundido with chopped cilantro and crumbled browned chorizo (if using). If you’ve made this in a cast iron skillet, just serve from the skillet. Or transfer to a serving bowl and start
  • passing the chips.

Queso Dip FAQ’s

What Cheeses Are In Mexican Queso?

Choose the right cheese. Not all cheeses are suitable for melting. For this recipe, choose a cheese with a semi-soft texture like Monterey Jack Cheese or Muenster Cheese. They melt quickly and without much fuss.

What Kind of Pan Should I use to make Queso?

A 10-inch cast iron skillet is perfect for cooking the queso. And it’s a perfect serving container for this skillet queso rustic Mexican appetizer.

Can I Make This Recipe In A Crockpot?

Queso Fundido con Chorizo is at it’s best made on the stove-top and served immediately. But if you want a make-ahead queso, prepare it using the stovetop instructions and then use a crock pot to keep the queso warm.

Can I reheat Queso Fundido?

Queso can be reheated for personal leftovers, but to serve a perfect queso for party guests, serve it immediately while it’s creamy and perfect in texture. Reheating queso in the microwave works very well. Microwave time depends of the amount you’re reheating, and it works well to reheat queso at 50% power.

How To Eat Queso Fundido

What should I serve with Queso? Keep it simple, keep it authentic. Corn chips and warm flour tortillas = yum.

Queso fundido served in a cast iron skillet topped with cooked chorizo

This simple, twenty minute dip of melted cheese flavored with tomatoes, chiles, onion and a hit of tequila is just the thing to satisfy a sudden craving for something warm, salty and gooey. Inspired by Rick Bayless, I hope you give this queso fundido con chorizo a try.

We all love a good chips and dip recipe, and if you’re looking for a super easy fix, try this one for Hatch Green Chile Cheese Dip. Served cold, it travels well and extremely popular.

More Easy Mexican Appetizer Recipes

  • Mexican Street Corn Dip, Sweet roasted caramelized corn kernels are the foundation for this incredibly flavored treat.
  • Mexican Deviled Eggs with Chorizo, Mexican Chorizo sausage, Dijon and Sherry Vinegar turns a deviled egg into an exciting version of this classic popular appetizer.
  • Black Bean Corn Salsa with Chipotle, A perfect appetizer for that next bowl of corn chips, or a great condiment to serve over flank steak or grilled chicken. 
  • Mexican Meatballs, Easy Mexican meatballs drizzled in creamy spicy smooth cheese sauce. Perfect for your next party.  Make a double batch because these won't last long.

And if you’re looking for more Queso ideas, This White Queso Recipe is Rich, creamy and velvety. Simply the most perfect dip to serve with that big bowl of tortilla chips. Ready in under 10 minutes

And if you love Mexican food as much as we do, don’t miss my Mexican Southwest Category. You’ll find lots of fun recipes for your next fiesta, including the most popular on my site for Hatch Green Chili with Pork.

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.

Queso fundido with tequila served in a cast iron skillet and topped with cooked chorizo
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5 from 3 votes

Queso Fundido con Chorizo, Skillet Queso

This recipe for 20 minute Queso Fundido is the perfect Mexican appetizer recipe.
Prep Time15 minutes
Cook Time20 minutes
Course: Appetizer Recipes
Cuisine: Mexican
Servings: 12
Calories: 103kcal
Author: Lea Ann Brown

Ingredients

  • ¼ cup cilantro coarsley chopped
  • ½ pound Monterey Jack cheese 3 cups, shredded
  • 1 small sweet onion cut into ¼-inch dice
  • 3 tablespoons tequila
  • salt
  • 2 medium fresh tomatoes cored, seeded and cut into ¼-inch dice. Or 1 ½ cups chopped cherry tomatoes
  • 2 jalapeños seeded and minced
  • 1 tablespoon extra-virgin olive oil
  • Warm corn tortillas or corn chips for serving
  • ½ pound Mexican Chorizo browned

Instructions

  • In a large skillet, heat the olive oil. Add the diced tomatoes, minced jalapeños, diced onion and a large pinch of salt and cook over moderately high heat, stirring often, until softened, about 5 minutes.
  • Pour in the tequila and cook, stirring frequently, until the skillet looks nearly dry, about 2 minutes.
  • Reduce the heat to low. Add the cheese and cook, stirring constantly, until fully melted, about 30 seconds.
  • Quickly transfer the queso fundido to a serving bowl. Sprinkle with the cilantro and serve immediately, with tortillas or chips. Top with crumbled chorizo.

Notes

Choose the right cheese. Not all cheeses are suitable for melting. For this recipe, choose a cheese with a semi-soft texture like Monterey Jack Cheese or Muenster Cheese. They melt quickly and without much fuss.
Queso Fundido con Chorizo is at it’s best made on the stove-top and served immediately. But if you want a make-ahead queso, prepare it using the stovetop instructions and then use a crock pot to keep the queso warm.

Nutrition

Calories: 103kcal | Carbohydrates: 3g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 105mg | Potassium: 103mg | Fiber: 1g | Sugar: 2g | Vitamin A: 364IU | Vitamin C: 7mg | Calcium: 149mg | Iron: 1mg

Queso Fundido with Chorizo, (Skillet Queso) … It’s Whats for a Mexican Appetizer

Cocoa Chile Grilled Butterfly Pork Chops

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With a rub that somewhat resembles the flavor of a rich mole sauce, Cocoa Chile Grilled Butterfly Pork Chops are easy to prepare and exciting in flavor. Spicy chile powder, cocoa powder and brown sugar make this a sultry dinner entree.

Cocoa chile powder rubbed grilled pork chops with sauteed green beans on a rustic white plate with a wedge of lemon

Pork chops routinely make an appearance at our table for breakfast. That’s right, those super thin bone-in loin pork chops that fry up in about five minutes and served with fried eggs and home fried potatoes. Yes please.

But I seem to shy away from cooking thicker dinner pork chops simply because they turn out tough and chewy.

I finally decided to take the time to prepare a brine and a whip up a super fun rub and get better acquainted with thick pork chops. Butterfly pork chops to be exact. Butterfly pork chops on the grill to be more specific. Let’s take a look at this grilled pork chop recipe. But first …

What is a Butterfly Pork Chop?

In Culinary School we learned the primal and sub-primal cuts used by butchers when dividing a steer or hog. And I’m really glad it was a part of the curriculum. I simply feel a little smarter when I’m standing at the meat counter.

The primal cuts are the large sections that then get cut down into sub-primal cuts.

Pork has four primal cuts. Pork chops come from the loin primal. A butterfly pork chop starts with a thick boneless pork chop which is sliced horizontally, leaving a hinge at one end. So it opens up like a butterfly. Now that we have that out of the way…

Easy Brine for Grilled Pork Chops

Brining pork chops doesn’t have to be elaborate or take a long time. But why brine pork chops?

Even a 30-minute brine will help add moisture and season the meat. Don’t brine pork chops for more than two hours, or the meat becomes spongy.

The brine for these grilled pork chops is super-super simple:

  • 2 quarts water
  • ¼ cup kosher salt
  • 2 teaspoons crushed red pepper

And the process for the brine is just as simple. In a large bowl combine the ingredients and stir until the salt dissolves. Add the pork chops and let brine at room temperature for 1 to 1 ½ hours.

Cocoa chile rub for grilled pork chops

This is where things get exciting. This “just the right spicy” pork chop rub is both positively unique and delicious.

It’s a combination of sweet from the brown sugar, earthy spice from New Mexico Chile Powder and the strong chocolate flavor from the cocoa powder. Let’s take a look at this grilled pork chop seasoning.

Cocoa powder, New Mexico Chile Powder and brown sugar for grilled pork chop seasoning
  • 1 Tablespoon unsweetened cocoa powder
  • 1 Tablespoon New Mexico Red Chile Powder (or ancho) Note: to learn more about chile powders and peppers, take a look at my article for Chili vs. Chile.
  • 1 Tablespoon light brown sugar

Super Easy!

Once the pork chops have been brined, simply pat them dry then press them into the rub mixture and using your hands rub the mixture over the meat to coat the chops. Shake off any excess rub and you’re ready to grill.

How to Cook Butterfly Pork Chops On The Grill

Pork is a lean meat and grills up quickly. That’s why we need to sear the chops quickly and then slow down the cooking process. We do this by creating two heat zones.

For this recipe, the pork chops have been brined and the rub has coated both sides of the pork Let’s Take a look.

How To Grill 1″ Thick Boneless Pork Chops

  • Get That Grill Nice and Hot Heat the grill to 500 degrees and then turn down the heat so the grill temperature gauge reads 350 – 400 degrees.
  • Add the Pork Chops Add the chops and cook about three minutes per side, or until you see those gorgeous grill marks. The rub for this recipe is quite dark but you’ll still be able to see grill marks underneath.
  • Create Two Cooking Zones Turn off one burner to create a cool zone.
  • Move the Pork Chops Move those chops over the burner that isn’t producing flame and let them cook. Cook them with the grill covered, turning a couple of times, until a digital read thermometer reaches 135 degrees (medium). This will take about ten minutes. You’ll have a nice crust on the outside and juicy tender meat on the inside. Watch them close, the rub has sugar, which will burn if it get too much direct heat.
  • Tent Remove the pork chops to a platter and cover with foil. Let them rest for five minutes before serving.
  • Charcoal grill instructions: Create two zones by placing the charcoal on one side of the grill. Keep the other side empty to create those two cooking zones.
Sliced grilled butterfly porkchops on a dark wood cutting board with an antique meat fork.

Cocoa and Chile Rubbed Grilled Pork Chops Recipe

This easy brine and rub for grilled pork chops has really inspired me to add thick pork chops to my shopping list more often when I’m meal planning. I hope you give this recipe for butterfly pork chops on the grill a try. And if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.

And if you’re looking for a super easy pork chop dinner, don’t miss my recipe for Honey Garlic Pork Chops. A 30 minute skillet dinner.

More Recipes For Grilled Pork

And if you’re looking for something super quick and easy, don’t miss my recipe for Grilled Ham Steaks. The sweet and zesty glaze will knock your socks off.

In the comfort food mood? Don’t miss my recipe for Slow Cooker Pork Chops with Apples. A true Fall themed meal.

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.

Cocoa chile powder rubbed grilled pork chops with sauteed green beans on a rustic white plate with a wedge of lemon
Print Recipe
5 from 2 votes

Cocoa And Chile Rubbed Pork Chops

With a rub that somewhat resembles a mole sauce, Cocoa Chile Grilled Butterfly Pork Chops are easy to prepare and exciting with flavor. Spicy Chile Powder, cocoa powder and brown sugar make this a sultry dinner entree.
Prep Time15 minutes
Cook Time15 minutes
Brine time1 hour 30 minutes
Course: Main Course Pork
Cuisine: American/Mexican
Servings: 4
Calories: 230kcal
Author: Lea Ann Brown

Ingredients

  • 2 quarts water
  • 1 ½ teaspoons crushed red pepper
  • ¼ cup Kosher salt
  • 4 1-inch thick butterfly pork chops or boneless pork loin chops
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon light brown sugar
  • 1 tablespoon New Mexico Chile Powder or ancho
  • Extra-virgin olive oil for brushing

Instructions

  • In a large bowl, combine the water with the red pepper flakes, salt and stir until the salt dissolves. Add the pork chops and let brine at room temperature for 1 – 1 ½ hours.
  • Light a grill and create a cool zone. (For a charcoal grill, rake the coals to one side; for a gas grill, leave one side unlit.) In a bowl, mix the cocoa, sugar and New Mexico Chile powder with 1 tablespoon of salt.
  • Drain the pork chops and pat dry.
  • Brush the pork chops generously with olive oil.
  • Roll the pork chops in the rub and pat to help coat the chops.
  • Grill over moderately high heat for 4 minutes, turning the chops once or twice until lightly browned and you can see grill marks beneath the rub.
  • Transfer the chops to the cool zone, close the grill lid and cook for about 10 -15 minutes, until an instant-read thermometer inserted in the center of the chops registers 135° for medium meat. Let the chops rest for 5 minutes before serving.

Notes

This recipe was inspired by Texas Chef, Tim Love. I’ve made some changes to the recipe and ingredients to reflect my style of cooking. 

Nutrition

Calories: 230kcal | Carbohydrates: 5g | Protein: 29g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 90mg | Sodium: 134mg | Potassium: 572mg | Fiber: 1g | Sugar: 3g | Vitamin A: 815IU | Calcium: 30mg | Iron: 1mg

Grilled Butterfly Pork Chops with Cocoa Chile Rub … It’s Whats for Dinner