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Chicken Bacon Ranch Quesadillas, Chilis Copycat

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One really doesn’t need a recipe to make a quesadilla, but if you’re looking for a quesadilla filling idea that is out of this world, you must try this version for Chicken Bacon Ranch Quesadillas. A copycat recipe from Chili’s Restaurant that your family will devour.

Chicken bacon ranch quesadillas chilis copycat recipe.

What You Can Expect From This Recipe

Tender seasoned chicken, crispy bacon, a drizzle of Ranch Dressing and of course plenty of cheese, and you’ve got one mighty fine quesadilla.

These Chicken Bacon Ranch Quesadillas, Chilis style, are an inexpensive easy family dinner and so satisfying with flavor.

Quesadillas are such versatile Mexican food that can be prepared for breakfast, lunch, dinner or even an appetizer. All you need are flour or corn tortillas, and some simple filling.

Cheese being customary and somewhat required to make that perfect little pocket of goodness hold together so you can dip into your favorite pico de gallo or salsa.

For this quesadilla creation, I’m taking a cue from Chili’s restaurant and making a copycat version of their Chicken Bacon Ranch Quesadillas.

A super easy treat that’s incredibly high on the flavor scale. Who can resist bacon and ranch dressing?

These quesadillas are beyond easy to make, especially if you have leftover rotisserie chicken and purchased ranch dressing.

And, I prefer this method of pan frying, were the tortillas are folded in half and then fried. rather than trying to flip a quesadilla using two sandwiched tortillas, which can cause the quesadilla to come apart.

You can serve flour tortilla quesadillas on their own, but if you’re looking to make it a heartier meal, I always like serving them with Toasted Mexican Green Rice.

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Noteworthy Ingredients

A few of our favorite Southwestern ingredients to make one dynamite quesadilla. Who can resist crispy fried bacon, ranch dressing and lots of cheese.

Ingredients to make chicken bacon ranch quesadillas.

See full list of ingredients and precise measurements in the recipe card below.

  • Flour Tortillas – 8 or 10 “
  • Seasoned and shredded Chicken breast. I like to use New Mexico Red Chile Powder to season the chicken breast before baking and shredding the meat. You can also use Taco Seasoning, chili seasoning, or my Southwest Spice Blend.
  • Pico de Gallo
  • Shredded Cheese: Make it your own. I like to use Sargento Fiesta Pepper Jack Cheese. You can use cheddar, Monterey Jack or even Muenster.
  • Chicken: Use shredded cooked chicken breast, or I recommend using shredded or chopped rotisserie chicken because it’s super tender juicy, flavorful and easy to prepare.

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

Instructions

Buttering flour tortillas to make chicken bacon ranch quesadillas.
  1. Step 1: Use a spreader knife to smear softened butter on one side of each flour tortilla.
Adding cheese to flour tortillas to make chicken bacon ranch quesadillas.
  1. Step 2: Turn the buttered side down and start adding the toppings, shredded cheese first, to half of each flour tortilla. Leave a bit of a naked edge.
Adding chicken and bacon to make chicken bacon ranch quesadillas.
  1. Step 3: Sprinkle on shredded chicken, bacon bits and a drizzle of ranch dressing.
Cooking bacon chicken ranch quesadillas in a skillet.
  1. Step 4: Place one flour tortilla, buttered side down, in a heated skillet. Let it cook until browned, about 3 – 4 minutes.
Folding chicken bacon ranch quesadilla to finish cooking.
  1. Step 5: Use a spatula to fold the bare side of the tortilla over the filling. Just like you would when making an omelette. Let it sit for about 30 seconds to make sure the cheese is nice and melty.
How to cut a chicken bacon ranch quesadilla after it's cooked.
  1. Step 6: Place the quesadilla on a cutting board. Use a serrated knife to gently saw back and forth and cut the quesadilla into wedges.

Hint: Once the quesadilla is folded, I like to turn off the heat place a lid over the pan for about 30 seconds. This will insure that the ingredients inside are nice and hot, and cheese is melted well.

Variations

  • Gluten Free: You can make these quesadillas with corn tortillas, to make these gluten free quesadillas.
  • Deluxe – These chicken bacon ranch quesadillas would be great topped with a spoonful of Chunky Guacamole.
  • Kid friendly – Want to cut back on the spice? Substitute spicy chile powders with smoked paprika to season the chicken.
  • Make It Even Easier: This quesadilla is super easy, but want to make it even easier? Use a purchased rotisserie chicken and shred the meat.

Love quesadillas? See this recipe for Queso Fresco Quesadillas on my website!

Equipment

Any fry pan will work to make this quesadilla. But keep in mind, different types of pans will generate different types of heat. I’ve used a non-stick pan for this recipe. Non-stick pans don’t generate intense heat like a cast iron skillet, so cooking times will vary. Keep heat at medium high and use a spatula to keep peeking at the progress of the browning of the tortilla.

Storage

Store any leftover quesadilla wedges in plastic wrap, or plastic baggie in the refrigerator for up to three days. I reheat them for a few seconds in the microwave.

Quick Pico de Gallo

I always have a couple of jars of Homemade Pickled Jalapeno Peppers in the refrigerator and use them to make a quick pico de gallo. Just chop them, add some chopped onion and fresh tomato. Pour in some of the pickling juice and stir.

You can also make Homemade Pico de Gallo using my recipe. And almost every grocery store will carry a container of pico de gallo in their refrigerator section.

FAQ

What’s The Best Mexican Melting Cheese To Make Quesadillas?

For this recipe, I’ve used Sargento’s Fiesta Jack Cheese. It’s a soft cheese with great flavor and it melts very nicely. Monterey Jack Cheese, Pepper Jack Cheese, a good quality cheddar and even Muenster is a great melting white cheese. If you have a good Mexican produce section at your local store, look for Queso Asadero,

Looking for other recipes like this? Try these:

And if you love Mexican Food as much as we do, don’t miss my category for Mexican and Southwest Recipes. You’ll find lots of great South of the Border recipes, including the most popular on my site for this easy Mexican Casserole with Tortillas and Ground Beef.

What Goes With Quesadillas?

These are my favorite dishes to serve with any quesadilla:

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.

Chili's chicken bacon ranch quesadillas on a blue plate served with pico de gallo.
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Chicken Bacon Ranch Quesadillas, Chilis Copycat

Tender seasoned chicken, crispy bacon, a drizzle of Ranch dressing and of course plenty of cheese, and you've got one mighty fine quesadilla. These Chicken Bacon Ranch Quesadillas are an inexpensive easy dinner and so satisfying with flavor.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course Chicken
Cuisine: American/Mexican
Servings: 4 quesadillas
Calories: 461kcal
Author: Lea Ann Brown

Ingredients

  • 1 boneless skinless chicken breast Baked, seasoned and shredded
  • 1 cup Cheese shredded
  • 4 slices bacon cooked and cut into bits
  • 4 Tablespoons Ranch dressing divided among the quesadillas
  • 2 Tablespoons Butter softened and divided to spread on the flour tortillas
  • Pico de gallo, sour cream and more ranch dressing for serving

Instructions

  • Use a spreader knife to butter one side of each flour tortilla.
  • Turn the buttered side down and start adding the toppings, shredded cheese first, to half of the flour tortilla. Leave a bit of a naked edge.
  • Sprinkle on shredded chicken, bacon bits and a drizzle of ranch dressing on ½ of each flour tortilla.
  • Place one flour tortilla, buttered side down, in a heated skillet. Let it cook until browned, about 3 – 4 minutes.
  • Use a spatula to fold the bare side of the tortilla over the filling. Just like you would when making an omelette. Let is sit for about 30 seconds to make sure the cheese is nice and melty.
  • Place the quesadilla on a cutting board. Use a serrated knife to gently saw back and forth and cut the quesadilla into wedges.

Notes

Tip For Success
  • Once the quesadilla is folded, I like to turn off the heat place a lid over the pan for about 30 seconds. This will insure that the ingredients inside are nice and hot, and cheese is melted well.
  • Allow about 30 minutes for butter to come to room temperature so it will be easy to spread.
  • Along with Ranch Dressing for dipping and Pico de Gallo, Chilis also serves these quesadillas with Sour Cream.

Nutrition

Calories: 461kcal | Carbohydrates: 1g | Protein: 30g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 133mg | Sodium: 687mg | Potassium: 264mg | Sugar: 1g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 432mg | Iron: 0.3mg

Chilis Chicken Bacon Ranch Quesadillas … They’re What’s For Dinner

Honey Butter Skillet Corn

By 3 Comments

Honey Butter Skillet Corn is a recipe that celebrates simplicity. An incredibly easy recipe that’s sweet, savory and totally addictive with flavor. Made with frozen corn and cream cheese, heat up that skillet and give this 20-minute side dish a try.

Honey Butter Skillet Corn in a blue serving bowl.

We simply can’t get enough of corn side dish recipes. Whether it’s simple buttered fresh Summer corn on the cob, or my recipe for Sweet Corn Succotash, or my Mexican Street Corn Dip, sweet corn always finds it’s way to our dinner table.

And using frozen corn is almost every bit as sweet as fresh corn at the peak of it’s season. So this is a great recipe to keep in your database for a year-round side dish.

This is an amazing corn side dish. The honey enriches the natural sweet flavor of the corn, and the cream cheese binds all of the ingredients together and the end result is a totally addictive in flavor.

Honey Butter Skillet Corn will brighten your Winter table serving it as a side for Coriander Crusted Pork Tenderloin, or as a Summer bbq side for your favorite burger. This slightly sweet honey butter skillet corn is a great pairing for the bold flavors of Blue Cheese Burger or this Tangy Grilled Flank Steak with Horseradish Cream Sauce. During colder months, serve this with Old Fashioned Meatloaf.

The first time I made this recipe, I simply could’t believe how delicious this is. Let’s take a look.

Ingredients You’ll Need

Ingredients to make honey butter skillet corn.
  • 16-ounce package frozen corn, or kernels from 5 ears of fresh corn.
  • Honey
  • Unsalted Butter
  • Kosher Salt and fresh ground black pepper
  • Cream Cheese

Step by Step Instructions, It’s Easy

Melting butter and honey in a cast iron skillet.
  • Step 1: Heat a cast iron skillet, or heavy skillet over medium high heat. Add honey and butter and melt together. Stirring to combine.
Cooking honey butter skillet corn in a large skillet.
  • Step 2: Add the frozen corn and cook for about 8 minutes, stirring occasionally.
Adding cream cheese to honey butter skillet corn.
  • Step 3: Add cream cheese, salt, and pepper.Stir together and let it cook about 3-5 minutes while stirring occasionally.
Honey butter skillet corn in a serving bowl.
  • Step 4: Spoon in to a serving bowl and enjoy.
Can Honey Butter Skillet Corn Be Made Ahead?

Yes, just store it in the refrigerator in a microwave safe bowl. When ready to serve, reheat for two minutes in the microwave, stir and add enough time to heat through.

Can You Use Canned Corn?

I personally would stick to frozen corn. Frozen at the peak of freshness, it simply a better option for both texture and sweet flavor. If you want to try this with canned corn, make sure you drain it well and pat it dry before adding to the skillet.

Tips For Success

  • Allow about an hour for the cream cheese to come to room temperature.
  • Use good quality frozen corn. I have found some of the generic brands can tend to be tougher and not as sweet.
  • Try topping Honey Butter Skillet Corn with a sprinkle of New Mexico Red Chile Powder. It simply adds a Southwestern kick of heat to the end flavor.
  • When in season, add fresh chopped chives for garnish.

Whether enjoyed with family gathered around the dinner table or shared with friends at a backyard barbecue, honey butter skillet corn is sure to become a favorite side dish.

More Favorite Side Dishes

And if you’re looking for more recipes, don’t miss my Side Dishes category. You’ll find lots of side dish recipe ideas, including the most popular on my site for Microwave Cauliflower. A recipe were American cheese turns a head of cauliflower into a delicious treat.

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.

Honey Butter Skillet Corn in a blue serving bowl.
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1 from 1 vote

Honey Butter Skillet Corn

Honey Butter Skillet Corn is a recipe that celebrates simplicity. An incredibly easy recipe that's sweet, savory and totally addictive with flavor. Made with frozen corn and cream cheese, heat up that skillet and give this 20-minute side dish a try.
Resting time – Cream Cheese1 hour
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 293kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoons Unsalted butter
  • 2 Tablespoons Honey
  • 16 ounce Frozen Corn
  • 3 ounces Cream Cheese cut into chunks. I just cut off ⅓ of an 8 ounce block.
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon Black Pepper Freshly ground

Instructions

  • Heat a cast iron skillet, or heavy skillet over medium high heat. Add honey and butter and melt together. Stirring to combine.
  • Once melted add the frozen corn and cook for 5-8 minutes, stirring occasionally, until cooked through.
  • Add cream cheese, salt, and pepper.Stir together and let it cook about 3-5 minutes while stirring occasionally.

Notes

Tips For Success:
  • Allow about an hour for the cream cheese to come to room temperature.
  • Use good quality frozen corn. I have found some of the generic brands can tend to be tougher and not as sweet.
  • Try topping Honey Butter Skillet Corn with a sprinkle of New Mexico Red Chile Powder. It simply adds a Southwestern kick of heat to the end flavor.
  • When in season, add fresh chopped chives for garnish.
The recipe indicates this will serve four people It was so good, Bob and I ate the whole recipe.

Nutrition

Calories: 293kcal | Carbohydrates: 37g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 241mg | Potassium: 380mg | Fiber: 3g | Sugar: 10g | Vitamin A: 561IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 1mg

Honey Butter Skillet Corn … It’s What’s For A Side Dish

The Best Marinade for Flank Steak Fajitas

By 13 Comments

Imagine serving the best Flank Steak Fajitas to your hungry family. Learn what it takes to turn flank steak fajitas from good to great. It’s all about the flank steak fajitas marinade.

Flank steak fajitas with grilled vegetables and flour tortillas

Do you remember the first time you ordered fajitas in a restaurant? I most certainly do. It was at a popular chain restaurant and the presentation was a sizzling, head turning, theatrical production.

Now you can make restaurant style fajitas at home, that are even more delicious than those, and you won’t have to worry about burning yourself on that sizzling hot cast iron serving platter.

This grilled flank steak fajitas recipe is hands down the best fajita recipe I’ve ever made. And everyone I’ve served it to whole-heartedly agrees.

There are currently 30,700,000 Steak Fajitas Recipes on the internet. But there’s always room for one more. Especially when that “one more” is a recipe from one of Denver’s most popular Mexican Food Restaurants, The Rio Grande. Which boasts to have the best steak fajita marinade.

Let’s take a look at how to make homemade fajitas.

Rio Steak Fajitas with grilled vegetables and flour tortillas
This photo courtesy of the Rio Grande Restaurant, Steak Fajitas.

Tender juicy slices of grilled steak alongside grilled vegetables all wrapped in a flour tortilla and sprinkled with fresh pico de gallo = dynamite.

Ingredients You’ll Need To Make The Best Flank Steak Fajita Marinade

This flank steak fajita marinade comes together effortlessly, then all you have to do is sit back, relax and let it work its magic. The end result is a bright flavorful tender steak you’re going to love.

Ingredients to make the best steak fajitas marinade.

This marinade will make enough for four pounds of meat, with a little left over for basting as you grill.

  • Pineapple juice not only adds a wonderful tropical flavor, it also helps to tenderize the steak. The enzyme bromelain softens the meat while bringing a rich and tangy flavor. Lime and orange juice follow suit.
  • Soy Sauce acts like a good brine for this steak fajita marinade. Soy sauce not only tenderizes the meat, but also acts as a flavor enhance.
  • Worcestershire Sauce Does Worcestershire sauce tenderize meat? It’s full of so many wonderful flavors, and yes, the vinegar in Worcestershire sauce tenderizes meat. Sugar adds sweetness and shine, and the strong concentration of savory ingredients penetrate the meat.
  • Brown Sugar Does brown sugar tenderize meat? Sugar is a natural tenderizer, so you add it to effect the texture of the steak.
  • Kosher Salt Does Kosher salt work better for brining? Kosher salt simply has a more pure salty taste. Chefs prefer it. You can also use sea salt here.
  • Lime Juice: The acidity of lime juice will help tenderize the meat and brighten the flavor.
  • Garlic: Fresh chopped please.
Packages of chicken and steak marinating in flank steak fajitas marinade.
  • Step 1: Mix all marinade ingredients using a whisk, until sugar and salt are dissolved.. Set aside 1 cup of marinade to drizzle on top of your meat during and after cooking. Place flank steak into two zip-lock style bags. I’ve used 2 pounds flank steak and two pounds boneless skinless chicken thighs. You can also use skirt steak. Marinate for two hours. Discard marinade and grill meat.
Sliced vegetables to serve with flank steak fajitas.
  • Step 2: We like to serve flank steak fajitas just like the restaurant does, with grilled vegetables. Slice all vegetables into thick rings. Red bell peppers, green bell peppers, onions, jalapenos, plum tomatoes (halved) all work well here.

Questions You May Have

What Kind Of Steak Works Best For Fajitas?

Fajitas with flank steak are the norm for us. This steak fajitas marinade recipe will work for skirt steak, flank steak or even flat iron steak fajitas. If using skirt steak, marinade for 1 hour. If using flank steak or flat iron steak, marinade for two hours.

Is This Flank Steak Fajita Marinade Gluten Free?

Not if you’re using soy sauce. To make this a gluten free fajita marinade, use Tamari Sauce. Doing so will not change the flavor.

Tips For Success:

  • On Grilling Vegetables: Slice the bell peppers into thick rings. This will offer more grilling surface and there will be less risk in over cooking. Same for onions. Slice them into thick rings or wedges. Once grilled, serve them whole or rough chopped
  • On Grilling Flank Steak: We love cooking with flank steak because it’s a quick cooking piece of meat. Flank steak fajitas are customarily served cooked medium rare. Use a digital read steak thermometer to indicate an internal temperature of 130 – 135 degrees. This will take about 5 minutes per side, and just 2 – 3 minutes per side if using skirt steak.
  • Slicing Steak For Fajitas: Using a very sharp knife and slice the steak against the grain as thin as you can.

What To Serve With Flank Steak Fajitas

More Western Steak Recipes

Flank Steak Fajitas are pure Tex-Mex cuisine. The work fajita means “little strip” Once that steak is marinated, this is a quick fix dinner. And a delicious one, at that. I hope you give this special steak fajita marinade recipe a try.

Especially if you’ve been making homemade fajitas with store-bought fajita seasoning. You’re about to elevate your fajita game.

And if you’re looking for more beef recipes, don’t miss my Beef Category, you’ll find lots of great recipe ideas, including the most popular beef recipe on my site for Beef Tagliata, a unique and easy flank steak recipe that will win your heart.

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.

Flank Steak Fajitas with grilled vegetables, avocados and flour tortillas
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5 from 6 votes

Flank Steak Fajitas and Marinade Recipe.

It is a wonderful recipe for a dinner party. One pound of skirt steak will feed four people, so just scale up the meat if you want more servings. This marinade recipe is enough for 12 1-pound steaks. If making one steak, freeze the rest of the marinade to use later.
Prep Time15 minutes
Cook Time10 minutes
Marinade time1 hour
Course: Main Course Beef
Cuisine: Tex-Mex
Servings: 3 cups
Calories: 114kcal
Author: Lea Ann Brown

Ingredients

  • ¾ cups pineapple juice
  • ½ cup soy sauce or tamari sauce to make this gluten free
  • ¼ cup Worcestershire sauce
  • 4 cloves garlic peeled and rough chopped
  • 2 Tablespoon Brown sugar
  • ¾ cups orange juice
  • 4 Tablespoons lime juice fresh, from two limes.
  • ½ cup water
  • 1 Tablespoons kosher salt

Instructions

  • Mix all marinade ingredients using a whisk, until sugar and salt are dissolved.. Set aside 1 cup of marinade to drizzle on top of your meat during and after cooking.
  • Marinate 4 pounds flank steak in two cups of the marinade for two hours. Two zip lock style bags work well here. Simply place the meat in the bags, pour 1 cup of the flank steak marinade in each bag, squeeze the air out, squish the marinade around several time to distribute and refrigerate.
  • Preheat grill to 500 degrees. Remove the steak from the marinade and let excess drip off. Reduce the grill heat to 400 degrees. Cook the Flank Steak, about 5 minutes per side. Skirt steak, a much thinner cut of meat, will only take about 2-3 minutes per side. You want a good sear on the outside and medium rare on the inside.
  • I like to drizzle on a little of the reserved marinade once I place the steaks on the grill and again when I turn them.
  • About half way through the cooking time, place vegetables in a grill basket and add them to the grill. I like to drizzle them with a little olive oil to help the browning process.
  • Using tongs, toss the vegetables often to get a good char. If using plum tomatoes, cut them in half and cook them cut side down, without turning. If they get charred before the other veggies, just move them to a cooler part of the grill.
  • Remove the meat from grill, tent with foil and let rest for 10 minutes.
  • Slice meat as thin and you can and against the grain, drizzle with some reserved marinade and serve with your favorite accompaniments like a “build your own fajita taco.”
  • Serve alongside grilled vegetables.
  • Serve flank steak fajitas with warmed flour or corn tortillas, black beans, Spanish rice, pico de gallo and guacamole.

Notes

This fajitas marinade recipe is a restaurant recipe used to prepare steak fajitas to feed a crowd. It makes e cups of marinade, or enough to marinade 4 pounds of flank steak, skirt steak or even chicken.
This recipe is compliments of the Popular Denver Mexican Restaurant, The Rio Grande.
Tips For Success: 
  • On Grilling Vegetables: Slice the bell peppers into thick rings. This will offer more grilling surface and there will be less risk in over cooking. Same for onions. Slice them into thick rings or wedges. Once grilled, serve them whole or rough chopped
  • On Grilling Flank Steak: We love cooking with flank steak because it’s a quick cooking piece of meat. Flank steak fajitas are customarily served cooked medium rare. Use a digital read steak thermometer to indicate an internal temperature of 130 – 135 degrees. This will take about 5 minutes per side, and just 2 – 3 minutes per side if using skirt steak.
  • Slicing Steak For Fajitas: Using a very sharp knife and slice the steak against the grain as thin as you can.

Nutrition

Calories: 114kcal | Carbohydrates: 25g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 4426mg | Potassium: 444mg | Fiber: 1g | Sugar: 18g | Vitamin A: 103IU | Vitamin C: 33mg | Calcium: 51mg | Iron: 2mg

Flank Steak Fajitas …. It’s Whats for Dinner

Beer Braised Pulled Pork Enchiladas Verde

By 17 Comments

A single bottle of beer turns these Braised Pulled Pork Enchiladas Verde into a magical Mexican Meal. The slow cooker insures a steamy blend of well balanced exciting flavors. And Simply warming the tortillas to make them pliable to roll, makes this an easier enchilada recipe over those where corn tortillas are fried and dipped.

My post has all the process shots, hints and tips for you to make the very best pulled pork enchiladas with Mexican green sauce. Let’s get started.

There’s nothing we love more than homemade Mexican Food. You should try my super easy recipe for Chili Burrito. With cheese and rice, it’s a great way to use left over chili con carne.

Pulled pork enchiladas verde served on a rustic plate with black beans.

What You Can Expect From This Recipe

If you’re craving something cheesy, comforting and just right spicy, Pork Enchiladas Verde are easy enough for a weeknight dinner.

Juicy pulled pork that’s been cooked tender in the slow cooker, is shredded and wrapped in warm corn tortillas. Smothered in green enchilada sauce and baked until bubbly hot, it’s a flavor packed meal that the family will love.

So, let’s talk about enchiladas. What do you like in yours? Chicken? Beef Machaca? Cheese? My answer is a resounding yes. To all.

My latest enchilada project found inspiration in a single bottle of beer. Using my slow cooker, a pork roast, a combination of some of my favorite warming spices, and canned green enchilada sauce made for a very flavorful and tender filling for pulled pork enchiladas.

Enchiladas fall into the comfort food category in a big way. When someone makes you enchiladas for you it means they love you. Enchiladas are a labor of love and can quite frankly be time consuming.

That’s because traditional enchilada recipes call for frying and then dipping the corn tortillas in sauce before rolling. For this recipe, we’re taking an easier route by simply warming the corn tortillas to make them pliable and rollable.

These pulled pork enchiladas with green sauce is a happy tangy switch well balanced blend of flavors, a nice switch from traditional red-sauced enchiladas. I hope you give these slow cooker pork enchiladas it a try.

Let’s take a look:

Table of contents

Ingredients You’ll Need

Ingredients to make beer braised pulled pork enchiladas verde.
  • Bone-in or boneless pork shoulder roast.
  • Mexican Oregano
  • New Mexico Red Chile Powder, Chimayo preferred
  • Chili seasoning powder
  • Sweet smoked paprika.
  • Green Enchilada Sauce, canned to make this an easy recipe.
  • Fresh Garlic Cloves
  • Sweet Onion
  • Beer, your favorite brand
  • Cheese: A good white melting cheese. I like Pepper Jack. You can use Monterey Jack or Muenster cheese.
  • Yellow Corn Tortillas

Mexican Oregano is preferred for this recipe. It’s peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don’t have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

Ingredient Notes and Swaps

  • About Chile Powders: You’ll notice this recipe calls for both Chili (with an “i”) and Chile (with an “e”) powders. Chili powder or seasoning is a blend of seasonings commonly used to season Tex-Mex Chili type soups. Chile powder is a single blend red chile powder made from red chile peppers. To learn more about the differences, please refer to my article Chili vs. Chile.
  • Smoked Paprika: Adds a beautiful layer of smoky flavor to this recipe. Since we’re using chile powder, which can be spicy, I’ve specified sweet smoked paprika. If you want to add more heat, substitute hot smoked paprika.
  • I used a large can of Las Palmas Green Enchilada Sauce. You can make a double batch of this Homemade Roasted Tomatillo Salsa for the verde topping.
  • Purchase a block of cheese and grate it yourself. Packaged pre-grated cheeses contain additives that will keep the cheese from clumping. They can also cause the cheese not to melt smooth and creamy.

Step by Step Instructions

Spices to make pork enchiladas verde.
  1. Step 1: Make The Seasoning Rub For The Pork: In a small bowl, use a fork to combine to combine the chile powder, chili powder, smoked paprika and Mexican oregano.
Searing a pork roast to make pork enchiladas verde.
Adding spice mix to the top of a pork roast to make pork enchiladas verde.
  1. Step 2: Sear the pork roast. My slow cooker has a removable insert that can be used to sear and brown meat stove-top. If you don’t have an insert, use a large skillet to brown the pork roast on both sided before continuing.
  2. Step 3: Add the spice mix: Sprinkle the spice mix on top of the pork roast. Use your fingers to gently pat the mix on the pork.

Pro Tip: Don’t skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it’s responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It’s a technique that brings science to your cooking skills.

Shredding pork to make pork enchiladas verde.
  1. Step 4: Shred the pork. Let the pork cool and and place meat onto a large surface that you can fine shred the meat with two forks. I like to use a disposable foil roasting pan for pulled pork enchiladas. At this point I like to sprinkle on more red chile powder to add more heat. Use a slotted spoon to fish out the onions from the crock pot and add them and 1 cup of the liquid from the slow cooker to the pork. Shred the pork removing and discarding any large chunks of fat.
  2. Step 5: How To Fill and Roll Enchiladas Verdes. I like to use the casserole dish I’m going to bake them in. Add about ½ cup of Green Enchilada Sauce to the bottom of the casserole dish. Swirl it around to coat the bottom. Add a good pinch of shredded pork to the middle of a warmed tortilla. Add ¼ cup of shredded cheese and very gently roll the tortilla, placing it seam side in the casserole dish. Continue, using the casserole dish as your platform. Keep pushing the enchiladas to the end to make room for 8 enchiladas.
Pork enchiladas verde in a casserole dish ready to bake.
Pork Enchiladas Verde topped with shredded cheese ready to bake.
  1. Step 6: In the end you’ll have two casserole dishes of 8 each pork and cheese filled enchiladas, seam side down, ready to top with cheese.
  2. Step 7: Smother With More Shredded Cheese: Pour the remainder of the Green Enchilada Sauce over the enchiladas and top generously with more shredded cheese.
Baked Pork Enchiladas Verde.
Pork Enchiladas Verde topped with sliced jalapeno peppers and chopped cilantro.
  1. Step 8: Bake at 350 degrees for 30 minutes, or until everything is bubbly and cheese is melted.
  2. Step 9: Top with chopped cilantro and sliced jalapenos to serve. Or pass these items at the table.

Questions You May Have

Can I Use A Pork Loin Roast?

I highly recommend you use a pork shoulder roast to make this pork verde recipe. Avoid a pork loin, or pork tenderloin. They are leaner cuts of meat and will tend to dry out. Pork shoulder roast has enough fat to keep the meat tender and juicy and very shreddable.

Can I Use Cheddar Cheese?

Absolutely. I used a white melting cheese for this recipe to compliment the lighter flavors and color of the Green Enchilada Sauce. Choose whatever good melting cheese you’d like.

Can You Use White Corn Tortillas?

I prefer yellow corn tortillas for the corn forward flavor and their sturdy nature. White corn tortillas are somewhat more delicate than yellow corn tortillas, so you’ll need to be more careful during the rolling process. But yes, you can use white corn tortillas.

Can You Use Flour Tortillas?

No, then you’d be making a smothered burrito rather than Pulled Pork Enchiladas Verde. An enchilada is made with corn tortillas, a burrito is made with flour tortillas.

Can You Use A Dutch Oven to Make This Recipe?

Yes. Simply follow the directions and allow about three hours of oven cooking time for the pork.

How To Serve It

  • Serve it with black beans, canned chile beans, or my recipe for Oven Baked Rice for side dishes. Instant Pot Refried Beans are always a popular side.
  • Once the enchiladas are out of the oven, top them with chopped cilantro, sliced fresh jalapeno peppers, or sliced Pickled Jalapeno Peppers before serving. And pass a bowl of chopped fresh onion, a customary topping for Mexican enchiladas.

Make Ahead

Unfortunately this is not a great recipe to make ahead and bake the next day. Why? If the enchiladas are prepared and allowed to sit overnight, the green enchilada sauce will cause the corn tortillas to become soggy. And baking will not help crisp them up. It’s best to make this the day they are served.

Tips For Success

You simply can’t take a corn tortilla out of the bag and use it to make enchiladas or tacos. You have to warm the tortilla to make it pliable. Use the instructions in the recipe card for warming corn tortillas.

Storage and Leftovers

  • Store any leftover enchiladas verde in the refrigerator well covered with either foil or plastic wrap.
  • I recommend the best way to reheat enchiladas is in individual serving portions. A microwave oven works well here.
  • Left over enchiladas will keep in the refrigerator for up to 5 days. You can freeze them for 3 months.
  • Depending on the size of pork shoulder you purchased, you may have left over shredded pork. Place any leftovers in a freezer safe zip-loc style bag. Always remember to label the bag using a sharpie marker. Use these leftovers to make more Pork Enchilada Verde in the future.

Recipe for Beer Braised Pulled Pork Enchiladas Verde

Baked pork enchiladas verde served with black beans.

This Beer Braised Pork Enchilada Verde recipe is a great dish over which to unwind and catch up with friends. It’s creamy, savory, full of flavor with just enough spicy pizazz.

You Might Also Like

And if you’re a fan of Mexican food, don’t miss my Mexican Southwest Recipes Category. You’ll find lots of great recipe to spice up your meal plans. Including the most popular on my site for Hatch Green Chili with Pork.

And don’t miss this one for Chicken Taco Casserole. A crowd cheesy creamy crowd pleasing recipe.

Pork enchiladas verde served with a side of black beans.
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5 from 3 votes

Beer Braised Pulled Pork Enchiladas Verde

A single bottle of beer turns these Beer Braised Pulled Pork Enchiladas Verde into a magical Mexican meal. The slow cooker insures a steamy blend of flavors.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course Pork
Cuisine: Mexican
Diet: Gluten Free
Servings: 16 Enchiladas
Calories: 137kcal
Author: Lea Ann Brown

Equipment

  • 1 Slow Cooker large enough for a pork roast

Ingredients

  • 1 3-4 pound pork loin roast trim off some of the large fat cap
  • 1 teaspoon New Mexico Chile Powder Chimayo preferred
  • 1 teaspoon chili powder
  • 1 teaspoon sweet smoked paprika
  • 1 teaspoon Mexican oregano
  • 1 teaspoon Salt
  • 4 cloves garlic peeled and rough chopped
  • 1 large onion peeled and cut into half moon rings
  • 1 cup Mexican beer
  • 2 ½ cups Las Palmas Green Chile Enchilada Sauce divided
  • 2 cups Monterey Jack Cheese shredded, more if needed
  • 16 soft corn tortilla shells

Instructions

  • Preheat oven to 350 degrees.
  • Heat two tablespoons canola oil in a large skillet, or better yet, if you have a removable slow cooker insert. Once the oil is hot, add the pork roast, brown on both sides that have been seasoned with salt.
  • While the pork is browning, mix together the Mexican oregano, chile powder, chili seasoning and smoked paprika. Place browned pork roast in a slow cooker and sprinkle the top with the spice mix, gently rubbing some of into the meat.
  • Toss in the garlic and top with the onion rings. Pour in the beer and 1 cup of the green enchilada sauce.
  • Cook pork on low for about 8 hours. Or until meat is fall off the bone shreddable tender.
  • Let the pork cool and and place meat onto a large surface that you can fine shred the meat with two forks. I like to use a disposable foil roasting pan. Use a slotted spoon to fish out the onions and add 1 cup of the liquid from the slow cooker to the pork. Shred the pork removing and discarding any large chunks of fat. At this point I like to sprinkle on more red chile powder to add more heat.
  • Warm the Corn Tortillas: To build the enchiladas, working in two batches, wrap half of the corn tortillas in a clean dish cloth that's been slightly dampened with water under the faucet. Place wrapped tortillas in a gallon zip lock bag, but don't close the bag. Place in microwave and cook for 4 minutes on 50% power.
  • Build the Enchiladas: I like to use my two 10 x 6.5" Le Creuset baking dishes to make enchiladas two pans of enchiladas. But you can also coat a 9 x 13 casserole dish with non-stick spray. Add ¼ cup of the enchilada verde sauce to each casserole dish or ½ cup to a 9 x 11 dish. Swirl it around to coat the bottom.
  • Remove one tortilla at a time from bag and place about ¼ cup of the shredded pork in a tortilla shell. Top with 2 Tablespoons of shredded cheese and roll. Place the first enchilada into the casserole dish, seam side down, nestled to one edge of the pan. Repeat with the remaining tortillas, pressing them close together as you build and place them in the pan.
  • Heat the remaining tortillas and repeat the process.
  • Once all tortillas are filled and in the casserole dish, pour remaining cup of enchilada sauce over the enchiladas and generously sprinkle with more shredded cheese.
  • Bake 30 minutes covered or until bubbly.
  • Serve immediately.
  • *If you can't find Chimayo chile powder, just increase the regular chili powder to two teaspoons

Notes

Once the enchiladas are out of the oven, top them with chopped cilantro, sliced fresh jalapeno peppers, or sliced Pickled Jalapeno Peppers before serving. And pass a bowl of chopped fresh onion, a customary topping for Mexican enchiladas.

Nutrition

Calories: 137kcal | Carbohydrates: 17g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 572mg | Potassium: 90mg | Fiber: 3g | Sugar: 3g | Vitamin A: 497IU | Vitamin C: 2mg | Calcium: 134mg | Iron: 1mg

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.

Beer Braised Pork Enchiladas Verde … It’s what’s for Dinner.

Whipped Feta Cheese Dip With BBQ Chips: A Flavorful Twist

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Salty feta cheese turns perfectly creamy blended with cream cheese. Add some crunchy tangy pepperoncini and green onions and the flavor becomes crazy good. Pair this creamy whipped feta dip with smoky flavor of BBQ potato chips to WOW your crowd. A pot-luck, tail-gaiting, party-going, or casual snacking dip that’s ready in about 10 minutes … check it out.

Serve this chips and dip with my Club Sub Sandwich recipe. A great way to get that party started.

Whipped feta dip with bbq potato chips in a green serving bowl.

What You Can Expect From This Recipe

What Is Whipped Feta Dip? Whipped feta dip is a creamy, tangy spread made by blending feta cheese—typically Greek feta—with other ingredients like cream cheese, yogurt, olive oil, or lemon juice until smooth and fluffy. It’s a popular Mediterranean-inspired appetizer known for its bold flavor and luxurious texture. I’m giving my version a Western feel by serving it with BBQ potato chips.

It’s Popular: My experience with this dip, is that it’s very popular and it will make you very popular for making it. We’re all looking for that perfect easy, showy, crowd pleasing chip and dip recipe. One that’s reliable and one that is so good it will disappear fast because its so delicious.This recipe for Whipped Feta Dip most certainly falls in those categories. It’s packed with bright Mediterranean style flavor, and it’s beautifully creamy and luscious.

Why BBQ Potato Chips? The smoky BBQ flavor of BBQ Chips in an inviting contrast in both texture and flavor. The flavor of whipped feta cheese dip is salty and tangy, a perfect partner for those sweet and salty BBQ potato chips. Simply stated, it’s a great BBQ Chip Dip.

Good Looking: It’s a pretty dip. Its creamy pillow like texture is irresistible. And flecked with lime colored pieces of pepperoncini and green onion, it just looks inviting.

It’s Easy To Make: Once the cheese has come to room temperature, it comes together in about 10 minutes.

Table of contents

Ingredients You’ll Need

There’s a simple reason this Whipped Feta Cheese Dip ends up so creamy, let’s take a look.

Ingredients to make whipped feta dip.
  • Feta Cheese: Feta is a Greek curd white cheese made from sheep’s milk. It’s tangy, rich and slightly salty. You can also use Mexican Cotija Cheese.
  • Cream Cheese: Cream cheese is a soft and mild tasting made from milk and cream.
  • Lemon: We’ll use only the zest of the lemon for this recipe.
  • Pepperoncini: Pepperoncini are sweet milk chili peppers and are usually sold pickled. You want them pickled for this recipe.
  • Mayonnaise: Use your favorite brand.
  • BBQ Potato Chips: Use a sturdy bbq potato chip for a striking presentation.

Step by Step Instructions, It’s Easy

Blending feta cheese and cream cheese in a food processor.
Whipped feta cheese and cream cheese in a bowl.
  1. Step 1: Blend feta cheese, mayonnaise, and room-temperature cream cheese in a food processor until smooth, scraping down sides of bowl periodically.
  2. Step 2: Using a spatula, remove the blended cheeses to a large bowl.
Adding vegetables to cream cheese and feta cheese.
Blended vegetables and cheeses to make whipped feta dip.
  1. Step 3: Add sliced peperoncini, green onions, lemon zest and black pepper to the blended cheeses.
  2. Step 4: Using a sturdy spatula fold the ingredients together until well blended.
Whipped feta dip drizzled with chile oil served with bbq potato chips.

Serving Tips

  • Drizzle whipped feta dip with some hot chile oil. This is especially nice if serving with those orange bbq potato chips.
  • Top with a small pepperoncini pepper.

Make Ahead

  • Prepare the dip up to two days in advance; store in an airtight container in the refrigerator.
  • Stir well before serving to maintain consistency.

Storage

This Whipped Feta Cheese Dip will keep in the refrigerator in an air-tight container for up to 4 – 5 days. Let leftovers come to room temperature before reserving.

If You Have Leftover Feta Dip:

  • Spread it on a sliced and toasted baguette or a warmed flour tortilla and sprinkle on some Peach Salsa.
  • Serve it with store purchased Pita Chips and fresh vegetables. Small carrots, sliced cucumbers and sugar peas work well here.
  • Grilling vegetables? Smear a little whipped feta dip on a plate and top with grilled zucchini or Grilled Sweet Potato wedges.

Tips For Success

  • Allow about one hour for the cream cheese to come to room temperature.
  • Be sure to use a sturdy “ruffled” style bbq potato chip. Even though this is a cream dip, a thin potato chip will break when dipping.
  • Want to make this whipped feta dip even creamier and more special. If you can find a block of creamy Greek feta, by all means give it a try. It’s a higher quality and creamier feta cheese than crumbled.

FAQ’s

Can I Use Low Fat Ingredients For A Lighter Version?

Yes, substitute with low-fat cream cheese and mayonnaise, and use reduced fat feta cheese to reduce calorie content.

What Other Chips Pair Well With Whipped Feta Dip?

Besides BBQ, flavors like sour cream & onion, jalapeño, or plain salted chips complement the dip’s tanginess. Just make sure you keep those chips sturdy for this sturdy dip. You can also use pita chips or veggies as dippers.

More Creative Dip Recipes For Every Occasion

And if you’re looking for more, don’t miss my category for Appetizer Recipes. You’ll find lots of recipe ideas, including the more popular dip recipe on my site for Green Chile Dip. Creamy, just right spicy with Hatch Green Chile Peppers and super easy to make.

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.

Whipped feta dip served with barbecue potato chips.
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Whipped Feta Cheese Dip for BBQ Potato Chips

Salty feta and zesty peperoncini peppers give this creamy dip a unique pop of flavor. A perfect flavor combo for a dip for bbq potato chips.
Prep Time10 minutes
Resting time1 hour
Total Time1 hour 10 minutes
Course: Appetizer Recipes
Cuisine: Greek
Servings: 2 cups
Calories: 2305kcal
Author: Lea Ann Brown

Ingredients

  • 8 ounces feta cheese crumbled
  • 8 ounces cream cheese softened
  • ½ cup mayonnaise
  • ½ cup peperoncini peppers sliced
  • ¼ cup green onion sliced
  • ½ teaspoon lemon zest
  • black pepper to taste
  • barbecue chips thick sliced with ridges are the best
  • Chili oil to drizzle

Instructions

  • Blend feta cheese, mayonnaise, and cream cheese in a food processor until smooth, scraping down sides of bowl periodically.
  • Fold in sliced peperoncini peppers, green onions, lemon zest and black pepper. Transfer to a serving dish and chill dip for at least one hour before serving.
  • Drizzle dip with chile oil. Make sure to serve with a sturdy, barbecue chip.

Notes

Tips For Success
  • Allow about one hour for the cream cheese to come to room temperature.
  • Be sure to use a sturdy “ruffled” style bbq potato chip. Even though this is a cream dip, a thin potato chip will break when dipping.
  • Want to make this whipped feta dip even creamier and more special. If you can find a block of creamy Greek feta, by all means give it a try. It’s a higher quality feta cheese than crumbled.

Nutrition

Serving: 2cups | Calories: 2305kcal | Carbohydrates: 27g | Protein: 49g | Fat: 225g | Saturated Fat: 91g | Polyunsaturated Fat: 56g | Monounsaturated Fat: 60g | Trans Fat: 0.2g | Cholesterol: 478mg | Sodium: 4021mg | Potassium: 692mg | Fiber: 3g | Sugar: 11g | Vitamin A: 4536IU | Vitamin C: 57mg | Calcium: 1375mg | Iron: 3mg

Whipped Feta Cheese Dip with Cream Cheese …. It’s What For An Appetizer