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Chicken in Chipotle Cream Sauce (Chicken Zarape)

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Chicken in Chipotle Cream Sauce. Drenched in a sweet and spicy Chipotle Cream Sauce and topped with a zesty tomato salsa. This one pan chicken breast recipe, makes an easy, no fuss, chicken dinner that presents itself a bit on the fancy side.

Chicken breast wrapped in bacon topped with a tomato salsa served over yellow mexican rice

Inspiration for Chicken in Chipotle Cream Sauce

This chicken in chipotle cream sauce is one I’ve been wanting to make for about five years now. It’s from notes that I wrote down at a Mexican Restaurant here in Denver where I was served this dish.

The restaurant has since gone out of business but this Mexican chicken recipe lives on in my kitchen.

This recipe and my recipe for Achiote Chicken is my favorite ways to prepare Mexican style chicken. Plus I’ve been on a bit of a chicken with bacon kick lately.

This is a recipe that I enjoyed several times and vowed to make in my own kitchen. What took me so long? I have no excuse really. Perhaps I finally grew tired of looking at its name staring back at me on the culinary list I’ve titled, “Must Make Soon”.

Once I made the commitment last week to actually dive in and prepare it.

I have to admit it took some planning. As simple as it sounds, I needed to come up with a way to make it easy for us home cooks. After all we don’t have all that restaurant equipment to push out perfectly planned chicken breast meals at the blink of an eye.

Culinary School taught me that restaurant use sous vide machines and commercial toaster/broiler ovens like a Salamander to finish dishes. A cast iron skillet and our home oven will replace those.

Chicken in Chipotle Cream Sauce – How to

Once I decided my cast iron skillet and my oven was the key to the success of this recipe, the rest of a breeze. Here’s the route to take for a no-full chicken dinner:

  • Make the Creamy Chipotle Sauce and set aside.
  • Make the tomato salsa. Chop a few orange and red small tomatoes. Add a bit of fine chopped jalapeno pepper and chopped onion, and a splash of red wine vinegar. A sprinkle of salt and pepper and set aside.
  • Preheat oven to 350 degrees.
  • Wrap two sliced of bacon around two boneless skinless chicken breasts in a criss-cross pattern.
  • Heat your cast iron skillet over medium high heat. Once the skillet is hot, add one tablespoon of oil. Once the oil is shimmering add the bacon wrapped chicken breasts.
  • Add them with the criss-crossed side of the bacon facing up.
  • Once the breasts have browned, using tongs, turn them over and sea the other side.
  • Move the skillet to the oven and cook about 25 minutes, or until instant read thermometer reads an internal temperature of 165 degrees.
  • In the meantime, prepare rice.
  • To plate, add a good scoop of rice to each plate. Snuggle that chicken breast up against the rice. Spoon a good amount of the Creamy Chipotle Sauce over each chicken breast and top with a spoonful of the tomato salsa mixture.

Simple and oh so flavorful.

Recipe For Chicken in Chipotle Cream Sauce

Spicy Mexican Chicken breast wrapped in bacon served with yellow rice and garnished with cilantro. Topped with lemon cream sauce and chopped tomatoes.

I hope you give this Mexican Chicken Breast 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 spicy Mexican chicken recipe, let me know, I’d love to give it a try.

More Mexican Chicken Recipes

One of our favorites is Pollo en Escabeche. Exotic with flavor, it’s a great Mexican chicken recipe to try.

And if you’re looking for a ton of Mexican Recipes, don’t miss my Mexican Southwest Recipes Category. You’ll find some zesty recipes to liven up your dinner plans. You’ll find the most popular Southwestern chicken recipe on my site, Green Chile Cheese Stuffed Baked Chicken Cutlets.

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

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

Chicken breast wrapped in bacon topped with a tomato salsa served over yellow mexican rice
Print Recipe
5 from 2 votes

Zarape Chicken, Chicken in Chipotle Cream Sauce

A one-pan spicy Mexican Chicken Breast Recipe. Chicken breast wrapped in bacon is seared stovetop then transferred to the oven to finish. Topped with Creamy Chipotle Sauce and fresh tomato salsa.
Prep Time25 minutes
Cook Time25 minutes
Course: Main Course Chicken
Cuisine: American/Mexican
Servings: 2
Calories: 699kcal
Author: Lea Ann Brown

Ingredients

  • For The Creamy Chipotle Sauce
  • ½ cup Greek yogurt whole milk
  • ¼ cup mayonnaise
  • 1 canned chipotle pepper in adobo sauce and ½ teaspoon adobo sauce
  • 1 clove garlic peeled
  • 1 teaspoon lime juice
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon honey
  • Sea salt and freshly ground black pepper
  • For the salsa topping
  • 5 orange tomatoes cherry tomato size
  • 5 red tomatoes cherry tomato size
  • ½ jalapeno pepper diced, seeds and veins removed to lessen heat
  • 2 tablespoons sweet onion chopped
  • ½ teaspoon red wine vinegar
  • salt and pepper to taste
  • For the chicken
  • 4 slices bacon thick sliced
  • 2 medium chicken breasts boneless, skinless

Instructions

  • For the Creamy Chipotle Sauce
  • Place the yogurt, mayo, chipotle pepper, garlic, lime juice, olive oil, honey, and salt and freshly ground black pepper in to a food processor. Blend until smooth.
  • For the Salsa Topping
  • Chop tomatoes, onion, jalapeno pepper and add to a small bowl. Stir in the red wine vinegar and salt and pepper. Set aside.
  • For the Chicken:
  • Preheat oven to 350 degrees. Wrap two sliced of bacon around two boneless skinless chicken breasts in a crisscross fashion.
  • Heat your cast iron skillet over medium high heat. Once the skillet is hot, add 1 tablespoon of oil. Once the oil is shimmering add the bacon wrapped chicken breast. Add the chicken breast with the criss-crossed bacon facing up. Once the breasts have browned, turn them over using tongs and sear on the other side.
  • Move the skillet to the oven and cook about 25 minutes or until instant read thermometer reads an internal temperature of 165 degrees.
  • To serve, place the cooked chicken breast on a plate. Scoop a generous amount of the creamy chipotle sauce over the chicken. Top with a big spoonful of the Tomato Salsa. Yellow Rice for a side dish is nice here.

Nutrition

Calories: 699kcal | Carbohydrates: 8g | Protein: 59g | Fat: 47g | Saturated Fat: 11g | Cholesterol: 188mg | Sodium: 751mg | Potassium: 994mg | Fiber: 1g | Sugar: 6g | Vitamin A: 106IU | Vitamin C: 9mg | Calcium: 66mg | Iron: 1mg

Butterscotch Pudding Recipe Made With Scotch

By 3 Comments

Homemade Butterscotch Pudding Recipe. A very special recipe using heavy cream, brown sugar, butterscotch chips, and a splash of Scotch Whisky. Luxurious, velvety rich and an unforgettable dessert. Perfect for your next dinner party, as it can be made well ahead of time.

three stoneware ramekins filled with butterscotch pudding topped with whipped cream

What is your favorite flavor of Life Saver candy? Cherry? Pineapple? Mine was always Butter Rum. Couldn’t get enough of those little candies when I was a kid. And did you know that Pep-o-Mint was their original flavor?

So what does this have to do with pudding? The first time I made this homemade butterscotch pudding it took me back to those Life Saver candies. The flavor reminded me very much of that Butter Rum candy.

Butterscotch Pudding … Perfect Dinner Party Dessert

I’ve been known to throw a dinner party or two …. and more times than not, my choice for dessert is this old-fashioned show-stopper, homemade butterscotch pudding.

Why? It seems to go with any type of meal, and it just flat out wins the hearts of everyone. Plus this can be made well ahead of time, actually a full day ahead, leaving time for other tasks the day of your event.

What is Butterscotch?

Butterscotch is made stovetop by combining butter, salt and dark brown sugar and cooking it until it just starts to smoke and becomes caramelized. Cooking sugar can be a bit fussy and a little unnerving. It takes practice.

This recipe removes that nervous factor by using butterscotch chips (Nestle calls them morsels) that are melted into heavy cream. Brown sugar is most certainly a part of this recipe but it’s simply dissolved in water stovetop. And did I mention there’s a splash of Scotch involved?

Here’s Why This Butterscotch Pudding Recipe Is So Special

I remember the first time I ever made butterscotch pudding from scratch. I simply could-not believe my tastebuds. The texture was rich, creamy, eggy, and oh so custard-y. And the flavor simply crazy divine.

Making pudding from scratch is a totally different experience from the boxed pudding we get at the store. After you make this homemade butterscotch pudding you’ll question whether it’s even the same product as boxed pudding.

  • It’s made with heavy cream.
  • There are butterscotch chips melted into that cream.
  • You add a little splash of Scotch.
  • It’s butterscotch pudding without cornstarch for thickening. This recipe doesn’t use cornstarch for thickening, as cream and eggs do the trick quite nicely.
  • And it’s strained so insure that there is absolutely not one lump in this pudding.

How to Make Butterscotch Pudding From Scratch

I’m not going to claim that this recipe is super easy to make, but it’s not all that hard either. Once you start the recipe, its hands on, so you’ll need to pay attention until the process is completed.

Let’s take a look.

  • Before starting the pudding, fill a medium bowl with ice and water. Set a fine mesh sieve in another medium bowl, then set that bowl in the ice water bath.
  • In a small skillet, combine 1 ½ Tablespoons cream with the Scotch, brown sugar, water and salt. Cook over medium low heat until sugar is dissolved.
  • Break the eggs in a medium bowl and whisk.
  • In a heavy saucepan, bring the remaining 3 ½ cups of cream and vanilla to a simmer.
  • Add butterscotch chips to the mixture, remove from heat and let stand until the chips are melted.
  • Very gradually add butterscotch mixture to the egg yolks, whisking constantly.
  • Return the mixture to the saucepan and cook over low heat, about 15 minutes, stirring constantly. Use a heat proof spatula and don’t let this mixture boil.
  • Strain the pudding into the sieve set-up, using the spatula to push the mixture through.
  • Place the pudding into serving bowls, or glasses. Let is sit in the refrigerator for four hours.
  • Garnish with whipped cream, caramel sauce and toffee bits.

TIP FROM CULINARY SCHOOL.

We always strained any type of sauce in Culinary School. It was routine practice. In this case here’s the reason. Straining the pudding removes any bits of the egg that may not have completely emulsified in the mixing process. This will eliminate the possibility of lumps in the pudding. Perfect!

Homemade butterscotch pudding served in small white ramekin bowls topped with whipped cream and caramel sauce.

Homemade Butterscotch Pudding Recipe

I hope you give this butterscotch pudding 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 homemade pudding recipe, let me know, I’d love to give it a try.

More Creamy Dreamy Dessert Recipes

And if you’re looking for even more dessert recipe ideas, don’t miss my Dessert Category. You’ll find lots of luscious treats, including the most popular dessert recipe on my site, French Pear Tart Bourdaloue with Apricot Rum Glaze.

three stoneware ramekins filled with butterscotch pudding topped with whipped cream
Print Recipe
5 from 1 vote

Rich and Creamy Butterscotch Pudding

Homemade Butterscotch Pudding Recipe. A very special recipe using heavy cream, brown sugar, butterscotch chips, and a splash of Scotch. Luxurious, velvet rich and an unforgettable dessert.
Prep Time10 minutes
Cook Time20 minutes
Resting Time4 hours
Course: Dessert
Cuisine: American
Servings: 6
Calories: 646kcal
Author: Lea Ann Brown

Ingredients

  • 3 ½ cups plus 1 ½ tablespoons heavy cream
  • 2 teaspoons Scotch
  • 1 ½ teaspoons dark brown sugar
  • 1 teaspoon water
  • ½ teaspoon salt
  • 5 large eggs yolks
  • ½ vanilla bean seeds seeds scraped from ½ of a vanilla pod
  • 1 cup butterscotch chips 6 ounces. Like Nestle Butterscotch Morsels from the baking aisle.
  • whipped cream, store-bought caramel sauce, and toffee bits for serving (see note)

Instructions

  • Fill a medium bowl with ice water. Set a fine mesh sieve in another medium bowl; set the bowl in the ice water bath.
  • In a small skillet, combine 1 ½ tablespoons of the cream with the Scotch, brown sugar, water and salt and cook over moderate heat just until the sugar is dissolved. Let cool slightly.
  • Put the egg yolks in a medium bowl. Whisk well.
  • In a heavy, medium saucepan, bring the remaining 3 ½ cups of cream to a simmer with the vanilla bean seeds. Remove from the heat. I've also used ½ teaspoon of vanilla extract in leu of the vanilla bean seeds.
  • Add the butterscotch chips to the hot cream and let stand until melted, 2 to 3 minutes. Whisk until smooth.
  • Gradually add the hot butterscotch mixture to the egg yolks, whisking constantly. Add slowly so the eggs don't scramble.
  • Return the mixture to the saucepan and cook over low heat, stirring constantly with a heatproof rubber spatula, until thick, about 15 minutes. Do not let it boil.
  • Strain the pudding into the bowl in the ice bath. Once strained, stir in the Scotch/brown sugar mixture.
  • Pour the pudding into glasses and refrigerate until thoroughly set, at least 4 hours or overnight.
  • Serve the pudding with whipped cream and caramel sauce. Sprinkle with some toffee bits for an extra special treat. You can purchase these on the baking aisle.

Nutrition

Calories: 646kcal | Carbohydrates: 31g | Protein: 5g | Fat: 56g | Saturated Fat: 34g | Cholesterol: 356mg | Sodium: 365mg | Potassium: 120mg | Sugar: 24g | Vitamin A: 2285IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg

Butterscotch Pudding Recipe … It’s What’s For Dessert

Mexican Mac and Cheese with Tomato Sauce

By 29 Comments

Mexican Mac and Cheese with tomato sauce is a robust version of our favorite comfort food. Ready in a flash, this is an easy, one pot mac and cheese side dish for weeknight meals.

A casserole dish filled with Mexican Macaroni and Cheese topped with sliced tomatoes

What is Mexican Mac and Cheese

Mexican macaroni and cheese is a creamy, cheese-based pasta dish, flavored with Mexican or Tex-Mex ingredients. This version uses tomato sauce.

How It’s Different Than Regular Mac and Cheese?

It differs from traditional American style macaroni and cheese with tomato sauce replacing milk or cream. But not to worry, there’s plenty of cheese involved for a creamy end result.

Common Mexican Inspired Ingredients Used

Mexican macaroni and cheese may also contain a single blend chile powder to bring more spicy heat to the dish. Please note: I have not used chili (with an i) seasoning, which is a blend of spices used in Tex-Mex style Chili Recipes.Garlic and onions are also common.

Table of contents

Ingredients You’ll Need

Ingredients to make Mexican Macaroni and Cheese.

Best Pasta Shapes For This Recipe

  • Elbow macaroni: In my opinion, elbow macaroni is the traditional pasta shape to make any macaroni and cheese. Any short variety with curves, cups and hollows to trap sauce will work well here. I also love using cavatappi or even shell pasta shapes.

Best Cheeses For Mexican Macaroni and Cheese

  • I like using Velveeta for this recipe, but you can also pick up American cheese in the deli section. Both are amazing creamy melting cheeses. Pepper Jack, also a good melting cheese adds a bit of heat to the recipe. You can also use shredded cheddar, or Muenster. If your grocery store has a good Mexican produce section, try Queso Asadero and Queso Chihuahua. Both are good smooth Mexican melting cheeses.

Spices That Add Flavor Without Overpowering

  • New Mexico red chile powder, preferably Chimayo not only brings a little more spicy heat to the dish, but also a noticeable warmth.

Why Add Vinegar?

  • Adding vinegar to this tomato-based recipe will brighten the flavor and tame the sharp acidic flavor in the tomato sauce. Its an MVP in the kitchen, as important as salt and pepper.

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.

How To Make Mexican Mac and Cheese

Stovetop Option – One Pot

Step 1 to make Mexican Mac and cheese, cooking onions and garlic.
  1. Step 1: Heat a large skillet over medium high heat. Once hot, add butter. Once butter is melted, add onion and cook until translucent for about 5 minutes. Add garlic and cook until fragrant. About 1 minute. Remove from heat and set aside. Note: I like to undercook the onions just a tad to add a little crunch of texture to the end dish.
Combining all ingredients to Make Mexican mac and cheese.
  1. Step 2: Return cooked, drained pasta to the pan. Stir in reserved pasta water/bouillon, tomato sauce, and spices. Add the cooked onion and garlic mixture.
Step 3 to make Mexican macaroni and cheese, stirring all ingredients.
  1. Step 3: Turn the heat down to low, add cheese and stir until cheese is melted and ingredients are well combined. Once combined add the cider vinegar and stir well. Serve immediately for a stove top version, or follow my directions for oven baked topped version.

Pro Tip: Why is pasta water good for pasta sauce? Don’t throw all of that pasta cooking liquid down the drain, It's liquid gold. It's a must to add to any sauce for any pasta dish. It's high in starch and this salty starchy water helps the sauce cling to the pasta while helping to thicken the sauce. It turns any pasta dish into a luxurious pasta dish.

Baked Option:

If you’d like to take the additional time, remove the stovetop mac and cheese to an oven safe casserole pan. Top with sliced tomatoes and sprinkle the tomatoes with a little more cheese. Broil until cheese is melted and just starting to brown. Watch it close, over broiling will cause the pasta to dry out. The featured photo at the top of this post has been prepared this way.

Variations on Mexican Macaroni and Cheese

  • Protein: Make It A Meal: Many Mexican macaroni and cheese recipes add meat. Make Mexican Mac and Cheese with ground beef by browning beef, then adding onions and garlic the proceed with recipe. Also consider chorizo, or even cooked ground chicken breast to make this a main course entree.
  • Chile Peppers: Add a 4-ounce can of Hatch Green Chile peppers for a more Southwestern feel.
  • Add frozen, thawed sweet corn. Or canned black beans, drained and rinsed. Add these items right before you add the pasta. The heat from the pasta will warm them right up.
  • More Smoky Heat: Add a couple of seeded, deveined canned Chipotle Chile peppers and a bit of the sauce. This will add a wonderful smoky flavor. Be careful, these peppers are spicy hot.
  • Crunch: Mix ¼ panko bread crumbs with 1 tablespoon melted butter. Sprinkle on top of the mac and cheese and broil until it starts to brown. Toasted panko turns my Green Chile Mac and Cheese into a very special treat.

Tips For Success – Trouble Shooting

  • Cheese sauce isn’t smooth: Did you use packaged grated cheese? Packaged grated cheese has a coating added so it won’t clump in the package. This can also caused the cheese to not melt properly. Buy a block of cheese and grate it yourself. Also, please note, that the instructions call to lower heat before adding cheese. High heat can cause cheese to break and become oily.
  • Over powering or unbalanced spices: Is it too spicy? Add about ¼ cup of milk, half and half or cream. You’ll end up with a creamy Mexican Mac and Cheese that’s less spicy and tomato-y. Also, use Monterey Jack Cheese instead of Pepper Jack. Not spicy enough? Sprinkle in about ½ teaspoon more of the chile powder.
  • Sauce too thick? Again, add about ¼ cup of milk, preferred, due to the fat content to keep it creamy. You can also add a little bit of water, but go slow, you don’t want it to end up soupy. Plain water simply won’t blend as well as using milk that contains a fat content.
  • Creamy at first then dry? Pasta will naturally soak up the moisture in the sauce as it sits. Adding milk with a gentle stir will add moisture.
  • Mushy Macaroni? Simply means that the pasta was over cooked. Omitting the starchy pasta water will compromise the texture of the macaroni.

What To Serve It With

Mexican Mac and Cheese will go with about any Mexican Food Entree, but in my opinion, burgers and mac and cheese are matches made in heaven. Try this with my recipe for Southwest Ground Chicken Burgers, or my Hatch Green Chile Cheeseburgers.

Mac and cheese goes well with grilled steaks, take a look at this recipe for Flank Steak with Chimichurri Sauce, or even grilled chicken like this Pollo Asado Recipe.

Storage

  • Store any leftovers in an airtight container in the refrigerator for up to 5 days.
  • Reheating preference: I have found that reheating macaroni and cheese dishes work better using the microwave. The 50% power feature is your best friend. Reheat individual servings in 30 second increments until warmed. If the past is dry, stir in a little milk before reheating.
  • Freezing: Freeze in an airtight freezer container for up to three months. Let the mac and cheese thaw in the refrigerator overnight and then reheat individual servings.

FAQ’s

Can I Use Salsa or Rotel Instead?

I’m not crazy about that idea. Using salsa instead of tomato sauce will simply over-power the flavor, and even change the flavor profile. Rotel is a watery tomato product that is quite spicy. You won’t end up with a creamy Mexican Mac and Cheese using Rotel tomatoes.

Is This Mexican Mac and Cheese Authentic?

Since macaroni and cheese is a European invention and thus All-American, this recipe could best be described as Mexican-inspired, or Tex Mex.

Can I Make This Gluten Free?

Simply replacing the macaroni with Gluten Free macaroni will make this a gluten free recipe. The remaining ingredients are all naturally gluten free.

Mexican macaroni and cheese with sliced tomatoes on top. Served in a tart pan on a sheet pan grate.

Recipe for Mexican Macaroni and Cheese

And if you like a creamy cheesy mac and cheese, tomato combo. Don’t miss my article on Mac and Cheese with Tomatoes. It’s a great recipe.

More Macaroni and Cheese Recipes

And if you’re a pasta fans like us, you won’t want to miss my Pasta category. You’ll find plenty of comfort food goodness. including the most popular macaroni and cheese recipe on my site for Flemings Steakhouse Mac and Cheese.

This recipe is adapted from my friend Yvette’s Recipe at Muy Bueno Cookbook.

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.

Mexican mac and cheese cooked stovetop in a Dutch oven.
Print Recipe
5 from 5 votes

Easy Stovetop Mexican Macaroni and Cheese with Tomato Sauce

There's nothing like homemade macaroni and cheese. Throw in a Mexican twist for this feisty version of our favorite comfort food. The whole family will love this Mexican Mac and Cheese recipe. Easy and delicious and a perfect side dish for any Southwestern main course.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Mexican
Servings: 8
Calories: 432kcal
Author: Lea Ann Brown

Ingredients

  • 1 Sweet onion chopped
  • 2-4 cloves Garlic minced. Always measure garlic with your heart.
  • 2 Tablespoons Butter salted or unsalted
  • 1 pound Elbow macaroni
  • 1 teaspoon Chicken bouillon or tomato boullion
  • 1 cup reserved pasta cooking water
  • 15 ounces Tomato Sauce
  • 1 teaspoon New Mexico Chile Powder or ancho chile pepper, or 2 – 3 shakes of hot sauce
  • ½ teaspoon Mexican Oregano
  • 8 ounces Grated Pepper Jack Cheese
  • 8 ounces Velveeta cut into chunks
  • 1 teaspoon cider vinegar

Instructions

  • Heat a large skillet over medium high heat. Once hot, add butter. Once butter is melted, add onion and cook until translucent for about 5 minutes. Add garlic and cook until fragrant. About 1 minute. Remove from heat and set aside.
  • Cook macaroni in salted water according to package instructions. Reserve 1 cup of pasta cooking water before draining. Place the chicken bouillon in the cup of hot pasta water to dissolve.
  • Return drained pasta to the pan. Stir in reserved pasta water/bouillon, butter, tomato sauce, and spices. Add onion and garlic mixture. Turn the heat down to low, add cheese and stir until cheese is melted and ingredients are well combined.
  • Once the cheese is melted and pasta is well mixed, add the cider vinegar and stir. Serve immediately.
  • Optional, and how the dish is pictured: If you'd like to take the additional time, remove the stovetop mac and cheese to an oven safe pan. Top with sliced tomatoes and sprinkle the tomatoes with a little more cheese. Broil until cheese is melted and just starting to brown.

Video

Notes

Tips For Success – Trouble Shooting
  • Cheese sauce isn’t smooth: Did you use packaged grated cheese? Packaged grated cheese has a coating added so it won’t clump in the package. This can also caused the cheese to not melt properly. Buy a block of cheese and grate it yourself. Also, please note, that the instructions call to lower heat before adding cheese. High heat can cause cheese to break and become oily.
  • Over powering or unbalanced spices: Is it too spicy? Add about ¼ cup of milk, half and half or cream. You’ll end up with a creamy Mexican Mac and Cheese that’s less spicy and tomato-y. Also, use Monterey Jack Cheese instead of Pepper Jack. Not spicy enough? Sprinkle in about ½ teaspoon more of the chile powder.
  • Sauce too thick? Again, add about ¼ cup of milk, preferred, due to the fat content to keep it creamy. You can also add a little bit of water, but go slow, you don’t want it to end up soupy. Plain water simply won’t blend as well as using milk that contains a fat content.
  • Creamy at first then dry? Pasta will naturally soak up the moisture in the sauce as it sits. Adding milk with a gentle stir will add moisture.
  • Mushy Macaroni? Simply means that the pasta was over cooked. Omitting the starchy pasta water will compromise the texture of the macaroni.

Nutrition

Calories: 432kcal | Carbohydrates: 52g | Protein: 21g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 908mg | Potassium: 465mg | Fiber: 3g | Sugar: 8g | Vitamin A: 891IU | Vitamin C: 6mg | Calcium: 407mg | Iron: 2mg

Mexican Macaroni and Cheese …It’s What’s for a Side Dish.

Chicken Fajita Soup Recipe

By 12 Comments

Chicken Fajita Soup is healthy, easy and full of your favorite fajita flavors. A soup recipe that will make you and your weeknight dinner plans very happy. You could call this a taco soup or a tortilla soup, but I call this full fajita deliciousness in a bowl.

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

Chicken fajita soup topped with grated Mexican cheese, served in a white soup bowl and a gold soup with. with a bowl full of tortilla strips for garnish.Topped with fresh chives.

Preparing a meal usually begins with cutting and chopping things. Do you find this part of meal prep comforting, pouring yourself a glass of wine and then savoring every dice and slice?

If so, you’re going to love this chicken fajita soup. If you dislike wielding that knife, not to worry, bell peppers are among the easier veggies to chop and the flavor of this soup is worth every slice.

Before I attended Culinary School, I was a harried chopper. Rushing through the process, making a mess of things. I simply didn’t like it because I wasn’t good at it. But the good news is, the longer you chop, dice or julienne, the better you’ll get at it.

You’ll learn the rewards of evenly cut bell peppers, perfectly diced onions and a julienned carrot. And even the best chefs sing the praises of the flavor benefits of evenly chopped veggies. And of course makes the dish easier to eat and easier on the eye.

The secret is to study the shape of a vegetable and to learn to shape that vegetable into a flat “plank.” Once that is accomplished, the task is easy.

Lots of bell peppers to chop for this one. Simply cut off both ends of the bell peppers, then slice the pepper so you can roll it out and it lay it flat. Cut the veins from the inner flesh, then lay the pepper skin side down. Then cut the peppers into thin slices. Easy peasy.

After the chopping is done, the remaining prep for this chicken fajita soup is a breeze. And becomes a simple dinner easy enough for a weeknight.

Even though I’m a slow methodical chopper, the prep for this soup only took about fifteen minutes.

Chicken fajita soup topped with grated Mexican cheese, served in a white soup bowl and a gold soup with. with a bowl full of tortilla strips for garnish.Topped with fresh chives.

How To Make Quick Work

  • Start with chopping the vegetables. You’ll need one red bell pepper, one yellow bell pepper, one green bell pepper and a poblano pepper. Not necessary, but I always roast my poblano peppers over my stove top gas stove. I love the smoky flavor this brings to any dish.
  • Cut the bell peppers into very thin slices, then half those slices horizontally to make the soup easier to eat.
  • Slice the chicken breast into very thin slices, just like you would for chicken fajitas.
  • Chop tomatoes, if using fresh, or open a can of chopped tomatoes. Drain if using canned.
  • Heat oil in a large Dutch oven. Add chicken slices and briefly sear. Add sliced vegetables and seasonings.
  • Add your cooking liquid and let the soup simmer over medium low for thirty minutes.
  • Ladle into soup bowls and garnish with grated cheese and tortilla strips. I also addd some chives … just for fun.

Culinary School TIP:

  • Chicken breast that is partially frozen makes for an easier slicing project. Just place chicken breasts in the freezer for about 30 minutes before prep.
  • Tip from me: Purchase multi-colored tortilla strips from the grocery store. King Soopers keeps them in the produce section because they’re a great topping for salads.
Chicken fajita soup topped with grated Mexican cheese, served in a white soup bowl with a bowl full of tortilla strips for garnish.

Chicken Fajita Soup Recipe

If you’ve followed my blog for any time, you know that I’m a big fan of vinegar. There's a splash of vinegar in this recipe, but why? Vinegar is magic. And in my kitchen, it's as important as salt and pepper.

Plain and simple, a splash of vinegar can brighten, balance and sharpen your food.

This chicken fajita soup is chock full of flavor. It’s absolutely healthy, low carb, and hearty. A perfect soup for any season. And easy enough for a weeknight meal. Does it get any more perfect than that?

I hope you give this fajita soup 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 Southwest chicken soup recipe, let me know, I’d love to give it a try.

More Recipes For Mexican Chicken Soup

Along with our favorite Southwest Chicken Soup, here are some other choices for a trip South of the Border.

And if you love making soup, don’t miss my Soup Category. Lots of soup stew and chili recipes to browse. You’ll find the most popular chili recipe, Anthony Bourdain’s New Mexico Style Chili. And one of our favorite easy recipe is this one for Chicken Poblano Soup. It will brighten your day.

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.

Print Recipe
5 from 3 votes

Chicken Fajita Soup

Chicken Fajita Soup is healthy, easy and full of your favorite fajita flavors. A soup recipe that will make you and your weeknight dinner plans very happy.
Prep Time15 minutes
Cook Time30 minutes
Course: Soup, Stews and Chilis
Cuisine: Southwestern Mexican
Servings: 6
Calories: 177kcal
Author: Lea Ann Brown

Equipment

  • Dutch Oven

Ingredients

  • 2 large chicken breasts boneless, skinless
  • 1 large sweet onion sliced
  • 1 small green bell pepper sliced thin
  • 1 small red bell pepper sliced thin
  • 1 small yellow bell pepper sliced thin
  • 1 large poblano pepper chopped.
  • 2 tablespoons vegetable oil
  • ½ teaspoon ground cumin
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • 1 tablespoon chili powder heaping
  • ¼ teaspoon New Mexico Chile Powder or Ancho, or 2 – 3 drops hot sauce
  • 2 cups tomatoes fresh, chopped. Or 1 14 ½ ounce can chopped tomatoes, drained
  • ½ cup water
  • 1 ¾ cup chicken broth
  • 1 teaspoon cider vinegar
  • shredded cheese for garnish
  • tortilla strips for garnish

Instructions

  • Cut the chicken, bell peppers into thin strips, then half those strips for bite size pieces. Roast the poblano pepper over the grates of your gas stove. Cut off the ends of the poblano, remove the veins and seeds, most of the charred skin and chop. Roasting the poblano brings a smoky element to the soup. If you don't want to roast, just remove veins and seeds and chop.
  • Heat a Dutch oven over medium-high heat. Add the vegetable oil. When the oil is hot, add the chicken strips to sear. Don't overcrowd the meat, complete this process in two batches if necessary.
  • Once the chicken has briefly seared, add the peppers and onions and sprinkle with cumin, onion powder, garlic powder, salt and pepper and mix well.
  • Stir in the chili powder and hot chile powder or hot sauce. Cook, stirring occasionally until vegetables are partially cooked. About 5 – 7 minutes.
  • Add the tomatoes and water. Cook until bubbly. Stir in the broth. Bring to a boil.
  • Simmer over medium low heat for 30 minutes, stirring occasionally.
  • Stir in cider vinegar and serve.
  • Ladle into soup bowls and sprinkle with cheese and tortilla strips.

Notes

Tips:
  • Chicken breast that is partially frozen makes for an easier slicing project. Just place chicken breasts in the freezer for about 30 minutes before prep.
  • Purchase multi-colored tortilla strips from the grocery store. King Soopers keeps them in the produce section because they’re a great topping for salads.
  • If you’ve followed my blog for any time, you know that I’m a big fan of vinegar. There's a splash of vinegar in this recipe, but why? Vinegar is magic. And in my kitchen, it's as important as salt and pepper. Plain and simple, a splash of vinegar can brighten, balance and sharpen your food.

Nutrition

Calories: 177kcal | Carbohydrates: 11g | Protein: 18g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 372mg | Potassium: 665mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1414IU | Vitamin C: 85mg | Calcium: 31mg | Iron: 1mg

Baked Avocado and Egg Breakfast with Ham and Fresh Tomatoes

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Just the right baked egg dish for Sunday brunch or a light lunch. Layers of sliced ham, ripe tomatoes and creamy avocados topped with eggs and baked, served piping hot from the oven. Try this simple fresh Baked Avocado and Egg breakfast. Hearty and Memorable.

Baked Eggs with Ham and Avocado served with an English muffin.

As you know, Sunday mornings around our house are reserved for a big hearty breakfast, which 99.99999% of the time involves a sunny-side up egg. 

Another one of our favorites is this baked avocado with egg breakfast platter. Here’s why

  • The tomato added a nice tangy element to the combination, especially topped with the parmesan cheese.
  • The avocado and the egg brought the creamy texture and elegant flavor that elevated the ham and tomato to the heavenly level.
  • The chopped cilantro added a sassy flair to the finished dish.

Let’s take a look

How To Make Baked Avocado and Egg Breakfast

A slice of toast topped with a slice of fresh garden tomato.
Step 1

Step 2: Carve out two portions from a ham steak. Brown them on both sides and place into two oven proof dishes. If you’re using left-over baked ham, you don’t need to brown the ham.

I actually splurged and purchased a Niman Ranch Ham steak for this recipe. I found the brand at Whole Foods. The results? The Niman Ranch ham was absolutely wonderful. Along with its $10 price tag for one steak came a velvety tender and mildly flavored piece of ham.

Moist, tender and juicy, it was void of heavy salt flavor that other less expensive ham steaks often exhibit.  More than half of that thick cut of ham is now in the freezer and will probably feed two of us three times. A much better value and a healthier choice that I’ll make going forward.

My King Soopers carries Kentucky Legend Ham Steak. It’s also a good choice.

A slice of toast topped with a slice of fresh tomato and sprinkled with Parmesan cheese
Step 2

Step 2: Then top each slice of ham with a slice of garden fresh tomato and sprinkle with Parmesan cheese.

Toast topped with fresh sliced tomato, chopped avocado and sour cream
Step 3

Step 3: Top each serving with chopped avocado and dot with dollops of sour cream.

baked eggs with avocado ham tomato and sour cream served in an oven proof dish
Step 4

Step 4: Break an egg (or 2) on the side of each of the ham slice. The egg will spread around the sides and fill in around the ham. That’s a good thing.

Lightly salt and pepper the egg then sprinkle with chopped cilantro. 

Bake at 450 degrees until everything is warm and steamy and the eggs are sunny-side up. Watch those eggs carefully to get them just like you like them.

Recipe for Baked Eggs with Avocado and Ham

All in all this was a delightful breakfast that I’ll make over and over. So make Sunday special, lose that sugary cereal and carb laden bagels and give this baked avocado and egg breakfast a test drive.

Complete this baked egg breakfast by serving an English Muffin with smear of your favorite jelly.

I hope you give this 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 baked eggs recipe, let me know, I’d love to give it a try.

More Low-Carb Breakfast Recipes

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.

Baked Eggs with Ham and Avocado served with an English muffin.
Print Recipe
5 from 2 votes

Baked Avocado and Egg Breakfast

Just the right dish for Sunday Brunch or light lunch. Layers of ham, tomato, avocado and eggs served piping hot from the oven.
Prep Time5 minutes
Cook Time10 minutes
Course: Breakfast Recipes
Cuisine: American
Servings: 2
Calories: 403kcal
Author: Lea Ann Brown

Ingredients

  • 1 ripe tomato large, sliced
  • ⅛ teaspoon salt
  • 2 tablespoons unsalted butter
  • 2 slices ham steak
  • 2 teaspoons Parmesan cheese grated
  • ½ avocado ripe and chopped
  • 2 tablespoons sour cream
  • 4 eggs or you can use only two. 1 per person
  • fresh ground pepper to taste
  • 2 teaspoons cilantro chopped. Or fresh parsley

Instructions

  • Slice the tomato into ¼ inch thick slices. Place them on a paper towel, sprinkle with salt and let drain for 30 minutes.
  • Preheat oven to 450 degrees and bring some water to boil in the microwave in a microwave safe dish. A 2-cup pyrex measuring cup works well here.
  • Melt 1 tablespoon of the butter in a skillet and saute the ham until the slices are lightly browned. Place the ham in the bottom of two oven proof dishes. Oval ramekins work well here, 8 x 6 x 2 inches.
  • Pat the tomato slices dry and arrange them over the ham. Sprinkle each with Parmesan cheese.
  • Scatter the chopped avocado evenly over the cheese and dot with the sour cream.
  • Break two eggs into each ramekin. Sprinkle with pepper and dot with remaining 1 tablespoon butter.
  • Place the ramekin in a shallow roasting pan and pour boiling water into the pan to reach three fourths of the way up the sides of the ramekins.
  • Bake until eggs whites are firm and the yolks are set. About 10 – 12 minutes.
  • Sprinkle with chopped cilantro and serve.

Notes

This recipe is adapted from the New Basics Cookbook.

Nutrition

Serving: 2g | Calories: 403kcal | Carbohydrates: 5g | Protein: 24g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 390mg | Sodium: 1024mg | Potassium: 550mg | Fiber: 3g | Sugar: 1g | Vitamin A: 973IU | Vitamin C: 23mg | Calcium: 80mg | Iron: 2mg

Baked Avocado and Egg Breakfast … It’s What’s for Brunch