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Cheesy Mexican Style Instant Pot Refried Beans

By 9 Comments

Instant pot refried beans. Homemade refried beans using Colorado dried pinto beans are easier than you think. With just a few ingredients and a little bit of elbow grease, you’ve got everyone’s favorite side dish for Mexican food.

Instant pot refried beans served in a cast iron skillet topped with cheese and chopped tomatoes

About This Recipe and Why It Works

I can’t begin to tell you how many homemade refried bean recipe versions I’ve tried over the years. The result? I’ve always come away underwhelmed.

Then there are canned refried beans? Sure, they’re quick and easy. They’re a little hard to get out of the can (what’s up with that?) and I still have to fiddle with the consistency and flavors before I serve them. Again, I’m underwhelmed.

I have simply refused to give up on making homemade refried beans.

Finally! I now have a homemade refried bean recipe that I’m comfortable sharing with my readers.

A refried bean recipe that I can be proud to serve as a side dish.

A recipe that is so easy and flavorful that I’ll never reach for canned refried beans again.

And this recipe is so flavorful, it can be served as a side dish or a dip. Bingo!

Refried beans in a cast iron skillet topped with cheese and used as a dip appetizer

Why This Instant Pot Refried Bean Recipe Is So Genius

You can be guaranteed that the Instant Pot will cook starchy foods like a champ. The Instant Pot cooks potatoes and pasta beautifully creamy, and beans fall right into that category.

One of our favorite Instant Pot Pasta Recipe is this one for Instant Pot Bacon Mushroom Risotto. A great example of what a pressure cooker can do for starch.

The Instant Pot website says that "cooking under pressure or at higher temperature, starch gelatinizes to the maximum degree. This is why pressure cooked pasta, rice and beans have a softer texture in comparison to boiled at normal pressure".

Here are more reasons why this recipe works:

  • Once the beans are cooked, the starchy liquid from the cooked beans is reserved. It’s used in the mashing process to enhance the texture and flavor of the refried beans.
  • Chipotle chile powder is added for seasoning to bring some beautiful smokiness to the flavor.
  • Brown sugar adds a little sweet.
  • Cumin brings it all down to earthy goodness.
  • And lime juice brightens the entire overall flavor.
  • And my favorite part is the addition of one of my favorite ingredients, New Mexico Chile Powder. It adds a “just right” heat.
  • This refried bean recipe can be used as a side dish or a dip.

What are Refried Beans?

Refried beans are a side dish recipe of cooked and mashed beans and commonly served with Mexican and Tex-Mex Cuisine. It’s somewhat the “mashed potato” of Mexican cuisine.

In some parts of Mexico, red kidney beans are used to make refried beans. In Northern Mexico and in Tex-Mex cuisine, pinto beans are used.

I’ve made this recipe twice, using each of the variety of beans and I must say I prefer the Pinto Beans. Pinto beans simply returned a creamier texture.

The Colorado dry bean industry has been a global supplier of edible dry beans for more than 60 years. Growers partner with several dealers to produce and ship over $30 million of beans annually. 85% of Colorado bean crops consists of Pinto Beans.

Colorado pinto beans are known for their bright color and creamy texure. These characteristics increase their value compared to other pinto beans grown in the United States and imports from other countries.

What to Serve With Refried Beans

Got leftovers? Use these refried beans to make Air Fryer Nachos.

Recipe for Instant Pot Refried Beans

https://highlandsranchfoodie.com/instant-pot-refried-beans/

I hope you give this Instant Pot Refried Beans 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 refried bean recipe, let me know, I’d love to give it a try.

More Southwestern Bean Recipes

And if you’re looking for Main Course Mexican Recipes, don’t miss my Mexican Southwest Recipes category. You’ll find a ton of South of The Border Recipes.

Including the most popular Mexican food recipe on my site for Hatch Green Chili Colorado.

This recipe is adapted from Savory Spice Shop.

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.

Instant pot refried beans served in a cast iron skillet topped with cheese and chopped tomatoes
Print Recipe
4.67 from 3 votes

Instant Pot Refried Beans

Homemade refried beans using dried pinto beans are easier than you think. With just a few ingredients and a little bit of elbow grease, you've got everyone's favorite side dish for Mexican food.
Prep Time5 minutes
Cook Time42 minutes
Natural Steam Release20 minutes
Course: Side Dish
Cuisine: Mexican
Servings: 8 people
Calories: 230kcal
Author: Lea Ann Brown

Equipment

  • Instant Pot Pressure Cooker

Ingredients

  • 1 cup dried pinto beans sorted for misfits and rinsed
  • 8 cups water
  • 1 heaping tablespoon lard
  • ¼ cup unsalted butter divided
  • 1 small onion fine minced
  • 2 cloves garlic fine minced
  • 2 teaspoons salt
  • 1 teaspoon brown sugar packed
  • 1 teaspoon Ground Cumin Seeds
  • 1 teaspoon Chipotle Chile Powder
  • 2 cups shredded cheese Monterey Jack, or Queso Panela
  • 1 Tablespoon lime juice
  • Chopped cilantro to garnish

Instructions

  • Add beans to Instant Pot and cover with 8 cups of water. Add the scoop of lard.
  • Close Instant Pot and set to pressure cook on high for 40 min. When finished, allow pressure to naturally release for 20 minutes before venting and removing lid.
  • Reserve 1 ½ cup cooking liquid before draining beans.
  • In the meantime, In a large cast iron or oven-safe skillet melt 2 tablespoons butter over medium-high heat. Once the butter is starting to show bubbles, add minced onion, stirring often for 2 – 3 minutes.
  • Add garlic, salt, brown sugar, cumin, and chipotle powder and cook for 30 seconds, or until lightly toasted and fragrant.
  • Stir in cooked beans and 1 cup of the reserved cooking liquid. Reduce heat to medium-low and let simmer a couple of minutes to marry the flavors.
  • Use a potato masher to mash beans into a chunky paste. Add more of the cooking liquid for a creamier texture.
  • Add the lime juice, 1 cup of cheese and remaining 2 tablespoons butter and stir until combined. Top with remaining 1 cup cheese and place skillet under broiler for 1 to 3 min., or until cheese is melted, bubbling, and beginning to brown.
  • Top with cilantro or chopped yellow and red petite tomatoes, or both. Serve as a side dish or with chips as a dip.

Notes

Serve as a side with rice, as a filling for tacos and burritos, or as a dip.

Nutrition

Serving: 4cups | Calories: 230kcal | Carbohydrates: 18g | Protein: 12g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 779mg | Potassium: 387mg | Fiber: 4g | Sugar: 2g | Vitamin A: 441IU | Vitamin C: 3mg | Calcium: 185mg | Iron: 2mg

Instant Pot Refried Beans … It’s What’s For A Side Dish

How To Make A 2 Egg Omelette

By 7 Comments

2-egg omelettes make such an easy quick breakfast, lunch or even dinner. Here you’ll find how to make the best omelette, a simple omelette, a basic recipe, using the classic French technique for a 2 egg omelette.

Fines Herbs Omelette with a side salad
Fines Herbs Omelette

There are so many great ways to cook eggs. But our romance with omelettes is one that can’t be denied. We love them for breakfast, lunch and even dinner when served with a side salad. 

And omelettes are so easy to make. Especially once you learn that less is more. 

Many years ago, I watched Julia Child cooking an omelette this way and this same classic French technique was a skill that I had to learn in Culinary School.

Let’s take a look at how to make a 2-egg omelette.

Table of contents

How To Make A 2 Egg Omelette, Step By Step

To make the best omelette, you move very quickly for success.  An omelette should take approximately two minutes from start to finish. All you need is an 8″ inch non-stick pan.

And that pan doesn’t need to be expensive at all. I brought mine from Target for $5.99 and it works like a charm.  Here’s how:

  • You can either make omelettes with two or three eggs. I prefer one tablespoon butter and a two egg omelette (serves 1).
  • In a bowl beat the eggs with a fork until loose bubbles form. Add the water and the cream and blend together.
  • Heat the pan over medium heat and then add the pat of butter. Swirl the pan to distribute the butter.
  • Once the butter is melted, has bubbled and the bubbles are starting to subside, add the eggs.
  • This is where the fun begins. Let the eggs sit in the pan for ten seconds.
  • Then start swirling and shaking the pan back and forth until loose curds form.
  • Tip the pan to let the uncooked eggs fall beneath the curds until you feel the omelette is forming.
  • Don’t let the eggs brown, you’ll loose that delicate texture and flavor.
  • This is where you want to add your filling. Right before you’re getting ready to fold the omelette.
  •  This means it’s necessary for all add-in ingredients to be fully cooked. The only exception to when adding tender fresh herbs.
  • If you are using cheese, make sure it’s finely grated and added to the omelette prior to folding. 
  • When the eggs have developed sufficient curd, slide the pan forward and fold a third of the omelette back on itself. 
  • Invert the omelet into the plate so that the last third tucks under to create a perfect soft high shape.

More Tips for Cooking An Omelette

What Is The Best Pan For Omelettes

Buy an omelette pan and keep that pan reserved for omelettes or cooking fried or scrambled eggs. An 8″ non-stick pan is ideal.

How Long To Cook An Omelette?

An omelette should take about 2 minutes to cook. A correctly prepared omelette should be golden yellow, never browned. If the omelette has browned, you’ve over cooked and compromised the flavor.

Making Omelettes For A Crowd?

When preparing omelettes for several people, make several two egg omelettes rather than one giant one. A big omelette just doesn’t work.

Can I Add Uncooked Items To An Omelette?

The only uncooked ingredients that can be added to the eggs prior to cooking are fresh herbs and salt.

How Do I Add Vegetables To An Omelette

If adding vegetables such as peppers and onions, sautee them before adding them to the omelette. Add cheese and cooked vegetables right before removing from heat and shaping onto a plate.

How Do I Make An Omelette Look Professional?

Once the omelette is on the plate, rub it with butter for a professional shiny appearance. You can also tuck in the ends for a neater appearance.

When To Add Sauce To An Omelette

When serving the omelette with a sauce, cut a slit in the top of the omelette and pour the sauce into the slit and over the top. Do not sauce the omelette while while still in the pan.

Below you’ll find some of the most common and classic French omelette recipes. Easy 2-egg omelette recipes everyone should know how to make.

Aux Fines Herbs Omelette (pictured at the top of this post)

Aux Fines Herbs – Mix some fines herbs with the beaten eggs before cooking or place some on the on the omelette while cooking.

What is fines herbs?

The term Fines Herbs refers to a blend of herbs traditionally used in French cooking. While there is no exact recipe for fines herbs, it usually includes parsley, tarragon, chervil, and chives. Fresh herbs are preferred, but you can purchase a dried fines herbs mix at your local spice shop.

The omelette at the top of this page is made with a simple sprinkling of fines herbs as filling.

Cheese Omelette (Au Fromage or Omelette du Fromage)

Au Fromage – Mix some grated gruyere or Parmesan with the beaten eggs or place some on the omelette prior to folding. Simple and elegant and of course delicious. I prefer gruyere here.

Omelette au fromage, cheese omelette served with sliced petite tomatoes and pickled asparagus

Ham and Cheese Omelette ( Au Jambon )

Au Jambon 2-egg omelette – Mix some julienned or diced ham with the beaten eggs. Remember to cut those ham cubes very small and grate the cheese very fine. 

Ham and Cheese omelette made in an 8" non stick omelette pan with 2 eggs

Bacon and Tomato Omelette (Americaine Omelette)

Americaine 2-egg omelette – Fill the omelette with peeled, seeded and chopped tomato. Garnish with bacon.

2-egg Omelette topped with bacon and garnished with cherry tomatoes

Espagnole Omelette

Espagnole omelette served on a black plate, sprinkled with tomatoes, onion and orange bell peppers and three slices of potato.

Espagnole – Mix three beaten eggs with a mixture of chopped tomatoes, sweet peppers and onions that have been fine chopped and sauteed.

Garnish with minced parsley. This omelette is typically served flat, like a frittata, rather than rolled like a true omelette. I’ve added three thin slices of cooked Yukon Gold Potato = delish.

Now, that we’ve tackled the classic omelette recipes, let’s have some fun.

Green Chile Cheese Omelette with Mexican Crema

Cheese Omelette smothered in hatch green chile sauce and garnished with cherry tomatoes and cilantro
Hatch Green Chile and Cheese Omelette

For this omelette, prepare according to directions, but add 1 tablespoon Mexican Crema, or sour cream diluted with a bit of milk.

Add shredded Monterey Jack cheese and a tablespoon of chopped green chile just before folding the omelette for serving. Simply smother with some Hatch Green Chile with Pork, or some Hatch Green Chile Sauce. And garnish. I used some sliced tomatoes, chives and cilantro.

Easy Omelette Recipes, French Technique for How to Make the Perfect 2-egg Omelette

I hope you give this method to make the perfect omelette a try. It’s easy! And if you do, please come back and give the recipe a star rating. And leave a comment about your experience with making omelettes this way.

And if you have a favorite omelette ingredient combination, let me know, I’d love to give it a try.

What To Serve With Omelettes?

  • If you’re cooking an Omelette for lunch or dinner, choose a simple side salad.
  • Try this breakfast side dish for Cast Iron Skillet Potatoes.
  • Slice some petite heirloom tomatoes and toss with a splash of Red Wine Vinegar and some olive oil. Add a couple spears of pickled asparagus for a colorful meal.

Love to see eggs on your breakfast plate? You won’t want to miss these beautiful breakfast recipes.

Easy Egg Breakfast Recipes

And if you love breakfast as much as we do, you won’t want to miss my Breakfast Category. You’ll find lots of eye opening recipes, including the most popular breakfast recipe on my site, Smothered Breakfast Burrito with Green Chili.

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.

Ham and Cheese omelette made in an 8" non stick omelette pan with 2 eggs
Print Recipe
5 from 3 votes

2 Egg Omelette, Easy Omelette Recipe

Classic French method to make a perfect omelette every time.
Prep Time5 minutes
Cook Time2 minutes
Course: Breakfast Recipes
Cuisine: French
Servings: 1
Calories: 271.17kcal
Author: Lea Ann Brown

Equipment

  • 8" non-stick omelette pan

Ingredients

  • 2 large eggs
  • ½ teaspoon water
  • ½ teaspoon cream or half and half
  • 1 Tablespoon butter
  • sea salt
  • fresh ground pepper

Instructions

  • In a small bowl, beat eggs with a fork until large loose bubbles form.
  • Heat the butter in a small skillet, medium high heat until a foam forms and then recedes. 
  • Turn down to medium heat to low and pour the egg mixture into the hot pan. Leave it alone for 10 seconds. A skin will form on the bottom. 
  • Shake the pan back and forth and in circles while the eggs cook so that they form loose curds. Do not allow the eggs to brown. Browning toughens the protein and taints the elegant fresh flavor
  • When the eggs have developed sufficient curd, slide the pan forward and fold a third of the omelette back on itself.  Invert the omelet into the plate so that the last third tucks under to create a perfect soft high shape.

Nutrition

Calories: 271.17kcal | Carbohydrates: 0.9g | Protein: 14.41g | Fat: 23.07g | Saturated Fat: 11.31g | Cholesterol: 455.38mg | Sodium: 262.07mg | Potassium: 156.49mg | Sugar: 0.43g | Vitamin A: 962.22IU | Calcium: 63.5mg | Iron: 1.98mg

2 Egg Omelette – The French Way … It’s What’s For Breakfast

Turkey Supreme, (Turkey Mac and Cheese)

By 11 Comments

Turkey Supreme is made with elbow macaroni, cheddar cheese, cream of chicken soup to turn leftover turkey into a Turkey Mac and Cheese. With a crunchy panko topping, leftover turkey never had it so good.

Looking for more pasta dishes? Try this one for Chicken Macaroni Salad.

9 x 13 left over turkey casserole served with a tossed salad

Looking for a leftover turkey casserole recipe that is creamy, cheesy and will use up a fair chunk of that Thanksgiving roast turkey? Perhaps a turkey mac and cheese recipe?

Made with cream of chicken soup and topped with toasted Panko bread crumbs. Creamy and cheesy, this turkey mac and cheese casserole uses elbow macaroni and leftover turkey from your Thanksgiving feast.

It’s simply crazy delicious.

Straight out of the church cookbook that my Mom’s WWT committee put together over thirty years ago, the title of the recipe is Turkey Supreme.

As with all church cookbooks, it’s full of good old fashioned comfort food and farm cooking. Just like I grew up on. And a great resource for those casserole recipes made with “cream of” soups.

Left over turkey casserole with pasta and cheese in a 9 x 13 pyrex pan

How to Make Turkey Supreme (Turkey Mac and Cheese Casserole)

This is a unique turkey casserole recipe, because the casserole sits overnight in the refrigerator.

The next day, when you’re ready to cook the casserole, the macaroni has softened due to the milk and soup. This means fewer pans to clean up. It’s somewhat of a one pan meal.

  • Cube leftover Thanksgiving Turkey into bite-sized pieces
  • Saute the chopped onion stove top. The recipe in the church cookbook doesn’t take the extra step to cook the onion first. It’s just a technique I always do for a milder sweeter onion flavor. You can skip this step if you want.
  • In a bowl whisk the milk, the cream of chicken soup, and the chopped onion together.
  • Place the elbow macaroni (shell macaroni would also work nicely here) evenly on the bottom of a Pam sprayed 9 x 13 inch baking dish.
  • Sprinkle on the cubed turkey and then pour in the milk/soup/onion mixture.
  • Cover and let it sit overnight in the refrigerator.
  • The next day, sprinkle with cheese and bake at 350 degrees for about an hour, or until thick, bubbly and wonderfully creamy.
  • While the casserole is cooking, toast Panko bread crumbs.
  • Once the casserole is cooked, and while hot and steamy, sprinkle the toasted Panko bread crumbs evenly over the top of the casserole.
  • Serve with a tossed green salad.

Can You Freeze Turkey Supreme?

This recipe makes enough for an army, especially when there’s just the two of us. So you bet, yes you can freeze turkey casserole. Thank goodness!

Can You Reheat Turkey Casserole?

  • Absolutely. But with any casserole of this type, that includes a pasta product, the pasta, as it sits, may continue to soak up some of that liquid.
  • The casserole may be prone to drying out a tad. You can reheat the casserole directly in baking dish. Just pour a little milk over the top, gently push it around so the milk sill seep into the casserole and reheat in the oven. Covered with foil, and at 300 degrees. This will take about twenty minutes, depending on how much is left.
  • You can reheat turkey casserole by dishing up individual servings on a microwave safe plate. Again, pour a little bit of milk over the individual serving turkey casserole and cover with parchment or your handy plastic microwave lid. About 45 seconds will heat the casserole nicely.

Storage

Let the casserole cool completely. Store any leftovers covered tightly in the casserole dish in the refrigerator for up to 3 – 4 days.

Turkey Mac and Cheese (Turkey Supreme) Recipe

Turkey supreme casserole made with leftover Thanksgiving turkey, elbow macaroni, cream of chicken soup and milk. Topped with a panko bread crumb topping.

I hope you give this Turkey Macaroni and Cheese recipe a try. It’s truly a treat and a great way to use leftover turkey.

More Classic Comfort Food Casseroles

And don’t miss my category for Classic American Comfort Food. You’ll find recipe that bring back memories, including one of the most popular for Old Fashioned Meatloaf.

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.

Turkey supreme casserole using leftover thanksgiving turkey.
Print Recipe
5 from 2 votes

Turkey Mac and Cheese Casserole

This leftover turkey casserole recipe comes with lots of appeal, combining elbow macaroni, milk, cheddar cheese and cream of chicken soup. Turkey Supreme (turkey macaroni and cheese) is simply a great way to use leftover turkey.
Prep Time30 minutes
Cook Time1 hour
Course: Main Course Chicken
Cuisine: American
Servings: 12
Calories: 261kcal
Author: Lea Ann Brown

Equipment

  • 9 x 13 casserole dish

Ingredients

  • 2 cups Turkey cooked, cut into bite sized cubes
  • 1 small sweet onion diced
  • salt and pepper to taste
  • 2 cups elbow macaroni uncooked
  • 2 10.5 ounce Cream of Chicken Soup canned
  • 1 cup cheddar cheese grated
  • 2 cups milk
  • 3 tablespoons butter
  • For the crunchy panko topping
  • 2 tablespoons butter
  • 4 ounces Panko bread crumbs
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ½ teaspoon dried parsley

Instructions

  • Cut cooked turkey into bite sized cubes. Set aside
  • Heat a medium fry pan over medium high heat. Add butter. Once butter has just melted and starting to sizzle, add the chopped onion. Saute until soft and just starting to turn translucent. About 5 minutes.
  • Spray a 9 x 13 Pyrex Baking dish with Pam.
  • Spread the uncooked elbow macaroni over the bottom of the baking dish.
  • Spread the cubed turkey over the elbow macaroni.
  • In a medium sized bowl, whisk together the milk and the cream of chicken soup. Add the cooked onion and stir.
  • Pour the soup/milk/onion mixture over the turkey and macaroni.
  • Cover and let sit in refrigerator overnight.
  • The next day, preheat oven to 350 degrees. Spread the grated cheese over the top of the casserole and bake uncovered for up to an hour. Or until bubbly and hot.
  • In the meantime, make the panko bread crumbs.
  • Heat a medium fry pan over medium high heat. Add the butter. Once the butter has almost melted and starting to sizzle, add the panko bread crumbs and seasoning. Turn the heat down to medium. Toast the panko until golden brown. This will require constant supervision and lots of stirring.
  • Once the casserole is cooked, sprinkle the toasted panko bread crumbs evenly on top. Serve. A tossed salad is a perfect side dish for this casserole.

Nutrition

Calories: 261kcal | Carbohydrates: 28g | Protein: 12g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 306mg | Potassium: 203mg | Fiber: 1g | Sugar: 5g | Vitamin A: 315IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 1mg

Turkey Supreme … It’s What’s For Leftover Turkey

Peppery Boneless Prime Rib Roast

By Leave a Comment

This Boneless Prime Rib Roast is elegant, yet so very easy. Simply seasoned, cooking a prime rib roast is not as daunting as one would think. A perfect choice for that celebratory meal.

Boneless prime rib roast cooked and served with brussels sprouts and onion rings

What a treat to be welcomed into the test kitchen of the National Cattleman’s Beef Association offices. And thank you to Sprouts Farmer’s Market for organizing a group of us for a gala holiday cooking event which was coined as #sproutsholidaymeatup.

Our mission was to learn the art of the holy grail of beef cuts, Boneless Prime Rib Roast and to be reminded that cooking one is not as complicated as one might suppose.

The Chefs were so complete with their hands-on prime rib cooking demo that even a novice cook could have walked away with the confidence that a beautiful prime rib dinner is not all that complicated.

This method to cooking a boneless prime rib roast works because we were in the kitchen with chefs that work with and develop beef recipes all day long. That’s all they do … they’re experts.

We prepared three separate prime rib roasts, all were wonderfully impressive. And being a pepper fan, the peppery version was my favorite. So I’m sharing this recipe with you.

This recipe will be my choice for our special New Year's Eve dinner.

Ingredients For This Recipe

Mise en Place. With this boneless prime rib, gathering ingredients ahead of time is a breeze. Here’s what you’ll need:

Ingredients used to make a boneless prime rib roast
  • 4-½ pound to 5 pound boneless ribeye roast
  • 2 tablespoons chopped garlic
  • 2 tablespoons of a ground pepper blend
  • 2 teaspoons dried or fresh thyme
  • 1 can beef broth
  • and the most important = an instant read digital thermometer

How To Cook A Boneless Prime Rib Roast

How to cook a boneless rib-eye prime rib roast. Simply topped with chopped garlic and a ground pepper blend
  • Preheat oven to 350 degrees.
  • Simply combine the minced garlic and ground pepper blend in a small bowl.
  • Place the boneless rib eye roast on a roasting pan, fat cap up.
  • Press the pepper blend and garlic over the top of the roast.
  • Roast the prime rib until the instant read thermometer reads 125 degrees.
  • Remove roast from oven, tent with foil for 20 minutes. While the roast is resting, the temperature will rise to 130 – 135 degrees, which is considered medium rare.

Before we get to this easy boneless rib roast recipe, let’s talk some shop.

Are Prime Rib and Rib Eye The Same Cut of Meat?

Yes and No. Prime rib is simply a roast that comes from the rib section of the cow, which is also called a rib roast or a standing rib roast or prime rib roast. Prime Rib is most famous for being cooked with the bone-in. It is sold with ribs #6 through #12 intact.

This boneless rib roast used for this recipe, is simply the same cut of meat where your butcher has removed the bones from the Prime Rib Roast. It can either be labeled boneless rib roast, and more commonly boneless rib eye roast.

In addition, this is the same cut of meat that rib eye steaks are cut from. A rib eye steak must be cut from the prime rib before the roast is cooked. The cuts are then sold as ribeye steaks. They can be sold with the bone or boneless.

Bone In or Boneless Rib Roast

Anytime you can roast meat with the bones intact, it’s a bonus. The bones give the meat additional flavor.

However, a boneless rib roast is easier to handle and still very rich in flavor, beefy in flavor, juicy and tender with generous marbling throughout.

Why Should Prime Rib be Served Medium Rare?

Boneless Prime Rib Roast Cooking Time: The most important reason is for optimal flavor and tender texture, experts agree prime rib should be served medium-rare which is an internal temperature of 130 – 135 degrees at the thickest part of the roast.

You’ll need to remove the roast from the oven when it reaches in internal temperature of around 125 degrees. Which is rare.

Tent the roast with foil and let it rest for 20 – 30 minutes. During this time the internal temperature will rise to a medium rare – 130 – 135 degrees.

Do not depend on your kitchen timer to determine how long the roast should be cooked. Oven temperatures vary and roasts vary in size.

It’s imperative that you use a digital read meat thermometer to monitor and achieve the required cooking temperature.

How To Reheat Prime Rib

Since the prime rib has been initially cooked to a medium rare state, you’ve got some wiggle room to reheat the sliced meat without drying it out.

Place a couple of slices of prime rib on a microwave safe plate. Cover the prime rib with a damp paper towel. Depending on how thick you’ve sliced the meat, set the timer for a minute and cook on 50% power.

Check the prime rib by placing your hand on the paper towel. If you feel it needs more heat, give it more heat by repeating the 50% power level in 15 second increments.

Don’t over pre-heat it. After all, you’re not trying to cook it, your goal is to warm it to your level of heat satisfaction.

Another option is simply letting the prime rib come to room temperature to serve. That way you’re guaranteed that beautiful medium rare experience.

What To Serve With Prime Rib

Cooking a prime rib roast is usually reserved for special occasions, like Christmas or New Year’s Eve. Or even a special birthday feast.

So what pairs well with the rich meaty flavor of a prime rib roast?

Tradition calls for serving prime rib with either au jus, which is included in this recipe below. Or a very popular option, a rich creamy Horseradish Cream Sauce.

As far as side dishes for Prime Rib, let’s have some fun.

Peppery Boneless Rib Roast Recipe

I hope you give this easy recipe for boneless prime rib roast a try. It’s a special treat that requires minimal effort. A hand full of ingredients and a two-ish hour hands off roast in the oven. Voila. A very special dinner is born.

Explore More Beef Cuts For Roasting

And don’t miss my Beef Category. You’ll find tons of great ideas. Including the most popular beef post on my site for Cola BBQ Beef Brisket.

Culinary School Tip: If you have a guest who likes their prime rib well done, simply simmer some beef broth in a skillet on the stovetop. Slide their slice of prime rib into the simmering broth. It will cook quickly and your guest will be served their well done prime rib in just seconds.

Boneless prime rib roast cooked and served with brussels sprouts and onion rings
Print Recipe
5 from 1 vote

Peppery Prime Rib Boneless Beef Rib Roast

Mouth watering Prime Rib Boneless Rib Roast. This rib roast recipe is elegant, yet so very easy.
Prep Time15 minutes
Cook Time2 hours
Resting Time20 minutes
Course: Main Course Beef
Cuisine: American
Servings: 8
Calories: 690kcal
Author: Lea Ann Brown

Equipment

  • Digital Read Thermometer
  • Roasting pan

Ingredients

  • 4 pound Rib Eye Roast boneless. 4 – 5 pound roast.
  • 14 ounces beef broth canned
  • 2 teaspoons fresh thyme chopped. Or 1 teaspoon dried thyme.
  • Salt
  • For the Rub:
  • 2 tablespoons pepper seasoning blend a mix of gourmet whole peppercorns.
  • 2 tablespoons minced garlic

Instructions

  • Heat oven to 350°F. Combine rub ingredients in small bowl; reserve 2 tablespoons of the rub for the au jus. Press remaining rub evenly onto the top surface of beef roast. I like to score the fat cap so the garlic and cracked pepper blend will penetrate the beef.
  • Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven until internal temperature reads 120 – 125 degrees in the thickest part of the roast.
  • Remove roast from oven and tent with foil. Let stand for 20 minutes. During this resting time the internal temperature will rise to 130 – 135 degrees for a medium rare rib roast.
  • While roast is resting, combine broth and reserved rub in small saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Stir in thyme; continue simmering 2 minutes.
  • Carve roast into slices. Season with salt, as desired. Serve with au jus or Creamy Horseradish Sauce.

Notes

Tip: If you have a guest who likes their prime rib well done, simply simmer some beef broth in a skillet on the stovetop. Slide their slice of prime rib into the simmering broth. It will cook quickly and your guest will be served their well done prime rib in just seconds.
Look for a jar of gourmet mixed peppercorns. Williams and Sonoma has a blend of 5-peppercorn mix. It’s a Special blend of Malabar black peppercorns, Sarawak white peppercorns, pink peppercorns and green peppercorns. It also contains Jamaican allspice berries to add subtle notes of cinnamon, nutmeg and clove.

Nutrition

Calories: 690kcal | Carbohydrates: 2g | Protein: 32g | Fat: 61g | Saturated Fat: 25g | Cholesterol: 137mg | Sodium: 286mg | Potassium: 569mg | Fiber: 1g | Sugar: 1g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 4mg

I have been compensated and provided with product by Sprouts Market for this article. My opinions are my own. Thanks so much to Sprouts for inviting me to a special event hosted by Sprouts Farmers Market and the Colorado Beef Council.

Colorado Beef Council Ranch Brand Logo

The offices of the beef council were lines with cattle ranch brand pieces. This one caught my eye. From Thistle Dew Ranch in Texas.

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