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Southwestern Style Spicy Meatloaf Recipe

By 4 Comments

Meatloaf takes a mouthwatering spin South of the border. This spicy meatloaf recipe combines all of your favorite Southwestern flavors along with chopped Hatch Green Chiles. Fun to make and a fun twist on classic comfort food.

Individual meatloaf recipe for spicy meatloaf. Served on a white plate with mashed potatoes and peas.

Meatloaf and Its Bad Rap

Unfortunate cafeteria appearances with instant mashed potatoes. Greasy soirees with an 80/20 burger blend. Mingling with too many bread crumbs and meatloaf has a tainted reputation to mend.  

It seems we've all had a bad experience with meatloaf, but if flavored just right, blended correctly with binders and treated with care, it can live up to being a classic comfort food.

Let's talk about that blend. Meatloaf seems to be finicky. I blame that on the generic description "bread crumbs." What exactly does 1 ½ cups of bread crumbs mean?

  • Fresh bread?
  • Stale dry bread?
  • Do you smash bread into the measuring cup to get 1 ½ cups or is a  loose measurement?
  • How big do you tear the pieces of bread?
  • Does that mean you can use those fine canned crumbs from the supermarket?

Even following directions from some of our beloved experts, I find myself tweaking the recipe to get the perfect "feel" before I form that loaf.

And with that said, my mom always used crushed Saltines and it turned out beautifully every time.

If the recipe is vague in its description of “bread crumbs”, I'm of the opinion that panko bread crumbs are the best. Here’s how to get that consistency just right.

How Do You Tell If Meat To Bread crumb Ratio is Just Right?

Getting the consistency of meat to bread crumbs to binder (eggs) is really quite simple. Just treat it like a meatball recipe.

Once you’ve got everything mixed together, just scoop up a little ball of the raw meatloaf mixture and roll it around in your palms – like you’re forming a meatball. If it forms a good round meatball, without falling apart, it’s perfect. It should sound a little sticky when you’re forming that meatball.

If the consistency is too loose, add more breadcrumbs, a little at a time. If you feel it’s too dry, just add a drizzle of milk.

How To Make The Best Spicy Meatloaf

I’ve made this recipe many times. This is a meatloaf recipe that will feed a crowd. It makes two 9′ x 5′ loafs. Or you can divide into 8 portion to make this a mini meatloaf recipe.

Being empty nesters, I like to make this recipe in individual loafs so I can freeze them for future meals. You can either freeze them raw wrapped in plastic wrap, then wrapped in foil. Or you can freeze them after they’re baked.

Seasoning For Spicy Meatloaf

Making sofrito for spicy meatloaf in a fry pan

This meatloaf starts with a beautifully flavored Sofrito. Sofrito simply means “sauce”. The Spanish use sofrito as an important base for Paella, consisting of tomato, onion, garlic and bell pepper – for starters.

And I’m using sofrito as a base to flavor this spicy meatloaf:

  • Tomatoes
  • Onions
  • Red bell pepper
  • Garlic
  • Chili powder
  • Mexican oregano
  • Cumin
  • and chopped Hatch Green Chile Peppers

It’s all sauteed and blended together stovetop before adding to the ground beef and ground pork for this recipe. It’s beautifully earthy and complex and adds wonderful flavor.

How To Make This A Mini Meatloaf Recipe

How to divide meat mixture to make individual meatloaf using a kitchen scale

If you have a kitchen scale, it’s easy to make this spicy meatloaf recipe into mini meatloafs.

Just place a small sheet of parchment paper on a kitchen scale and measure out portions of of the meat mixture to weigh somewhere around 10 ½ ounces. It doesn’t have to be exact.

Individual meatloafs on parchment paper on a sheet pan coated with catsup ready to bake.

Then using the palms of your hands, roll the meat into a big meatball and then slightly flatten to make a mini meatloaf. Easy.

Line a sheet pan with parchment paper and place the individual meatloafs and they’re ready to bake.

Once the meatloaf is out of the oven, top with ⅛ cup grated cheddar cheese. Return to oven until cheese is melted.

Questions You May Have

How Do You Know When Meatloaf Is Done?

Use a meat thermometer. Insert the thermometer into the center of the loaf, without touching the bottom of the pan. When the thermometer reaches 160 degrees, your meatloaf is ready. As with any meat, tent the meatloaf with foil and let it rest for 10 minutes before slicing. It will slice much cleaner this way.

Tips for Success

  • Use your hands to mix the meatloaf ingredients together before forming into a loaf. Your hands are gentler tools. A large spoon will simply mash the ingredients together, risking a tight dry loaf.
  • Cut the vegetables as small as you can. Large uneven cuts of veggies can cause the meatloaf to fall apart.
  • Let the meatloaf cool for about 10 minutes before slicing. This will insure the loaf will not fall apart when you slice it.

Recipe For Spicy Meatloaf, Southwestern Style

Individual spicy meatloaf on a plate with green peas and mashed potatoes.

Here's a different and spicy version of our American classic. Rich with chili powder, sassy with cumin, sweet with creamed corn, this is a dinner suitable for our Southwestern lovin' palates.

This spicy meatloaf recipe feeds a crowd. Makes two loaves, cook one and freeze the other. Or make individual meatloafs.

And, of course, left overs make wonderful cold sandwiches.

Ideas For What To Serve With Spicy Meatloaf

Mashed potatoes always come to mind, and Spicy Baked Beans are a great choice, and here are some more ideas:

Looking for more beefy recipes, don’t miss my beef category, you’ll find lots of ideas, including the most popular beef recipe on my site for flank steak Beef Tagliata.

More Meatloaf Recipes

And if you’re looking for a more conventional recipe, don’t miss my recipe for Old Fashioned Meatloaf. It’s a classic and a great family recipe. And my most recent recipe for Meatloaf with BBQ Sauce.

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.

Individual meatloaf recipe for spicy meatloaf. Served on a white plate with mashed potatoes and peas.
Print Recipe
5 from 6 votes

Southwestern Spicy Meatloaf Recipe

This spicy meatloaf recipe combines all of your favorite Southwestern flavors and is elevated by adding chopped Hatch Green Chiles.
Prep Time1 hour
Cook Time35 minutes
Resting Time10 minutes
Course: Main Course Beef
Cuisine: Southwestern
Servings: 16
Calories: 258kcal
Author: Lea Ann Brown

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion peeled and fine chopped
  • 1 red bell pepper cored, seeded and chopped
  • 2 cloves garlic minced
  • 4 green chiles roasted, skin removed, seeded and rough chopped. Hatch, Pueblo or Anaheim peppers.
  • 2 tablespoons chili powder
  • 2 teaspoons salt
  • 2 teaspoons oregano Mexican Oregano preferred.
  • 2 teaspoons cumin
  • 28 ounces tomatoes canned, drained, chopped
  • 1 teaspoon cider vinegar
  • 1 ½ pounds lean ground beef
  • ½ pound ground sausage
  • 3 cups Panko bread crumbs
  • 2 eggs lightly beaten
  • 1-15 ounce can creamed corn
  • 8 Tablespoons catsup
  • 8 ounces cheddar cheese grated

Instructions

  • In a large hot skillet heat olive oil over high heat.
  • Add onions, bell pepper and cook until onions start to turn translucent.
  • Add chile peppers, chili powder, salt, oregano and cumin. Turn down heat to low and cook, stirring occasionally until flavors blend, about 5 minutes.
  • Add garlic and cook until fragrant. Add tomatoes and cook stirring occasionally, for 5 minutes. Remove from heat, stir in vinegar and let cool to room temperature.
  • Preheat oven to 350 degrees. In a large bowl, combine beef and sausage. Add cooked tomato mixture, bread crumbs, eggs, corn and mix well. Divide mixture into 10 ½ ounce portions and shape into loaves. Or will make two 9 x 5 loafs.
  • Add 1 tablespoon of catsup to each loaf and spread around on the top.
  • Bake 40 minutes or until meat thermometer into center registers 160 degrees. Pour off any pan juices. Sprinkle cheese evenly over meat loaf and return to oven until cheese melts.
  • Tent the meatloaf with foil and let rest for 10 minutes. Serve.

Notes

How Do You Know When Meatloaf Has The Right Consistency So It Doesn’t Fall Apart While Baking?  Once you’ve got everything mixed together, just scoop up a little ball of the raw meatloaf mixture and roll it around in your palms – like you’re forming a meatball. If it forms a good round meatball, without falling apart, it’s perfect. It should sound a little sticky when you’re forming that meatball.
If the consistency is too loose, add more breadcrumbs, a little at a time. If you feel it’s too dry, just add a drizzle of milk and gently mix.
How Do You Know When Meatloaf is Done? Use a meat thermometer. Insert the thermometer into the center of the loaf, without touching the bottom of the pan. When the thermometer reaches 160 degrees, your meatloaf is ready.
As with any meat, tent the meatloaf with foil and let it rest for 10 minutes before slicing. It will slice much cleaner this way.

Nutrition

Calories: 258kcal | Carbohydrates: 15g | Protein: 18g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 72mg | Sodium: 718mg | Potassium: 422mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1171IU | Vitamin C: 19mg | Calcium: 149mg | Iron: 3mg

Spicy Meatloaf Recipe … It’s Whats for dinner.

Lobster Tacos With Toasted Sweet Corn

By 4 Comments

Before being stuffed into a steamy corn tortilla, lobster meat is drenched in warm chile powder, garlic-lime butter sauce. These Lobster tacos are finished with sauteed sweet corn, and roasted poblano peppers. The crunchy corn and peppers are a lovely balance for tender sweet Lobster meat. Light and refreshing, these Lobster Tacos are a great way to celebrate Summer produce.

Lobster tacos served in a soft corn tortilla with sweet corn

What You Can Expect From This Recipe

This is somewhat of an extravagant take on fish tacos, don’t you think? However, lobster tacos are very common on the Pacific coast of Mexico. I had my first at a popular lobster restaurant in Cabo.

However, my version of more of a Southwestern taco rather than Baja style.

This recipe comes together very easily. Especially if you have a quality seafood market that offers tubs of steamed chunk lobster meat. Like my local Whole Foods.

If you can’t find these convenient tubs of chunk lobster, just steam, broil or oven roast two lobster tails for these lobster tacos. It’s an easy task and a quick one.

This is a recipe perfect for taking advantage of sweet corn season. And poblano peppers are just hitting our Colorado Farmer’s Markets at about the same time.

That’s really all these lobster tacos are. Simple, buttery, with that wonderful Summer sweetness from the corn. It simply wouldn’t be a taco with some sort of chile pepper. Earthy flavored Poblano peppers add just the right amount of spicy heat.

Add some creamy avocado, cilantro and sprinkle with salty cheese. A perfect combination for a great taco. Finish with a squeeze of lime, it adds a bright flavor to any meal like this.

With that said, I found an article that dives deep into waters on the subject of Cooking Lobster. I found some good info there.

To Make These Lobster Tacos

First let me point out that these lobster tacos are creamy rich and delicious. With fresh seasonal ingredients, I was very proud of the end result. Let’s take a look.

  • I melted four tablespoons of butter seasoned with garlic powder, chile powder and lime juice in a large enough bowl to add the lobster meat. Once the butter mixture was melted, I stirred it well and mixed in the lobster meat. I set the bowl aside and let the meat soak up all of that flavor.
  • I used two cups of fresh corn kernels, Colorado grown Silver Queen. In a skillet, I melted two tablespoons of butter then added the corn. I fried it until it started to brown.
  • While the corn was cooking, I roasted two poblano peppers over my gas range. I placed them in a bag for about five minutes and then with my hands, removed most of the skin, chopped off the tops and removed seeds and then chopped them.
  • I then warmed the corn tortillas by wrapping them in a damp paper towel and cooking them in the microwave for for two minutes at 50% power.
  • Once they were warm, I grated Munster cheese on each tortilla and returned them to the microwave for about 30 seconds to melt the cheese.
  • To build the tacos, I sprinkled on the charred corn, roasted poblanos, chunks of avocado and then the buttery lobster meat.
  • Note: If you don’t want to mess with roasting poblanos, and if you’re looking for a little more heat. Just seed and devein jalapeno peppers, chop and cook them with the corn.

What To Serve It With

Try lobster tacos with a simple rice dish like this recipe for Oven Baked Rice. A Rick Bayless recipe I fell in love with many years ago.

Beans are always a traditional side for any Mexican meal. We love the rich flavor of these Bolita Beans with Smoked Paprika.

Recipe for Lobster Tacos with Toasted Sweet Corn and Roasted Poblanos

Lobster tacos on corn tortillas with melted muenster cheese, toasted sweet corn, roasted poblano peppers, avocado and lime wedges. Served with rice and beans.

These lobster tacos are a true culinary treat. I hope you give them a try.

And if you’re interested in more, don’t miss my Tacos Category, you’ll find a ton of tasty recipes. The most popular being my recipe for Fried Tacos.

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.

Lobster tacos with sweet corn and poblano peppers.
Print Recipe
5 from 2 votes

Lobster Tacos with Toasted Sweet Corn

Sweet lobster meat dipped in garlic, lime, chile butter joins fresh Colorado sweet corn, roasted poblanos and avocado. Served on corn tortillas and sprinkled with cilantro this is a royal treat of a taco for your next Taco Tuesday.
Prep Time15 minutes
Cook Time30 minutes
Course: Main Course Seafood
Cuisine: American/Mexican
Servings: 4 tacos
Calories: 581kcal
Author: Lea Ann Brown

Ingredients

  • 6 Tablespoons Unsalted Butter divided
  • ½ teaspoon garlic powder
  • ¼ teaspoon Chimayo Chile Powder or ancho
  • ½ lime juiced
  • ½ pound lobster meat cooked and pulled into chunks
  • 2 cups fresh sweet corn cut from cob. About three ears of corn
  • 2 medium poblano peppers roasted and chopped
  • 8 yellow corn tortillas warmed in microwave
  • 1 cup Muenster Cheese grated
  • 1 avocado cut into chunks
  • lime wedges for serving

Instructions

  • Roast two poblano peppers over gas range until skin is charred. Then place them in a bag for about 5 minutes to steam. With your hands, remove most of the skin, chop off the top and remove seeds. Then chopped them. If you don't have a gas stove top range, you'll need to do this in your oven under the broiler. For the broiler, place the peppers on a sheet pan, watch them closely and turn frequently to char the skin.
  • Melted 4 tablespoons of butter in a microwave safe bowl large enough to hold the lobster meat. Once melted add garlic powder, chile powder and lime juice. Stir well. Add the lobster meat and with a spoon, toss well with the butter mixture. Set the bowl aside and let the meat soak up all of that flavor.
  • Melt the remaining two tablespoons butter in a skillet over medium high heat. Add the sweet corn kernels and cook, stirring often until the corn starts to brown. Keep warm by covering pan when corn is cooked.
  • Warm the corn tortillas by wrapping them in a damp paper towel and cooking them in the microwave for for 2 minutes at 50% power.
  • Once the tortillas are warm and steamy, place them on microwavable plates. Use two tortillas for each taco. Working quickly grate munster cheese on each tortilla and returned them to the microwave for about 30 seconds per plate to melt the cheese.
  • To build the tacos, working quickly and as each plate of tortillas come out of the microwave from melting the cheese, sprinkle the charred corn, roasted poblanos, chunks of avocado and and top with the buttery lobster meat. Sprinkle on the chopped cilantro and serve with lime wedges.
  • Serve with beans and rice.

Notes

A squeeze of lime juice over the finished taco adds important flavor and brightness. Don’t skip this step.
If you don’t want to mess with roasting poblanos, and if you’re looking for a little more heat. Just seed and devein jalapeno peppers, chop and cook them with the corn.

Nutrition

Calories: 581kcal | Carbohydrates: 48g | Protein: 23g | Fat: 36g | Saturated Fat: 18g | Cholesterol: 144mg | Sodium: 451mg | Potassium: 764mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1344IU | Vitamin C: 60mg | Calcium: 312mg | Iron: 2mg

Lobster Tacos … It’s What’s for Dinner

Spicy Southwest Salad Recipe with Black Beans

By 15 Comments

Southwestern Salad Recipe with black beans and corn … and so much more. A beautiful combination of greens and vegetables with a feisty Southwest salad dressing of honey and lime.

Southwestern Salad Recipe with corn and black beans served in a glass serving bowl with a side of cumin lime honey vinaigrette and cotija cheese

Side Dishes For Southwestern Food

I’ve always loved making a good tossed salad, one that loaded with fresh ingredients. When I attended Culinary School, one of our Chef Instructors always made the most incredible salads. And I mean incredible.

He inspired me to write my blog post for 9 Secrets to a Remarkable Tossed Salad. I hope you take a look.

Everyone needs a good Southwest Salad recipe that you can serve with Enchiladas, Tacos, Burritos … and beyond.

This salad is not only a healthy eating lifesaver, it’s awesome with flavor and full of fresh ingredients. What’s not to love:

  • It’s tossed with an exciting Southwest salad dressing.
  • And a beautiful excuse to use crunchy jicama.
  • It showcases corn and black beans.
  • It doubles as a side dish and a tossed salad.
  • It’s easy to throw together, not to mention very pretty to look at.
  • It … is … so … Good.
Southwestern Salad Recipe with Black Beans, corn, radishes, jicama, tomatoes served in a glass salad bowl.

This Southwest salad has become our go-to side salad to serve with any type of Mexican food.

It’s made with a bright zesty cumin-lime salad dressing that’s easy to make in just a couple of minutes. Just grab a mason jar with a tight fitting lid, add the ingredients and give it a really good shaking.

As with any salad, the ingredients are easily customized. Greens, cheeses, just use what makes you happy. This salad would also make a fabulous Southwest main course salad … just add shredded chicken, cubed steak or shrimp. If I were you, I’d choose chicken for this salad and voila, you have a main course chicken Southwest salad recipe. Delicious!

I make this salad nearly every time I make Mexican food. It’s a winner.

My preferences for Southwest Salad Ingredients:

  • Greens: I like to buy the clamshell of artisan greens at King Soopers. The package contains Sweet Gem, Tango and Oak lettuces. This brings purple leaf, lime green stalks and a variety of shapes. Makes for a very pretty combination to compliment the bright colored ingredients.
  • Jicama: This salad benefits from the cool crunch of Jicama. And what a great excuse to use this globe shaped root vegetable from Mexico.
  • Canned Black Beans: So easy, just drain and rinse.
  • Corn: Fresh or frozen. Either works beautifully in this salad.
  • Bell Pepper: Red, orange or yellow brings beautiful color and crunch.
  • Fresh Tomatoes: When it’s not tomato season, I buy those packages of cherry tomatoes that one can find year ’round. They’re easy to slice in half and then quarter for perfect little bite sized pieces.
  • Onion: I like to use sweet yellow onion for this salad. Of course you can use red onion, it’s just a little strong in flavor for me. But looks pretty.
  • Radishes: Sliced thin, they’re commonly used as a garnish for Mexican food, and, of course, they work beautifully in this Southwestern Salad.
  • Cilantro: We love it. Omit if you’re not a fan.
  • Avocado: Friends don’t let friends eat a Mexican salad without chopped avocado. 🙂
  • Jalapeno Peppers: So pretty, so festive. Just cut off the top, and using the handle of a spoon to scrape the veins and seeds from the pepper. This will reduce the heat factor. Just slice and sprinkle.
  • Tortilla Strips: Adding a handful of crispy tortilla strips gives this salad a wonderful crunch. You can purchase bags of pre-made tortilla strips at the grocery store. We happen to like the “Santa Fe” flavor. That little bit of heat makes them delicious.
  • Cheese: We prefer a Mexican Crumbling cheese. I love how it looks and it brings a salty topping to all of those beautiful vegetables. Look for Cotija or Queso Fresco.
How to remove kernels from fresh corn on the cob

On Using Fresh Corn for this Mexican Salad Recipe

In a perfect world, one would prepare this salad during the peak of sweet corn season. With sweet beautiful plump kernels of corn from quick blanched corn on the cob. A sharp knife makes removing the kernels and easy task. Or you may have a gadget that you like to use to remove them.

Just blanch the corn on the cob for two minutes in boiling water. Remove and when cool enough to handle, slice the kernels off the cob using a sharp knife or that gadget made for removing kernels.

You’ll want to serve this Southwest salad year ’round, so using frozen corn works perfectly fine for this salad. No need to cook it, just warm it in the microwave to thaw.

Southwestern salad served in a glass serving bowl with radishes, black beans, corn, jicama, jalapeno rings, cotija cheese.

Southwest Salad Recipe

I hope you give this spicy Southwest Salad 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 Mexican Salad Recipe, let me know, I’d love to give it a try.

And don’t miss my Salads category, lots of tasty recipes including the most popular in the category, Taco Salad Recipe With Catalina Dressing and Fritos.

Southwestern Salad Recipe with corn and black beans served in a glass serving bowl with a side of cumin lime honey vinaigrette and cotija cheese
Print Recipe
5 from 9 votes

Spicy Southwest Salad with Corn and Black Beans

Southwest Salad Recipe with black beans and corn … and so much more. A beautiful combination of greens and vegetables with a feisty honey lime vinaigrette.
Prep Time30 minutes
Cook Time0 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Southwestern Mexican
Servings: 8
Calories: 166kcal
Author: Lea Ann Brown

Ingredients

  • For The Southwest Dressing
  • ¼ cup fresh lime juice about 1 large lime
  • 2 tablespoons honey
  • ½ teaspoon cumin
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • 4 tablespoons olive oil
  • ¼ teaspoon New Mexico Chile Powder Or Cayenne. Add more if you want more heat.
  • freshly ground black pepper and salt to taste
  • For The Southwest Salad
  • 1 jalapeno pepper thin sliced (seeds and veins removed if you want less heat)
  • 1 large head romaine lettuce or artisan salad greens, chopped
  • 1 bell pepper orange or red, chopped
  • ½ medium sweet onion halved and then sliced in to half-rings
  • ½ small Jicama peeled and cut into match sticks
  • 1 small zucchini small chopped
  • 10 cherry tomatoes halved
  • 1 cup sweet corn thawed from frozen, or cut off the cob.
  • 1 cup canned black beans drained and rinsed
  • 4 whole radish thin sliced
  • 1 avocado chopped
  • ¼ cup cilantro chopped
  • Tortilla strips and Mexican crumbling cheese for garnish I purchase tortilla strips from the grocery store

Instructions

  • For the dressing, combine lime juice, honey, cumin garlic powder, salt and olive oil in a large mason jar. Shake vigorously to combine ingredients. Set aside.
  • For the salad, place corn, two ears at a time, in the microwave and cook for 3 ½ minutes.
  • Remove from microwave with a hot pad and allow to cool for 5 minutes.
  • After cooling, cut bottom end of corn off, about 1 ½ inches from end. Pull back husk and silks (almost all of the silk should easily pull away). Cut kernels from husks and set aside.
  • Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients. Garnish with cilantro leaves, if desired.
  • Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.

Notes

Add cooked shredded or cubed chicken, steak or shrimp to make this a main course Southwest Salad.
What is Mexican Crumbling Cheese? Cotija cheese, found in the Mexican produce section works perfectly here.

Nutrition

Calories: 166kcal | Carbohydrates: 17g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 155mg | Potassium: 356mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1025IU | Vitamin C: 38mg | Calcium: 15mg | Iron: 1mg

Spicy Southwest Salad … It’s Whats For A Mexican Side Dish

Mexican Baked Eggs In Poblano Tomato Sauce

By 4 Comments

Baked Eggs for Breakfast, brunch or dinner. Mexican Style. Eggs are tucked into a beautiful spicy tomato sauce for this cast iron skillet one pan treat. A Mexican breakfast recipe that’s healthy but feels like a rich treat. Mexican baked eggs is a recipe you’ll want to make over and over again.

And if you love a good hearty breakfast like we do, don’t mis my recipe for a traditional 2-egg Western Omelette. One of our favorites.

Baked Eggs for breakfast in a cast iron skillet with a spicy tomato sauce.

I’m one of those people who wake up hungry. What does that mean to you? I really need a breakfast recipe that comes together pretty quickly, like these Potato and Egg Tacos, or I’ll eat a half bag of potato chips while waiting. Oh yes, it’s true.

So if you’re not one to fuss for a couple hours over breakfast, even a weekend breakfast, this recipe is one you’ll want to take a look at.

A little prep the day before and it’s an easy breakfast. And you’ll want to make Mexican baked eggs for breakfast over and over.

How To Make Mexican Baked Eggs

  • This recipe calls for roasted poblano peppers. I urge you to prepare this step of the recipe the day before. It takes about ten minutes to char the poblanos stovetop. After charring, place the peppers in a plastic bag for 5-ish minutes, then with your hands, remove most of the charred skin. Please don’t rinse the peppers under water, you’re washing away flavor.
  • Remove the tops and seed pods, chop and store in the refrigerator until morning.
  • Add the chopped poblanos, halved cherry tomatoes and chopped garlic to a cast iron skillet. Once sauteed, add tomato sauce and oregano. Cook on low for about ten minutes. Swirl in some apple cider vinegar.
  • Crack the eggs and evenly distribute into the tomato sauce.
  • Top with Muenster and Queso cheese and bake ten minutes. I like to sprinkle the cheese around the eggs, so as not to cover and hide them.
  • Garnish with jalapeno rings and chopped cilantro and dig in. It’s earthy, delightful and absolutely delicious.
YouTube video
A lame little video taken one handed with my cell phone on roasting poblano peppers stove top 🙂

Skillet Baked Eggs

I have a lovely relationship with my cast iron skillet. It heats beautifully on the stove top and carries its expert cooking attributes to the oven.

If you have a cast iron skillet, please use it for this recipe. If you don’t, an oven proof skillet will work fine…one that you can use stove top and then in the oven.

How Do You Cut The Acidity or Bitterness of Tomato Sauce?

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.

If a tomato sauce seems a little too strong in flavor, a little bitter, or out of balance just add a splash of vinegar to bring all of the flavors into harmony. You don’t need to taste the vinegar, that’s why just a splash will do. The acid in tomatoes doesn’t become exaggerated by adding vinegar, the addition actually balances the flavors.

I keep cider, red wine and sherry vinegars close at hand. Try it sometime and let me know if you think it elevates flavors. Always add it at the end of the cooking process just as you would use salt and pepper to adjust flavors.

Recipe For Mexican Baked Eggs

Mexican baked eggs served with tortilla chips and jalapeno peppers

I hope you give this recipe for Mexican Baked Eggs 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 Oven Baked Eggs Recipe let me know, I’d love to give it a try.

More Mexican Breakfast Recipes

And one of our most favorite traditional Mexican Breakfast recipe for Huevos Divorciados.

And if you love making breakfast or making breakfast for dinner, you won’t want to miss my Breakfast Category. You’ll find lots of delicious eye opening recipes. The most popular being my recipe for smother Green Chile Breakfast Burrito.

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 eggs baked in a cast iron skillet
Print Recipe
5 from 2 votes

Mexican Baked Eggs in Tomato Sauce

40 minutes
Prep Time10 minutes
Cook Time40 minutes
Course: Breakfast Recipes
Cuisine: Mexican
Servings: 4
Calories: 333kcal
Author: Lea Ann Brown

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 poblano chiles seeded and sliced ½ inch thick
  • 3 garlic cloves chopped
  • 2 cups tomato sauce canned
  • 2 cups halved cherry tomatoes 12 ounces
  • 1 teaspoon dried oregano preferably Mexican Oregano
  • ¼ teaspoon New Mexico Chili Powder or ancho
  • ½ teaspoon cider vinegar
  • 4 large eggs
  • 1 cup crumbled queso fresco 5 ounces
  • ½ cup Muenster Cheese
  • Chopped cilantro and sliced jalapeños for garnish
  • Corn chips for serving

Instructions

  • Preheat the oven to 425°.
  • Roast the poblanos over your gas stovetop until charred. Place in a plastic bag and let steam 10 minutes. With your hands, remove most of the charred skin. Remove tops and seeds and chop the peppers. Do this step the day before to avoid extra time when making this dish. It takes about 10 minutes for the chiles to char.
  • In a large cast-iron skillet, heat the olive oil. Add the chopped roasted poblanos, tomato halves and cook over moderate heat 4 minutes. Stir in the garlic, cook 1 more minute. Add the tomato sauce, chili powder and oregano and cook over low heat until thickened, 10 minutes.
  • Taste the sauce and add a splash of vinegar.
  • Crack the eggs into the tomato sauce and top with the cheese. I like to sprinkle the cheese around the eggs, so I can see if they're over cooking. Bake until set, about 10 minutes. Watch the eggs closely to get them to your desired doneness. 10 minutes will more than likely cook them to the hard stage. Garnish with cilantro and jalapeños and serve with corn chips.
  • While the eggs are in the oven, chop the cilantro and slice the jalapenos. Serve immediately with garnishes.

Nutrition

Calories: 333kcal | Carbohydrates: 16g | Protein: 18g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 198mg | Sodium: 1034mg | Potassium: 852mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1851IU | Vitamin C: 98mg | Calcium: 344mg | Iron: 3mg

Mexican Baked Eggs … It’s What’s For Breakfast.

Sweet Corn Soup with Roasted Corn Guacamole

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Summer fresh Sweet Corn Soup with Roasted Corn Guacamole. Flavors reminiscent of corn chowder, but with a lighter texture. Bright and fresh, this soup really shines during fresh sweet corn season. But make this one year round using frozen corn. Don’t skip the topping of Roasted Corn Guacamole, it’s out of this world.

Sweet corn soup topped with caramelized corn salsa

I could eat fresh sweet corn for breakfast, lunch and dinner. And as a matter of fact it seems like I do once Colorado sweet corn arrives in our markets. So When I moved to the Denver area from Kansas, one of my first questions for the locals was “where do I get the freshest sweet corn?”

Lucky for me, someone steered me in the right direction. About 40 miles Northeast of Highlands Ranch, you’ll find the town of Brighton and surrounding Brighton you’ll find fields and fields of vegetable farms growing everything from okra to tomatoes to some of the best sweet corn I’ve ever tasted.

You’ll find farm stands like Palombo Farms selling that fresh fare. So totally worth that drive.

For my latest fresh sweet corn adventure I decided on a fresh sweet corn soup recipe.

And to elevate that this corn soup recipe to a higher level, it’s topped it with with Roasted Corn Guacamole.

As if fresh sweet corn isn’t the ultimate Summer treat on its own, this recipe takes those luscious kernels and roasts them in the oven to caramelize them into something I would call bliss. The first time I caramelized sweet corn was on the stove top. I fried it for this Grilled Flank Steak with Charred Sweet Corn.

Fried or oven roasted, caramelized sweet corn is something you definitely need in your life.

Roasting the corn kernels takes the already natural sugars into a caramelized state and intensifies its flavor.

Mix that roasted corn with traditional ingredients to make a unique corn guacamole and a topping for sweet corn soup that takes this recipe over the top.

Let’s take a look.

Colorado Sweet Corn: Colorado is well known for producing some of the best conventional and organic sweet corn in the United States. Colorado produces more than 133 million pounds of sweet corn annually. Unique growing climate and soils combined with innovative farming practices, including controlled irrigation, ensure consistent quality and superior flavor.

Ingredients You’ll Need For The Soup

Ingredients to make sweet corn soup.
  • Fresh Sweet Corn: Kernels removed from the cob.
  • Chicken Broth: Or use vegetable to broth to make this a vegetarian sweet corn soup
  • Cilantro
  • Onion: Use a sweet or yellow onion.
  • Olive Oil: You can also use vegetable or canola oil.
  • Chile Powder: A single blend chile powder, New Mexico preferred. Don’t use a chili (with an “i”) seasoning, as it’s a blend of seasonings used to season Chili Soups.
  • Jalapeno Pepper: For a milder seasoned soup, use a poblano pepper.
  • Garlic

Note: You can make this recipe with boxed chicken broth, canned green chiles and frozen corn and it will be fine. But there are a few extra steps you can take to make this soup more flavorful.

Ingredients For The Roasted Corn Guacamole

Ingredients to make roasted corn guacamole.
  • Sweet Corn Kernels, removed from the cob.
  • Onion: Use a sweet, yellow or red onion.
  • Olive oil
  • Lime: For the juice and zest.
  • Avocado
  • Cilantro
  • Jalapeno Pepper: For a less spicy guacamole, use a poblano pepper.
  • Cherry Tomatoes: Please excuse my mistake. I accidentally photographed the cherry tomatoes in the upper photo. Thsey should be used for this guacamole.

How To Make Sweet Corn Soup, Step by Step

Removing corn kernels from cob using a knife.
Corn kernels on a sheet pan.
  • Step 1: Using a sharp chef’s knife, stand the corn up and then use the knife to slice downwards to remove the kernels from the cob.
  • Step 2: Preheat oven to 425 degrees. Toss the corn with the oil and place them on a sheet pan. Roast the corn, until it’s just starting to golden, about 30 minutes, stirring every 10 minutes.

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

Cooking chopped onions and jalapeno peppers in a dutch oven.
Grinding corn in a food processor.
  • Step 3: Heat the oil in a Dutch oven and when hot, add the chopped onion and chopped jalapeno pepper. Cook until tender, about 5 minutes. Then add the garlic and stir until fragrant. This will take just a few seconds.
  • Step 4: Place 3 cups of the roasted corn kernels (saving the rest for the guacamole) into a food processor. Add the cooked onion and jalapeno. Puree until almost smooth. You want a few chunks of corn to show.
Cooking sweet corn soup in a Dutch oven.
How to make roasted corn guacamole.
  • Step 5: Pour the sweet corn puree into the soup pot and place over medium-low heat. Stir constantly for a two minutes. Slowly whisk in the chicken broth. Bring to a simmer and cook for about 15 minutes. 
  • Step 6: In the meantime make the roasted corn guacamole. Combine the remainder of the roasted corn (which should be about 1 ½ cups), chopped onion, cilantro, lime zest and juice, tomatoes and jalapeno. Gently stir in the avocado. Season with salt and freshly ground pepper.
Fresh sweet corn soup topped with roasted corn guacamole served in a white lattice bowl garnished with a sprig of cilantro
  • Step 7: Ladle the soup into bowls and place a generous amount of the guacamole in the center of each bowl. Garnish with a small sprig of cilantro and a dusting of New Mexico Chile Powder if you wish. 

Common Questions About Sweet Corn Soup

What’s The Easiest Way To Remove Kernels From Corn Cobs?

A good sharp chef knife is your best tool. Just stand the cob upright on a large cutting board and cut down the side of the cob, removing the first rows. Then quarter turn the cob and slice off the next row of kernels. Repeat. Voila. A naked-ish cob.

Is Sweet Corn Soup Healthy?

Sweet corn is considered to be a low fat food. The fat in sweet corn is a mix of saturated, monounsaturated and polyunsaturated fats. The polyunsaturated fat, has heart health benefits. There are only 5g of natural sugar in a medium ear of corn. An ear of sweet corn has a third of the sugar than a banana, and only about ⅕ of the sugar in an apple. Corn has several health benefits that may benefit eye and heart health. Source: Eating Well, a great article about Sweet Corn myths.

Is This Corn Soup Gluten Free?

Yes, all of the fresh ingredients are naturally gluten free.

Can I Use Canned Corn?

Yes, substitute equal amounts of canned corn, drained. You can also use canned cream corn, undrained. But please, save this recipe for fresh corn season.

Tips for Success

  • If you’re going to use frozen corn to make this recipe please choose a quality brand. Some of the less expensive brands can be tough in texture, which can make the soup chewy, and not as sweet. Always choose quality ingredients.

Fun Add Ons

  • If you’re looking for a creamy sweet corn soup. Swirl in a couple tablespoons of Mexican Crema once the soup is cooked. Mexican Crema is a thinner version of our American sour cream with a tangier flavor. Or you can drizzle in some heavy cream. Which ever you use, the starchy liquid will welcome and combine the cream.

Sweet Corn Soup with Roasted Corn Guacamole

If you’re looking for fresh sweet corn recipes, I hope you give this recipe a try. It’s a wonderful way to take advantage of fresh sweet corn season. And once the kernels are removed from the cob, an easy dinner recipe.

More Fresh Sweet Corn Recipes

I consider soup recipes to be my specialty, so if you’re looking for more, don’t miss my Soup Category. You’ll find lots of slurp worthy recipes, including the most popular on my site for Hatch Green Chili, Colorado Style.

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.

Sweet corn soup topped with caramelized corn salsa
Print Recipe
5 from 2 votes

Sweet Corn Soup with Roasted Corn Guacamole

Flavors reminiscent of corn chowder, but with a lighter texture. Bright and fresh, this soup really shines during fresh sweet corn season, but make this one year round using frozen corn if you’d like. Don’t skip the topping of caramelized roasted corn guacamole – it’s out of this world. 
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Soup, Stews and Chilis
Cuisine: American
Diet: Gluten Free
Servings: 4
Calories: 195kcal
Author: Lea Ann Brown

Ingredients

  • 8-10 ears fresh sweet corn kernels removed. About 4 ½ cups of kernels.
  • 2 Tablespoon olive oil
  • salt and fresh ground black pepper
  • For The Sweet Corn Soup
  • 3 cups roasted sweet corn
  • 1 clove garlic crushed
  • 1 cup onion sweet or Vidalia, chopped
  • 1 jalapeno stemmed, deveined, seeded and chopped
  • Salt and fresh ground pepper to taste
  • 2 cups Chicken broth
  • For The Roasted Corn Guacamole
  • 1 – 1 ½ cups roasted corn kernels
  • 5-6 cherry tomatoes chopped
  • 2 Tablespoons onion sweet or Vidalia, chopped
  • 2 Tablespoons cilantro fine chopped
  • 1 lime zest and juice
  • 1 jalapeno seeded, deveined and fine chopped
  • 1 avocado pitted and chopped
  • ½ teaspoon olive oil
  • Cilantro sprigs for garnish
  • ½ teaspoon New Mexico Red Chile Powder for garnish

Instructions

  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. 
  • Place all of the corn kernels on the baking sheet and toss with the olive oil and some salt and pepper. 
  • Spread the corn out evenly and roast for about 30 minutes or until the corn starts to turn a golden brown and caramelized and slightly crunchy. Stir the kernels every 10 minutes. Remove from oven and set aside.
  • For The Soup
  • Place 3 cups of roasted corn kernels in a food processor. 
  • Heat a Dutch oven over medium high heat and add the oil. Once the oil is hot, turn the heat to medium and add the onion and jalapeno. Saute until onions are translucent, about 5 minutes.
  • Salt and pepper and add the garlic. Cook until the garlic is fragrant, which will only take a few seconds.
  • Transfer this mixture to the food processor with the corn and puree until almost smooth. You want a few chunks of corn to show.
  • Pour the puree into the soup pot and place over medium heat. Str constantly for a few minutes. Slowly whisk in the chicken broth. Bring to a simmer and cook for about 15 minutes. 
  • For the Roasted Corn Guacamole
  • While the soup is cooking, make the roasted corn guacamole by combining the remainder of the roasted corn (which should be about 1 ½ cups), chopped onion, cilantro, lime zest and juice, tomatoes, a drizzle of olive oil and jalapeno. Gently stir in the avocado. Season with salt and pepper.
  • Ladle the soup into bowls and place a generous amount of the guacamole in the center of each bowl. Garnish with a small sprig of cilantro and a dusting of New Mexico Chile Powder if you wish. 

Notes

Tips For Success:
  • If you’re going to use frozen corn to make this recipe please choose a quality brand. Some of the less expensive brands can be tough in texture, which can make the soup chewy, and not as sweet. Always choose quality ingredients.

Nutrition

Calories: 195kcal | Carbohydrates: 9g | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Sodium: 331mg | Potassium: 351mg | Fiber: 4g | Sugar: 1g | Vitamin A: 235IU | Vitamin C: 26mg | Calcium: 20mg | Iron: 0.6mg

This recipe was first published May of 2019 and republished August 2023 with step by step instructions.

Sweet Corn Soup with Roasted Corn Guacamole … It’s What’s for Dinner