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Cheesy Potatoes With Corn Flakes Topping

By 15 Comments

This recipe for Cheesy Potatoes with Corn Flakes is an absolutely delicious potato casserole side dish that will feed a crowd. For breakfast or dinner, it’s a perfect side for bacon, sausage or even served alongside your favorite dinner entree.

Cornflake potato casserole in a white casserole dish.

What You Can Expect From This Recipe

Growing up in the middle of Kansas, in a community where Church Supper pot luck dinners became part of my DNA, I know my way around hot dish casserole recipes. And a potato. style casserole, like this one for Cheesy Potatoes with Corn Flakes is a universal favorite.

I mean really, how can anyone resist, hash brown potatoes, cheese sour cream, butter and a topping of crunchy sweet Corn Flakes? It touches all the bases of creamy, cheesy, crunchy and starchy.

This is an extremely easy recipe to make, using frozen hash brown potatoes. The cheesy comes in the form of Cheez Whiz. Say what you want about this product, but it’s the cheesy ingredient in the most popular recipe on my website for Broccoli Cheez Whiz Rice Casserole.

And you know you’re in for a treat because the aroma is intoxicating as it bakes. And the end result is a potato casserole that’s simply irresistible.

Once baked the texture becomes reminiscent of mashed potatoes. Perfect for brunch, or a pot luck, and especially nice for Easter. A great side dish for ham.

This recipe comes from an Amish Cookbook from the area where I grew up. The cookbook is filled with homestyle, country, Dutch Amish and Mennonite recipes. This recipe has been a family favorite for many years.

Let’s Take A Look:

Ingredients You’ll Need

Ingredients to make cheesy potatoes with Corn Flakes.
  • Hash Brown Potatoes: I like to make this potato casserole with frozen shredded hash brown potatoes. You most certainly could make this recipe using cubed or diced hash browns.
  • Dairy: Sour Cream (full fat please), butter and Cheez Whiz Cheese Dip.
  • Dried Onion Flakes: Makes this an even easier recipe. No chopping fresh onions.
  • Corn Flakes Cereal: Combined with melted butter, this makes a wonderful crunchy topping.
  • Cream of Chicken Soup: I’ve always used cream of chicken, but surely Cream of Mushroom soup would be a good substitute.
  • Cheez Whiz: Marketed as a cheese dip or cheese topping product, it happens to be very popular in casseroles such as this.

How to Make Corn Flake Potato Casserole

It’s ridiculously easy.

Step 1 to make cheesy potatoes with Corn Flakes.
  1. Step 1: In a bowl, add Cheez Whiz, dried onion flakes, sour cream, and cream of chicken soup.
Step 2 to make cheesy potatoes with Corn Flakes.
  1. Step 2: Use a whisk to combine well. If it seems hard to stir, microwave for 30 seconds.
Step 3 to make cheesy potatoes with Corn Flakes.
  1. Step 3: In a large bowl use a sturdy spoon to combine thawed frozen hash brown potatoes and the sour cream, Cheez Whiz mixture.
Step 4 to make cornflake topping for cheesy potato casserole.
  1. Step 4: Gently combine melted butter with corn flakes.
Step 5 to make cheesy potatoes with Corn Flakes.
  1. Step 5: Use a large spoon and add the hash brown potato mixture to a greased casserole dish.
Step 7 to make cheesy hash brown potatoes with corn flakes.
  1. Step 6: Use your hands to sprinkle the buttered Corn Flakes over the potatoes. Bake at 350 degrees for 40 minutes, or until the casserole is hot and steamy throughout.

Topping Alternatives

I personally prefer the traditional Corn Flakes Topping for this potato casserole, however, here are some more ideas:

  • Crushed Ritz Crackers. About 40 crackers pulsed in a food processor.
  • Two cups crushed potato chips. Use the thinner style of potato chips such as Lays Original. Use your hands to break them up over the casserole.
  • French Fried Onion Rings, about two cups. Again use your hands to break them up and sprinkle them over the casserole.

Tips for Success

  • Plan about 1 hour for the hash brown potatoes to thaw to room temperature. Or place the potatoes in a large bowl and let thaw in the refrigerator over night.

Questions You May Have

Can You Make Cheesy Potatoes Ahead Of Time?

You can start the process through Step 3, where the potato mixture is placed in the casserole dish. Cover with plastic wrap and place in the refrigerator up to 2 days in advance. Add the Corn Flake topping right before baking. This will keep that crispy topping nice and crunchy. You can also use these instructions to freeze ahead of time. Let the potatoes thaw in the refrigerator over night, add the Corn Flake Topping then bake.

Is This Recipe Called Funeral Potatoes?

I’ve seen so many recipe versions for Funeral Potatoes that my head spins. I simply call this Cheesy Potatoes with Corn Flakes.

Can I Substitute Grated Cheese For Cheez Whiz

Yes, use 2 cups of grated sharp cheddar cheese. Purchase a block and cheese and grate it yourself. These cheese potatoes will be creamier because the cheese will melt smoother.

Storage

Cover the casserole with plastic wrap and store in the refrigerator for up to 5 days. Leftovers will also freeze well.

Reheat individual servings in the microwave in 30 second increments. You can also let the casserole dish come to room temperature and reheat in a 250 degree oven, until warmed.

Please note that once the casserole is stored, the cornflake topping will lose a bit of it’s crunch. Not to worry, it’s still delicious.

What To Serve With Cheesy Potatoes

This recipe makes a large batch, so more than likely you’ll be using it to feed a crowd. Here are some main course ideas that for a group gathering.

Thinking about brunch? Try serving these cheese potatoes with this Sausage Breakfast Biscuit Bake.

Recipe for Cheesy Potatoes with Corn Flakes

Cheesy potatoes with Corn Flakes in a Fiesta Ware bowl.

And don’t miss my category for Potato Recipes. You’ll find more recipe ideas, along with the most popular on my site for Savory Cast Iron Skillet Potatoes.

Cheesy potatoes with Corn Flakes in a white casserole dish.
Print Recipe
5 from 6 votes

Easy Cheesy Potatoes with Cornfakes

An absolutely delicious potato casserole side dish to feed a crowd. For breakfast, dinner, pot luck or Easter. Cheesy Potatoes with Corn Flakes is an extremely popular crowd-pleaser.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Servings: 12
Calories: 240kcal
Author: Lea Ann Brown

Ingredients

  • 2 pounds Hash browns Frozen. Thawed
  • 15 ounces Cheez Whiz
  • 2 tablespoons Dried onion Flakes
  • 16 Ounces Sour cream
  • 10 ½ ounce Can Condensed Cream of Chicken Soup
  • Salt and pepper to taste
  • 2 Cups Corn Flakes
  • 4 Tablespoons butter melted

Instructions

  • Spray a casserole dish with non-stick spray and set aside. Preheat oven to 350 degrees.
  • Place frozen hash browns in a large bowl and thaw. This should take about an hour.
  • In a smaller bowl, mix Cheez Whiz, onions, sour cream, cream of chicken soup. A minute in the microwave will help make this easy to stir together.  
  • Pour this mixture over the potatoes and gently stir to combine. Add salt and pepper to taste, keeping in mind, the soup and cheese are salty, so be cautious with added salt. 
  • Pour the potatoes into an 9 x 13 inch casserole dish. 
  • In a large bowl, gently combine melted butter with corn flakes. Use your clean hands to sprinkle this mixture over the potatoes.
  • Bake 350 degrees for 40 – 45 minutes. Mixture needs to be nice and steamy and Corn Flakes are starting to brown. 

Notes

I made this recipe with shredded frozen hash browns. It would most certainly work with country style cubed hash brown potatoes.
Plan about 1 hour for the hash brown potatoes to thaw to room temperature. Or place the potatoes in a large bowl and let thaw in the refrigerator over night.

Nutrition

Calories: 240kcal | Carbohydrates: 20g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 423mg | Potassium: 335mg | Fiber: 1g | Sugar: 3g | Vitamin A: 560IU | Vitamin C: 8.3mg | Calcium: 120mg | Iron: 2.2mg

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.

Cheese Potatoes with Corn Flakes … It’s what’s for brunch,

Almond Chambord Raspberry Bars

By 10 Comments

This is a recipe for almond flavored Raspberry Bars. These raspberry dessert bars are made with raspberry jam, Chambord liqueur and are complimented by slivered almonds and a buttery almond flavored short-bread type crust. An easy recipe year round, but with the deep red color of the raspberry jam. especially nice for Christmas or Valentines Day. 

Raspberry Crumble Bars with Almonds.

Don’t you think holidays are always better with a special dessert treat? And how easy does it get to use raspberry jam to make these delicious and easy dessert bar. It’s a great dessert recipe to feed a crowd.

And did I mention that the crowd went wild? There’s something about the almond and raspberry combo that simply works. And with Chambord liqueur added to compliment the raspberry preserves, you’ve got an even more mouth watering combination.

With a shortbread crust as the base and slivered almonds on top, you most certainly could call these raspberry crumble bars. Raspberry crumble bars that melt in your mouth and have you reaching for another…and another.

Raspberry Bars on a tempo antique saucer

And what about that crowd? A couple of weeks ago, our son Sean invited us over to his studio for a Christmas ornament making party. He pre-molded and provided us the ceramic snow flake, and we spent the next couple of hours hand painting our own designs onto the snowflake. This is the second year he’s done this and it’s great fun.

Last year we painted Christmas stockings. Let’s just say I was less than pleased with my result, so hoping the snowflake turns out a bit more “professional.” A Christmas ornament I will be proud to hang on our tree.

And with any gathering that involves our family group, of course there’s food involved. At this pot luck affair I took my award winning chili, my friend Holly’s recipe for gluten free Hermit Bars and these raspberry bars.

Sean provided his New Mexico style turkey chili, made absolutely delicious using New Mexico chile powder. Cauleen brought two kinds of cornbread.  We enjoyed a delicious dinner before we went to work.

Almond Raspberry Bars made with raspberry jam on le creuset white platter

How to Make Raspberry Bars

  • These raspberry bars are very easy to make, just a few simple steps and they’re done.
  • Using a food processor, combine flour, powdered sugar and butter. Pat it into a casserole dish and bake.
  • The filling is even easier, just combine the Chambord and the Raspberry Preserves.
  • The topping is a mixture of flour, sugar, almond paste and butter, again mixed in the food processor. Sprinkle on those beautiful sliced almonds.
  • After another bake, a simple glaze of powdered sugar, milk and vanilla brings this all together as a delicious dessert treat.

Can you freeze raspberry bars?

Yes, just wrap them well in plastic wrap or place in an air tight container.

Recipe for Raspberry Dessert Bars with Almonds and Chambord Liqueur

Raspberry bars made with almonds and raspberry jelly on antique tempo dessert plate

I hope you give this Almond Raspberry Bars 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 raspberry bars recipe please let me know, I’d love to give it a try.

And if you’re a big fan of raspberry jam, don’t miss my appetizer recipe for Whipped Goat Cheese with Raspberry Chile Jam. It’s delightful … and so easy.

In the baking mood for the holidays? How about trying your hand at Homemade Fudge.

Print Recipe
5 from 4 votes

Almond Raspberry Bars

This is a recipe for almond flavored Raspberry Bars. These raspberry dessert bars are made with raspberry jam, Chambord Liqueur and complimented with slivered almonds and a buttery almond flavored short-bread type crust. An easy recipe year round, but with the deep red color of the raspberry jam. especially nice for Christmas or Valentines Day. 
Prep Time20 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 635kcal
Author: Lea Ann Brown

Ingredients

  • Crust:
  • 2 cups flour
  • ½ cup powdered sugar
  • 1 cup unsalted butter chilled
  • Filling:
  • 2 cups raspberry preserves
  • ¼ cup Chambord liqueur
  • Topping:
  • ½ cup flour
  • ¼ cup sugar
  • 7 ounces almond paste
  • 4 tablespoons unsalted butter
  • ⅔ cup sliced almonds
  • Icing:
  • 1 cup powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350 degrees. Combine all crust ingredients in a food processor and quickly pulse until crumbly. Pat crust into a greased 13 x 9 x 2 inch glass pan. Bake for 20 minutes or untill ight golden brown. Remove from oven.
  • For filling: Mix preserves and Chambord liqueur together and spread on top of crust.
  • To prepare topping: Combine flour, sugar, almond paste, and butter in a food processor and quickly pulse until crumbly. Sprinkle over filling and top with sliced almonds. Bake at 350 degrees for about 40 minutes or until golden brown. Filling will still be jiggly, but will set up as it cools. Cool in the pan on a wire rack.
  • Stir together all icing ingredients until smooth. Drizzle icing over the bars while still in the pan. Cool completely in refrigerator before cutting into bars. Use a very sharp knife. 

Notes

These bars can be hard to cut. I have found a very sharp serrated knife cuts through the almond topping without the almonds flying all over the counter.

Nutrition

Calories: 635kcal | Carbohydrates: 89g | Protein: 6g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 51mg | Sodium: 25mg | Potassium: 188mg | Fiber: 3g | Sugar: 54g | Vitamin A: 595IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 2.1mg

Easy Cheesy Vegetable Chicken Chowder

By 7 Comments

This hearty and easy vegetable chicken chowder lives up to its name. It’s easy and it’s cheesy. And your family will love this hearty vegetable and chicken-packed soup. Once you’ve completed the chopping and quick cook on the stovetop and it’s ready in around thirty minutes.

Chicken Vegetable Chowder in a white lattice bowl.

Don’t you love finding a soup recipe that will have your family asking for seconds? A good hearty entree -style soup that is satisfying, stick-to-your-ribs good?

This chicken chowder recipe is one that I could eat in the middle of a Summer heat wave, or on a cozy Winter evening.  It’s that good! With tender chunks of chicken breast, bite sized pieces of potatoes, fresh broccoli and “chowderized ” with sweet corn, its made creamy using cream of potato soup, milk and cheese.

It’s a combination of your favorite broccoli cheese soup and chowder soup recipes.

This Chicken Chowder is Just this Easy

Always gather your ingredients before cooking any recipe. Once you’ve chopped the veggies, grab your Dutch oven and go to work:

  • Melt Butter
  • Add Onions
  • Add chopped potatoes and water
  • Add broccoli florets and corn
  • Season with thyme
  • and finish it up by adding cooked chicken breast (rotisserie chicken works well here) , cream of potato soup and cheddar cheese. And speaking of rotisserie chicken, take a look at this article from Taste of Home, Who Has The Best Grocery Store Rotisserie Chicken.  I happen to agree with their #1 choice. How about you?

Grab those soup bows and dig in.

Cooked Chicken: When a recipe calls for cooked chicken, purchase a deli-roasted chicken. a roasted chicken will yield about 2 cups boneless chopped white meat, and 1 cup dark meat.

Another option is to poach chicken breasts. In a large skillet place 12 ounces boneless skinless chicken breast halves and 1 ½ cups water. Bring to boiling, reduce heat, and simmer covered for about 15 minutes. Or until chicken is no longer pink (165 degrees) Drain well, then cut up or shred the chicken per recipe instructions. This will also yeild about 2 cups cooked chicken.

Recipe for Cheesy Vegetable Chicken Chowder

Cheesy Chicken Chowder with broccoli, potatoes and corn

Who can resist a creamy soup of chicken, cheese and potatoes. Adding broccoli brings some color and corn brings that official chowder goodness.

I hope you give this chicken chowder 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 this recipe.

And if you have a favorite chicken chowder, or vegetable chowder recipe, let me know, I’d love to give it a try.

More Easy Chicken Soup Recipes

Chicken Vegetable Chowder in a white lattice bowl.
Print Recipe
5 from 4 votes

Easy Cheesy Vegetable Chicken Chowder

This hearty and easy vegetable chicken chowder lives up to its name. It’s easy and it’s cheesy. And your family will love this hearty vegetable and chicken-packed soup. Once you’ve completed the chopping and quick cook on the stovetop and it’s ready in around thirty minutes.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 4
Calories: 441kcal
Author: Lea Ann Brown

Ingredients

  • 1 tablespoon butter
  • ½ cup onion chopped
  • 1 large potato chopped ½ inch cubes
  • 1 cup water
  • 1 cup broccoli florets
  • 1 cup corn frozen
  • ½ teaspoon dried thyme
  • 2 cups milk
  • 2 chicken breast halves cubed
  • 10 ½ ounce can condensed cream of potato soup
  • 1 cup cheddar cheese shredded
  • ¼ teaspoon fresh ground black pepper
  • ½ cup cheddar cheese shredded, for topping/garnish

Instructions

  • Heat a large saucepan or Dutch Oven over medium high heat. When butter has melted, add onion. Cook until soft, about 3 minutes. 
  • Add chopped potato and water. Bring to a low boil and cook potatoes for 5 minutes. Add broccoli, corn, cubed chicken and thyme. (add raw chicken now if using cooked chicken, add in next step) Reduce heat and simmer covered, for 10 minutes, or until all vegetables are tender and chicken is cooked through. Do not drain.
  • If you’re using chicken from a rotisserie chicken, or pre-cooked chicken breast, add the chicken now. Stir in milk, potato soup, pepper and 1 cup of the cheddar cheese.
  • Cook and stir over medium heat until cheese is melted and soup is heated through. Serve in shallow soup bowls (for appearance, so vegetables and chicken won’t sink to the bottom) and sprinkle remaining cheese over each serving.

Notes

It’s important to chop the potatoes into roughly ½ inch cubes. This will help them cook quicker.

Nutrition

Calories: 441kcal | Carbohydrates: 29g | Protein: 30g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 100mg | Sodium: 427mg | Potassium: 977mg | Fiber: 4g | Sugar: 9g | Vitamin A: 970IU | Vitamin C: 35.1mg | Calcium: 489mg | Iron: 4mg

Creamy Chicken Vegetable Soup … It’s What’s For Dinner

Smoky Mexican Deviled Eggs with Chorizo

By 48 Comments

Deviled eggs are a beloved appetizer, and when infused with the rich, spicy flavors of Mexican chorizo, they transform into a dish that’s both familiar and exciting. This recipe for Mexican Deviled Eggs with Chorizo is definitely worth a look.

I always serve a platter of Deviled Eggs for most holidays or pot lucks. Try my other versions for Deviled Eggs with Bacon and Jalapeno and Spicy Deviled Eggs.

What You Can Expect From This Recipe

I feel like I probably love deviled eggs more than most people. After all, I called my Mom the deviled egg queen. She made them often, and she made them mouth watering delicious.

It seems she’s handed down the crown to me, because with her recipe, I find myself in the same situation. They’re requested whenever I ask what to bring for any pot luck situation. And you bet, they don’t last long.

I’m in no way a purist when it comes to making deviled eggs. I’ll gladly try a new flavor combination. And with our love of Mexican Food, this recipe for Mexican Deviled Eggs with Chorizo seemed to come naturally.

What Makes Mexican Deviled Eggs With Chorizo Special?

  • This recipe combines the creamy texture of traditional deviled eggs with the smoky depth of chorizo offers a delicious flavor combo and texture contrast.
  • Fusion: Fusion dishes are always a fun experiment. This recipe brings a classic American appetizer and adds some Mexican flair. A fun culinary blend.
  • Versatile: Mexican Deviled Eggs are ideal for brunches, potlucks, back yard BBQ’s, Cinco de Mayo celebrations and with it’s rustic feel a clever appetizer for football gatherings.
  • Flavor: This version is unique using Dijon mustard and sherry vinegar. Delicious!

Let’s take a look.

Ingredients You’ll Need

ingredients to make Mexican Deviled Eggs
  • Mayonnaise: It wouldn’t be deviled eggs without it.
  • Roasted Red Bell Peppers: No need to roast your own, A jar of roasted red peppers will work like a charm.
  • Sherry Vinegar: The flavor of Sherry Vinegar is a complex combination of sweet and sour. I have to admit, it’s my favorite vinegar to use in my kitchen.
  • Chorizo: Bulk Mexican Chorizo.
  • Seasoning: Cumin, Dijon Mustard and Cilantro.

Ingredient Swaps and Substitutions

  • Chorizo: Turn these Mexican deviled eggs into Spanish deviled eggs by substituting Spanish Chorizo for Mexican Chorizo.
  • Vinegar: If you don’t have Sherry Vinegar, use Red Wine Vinegar or even Apple Cider Vinegar.
  • Dijon: If you’re out of Dijon mustard, you can substitute plain yellow mustard. The flavor Just won’t be as sharp and complex as using Dijon.

Step By Step: How to Make Mexican Deviled Eggs

browning chorizo in a fry pan
  1. Step 1: Cook The Chorizo: Start by pan frying ¼ pound of Mexican Chorizo. And cooking the eggs to hard-boiled state.
separating cooked egg yolks from egg whites to make deviled eggs
  1. Step 2: Hard Boil The Eggs: Then separate the hard boiled yolks from the egg whites. Place the egg whites on your serving platter and the egg yolks in a large enough bowl to add and mix in seasonings.
Ingredients to make Mexican Deviled Eggs in a white bowl
  1. Step 3: Make The Filling: Add all of the ingredients to the hard boiled yolks.
mixing ingredients together to make Mexican Deviled Eggs
  1. Step 4: Using the back of a fork, smash yolks and mix the egg yolks with the seasonings and condiments until well blended.
Filling deviled eggs with a fork
  1. Step 5: Assemble The Deviled Eggs: Using a fork, fill the egg whites with the Mexican Deviled Egg Mixture. Pro Tip: I simply don’t like to use a piping bag to fill deviled eggs. It makes it look too “purchased” rather than coming out of your own kitchen. Deviled eggs are a rustic comfort food appetizer. Use a fork to pat the egg mixture into the egg white shell. Mound it nicely. You may not have enough filling for exactly 20 deviled egg white shells, which also give you a chance to pick out the best looking white shells for presentation. Use a spatula to get every last drop of filling out of the bowl. One little spatula full will fill an extra egg white shell.

Serving Suggestions:

I served these Mexican Deviled Eggs with Sopa Caldosa that is so easy and delicious you’ll have a fit and I mean an  f-i-t.  A cabbage and chorizo soup that you really should give a try. And if you’re serving this at a finger food event, Molcajete Guacamole is a good pairing choice.

  • Presentation: Arrange on a platter and sprinkle with chopped cilantro and Cotija cheese for a festive look.
  • Symmetry: When arranging the deviled eggs on a deviled egg plate or a platter, arrange all of them with the wider side of the egg white facing the same direction. This not only looks better, but makes them easier to pick up.

Variations

  • Add more heat: Sprinkle on some fine chopped jalapeno pepper or use your fingers to add a sprinkle of New Mexico Red Chile Powder, or Cayenne Pepper.
  • Add More Smoke: When making the filling for Mexican Deviled Eggs, add ½ teaspoon of adobo sauce from a can of Chipotle Chile in Adobo. It will add additional heat, additional smoke, and additional color.
  • Make It Vegetarian: Use a plant based chorizo sausage product.
  • Healthier: How Can I Make Mexican Deviled Eggs healthier? Consider using low-fat mayonnaise, and turkey or plant-based chorizo to reduce fat content.

Questions You May Have

Can I Make Mexican Deviled Eggs Ahead of Time?

Yes. You can make deviled eggs a couple of days in advance. Just store them on a plate covered with plastic wrap in the refrigerator.

What’s The Difference Between Mexican Chorizo and Spanish Chorizo?

Mexican chorizo is uncooked pork sausage heavily seasoned with Mexican or Southwestern spices. Spanish Chorizo is a dried and smoked pork sausage seasoned with garlic and pimenton. It is a fully cooked product.

How Long Do Deviled Eggs Last Out Of The Refrigerator?

Since there’s mayonnaise involved, foodsafety.gov recommends not to leave them at room temperature over 2 hours.

Why Are My Hard Boiled Eggs Hard To Peel?

It’s probably because they’re too fresh. I always purchase my eggs a few days in advance before boiling them. And if you own an electric pressure cooker like an Instant Pot, it’s worth it’s weight in gold for hard boiling eggs. They seem to peel like a charm every single time.

Mexican Deviled Eggs Tips For Success

  • Cook eggs until they’re hard boiled without any sign of uncooked yolk. If they’re not cooked all the way through, the eggs will be hard to blend to a smooth texture.
  • Don’t over-cook the eggs. The yolk will get an odd greenish tint around the rim.
  • Once cooked, place the eggs in an ice bath. This will stop the cooking process. Once in the ice bath, I like to pick each one of them up and drop it onto the other eggs. This will slightly crack them, cooling them even more and making them easier to peel.
  • Use a sharp knife to slice the eggs in half. And don’t use a serrated knife. Both of these tips will make a more attractive sliced egg.
  • Taste as you go. Take a little bite of the filling and adjust seasonings.
  • Garnish: If you don’t like cilantro, fine chop some avocado for the topping.

Storage

  • Mexican Deviled Eggs will keep in the refrigerator for up to three days. Just make sure they’re covered with plastic wrap to keep the texture fresh.

Recipe for Mexican Deviled Eggs with Chorizo

Chorizo Mexican Deviled Eggs topped with cilantro

If you’re a deviled egg fiend like us, take a look at my recipe for Spicy Deviled Eggs, with New Mexico Chile Powder. Yes please.

More Mexican Appetizer Recipe Ideas:

Looking for more appetizer recipes? Don’t miss my appetizer category, you’ll find a ton of fun ideas. One of the most popular being this recipe for Campechana, Mexican Shrimp Cocktail.

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 deviled eggs with chorizo served on a white platter.
Print Recipe
5 from 6 votes

Mexican Deviled Eggs with Chorizo

Chorizo and cilantro turns an ordinary deviled egg into an exciting appetizer option. Mexican Deviled Eggs with Chorizo are an exciting version of traditional deviled eggs.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Appetizer Recipes
Cuisine: American/Mexican
Diet: Gluten Free
Servings: 12
Calories: 104kcal
Author: Lea Ann Brown

Ingredients

  • 1 dozen eggs hard-boiled
  • 4 ounces Mexican Chorizo sausage
  • 1 Tablespoon Cilantro finely chopped and a sprig for garnish
  • 1 dash cumin ground
  • ¼ cup red bell pepper roasted and fine diced
  • 1 Tablespoon sherry vinegar
  • 3 Tablespoons Mayonnaise
  • 1 Tablespoon Dijon mustard
  • 2 Tablespoon cold water
  • Salt and pepper to taste

Instructions

  • Hard boil eggs. There are many theories about how to hard boil eggs. The most common way is to place the eggs in a sauce pan with cold water. Very slowly bring the eggs to a simmer over low heat. Once the water is at a simmer cook for about 15 minutes. I live at high altitude so they can take up to 18 minutes. Drain and place the eggs in an ice bath.
  • Once cooled enough to handle, slice eggs lengthwise, remove yolks and place yolks in a medium bowl. Arrange egg white halves in your favorite Deviled Egg serving bowl.
  • To prepare filling, cook chorizo in a skillet over medium heat, stirring occasionally until crisp.
  • Meanwhile add cilantro, red pepper, vinegar, mayo, mustard and water to yolks. Mash. Taste and adjust seasoning with salt and pepper.
  • Scoop filling into egg whites. A grapefruit spoon works great for this, or a small fork. Use a spatula to scape the sides of the bowl. You'd be surprised to find enough egg filling for one more deviled egg.
  • Sprinkle with warm chorizo and cilantro. Fine diced avocado also works well here.

Notes

Mexican Deviled Eggs: Tips for Success: 
  • Cook eggs until they’re hard boiled without any sign of uncooked yolk. If they’re not cooked all the way through, the eggs will be hard to blend to a smooth texture.
  • Don’t over-cook the eggs. The yolk will get an odd greenish tint around the rim.
  • Once cooked, place the eggs in an ice bath. This will stop the cooking process. Once in the ice bath, I like to pick each one of them up and drop it onto the other eggs. This will slightly crack them, cooling them even more and making them easier to peel.
  • Use a sharp knife to slice the eggs in half. And don’t use a serrated knife. Both of these tips will make a more attractive sliced egg.
  • Taste as you go. Take a little bite of the filling and adjust seasonings.
  • Garnish: If you don’t like cilantro, fine chop some avocado for the topping.
  • Roasted Red Bell Pepper: No need to roast a bell pepper, just grab a jar of roasted red bell peppers at the store. They’ll either be packed in oil or water. Just pat them dry before chopping.
  • To Pipe or Not To Pipe: I simply don’t like the idea of using a piping bag to fill the egg whites with the deviled egg mixture. Deviled eggs are rustic comfort food and should be served to look that way. The mixture for this recipe will be a little thick for a piping bag, and the end result won’t look like a commercially produced deviled egg. But rather a homemade, and homemade with love deviled egg.

Nutrition

Calories: 104kcal | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 171mg | Sodium: 238mg | Potassium: 67mg | Vitamin A: 380IU | Vitamin C: 5.7mg | Calcium: 27mg | Iron: 1mg

Mexican Deviled Eggs with Chorizo …It’s What’s For An Appetizer.

This is a updated version of a post from 2009. The recipe has not changed, but text and photos have been updated.

Mayocoba Bean Soup with Potatoes, Vegetables and Parsley Lemon Sauce

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Looking for Mayocoba beans recipes? Take a look at this Mayocoba bean soup with potatoes. A thick, hearty, delicious and healthy bowl of soup, and a recipe large enough to feed a hungry crowd. Perfect for a cozy Winter Sunday family dinner.

I’m proud to add this to my growing list of bean soups, like this favorite for Hearty Red wine Bean and Beef Soup.

Mayocoba bean soup with potatoes and vegetables.

What You Can Expect From This Recipe

This mayocoba bean soup recipe is a hearty, healthy soup, bright and complex with flavor.

It makes a large batch of soup that will feed a crowd or provide a lovely stash of leftovers. After all soup always tastes better the next day – right?

Once the vegetables are prepped, the soup comes together quite easily.

Most soup recipes start with a customary Mirepoix to create a base layer of flavor. And this recipe takes advantage of it’s flavor beginnings. For this recipe, we’re keeping the vegetables chunky for a true comfort food experience.

What is Mirepoix? (pronounced Meer-pwah) is a classic French aromatic flavor base, commonly used in soups and sauces. It’s made by lightly cooking a mixture of two parts chopped onion, one part chopped celery and one part chopped carrot. For instance, 2 cups onion, 1 cup celery and 1 cup carrot. The vegetables are cooked slowly in butter or oil to bring out thier flavors without browning or caramelizing.

Use your slow cooker to make easy work of cooking the Mayocoba beans. This is a method I’ve used for over 40 years for cooking any variety of dried beans.

Depending on which side of the “soaking beans” fence you’re on, you can either soak the beans overnight in water and then cook in chicken broth the next morning, or simply cover the beans in chicken broth and start them in the slow cooker early in the day. I’ve done both, don’t find much advantage to the over-night soak, so I subscribe to the no-soak method.

Once the Mayocoba beans are tender, you will finish the soup stove-top.

A quick puree of cooked onion, garlic and fresh parsley and lemon added at the end, gives this soup an extra special boost of flavor.

The result is a hearty “stick to your ribs” bean and potato soup. A no meat, gluten free and healthy dinner.

They’re a great bean to use as a substitute for Cannellini or great Northern beans. It’s a popular bean all over Mexico but especially in the state of Jalisco, where you often see them used to make super creamy refried beans. I’ve also used them in this Chorizo Albondigas Bean Soup.

What Are Mayocoba Beans?

Mayocoba beans in a colander.

Mayocoba beans, sometimes called the Canary Bean or Peruano Beans, have a thin skin, a buttery taste and a creamy texture that performs well on its own or as a component with other ingredients.

They’ll soak up any flavor that you throw at it and still hold their shape. Mayocoba beans are a wonderful addition to mixed vegetable and potato soup because they take well to a variety of seasonings…particularly herbal.

Mayocoba beans are originally from Peru, has now made its home growing in Eastern Colorado. Colorado is nationally a major producer of dry beans. A combination of altitude, bright sunshine, fertile soils and Rocky Mountain water provide the prime mixture of elements for dry beans to flourish in taste and color. (source Colorado Dry Beans).

Let’s get started:

Ingredients You’ll Need

Ingredients to make mayocoba beans in the slow cooker.
Ingredients to make Mayocoba bean soup.

Ingredients To Make Mayocoba Beans In The Slow Cooker

  • Two cups Mayocoba beans, rinsed and picked over.
  • Chicken Broth
  • Lard, Crisco or butter. Adding fat to the slow cooker will make any dried bean creamier.
  • Bay Leaf

Ingredients You’ll Need To Make The Soup

  • Potatoes: I like to use packaged petite Yukon Gold Tomatoes. The skins are thin, so no peeling required. Simply rinse and quarter. Any waxy potato will work, like red-skinned potatoes. Save those starchy russet potatoes for Baked Potatoes.
  • Carrots
  • Celery
  • Onions: Sweet or yellow onion.
  • Garlic
  • Canned Tomatoes: I like to use Petite Diced. Their small size are more pleasant in the soup and they break down easier.
  • Lemon: Lemon will add a delightfully bright flavor.
  • Parsley: Italian flat leaf.
  • Spices: Rosemary, Dill, Thyme, Basil, Oregano, Salt and Pepper.

Step by Step Instructions

Cooking mayocoba beans in the crock pot.
  1. Step 1: Cook the beans in the slow cooker. Add the Mayocoba beans, chicken broth, a scoop of fat and a bay leaf. Cook on low for about 5 hours or until beans are soft and cooked through. You can also cook them in a Dutch oven stove-top, partially covered.
Cooking vegetables in Dutch oven to make mayocoba bean soup.
Adding ingredients to Dutch oven to make mayocoba bean soup.
  1. Step 2: Heat oil over medium heat until hot. Add chopped onion, sliced carrots and celery. Cook for about 7 minutes or until fragrant and starting to become tender.
  2. Step 3: Add potatoes, cooked beans (bay leaf removed) and canned tomatoes, 2 cups of chicken broth and all spices and seasonings. Simmer uncovered until potatoes are tender. About 20-30 minutes.
Cooking onions and garlic to season mayocoba bean soup.
Using a small chopper machine to grind onions, garlic and parsley.
  1. Step 3: While the soup is cooking, in a small skillet, heat oil over medium heat. Add the remaining onion and saute until softened about 3 minutes, add the garlic and cook until fragrant.
  2. Step 4: Scrap the onion and garlic into a food chopper. Add the parsley and lemon juice. Puree until smooth. Stir the puree into the soup and simmer for about 5 minutes longer. Taste and adjust seasonings for salt, or perhaps more lemon juice.

Questions You Might Have

Where Can You Purchase Mayocoba Beans?

Rancho Gordo is a company that is the expert on all things beans. You can order them directly from their online store to be shipped to your home. Also check your local specialty or Farmer’s markets. I’ve never found them for sale in major grocery store chains.

What Are Good Substitutes For Dried Mayocoba Beans?

Dried Cannellini or Great Northern Beans.

Can You Use Canned Beans?

Purchase 3-14.5 ounce cans of Cannellini or Great Northern Beans. Drain and rinse before adding them to the recipe.

What Do Mayocoba Beans Taste Like?

When cooked properly Mayocoba beans are mild with flavor, creamy and delightfully buttery. You’ll also find a very mild sweetness to their flavor.

Tips For Success

  • If you’d like to make this soup creamier, mash some of the beans with a potato masher or fork. If using a fork, press them against the side of the slow cooker before adding them to the soup.
  • Use Petite Gold potatoes. The skins are tender and the potatoes don’t need peeled. Just rinse and quarter the potatoes.
  • Use vegetable broth to make this soup vegetarian.
Vegetable and potato soup with mayocoba beans

More Bean Soup Recipes

And if you’re a soup lover like us, you won’t want to miss my Soup Category. You’ll find lots of delish ideas. Including one of the most popular on my site for Butternut Squash Chicken Soup. And a personal favorite for this 15 Bean Soup Crockpot Recipe.

What People Are Saying:

Ms. Lee Ann: “I want to thank you for you Lemony Potato Soup  with Mayocoba Beans! It was my first time using this particular bean and they are an absolute delight. 

Additionally, I typically use the recipes of others only as inspiration but for whatever reason I felt compelled to follow this one to a T (except I used red potatoes because it's what I had on hand). I'm so glad I followed my instinct! Wow! This is definitely going into regular rotation at my home. Plus, it's nutritious and economical to boot. I served with homemade cornbread and the meal was a hit!

Many thanks for sharing this delicious recipe!” Regards, Leeann

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.

Mayocoba bean soup with potatoes and vegetables.
Print Recipe
4.56 from 9 votes

Lemony Potato Soup with Mayocoba Beans

This is a Mayocoba beans recipe with potatoes and vegetables. A thick, hearty, delicious and healthy bowl of soup recipe large enough to feed a hungry crowd. Perfect for a cozy Winter Sunday dinner.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time3 hours 30 minutes
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 10
Calories: 322kcal
Author: Lea Ann Brown

Ingredients

  • To Cook The Beans
  • 2 cups Dried Mayocoba beans 1 pound, Washed and picked over
  • 6 cups Chicken broth divided
  • 2 Tablespoons Lard or Crisco
  • 1 bay leaf
  • To Make The Soup
  • 2 Tablespoons Neutral oil canola or vegetable oil works well here
  • 2 large sweet onions or yellow onions, chopped – divided
  • 2 medium carrots peeled and sliced
  • 2 ribs celery, with leaves diced
  • 1 pound potatoes Petite Gold, rinsed and quartered
  • 2 15-ounce cans chopped tomatoes undrained
  • 1 tablespoon oregano dried, preferably Mexican
  • 1 tablespoon basil dried
  • 1 teaspoon thyme dried
  • 1 teaspoon dill dried
  • 1 teaspoon rosemary dried
  • 1 Tablespoon Kosher salt
  • ½ teaspoon Freshly ground black pepper
  • To Finish The Soup
  • 1 tablespoon Neutral Oil
  • 2 cloves garlic peeled
  • ½ cup flat-leaf parsley fresh, rough chopped
  • ½ lemon juiced

Instructions

  • To Cook The Beans
  • Rinse the mayocoba beans in a colander. Pick through them to remove any bad beans. Place the beans, 4 cups of chicken broth, lard and bay leaf in a slow cooker. Cook on low until beans are tender. Cooking time will depend on the freshness of the beans. Plan on about 5 hours.
  • To Cook The Soup
  • Once beans are tender, heat oil in a 6 quart Dutch Oven.
  • Add one chopped onion, carrots and celery. Cook for about 7 minutes or until fragrant and starting to become tender. Add potatoes, Mayocoba beans (bay leaf removed) and tomatoes. Pour in the 2 remaining cups of chicken broth and all spices and seasonings. Simmer uncovered until potatoes are tender. About 20-30 minutes.
  • To Finish The Soup: While the soup is cooking, in a small skillet, heat the oil over medium heat. Add the remaining onion and saute until softened about 3 minutes, add the garlic and cook until fragrant. Scrap the onion and garlic into a food chopper. Add the parsley and lemon juice. Puree until smooth.
  • Stir the puree into the soup and simmer for about 5 minutes longer. Taste and adjust seasonings for salt, or perhaps more lemon juice.
  • Serve and garnish each bowl with parsley and paprika – all optional.

Notes

Tips For Success: 
    • If you’d like to make this soup creamier, mash some of the beans with a potato masher or fork. If using a fork, press them against the side of the slow cooker before adding them to the soup.
    • Use Petite Gold potatoes. The skins are tender and the potatoes don’t need peeled. Just rinse and quarter the potatoes.
    • Use vegetable broth to make this soup vegetarian.
    • Substitute 3- 14.5 ounce canned beans for dried beans. Rinsed and drained.
    • Adding Crisco, lard or butter to the crockpot while cooking the Mayocoba beans will make them delightfully creamy

Nutrition

Calories: 322kcal | Carbohydrates: 48g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Sodium: 72mg | Potassium: 1262mg | Fiber: 11g | Sugar: 4g | Vitamin A: 2944IU | Vitamin C: 22mg | Calcium: 117mg | Iron: 6mg