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Hummus with Roasted Brussels Sprouts Recipe

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This is a homemade hummus with roasted brussels sprouts recipe. It’s a unique twist on one of our favorite appetizer dips. Add some chile oil and grab a wedge of naan to experience an adventurous version of hummus.

Hummus with roasted brussels sprouts recipe served in a Hilbom bowl

Hummus…to be quite frank, it seems I’ve been grabbing for those tubs in the fridge section at the grocery store more often than making it at home. Probably a little lazy and probably because I’ve not been 100% satisfied with my original recipe. And to be even more frank, at times it has distracted me from grabbing a tub of Heluva Good French Onion Dip.

Hummus with roasted brussels sprouts recipe.

I’ve spent the last couple of weeks tinkering with my homemade hummus recipe. This is the recipe that appeared when I recreated an appetizer I loved at a local restaurant, Ya Ya’s Grilled Pita with Hummus.  That hummus recipe with olives and feta is my “go-to”, but I was never perfectly pleased with the flavor. Always seemed a tad harsh. I’ve made a couple of changes. A little less of this and a little more of that, and now I’m a happy hummus maker. And it’s so easy to make at home. The hardest part is dragging out the food processor.

With that said, a couple of weeks ago, my friend Cauleen was raving about a hummus appetizer she ordered at a local restaurant (sorry, can’t remember the  restaurant name), but when she described it as simple with quartered and roasted brussels sprouts and drizzled with chile oil I knew I had to make this one at home!

Roasted brussels sprouts recipe for hummus with chile oil.

I took it to neighborhood gathering last night and it was a hit. Served with naan wedges and fresh vegetables, this was a crowd pleaser.

Homemade Hummus with Roasted Brussels Sprouts Recipe:

I hope you give this Hummus with Roasted Brussels Sprouts a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

Your feedback is valuable to me for developing future recipes. And if you have a unique roasted Brussels sprouts recipe or an interesting hummus topping idea, let me know, I'd love to give it a try.

If you’re interested in unique toppings for hummus, you won’t want to miss:

Hummus with roasted brussels sprouts recipe.
Print Recipe
5 from 3 votes

Hummus with Roasted Brussels Sprouts

This is a homemade hummus with roasted brussels sprouts recipe. It’s a unique twist on one of our favorite appetizer dips. Add some chile oil and grab a wedge of naan to experience an adventurous version of hummus.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer Recipes
Cuisine: Mediterranean
Servings: 10
Calories: 230kcal
Author: Lea Ann Brown

Ingredients

  • For the hummus:
  • 1 large clove garlic
  • 30 ounce cans chickpeas drained, but iquid reserved
  • 1 ½ teaspoons kosher salt
  • ⅓ cup tahini sesame paste
  • 1 tablespoon lemon juice fresh squeezed
  • 6 tablespoons water or liquid from the chickpeas
  • 1 Tablespoon Olive oil
  • For the brussels sprouts
  • ¼ pound brussels sprouts quartered
  • 1 Tablespoon olive oil
  • For garnish
  • 1 tablespoon Chile oil

Instructions

  • Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it’s minced. Add the rest of the ingredients (through olive oil) to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning.
  • Adjust seasonings and add more reserved chickpea liquid if you want a smoother texture.
  • Pour mixture into a bowl.
  • Preheat oven to 350 degrees. Quarter the brussels sprouts and toss with 1 tablespoon of olive oil. Place brussels sprouts on a sheet pan and roast for 15 or 20 minutes. Or until they’re starting to turn brown in places. Tossing once for even cooking. 
  • To serve make a pattern with the handle of a spoon in the hummus. Drizzle the chile oil in the indentation. Top with the roasted brussels sprouts.
  • Serve with Naan or pita wedges, fresh veggies like sliced cucumbers, carrots and celery.

Notes

If you’d like to make this hummus with dried chickpeas, use 1 cup dried chickpeas – cooked.

Nutrition

Calories: 230kcal | Carbohydrates: 26g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Sodium: 361mg | Potassium: 328mg | Fiber: 7g | Sugar: 4g | Vitamin A: 114IU | Vitamin C: 12mg | Calcium: 58mg | Iron: 3mg

Black Bean And Corn Salsa

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This Black Bean and Corn Salsa is a smoky, Southwestern version on the classic fresh salsa, with black beans and sweet corn. What sends this one over the top is the addition of canned chipotle peppers, New Mexico chile powder and red wine vinegar. It takes about 20 minutes to make, and I've found it tastes even better after resting for 30 minutes, an hour, or overnight as the flavors meld.

Black bean corn salsa with white corn tortilla chips.

Quick Look: Black Bean and Corn Salsa

  • 🧁 Yield: 6 cups
  • ⭐ Features: Fresh ✓ Chunky & Hearty ✓Medium-hot “heat” ✓
  • ⌛️ Prep Time: 20 minutes
  • 🍪 Cook Time: No cook salsa
  • 🕑 Total Time: 20 minutes
  • 👩‍🍳 Skill Level: Beginner
  • 🏆 Why make THIS version? Smoky, tangy, fresh & savory, this salsa is a reliable party, game day favorite. Easy to make – one bowl.

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Why Is My Salsa Recipe Different

Years ago, I was served a black bean corn salsa at a game-day party. I loved the concept, but the flavor was bland. The beans and vegetables combo was good, but the salsa seemed to be missing the seasoning and depth that would bring everything together. So I put my Southwestern expertise to work testing different ingredients until I developed a version with the smoky Southwestern character I was looking for.

  • Chipotle peppers in adobo bring a warm smoky heat, while Chimayo chile powder gives the salsa its distinctive Southwestern character.
  • I also use red wine vinegar because its slightly sweet acidity brightens the beans, corn and vegetables without overpowering them.

I’ve made this corn and black bean salsa for years and those three ingredients are what make this salsa a Southwest version. Along with a texture of creamy black beans, crisp vegetables and sweet corn, it’s popular and makes regular appearances as my go-to party appetizer.

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Key Ingredients

Ingredients to make Black Bean Corn Salsa Dip.
  • Fresh Tomatoes: If fresh Summer tomatoes aren’t available, use a variety of small grape tomatoes. They available year round, they’re firm enough to chop, and they deliver good flavor.
  • Onion: I prefer red onion for this recipe. It’s sharp, crisp and peppery flavor doesn’t get lost in the strong flavor of the other ingredients.
  • Chipotle Peppers and Adobo Sauce: These canned, smoked and sauced dried jalapeno peppers bring the smoky flavor of this salsa to the forefront. Deeply smoky, spicy heat, tangy, and slightly sweet.
  • Red Wine Vinegar: I’m especially fond of using red wine vinegar. A vinegar made from fermented wine, it brings a robust, slightly fruity flavor profile to this salsa. Vinegar is commonly used in many recipes to brighten flavors.
  • Mexican Oregano: Carries a completely different flavor profile from Mediterranean style oregano. With bold citrus and licorice notes, it’s simply better suited to compliment Southwestern dishes and adds an herbal depth.
  • Chimayo Chile Powder : I use Chimayo chile powder because I love its earthy, distinctive chile flavor, and in my opinion it’s one of the best chile powders you can buy. It’s one of the ingredients that gives this salsa its Southwestern character.

Variations

This recipe is intended for your kitchen and your palate. Here are some suggestions to adjust seasonings once it’s mixed together.

  • Make It Spicier: Grab a bottle of your favorite hot sauce. A few shakes will warm things up. Or add some more of the adobo sauce from the canned chipotle peppers and additional chile powder. Fine chopped Jalapeno pepper will kick up the heat.
  • Make It Less Spicy: The main heat factor comes from the Chipotle Peppers in Adobo. Simply divide those measurements in half.
  • Creamy: Just before serving, try adding diced Avocado.
  • Too tart? Add a healthy teaspoon of sugar, diced mango or pineapple to add a sweet note.
  • Make It Meaty: I like the idea of adding chopped grilled shrimp , and I’ve actually done so. About a quarter of a pound works well here.

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

How to Make Black Bean and Corn Salsa

Making black bean corn salsa dip in a large bowl.
Black bean corn salsa dip in a large bowl ready to serve.
  1. Step 1: Thaw the corn and drain and rinse the beans. Grab a large bowl and add all of the chopped vegetables, canned beans, frozen corn, oil, spices and the rest of the ingredients.
  1. Step 2: Use a large spoon to stir, mix and combine thoroughly. You can most certainly serve it immediately, but let it rest for about 30 minutes for best flavor.

Chef Lea Ann’s Tips For Success

  • For best flavor, let the salsa rest for 30 minutes before serving.
  • Practice those knife skills. Evenly cut vegetables will enhance the appearance of this salsa, you’ll have pride in skill set, and will make the salsa easier to scoop onto that chip.
  • Black Beans: Use a brand of black beans that are very black in color. Goya is a good example. Some canned black beans can have a browner appearance.
  • Completely Thaw The Corn: Allow about an hour for the frozen corn to thaw. Once thawed, you don’t need to cook it.
  • Sturdy Chip: This is a heavy hearty salsa, make sure and purchase sturdy tortilla chips that won’t break.

How To Serve It

  • The traditional way to serve any salsa is with corn chips. White, yellow, scoop chips or even blue chips work well here.
  • Think outside the chip bag. This salsa can be used as a topping,spooned over Mexican grilled chicken or grilled flank steak. Even my recipe for Shrimp Quesadillas.
  • It’s a flavorful taco topping. Spoon this over taco meat seasoned with my Homemade Taco Seasoning.
  • Mix a little Black Bean Salsa into your next tossed salad, to add a bit of fiesta.
  • Breakfast: Stir some into scrambled eggs, or even use it to make your next omelette.

Pro Tip: Make a double batch and use it throughout the week for quick meal suggestions I’ve mentioned above.

Black Bean and Corn Salsa FAQ’s

Can I Make Black Bean and Corn Salsa Ahead Of Time?

I personally find that the flavor improves by sitting for awhile. 15 minutes, 30 minutes, a couple of hours or even made the day before. If making the day before, store in an air-tight container in the refrigerator. The vegetables will stay crisp and fresh.

How Long Does Black Bean Corn Salsa Last?

If you have any leftovers, store in an air-tight container for up for 5 days. Tip: If you’ve added avocado, pick the pieces out. Avocado will turn an undesirable color.

Is Black Bean and Corn Salsa The Same as Texas Caviar?

It’s somewhat similar, But Texas Caviar routinely contains Black Eyed Peas. This recipe does not. And this recipe is a Southwestern salsa, rather than a Tex-Mex creation.

Black bean corn salsa with tomatoes and chipotle.

This salsa is fresh, uniquely Southwestern in nature, it’s delicious and absolutely perfect party food.

Explore More Southwestern Salsa Recipes

And don’t miss my category for Appetizer Recipes, you’ll find the most popular on my site for Hatch Chile Dip.

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.

Black bean corn salsa dip in a yellow bowl.
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5 from 2 votes

Black Bean And Corn Salsa

A Southwestern Black Bean Corn Salsa, with smoky chipotle, New Mexico Chile Powder and red wine vinegar to brighten all of the flavors.
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Appetizer Recipes
Cuisine: Southwestern Mexican
Servings: 6 cups
Calories: 303kcal
Author: Lea Ann Brown

Ingredients

  • 1 Lime juiced
  • ¼ Cup Cilantro Chopped
  • 2 Tablespoons Olive oil
  • 4 teaspoons Chipotle chile peppers in adobo canned, minced
  • 1 teaspoon Adobo sauce from canned chipotles in adobo
  • 3 Tablespoon Red wine vinegar
  • 1 teaspoon Ground cumin
  • 1 teaspoons Mexican oregano Dried
  • ½ teaspoon New Mexico Chimayo Chile Powder or ancho
  • 30 ounces Black beans canned, rinsed & drained
  • 1 ½ Cup Frozen Corn thawed, or fresh corn that’s been blanched
  • 1 Cup Red onion chopped. Or sweet yellow onion
  • 1 ½ Cups Cherry tomatoes Chopped
  • 1 Cup Chopped green pepper
  • ½ teaspoon Kosher salt
  • ¼ teaspoon Freshly ground black pepper

Instructions

  • Mix all ingredients together in a large bowl. Taste, adjust flavors and serve with chips. Or as a topping for grilled chicken or steak.

Notes

Tips for Success:
    • For best flavor, let the salsa rest for 30 minutes before serving.
    • Practice those knife skills. Evenly cut vegetables will enhance the appearance of this salsa, you’ll have pride in skill set, and will make the salsa easier to scoop onto that chip.
    • Black Beans: Use a brand of black beans that are very black in color. Goya is a good example. Some canned black beans can have a browner appearance.
    • Completely Thaw The Corn: Allow about an hour for the frozen corn to thaw. Once thawed, you don’t need to cook it.
    • Sturdy Chip: This is a heavy hearty salsa, make sure and purchase sturdy tortilla chips that won’t break.

Nutrition

Serving: 1Cup | Calories: 303kcal | Carbohydrates: 51g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 351mg | Potassium: 822mg | Fiber: 16g | Sugar: 3g | Vitamin A: 397IU | Vitamin C: 37mg | Calcium: 68mg | Iron: 4mg

Grilled Country Style Pork Ribs

By 24 Comments

Simmered stove-top to jump start the cooking process, this recipe for Grilled Country Style Pork Ribs then gets an overnight marinade in a sweet and tangy whiskey based sauce, making them a breeze to finish on the grill.

Grilled Country Style Pork Ribs slathered in bbq sauce.
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Quick Look: Grilled Country Style Pork Ribs

  • 🧁 Yield: 10 ribs
  • ⭐ Features: Make Ahead ✓ Juicy Tender✓Make Ahead ✓
  • ⌛️ Prep Time: 10 minutes
  • 🍪 Cook Time: 35 minutes
  • 🕑 Total Time: 45 minutes (plus overnight marinade)
  • 👩‍🍳 Skill Level: Beginner
  • 🏆 Why make THIS version? Sweet and tangy whiskey based sauce, simmered stove-top, making them a breeze to finish on the grill.

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What Are Country Style Pork Ribs?

Despite their name, Country Style Pork Ribs aren’t ribs at all. They are thick meaty strips of pork cut from the blade end of the loin near the shoulder. You can purchase them bone in or boneless, boneless being the more common. I’ve cooked them both boneless and bone-in with good results using this recipe. They contain a combination of fat and lean meat, which means they’ll benefit from a long cook, in this case simmered stove top, to render the fat. With their meaty nature, they’re less likely to dry out during the grilling process, and result in a very flavorful pork dinner.

How Do You Grill Country Style Ribs?

You don't need to be a pit master or expert smoker to make this recipe. Let’s take a look:

  • Like any rib recipe, you’ll need to pre-cook the ribs before sending them to the fire. You can either place them in a foil-lined roaster and bake them at 250 degrees for about an hour and a half, or simmer them stove top for 20 minutes. I find the stove-top method to be easier and less hassle.
  • Simmering them in water will render some of the fat and they’re ready for an overnight marinade.
  • When you’re ready to grill, the heat from the flames will brown them for a quick finish, and basting them with BBQ Sauce will caramelize them for a true bbq treat.
  • During our camping years, and planning ahead, they travel well and a breeze to cook at your campsite. I named them Campfire Ribs as this was my go-to ribs recipe for camping.

So instead of thinking about hot dogs and burgers for your next cook-out declare independence from mustard and catsup and grab a package of country style ribs and a bottle of BBQ Sauce.

Marinade For Pork Country Style Ribs

I love this marinade because it’s a unique and well balanced blend of savory and sweet ingredients, with a touch of acid (orange juice) to brighten the flavors, and with rustic vibe adding whiskey.

Ingredients for marinade for country style ribs.
  • Orange Juice: Brings a sweet acid to brighten the flavor.
  • Whiskey: Adds a smoky, savory note while rounding out the sweet and acidic elements. It also tenderizes the meat by helping to break down the muscle fibers.
  • Soy Sauce and Hoisin: Soy sauce brings heavy savory and umami flavor, and salt to help tenderize the meat. Hoisin a rich base of sweetness and garlic. Together, they create a sweet and salty Asian BBQ profile which will help caramelize the meat on the grill.
  • Brown Sugar: Brings everything together with sweetness.

Ingredient Substitutions

  • Pineapple Juice works well as a substitute for orange juice.
  • Bourbon can be substituted for Whiskey
  • Tamari substituted for soy sauce will make this gluten free.
  • Unfortunately there’s not a great substitute for Hoison sauce. It’s hard to replicate it’s sweet, sticky, umami qualities.

Optional Finishing Sauces

A traditional bbq sauce works very well here, however, if you’re looking to change up the flavor profile, here are some options.

Any of these will go well with the flavor of the marinade.

How To Cook Country Style Pork Ribs

Marinade for Country Style Pork Ribs.
Step 2: Boiling country style ribs before grilling.
  1. Step 1: Make the marinade: Combine all of marinade ingredients in a bowl and whisk until well blended. Set aside.
  2. Step 2: Simmer the ribs: Place the ribs in a 6 – 7 quart Dutch oven and add just enough water to cover. Bring to a simmer and cook for 20 minutes.
Step 3: country style ribs in a disposable pan.
Step 4: Pouring marinade over country style pork ribs.
  1. Step 3: Marinade Time: Drain the ribs in a colander in the sink and then place them in a roasting pan or a disposable foil pan.
  2. Step 4: Pour marinade over boiled ribs.
Marinade for country style pork ribs in an easy to use disposable container
  1. Step 5: Marinate The Ribs: Use tongs to turn the ribs to coat them well in the marinade. Cover with foil and refrigerate the ribs for 24 hours, or even better, two days. Using tongs, turn a few times during this marinade time to coat with flavor.
Grilled Country Style Pork Ribs with BBQ sauce
  1. Step 6: Grill The Ribs: The ribs are then easily finished on the grill and then slathered with your favorite bbq sauce for a beautiful glaze.

Tips For Success

  • Testing Notes: I’ve seen several recipes where instructions indicate to boil ribs 50 minutes stove-top. I’ve done this to test the recipe and found the meat to be less desirable in texture. Hard to describe, but mushy comes to mind.
  • Let ribs come sit at room temperature for about 20 – 30 minutes before grilling. When meat goes straight from the fridge to a hot grill, the difference is extreme. A warmer piece of meat will cook the edge and the center more even.
  • Fire: Any BBQ sauce, bottled or homemade, will more than likely contain a good amount of sugar. This means flare-ups during the grilling process. Don’t add the sauce too soon and monitor the ribs closely for flare-ups.
  • You’ll notice the ribs can vary in size, moving them around will also insure even cooking.

What To Serve Them With – Classic BBQ Sides

A classic bbq entree, like grilled country style ribs deserves som traditional bbq style sides:

Storage and Reheating

  • Refrigerator: Store cooked ribs in the refrigerator, well sealed, for up to 4 days.
  • Reheating: Place ribs, covered in foil, in a 250 degree low-heat oven. Cook until just warm enough to eat, about 15 – 20 minutes. You don’t want to re-cook them, as it will compromise the tender texture. Do not re-heat ribs in the microwave. You’ll end up with rubbery meat.
  • Freezer: Store ribs in the freezer for up to 3 months. I like to use freezer zip-lock style bags. You can lay them flat to optimize store space. Be sure to label and date them using a sharpie pen.

Country Style Pork Ribs, FAQ’s

Are Country Style Pork Ribs Tough?

They most certainly can be if not cooked properly. You simply can’t take country style ribs out of the package and throw them on the grill. You must complete the pre-cooking stage, either stove-to or oven to start the process of breaking down the connective tissue.

Is It Ok To Boil Country Stye Ribs Before Grilling?

Some think that boiling removes flavor. I haven’t found that to be the case. I’ve provided you with a marinade that is full of flavor that will penetrate the ribs with excellent flavor. If you’re worried about boiling, slow roast these in a 250 degree oven for 1.5 hours.

Are Country Style Ribs Beef or Pork?

You can purchase either beef or pork country style ribs. I have never used this recipe on beef, so don’t know if it will work with the same results. Please stick to pork for this country ribs style recipe.

Explore More Of Our Colorado Grilled Favorites

And if you’re interested in more Summer recipes, don’t miss my Grilling Category, you’ll find lots of ideas for all of your backyard parties, including one of the most popular on my site for Grilled Flank Steak with Horseradish Cream Sauce.

And if you’re looking for more ways to cook Country Style Pork Ribs, try this Slow Cooker Country Style Ribs with Sauerkraut and Potatoes. Pure delicious comfort food.

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.

Grilled country style pork ribs with BBQ sauce.
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4.78 from 9 votes

Grilled Country Style Pork Ribs

A country style pork ribs recipe that's easy enough to take on a camping trip and perfect for feeding a hungry back-yard BBQ party crowd. A quick stovetop simmer and then a long marinade makes these country style pork ribs a breeze to finish on the grill or over a campfire.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course Pork
Cuisine: American
Servings: 10 Ribs
Calories: 684kcal
Author: Lea Ann Brown

Ingredients

  • 6 pounds country style pork ribs
  • Marinade For Grilled Country Style Pork Ribs
  • 3 Tablespoons Oil Canola or vegetable oil works well here
  • ⅓ Cup Hoisin Sauce
  • ⅓ Cup Soy Sauce Or tamari to make this guten free
  • 2 Cups BBQ Sauce
  • 4 Tablespoon Fresh Ginger grated – use a zester.
  • ¾ Cup Whiskey
  • Orange Zest and juice
  • ½ Cup Brown Sugar
  • 6 Cloves Garlic fine chopped
  • Finishing Sauce
  • 1 Cup BBQ Sauce Either bottled or homemade

Instructions

  • Add the country style ribs to a large 6-7-quart Dutch oven. Cover with water and simmer for 20 minutes. Drain the ribs in a colander in the sink.
  • Add all of the marinade ingredients to a bowl and use a whisk to combine.
  • Place ribs in a roasting dish and pour the marinade over them. Using tongs, turn the ribs several times to coat. Cover with foil and refrigerate for at least 24 hours and preferably two days. Turning occasionally. You can also use 2 – 3 heavy duty gallon storage bags. Turn bags occasionally.
  • Heat grill to 450 degrees. Lower temp to 350 and add ribs. Grill ribs over medium hot flame for 15 minutes, turning frequently or until just starting to char. You want to create a medium crust (Maillard Reaction) but not char them. Then baste liberally with bbq sauce, turning frequently until sauce is caramelized. This will only take a few minutes.

Notes

Tips For Success
  • I’ve seen several recipes where instructions indicate to boil ribs 50 minutes stove-top. I’ve done this to test the recipe and found the meat to be less desirable in texture. Hard to describe, but mushy comes to mind.
  • Let ribs come sit at room temperature for about 20 – 30 minutes before grilling. When meat goes straight from the fridge to a hot grill, the difference is extreme. A warmer piece of meat will cook the edge and the center more even.
  • Any BBQ sauce, bottled or homemade, will more than likely contain a good amount of sugar. This means flare-ups during the grilling process. Don’t add the sauce too soon and monitor the ribs closely for flare ups, moving them around a a lot.
  • You’ll notice the ribs can vary in size, moving them around will also insure even cooking.

Nutrition

Calories: 684kcal | Carbohydrates: 63g | Protein: 36g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 131mg | Sodium: 1874mg | Potassium: 889mg | Fiber: 1g | Sugar: 51g | Vitamin A: 271IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 3mg

Griled Country Style Pork Ribs …. It’s Whats for Dinner

Eggs Rio Grande, New Mexican Breakfast Eggs

By 8 Comments

This classic Mexican and Southwestern recipe adds rosemary, cider vinegar and Hatch Chile peppers to scrambled eggs to bring a whole lot of pizzaz to breakfast. This is one of our favorite and unique New Mexican breakfast recipes. With a line up of ingredients that will wow the palate. Save this one for your next hungry breakfast crowd.

Mexican breakfast scrambled eggs with black beans.

What are Eggs Rio Grande?

This quick breakfast dish is made ala Southwestern with red cherry tomatoes, sweet onions, Hatch chile peppers, celery and seasoned with vinegar, sugar and rosemary. Yes, vinegar and sugar.

If you would have said to me, “add sugar and vinegar to your scrambled eggs next time you make them” I would have looked at you like you had two heads.

This recipe from the Albuquerque Junior League, Simply Simpatico Cookbook, asks us to do just that, and what a delicious surprise it is. It has most certainly become on of our favorite Mexican egg dishes. For your convenience, I’ve included an Amazon Affiliate Link for the cookbook if you’re interested in ordering. As an Amazon Affiliate, I receive a small commission at no charge to you.

It’s so good, that I’ve not only also served this for breakfast but have made it again for a quick, easy dinner. Served over warm flour tortillas and a side of black beans, it’s a great way to celebrate the flavors we love so much for an easy Mexican breakfast.

We don’t have garden fresh tomatoes yet, but cherry tomatoes, simply halved, then quartered worked beautifully in this dish. And with beautiful sweet Vidalia Onions in our markets now, you must try this recipe before those onions are gone.

This is very well balanced dish in flavor and in creamy texture. The onions and the peppers always make a great pair, and bringing in the celery, vinegar and sugar makes this an exciting experience.

What we love about this recipe is that the chopped vegetables aren’t cooked with the eggs, but added at the end. Just long enough for them to warm and blend flavor into the eggs.

Which brings a bit of a nice crunch to the dish. And why it’s important to practice your chopping skills and dice those onions and celery into small or medium dice, ¼ – ½ inch square.

How to Make Scrambled Eggs:

I’m of the opinion that scrambled eggs are very often over cooked resulting in a dry and rubbery texture. It’s the most common mistake in cooking the eggs.

Scrambled eggs should be light, silky and with delicate curds. Every morning at Culinary School we made breakfast for 25. 

One of our preferred ways to cook scrambled eggs was to simply season with Fines Herbs, (a classic French herb seasoning mix of fresh parsley, chives, chervil, and tarragon). So yes, we got plenty of practice at scrambling eggs. Here are some things I learned to help achieve the perfect scrambles eggs.

  • Use a non-stick pan
  • Two eggs per person.
  • Thoroughly blend your eggs with a whisk. Blend, don’t beat, until a uniform mixture is evident. You don’t want them frothy.
  • Gentle heat. Cook the eggs over medium-low heat and pay attention all the time to keep from cooking the eggs too quickly or too much.
  • Add butter to the warmed skillet. Let the butter come to a slight bubble and when the bubbles are gone, add the eggs.
  • With a rubber spatula stir often and gently at first so the cool eggs adjust to the pan. When the first curds appear, stir intermittently, and lift and fold the curds onto the fluid egg.
  • Continue to fold and stir until you see steam rising and the whole mixture is beginning to set. Remove from heat while they still look “wet”.

Recipe for Eggs Rio Grande, New Mexican Breakfast Eggs:

Mexican breakfast Scrambled eggs with tomatoes, celery, onion, sugar and vinegar served on a flour tortilla

I hope you give this scrambled egg recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

Your feedback is valuable to me for developing future recipes. And if you have a favorite Mexican breakfast recipe, let me know, I'd love to give it a try.

Explore More Southwestern Recipes

And if you love homemade Mexican flavors, and the idea of scrambled eggs with that South of the Border flair, you won’t want to miss this easy recipe for Mexican Scrambled Eggs. Or take a look at my Scrambled Egg Sandwich, made with Texas Toast and lots of Southwestern flair.

If you’re chile pepper crazed like us, don’t miss my post on Hatch Green Chile Recipes.

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

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

Eggs Rio Grande - Mexican scrambled eggs served on a flour tortilla
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5 from 5 votes

Eggs Rio Grande, New Mexican Breakfast Eggs

This is a recipe for Eggs Rio Grande, a Mexican breakfast idea with a line-up of ingredients that will wow the palate. An easy Southwestern scrambled egg recipe to feed your next hungry breakfast or brunch crowd.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Breakfast Recipes
Cuisine: Southwestern Mexican
Servings: 3
Calories: 401kcal
Author: Lea Ann Brown

Ingredients

  • ¾ cup tomato rough chopped
  • 2 Tablespoons celery chopped
  • 2 Tablespoons sweet onion chopped
  • 2 small Roasted Hatch Chile seeds and veins removed, chopped
  • ½ teaspoon sugar
  • 1 teaspoon cider vinegar
  • ¼ teaspoon rosemary
  • 6 large eggs
  • 1 Tablespoon Whole Milk
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1 Tablespoon Butter
  • ½ teaspoon New Mexico Chile Powder or ancho chile powder
  • 6 small flour tortillas warmed

Instructions

  • Mix tomato, celery, onion, green chiles, sugar, vinegar and rosemary and let blend while preparing the eggs. 
  • In a bowl the eggs, milk and salt and pepper. Blend gently with a whisk.
  • Heat a skillet over medium-low heat. Add the butter until it bubbles. When the bubbles start to subside, Add the eggs. Using a spatula, gently move the eggs around the pan until they are still shiny and moist looking. Don’t let them over cook or they’ll dry out. Add the tomato mixture just before the eggs are set. Stir to let the mixture combine and the vegetables to warm. Remove from heat. 
  • Meanwhile, warm the flour tortillas in the microwave or a 300 degree oven. 
  • Pile the hot eggs on the warmed tortillas. Finish by sprinkling some New Mexico Red Chile Powder over the eggs and tortillas. Serve with a chile salsa if desired.

Nutrition

Calories: 401kcal | Carbohydrates: 37g | Protein: 20g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 432mg | Sodium: 1108mg | Potassium: 350mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1162IU | Vitamin C: 9mg | Calcium: 136mg | Iron: 4mg

Mexican Breakfast Eggs … It’s what’s for a Breakfast

Maple Syrup Glazed Grilled Chicken Breast Kabobs

By 9 Comments

Sticky maple glaze, a little smoky char and chicken breasts makes this an awesome recipe for grilled chicken kabobs. Four ingredients and a six minute cook time makes this an easy grilled chicken recipe for a feel special meal. These skewers cook fast, stay juicy, and work for both weeknights and backyard grilling.

Grilled chicken kabobs with pineapple salsa.

What Are Maple Syrup Grilled Chicken Kabobs?

Have you ever cooked a recipe and found it so delicious that you served it three times in two weeks? We’ve had this twice for dinner and one more time to entertain dinner guests. My chicken kabobs recipe starts with a sweet salty irresistible sticky glaze.

  • Bite-sized chicken breast pieces are threaded onto skewers .
  • No marinade required, maple syrup, soy sauce and pineapple juice make an easy grilling sauce.
  • These kabobs are quick grilled until lightly charred and caramelized.
  • With prep and cook time, ready in about 20-30 minutes.

Why This Recipe Works

  • The chicken stays tender and juicy and the sugar in the maple syrup gives the chunks of chicken a nice crisp caramelized outer coating.
  • The combination of ingredients makes for a balanced glaze. Sweet, acid, plus salt prevents a (sweet + acid + salt) prevents any one flavor from overwhelming the neutral chicken flavor.
  • Chicken breast stays juicy with proper cook time.
  • No marinade time and these chicken kabobs cook fast for high weeknight dinner appeal.

We grill tons of chicken over the Summer months, some ho-hum-ish and some that are brag worthy. These maple glazed chicken kabobs fallsinto the latter category.

Ingredients You’ll Need

  • Boneless Skinless Chicken Breast: Evenly cut into bite-sized pieces.
  • Maple Syrup: Use real maple syrup rather than pancake syrup.
  • Pineapple Juice
  • Soy Sauce: or Tamari to make this gluten free.

How To Make These Chicken Kabobs

Step 1: Preparing chicken and glaze to make Maple Glazed Grilled Chicken Kabobs.
  1. Step 1: Combine maple syrup, soy sauce, and pineapple juice in a small saucepan. Bring it to a simmer. Cook until the sauce reduces by about one-fourth. This will take about 8 minutes. Set aside to cool. In the meantime, cut the chicken breasts into 1″ to 1 ½ inch cubes, then thread onto skewers. Threading about 10 chunks of chicken per skewer will yield about seven chicken kabobs.
Step 2: Grilled chicken kabobs served with salsa.
  1. Step 2: Heat grill to 400 degrees. Place the chicken kabobs on the grates and turn the heat down to 350 degrees. Using a silicone brush, generously baste the chicken with the Maple Soy Sauce Glaze. Cook two minutes, turn the kabobs and baste again with the sauce. Cook two more minutes. Repeat the turn and baste one more time, cooking for a total of six minutes.

How Long To Grill Chicken Kabobs?

Chicken pieces that are cut into small 1 inch cubes will cook quickly. If you manage the temperature correctly, they should cook in about 6 minutes. Turning every two minutes. Remember that the sugar in the maple syrup glaze will attract heat and speed things up. I’ve made this recipe dozens of times, and the timing is always a little different. There’s more of a chance that you’ll over cook the chicken rather than undercook. Watch them close, remove a large chunk from the end of one of the skewers and test it for an internal temperature of 165 degrees.

Best Temperature For Grilling Chicken Kabobs

I like to get the grill pretty hot by pre-heating to 400 degrees. That way the grates are nice and hot to impart an initial quick sear once the chicken kabobs are placed. Then turn down the heat to 350 and continue cooking. Use direct heat and watch them close.

Tips For Juicy Flavorful Chicken Breast Kabobs

  • Chicken breasts are an easy idea for kabobs because you can cut them in large chunks which are perfect for skewering. When cutting the chicken, keep the pieces uniform in size. About 1 ½ – 2 inches will do.
  • Oil the grates to prevent the chicken from sticking.
  • Glaze or Marinate? This recipe calls for a glaze. You’ll find a more maple syrup flavor and quicker prep time.
  • Skewering: I like to press the chunks of chicken pieces together, without crushing, on the skewer, creating a snug fit. This method helps retain moisture, preventing the meat from drying out during grill time. It also allows the chicken to cook more like one larger piee, trapping juices between the pieces rather than exposing all sides to high heat. I also like how it looks for presentation.
  • Lid Open Or Closed? In between turning and glazing, keep the lid closed as much as possible and use every drop of that maple glaze. Use a generous dose of that glaze each time you turn.

Pro Tip For Grilling With Maple Based Sauces

  • Maple syrup is very high in pure natural sugar. Cooking over high direct flame will cause the syrup to burn. Be careful.
  • Adding other liquids, in this case soy sauce and pineapple juice thin the syrup. But you’ll still need to watch for flare-ups.

What Vegetables Go Best With Chicken Kabobs

I’m not a fan of skewering vegetables and chicken on the same skewers. Too many times the vegetables and the chicken don’t experience even cooking resulting in undercooked vegetables and overcooked chicken. Skewer vegetables on separate skewers if you’re wanting grilled vegetables.

  • Bell Peppers, any color
  • Onion, sweet onion or red onion is popular for kabobs.
  • Zucchini
  • And chunks of grilled pineapple work well here.

Side Dishes: Keep this Summer meal even more Summer-y by serving it with this Goat Cheese Arugula Salad with Grilled Peaches. Or even a heartier salad like this one for Pea Salad with Eggs. A Summer pasta salad like this one for Smoked Mozzarella Pasta Salad is always a popular choice, or all-American comfort food dish like Classic Potato Salad.

How To Serve It

  • Vegetables: Serve these chicken kabobs alongside skewers of mixed grilled vegetables.
  • Salsa: I highly recommend making a fruity salsa to compliment the chicken. Pineapple Jalapeno Salsa is an excellent choice, and is how I serve this meal. And this recipe for Chipotle Peach Salsa is another good choice. And for a more bold Southwestern feel, drizzle on some New Mexico Red Chile Sauce or Green Chile Sauce.
  • Presentation: Place chicken kabobs on a big platter lined with firm sturdy greens like fresh spinach.
Grilled Chicken Kabobs on a white platter with fresh spinach and pineapple jalapeno salsa.

Storage and Reheating

  • Refrigerator: Store any leftover chicken in the refrigerator in a sealed container for up to 4 days.
  • Freezer: Chicken always freezes well. Remove from skewer and place chicken pieces in a freezer safe zip -lock style bag. Sealed well, chicken will keep for up to three months.
  • Reheating: Thaw chicken kabob meat in the refrigerator overnight. Use the microwave to gently reheat. The 50% power feature is your best friend. Reheat individual portions in 30 second increments at 50% power until warm. You don’t want to re-cook them, or they’ll dry out. You can also reheat in a 200 degree oven for about 15 minutes.

FAQ’s

Are Chicken Kabobs Good For You?

Chicken is a lean meat, no carb protein. Serve these chicken kabobs with vitamin and mineral packed vegetables and you’ve got a very healthy meal.

Can I Use Chicken Thighs?

Absolutely yes. And with no changes to this recipe. Tip: Due to their texture, boneless skinless chicken thighs are harder to cut. Place them in the freezer for about 15 minutes to firm the meat before cutting.

Can You Use Pancake Syrup Instead of Maple Syrup?

Please don’t. You’ll have much better cooking results and flavor results. Pure maple syrup simply works better for caramelization.

Can I Bake These Instead Of Grill?

Don’t have an outdoor grill? Use your oven. Preheat oven to 400 degrees. Line a sheet pan with foil. Bake for about 6 – 8 minutes, flipping and basting three times. Turn the oven to broil for 1 minute per side to encourage caramelization. Watch them closely so they don’t burn.

Explore More Grilled Chicken Recipes:

And if you’re looking for even more grilling ideas, don’t miss my Grilling Category. You’ll find some mighty fine recipes. Including a manageable method to grill a whole chicken, by cutting the chicken in half for perfect Grilled Half Chicken. With a flavorful chicken rub and a tangy mob, this is a delicious grilled chicken recipe.

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.

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Grilled chicken kabobs with pineapple salsa.
Print Recipe
5 from 4 votes

Maple Syrup Glazed Grilled Chicken Kabobs

This is a an awesome recipe for grilled chicken kabobs that are basted with a maple, soy sauce glaze. Four ingredients and a six minute cook time makes this an easy grilled chicken recipe for a feel special meal. These skewers cook fast, stay juicy, and work for both weeknights and backyard grilling.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course Chicken
Cuisine: American
Servings: 7 skewers
Calories: 219kcal
Author: Lea Ann Brown

Ingredients

  • 2 pounds Boneless skinless chicken breasts Cut into uniform chunks
  • For the Maple Syrup Basting Sauce:
  • ½ cup Maple Syrup
  • ¼ cup Soy Sauce
  • ¼ cup Pineapple Juice
  • One Recipe For Jalapeno Pineapple Salsa

Instructions

  • Combine maple syrup, soy sauce, and pineapple juice in a small saucepan. Bring it to a simmer. Cook until the sauce reduces by about one-fourth. This will take about 8 minutes. Set aside to cool.
  • In the meantime, cut the chicken breasts into 1" to 1 ½ inch cubes, (mine are never exact) then thread onto skewers. Threading about 10 chunks of chicken per skewer will yield about seven chicken kabobs.
  • Heat your grill to 400 degrees. Place the chicken kabobs on the grates and turn the heat down to 350 degrees. Using a silicone brush, generously baste the chicken with the Maple Soy Sauce Glaze. Cook two minutes, turn the kabobs and baste again with the sauce. Cook two more minutes. Repeat the turn and baste one more time, cooking for a total of six minutes. The internal temperature of the chicken should be 165 degrees. You can remove one of the pieces of chicken from the skewer and test the internal temperature by placing the probe of a digital read meat thermometer into the center of the chicken.
  • Serve with Jalapeno Pineapple Salsa. Use a spoon to sprinkle salsa over pieces of chicken.

Notes

I highly recommend serving this with a fruity salsa: Jalapeno Pineapple Salsa
I like to use metal skewers. They’re simply easier and transfer heat better to the center of the kabobs. If using wooden skewers, soak them for about 30 minutes before use.
Tips For Success: 
  • Chicken breasts are an easy idea for kabobs because you can cut them in large chunks which are perfect for skewering. When cutting the chicken, keep the pieces uniform in size. About 1 ½ – 2 inches will do.
  • Oil the grates to prevent the chicken from sticking.
  • Glaze or Marinate? This recipe calls for a glaze. You’ll find a more maple syrup flavor and quicker prep time.
  • Skewering: I like to press the chunks of chicken pieces together, without crushing, on the skewer, creating a snug fit. This method helps retain moisture, preventing the meat from drying out during grill time. It also allows the chicken to cook more like one larger piee, trapping juices between the pieces rather than exposing all sides to high heat. I also like how it looks for presentation.
  • Lid Open Or Closed? In between turning and glazing, keep the lid closed as much as possible and use every drop of that maple glaze. Use a generous dose of that glaze each time you turn.

Nutrition

Serving: 7g | Calories: 219kcal | Carbohydrates: 17g | Protein: 28g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 83mg | Sodium: 615mg | Potassium: 560mg | Fiber: 0.1g | Sugar: 15g | Vitamin A: 39IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg

Maple Glazed Chicken Kabobs … They’re What’s For Dinner