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Essential Mexican Restaurant Salsa Recipe

By 7 Comments

This Mexican Restaurant Salsa Recipe is a cinch to make. In less than fifteen minutes you’ll be dipping those chips into a fresh tasting, flavorful bowl of tomato salsa that tastes just like it came from your favorite Mexican Restaurant.

A bowl of Homemade Restaurant Style Salsa.

This is so different than purchased jarred salsas in so many ways. Even though it’s made with canned tomato products, it tastes surprisingly fresh. That’s because this is a no-cook Mexican salsa recipe.

You can clearly taste the lime, cilantro, onion and tomatoes. And it so easy to make, It’s not as chunky and it has a nice warm heat in the flavor. The ingredients blend into a very dip-able salsa recipe. This restaurant salsa recipe is a must have, must make.

Ingredients You’ll Need

  • Vegetables: Canned Tomatoes, Jalapeno Pepper, Onion
  • Seasonings: Cilantro, garlic, cumin, salt, red chile powder, Mexican oregano, sugar, cumin
  • Acid: Adding acid brightens flavors. For this recipe we’re using lime juice and apple cider vinegar.

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

How To Make Mexican Restaurant Salsa, It’s Easy

I have a 14 Cup Cuisinart Food Processor that easily holds all of the ingredients for this salsa. Just a rough chop for the vegetables and add the rest of the ingredients, all you need is about twelve good pulses and you’re done.

If you have a smaller food processor you might need to make this in two batches.

How to make restaurant salsa in a food procesor.

And isn’t homemade salsa a weakness for all of us? It’s so satisfying to having a nice big jar in the fridge that bears no big label hiding the bright beautiful red sauce and informing you of all those odd preservatives for that crazy long shelf life.

A jar of homemade restaurant style mexican salsa.

Restaurant style salsa isn’t just for chip dipping, This is good on:

Tips For Success

  • The fresh heat flavor comes from a fresh jalapeno pepper. I remove the seeds and the veins for a milder heat. If you’re one of those who loves a burn baby burn salsa, add more jalapeno or leave the seeds and veins in.
  • Use a single ground chile New Mexico Chile Powder for this recipe. Ancho Chile Powder will also work fine for this. Avoid a Chili Seasoning blend used for chili soup recipes. These blends already contain other seasonings which would compromise the flavor of this salsa.

Storage:

  • This homemade Mexican restaurant style salsa will keep nicely in the fridge for a couple of weeks, if it lasts that long. It makes about four cups. I like to store it in a Mason style jar.

Mexican Restaurant Salsa Recipe

Homemade Restaurant style salsa in a Mexican style bowl with chips.

I hope you give this Mexican Restaurant Salsa recipe a try. It’s just too easy to make with high flavor returns. A salsa recipe using canned tomatoes is a recipe you need in your data base.

More Salsa Recipes

And if you’re looking for a queso recipe for those chips, don’t miss my Queso Blanco Recipe. It’s so easy.

And if you love Mexican food as much as we do, don’t miss my Mexican Food Category. You’ll find lots of South of The Border recipes including the most popular for my award winning Hatch Green Chili with Pork.

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.

A bowl of Homemade Restaurant Style Salsa.
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4.75 from 4 votes

Essential Mexican Restaurant Style Salsa

Mexican Restaurant-Style Salsa is a cinch to make. In less than fifteen minutes you’ll be dipping those happy chips into a fresh tasting, flavorful bowl of tomato salsa that tastes just like it came from your favorite Mexican Restaurant.
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Appetizer Recipes
Cuisine: American/Mexican
Servings: 8
Calories: 13kcal
Author: Lea Ann Brown

Ingredients

  • 2 15-ounce Can diced tomatoes drained
  • ½ cup fresh cilantro leaves or more to taste
  • 1 medium onion rough chopped
  • 1 clove garlic rough chpped, or ½ teaspoon garlic powder
  • 1 whole jalapeno Top cut off and rough sliced. Make this with 2 jalepeno peppers, depending on heat tolerance.
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon New Mexico Red Chile Powder or Ancho will work well
  • ¼ teaspoon Mexican oregano
  • 1 Tablespoon sugar
  • 1 lime juiced
  • 1 Tablespoon cider vinegar

Instructions

  • Combine all ingredients in the bowl of a 14-cup food processor, If you have a smaller food processor, you can process the ingredients in batches and then mix everything together in a large mixing bowl.
  • Pulse until you get the salsa to the consistency you’d like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
  • Refrigerate the salsa for at least an hour before serving.

Notes

I have a 14 Cup Cuisinart Food Processor that easily holds all of the ingredients for this salsa. Just a rough chop for the vegetables and pouring in the rest of the ingredients, all you need is about twelve good pulses and you’re done. If you have a smaller food processor you might need to make this in two batches.
This is a somewhat sweet salsa. Start with ½ tablespoon of sugar if you want a more tart flavor profile.
I have also made this with one 15-ounce can of diced tomatoes (drained) and 2 cans of Rotel tomatoes (drained). You get a spicier salsa.

Nutrition

Calories: 13kcal | Carbohydrates: 3g | Sodium: 148mg | Potassium: 25mg | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 3.5mg | Calcium: 3mg | Iron: 0.1mg

Mexican Restaurant Salsa Recipe … it’s what’s for dipping chips.

Instant Pot Chipotle Mac and Cheese with Chicken

By 12 Comments

So easy! Instant Pot Chicken Chipotle Mac and Cheese. Extra creamy with a special old-fashioned ingredient and cheesy with Pepper Jack and Velveeta. With just a five minute pressure cook in the Instant Pot, this is such an easy one pot meal.

Macaroni and Cheese with Chicken made in the instant pot pressure cooker.

I’m really enjoying my Instant Pot more and more every day now that I’m becoming comfortable with how it acts, how it works, and how it thinks.

I’ve been making hard boiled eggs every week, and I successfully cooked a whole rotisserie style chicken yesterday and was extremely pleased with the results. Purchasing a whole chicken at the store yields a bigger and meatier chicken and the texture soft and tender and the flavor superb.

I will now say goodby to my vice of grabbing a Rotisserie Chicken at the store. Yes, it’s that easy!

Instant Pot Macaroni and Cheese

I’ve been wanting to make Instant Pot mac and cheese for quite some time now. Simply because I feel the Instant Pot cooks pasta better than what comes off the stove top.

The first Instant Pot pasta recipe I tried had me sold.

Cooking pasta in the Instant Pot returns an improved texture. I believe the superior texture is because you don’t pour that liquid gold pasta water down the drain. It’s used in finishing the pasta dish, adding important starchy flavor and texture to the final dish.

And man, oh man, did this mac and cheese turn out good. I studied many recipes before throwing together my Instant Pot Chicken Chipotle Mac and Cheese recipe idea.

Mac and Cheese with Evaporated Milk

First of all, I’ve always liked my mom’s stove top mac and cheese using Velveeta and evaporated milk, the special old-fashioned ingredient I alluded to above, and so wanted to keep them in the lineup.

Evaporated Milk is thickened milk, which results in a creamier liquid for pasta and makes for great consistency.

How to Make This Mac and Cheese in the Instant Pot

Instant Pot with two bowls of mac and cheese in front.

To make this a Southwestern entree version, I used a good quality Pepper Jack Cheese, Velveeta, and pre-cooked cubed chicken.

  • It comes together quite easily by adding pasta to the Instant Pot.
  • Pour in the water, butter, salt, chipotle chile, adobo sauce and dry mustard.
  • Set the controls to high pressure for five minutes.
  • When done, press the quick release.
  • When the Instant Pot can be opened use a large wooden spoon to stir the pasta to loosen it up.
  • Quickly pour in half the cubed cheese, chicken and the milk. Stir vigorously.
  • When the cheese has melted, pour in the remainder of the cheese and stir.
  • I put the lid back on the pot just for a couple of minutes (no cooking involved) and let everything steam together.
  • Serve immediately.

This Chicken Chipotle Mac and Cheese has just the right hint of heat. Using canned Chipotle in Adobo sauce brings a beautiful flavor to this recipe. Chipotle peppers are smoked jalapeno peppers in which the veins and stems have not been removed.

This can cause a good amount of heat. I used one, but please feel free to kick it up a notch and add two peppers. Same goes with the adobo sauce.

Not crazy about Velveeta? A soft cheese is important to the creamy texture of this dish. Since Pepper Jack is a soft cheese, feel free to substitute Cheddar for the Velveeta. 

I’d recommend mild or medium. Sharp will be to strong and will alter the intended flavor of this dish.

Recipe for Instant Pot Chicken Chipotle Mac and Cheese

A bowl in mac and cheese with chicken on a blue striped towel.

I hope you give this instant pot mac and cheese with chicken a try. It’s crazy delicious. And if you love mac and cheese as much as we do, don’t miss this award winning Bechamel Sauce Macaroni and Cheese recipe. It’s mind blowing.

And if you have a favorite Instant Pot macaroni and cheese recipe, let me know, I’d love to give it a try.

And don’t miss my category for Pasta Recipes. You’ll find lots of family favorites, including the most popular macaroni and cheese recipe on my site for Flemings Steakhouse Mac and Cheese.

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.

Macaroni and Cheese with Chicken made in the instant pot pressure cooker.
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5 from 5 votes

Instant Pot Chicken Chipotle Mac and Cheese

So easy! Instant Pot Chicken Chipotle Mac and Cheese. Extra creamy with a special old-fashioned ingredient and cheesy with Pepper Jack and Velveeta. With just a five minute pressure cook in the Instant Pot, this is such an easy one pot meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Pasta Recipes
Cuisine: Southwestern
Servings: 10
Calories: 455.79kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound dry pasta such as shells or elbow
  • 4 cups water
  • 4 tablespoons butter
  • 1 teaspoon kosher salt
  • 1 teaspoon ground mustard
  • 1 chipotle pepper in adobo sauce fine chopped
  • ½ teaspoons adobo sauce
  • 10 ounce can evaporated milk
  • 8 ounces pepper jack cheese cubed in advance, room temperature
  • 8 ounces velveeta cubed in advance, room temperature
  • 3 cups Cooked chicken cubed, room temperature

Instructions

  • In the insert of an Instant Pot pressure cooker, add the macaroni, water, butter, kosher salt, ground mustard, chipotle chile and adobo sauce. Give it a quick stir. Secure the lid. Set the time to 5 minutes and set the pressure to high. Press start. 
  • When the Instant Pot has completed the 5 minute cooking time cycle, press the quick release. When you're able to open the lid, add the evaporated milk and half of the cheeses and the chicken. With a wooden spoon vigorously stir until the cheeses have melted.  Repeat with the rest of the cheese, stirring until the sauce is creamy.
  • Replace the lid on the Instant Pot and let it sit for a couple of minutes to help everything become even more steamy and cheesy. (no cooking here)  Serve immediately.

Notes

This Chicken Chipotle Mac and Cheese has just the right hint of heat. Chipotle peppers are smoked jalapeno peppers and the veins and stems have not removed. This can cause a good amount of heat. I used one, but please feel free to kick it up a notch and add two peppers. Same goes with the adobo sauce.
Not crazy about Velveeta? Since Pepper Jack is a soft cheese, feel free to switch Velveeta to a Cheddar of your choice. I’d recommend mild or medium. Sharp with alter the intended flavor of this dish.

Nutrition

Calories: 455.79kcal | Carbohydrates: 40.14g | Protein: 28.52g | Fat: 19.58g | Saturated Fat: 11.02g | Cholesterol: 81.47mg | Sodium: 866.57mg | Potassium: 379.84mg | Fiber: 1.65g | Sugar: 6.41g | Vitamin A: 622.04IU | Vitamin C: 0.54mg | Calcium: 392.27mg | Iron: 1.36mg

Chipotle Mac and Cheese with Chicken … It’s Whats for Dinner

Chuck Roast Chili with Bourbon

By 44 Comments

This Chuck Roast Chili with bourbon offers a rich and complex flavor profile, combining tender slow-simmered chuck roast, bourbon, red kidney beans, and a medley of warming spices. The addition of smoky roasted Hatch Chile Peppers takes it to the next level.

Looking for more Southwestern style chili recipes? Take a look at this recipe for Anthony Bourdain’s New Mexico Chili.

Bourbon Beef and Beef Chili garnished with sour cream and a wedge of lime.

Why Use Chuck Roast For Chili?

Just like black shoes, one can never have too many chili recipes.

Instead of traditional ground beef, my recipe calls for chuck roast, cut into bite-sized pieces. Chuck roast is a great cut of beef for chili because it strikes the perfect balance of flavor, texture and affordability. Here’s why:

  • Tender: Chuck comes from the shoulder of the cow, a fatty cut of beef, making it rich with beefy flavor. It’s ideal for braising and slow cooking methods to render the fat and break down the connective tissues. The slow cook process takes advantage of soaking up all of that rich flavor, infusing chili with deep savory flavor that ground beef can’t match.
  • Texture: When chuck roast is braised low and slow, it breaks down into tender, juicy chunks of meat. The collagen melts into a gelatin, creating a rich texture in the chili sauce.
  • Budget Friendly: Chuck roast is more affordable than premium cuts like short ribs or brisket and delivers a similar richness once cooked down. It’s widely available at your local grocery store, making it an easy upgrade from ground beef.
  • Flavor: Chile soups benefit from long slow simmers for spices to marry and the sauce to thicken. Chuck roast becomes a perfect partner for this environment as it becomes more tender and flavorful, (whether cooked stove top or slow cooker), the longer it simmers.

In short, chuck roast makes chili heartier and more luxurious than versions made with ground beef.

Bourbon in Chili

To enhance the dish, a splash of Kentucky Bourbon adds subtle notes of oak, vanilla, and caramel. The chemistry works well with traditional chili flavors.

I’m actually not much of a fan of the flavor of bourbon, but once it blends with the ingredients, it does add a depth of flavor that I think you’ll love.

Red Kidney Beans In Chili

Believing that beans are essential for a satisfying chili, I've chosen canned red kidney beans. They not only complement the rustic theme of this recipe but also keep the color rich and dark.

Putting It All Together

This hearty chuck roast chili stands out with its unique flavors, showcasing the richness of Southwestern spices. We use a blend of classic chili powder, a blend of spices often found in Tex-Mex dishes, paired with a single blend New Mexico Red Chile powder. This combination creates a perfectly balanced, earthy, and slightly spicy depth of flavor.

After flouring and browning the meat, the recipe comes together effortlessly. A two-hour stovetop simmer is all it takes before you're ready to serve it up.

With just the right amount of spicy heat, this chili is bursting with bold flavor. Let's dive in!

Chuck Roast Chili Ingredients

Spices to make chuck roast chili.
Ingredients to make chuck roast chili.

Spices To Make Chuck Roast Chili

The beauty of this recipe is that you can make it as spicy hot as you want. The recipe calls for one teaspoon New Mexico Red Chile Powder and Hatch Chile Peppers. Choose mild , medium or hot for these.

  • Pickapeppa Sauce: Search it out on the condiment aisle. It’s a Jamaican sauce that’s a cross between Worcestershire sauce and steak sauce. From their web site: “A unique blend of tomatoes, onions, sugar, cane vinegar, mangoes, raisins, peppers and spices”. I use it in all of my savory soup recipes.  
  • Kosher salt and Freshly Ground Pepper
  • Chili seasoning with an “i”. Use a good quality chili seasoning, which is a blend of spices used to make Texas style chili’s.
  • Honey
  • Red Chile Powder: A single blend chili powder, preferably from New Mexico.
  • Hatch Chile Peppers: Choose mild, medium or hot. Depending on your heat level tolerance.

Ingredients For The Chili

  • Canned Tomatoes: Petite diced tomatoes recommended. They’ll break down easier during the cooking process for a more pleasant texture.
  • Red Kidney Beans: Or you can use canned Pinto Beans. I’m a fan of chili con carne, where beans are added to chili. If you’re on the side of Texas style chili with no beans, simply omit them.
  • Onion: Sweet or yellow onion.
  • Bourbon: Use a good Kentucky Bourbon please. I used Forester brand.
  • Beef Broth or Beef Stock
  • Beef Chuck Roast: Cut into bite sized pieces.

How To Make Chuck Roast Chili – Step by Step

Coating stew meat with flour to make chuck roast chili.
Searing stew meat to make chuck roast chili.
  1. Step 1: Remove excess fat and connective tissue from the chuck roast. Cut the roast into large bite sized pieces. Season with salt and pepper and coat the meat with flour, tossing with your hands. Coating the meat with flour will not only serve to thicken the chili a bit, but the starch in the flour will caramelize quickly for a deeper color and flavor.
  2. Step 2: Heat a large skillet or a large Dutch oven over medium high heat. Add ½ of the oil. When oil is hot, add half of the flour-coated meat. Saute until browned. Remove to a place and repeat with the remaining oil and beef.

Pro Tip: Don't skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it's responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It's a technique that brings science to your cooking skills.

Searing stew meat and onions to make chuck roast chili.
Adding bourbon to skillet to make chuck roast chili.
  1. Step 3: When the 2nd batch of beef is almost done, add chopped onion and stir. Saute for a couple of minutes. Add chopped garlic and cook until fragrant, about 30 seconds.
  2. Step 4: Remove the chuck roast and onions to a plate. Add the bourbon to deglaze the pan, scraping with a sturdy spatula. Then simmer for 3 minutes to cook off the alcohol, stirring often.
Chuck roast chili ingredients in a Dutch oven ready to cook.
  1. Step 5: Add beef broth and remaining ingredients to a large Dutch oven. Turn heat to low and simmer for 2 – 3 hours, partially covered, or until the beef is fork tender. Taste chili periodically to adjust seasoning such as salt, pepper, and chile powder. 

Toppings For Chili – How To Serve It

  • Simply serve with a dollop of sour cream, some grated cheese and a wedge of lime. Pepper Jack, cheddar or even Cotija cheese works well here.
  • We also like to serve Chuck Roast Chili with some crushed corn chips.
  • A little dollop of Chunky Guacamole would add a nice touch.
  • Sliced fresh jalapeno peppers, or even Pickled Jalapeno Peppers would add additional color and heat.
  • What To Serve it With: A slice of homemade Cheesy Cornbread would make a perfect partner.
  • Side Dishes: Chili is a hearty meal in its own right, but to make it a meal, serve a simple side salad with a popular dressing like this Red Wine Vinegar Dressing.

Tips for Success

  • Purchase a chuck roast and cut it into bite-sized pieces yourself. I do not recommend using a package of pre-cut stew meat. Stew meat is a combination of cuts of meat that may not be as tender as you’d expect.
  • The color of this chili is deep, bold and rich. I suggest sticking with red kidney beans to follow suit.
  • If you don’t have access to Hatch chile peppers, poblano peppers would be a beautiful substitute. Or Anaheim. Just roast them under the broiler, or better yet, on your stove top open flame. Or purchase cans of chopped Hatch Chile Peppers on the Mexican aisle of the grocery store.
  • Chile and Chili: Please note that this beef and bean chili recipe uses both Chile Powder and Chili Seasoning. Chile powder is a blend of spices used to make Tex-Mex style chili soups. Chile (with an “e”) is a single blend red chile powder. To learn more take a look at my article Chili vs. Chile.

Questions You May Have

What Is The Best Cut Of Roast Beef To Use?

The best cut of meat to use for chuck roast chili is a boneless chuck roast. It’s a beefy tasting cut of meat. Choose a chuck roast with good marbling for a tender chuck roast. If you use a leaner cut of meat, like a bottom round roast, the meat will dry out and get tough with the long simmer.

Can This Recipe Be Made In A Slow Cooker?

Yes. Start by browning the meat, onions and garlic stovetop. Transfer all ingredients to a slow cooker and cook on high for 4 hours, and low for 6 hours.

Is This Chuck Roast Chili Gluten Free?

If you skip the flouring step for browning, this chili will be gluten free. The starch in the flour simply help to caramelize the beef chunks for deeper flavor. You can sear the meat without it.

Does Cooking Bourbon in Chili Remove The Alcohol?

When using slow cooking methods, it can take a couple of hours for most of the alcohol to “cook off” or evaporate. The long cooking time for this recipe should cook off 95% of the alcohol.

Make Ahead, Storage and Reheating

  • Make Ahead: Absolutely yes. As with any soup, stew or chili the flavors mature and are always better the next day. Make this chili in advance for meal prep or if entertaining.
  • Storage: Store Chuck Roast Chili in a sealed container in the refrigerator for up to four days. It will also freeze well and keep for three months. I like to use zip-lock style freezer bags. Just stand them to to fill, squeeze the air out, and making sure they’re well sealed, lay flat to optimize freezer space.
  • To Reheat: Thaw the chili overnight in the refrigerator. Re-heat in a sauce pan or in individual bowls in the microwave. The 50% power feature on your microwave is your best friend. Gently reheat individual servings in 30 second increments to gently reheat. A gentle reheat will also keep the beef from drying out.

Recipe for Chuck Roast Chili with Bourbon

Beef chili with beans garnished with sour cream and lime.

More Chili Recipes

And if you’re soup lovers like us, don’t miss my Soup Category. You’ll find lots of great recipes including the most popular chili recipe on my site for Hatch Green Chili.

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

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

Bowls of chuck roast chili topped with sour cream and a wedge of lime.
Print Recipe
5 from 9 votes

Chuck Roast Chili with Bourbon

This Chuck Roast Chili is a unique mixture of flavors that come from a slow cooked chuck roast, bourbon, red kidney beans and lots of roasted Hatch Chile peppers. Add a special mix of spices and you've got a sultry pot of spicy bourbon chili.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Soup, Stews and Chilis
Cuisine: Southwestern Mexican
Servings: 8
Calories: 392kcal
Author: Lea Ann Brown

Ingredients

  • 2 ½ pound Chuck Roast connective tissue removed, excess fat removed, cut into bite sized pieces
  • ¼ cup vegetable oil
  • 5 tablespoons all-purpose flour
  • salt and pepper to taste
  • 1 medium onion sweet or yellow, diced
  • 3 clove garlic Chopped. About 1 tablespoon
  • 1 Cup Bourbon
  • 32 ounces Beef broth or Beef stock
  • 2 15 ½ ounce cans kidney beans drained
  • 1 15 ½ ounce can chopped tomatoes not drained
  • 1 teaspoon New Mexico Red Chile Powder add more if you want more heat
  • 1 tablespoon Chili seasoning good quality
  • 1 tablespoon honey
  • 1 Tablespoon Pickapeppa sauce or Worcestershire
  • 1 Cup Hatch Chile Peppers roasted, seeds, stem and charred outer skin removed, chopped
  • 1 teaspoon Kosher salt
  • ½ teaspoon Freshly ground pepper

Instructions

  • Remove excess fat and connective tissue from the chuck roast. Cut the roast into large bite sized pieces. Season with salt and pepper and coat the meat with flour, tossing with your hands.
  • Heat a large skillet or Dutch oven over medium high heat. Add ½ of the oil. When oil is hot, add half of the flour-coated meat. Saute until browned. Remove to a place and repeat with the remaining oil and beef.
  • When the 2nd batch of beef is almost done, add chopped onion and stir. Saute for a couple of minutes. Add chopped garlic and cook until fragrant, about 30 seconds.
  • Remove the chuck roast and onions to a plate. Add the bourbon to deglaze the pan, scraping with a sturdy spatula. Then simmer for 2 minutes to cook off the alcohol, stirring often with the spatula.
  • Add beef broth, seared chuck roast and remaining ingredients to a large Dutch Oven. Turn heat to low and simmer for 2 – 3 hours, partially covered with lid ajar, or until the beef is fork tender. Taste chili periodically to adjust seasoning such as salt, pepper, and chile powder. 
  • Serve with a dollop of sour cream, grated cheese and a wedge of lime.

Notes

Tips For Success
  • Purchase a chuck roast and cut it into bite-sized pieces yourself. I do not recommend using a package of pre-cut stew meat. Stew meat is a combination of cuts of meat that may not be as tender as you’d expect.
  • The color of this chili is deep, bold and rich. I suggest sticking with red kidney beans to follow suit.
  • If you don’t have access to Hatch chile peppers, poblano peppers would be a beautiful substitute. Or Anaheim. Just roast them under the broiler, or better yet, on your stove top open flame. Or purchase cans of chopped Hatch Chile Peppers on the Mexican aisle of the grocery store.
  • Chile and Chili: Please note that this beef and bean chili recipe uses both Chile Powder and Chili Seasoning. Chile powder is a blend of spices used to make Tex-Mex style chili soups. Chile (with an “e”) is a single blend red chile powder. To learn more take a look at my article Chili vs. Chile.

Nutrition

Calories: 392kcal | Carbohydrates: 8g | Protein: 29g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 98mg | Sodium: 629mg | Potassium: 588mg | Fiber: 2g | Sugar: 4g | Vitamin A: 598IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 4mg

Chuck Roast Chili with Bourbon … It’s What’s For Dinner

Instant Pot Glazed Corned Beef Sliders

By 28 Comments

Instant Pot Glazed Corned Beef Sliders. A very tasty sandwich to celebrate St. Patrick’s Day in style. Finished with a molasses based glaze that creates a unique sweet and sultry flavor to compliment the saltiness of the corned beef.

Instant Pot Corned Beef Sliders with melted Swiss cheese.

This coming March 17, no matter what our lineage, we’ll all be Irish. It’s the rules folks.

No one dish defines St. Patrick’s Day more that corned beef and cabbage. This year, I’m forgoing the braised cabbage side of things for these slider sandwiches.

Right on cue, Safeway and King Soopers will put Corned Beef Briskets on sale alongside huge bins of cabbage.

What a great opportunity to purchase a couple of briskets…one for the freezer to enjoy at a later date. That’s just so I can make these corned beef sandwiches again. No reason to neglect corned beef outside the month of March.

Celebrating St. Patrick’s Day just got easier thanks to my Instant Pot. First of all, I can’t think of an easier way to cook a Corned Beef Brisket.

One brisket, one cup of water and a 90 minute timer. And I want to make it clear from the get-go that this is not a one pot wonder. You’ll need to transfer the corned beef to the oven to finish the dish. Now that we’ve got that out of the way…

…What’s even more exciting about using a pressure cooker to cook a corned beef brisket is that you’re not tied to the stove top all day for that eight hour simmer. Or waiting on your crock-pot for 8-10 hours.

Instant Pot Corned Beef Recipe for slider sandwiches.

This recipe is so very easy. While the Instant Pot is working its magic, simply whip together a thick rich glaze consisting of mustard, horseradish, red wine vinegar and molasses. This will make the glazed corned beef.

That combination alone should pique your curiosity. It’s a beautiful combination with a deep unique sweet and sultry flavor that compliments the saltiness of the corned beef.

Molasses glaze for Instant Pot Glazed Corned Beef Sliders

Once the corned beef is done cooking, fire up your oven to 375 or 400 degrees.

The reason I indicate the two temperatures, is my oven runs hot. There’s a lot of sugar in the glaze and 400 degrees seems to smoke the glaze a bit, rendering it with a somewhat bitter flavor.

So just keep an eye one it. Place the corned beef on a sheet pan and liberally slather on the glaze with a brush. Pop it in the oven for fifteen minutes, glazing the brisket with more of the glaze every five minutes.

When done, transfer the corned beef to a cutting board and turn your oven to broil.

After the beef has rested for at least ten minutes… (an hour is ideal.) Cut the meat against the grain as to avoid getting chunks of stringy meat. Also avoid a serrated knife…the beef is so tender that it will tear. Use a sharp chef’s knife. Build your slider sandwiches by placing chunks of the meat on the bottom half of the slider bun.

Add a little bit more glaze if you’d like and top with slices of Swiss cheese. Place under the broiler for just a minute, or until cheese melts. Top with the other half of the bun and enjoy.

Make This Glazed Corned Beef In The Crock Pot

Absolutely this can be made using a crock-pot. In a slow cooker, cover corned beef with water. Cover and cook on low 10-12 hours or until tender. Drain corned beef and place on a broiler pan or ovenproof platter. And then follow the instructions above.

Side dish ideas for these sliders would be Classic Potato Salad, or Jalapeno Pineapple Colewlaw.

I’m very new to the world of the Instant Pot. And I’m being very thoughtful in my recipe selection and very careful to use trustworthy sources for reliable recipes. Seems like there’s a lot of crazy stuff out there. I used the corned beef instructions from a highly recommended site, Two Sleevers.

And if you’re looking for more sandwich recipe ideas, don’t miss my Sandwich Category. You’ll find lots of fun stackable ideas and the most popular sandwich recipe on my site, Sloppy Joes To Feed A Crowd.

Recipe for Instant Pot Glazed Corned Beef Sliders

Instant Pot Glazed Corned Beef Sliders. An Irish inspired sandwich for St. Patriick's Day.

I hope you give this recipe a try, and if you do, please come back and give the recipe a star rating and leave a message about your experience with the recipe.

And if you have a favorite corned beef recipe, that’s unique from traditional corned beef, let me know, I’d love to give it a try.

And if you love using your pressure cooker, don’t miss my recipe for Pressure Cooker Carnitas. Your family will flip over this one.

More Slider Recipes:

And if you’re slider burger lovers like us, don’t miss my category for Hamburger Recipes. You’ll find lots of great recipes including the most popular on by site for Bobby Flay’s Burger with Coleslaw.

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

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

Instant Pot Glazed Corned Beef Sliders. An Irish inspired sandwich for St. Patriick's Day.
Print Recipe
5 from 1 vote

Instant Pot Glazed Corned Beef Sliders

Instant Pot Glazed Corned Beef Sandwiches to celebrate St. Patrick’s Day. Finished with molasses based sweet sultry glaze to compliment the saltiness of the corned beef.
Prep Time20 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 40 minutes
Course: Main Course Beef
Cuisine: American
Servings: 8
Calories: 804kcal
Author: Lea Ann Brown

Ingredients

  • 2 ½ – 3 pound pound Corned Beef Brisket
  • 2 Tablespoons yellow mustard
  • 1.5 teaspoon cream-style horseradish
  • 2 Tablespoons red wine vinegar
  • ¼ cup molasses
  • Swiss Cheese slices
  • Slider buns

Instructions

  • Rinse corned beef under cold water. Place the corned beef in the bottom of an Instant Pot. Pour in 1 cup cold water. Place lid on Instant Pot, make sure steam valve is closed. Set Instant Pot to cook on high pressure for 80 minutes.
  • For the glaze. Mix together the mustard, horseradish, vinegar and molasses. Set aside. 
  • When corned beef is done, remove from Instant Pot to a sheet pan. With a brush, liberally baste the beef with the glaze. 
  • Preheat oven to 375 – 400 degrees. I use 375 because my oven runs hot. If the oven is too hot, the glaze will smoke leaving it with a bitter flavor. Place the brisket in the oven, basting with more glaze every 5 minutes. Cook for 15 minutes total
  • Remove brisket from oven and place the brisket on a cutting board. Let rest for 10 minutes, or 1 hour ideally. Switch oven temperature to broil.
  • With a sharp knife, (not serrated) slice the meat against the grain. Place chunks of corned beef onto the bottom of slider buns. Top with slices of Swiss cheese. Add a small drizzle of additional glaze if you’d like. 
  • Broil for just about a minute or until cheese is melted. Top with the other half of the slider bun. 

Notes

I used Tillamook Swiss Cheese Slices. Fold and divide each slide into 4 equal pieces worked good for the size of the slider buns.

Nutrition

Calories: 804kcal | Carbohydrates: 26g | Protein: 53g | Fat: 53g | Saturated Fat: 18g | Cholesterol: 184mg | Sodium: 3878mg | Potassium: 1099mg | Fiber: 1g | Sugar: 11g | Vitamin A: 141IU | Vitamin C: 84mg | Calcium: 205mg | Iron: 7mg

Glazed Corn Beef … It’s What’s For St. Patrick’s Day

Shrimp Quesadillas With Green Chile and Avocado

By 7 Comments

A tasty combination of Southwest Seasoned Shrimp, New Mexico Hatch Chile Peppers, smashed avocado and ooey-gooey melted cheese make these Shrimp Quesadillas an easy popular dinner or appetizer.

Shrimp Quesadillas with avocado, green chile peppers and melted cheese.

What You Can Expect From This Recipe

Calling all shrimp lovers and green chile fans. You’re going to love these Shrimp Quesadillas.

Easy to make, delicious in flavors and textures and so wonderfully Southwestern. I can’t tell you how many times I’ve made these. One of our favorite Quesadilla recipes. They’re great finger food, simple with ingredients and so very versatile.

Succulent shrimp combined with the earthy, spicy flavor of roasted green chile peppers and creamy melted Muenster Cheese is classic Southwestern cuisine. And I’ve added smashed avocado to bring a fiesta to these quesadillas. The texture and flavors can’t be beat with this combination.

I like making quesadillas with corn tortillas, like these Queso Fresco Quesadillas, and my absolute favorite, Crispy Ham and Cheese Quesadillas. But for these Shrimp Quesadillas, we’ll stick to the more traditional method of using flour tortillas.

You’ll Love the Method: Learn how to make a quesadilla using just one tortilla per shrimp quesadilla. Why? Using a single flour tortilla eliminates the problem of turning a quesadilla made with two tortillas. A simple fold while frying will reduce the risk of filling ingredients spilling out all over the pan.

Using this method and quick cooking shrimp, make this a super easy and quick snack, appetizer or light meal.

This recipe is unique with tortillas having just the right outer crunch, leaving the ingredients on the inside a cheesy delight.

Let’s take a look.

Table of contents

Ingredients You’ll Need

Ingredients to make shrimp quesadillas.
  • Muenster Cheese: Even though not a Mexican melting cheese, Muenster Cheese is widely used in Mexican dishes due to it’s creamy smooth texture and it’s ability to melt quickly. Mild, buttery and. a bit tangy with flavor, I use it often. Queso Asadero , a Mexican Melting cheese can also be used.
  • Flour Tortillas: Use a smaller size, such as 7″ flour tortillas.
  • Green Chile Peppers: I always have a stash of roasted Hatch chile peppers in my freezer. You can order them from The Hatch Chile Store (excellent source), roast them yourself, or purchase two 4-ounce cans from the Mexican Food Aisle.
  • Southwest Spice Blend. I use my Southwest Spice Blend recipe for seasoning most of my Mexican themed recipes. You can also use a bit of salt and Red Chile Powder.
  • Avocado: Smashed avocado is used in the Shrimp Quesadilla recipe for a creamy texture addition.
  • Kosher Salt: Chefs prefer Kosher salt for it’s pure salty flavor

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

How To Make Shrimp Quesadillas

Frying Shrimp to make shrimp quesadillas.
Smashed avocado on a red plate.
  1. Step 1: Heat oil in a large saucepan. When hot, add the seasoned shrimp. Cook about two minutes per side. Transfer shrimp to a plate and set aside.
  1. Step 2: Peel and remove the pit from the avocado. Season with Kosher salt and use a fork to smash the avocado.
Buttered flour tortillas to make shrimp quesadillas.
Smashed avocado on a flour tortilla to make shrimp quesadillas.
  1. Step 3: Use a butter knife or spreader to spread butter on one side of each of the flour tortillas.
  1. Step 4: Assemble Quesadillas: Turn the flour tortillas over and spread the smashed avocado equally on ½ of each flour tortilla, leaving about ¼ inch border .
Adding cheese to flour tortillas make shrimp quesadillas.
Adding green chile peppers to flour tortillas to make shrimp quesadillas.
  1. Step 5: Add a good pinch of grated cheese on top of the smashed avocado.
  1. Step 6: Top each with the chopped green chile peppers.
Adding shrimp to flour tortillas to make shrimp quesadillas.
Frying shrimp quesadillas in a pan.
  1. Step 7: Add three cooked shrimp to each Quesadilla. For the entire process, you’ve leaving half of the flour tortilla naked.
  1. Step 8: Fry each quesadilla separately in a non-stick pan. Place the flour tortilla, buttered side down in the hot pan. Cook for about two minutes or until bottom side is browning. Use a spatula to peek to judge the toasting time.
Frying shrimp quesadillas in a non-stick pan.
Cutting shrimp quesadillas with a serrated knife.
  1. Step 9: Use a spatula to fold the naked side of the tortilla over the filling side. Cook until cheese is melted.
  1. Step 10: Remove to a cutting board and use a sharp serrated kife to cut the quesadilla into wedges. Use a gentle sawing motion to slice. Serve immediately.

Questions You Might Have

How Do You Make Quesadillas Not Soggy?

When placing the quesadillas in the fry pan, make sure the pan is nice and hot. If the pan is only warm, it will allow the butter to heat and soak into the flour tortilla instead of crisping the exterior. If the green chiles seem too wet, pat them dry with a paper towel before assembling the quesadilla. Simple! You’ve not got a crispy shrimp quesadilla.

Can I Use Frozen Shrimp For Shrimp Quesadillas?

Living in land-locked Colorado, I can almost guarantee that even shrimp from the seafood counter has been previously frozen. If you’re taking shrimp straight from the freezer bag, allow about an hour to thaw and pat shrimp dry with a paper towel before cooking. Any moisture will compromise the texture while cooking.

Tips for Success:

  • Use American Wild Caught Shrimp for the best flavor experience. You’ll find them superior in flavor … shrimp that tastes like shrimp.
  • Purchase Jumbo sized shrimp. The size is good for these shrimp quesadillas. You’ll find them 21/25 count per pound.
  • Less is more: Don’t over-fill the tortilla to prevent spillage when folding and turning.

Topping Ideas For Quesadillas with Shrimp

We like these shrimp quesadillas just as they are, but if you’re wanting to “go to town” here are some ideas. Serve them or top them with my recipe for Black Bean Corn Salsa Dip. Its a great recipe for any Southwestern dish.

  • Thin shredded iceberg lettuce.
  • Friends don’t let friends eat Mexican food without Mexican Pickled Onions.
  • Chopped fresh cilantro and a squeeze of fresh lime.
  • As written, this recipe calls for simple smashed avocado. Omit the avocado and top with my Molcajete Guacamole recipe.
  • The sweet and spicy flavor of Mango Pico De Gallo is a good choice
  • A dollop of sour cream of Mexican Crema is always welcome.
  • Add a note of tartness with this Tomatillo Green Chile Salsa Verde.

Variations To Try

Spicy Shrimp Quesadillas

  • Use jalapeno peppers in place of milder. Hatch Chile Peppers. And a splash of your favorite hot sauce will always kick up the heat level.

Grilled Shrimp Quesadillas

  • Grill the shrimp before assembling, for a smokier flavor profile. And if you have a griddle for your grill, you can grill the quesadillas once assembled.

Taco Seasoned

  • Season shrimp with salt and red chile powder, or Taco Seasoning, or even Chili Powder.

What’s The Best Type Of Cheese for Shrimp Quesadillas?

  • I prefer Muenster cheese for this recipe, but use any good melting cheese. Monterey Jack, Pepper Jack or shredded cheddar will compliment the flavor of shrimp and green chiles.

Serving Suggestions

Serve shrimp quesadillas with a simple Accompaniment Salad, or try my recipe for Jalapeno Pineapple Coleslaw.

And as far as a beverage pairing, try this Spicy Pineapple Jalapeno Margarita, or a Mexican Micheladas.

Storage Instructions

Shrimp Quesadillas are best eaten right away, but if you have leftovers, store in the refrigerator for up to 3 days.

To reheat, avoid the microwave. It will only make those quesadillas soggy. I recommend reheating in a 300 degree oven for 10 minutes, or using a toaster oven, air fryer or skillet stovetop

Can you freeze quesadillas? You sure can. Wrap them tight in plastic wrap and they’ll keep 2 – 3 months. Let them thaw overnight in the refrigerator.

More Easy Shrimp Recipes

Looking for more fun quick recipes using shrimp? Take a look:

And if love quesadillas as much as we do, check out this recipe for Chicken Bacon Ranch Quesadillas. Another quesadilla recipe made with flour tortillas.

And don’t miss the most popular Mexican food snack recipe for Campechana, a Mexican Shrimp Cocktail recipe that just happens to be the most popular on my site.

Shrimp Quesadillas on a blue plate served with black bean and corn salsa.
Print Recipe
5 from 2 votes

Avocado Green Chile Shrimp Quesadillas

A tasty combination of Southwest Seasoned Shrimp, New Mexico Hatch Chile Peppers, smashed avocado and ooey-gooey melted cheese make these Shrimp Quesadillas an easy popular dinner or appetizer.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizer Recipes
Cuisine: Southwestern
Servings: 4
Calories: 805kcal
Author: Lea Ann Brown

Equipment

  • 1 Serrated knife good quality and sharp.

Ingredients

  • 12 Jumbo shrimp About ½ pound, shells and tails removed, deveined.
  • 2 teaspoons Southwest Spice Blend
  • 1 Tablespoon neutral oil canola or vegetable oil works well here
  • 4 Tablespoons butter
  • 4 10-inch Flour tortillas
  • 1 Cup Muenster Cheese shredded
  • ½ cup Green Chile peppers roasted, seeds and veins removed and chopped
  • 2 Avocado peeled and smashed
  • ¼ teaspoon Kosher Salt

Instructions

  • Heat oil in fry pan over medium high heat. When hot, add the oil. Sprinkle the shrimp with the Southwest Spice Blend (or salt and red chile powder) and cook on one side for two minutes. Turn and sprinkle with more of the spice blend and cook two more minutes. Remove from heat.
  • Butter one side of each of the 4 tortillas.
  • Peel and remove the seed from the avocado. Season with salt and smash with a fork. Spread the smashed avocado evenly on each flour tortilla.
  • Add ¼ of the shredded cheese on one side of each of the tortillas.
  • Add three of the cooked shrimp to each tortilla. Add the green chile peppers on top of the srhimp.
  • Heat a non-stick skillet over medium heat. Lay one of the filled flour tortillas to the pan, butter side down, filling side up. Cook until toasted on the bottom. About 2 minutes. Use a spatula to fold the naked side over the filling side.
  • Cook until cheese is well melted.
  • Transfer shrimp quesadilla to a cutting board and use a serrated knife to saw the quesadilla into three pieces. Hold the quesadilla in one hand and use a gentle sawing motion to cut through the shrimp quesadilla.
  • Garnish with cilantro or salsa.

Notes

To season shrimp, substitute a single blend New Mexico Red Chile Powder for the Southwestern Spice Blend. But be careful, it carries a lot of heat.
If you don’t have roasted Hatch chile on hand, you can use canned chopped chiles. Or roast your own Anaheim or Poblano chiles buy broiling until blackened on all sides, or roasting over an open gas top flame until blackened on all sides. Place in a plastic bag for about 15 minutes. Remove most of the blackened skin with your hands. Cut the tops off, remove seeds and chop.
Tips For Success:
    • Use American Wild Caught Shrimp for the best flavor experience. You’ll find them superior in flavor … shrimp that tastes like shrimp.
    • Purchase Jumbo sized shrimp. The size is good for these shrimp quesadillas. You’ll find them 21/25 count per pound.
    • Use a good quality serrated knife to cut the quesadilla.

Nutrition

Calories: 805kcal | Carbohydrates: 70g | Protein: 24g | Fat: 49g | Saturated Fat: 19g | Cholesterol: 124mg | Sodium: 1317mg | Potassium: 796mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1152IU | Vitamin C: 17mg | Calcium: 395mg | Iron: 5mg

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.