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Instant Pot Glazed Corned Beef Sliders

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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.

Chorizo Tacos with Potatoes and Mushrooms

By 3 Comments

Crispy pan fried Chorizo Tacos deliver a salty, spicy, zesty wonderful taco experience. Potatoes add a hearty creamy texture and mushrooms bring a savory depth of umami. Together they create a balanced, earthy addition to chorizo that’s anything but boring.

Chorizo tacos with potatoes and mushrooms.

What These Chorizo Tacos Are:

  • Straight Forward: Chorizo is a full flavored pork sausage that comes with a boat load of flavor. Chorizo is fried, then mushrooms are added to the skillet to crisp. Parboiled potatoes will cook quick once added to the skillet, while soaking up that wonderful chorizo flavor. No special seasonings and no salsas needed (unless you want to). A warmed corn tortilla and a topping of cheese and cilantro and. your taco is ready. A squeeze of lime is always welcome to brighten flavors.
  • Easy: If you think of tacos as an easy weeknight meal, using hard shells out of a box, with a packet of taco seasoning, ground beef, and iceberg lettuce, I beg you to think outside that box. There are so many other ways to enjoy tacos filled with amazing ingredients and flavor combinations that will wow your palate. And guess what, they’re still easy weeknight meals.
  • Traditional: Adding mushrooms to tacos may not seem traditional but chorizo and mushrooms make a sensible duo since mushrooms are abundant in certain areas of Mexico.
  • Credentials: This recipe inspired from Rick Bayless, who adds mushrooms and potatoes to his Chorizo Tacos. He knows Mexican food inside and out.,

This taco recipe is just one way to enjoy an authentic Mexican Taqueria style taco in your own kitchen. Let’s take a look.

Table of contents

Ingredients You’ll Need

Ingredients to make chorizo tacos with potatoes and mushrooms.

Best Chorizo For Tacos

Like bacon in the United States, Chorizo is a go-to taco meat in Mexico. Chorizo and eggs, chorizo and beans, chorizo and potatoes, all popular taco combos. It’s a spicy pork sausage, and spicy in just the right way. Unlike Spanish Chorizo, it’s raw, so you must cook it. And it comes in bulk form and tube form.

I always, always, always purchase Chorizo in bulk form. In packages that look like ground beef. You can find Chorizo packages sold in a plastic shaped tube, where the meat is bright orange and there’s a ton of fat involved. When it cooks down, there’s not much meat left and the texture is very soft and somewhat mushy. But the flavor is good and you’ll find that Chorizo in many breakfast tacos and burritos. Again, for these chorizo tacos, we’re using the more substantial form.

Mushrooms Choices and Varieties

What are the best mushrooms for tacos? There are so many choices and so many work well. Here are some that I routinely use:

  • Cremini: Also known as baby bella, have a mild earthy flavor and meaty texture. They’re more robust in every way than the more commonly found white button mushrooms.
  • Oyster Mushrooms: Can be harder to find, but a fun choice for these Chorizo Tacos. Named for their resemblance to oysters, they have a mild and savory flavor and delicate texture.
  • Shiitake, My Choice: Known for it’s meaty texture and rich smoky flavor, I think they’re a perfect choice for Mexican Chorizo. Their flavor is noticeable enough not to get lost in the strong spicy flavor of Chorizo.

Potato Options

  • Russet Potatoes: Are a high starch potato, will cook quicker and brown easier. Their skin in tough, so you’ll need to peel them.
  • Medium Starch Potatoes, My Choice: Yukon Gold, Mini Yukon Gold, Red Potatoes or Small Red potatoes are all medium starch and with their thin delicate skin, do not need to be peeled. A nice perk! I like to choose the small potatoes, sometimes labeled as “new potatoes”. They’re easy to quarter for bite sized pieces for tacos.

Step by Step Instructions

Cutting potatoes to make chorizo tacos, step 1.
Browning chorizo and mushrooms to make chorizo tacos, step 2.
  1. Step 1: Cut the potato into small cubes. Place the cubes into a saucepan, cover with water and simmer them for about 5 – 7 minutes. Drain and set aside.
  2. Step 2: Heat a large skillet over medium heat. Add the oil. Once oil is hot, add the chorizo tearing it into chunks as you do. Cook until half cooked, about 5 minutes. Stir often, breaking the chorizo into smaller chunks. Add mushrooms and onion and cook until tender. About 5 more minutes.
Adding potatoes to fried chorizo and mushrooms to make chorizo tacos.
Skillet of fried potatoes, mushrooms, and chorizo to make chorizo tacos, step 4.
  1. Step 3: Sprinkle in the par-boiled potatoes.
  2. Step 4: Cook until the chorizo and potatoes are starting to turn crispy.
How to toast and soften corn tortilla shells.
  1. Step 5: How To Soften Corn Tortillas: You can’t just take a corn tortilla out of the package and make a taco. You need to soften it to make it pliable. There are several ways to do this, and my favorite is to toast it directly on the grates of my gas stove-top.
  2. Turn on the flame so it’s the same size as the corn tortilla. Lay the tortilla on the flame and in about 25 seconds, use tongs to turn it. You’ll see that the edges are charred and toasted and the center remains soft. Cook the other side for about 10 seconds. DON’T WALK AWAY. This all happens very fast and you don’t want the tortilla to go up in flames.

Tips For Success

  • When toasting corn tortillas, once toasted, lay each tortilla on a plate and cover with a paper towel. Will keep them warm as you proceed. You can also wrap them in foil and place in a 170 degree oven to keep them warm, if you need to.
  • Use double tortillas: Customary “street style tacos” are made by placing one tortilla on top of the other for serving. That way, if the heavy ingredients break one shell, the whole taco doesn’t risk falling apart.
  • Another Way To Soften Tortillas: Don’t have a gas stovetop? Use your microwave Drizzle about three tablespoons of water over a clean kitchen towel. Wrap your corn tortillas in the towel. Slide the package into a gallon sized plastic bag. Don’t seal the bag. Microwave the tortillas at 50% power for four minutes. This creates a steamy packet. Let sit 2 -3 minutes inside package before using.
  • Don’t over cook the potatoes. Watch them close, and you’ll know they’re done when you piece them with a fork and there’s just a little give. Remember, they’ll cook more once added to the skillet.

Toppings

These chorizo tacos are so full of flavor, they simply don’t need much to elevate the flavor, but here are some ideas.

  • Cheese: A Mexican crumbling cheese is excellent here. Queso Fresco is good. Soft,  somewhat spongy, a cheese used for sprinkling over beans or tacos. Cotija is another good crumbling cheese. Reminiscent of Feta cheese, Cotija cheese takes its name from the town of Cotija in Mexico. It is a strong smelling, a salty aged cheese.
  • Pickled Onions: We love pickled onions on anything “Mexican”. Their sweet tangy flavor will work well chorizo tacos.
  • Fresh Jalapeno Peppers: I say yes to this one. I love sliced jalapeno peppers on any taco. Remove veins and seeds to reduce the heat level if you’d like.
  • Cilantro: Diced or julienned cilantro is very welcome here. If you simply don’t like the flavor, skip it.
  • Salsa: I personally don’t think salsa is necessary here, but if you’d like, top them with Roasted Hatch Green Chili Sauce, or Homemade Roasted Tomatillo Salsa.

What To Serve With Chorizo Tacos

Storage and Reheating

  • Refrigerator: Store any leftover chorizo taco filling in an airtight container in the refrigerator for up to four days.
  • Freezer: Store in a freezer safe container. Chorizo taco filling will keep for up to three months if stored properly. A freezer safe zip-lock bag is my choice. You can fill the bag, press the air out and lay flat to optimize freezer space.
  • Reheating: If frozen, let the taco filling thaw in the refrigerator overnight. You can reheat stovetop in a saucepan over low heat. Or use your microwave. The 50% power option is your best friend. Heat in 30 second increments for a gentler, non-explosive re-heat.

FAQ

What Is Chorizo?

Chorizo is ground pork that has been seasoned with Mexican Spices.

Can This Be Made Gluten Free?

All of the ingredients in these chorizo tacos are naturally gluten free. Just make sure to stick with corn tortillas rather than flour taco shells. However, be sure to check the chorizo sausage label. Some brands add wheat flour as filler.

I hope you give these homemade chorizo tacos a try. They’re every bit as rich and complex as Pulled Pork Tacos (carnitas) and Beef Barbacoa, they don’t have the sweet-savory balance of Tacos al Pastor, but they’ve got one big advantage, they’re really easy to make. And no matter how hard you try, very difficult to mess up.

And if you’re looking for more ideas for your next Taco Tuesday, don’t miss my Taco Category. You’ll find some great taco combinations, including one of the most popular on my site for Pork Tenderloin Tacos in Chile Guajillo Sauce.

Check out my Mexican inspired recipes for more South of the Border recipes. From this Mexican Casserole with Ground Beef and Corn Tortillas to these very popular Stacked Enchiladas.

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.

Chorizo Tacos with potatoes and Mushrooms.
Print Recipe
5 from 1 vote

Chorizo Tacos with Potatoes and Mushrooms

Chorizo Tacos with Potatoes and Mushrooms. An earthy combination of flavors to bring the taste of Mexico to your table. A quick and easy Taco Recipe.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Mexican
Cuisine: Mexican
Servings: 8 Tacos
Calories: 319kcal
Author: Lea Ann Brown

Ingredients

  • 12 ounces Chorizo sausage bulk
  • 1 teaspoon neutral oil Canola or Vegetable oil work well here.
  • 1 medium onion chopped
  • 5 ounces sliced shiitake mushrooms
  • 12 ounces Yukon Gold Potatoes cut into bite-sized pieces
  • 12 corn tortillas warmed
  • ¾ cup Tomatillo Salsa
  • ½ cup cilantro chopped

Instructions

  • Cut the potato into small cubes. Place the cubes into a saucepan, cover with water and simmer them for about 5 – 7 minutes. Drain and set aside.
  • Heat a large skillet over medium heat. Add the oil. Once oil is hot, and the chorizo tearing it into chunks as you do. Cook until half cooked, about 5 minutes. Stir often, breaking the chorizo into smaller chunks as you do.
  • Increase the heat to medium high. Add onions and mushrooms, stirring until they are softened. About another five minutes.
  • Sprinkle in the potatoes and cook until the chorizo and potatoes are starting to turn crispy.
  • Pour mixture into a bowl and serve with warm tortillas.

Notes

Tips for Success: 
  • When toasting corn tortillas, once toasted, lay each tortilla on a plate and cover with a paper towel. Will keep them warm as you proceed. You can also wrap them in foil and place in a 170 degree oven to keep them warm, if you need to.
  • Use double tortillas: Customary “street style tacos” are made by placing one tortilla on top of the other for serving. That way, if the heavy ingredients break one shell, the whole taco doesn’t risk falling apart.
  • Another Way To Soften Tortillas: Don’t have a gas stovetop? Use your microwave Drizzle about three tablespoons of water over a clean kitchen towel. Wrap your corn tortillas in the towel. Slide the package into a gallon sized plastic bag. Don’t seal the bag. Microwave the tortillas at 50% power for four minutes. This creates a steamy packet. Let sit 2 -3 minutes inside package before using.
  • Don’t over cook the potatoes. Watch them close, and you’ll know they’re done when you piece them with a fork and there’s just a little give. Remember, they’ll cook more once added to the skillet.

Nutrition

Calories: 319kcal | Carbohydrates: 60g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Sodium: 350mg | Potassium: 796mg | Fiber: 8g | Sugar: 6g | Vitamin A: 400IU | Vitamin C: 9mg | Calcium: 81mg | Iron: 2mg

Chorizo Tacos … They’re What’s For Dinner

Cozy Butternut Squash Chicken Soup (Easy Fall Recipe)

By 11 Comments

If you’re craving a fall-inspired soup that’s hearty, healthy and full of flavor, this Butternut Squash Chicken Soup deserves a spot in your meal rotation. This warming soup is perfect for cozy nights.

A bowl of Butternut Squash Soup with Chicken, chickpeas and pasta.

Why This Soup Works

This Butternut Squash Chicken Soup is everything you want in a cozy, comforting bowl-light yet hearty, brothy and full of flavor.

What really sets this soup apart is the broth-rich, layered, and brought to life with a dash of my secret weapon: Pickapeppa sauce. (Trust me, once you try it, you'll never make a brothy soup without it.)

  • What Is It? Think of it as a chicken minestrone with a seasonal twist: sweet butternut squash, Greens, and chickpeas come together to make it feel like a warm blanket in a bowl.
  • Who Is It For? A recipe easy enough for a beginner cook, and interesting enough for an experienced chef. The hardest part is peeling and cubing the butternut squash. It’s a great recipe for meal prep. Make this on a Sunday and have leftovers for lunches or dinners.
  • How To Make It: A seasoned broth is prepared, then sauteed chicken and cubed butternut squash added. Canned tomatoes and chickpeas bring more flavor and texture. Served over pasta, this is a flavorful and hearty soup.

This soup proves you can have your comfort food and eat your vegetables too.

This Butternut Squash Chicken Soup is a beautiful bowl of soup. Full of color, full of flavor and one that will give you plenty of leftovers.

Table of contents

Ingredients You’ll Need

Ingredients to make Butternut Squash Chicken Soup.
  • Spices: We’ll use Thyme, Oregano, Rosemary and Basil. I like using dried herbs when cooking soups. Dried herbs are always added at the beginning of any recipe and with the long cooking time will infuse better than fresh herbs, that may become flat with flavor.
  • Onion: Sweet or Yellow onions are mild and perfect for savory soups. Save those red onions for Mexican style dishes.
  • Tomato Paste: My kitchen MVP. It adds a rich color and deep flavor.
  • Pickapeppa Sauce: Pickapeppa Sauce is a Jamaican sauce where the flavor reminds me of a mix between Worcestershire Sauce and Steak Sauce. I love using in soups. It brings a unique layer of flavor. Disclaimer: I am an Amazon Affiliate Member. If you purchase this sauce using the link above, I receive a small commission at no extra charge to you.
  • Chicken: Use either boneless skinless chicken thighs or breasts. I prefer thighs for the extra flavor the fattier meat gives this soup.
  • Greens: I use a clam shell of Baby Spinach for this recipe. It’s always available and easy. You can also use chard, or kale, or any of your favorite greens.
  • Pasta: What’s the best pasta for Butternut Squash Soup? I use bow ties, for no other reason than they’re charming, comforting and cute. Use any shape of pasta, rigatoni works well here.
  • Canned Tomatoes: Red Gold Brand offers petite diced tomatoes. I always use them in soups because the small size breaks down easier bringing a better texture.
  • Chickpeas: I like adding chickpeas to soups and even salads. Considered a “superfood”, I like this article from Healthline explaining the health benefits of chickepeas.

Chef’s Secret: Tomato paste is an MVP in the kitchen. The long cooking time used to make tomato paste gives it a concentrated sweet rich flavor. Just a dollop can add a subtle burst of robust flavor and body into just about any soup or tomato based pasta sauce. Add tomato paste at the beginning of the cooking process to add another layer of flavor. It’s a brilliant little trick.

Step by Step Instructions

How to make butternut squash chicken soup, step 1.
How to make butternut squash chicken soup, step 2.
  1. Step 1: In a large heavy soup pot, bring the chicken stock to a boil. Turn down the heat to medium low and simmer. Whisk in the tomato paste, Pickapeppa sauce and dried herbs. 
  1. Step 2: Drop in the butternut squash pieces and tomatoes into simmering stock and let cook until the squash starts to soften, about 15-20 minutes.
How to make butternut squash chicken soup, step 3.
Butternut squash chicken soup in a le creuset Dutch Oven with a ladle of soup.
  1. Step 3: Meanwhile, in an 8 – 9 inch non-stick skillet, heat oil over medium heat. Add the cubed chicken and cook until about half cooked. Add the onions and saute until translucent, 3-4 minutes
  1. Step 4: Add the chicken, salt, pepper, greens and chickpeas to the soup pot. Continue to simmer the soup covered for a few minutes.
Butternut squash soup with chicken, chickpeas and bowtie pasta in a white bowl.
  1. Step 6: In the meantime, cook the pasta in a separate saucepan according to package directions for a la dente. To serve, ladle a handful of pasta into a soup bowl. Add a ladle of soup over the pasta.

Tips For Success

  • Parmesan Cheese: Purchase a wedge of Parmesan cheese and grate it yourself. The plastic tubs of pre-grated Parmesan is a dryer product with less flavor. You’ll be happier with cheese you’ve grated yourself.
  • Pre-Cubed Butternut Squash Soup: I’m am not against purchasing pre-cubed Butternut Squash in the produce section at the market. If peeling, cutting and cubing this tough vegetable intimidates you and keeps you from using it in recipes, by all means, let someone else do the work.

Variations

  • Wine: Got some leftover white wine? Add a cup to the chicken broth. White wine brings acidity and brightens flavors.
  • Greens: Use Swiss chard, romaine, collard greens. Remove the tough stems and slice greens into thin ribbons
  • Gluten Free: Use Gluten Free pasta and you’ve got a gluten free soup recipe.

What Are Some Good Side Dishes For Butternut Squash Soup?

The beauty of this soup is that it’s pretty much a meal in one pot. However, there’s nothing better than a perfect little tossed salad and some rustic crusty bread to accompany any soup. Take a look at this recipe for Rosemary Olive Bread. A bread recipe we made practically everyday in Culinary School.

Make Ahead, Storage, Freezing

  • Make Ahead: As with any soup, it always tastes better the next day. Make this soup up to 2 days in advance. Store in the refrigerator, then reheat stove top on low until simmering. It’s best to cook the pasta the day of serving. This is what makes soups so great for entertaining.
  • Pasta: Store leftover soup separately from the pasta. The pasta will keep its texture if it’s not swimming in the broth. Place pasta in a sealed container and refrigerate until ready to reheat soup leftovers. Pasta will keep for up to 4 days.
  • Soup Storage: Store any leftover soup in the refrigerator for up to 4 days. I usually store it in the Dutch Oven.
  • To Reheat: Add a hand full of pasta to the bottom of a soup bowl. Ladle in some cold soup and microwave it until steamy. The 50% power feature on your microwave is your best friend. Heat in 30 second increments until hot enough to eat. This gentle reheating will keep ingredients from splattering.
  • Freezing: This soup will freeze well. Just ladle into freezer safe containers and label. It will keep in the freezer for up to 3 months. Thaw in the refrigerator overnight, then reheat stove top or microwave. Pasta will also freeze well, however, keep it in a separate container from the soup.

FAQ’s

What Pasta Shape Holds Up Best In Butternut Squash Chicken Soup?

I’m not sure the pasta shape matters. However, the cooking technique does. Make sure to follow the instructions on the package for a la dente. If you overcook the pasta, it will become mushy once added to the soup. A la dente pasta will also store better and not become gummy.

Can I Cook The Pasta In The Soup?

I don’t recommend this. When it comes time for storage, you’ll need to store the soup in a separate container from the pasta. This will keep the pasta from becoming mushy or gummy.

Recipe for Butternut Squash Chicken Soup

This Butternut Squash Chicken Soup brings cozy Fall comfort to your table in the most satisfying way. It’s the kind of simple, flavorful recipe you’ll come back to all season long. I hope you give it a try.

And if you love soup recipes as much as we do here in Colorado, don’t miss my Soup Category. You’ll find lots of cozy recipes, including the most popular chicken soup recipe on my site for Creamy Chicken Tortilla Soup with Rotel.

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.

Butternut Squash Soup with Chicken in a white bowl.
Print Recipe
5 from 1 vote

Butternut Squash Chicken Soup with Pasta

A particularly hearty and warming version of chicken and vegetable soup. This Butternut Squash Chicken Soup is perfect for cold cozy nights. Comfort food at it's best.
Prep Time20 minutes
Cook Time30 minutes
Course: Soup, Stews and Chilis
Cuisine: Amerian
Servings: 10
Calories: 271kcal
Author: Lea Ann Brown

Ingredients

  • 2 quarts Chicken Broth
  • 1 cup Water or white wine
  • 3 Tablespoon Tomato Paste
  • 2 teaspoons Pickapeppa Sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 teaspoon dried basil
  • 1 small Butternut squash peeled, seeded and cubed. About 6 Cups.
  • 1 15 ounce can Chopped Tomatoes not drained
  • 2 Tablespoon Neutral Oil Canola, vegetable or avocado oil work well here.
  • 1 ½ pounds boneless skinless chicken thighs cut into bite size pieces. Or boneless, skinless chicken breast.
  • 1 large Sweet or yellow onion diced, about 1 ½ cups
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Freshly Ground Pepper
  • 5 ounces Baby spinach
  • 1 15 ounce can Chickpeas drained
  • 6 ounces Bowtie Noodles or ziti cooked
  • Grated Parmesan cheese for garnish

Instructions

  • In a large heavy soup pot, bring the chicken stock to a boil. Turn down the heat to medium low and simmer. Whisk in the tomato paste, Pickapeppa sauce and dried herbs. 
  • Drop in the butternut squash pieces and tomatoes into simmering stock and let cook until the squash starts to soften, about 15-20 minutes, depending on how large you chopped the squash.
  • Meanwhile, in an 8 – 9 inch non-stick skillet, heat oil over medium heat. Add the cubed chicken and cook until about half cooked. Add the onions and saute until translucent, 3-4 minutes. Add this mixture to the soup pot along with the salt and pepper.
  • Add the greens and chickpeas. Continue to simmer the soup covered for a few minutes.
  • In the meantime, cook the pasta in a separate saucepan according to package directions. Drain.
  • To serve, ladle a handful of pasta into a soup bowl. Ad a ladle of steaming soup over the pasta. Serve hot and immediately. Pass Parmesan cheese at the table. 

Notes

Store soup and pasta separately so pasta stays fresh and holds texture. 

Nutrition

Calories: 271kcal | Carbohydrates: 19g | Protein: 25g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 111mg | Sodium: 832mg | Potassium: 616mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2319IU | Vitamin C: 20mg | Calcium: 51mg | Iron: 2mg

Butternut Squash Chicken Soup … It’s Whats for Dinner

Recipe for Veal Rib Chops, Oven Roasted With Red Grapes

By 15 Comments

When cooking an expensive cut of meat like veal chops, you’ll want to make sure you’re choosing a recipe you can rely on. This restaurant technique recipe for veal chops starts with a pan sear and then finishes in the oven. Minimal effort and spectacular results.

Pan roasted veal chops with roasted grapes.

Purchasing veal chops are usually reserved for celebrating a special occasion. Celebrating New Year's Eve comes to mind. And there really isn't any better way to observe a special occasion than with some extraordinary cuisine and festive beverages.

Let’s Celebrate with a Recipe For Veal Chops

I simply can’t remember the last time we went out on New Year’s Eve. We choose to spend the evening at home, just the two of us with an extremely special dinner menu.

The appetizers and sides seem to change every year, but one thing that stays the same is veal. It’s a tradition for us, whether in Osso Buco style or this recipe for veal chops, throw in a simple side dish and a beautiful bottle of wine and the evening is complete.

Quality products … Quality Products … Quality Products

If the chef’s at Culinary School said it once, they said it a hundred times. Always purchase quality.

And, I like to eat veal guilt free, so I purchase veal from a source where I’m guaranteed quality and humane treatment. A source that guarantees free grazing grass fed animals, which produces a more tender meat and a healthier, tastier product.

Whole Foods seems to fit that bill, as would a reputable butcher shop. Get to know that guy behind the counter. Ask questions, get answers.

This criteria comes with a pretty price tag, but when there’s a special meal, and a special cut, please don’t turn towards a cheaper piece of meat.

Veal Chops are usually about an inch and a half thick and can weigh about ¾ pounds each. These long bone veal rib chops, with their expensive price tag might seem a daunting task to cook. But following the procedure from Culinary School, it’s much easier than you think. Let’s take a look.

Roasted Veal Chops with Red Grapes. An Elegant dinner idea.

This Recipe Is E-A-S-Y How to Cook Veal Chops

Fancy and elegant doesn’t always mean time consuming and fussy. How to cook veal chops in the oven? You need to sear them first!

These veal chops are simply pan seared and then finished in the oven and roasted into a beautiful tender chop.

Tip from culinary school

Roasting is an easy process with a six step catchy “SSRRSS” rule, starting with season and ending with season, it’s easy to remember:

  • Season
  • Sear
  • Roast
  • Rest
  • Slice
  • Season

How To Cook Veal Chops

  • Season Season the veal chops with salt and pepper. Both sides.
  • Sear The Veal Chops Use the right pan. Choose an oven-proof French Steel Pan, or your trusty cast iron skillet.
  • Use Unsalted Butter Heat the pan over medium high heat. Once the pan is hot, add 2 tablespoons butter. Once that butter is sizzling and the bubbles have started to disappear, add the veal chops.
  • Sear the Veal Chops Use the right pan. Choose an oven-proof French Steel Pan, or your trusty cast iron skillet. Sear the veal chops on each side. Turning only once. This should take about 4 minutes per side to create maillard reaction. That’s the golden brown crust that gives good it’s unique flavor and traps the juices inside the meat as you continue to cook.
  • Then Oven Roast The Veal Chops Move the veal chops to a pre-heated 450 degree oven. Let them cook for about 7 minutes. Then turn them over. Cook for an additional 7 minutes.
  • Temperature Check Using a digital read thermometer, check the temperature of the chops. Place the probe of the thermometer in the center of one chop and press half way into the meat. Continue cooking if the temperature has not reach your preferred doneness.

Veal Chops Temperature

With an expensive cuts of meat like this, always rely on a digital read meat thermometer to insure they are cooked properly.

The USDA recommends cooking whole muscle veal cuts like veal steaks, roasts and chops to 145 degrees (medium rare), 160 degrees (medium), or 170 degrees (well done).

Seared and Pan roasted Veal Chops with red grapes. Perfect meal for New Year's Eve

Veal Chops Recipe with Roasted Red Grapes

So with all that said, let’t take a look at this elegant and beautiful recipe for bone-in veal chops.

But what to serve them with? If you’re looking for a veal chop dinner menu, keep it simple. After all, this beautiful cut of meat with red grapes that have been roasted in sherry vinegar is most certainly the star.

I served this with simple roasted smashed new potatoes and steamed broccoli. Some Glazed Carrots would also be a beautiful side dish bringing a splash of color. 

And if you’ve never had roasted grapes, you have not lived. Simply tossed with sherry vinegar and sugar, they roast alongside the veal chops and bring a caramelized sweet and tart garnish to the them. Simply amazing.

I hope you give this veal chops recipe a try and if you do, please come back and give the recipe a star rating and leave a comment about your experience. I love hearing from my readers.

And if you have a favorite veal chops recipe, let me know, I’d love to give it a try.

What Wine To Pair With Veal Chops

Wine pairing for veal chops: We chose an Oregon Pinot to serve with the meal.  Roots 49 Rows seemed perfect. From the Chehalem Mountains, it was aromatic, and concentrated without being heavy. It didn’t over power but complimented the veal chops.

More Special Dinner Ideas

And don’t miss my Beef Category, you’ll find lots of steak, burger and ground beef recipes, including the most popular on my site for Coca Cola BBQ Crockpot Brisket.

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.

Seared and Pan roasted Veal Chops with red grapes. Perfect meal for New Year's Eve
Print Recipe
5 from 1 vote

Veal Chops with Roasted Red Grapes

Elegant and delicious. Roasted red grapes bring a unique caramelized flavor alongside veal chops.
Prep Time5 minutes
Cook Time30 minutes
Course: Main Course Beef
Cuisine: American
Servings: 4
Calories: 526kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound red grapes seedless
  • 3 Tablespoons sherry vinegar
  • 3 Tablespoons unsalted butter divided
  • ½ teaspoon sugar
  • Salt and freshly ground pepper
  • 4 veal rib chops at least one inch thick, about ½ pound each

Instructions

  • Preheat the oven to 450°. 
  • Remove grapes from stems. In a bowl, toss the grapes with the vinegar, 1 ½ tablespoons of the butter and sugar; season with salt and pepper.
  • Turn the grapes onto a sheet pan and roast for about 10 minutes, stirring the grapes halfway through. The grapes should be hot and sizzling.
  • In an oven proof skillet, over medium high heat, melt the remaining 1 ½ tablespoon of the butter.
  • Season the veal chops with salt and pepper. When the butter has melted, and bubbles have disappeared, add the veal chops and sear on each side until nice and browned. About 4 minutes per side.
  • Remove the grapes from the oven. Push the veal chops to one side of the pan and sprinkle the grapes around the chops.
  • Place the chops and the grapes in the oven and roast for about 7 minutes. Turn the chops and roast for another 7 minutes. This is just a cooking time estimate. Since chops will vary in thickness, check internal temperature  and cook until it reaches 160 degrees. 
  • Transfer the veal chops to a platter, scrape the grapes and juices on top and serve.  Serves 4.

Nutrition

Calories: 526kcal | Carbohydrates: 21g | Protein: 44g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 201mg | Sodium: 196mg | Potassium: 904mg | Fiber: 1g | Sugar: 18g | Vitamin A: 337IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 2mg

Pan Roasted Veal Chops … They’re What’s for Dinner.