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Homemade Mexican Restaurant Style Salsa

By 7 Comments

If you’ve ever wondered why the salsa at your favorite Mexican restaurant tastes so much better than anything from a jar, the secret is simpler than you might think. This Mexican restaurant salsa recipe delivers that same bright, slightly smoky flavor with just a handful of ingredients and a blender. Ready in 15 minutes, this classic Mexican recipe features tomatoes, chiles, garlic, and a quick pulse to create the kind of salsa that disappears fast once those chips hit the table.

A bowl of Homemade Restaurant Style Salsa.

We’re all very familiar with that moment at a Mexican restaurant when the chips hit the table and the salsa shows up right after? I always tell myself I'll have just a few chips. Then suddenly the basket is empty and I'm pretending I don't know how that happened. Here’s how to recreate that experience at home.

What Makes A Salsa Mexican Restaurant Style?

Mexican restaurant style salsa is usually a blended salsa made with tomatoes, onion, jalapeno or serrano peppers, garlic, cilantro, and salt. The texture is thinner than chunky salsa because it's blended quickly. Many salsas Mexican restaurants serve use canned tomatoes so the flavor stays consistent year round. Seasonings may vary from restaurant to restaurant and with regional differences.

Restaurant Salsa vs. Jarred Salsa

Restaurant salsas simply taste better than jarred. The main reason is the ingredients are all fresh, made fresh daily, allowed to rest a bit to meld flavors, and are not cooked like jarred salsas. Which makes them very different from pasteurized and and preservative laden jarred salsas. Restaurant salsa is is made using pulse blending for a thinner texture.

The 5 Main Ingredients Most Mexican Restaurant Use

  • Tomatoes: Usually canned. Sometimes fire roasted. Fresh tomatoes most certainly work, but canned tomatoes are reliable and available year round. Reliable because the’ll produce the same flavor every time.
  • Onion: White onion is used in traditional Mexican food due to its sharp bright flavor.
  • Chile peppers: Jalapeños or serranos. Serranos bring a little more heat, so when you order “hot” rather than mild salsa, it’s more than likely due to serrano peppers.
  • Garlic: Just a clove or two. Enough to give depth.
  • Cilantro and salt: Fresh cilantro for that unmistakable flavor. Salt pulls everything together.

Other adds ins include spices chosen by the restaurant, an acid that usually is a combination of lime juice and vinegar.

Restaurant Salsa Ratio

Just like making a good vinaigrette (1 part acid, 3 parts oil) , restaurants can also follow a basic ratio before adding their own signature spices. A basic rule to follow is:

  • 28 ounce can tomatoes
  • ¼ cup onion
  • 1-2 jalapeños
  • 1 garlic clove
  • 2 tablespoons cilantro
  • 1-1½ teaspoons salt

From there make it yours and add your own signature seasoning ingredients.

I was lucky to have an Executive Chef of a popular local Mexican restaurant share her combination of ingredients. I happen to think it’s the best restaurant salsa around. Let’s take a look:

Ingredients You’ll Need

Ingredients to make Mexican Restaurant Salsa.
  • Vegetables: Canned Tomatoes, Jalapeno Pepper, Onion
  • Tomato Juice: You may be wondering why drain the tomatoes and then add tomato juice. Tomato juice is a smooth product made by pureeing tomatoes and then straining. The juice in a can of tomatoes is a watery product produced by processing and canning tomatoes.
  • 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 Table Salsa, Mexican Restaurant Style

Mexican restaurants make huge batches of their salsas daily in large commercial blender machines. It’s basically a blender salsa that creates that smoother scoopable texture. The chef relayed the recipe to me in gallons, pints and cups, and did so by memory. It took me making many batches of this salsa to scale it down for the home cook.

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. This can also a blender salsa recipe.

Step 1: How to make Mexican Restaurant Salsa.
Step 2: How to make mexican restaurant style salsa.
  1. Step 1: Rough chop the onion, drain the tomatoes and, if you’re wanting a milder salsa, remove the seeds and veins from the jalapeno.
  2. Step 2: Place all of the ingredients into a food processor or blender.

Pro Tip: How to remove seeds and veins from a jalapeno pepper: Cut off the top of the jalapeno pepper, use the handle of a spoon or fork to easily scrape out the seeds and veins.

Step 3 to make homemade Mexican Restaurant Salsa.
A jar of homemade restaurant style mexican salsa.
  1. Step 3: About a dozen pulses will blend the salsa into restaurant quality texture.
  2. Step 4: Serve immediately or store in the refrigerator. I like to use a Mason-style jar for storage.

What To Serve With Mexican Restaurant Style Salsa

It isn’t just for chip dipping, this type of salsa is great on:

Tips For Success

  • Heat Factor: The fresh heat flavor comes from a fresh jalapeno pepper or serrano peppers. When I make this salsa, I use jalapeno and 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, leave the seeds and veins in or use serrano peppers.
  • Chile Powder (not chili seasoning): Use a single ground chile New Mexico Chile Powder for this recipe. Ancho Chile Powder will work. I prefer the warm heat from New Mexico Red Chile Powders. Avoid a Chili Seasoning blend used for chili soup recipes. These blends already contain other seasonings which would dramatically change the flavor of this salsa.
  • Cilantro: Always use cilantro. It’s part of the restaurant salsa experience.
  • Texture Is Everything: Restaurant salsa is much thinner than pico de gallo. It should almost pour without being watery. And just loose enough that a chip easily dips. The blender or food processor does most of the work here.
  • Seasoning Balance: Don’t be afraid of salt here. Restaurants aren’t. Restaurant salsa usually has more salt than home cooks expect. Without it, once you dip a chip, it will taste flat. I always add a pinch of sugar, not enough to make it sweet, but to balance the acidity in the tomatoes, lime and vinegar.
  • Let It Rest: You can serve this salsa immediately, but if you give it 30 minutes in the refrigerator the ingredient flavors will marry.

How To Adjust Heat Levels

Mild, medium or hot, what do you order at your favorite Mexican Restaurant? Here are tips to make the adjustments.

  • Mild: Remove the seeds from the jalapeño.
  • Medium: Use one or two jalapeños.
  • Hot: Add serranos. Or toss in a chile de árbol if you're feeling brave.

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 three cups. I like to store it in a Mason style jar.

FAQ’s

Why Is Mexican Restaurant Salsa So Thin?

When canned tomatoes are pulse blended, they release water. Plus, many Mexican restaurants add tomato juice for added flavor and color. And it’s simply easier to eat chips with a thin salsa. Chunky salsas can be messy from bowl to mouth.

Should Restaurant Salsa Be Served Cold Or At Room Temperature.

That’s an easy one. Cold salsa served directly out of the refrigerator has a dull flavor. The answer is, for best flavor, let is come to room temperature before serving. About 30 minutes will work well here.

Do Mexican Restaurants Use Canned Tomatoes For Salsa?

Yes, many do. They’re available year round, reliable with flavor and color. Some Mexican restaurants may alter the flavor profile by using fire roasted.

Mexican Restaurant Salsa Recipe

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

When I was in culinary school, we spent a lot of time talking about technique. Fancy sauces, reductions, all that stuff. But one of the things that stuck with me most was how simple great food can be. Restaurant salsa is a perfect example. Tomatoes, chiles, onion, garlic. Blend it. Season it, taste it. Done.

This recipe is my go-to salsa Mexican restaurant style version. Fast. Bright. And a little addictive.

This restaurant salsa recipe is a must have, and a must make.

Explore More Mexican Salsa Recipes

If you love making Mexican sauces and salsas at home, try exploring other classics like Red Chile Sauce, a must have for any serious cook looking to improve their Southwestern cooking skills and elevate the flavor of Mexican main courses. And if you’re looking for a queso recipe for those chips, don’t miss my Mexican Queso Blanco Recipe. It’s so easy.

And don’t miss my Mexican Food Category. Lots of classic recipes to bring a fiesta to your family. This recipe for Red Chile Guajillo Sauce is great to make Pork Tenderloin Tacos.

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

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

Mexican restaurant salsa in a bowl served with tortilla chips.
Print Recipe
4.75 from 4 votes

Homemade 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: 3 cups
Calories: 44kcal
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
  • 2 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
  • 1 teaspoon salt
  • ½ teaspoon New Mexico Red Chile Powder or Ancho will work well
  • ¼ teaspoon Mexican oregano
  • ½ to 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

Tips For Success:
  • Heat Factor: The fresh heat flavor comes from a fresh jalapeno pepper or serrano peppers. When I make this salsa, I use jalapeno and 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, leave the seeds and veins in or use serrano peppers.
  • Chile Powder (not chili seasoning): Use a single ground chile New Mexico Chile Powder for this recipe. Ancho Chile Powder will work. I prefer the warm heat from New Mexico Red Chile Powders. Avoid a Chili Seasoning blend used for chili soup recipes. These blends already contain other seasonings which would dramatically change the flavor of this salsa.
  • Cilantro: Always use cilantro. It’s part of the restaurant salsa experience.
  • Texture Is Everything: Restaurant salsa is much thinner than pico de gallo. It should almost pour without being watery. And just loose enough that a chip easily dips. The blender or food processor does most of the work here.
  • Seasoning Balance: Don’t be afraid of salt here. Restaurants aren’t. Restaurant salsa usually has more salt than home cooks expect. Without it, once you dip a chip, it will taste flat. I always add a pinch of sugar, not enough to make it sweet, but to balance the acidity in the tomatoes, lime and vinegar.
  • Let It Rest: You can serve this salsa immediately, but if you give it 30 minutes in the refrigerator the ingredient flavors will marry.

Nutrition

Serving: 1cup | Calories: 44kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 786mg | Potassium: 119mg | Fiber: 2g | Sugar: 6g | Vitamin A: 302IU | Vitamin C: 11mg | Calcium: 29mg | Iron: 1mg

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

Chipotle Mac and Cheese with Chicken

By 14 Comments

Smoky chipotle peppers in adobo set the tone for this bold, Southwestern-Mexican spin on mac and cheese with chicken. Creamy, stove-top macaroni with tender shredded chicken, melted cheese, and that slow-building chile heat transforms an all-American classic comfort food into something deeper, moodier, and just a little bit daring.

Chipotle mac and cheese in a rustic bowl.

What Is Chipotle Mac and Cheese?

Chipotle Mac and Cheese is Classic All American Comfort Food that moved to the Southwest and picked up a little heat and smoky flavor from Chipotle chile peppers. We’ll combine elbow macaroni with a creamy cheese sauce, cooked chicken breast and then turn up the flavor with the chipotle peppers.

What Are Chipotle Peppers?

Chipotle peppers are dried and smoked jalapeno peppers. For this recipe, we’re using canned chipotle peppers in adobo sauce, a popular canned condiment, where smoked jalapenos are packed in a tangy tomato-based adobo sauce. The sauce rehydrates them and infuses them with a smoky depth of flavor.

I first started playing with canned chipotle peppers in culinary school. We'd puree it into sauces and I remember thinking, why does this taste like it's been kissed by fire? It simply adds a warm smoky to heat to any dish.

Is It Spicy?

It can be, but you’re in charge. Chipotle peppers can carry a wallop of heat. But if you follow the amounts I’ve indicated in this recipe, you’ll have a medium heat experience with gentle warmth. Two or three? You’ll crank up that heat level to very spicy. Before dicing a chipotle pepper, I slice it open and scrape out the seeds and veins, as that’s where the heat lies.

Why You’ll Love This Recipe

  • One Pot: This is an easy stove-top, one-pot recipe that’s ready in a jiff.
  • No Drain: The pasta is covered with just enough water to cook the pasta. The water cooks down, so there’s no draining of pasta water. You’re left with a starchy thick soupy pasta. And when the rest of the ingredients are added, you have a luscious rich creamy cheesy mac and cheese.
  • Mac and Cheese With Evaporated Milk: This recipe uses an old fashioned product, evaporated milk. Evaporated Milk is thickened milk, which results in a creamier liquid for pasta and makes for great consistency for a smooth sauce. If you’ve never tried it, you’re in for a treat.
  • Comfort Food: This recipe combines All American Classic Comfort Food with Traditional Mexican and Southwestern Cooking – thanks to those chipotle peppers and lots of cheese.
  • Quick: Ready in about 30 minutes … or less.

Key Ingredients You’ll Need

Ingredients to make Chipotle mac and cheese with chicken.
  • Best Pasta Shapes: There’s a reason elbow macaroni is a traditional choice for macaroni and cheese. It’s curves, cups and hollows work very well to trap that cheese sauce. Any short variety will work well here. I also love using cavatappi or even shell pasta shapes.
  • Choosing The Right Cheese: Since this is a Southwestern Macaroni and Cheese recipe, choose Pepper Jack. It will bring a bit more heat to the overall flavor, and jack cheeses are great melting cheeses. We’re also using Velveeta, the ultimate melting cheese for macaroni and cheese. If you’re opposed to using Velveeta, substitute with a medium cheddar.
  • The Smoky Heat: Canned chipotle peppers in adobo sauce. That smoky, brick-red flavor is gold in this recipe.
  • Chicken: I like to purchase boneless, skinless chicken breasts. A 30-minute bake in the oven is all you need. You can purchase a rotisserie chicken to save time.
  • Mustard Powder: You'll see mustard powder in classic American mac and cheese, Southern baked versions, and even some French-style cheese sauces inspired by Mornay sauce. It matters because once stirred into a creamy sauce, it wakes everything up. Just a pinch cuts through the richness and pulls the flavors into focus. And for the science part, it has compounds that help keep that sauce nice and creamy.

How to Make Chipotle Mac and Cheese With Chicken

Cooking chicken breasts to make chipotle mac and cheese with chicken.
Step 2: Cubed cheese to make chipotle macaroni and cheese with pasta.
  1. Step 1: Cook The Chicken: Spray a baking dish with PAM. Place the chicken breasts in a baking dish and bake at 350 degrees for 30 minutes.
  2. Step 2: Cube The Cheese: While the chicken is baking, cube the cheese and let it sit at room temperature until ready to use. Set out the butter and let it come to room temperature.
Step 3: Cooking elbow macaroni to make macaroni and cheese with chicken.
Step 4: Adding evaporated milk and butter to cooked elbow macaroni.
  1. Step 3: Cook The Macaroni: Add elbow macaroni to a 6 qt. Dutch oven. Add enough water to just cover the pasta. Cook for about 6 minutes or until macaroni is tender and water is mostly evaporated. Stir frequently so the macaroni doesn’t stick to the bottom of the pan. No need to drain the pasta.
  2. Step 4: Add Dairy: Add evaporated milk and butter. Stir and bring to a simmer.
Step 5: Adding cheese and chipotle peppers to make macaroni and cheese with chicken.
Step 6: Adding chicken to cooked macaroni and cheese.
  1. Step 5: Add The Cheese: Remove the pot from the heat and add the cubed cheese, chipotle peppers and adobo sauce and mustard powder. Stir well until cheese is melted and ingredients combined.
  2. Step 6: Add The Chicken: Add the cooked and cubed (or shredded) chicken. Stir well, it should look glossy and lush. Serve immediately in your favorite Southwestern style serving bowl.
Chipotle Mac and Cheese in a Mexican Style Bowl.

Storage, Reheating, Make Ahead

  • Make Ahead: If making ahead for a party, completely cook the dish and store in the refrigerator. The dish will thicken, that’s normal. When ready to serve stir in warm milk. Everything will loosen up.
  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheating: I like to reheat individual servings in the microwave. The 50% power feature is your best friend. A gentler heat avoids those microwave food explosions. Reheat in 30 second increments until heated.
  • Freezer: You can freeze macaroni and cheese, but please know the texture will be compromised. The pasta may become softer. It’s still good, but not like first day magical. Use zip-lock style freezer bags and label with date and ingredient.

What To Serve With It

This is a very hearty and rich dish. I usually just eat a bowl for dinner and call it good. However, you can serve something fresh, like a garden salad with a light vinaigrette to cut through the richness. Take a look at my recipe for Sweet Red Wine Vinaigrette. As far as wine, a crisp California Chardonnay is a perfect pairing.

FAQ’s

Why Is My Sauce Grainy?

Too much heat. Adding cheese while the milk sauce is boiling will compromise the texture. Make sure to lower the heat or pull it off the heat when stirring in the cheese.

Is This Recipe Gluten Free?

All you need to do is purchase gluten free pasta. The rest of the ingredients are naturally gluten free.

Baked vs Stovetop. Which Is Better?

That just depends on what texture you’re after. Stove-top delivers a creamier, looser and silkier texture. Baked mac and cheese will give you some crispy edges and corners and allows you to add a crunchy top using panko. It’s all delicious, there’s really no wrong answer.

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

In the end, this chipotle macaroni and cheese with chicken recipe is everything I want in a comfort dish. It's creamy, smoky, a little bold, and very weeknight-doable. Keeping this a stove-top recipe for that ultra creamy chipotle chicken mac and cheese vibe, it hits every time. If you've never tried mac and cheese with chipotle peppers in adobo, this is your sign. It's cozy food with a Southwestern edge, and once you taste that smoky heat folded into all that cheese, there's really no going back.

Browse More Comfort Food Mac and Cheese Recipes

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.

A bowl of chipotle mac and cheese with chicken.
Print Recipe
5 from 5 votes

Chipotle Mac and Cheese with Chicken

This Southwestern-Mexican dish is inspired by the bold, smoky flavor of chipotle pepper in adobo. Think classic comfort food meets chile-forward heat. A Southwestern version of America's favorite dish.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Pasta Recipes
Cuisine: Southwestern
Servings: 12
Calories: 384kcal
Author: Lea Ann Brown

Ingredients

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

Instructions

  • Cook The Chicken: Spray a baking dish with PAM. Place the chicken breasts in the baking dish, salt and pepper them and bake at 350 degrees for 30 minutes. Once cool enough to handle, cut into cubes or shred.
  • Cube The Cheese: While the chicken is baking, cube the cheese and let it sit at room temperature until ready to cook the macaroni and cheese. Set out the butter and let it come to room temperature.
  • Cook The Pasta: Add elbow macaroni to a 6 qt. Dutch oven. Add enough water to just cover the pasta. Cook for about 6 minutes or until macaroni is tender and water has mostly evaporated. Stir frequently so the macaroni doesn't stick to the bottom of the pan. No need to drain the pasta.
  • Finish the dish: Add evaporated milk and butter. Stir and bring to a simmer.
  • Remove the pot from the heat and add the cubed cheese, chipotle peppers and sauce and mustard powder. Stir well until cheese is melted and ingredients combined.
  • Add the cooked and cubed (or shredded) chicken. Stir well, it should look glossy and lush. 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. If you’re worried about the heat of the pepper, slice it open and scrape out the veins and seeds. That’s where a lot of the heat lies.
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.
This recipe was originally published to cook in the Instant Pot. I’ve republished to be a stove-top version, simply because I prefer to haul out my Dutch Oven rather than the Instant pot. But both work well.
Instant Pot Version:
In the insert of an Instant Pot or pressure cooker, add macaroni, 4 Cups water, butter, kosher salt, ground mustard, chipolte peppers and adobo sauce. Cook in the pressure cooker for 5 minutes on high, then quick release. Add the evaporated milk and half of the cheeses and use a wooden spoon to vigorously stir until the cheeses have melted then repeat with the rest of the cheese, stirring until the sauce is creamy. Add cubed chicken and serve.

Nutrition

Calories: 384kcal | Carbohydrates: 33g | Protein: 27g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 728mg | Potassium: 336mg | Fiber: 1g | Sugar: 5g | Vitamin A: 512IU | Vitamin C: 0.5mg | Calcium: 327mg | Iron: 1mg

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

Southwest 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 Corned Beef Sliders

By 28 Comments

This recipe for Glazed Corned Beef Sliders will change your whole outlook on Corned Beef. Most recipes boil it into submission, leaving you with a one-note, cabbage-heavy plate that doesn't do justice to this rich, flavorful beef roast cut. Treat it well and finish it with a sticky, sweet-savory molasses glaze and you’ve got something entirely different. These corned beef sliders are tender, caramelized, and built for real flavor.

Molasses glazed corned beef sliders on a wooden cutting board.

Corned beef is a brisket. And deserves to be treated like a roast beef. Most people have only had the boiled version, which I’ve always found a peculiar way to cook a big cut of expensive beef. A legit beef roast cut turns into something rich and deeply flavorful when roasted, and without relying on cabbage to make it a meal.

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What Makes These Corned Beef Sliders Different?

If you've ever felt hesitant about cooking corned beef (or just bored with the usual), this is the method that changes everything.

  • Celebrating St. Patrick’s Day just got easier thanks to a pressure cooker. I can’t think of an easier way to braise a Corned Beef Brisket.
  • Glazed and quick finished in the oven to get those wonderful sticky edges.
  • The Molasses glaze brings a deep, almost smoky sweetness you don't expect. A great compliment to the salty corned beef. While the Instant Pot is working its magic, simply whip together the thick rich glaze consisting of mustard, horseradish, red wine vinegar and molasses. That combination of ingredients alone should pique your curiosity.
  • No cabbage needed to complete the meal.
  • A beef roast, in this case, flavorful corned beef seems to be

Quick Answer If You’re Skimming: Corned beef sliders are made by pressure cooking brisket, finishing it with a sweet-savory glaze, then slicing or shredding it onto slider buns instead of serving it with cabbage.

What Cut Of Corned Beef (And Why It Matters)

This question and topic gets skipped way too often. Corned beef is brisket. You can purchase it either flat cut or the point cut. It’s a whole brisket cut into two sections.

And brisket is tough. It’s full of connective tissue, which is not a bad thing. That's where the magic flavor is. Cook it correctly, low and slow in the oven, or in a crock pot, or this method for pressure cooking softens, melts, turns the meat silky.

I’ve used both cuts for this recipe and they both work, however, I’ve learned to reach for the flat cut for better slicing.

  • Flat cut: slices clean, great for neat sliders.
  • Point cut: is fattier, messier, arguably better flavor.

If you've cooked chuck eye roast or a rib roast before, you already get the idea. Different cuts with different behavior.

Ingredients You’ll Need

Ingredients to make glazed corned beef sliders.
  • Slider Buns: I highly recommend using Kings Hawaiian Rolls, or Kings Hawaiian Slider Buns. The sweet flavor compliments the salty flavor of the corned beef.
  • Cheese: The nutty flavor of Swiss cheese is another complimentary flavor for this recipe.
  • The Glaze: The combination of horseradish, mustard, molasses and red wine vinegar creates a memorable flavor for the corned beef glaze. Sweet, salty, tangy and with a bite of horseradish, it’s amazing.

Sometimes I throw in a little red chile powder. Chipotle if I want smoke. Red chile if I'm leaning Southwestern New Mexico. Not required. But wow, it's good.

How To Cook Corned Beef For Sliders

Molasses glaze for Instant Pot Glazed Corned Beef Sliders
  1. Step 1: Cooking corned beef in the Instant Pot is crazy easy. Place the corned been in the Instant pot along with it’s seasoning packet and 1 cup water. Follow time instructions in the recipe card below.
  2. Step 2: Place the cooked corned been on a sheet pan and liberally slather on the glaze using a silicone brush. Pop it in a pre-heated oven for fifteen minutes, glazing the brisket with more of the glaze every five minutes.

At this point, if you don’t want to make slider sandwiches, slice against the grain and simply serve this as Glazed Corned Beef.

Glazed corned been sliders on a wood cutting board garnished with pickles.

How To Assemble The Sliders

  1. Step 3: Cut the meat against the grain as to avoid getting chunks of stringy meat. Build your corned beef sliders by placing chunks of the meat on the bottom half of the slider bun.
  2. Step 4 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.

Soft bun, sticky beef, a balance that matters.

Make Corned Beef Sliders In Your Crock Pot

Cover the brisket half way with water and cook low and slow all day. Then into the oven with the glaze so it tightens up and gets sticky.

How Long To Cook Corned Beef

If you remember one thing, let it be this. Low and slow wins.

  • Oven: about 45 to 60 minutes per pound at 300°F
  • Instant Pot: roughly 90 minutes total
  • Slow cooker: 8 hours low, 4-5 hours high

Quick answer:
Cook corned beef until it's fork-tender. In the oven, that's usually close to an hour per pound at a low temp.

How To Know When It’s Done

This is the one time I’m not going to insist you use an instant read digital meat thermometer. Forget chasing a perfect temperature, instead, grab a fork, if it slides in easy, it’s done. If it feels a little rubbery, give it more time.

Tips For Success

  • Swiss cheese is not the most cooperative melting cheese … unless you let it come to room temperature. Set the cheese out for about 30 minutes to soften.
  • Rinse: Rinse the corned beef with cold water before cooking. The reason is to remove the salt and brine. Rinsing helps insure the meat is not too salty, but doesn’t hurt the flavor, which is already infused into the meat.
  • Don’t Rush It: Brisket doesn't care about your timeline, please make sure the meat is nice and tender.
  • Broiler: Watch those sliders like a hawk once they’re in the broil stage. The molasses glaze is sugary and will burn quickly.

Can You Make It Ahead Of Time?

Yes, please do. Cook it, chill it, and gently reheat in the oven until warm. The meat will be easier to slice and the flavor more defined. Then glaze, finish and build those sliders.

Storing, Freezing and Reheating

  • Refrigerator: Store any leftover corned beef in the refrigerator in a sealed container for up to four days.
  • Freezer: Store left over corned beef in the freezer for up to three months. I like to use zip-lock style freezer bags. Squeeze the air out and lay flat to maximize freezer space. Be sure to use a Sharpie to indicate contents and freeze date.
  • Reheating: Thaw corned beef in the refrigerator overnight. Wrap in foil and gently reheat in a 300 degree oven until warm enough to eat. I don’t like beef warmed in the microwave, it can cause the texture to become rubbery.

FAQ’s About Corned Beef

Do You Have To Rinse Corned Beef?

I always do. It keeps the salt in check without removing flavor from the beef.

Why Is My Corned Beef Tough?

It hasn’t been cooked long enough, it’s as simple as that.

Is Corned Been Already Cooked?

It’s salt cured, but you still need to cook it.

What To Serve With Glazed Corned Beef Sliders.

Side dish ideas for these sliders would be Classic Potato Salad, or Jalapeno Pineapple Coleslaw. And if you’re missing the cabbage, try something new and exciting. Take a look at my recipe for Rode Kool. A Dutch red cabbage recipe that will WOW you.

Before You Go

Corned Beef isn’t just a seasonal, cook only on St. Patrick’s Day event. It’s available year round at your grocery store, it’s a brisket, and it’s versatile. And once you taste it glazed like this, you’ll want to make it often.

Explore More Beef Roast Recipes

And don’t miss my category for Beef Recipes, you’ll find lots of great dinner ideas, including one of the most popular on my site for Coca Cola Brisket. A slow cooker brisket recipe that will wow your crowd.

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.

Glazed corned beef sliders.
Print Recipe
5 from 1 vote

Instant Pot Glazed Corned Beef Sliders

Instant Pot Glazed Corned Beef Sliders. 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: 12 sliders
Calories: 538kcal
Author: Lea Ann Brown

Ingredients

  • 2 ½ – 3 pound pound Corned Beef Brisket Flat Cut
  • 2 Tablespoons Yellow mustard
  • 1 teaspoon Prepared horseradish or more if you're a fan.
  • 2 Tablespoons Red wine vinegar
  • ¼ cup Molasses I like regular molasses. Back Strap is stronger in flavor.
  • 3 slices Swiss Cheese cut into 4ths
  • 12 Kings Hawaiian Slider buns Or regular slider buns

Instructions

  • Rinse corned beef under cold water. Place the corned beef, fat side up, in the bottom of an Instant Pot. Sprinkle on the seasoning packet and pour in 1 cup cold water. Place lid on Instant Pot and set 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, unplug the Instant Pot and let the steam naturally release for 10 minutes. Then press the steam valve to release the remaining steam. Remove corned beef to a sheet pan. Using a silicone brush, liberally baste the corned beef with the glaze. 
  • Preheat oven to 400 degrees. Place the brisket in the oven, cook for 15 minutes basting with glaze every 5 minutes. Lower oven heat if you feel it's too hot for the glaze. If it smells like it's burning, turn it down.
  • Remove brisket from oven and place the brisket on a cutting board. Let rest for 10 minutes. Switch oven temperature to broil.
  • With a sharp knife, 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 briefly until cheese is melted. Remove from oven, top with the other half of the slider bun and serve.

Notes

Tips For Success
  • Swiss cheese is not the most cooperative melting cheese … unless you let it come to room temperature. Set the cheese out for about 30 minutes to soften.
  • Rinse: Rinse the corned beef with cold water before cooking. The reason is to remove the salt and brine. Rinsing helps insure the meat is not too salty, but doesn’t hurt the flavor, which is already infused into the meat.
  • Don’t Rush It: Brisket doesn't care about your timeline, please make sure the meat is nice and tender.
  • Broiler: Watch those sliders like a hawk once they’re in the broil stage. The molasses glaze is sugary and will burn quickly.

Nutrition

Calories: 538kcal | Carbohydrates: 22g | Protein: 34g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Cholesterol: 116mg | Sodium: 2570mg | Potassium: 729mg | Fiber: 1g | Sugar: 8g | Vitamin A: 37IU | Vitamin C: 56mg | Calcium: 93mg | Iron: 5mg

Glazed Corned Beef Sliders … 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 Southwestern 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.

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 my recipe for Southwestern 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.

Explore More Southwestern Shrimp Recipes

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 Mexican Shrimp Cocktail, Campechana, a Mexican Shrimp Cocktail recipe that just happens to be the most popular on my site.

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.

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