Cooking On The Ranch

menu icon
search icon

Mashed Potatoes and Eggs Breakfast Ramekins

By 13 Comments

Mashed potatoes and eggs with crumbled bacon and Hollandaise Sauce. These individual breakfast breakfast ramekins are a great way to feed a crowd.

Poached Eggs and Mashed Potatoes in ramekins.

Looking for left over mashed potatoes recipes? If you’re like me, I love mashed potatoes so much that I always seem to make too many. Too many = left over mashed potatoes. Hence, I’m always looking for ideas or recipes so they don’t go to waste.

This recipe makes me want to make too many mashed potatoes every single week, just so I can have this ramekin breakfast every Sunday.

Fun and delicious these breakfast ramekins with poached eggs and hollandaise are sunshin-ey delightful.

Mashed Potatoes and Eggs make a wonderful breakfast.

An Easy Way To Feed A Breakfast Crowd

My time spent at Culinary School was divided between three different kitchen stations. Pastry Kitchen, Garmo and Hot Line.

While in Hot Line, each morning our team was assigned the task of preparing breakfast for the entire class. The entire class numbering 25.

One morning teammate Nathan announced he was going to teach us a breakfast recipe that was traditional from is home in Chicago.

These mashed potatoes and eggs breakfast ramekins were an easy way to feed the group and needless to say, the whole class gave breakfast a big thumbs up.  I’ve been wanting to recreate it in my own kitchen, and of course it was just as good as I had remembered.

This idea is so much easier than any other breakfast ramekin idea I’ve run across. There’s no baking involved and those leftover potatoes get some grand company with bacon and a poached egg. Don’t forget the hollandaise sauce.

Step by Step Instructions

Heating leftover mashed potatoes in the microwave makes this an easy fix. Let’s take a look.

Mashed potatoes in a ramekin.
Mashed potatoes in a ramekin topped with crumbled bacon.
  • Step 1: Line up ramekins and place a scoop of hot mashed potatoes in each.
  • Step 2: Top each with crumbled cooked bacon.
Mashed potatoes with bacon and poached eggs.
Mashed potato ramekins with poached eggs and hollandaise sauce.
  • Step 3: Add a poached egg to each ramekin.
  • Step 4: Top with a drizzle of Hollandaise Sauce.

Tips For Success

Being organized will help this process go much smoother.

  • Start by cooking sliced bacon until crispy. Break into pieces, set aside.
  • Prepare Hollandaise Sauce and set aside and keep warm.
  • Heat the left over mashed potatoes in the microwave. This works best by setting the microwave to 50% power. The cooking time obviously depends on how many left over mashed potatoes you are reheating. Heat in 30 – 60 increments until the potatoes are nice and steamy. Leave them sit in the microwave, covered to keep them warm.
  • Next, poach your eggs.
  • Then Line up your ramekins.
  • Add a big heaping tablespoon of the hot mashed potatoes to the bottom of each ramekin.
  • Top with bacon pieces.
  • Top with a poached egg.
  • Top with Hollandaise sauce and serve immediately.
How Do I Make Poached Eggs For A Group?

How do you poach several eggs at the same time? Use a hotel pan. What is a hotel pan? They’re used routinely in the restaurant trade and by catering companies. They’re also referred to steam pans, and used to keep foods warm. They’re what you see in buffet lines with heat canisters underneath. You can also use a cake pan. Just add a few inches of water to the hotel pan, or cake pan. Place it on your stove top burner and let the water come to “almost boiling” stage. Carefully crack the eggs into the steaming water and let steep for 3 – 4 minutes. Remove eggs with a slotted spoon.

What’s A Good Garnish For Poached Eggs?

Sprinkle with paprika, chile powder, or fresh chopped chives.

Variations

This recipe isn’t limited to Hollandaise Sauce. Have some fun. You can also make a quick cheese sauce.

  • 2 tablespoons butter
  • 2 tablespoons flour.
  • 1 cup milk.
  • 1 ½ cups shredded cheese of your choice.

Melt butter in a sauce pan, add flour and stir, cook 1 minute. Add 1 cup milk and 1 ½ cups shredded cheese. Stir and cook over medium heat until melted and thickened. Done!

Mashed Potatoes with Eggs.

Stab at that beautiful egg and let the yolk spread over the contents of that ramekin.

Grab a fork and dig in!

Mashed Potatoes and Eggs

Of course plain good old fashioned mashed potatoes are what this recipe was designed for. But any one of my other mashed potato creations, will work beautifully for this recipe.

  • Spicy Mashed Potatoes: These mashed potatoes with cheese and salsa are used to stuff into a poblano pepper. Have leftovers? use these spicy potatoes for these breakfast ramekins.
  • Poblano Chive Mashed Potatoes, Turn these breakfast ramekins into a Mexican themed breakfast. Substitute the Hollandaise sauce for the cheese sauce I’ve outlined above. Substitute crumbled chorizo for the bacon.
  • Make Ahead Mashed Potato Casserole: With sour cream and chives, they’re a perfect candidate for this left-over mashed potatoes for breakfast.

Next time you have left over mashed potatoes and want them for breakfast, 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 comment about your experience with the recipe.

And if you have a favorite way to use up mashed potatoes, let me know, I’d love to give it a try.

Poached Eggs and Mashed Potatoes in ramekins.
Print Recipe
5 from 5 votes

Mashed Potatoes and Eggs Breakfast Ramekins

What a great way to use up left over mashed potatoes and serve your brunch crowd in style. Mashed potato breakfast ramekins with bacon, poached egg and Hollandaise sauce.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Breakfast Recipes
Cuisine: American
Servings: 6
Calories: 399kcal
Author: Lea Ann Brown

Ingredients

  • 1 ½ cups Mashed Potatoes left-over and reheated
  • 4 slices bacon cooked and diced
  • 6 eggs poached
  • 1 ½ cups Hollandaise Sauce or Cheese Sauce
  • Chopped Chives, paprika or chile powder for garnish

Instructions

  • In a fry pan, fry bacon until just crispy, crumble and keep warm.
  • Prepare Hollandaise or Cheese Sauce. Set aside and keep warm.
  • In a medium sauce pan, heat water and poach eggs. Cook about 5-6 minutes.
  • In the meantime, re-heat mashed potatoes and keep warm.
  • To build, using 6 small ramekins: Place about ¼ cup mashed potatoes in each ramekin. Divide crumbled bacon evenly over the mashed potatoes. Add a poached egg to each ramekin cup. Then drizzle on ¼ cup of your sauce. Serve immediately.

Notes

This recipe will also work for left over baked potatoes. Just smash the baked potato with fork, and then reheat in the microwave. 
How To Poach Several Eggs At Once: 
How do you poach several eggs at the same time? Use a hotel pan. What is a hotel pan? They’re used routinely in the restaurant trade and by catering companies. They’re also referred to steam pans, and used to keep foods warm. They’re what you see in buffet lines with heat canisters underneath. You can also use a cake pan. Just add a few inches of water to the hotel pan, or cake pan. Place it on your stove top burner and let the water come to “almost boiling” stage. Carefully crack the eggs into the steaming water and let steep for 3 – 4 minutes. Remove eggs with a slotted spoon.
This recipe isn’t limited to Hollandaise Sauce. Have some fun. You can also make a quick cheese sauce.
  • 2 tablespoons butter
  • 2 tablespoons flour.
  • 1 cup milk.
  • 1 ½ cups shredded cheese of your choice.
Melt butter in a sauce pan, add flour and stir, cook 1 minute. Add 1 cup milk and 1 ½ cups shredded cheese. Stir and cook over medium heat until melted and thickened. Done!

Nutrition

Calories: 399kcal | Carbohydrates: 18g | Protein: 10g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 182mg | Sodium: 618mg | Potassium: 254mg | Fiber: 1g | Sugar: 1g | Vitamin A: 238IU | Vitamin C: 12mg | Calcium: 29mg | Iron: 1mg

Mashed Potatoes and Eggs Breakfast Ramekins … It’s What’s For Breakfast

Crab Quiche With Cottage Cheese

By 5 Comments

This Crab Quiche Recipe is perfect for a ladies lunch, a holiday celebration, brunch, or for a cozy dinner in front of the TV. So hearty in nature you could almost call this a crab casserole. Learn which crab meat is the best to use and which creamy ingredients make this a special quiche recipe.

Crab Quiche Recipe.

Ok, be honest, isn’t it wonderful to have a homemade quiche around? Think about every time you’ve made one. Besides being a great dish for entertaining, they’re great for a breakfast snack or a quick lunch. They’re easy to heat up and they keep well in the fridge, maintaining their beautiful shape and flavor.

Cottage cheese in quiche is an experience everyone needs to try. Rich and thick, Monterey Jack and sour cream join in for a creamy cheesy quiche.

I’ve made this recipe tart style, as my relationship with Pate Brisee pie-tart dough continues to escalate.

As does my obsession with my tart pans and making tarts. In all of their fluted glory, they make me very happy. Very happy because it wasn’t all that long ago that I couldn’t make a homemade pie crust to save my life.

My original version of the recipe was made in a deep dish pie pan without using a crust. Now made in tart version, I doubt I’ll ever go back.

What Canned Crab Meat Should I Choose?

While in Culinary School, the use of quality products was a very strong everyday reinforcement in our cooking theories.

Buying canned crabmeat has always been a mystery to me, so I was thrilled to learn the differences. We were advised that Jumbo Lump Crabmeat should be your choice. However, it comes with a high price tag. But it also is made up of large pieces of crab with fine texture and sweet flavor. Crab labeled Colossal is even more expensive and should be considered if it’s simply for dipping in melted butter. Both of these grades are recommended for more stand alone uses featuring the delicate flavors.

Lump Crabmeat is third in line. Mostly consisting of body meat, it’s still beautiful in color and fresh in flavor. A good choice for crab cakes. Even with the large chunks, it would still bind together.

I used lump crabmeat for my crab quiche recipe.

Crab quiche on a sheet pan garnished with parsley.

Variations

  • You can also make this as a crustless crab quiche. Use an 8 x 8 casserole dish sprayed with Pam.
  • Don’t have a 9″ tart pan? A deep dish pie pan works just as well.  And important, if using a 9″ tart pan, when filled with the tart dough, this recipe will yield two tarts.
  • Substitute Swiss cheese for the Monterey Jack Cheese.

Crab Quiche with Cottage Cheese

There’s just a hint of Diablo Sauce, which is a tomato based spicy sauce, mixed with sour cream. Due to it’s spicy nature, I used it sparingly, combined with sour cream, as a “frosting” to top off the flavor scheme.

Using canned crabmeat, this is easy to make and was perfect for our Saturday evening where we settled in to watch the final episode of Godless. Not seen it? Great show in all of its classical Western style.

Crab quiche served with red grapes.

Next time you’re thinking quiches, I hope you give this one a try.

And if you’re looking for more breakfast recipes, don’t miss my Breakfast Category, you’ll find lots of great breakfast ideas, including the most popular on my site for Country Potatoes with Ham.

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.

Crab Quiche Recipe.
Print Recipe
5 from 4 votes

Easy Crab Quiche

This Crab Quiche Recipe is perfect for a ladies lunch, a holiday celebration, or brunch or for a cozy dinner in front of the TV. Hearty in nature you could almost call this a crab casserole. With canned lump crab meat, cottage cheese and Monterey Jack, it’s luscious in flavor.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Breakfast Recipes
Cuisine: French
Servings: 6
Calories: 796kcal
Author: Lea Ann Brown

Ingredients

  • 4 large eggs
  • 1 cup sour cream
  • 1 cup cottage cheese
  • ¾ cup Parmesan Cheese grated
  • ¼ cup flour
  • 1 pinch salt
  • 4 shakes tabasco sauce
  • ⅛ teaspoon fresh nutmeg grated
  • ¾ cup lump crab meat rough chopped
  • 4 cups monterey jack cheese shredded
  • 2 prepared pie crusts
  • 2 Tablespoons Diablo Sauce Optional (link in instruction section)
  • 2 Tablespoons Sour Cream

Instructions

  • Preheat oven to 350 degrees. If making this crustless, lightly grease 1-10 inch deep dish glass pie plate or an 8 x 8 casserole dish. 
    If using tart pans, line each tart pan with pie crusts. Refrigerate for at least 30 minutes before adding quiche mixture. And remember to dock the crust with a fork before adding quiche mixture. 
  • In a large bowl, with a whisk, blend the eggs, sour cream, cottage cheese, parmesan cheese, flour, salt, tabasco sauce, and nutmeg.
  • Stir in the crabmeat and Monterey jack cheese.
  • Pour the crabmeat mixture into the prepared deep dish pie plate, tart pans or casserole and bake for 45 – 60 minutes or until puffed and golden brown and knife inserted near the center comes out clean. Let stand 10 minutes before serving,
  • To serve, top with two tablespoons of Diablo Sauce (optional) and Two Tablespoons of Sour Cream. Using a spatula, spread over the top as a frosting.

Notes

Important Yield Information:
You can also make this as a crustless crab quiche. Use an 8 x 8 casserole dish sprayed with Pam. Don’t have a 9″ tart pan? A deep dish pie pan works just as well. 
And important, if using a 9″ tart pan, when filled with the tart dough, this recipe will yield 2 tarts.

Nutrition

Calories: 796kcal | Carbohydrates: 35g | Protein: 40g | Fat: 54g | Saturated Fat: 28g | Cholesterol: 253mg | Sodium: 1250mg | Potassium: 313mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1194IU | Vitamin C: 2mg | Calcium: 827mg | Iron: 3mg

For your convenience, this post includes affiliate links for your shopping convenience.

Homemade Hummus with Slow Roasted Cherry Tomatoes

By 5 Comments

Hummus with slow roasted cherry tomatoes and capers … you’re not the only one who gets dressed up for the Holidays. This simple dip of plain hummus gets some bling. Wow your guests with Slow Roasted Cherry Tomato Hummus with Capers.

Homemade hummus topped with roasted cherry tomatoes.

Hummus might just be the best gift from the Middle East.

It’s creamy, it’s smooth and the best part…it’s healthy. It’s so simple to make if you grab a can of chickpeas at the store. And even better in flavor it you take the time to soak and cook dried chick peas.

And even simpler if you buy a container of pre-made hummus at the store and blend in slow roasted cherry tomatoes and some drained capers. If you buy pre-made, pick up a can of chickpeas so you can add some to the top to complete the garnish.

Growing up in the middle of Kansas on a diet of fried chicken and mashed potatoes, I’m hardly an expert on the subject of hummus. I try always to make it from scratch, and it’s always good.

I follow this homemade hummus recipe that I tinkered with for a long time to settle on a good combo of flavors and texture.

How To Roast Cherry Tomatoes

If you’ve never slow roasted adorable little plump cherry tomatoes, you’re in for a treat.

Halved Cherry tomatoes on a sheet pan.
Oven roasted cherry tomatoes.

All you need is a pint of cherry tomatoes, some olive oil and a low and slow oven temperature. When you slow roast cherry tomatoes they become even sweeter because they caramelize.

Chef Tip: I like to purchase Cherub brand tomatoes. Cherubs are a variety of grape tomatoes which have a stronger outer skin and meatier, less watery flesh. They are easier to slice for salads, hold up better during cooking or roasting and are reliable year round with their mild, sweet flavor.

  • Preheat oven to 275 degrees.
  • Spread the tomatoes out on a rimmed sheet pan and toss with olive oil.
  • Sprinkle with a little salt and pepper and let them slow steep themselves into grandeur.
  • In about an hour or more, you’ve got a beautiful treat to use for toppings chicken, dips or even in this fabulous homemade hummus recipe.

Is Hummus Healthy?

I always welcome a big bowl of hummus to feel better about myself. It’s crazy healthy, loaded with fiber and protein. It’s low in saturated fat and high in complex carbs.

And it makes the perfect appetizer for any gathering. Even though I’ll never get rid of my Ruffles and Heluva Good Onion Dip habit, healthy hummus, fresh vegetables and pita is always a first choice for us.

Just in time for the appetizer season ahead of us. Try making some plain hummus, and top it with some slow roasted cherry tomatoes and a spoon full of capers. Add some chickpeas to complete the presentation.

Homemade Hummus with Slow Roasted Cherry Tomatoes

Homemade hummus topped with slow roasted cherry tomatoes.

I hope you give this unique and flavorful hummus appetizer recipe a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

And if you have a favorite topping for hummus, let me know, I’d love to give it a try.

And if you’re looking for more finger food ideas, don’t miss my Appetizer Category. You’ll find lots of great recipe ideas, including the most popular on my site for Campechana (Mexican Shrimp Cocktail).

You Might Be Interested In

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.

Homemade hummus topped with roasted cherry tomatoes.
Print Recipe
5 from 3 votes

Hummus with Slow Roasted Cherry Tomatoes and Capers

Hummus gets some bling with slow roasted cherry tomatoes and capers.
Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Appetizer Recipes
Cuisine: Mediterranean
Servings: 10
Calories: 221kcal
Author: Lea Ann Brown

Ingredients

  • 1 pint Cherry Tomatoes slice tomatoes in half
  • 1 tablespoon Olive oil
  • salt
  • 2 tablespoon capers
  • For the hummus
  • 1 large garlic clove peeled
  • 30 ounces chickpeas canned, drained, liquid reserved
  • 1 ½ teaspoons kosher salt
  • ⅓ cup tahini paste (sesame paste) I love Whole Foods Brand)
  • 1 Tablespoon lemon juice fresh squeezed
  • 6 tablespoons reserved liquid from chickpeas
  • 1 Tablespoon Olive oil

Instructions

  • Preheat oven to 275 degrees. Cut the cherry tomatoes in half and place them flesh side up on a baking sheet. Drizzle the tomatoes with olive oil and sprinkle with salt. Cook for 60 – 75 minutes or until the tomatoes looked shriveled and caramelized. 
  • To make hummus. Add all ingredients to a food processor. Blend until smooth, adding more water if needed. Adjust for seasonings. You may need more lemon or salt.
  • Serve with fresh vegetables and pita wedges.  

Nutrition

Calories: 221kcal | Carbohydrates: 27g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Sodium: 407mg | Potassium: 387mg | Fiber: 7g | Sugar: 5g | Vitamin A: 260IU | Vitamin C: 12.9mg | Calcium: 58mg | Iron: 3.2mg

Homemade Hummus Topped With Roasted Cherry Tomatoes … It’s What’s For An Appetizer

Rancho De Chimayo Spicy Ranch Dressing Recipe

By 37 Comments

Traditional Buttermilk Ranch Dressing gets a spicy kick using New Mexico Red Chile Powder. Your salad greens never had it so good. Kick up your next salad with this Spicy Ranch Dressing.

If you’re a fan of New Mexico Recipes like we are, don’t miss this one for Stacked Enchiladas. A New Mexico specialty.

A tossed salad dressed with spicy ranch dressing.

I’m beginning to think that a pinch of New Mexico Red Chile Powder makes every single piece of food better. I’ve been sprinkling it on beans, dips, and even deviled eggs. And now adding it to make this Spicy Ranch Dressing.

This recipe comes from the popular New Mexican Restaurant in Chimayo. And with first bite, I fell in love and had to make it in my own kitchen.

Rancho de Chimayo Restaurant New Mexico

On our recent trip to New Mexico, we had lunch at the famous James Beard Award Winning Rancho de Chimayo.  Chimayo, New Mexico is located on the High Road between Santa Fe and Taos.

The restaurant is in a restored family hacienda style home, and when we walked in, their warm hospitality made me feel like we were being welcomed into someone’s home.

The cuisine is traditional Northern New Mexican, and Carne Adovada is what put them on the map and earned them the James Beard Award. It’s an absolutely wonderful dish that defines the spirit of New Mexico cuisine.

Their Red Chile Ranch Dressing elevates traditional ranch into a warm Spicy Ranch Dressing.

According to their cookbook, the spicy ranch dressing is simply a doctored up Hidden Valley Ranch Dressing Mix. Which makes this an incredible quick fix.

This spicy ranch dressing can be made from scratch or using a packet of Ranch Dressing. Let’s take a look.

Ingredients You’ll Need

Use both sour cream and mayonnaise to make this cool creamy recipe for buttermilk ranch dressing. 

Ingredients to make homemade buttermilk ranch dressing
  • Mayonnaise: Full fat please. And use your favorite brand.
  • Sour Cream: Again, full fat. You'll get a thicker and richer result.
  • Buttermilk: Adds a beautiful creamy texture and an under note of tang to the overall flavor.
  • Garlic: Use fresh garlic please. And use a microplane zester to grate it into the the dressing ingredients. This will help distribute that wonderful garlicky flavor.
  • Plain Old White Vinegar: No need to get fancy with the vinegar for this recipe.
  • Fresh Chives: Chives are wonderful for adding a mild onion flavor to this recipe.
  • Fresh Parsley: Use Italian Flat Leaf Parsley for this recipe. For a clean, slightly peppery taste, you'll be glad you chose it over the curly variety. Which actually makes a better garnish along side your burger than for flavor in any recipe.
  • Fresh Dill: A fresh buttery herb, using fresh dill will add a grassy flavor with notes of anise and lemon.
  • New Mexico Red Chile Powder

Ingredient Substitutions

  • Parsley: Substitute parsley for cilantro.
  • Red Chile Powder: If you don’t have access to New Mexico Red Chile Powder, substitute Ancho Chile Powder.

How To Make Spicy Ranch Dressing, New Mexico Style

Step by Step Instructions

Simple, fresh and oh-so creamy, let's take a look at these easy step by step instructions to make this recipe for spicy buttermilk ranch dressing.

Mixing together mayo and sour cream with a whisk in a glass bowl.
  1. Step 1: In a medium bowl, combine mayo and sour cream. A whisk works good for the entire process.
Whisking buttermilk in with mayonnaise and sour cream to make dressing
  1. Step 2: Add the buttermilk ¼ cup at a time, mixing as you go.
Adding dry ingredients to buttermilk ranch dressing recipe
  1. Step 3: Add in the dry ingredients. Chopped fresh chives, chopped parsley, dill vinegar and chopped or zested garlic.
Buttermilk ranch dressing recipe made in a clear bowl using a whisk and garnished with fresh parsley
  1. Step 4: Using a whisk, combine all ingredients until well blended.
New Mexico Chimayo Red Chile Powder in a small glass container.
  1. Step 5: Now comes the fun part. Add the New Mexico New Mexico Chile Powder. Start with two teaspoons and keep adding to suit your heat tolerance. I usually add four teaspoons. We like our spice.

Make It Super Simple

Purchase a package of Hidden Valley Ranch Dressing. Add 1 ½ Cups Sour Cream, ½ cup half and half, ¼ cup Buttermilk. and then add 3 – 4 teaspoons New Mexico Red Chile Powder. That’s how the restaurant rolls and it’s delicious.

Tips For Success

  • Use a microplane zester to grate garlic.
  • I like to let this dressing sit in the refrigerator for about an hour so the flavors marry and the dressing thickens slightly. But it's not a deal breaker if you don't.
  • Use sharp scissors or good kitchen shears to cut chives into very small pieces
  • Did you know you can freeze buttermilk? This recipe call for only a portion of the carton. I measure the rest into small 1 cup canning jars and freeze. It works very well, you may need to shake it up a bit before using, as it can separate.
  • This is a somewhat thick dressing that's best drizzled on a salad with a spoon. If you'd like a more pourable dressing, reduce the mayonnaise to ¼ cup. You can also use a low fat sour cream. Full fat sour cream is quite dense. Mexican Crema is a thinner product that would work well here.

Questions You May Have

Is This Spicy Ranch Dressing Gluten Free?

The benefits of making this recipe from scratch rather than using a packet mix, is this dressing is naturally a gluten free salad dressing.

A jar of homemade spicy ranch dressing next to a dressed tossed salad.

Ways to use Spicy Ranch Dressing

It's not just a salad dressing after all:

  • Drizzle it over pizza like I have for this BBQ Chicken and Jalapeno Pizza and my recipe for BBQ Brisket Pizza. It adds a wonderful compliment to the layers of bbq flavors.
  • Spicy Ranch Dressing is thick enough for you to use as a dip for celery sticks, carrots or anything that happen to land on your crudites platter.
  • It’s a great dip for those spicy chicken wings.
  • Slather it over your next piece of grilled salmon. Just spread it over the fish as you toss it on the grill and use it to baste every 5 minutes. I usually cook salmon 15 - 20 minutes depending on size.
  • Making a quick lunch of chicken avocado wraps - use this buttermilk dressing to jazz it up.
  • Next time you're grilling corn, drizzle ranch dressing over the corn once it's cooked. It's also wonderful drizzled over grilled new potatoes.
  • And speaking of potatoes, try dipping your Oven Home Fries into spicy ranch dressing, Fabulous.

Storage

Store in the refrigerator in an air tight container for up to 5 days.

I hope you give this Spicy Ranch Dressing recipe a try. It’s a great way to bring New Mexico flavors to any combination of salad greens.

And if you’re looking for more recipes, don’t miss my Salad Category. You’ll find lots of great recipe ideas, including the most popular salad dressing recipe on my site for Homemade Blue Cheese Dressing. Rich, chunky, creamy, it’s simply the best.

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 tossed salad dressed with spicy ranch dressing.
Print Recipe
5 from 3 votes

Rancho de Chimaro Spicy Ranch Dressing

Traditional Buttermilk Ranch Dressing gets a spicy kick using New Mexico Red Chile Powder. Your salad greens never had it so good. Kick up your next salad with this Spicy Ranch Dressing.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Salads, Salad Dressings and Vinaigrettes
Cuisine: American
Servings: 6
Calories: 154kcal
Author: Lea Ann Brown

Ingredients

  • ⅓ cup mayonnaise
  • ⅔ cup sour cream
  • ¾ cup buttermilk plus more if needed
  • 1 clove garlic minced or grated with a microplane zester
  • 1 teaspoon white vinegar
  • 2 tablespoons fresh parsley chopped, or cilantro
  • 2 tablespoons chives fresh, chopped
  • 1 teaspoon dried dill or 2-3 teaspoons fresh
  • sea or kosher salt and fresh pepper
  • 2-4 teaspoons New Mexico Red Chile Powder or Ancho

Instructions

  • In a medium mixing bowl whisk together the mayo and sour cream, slowly whisk in buttermilk until you reach a consistency you like.
  • Mix in garlic, vinegar, parsley, chives and dill. Season to taste with salt and pepper. From here you can tweak it to your own individual taste by adding more sour cream, mayo, vinegar or herbs.
  • Add New Mexico Red Chile Powder starting with 2 teaspoons. Add more as you taste to suit your heat tolerance.
  • I like to let this dressing sit in the refrigerator for about an hour so the flavors marry, but it's not a deal breaker if you don't.

Notes

Tips For Success:
  • Use a microplane zester to grate garlic into the the dressing ingredients. This will help distribute that wonderful garlicky flavor. 
  • This is a thick texture dressing, that’s best drizzled on a salad with a spoon. If you’d like a more pourable dressing, reduce the mayonnaise to ¼ cup. You can also use a low fat sour cream which is a thinner product. Full fat sour cream is quite dense. Mexican Crema is a good substitute, it’s thin but keeping that tangy flavor,
  • This dressing will keep in the refrigerator for about a week. And just as you can freeze buttermilk, you can most certainly freeze this dressing for up to 3 months.
  • Make this Spicy Ranch Dressing from the homemade version rather than a packet mix to amke this a naturally a gluten free salad dressing.
  • How to chop chives?  Just use sharp scissors or good kitchen shears to cut the pieces very small.
 
Make It Super Simple: Purchase a package of Hidden Valley Ranch Dressing. Add 1 ½ Cups Sour Cream, ½ cup half and half, ¼ cup Buttermilk. and then add 3 – 4 teaspoons New Mexico Red Chile Powder. That’s how the restaurant rolls and it’s delicious.
 
 

Nutrition

Calories: 154kcal | Carbohydrates: 3g | Protein: 2g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 132mg | Potassium: 84mg | Fiber: 1g | Sugar: 2g | Vitamin A: 365IU | Vitamin C: 2.7mg | Calcium: 64mg | Iron: 0.1mg

Spicy Ranch Dressing … It’s What’s For That Salad

Slow Cooker Tinga Chicken, With Chorizo

By 23 Comments

If you think you've had Chicken Tinga before, think again. This Slow Cooker Tinga Chicken takes the classic dish to the next level by adding bold Mexican chorizo and tender potatoes, all simmered low and slow in a smoky chipotle tomato sauce. It's hands-off cooking with maximum payoff. Layers of rich, spicy warm flavor that make for unforgettable tacos (or burrito bowls, tostadas, you name it).

Serve this with Gulf Coast Style Oven Baked Rice for a balanced meal.

Slow cooker chicken tinga tacos.

What Is Chicken Tinga?

To be more authentic with it’s name, this is Mexican Tinga de Pollo and hails from the city of Puebla. Chicken Tinga is a traditional Mexican dish made with shredded chicken cooked in a spicy, smoky tomato-based sauce. The sauce typically includes:

  • Tomatoes
  • Onions
  • Garlic
  • Chipotle peppers in adobo sauce (for heat and smokiness)
  • Spices like oregano and cumin

The chicken is simmered in the sauce until tender and flavorful and can be served in tacos, tostadas, burritos, or even over rice. Garnishes like sour cream, avocado, lettuce, cheese, and a wedge of lime are common.

Why Use A Slow Cooker For Tinga Chicken?

Stewing chicken works beautifully in the slow cooker. A slow cooker is much more than just a “set it and forget it” appliance. It works well to build layers of flavors. And with the ingredients involved to make Tinga de Pollo tacos, the slow cooker just makes sense.

In a nutshell, using a slow cooker offers hands-off cooking, with a deeper infusion of flavors.

The end flavor result is truly delicious. There’s Mexican chorizo involved, which adds texture and an even more smoky edge. And my recipe includes potatoes for a creamy smooth treat. Simply stated, these Slow Cooker Chicken Tinga Tacos offer a blast of rich flavor.

Tip: How to avoid dry chicken or diluted sauce: Don’t try to cook this recipe on high. Keeping the temperature low and slow will cook the chicken evenly. And setting that slow cooker on “high” may cause the sauce to separate and become runny.

Ingredients You’ll Need

Ingredients to make Tinga Chicken
  • Mexican Chorizo: In bulk form, packaged like ground beef. The chorizo product that you find in a tube contains a lot of grease/fat. Stick with the bulk form for a heartier texture.
  • Sherry Vinegar: For this tinga chicken recipe, I’m using Sherry Vinegar. The flavor of Sherry Vinegar is a complex combination of sweet and sour. I have to admit, it's my favorite vinegar to use in my kitchen.
  • Achiote Paste: A very special ingredient that you should take the time seek out and purchase. It's huge on flavor and perhaps unlike anything you've ever tasted. A combination of ground annatto seeds, garlic, bitter orange juice and spices. Stored properly it will keep well and you can use it in other Mexican Recipes like these Achiote Shredded Pork Tacos, or Cochinita Pibil. It comes packaged in a 3.5 ounce block and we'll use most of it for this recipe. You can order it from Amazon.
  • Chicken: I like using boneless skinless chicken thighs, but boneless skinless chicken breast also works well here.
  • Potatoes: Choose small Yukon Gold potatoes. They’ll be easy to chop and the skin is tender to eat = no peeling.
  • Chipotle in Adobo: Are canned smoked dried jalapeno peppers packed in a luscious red chipotle sauce. They’re readily available on the Mexican aisle of your local super market.
  • Mexican Oregano as opposed to Mediterranean oregano.

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.

Step by Step Instructions

Making tinga chicken sauce, step 1.
Making tinga chicken sauce in a food processor. Step 2.

Make The Tinga Chicken Sauce

  1. Step 1: In a food processor, place the canned tomatoes, Chipotle peppers, achiote paste and garlic. 
  2. Step 2: Blend until smooth.

Prep The Chicken

Preparing the chicken for tinga chicken, step 3.
Cooking the chicken and chorizo to make tinga chicken.
  1. Step 3: Add the chicken to a large bowl and sprinkle with flour. Use your hands to mix well and coat. In a small bowl, mix together the salt, pepper and red chile powder. Add it to the floured chicken and use hands to distribute the seasoning.
  2. Step 4: Heat a large fry pan over medium high heat. When hot, add crumbled Chorizo Sausage. Let it cook a couple of minutes to release some fat. Move the sausage to the edges of the pan and add half the chicken. Let the chicken sear for about 5 minutes, then turn. Sear the other side for a couple of minutes. Move the seared chicken to a plate, as you’ll need to do this in two batches. And you may need to drizzle in some oil as you fry, depending on how much grease the chorizo creates.

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.

Cooking vegetables with chorizo to make tinga chicken.
Placing seared and seasoned chicken in a slow cooker to make tinga chicken.
  1. Step 5: Add the chopped poblano and onion to the chorizo and let cook for about 2 minutes.
  2. Step 6: Place the chicken on the bottom of the slow cooker. 
Adding chorizo and vegetables to chicken in a slow cooker to make tinga chicken.
Adding tinga sauce to slow cooker to make tinga chicken, Step 8.
  1. Step 7: Top with the chorizo vegetable mix.
  2. Step 8: Pour in the tinga chicken sauce.
Adding potatoes to slow cooker to make tinga chicken. Step 9.
  1. Step 9: Sprinkle in the Mexican Oregano, Sherry Vinegar, and Worcestershire, then add the chopped potatoes. Cover and cook tinga chicken on low 6 hours.

Tips For Success:

  • Deglaze the pan once the chorizo and vegetables are done cooking and removed from the pan and while the pan is still hot, add a splash of wine, or chicken stock. Use a sturdy spatula to stir and scrape up the bits of meat that remains on the bottom of the pan. Then pour it into the slow cooker. There’s a lot of flavor that results from deglazing.
  • Char Your Tortillas: You simply can’t take a corn tortilla out of the package and make a taco, you need to make it pliable. Place corn tortillas directly on the open flame of a gas stove-top. Don’t walk away, in a few seconds you’ll see some charred spots on and around the edges. Flip it and let it cook another few seconds. The corn tortilla is pliable and the charred spots add smoky flavor. Remove the tortillas to a plate and cover while you toast the remaining shells.
  • Double Up: Since these tacos use a saucy style meat filling, you can use two corn tortillas per taco for a sturdier taco. I like to use yellow corn tortillas as they are sturdier than white corn. 

How To Serve It

Once the chicken is fall apart tender, use two forks to shred it while it’s still in the pan. Stir well to coat the chicken with the sauce.

  • I like to make Tinga Chicken Tacos. Heat the canned refried beans or homemade refried beans on a warmed corn tortilla. Top with Tinga Chicken, then add garnishes.
  • Serve it over rice to make a Tinga Chicken Bowl. Again, top with garnishes.
  • Use a flour tortilla to make Tinga Chicken Burritos. Add the tinga mix to the tortilla, add some shredded cheddar cheese, then roll burrito style. Heat in a 300 degree oven until the cheese is melted, about 10 minutes.
  • Purchase tostada shells or make your own homemade tostada shells and make a Tinga Tostada.
  • Make Tinga Chicken Tacos a meal by adding a side of Mexican Green Rice, or Scalloped Potatoes with Green Chiles. Keep things lighter with this Southwest Salad Recipe.

Garnishes For Tinga de Pollo Tacos

Once the refried beans have been placed on the corn tortillas, and the shredded chicken added, simply pass a plate of garnishes. Suggestions:

  • Chopped avocado or avocado mash. I like to take a fork and simply mash the avocado to a chunky stage.
  • Chopped raw sweet onion
  • Sliced Pickled Jalapenos
  • Mexican crumbling cheese: Cotija cheese works very well here.
  • Chopped Cilantro
  • Friends don’t let friends eat Mexican food without Mexican Pickled Onions. Try them, they’re incredible with flavor and easy to make.

Storing Tinga Chicken

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Freezer:

Cool tinga chicken completely, then place in a freezer safe container. I like to use freezer safe zip-lock bags. Squeeze the air out, then lay flat to optimize freezer space. Let the chicken thaw in the refrigerator overnight, then reheat stove top or microwave.

Variations

  • Potatoes: Taking a cue from a local Mexican restaurant, I have prepared my Chicken Tinga with potatoes. To make tinga chicken more authentic Mexican style, omit the potatoes.
  • Gluten Free: This recipe will be gluten free if you substitute a gluten free flour, or omit the flouring process all together.

FAQ

Can I Use Frozen Chicken To Make This Recipe?

No! It’s simply not recommended to put frozen chicken into a slow cooker. Doing so can create unsafe food practices and cause illness. The USDA reports that the chicken spends too much time in the “danger zone”, which is a temperature between 40 degrees and 140 degrees before it comes to a safe temperature of 165 degrees. That time in the danger zone can cause bacteria like salmonella.

How Do I Control The Spiciness Of Tinga?

This recipe calls for two Chipotle Peppers in Adobo Sauce. Chipotle peppers are very spicy. Cut them open and scrape out the seeds and veins, this is where the heat lies. Then continue with the recipe. Use only one pepper for a milder sauce.

Can I Make Tinga Chicken Ahead for Meal Prep?

Absolutely yes. Like soups, this is one of those recipes that tastes better the next day. Make ahead, then store in single serving containers in the refrigerator until ready to reheat. Use a sauce pan stovetop or a large microwave safe container.

Recipe for Slow Cooker Tinga Chicken

Easy slow cooker Mexican chicken dinner idea. Crock pot chicken tinga de pollo poblano

And if you’re taco crazy like us, don’t miss my Tacos Category. You’ll find lots of great recipes, including the most popular taco recipes on my site for Fried Tacos. Made with ground beef, everyone I’ve served these too ask for the recipe.

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

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

Tinga chicken tacos with toppings, served on a white platter.
Print Recipe
4.75 from 4 votes

Slow Cooker Tinga Chicken

This slow cooker Tinga Chicken is full of flavor with poblano peppers, and plenty spicy excitement.
Prep Time20 minutes
Total Time23 minutes
Course: Main Course Chicken
Cuisine: Southwestern
Servings: 10 Tacos
Calories: 305kcal
Author: Lea Ann Brown

Ingredients

  • 1 14 ½ ounce can chopped tomatoes not drained
  • 2 – 3 canned Chipotle Peppers in Adobo Sauce seeds and veins scraped away, plus 1 Tablespoon of the adobo sauce.
  • 1 tablespoon Achiote Paste
  • 4-5 cloves garlic peeled
  • 2 pounds Boneless skinless chicken breasts or thighs
  • ½ cup all-purpose flour
  • 1 teaspoon Kosher salt
  • ½ teaspoon Freshly ground black pepper
  • 1 teaspoon New Mexico Red Chile Powder
  • ½ pound Chorizo sausage ground
  • 1 yellow onion diced
  • 1 poblano pepper diced
  • 2 cups potatoes 1 inch cubes
  • 1 Tablespoon Sherry vinegar
  • 1 teaspoon Mexican Oregano
  • 1 tablespoon Worcestershire Sauce
  • 16 ounce Refried beans canned. And warmed.
  • 10 Corn Tortillas Toasted. Or double this amount if using 2 tortillas per taco.

Instructions

  • In a food processor, blend together the canned tomatoes, the Chipotle peppers, achiote paste and garlic. 
  • Add the chicken to a large bowl and sprinkle with flour. Use your hands to mix well and coat.
  • In a small bowl, mix together the salt, pepper and red chile powder. Add it to the floured chicken and use hands to distribute the seasoning.
  • In a fry pan, (or your stove top friendly Slow Cooker insert) heat the pan over medium high heat. When hot, add crumbled Chorizo Sausage. Let it cook a couple of minutes to release some fat.
  • Move the sausage to the edges of the pan and add half the chicken. Move the pan so the chorizo is somewhat off heat. Let the chicken sear for about 5 minutes, then turn. Sear the other side for a couple of minutes. Move the seared chicken to a plate, as you'll need to do this in two batches. And you may need to drizzle in some oil as you fry, depending on how much grease the chorizo creates.
  • Once the chicken is seared and moved to a plate. I like to add a big splash of white wine, red wine or chicken stock to deglaze the pan. There's lots of flavor on the bottom of that pan. Use a sturdy spatula to stir all that flavor from the bottom of the pan.
  • Add the chopped poblano and onion to the chorizo and let cook for about 2 minutes.
  • Place the chicken on the bottom of the slow cooker. Top with the chorizo vegetable mix. Pour in the tinga chicken sauce, then sprinkle the potatoes on top.
  • Sprinkle in the Mexican Oregano, Sherry Vinegar, and Worcestershire. Cover and cook on low 6 hours.
  • Taking two forks, shred the chicken meat while still inside the pan. Stir well
  • To serve, toast the corn tortillas directly over a gas stove grate, or in a hot comal stovetop. Spread the tortillas with a thin layer of warmed refried beans. Top with Chicken Tinga mixture.
  • Garnishes: chopped avocado, sliced pickled jalapenos, diced yellow onion, and Mexican crumbling cheese such as Cotija.

Video

Notes

Once this dish is complete, taste and adjust the seasonings. For example, I added a bit more salt for our taste, and additional New Mexico Chile Powder. The additional chile powder added more complexity and depth.  It also adds more heat, so taste before you add.
If you simply don’t like the heat from the Chipotle Peppers in Adobo, substitute a healthy teaspoon of sweet smoked paprika. Add more if needed after a taste test.
Tips For Success: 
    • Deglaze the pan once the chorizo and vegetables are done cooking and removed from the pan and while the pan is still hot, add a splash of wine, or chicken stock. Use a sturdy spatula to stir and scrape up the bits of meat that remains on the bottom of the pan. Then pour it into the slow cooker. There’s a lot of flavor that results from deglazing.
    • Char Your Tortillas: You simply can’t take a corn tortilla out of the package and make a taco, you need to make it pliable. Place corn tortillas directly on the open flame of a gas stove-top. Don’t walk away, in a few seconds you’ll see some charred spots on and around the edges. Flip it and let it cook another few seconds. The corn tortilla is pliable and the charred spots add smoky flavor. Remove the tortillas to a plate and cover while you toast the remaining shells.
    • Double Up: Since these tacos use a saucy style meat filling, you can use two corn tortillas per taco for a sturdier taco. I like to use yellow corn tortillas as they are sturdier than white corn. 

Nutrition

Serving: 1taco | Calories: 305kcal | Carbohydrates: 40g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 86mg | Sodium: 626mg | Potassium: 500mg | Fiber: 6g | Sugar: 2g | Vitamin A: 170IU | Vitamin C: 16mg | Calcium: 80mg | Iron: 3mg

Slow Cooker Tinga Chicken … It’s What’s For Dinner.