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Apples On Horseback (Devils on Horseback Using Fresh Apples)

By 40 Comments

Apples on Horseback using fresh apples is a simple yet elegant apple appetizer that delivers big flavor and stunning presentation. Crisp, sweet apples are paired with creamy cheese, wrapped in pancetta, skewered on spears of fresh rosemary and grilled crispy.

Apples on Horseback apple appetizer.

What Are Devils On Horseback?

“On Horseback.” There are lots of variations to this simple appetizer.But all are wrapped in some sort of bacon and are riding on the stick of your choice. I always associate them with the Christmas season.

Devils on horseback are traditionally served as a hot appetizer of dried fruit stuffed with cheese or nuts, wrapped in bacon, prosciutto or pancetta. The traditional British method calls for using pitted dates and bacon, but prunes are also used in many recipes. They can be steeped in brandy or some other liqueur, then fried or baked and served on toast with a condiment such as chutney or mustard.

Angels on Horseback are oysters wrapped in bacon.

Why Fresh Apples Work In This Appetizer

For my version, we’re switching things up a bit and rather than using dried fruit, I’m using fresh apples. A simple and delicious apple appetizer using sliced apples, cheese and pancetta = Apples on Horseback.

  • The sweetness and crunch of fresh apples work extremely well with the creamy cheese and salty bacon. It’s a flavor combination that comes together so well.
  • You’ll also like the texture of a crisp, fresh apple better than chewy dried dates or prunes.
  • Apples on Horseback is an easy to make apple appetizer with a bit of a wow factor.
  • Simple with ingredients.
  • You’ll feel special when served an appetizer that been skewered on a stalk of fresh rosemary? Such an appealing presentation and intoxicating aroma.
  • Delicious and ready in 30 minutes.
  • Entertaining Value: Something about the informality of eating with your hands, or from a skewer on a small plate alongside a glass of wine or cocktail is a great formula for comfortable conversation.

Table of contents

Ingredients – Apple Devils on Horseback

Best Apple Varieties For This Recipe

  • #1 Choice, Pink Lady Apples: A crisp, gorgeous, perfectly round apple that’s hard to miss while browsing the apple section, the pink lady apple is a sweet tart apple with a crisp bite and firm texture. The pink lady is slow to oxidize (turn brown) so is a great selection for serving on a appetizer platter as apple wedges. If you can’t find them here are other options.
  • Red Delicious Apples
  • Honey Crisp Apples
  • Ambrosia
  • Evercrisp
  • Fuji
Ingredients to make apples on horseback apple appetizer.
  • Cheese: Purchase a block of cheese so you an cut into batons. A mild to medium cheddar works well here because it’s a traditional “cheese and apple” flavor combo. And the complex, buttery, nutty flavor of Manchego cheese is an excellent choice here.
  • Sliced Pancetta: Pancetta is seasoned salt cured pork belly. It must be cooked before eating. It’s usually cut into small chunks and sauteed to add intense flavor to soups and stews. For this recipe, look for packages of sliced pancetta.
  • Rosemary Sprigs: Will the the “sticks” for those apples to ride horseback.

Step by Step: Apples on Horseback

Step 1, how to make apples on horseback apple appetizer.

Pro Tip: Using an apple slicer to slice the apple into easy uniform wedges. You can then cut those wedges in half to make 16 slices. Disclaimer: I am an Amazon Affiliate Member. If you purchase this slicer using the link above, I receive a small commission at no extra charge to you.

  1. Step 1: Rinse and dry the apple. Cut the apple into 16 wedges.
  2. Step 2: Arrange the pancetta slices on a work surface and place an apple wedge and a cheese stick in the center of each slice. Roll them up nice and snug, pulling the meat around the cheese and apple.
  3. Step 3: Secure each by spearing the apple appetizer with the stick end of a cleaned stalk of rosemary, making sure it goes through the cheese and apple.
  4. Step 4: Heat a large skillet stovetop that’s been sprayed with cooking spray. Add the Apples on Horseback. Cook until the pancetta is golden and crispy and the cheese is melted, turning occasionally. This will take 5 to 6 minutes. Serve hot.

Serving Suggestions

  • This apple appetizer will pair well with any holiday party cocktail or mocktail. If serving Apples on Horseback with wine, choose a crisp white wine like Sauvignon Blanc, Pinot Grigio or an unoaked Chardonnay.
  • Make Apples on Horseback part of a charcuterie board. They’ll be fine served at room temperature.
  • Serve Apples on Horseback with a dollop of Major Gray’s Chutney, or better yet, try it with my recipe for Sweet Tomato Chutney or Balsamic Fig Glaze.

Tips For Success

  • For even cooking, apple slices should be cut very uniformly. Use a sharp knife to pare the apple, then slice. Using an apple slicer to make this an easy task.
  • Make sure to turn often while cooking. This will help the pancetta to become evenly crisp.
  • When cooking, watch this appetizer closely. You don’t want to overcook the pancetta to an over-crisp stage to where it becomes leathery.

FAQ’s

Can I Use Prosciutto In Place of Pancetta?

I’d stick with Pancetta. Prosciutto is salt cured ham. It can be purchased in a chunk or thin sliced from the deli. Prosciutto is safe to eat without cooking. You’ll find prosciutto commonly on antipasto platters, or wrapped around fruit or vegetables. It’s also great to crumble in salads. With that said, I wouldn’t substitute Prosciutto in this recipe. It’s already cooked, and will become leathery once you try to fry it.

Can I Use Regular Bacon?

I tried this once and. it was a more complicated adventure and truly prefer pancetta. If you want to use bacon, choose a very thin sliced bacon for ease in cooking. Regular bacon has a lot more fat than pancetta and will take a longer cooking time for the fat to render. I hope you stick with pancetta for an easier fix.

Can Apples On Horseback Be Made Ahead and Reheated?

No. This is an appetizer that needs to be prepped, sauteed and served if not immediately, but within a couple of hours. If you try to make this a day ahead of time, the texture of the Pancetta will be compromised when you try to reheat it. And the natural oxidation in apples will become evident.

Can You Make Apples On Horseback with Dates Instead of Apples?

Well, you can. But then you’re falling back on the more traditional recipe of Devils on Horseback. I urge you to try this more modern and fresh version using apples.

Recipe for Apples On Horseback

So if you’re looking for apple appetizers, look no further. This is fun and absolutely festively delicious. Even though Devils on Horseback is an old traditional appetizer recipe with history, fresh apples makes this a fun, modern party appetizer.

This apple appetizer is a holiday tradition for us. We usually start off the season, just the two of us with this Apples on Horseback and glass of Chambord Prosecco Cocktail. Yup, just the two of us. Let the holiday games begin. 🙂

So here’s a toast to the season :::clink.

More Holiday Appetizer Recipes

  • Jalapano Bacon Cheeseball Recipe, This Jalapeno Bacon Cheese Ball Recipe is hands down the best cheese ball appetizer we've ever served! Everyone's favorite ingredients rolled into one tidy package.
  • Stuffed Celery Appetizer, Stalks of celery are filled with cream cheese, chopped green olives and walnuts. A holiday appetizer family favorite that's so easy to make and so satisfying with flavor.
  • Whipped Goat Cheese with Raspberry Chilie Jam, Super easy. Grab a sturdy cracker for this super easy Whipped Goat Cheese and Raspberry Red Chile Jam Appetizer. Salty, creamy, sweet and spicy it makes for an incredible flavor experience.

And if you’re looking for more appetizer recipes, don’t miss my Appetizer and Beverage Category, you’ll find a ton of ideas, including the most popular appetizer recipe on my site for Pear and Blue Cheese Crostini.

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.

Apples on horseback, apple appetizer.
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5 from 3 votes

Apples On Horseback

Apple Devils On Horseback is an impressive holiday apple appetizer recipe thats big on appearance and flavor. Easy to make and ready in 30 minutes.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 16
Calories: 90kcal
Author: Lea Ann Brown

Ingredients

  • 16 thin slices Pancetta
  • 1 Pink Lady apple peeled and cut into 16 wedges
  • 3 ounces Cheddar or Manchego cheese sliced ¼ inch thick and cut into 2-by-½-inch sticks.
  • 16 2-inch rosemary sprigs or toothpicks for skewers

Instructions

  • Rinse and dry the apple. Cut the apple into 16 wedges.
  • Arrange the pancetta slices on a work surface and place an apple wedge and a cheese stick in the center of each slice. Roll them up nice and snug, pulling the meat around the cheese and apple.
  • Secure each by spearing it with the stick end of a cleaned stalk of rosemary, making sure it goes through the cheese and apple.
  • Heat a large skillet stovetop that's been sprayed with cooking spray. Add the Apples on Horseback. Cook until the pancetta is golden and crispy and the cheese is melted, turning occasionally. This will take 5 to 6 minutes. Serve hot.

Notes

Tips For Success:
  • For even cooking, apple slices should be cut very uniformly. Use a sharp knife to pare the apple, then slice. Using an apple slicer to make this an easy task.
  • Make sure to turn often while cooking. This will help the pancetta to become evenly crisp.
  • When cooking, watch this appetizer closely. You don’t want to overcook the pancetta to an over-crisp stage to where it becomes leathery.

Nutrition

Calories: 90kcal | Carbohydrates: 2g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 126mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg

Apples on Horseback …It’s what’s for a Holiday Apple Appetizer.

Beet Soup with Horseradish Dumplings

By 15 Comments

Beet soup with horseradish dumplings. A beautiful in color and creamy in texture German Dumpling Soup. Great for a starter or a light meal.

Beet soup with horseradish dumplings and sour cream.

Cooking School in Germany. Traveling to Europe has always been a dream of mine and throw in a professional cooking school and it’s time to pinch myself to see if it’s all real. I’m recently home from a trip to Germany and France led by my friend Michele  Cooking with Michele. Ten days of touring, wine, shopping, cooking schools and lots of sausage. Does it get any better than that? I have to say, the Palatinate region of Germany with its food, architecture and landscape is something I fell in love with.

Our first stop took us to Heidelberg and cooking school, where Chef Thomas Dippel spent the afternoon with us at his cooking school  Cookst Du. Each of us was assigned a different station where we made a wonderful smoked trout on creamed potatoes with caper aioli appetizer, beet soup with horseradish dumplings, roast beef braised with fresh rosemary and thyme, broccoli with almonds, and apple fritter with vanilla sauce.

Creamy beat soup with horseradish dumplings.

The beet root soup with cream and horseradish dumplings was so memorable, I wanted to make this at home as soon as possible. Diced beets simply sauteed with onion in butter and olive oil, thickened with flour, and tart with a good white wine and lemon juice made for a special treat. Add some cream and the easy to make horseradish dumplings and you’ve got a great first course starter or an impressive light meal. Chef Dippel topped the soup with a leaf of chervil, I used the last of the chives from my garden before Winter takes them. The original recipe served the twelve of us in attendance at the school. I’ve scaled it down to serve 2-4.

Before we get to the recipe, let’s take a little tour of the school.

Germany cooking school

The large photo is of the main room as you walk in the front door. Our table is set and the kitchen area where we’ll have class and prep our food sits directly behind the table. Top right, the menu we are about to prepare is written on the large chalkboard doors. The next photo is of a chandelier that I fancied, made from wine bottles.  The bottom photo is of our kitchen prep area.

Making dumplings

The students. I was charged with making the horseradish meatballs. Top right is Michelle and Kathy stirring up mashed potatoes for the trout appetizer, and Kristin is preparing the vanilla sauce for the apple fritter dessert. Behind Kirsten and through the windows is the courtyard where there’s fig and olive trees, herb gardens and two pet rabbits.

Olive Butter and bread basket

While we were cooking they sat out a basket of bread with soft creamy butter that had simply been flavored with fine chopped olives. A great idea that you’ll find in our house soon.

spatzel demonstration

Chef Dippel gave us a demonstration in the art of making spatzel. At first it seems innocent enough as he simply added eggs to a big bowl of flour. But then things got physical. With a lot of muscle power, he beat the tar out of that dough for what seemed like a more than ample amount of time. He then took some of the dough in his hand and let gravity demonstrate the result of his efforts. It looked fine to me, but Chef Dippel returned the mixture to bowl and continued to slap and shape that dough until it was perfect.  I’d say the whole thing was a good fifteen minute workout. With a boiling pot of water standing by, he transferred the dough in small batches to a cutting board, flattened it out on end near the water, drenched the dough with hot water, and then with a knife sliced small sections into the boiling pot. At this stage, we were trusted to participate. The whole process made my dumpling project seem like child’s play. I don’t think I’d attempt this at home.

Heidelberg Cooking School

The food we prepared and plated. The beet root soup, the incredible smoked trout appetizer and the main course beef, spaetzel and broccoli.

toast with white wine

Enjoying our accomplishments, we toasted to hard work, precision teamwork and new friends.

Creamy beat soup with horseradish dumplings.
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5 from 1 vote

Beet Soup with Horseradish Dumplings

Beet soup with horseradish dumplings. A beautiful in color and creamy in texture German Soup. Great for a starter or a light meal.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Soup, Stews and Chilis
Cuisine: German
Servings: 4
Calories: 224kcal
Author: Lea Ann Brown

Ingredients

  • 1 medium onion peeled and chopped
  • 2 medium beets peeled and chopped
  • 1 Tablespoon unsalted butter
  • 2 Tablespoon olive oil
  • 1 tablespoon heaping flour
  • ½ Cup white wine
  • 2 Cup chicken broth
  • Salt and pepper to taste
  • Juice of ½ lemon to season
  • 4 Tablespoon heavy cream

Instructions

  • Heat the oil and butter in a saucepan. Add the onions and sweat them for 3 minutes. Add the chopped beets and sweet for another 3 minutes. Sprinkle the flour over the onions and the beats and cook for two minutes, stirring. Add the white wine and cook for 1 minute, stirring. Add the chicken broth and simmer until beets are soft. About 30 minutes. Blend the soup with an immersion hand blender.
  • To serve, ladle soup into bowls, add a swirl of heavy cream to each bowl and drop in hot cooked Horseradish dumplings.

Nutrition

Calories: 224kcal | Carbohydrates: 14g | Protein: 3g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 505mg | Potassium: 443mg | Fiber: 3g | Sugar: 7g | Vitamin A: 336IU | Vitamin C: 14mg | Calcium: 39mg | Iron: 1mg

Recipe For Horseradish Dumplings:

Creamy beat soup with horseradish dumplings.
Print Recipe
5 from 1 vote

Horseradish Dumplings

Horseradish flavored dumplings for beet soup
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Soup, Stews and Chilis
Cuisine: German
Servings: 4
Calories: 99kcal
Author: Lea Ann Brown

Ingredients

  • ⅔ cup water
  • 1 tablespoon butter
  • ½ teaspoon salt
  • ½ cup semolina durum flour
  • ½ – 1 teaspoon prepared horseradish
  • 1 egg lightly beaten
  • 1 tablespoon chopped chives

Instructions

  • Bring the water, butter and salt to boil over a moderate heat. Add the semolina, and stir until the semolina is well mixed starts to come away from the sides of the saucepan. This will take only about 15 – 30 seconds.
  • Transfer to a bowl and with a wooden spoon stir in the egg, horseradish and chives and stir firmly until the mixture is smooth. When cool enough, form into small balls.
  • Bring a pot of salted water to a simmer. Drop the balls of dumplings into the water and cook until they float. About 4 – 5 minutes.

Nutrition

Calories: 99kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 341mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

Beet Soup with Horseradish Dumplings …It’s What’s For Abendessen.

Bolita Beans with Red Wine, Smoked Paprika and Jalapeño

By 18 Comments

Bolita Beans simmered in red wine, smoked paprika, sweet bell pepper and garnished with crisp rings of fresh jalapeno. A delicious side dish for a Mexican Dinner.

Bolita Beans recipe with smoked paprika and jalapeno.

Out of sheer curiosity I purchased a package of Bolita Beans at LuLu’s Market in Brighton. Once home with my mysterious bag of beans, I Googled and found this out about the Bolita Bean.

What Are Bolita Beans?

Spanish settlers to the northern New Mexican region initially presented the Bolita Bean to North America. The bean was incorporated into much of the American Indian food traditions in the Four Corners region.

With its high protein content and its general ease on the stomach, the Bolita Bean became an important crop, quickly becoming extensively cultivated throughout the American southwest. The beans are deep, pinkish-beige, almost salmon in color, and boast a taste richer in flavor than the Pinto bean, to which it is often compared. Unfortunately, because of this easy association, the Bolita Bean often looses out to the pinto bean in sales.

Bolito Beans Adobe Milling

The beans are packaged by Adobe Milling, here in Dove Creek, Colorado. But where the heck is Dove Creek anyway?  Well come to find out it’s the county seat of Dolores County in the Southwestern corner of our state.

With a population 698 it’s also the most populated town in Dolores County. Dove Creek is the self-proclaimed Pinto Bean Capital of the World. Well who knew!

How to Cook Bolita Beans

So what to do with these beans? Treating them like my Cowboy Beans, I simply rinsed one cup of beans, picked out the misfits and dumped them in the crockpot.

I always like to add a tablespoon of lard to the slow cooker to give them even a creamier consistency. I covered the beans with two cups water and turned them on low for an all day cook.

And while we’re on the subject of quick bean side dish recipes, you might want to take a look at these Mexican Chorizo Instant Pot Pinto Beans.

Odd for our house, we had a partial bottle of red wine leftover, so when I arrived home, I added about ½ cup full-bodied red wine, one teaspoon smoked paprika, ½ onion chopped, one clove garlic chopped, ½ chocolate bell pepper chopped (or any sweet bell pepper), one jalapeno pepper chopped, one teaspoon, or more, of cumin, one teaspoon chopped fresh thyme, a dash of cinnamon and nutmeg.  After about an hour more of steeping in the crockpot, I gave them a good dose of salt before serving.

I found these rich colored Chocolate Bell Peppers at Berry Patch Farms in Brighton. Sweet, juicy, heirloom, just as the sign says, “who can resist?”

Incredible with flavor, the beans were creamy and the end result was an earthy pungent side dish that we loved. With the paprika, red wine and the chocolate bell peppers, the color was stunning.

Where to buy Bolita Beans in Colorado

The most reliable source to buy Bolita beans in Colorado or to order them nationwide is straight from the source. Adobe Milling in Dove Creek, Colorado.

The Colorado dry bean industry has been a global supplier of edible dry beans for more than 60 years. Growers partner with several dealers to produce and ship over $30 million of beans annually. 85% of Colorado bean crops consists of Pinto Beans.

Colorado pinto beans are known for their bright color and creamy texure. These characteristics increase their value compared to other pinto beans grown in the United States and imports from other countries.

Recipe for Bolita Beans with Red Wine, Smoked Paprika and Jalapeno

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

Your feedback is valuable to me for developing future recipes. And if you have a favorite bean side dish recipe, let me know, I'd love to give it a try. And if you can’t find bolita beans for purchase, you can use Anasazi beans or even pinto beans for this recipe.

Looking for more dried beans recipes? You won’t want to miss:

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.

Bolita Beans recipe with smoked paprika and jalapeno.
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5 from 3 votes

Bolita Beans with Red Wine, Smoked Paprika and Jalapeno

A wonderfully seasoned dried bean side dish for any steak, or Mexican Meal.
Prep Time10 minutes
Cook Time7 hours
Course: Side Dish
Cuisine: Southwestern
Servings: 6
Calories: 71kcal
Author: Lea Ann Brown

Ingredients

  • 1 cup dried bolita beans
  • 1 Tablespoon lard
  • 2 cups water
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 clove garlic chopped chopped
  • 1 teaspoon fresh thyme chopped
  • 1 dash cinnamon
  • 1 dash nutmeg
  • ½ cup full-bodied red wine
  • ½ onion chopped
  • ½ chocolate bell pepper chopped, or any sweet bell pepper,
  • 1-2 jalapeno pepper, divided chopped. Stemmed and seeded if you wish to reduce heat.
  • salt to taste

Instructions

  • Rinse and pick through beans to remove any misfits. Place the beans in the crockpot. Cover with enough water to cover beans by 1 – 2 inches. Place the lid on the crockpot and let the beans soak overnight.
  • The next morning, drain beans.
  • Add a nice scoop of lard to the beans in the crockpot and add 2 cups water. Cover and cook on low 6-8 hours or until beans are tender.
  • Stir in cumin, paprika, garlic, thyme, cinnamon, nutmeg, wine, onion and bell pepper. Remove stem and seeds from jalapeno (only if you want less heat) Chop half and add to beans and save the other half to garnish beans. Cover and continue to cook in crockpot for one hour.
  • Add salt and stir well. To serve plate and garnish with rings of jalapeno pepper.

Nutrition

Calories: 71kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 198mg | Fiber: 3g | Sugar: 1g | Vitamin A: 639IU | Vitamin C: 18mg | Calcium: 26mg | Iron: 1mg

Bolita Beans with Red Wine, Smoked Paprika and Jalapeño …It’s What’s for a Side Dish.

Thick Crust Sheet Pan Pizza Recipe with BBQ Chicken and Jalapeño

By 16 Comments

BBQ Chicken Pizza Recipe with Jalapeno. Sweet and tangy BBQ sauce is a wonderful compliment to roasted chicken, salty cheese and that bite of heat from jalapeno peppers Give this easy sheet pan pizza recipe a try.

BBQ chicken pizza cooked in a sheet pan with tomatoes, jalapeno, cilantro and drizzled with ranch dressing

Sheet Pan Pizza to the rescue. A super easy weeknight pizza recipe so unique in flavor, you’ll want to make this one over and over.

Need a quick and easy dinner for a Friday night? This sheet pan pizza recipe with BBQ Chicken and Jalapeno peppers fit perfectly into the plan of comfort.

Last week I treated clients for lunch at our popular Highlands Ranch eatery, Old Blinking Light. I usually order my favorite Ranch Salad, but on this day, their BBQ Chicken Pizza with Jalapeno jumped off the menu.

A mini sized pizza with a simple fresh green salad tossed with Red Wine Vinegar Dressing, it was a delicious, and of course had me planning to make this one at home.

I decided to turn their delicious Southwestern pizza creation into a homemade BBQ Chicken pizza and an easy sheet pan pizza recipe that I could use for more flavor combination in the future.

Sheet Pan Pizza Store Bought Dough

I usually make my own homemade pizza dough, but this time I cheated. Why not turn this into an incredibly easy weeknight pizza recipe and use store bought dough. Practically everyone sells it these days.

Or make it even easier, call your local neighborhood Italian restaurant that’s on the way home, and order a pizza shell, raw, rolled out and naked to be picked up at 5:00.

After shelling out a couple of bucks, you’ll be home in a jiff. Chop up some leftover rotisserie chicken, red onion, two jalapeño, some tomato and grab a bottle of your favorite bbq sauce and you’ll have dinner was on the table by 5:45.

And it will be delicious. Just what the doctor ordered.

It’s easy to shape store bought dough into any shape you want. Divide half to make ½ pound and make this a thin crust sheet pan pizza. Or use the entire pound of dough to make this thick crust sheet pan pizza.

BBQ sauce Chicken pizza with jalapenos cilantro tomatoes and drizzled with ranch dressing.

How To Make Sheet Pan Pizza

  • Preheat Oven. Preheat oven to 500 degrees at least 30 minutes before cooking the pizza.
  • Prepare Toppings: Cook chicken breast by seasoning with salt and pepper and simply roasting in the oven for about 30 minutes. Or shred meat from a rotisserie chicken. Chop the onions, chop the jalapeno peppers and slice cherry tomatoes in half. Grate the cheddar cheese and you’re ready to proceed.
  • Press The Dough Into A Quarter Sheet Pan. A quarter sheet pan is the smaller sheet pan in your arsenal of baking tools. 12 ½ by 9 inches. Whether using store purchased or homemade pizza dough, use your hand or a rolling pin to shape the dough to fit the sheet pan. Place the dough into the sheet pan.
  • “Dock” the Crust Before Adding Toppings Docking is a baking term used to describe the technique of perforating dough before baking. Use a fork to complete this. Pricking the dough with allow the dough to release steam while baking. It will keep the bottom of the crust from getting soggy and will prevent the dough from bubbling up. You’ll get a more even baking surface.
  • Add The BBQ Sauce Using a basting brush, brush the dough with the BBQ Sauce.
  • Add The Toppings Sprinkle on grated cheddar cheese, chopped onion, chopped jalapeno and top with the chicken.
  • Bake That Sheet Pan Pizza Bake the pizza for about 25 minutes or until crust is golden on the edges and the entire pizza is nice and bubbly.
  • Serving Sheet Pan Pizza Let the pizza rest for 5 – 10 minutes and then using a pizza cutter or a sharp chef knife, slice the pizza. Set a trivet on the table, place the sheet pan pizza in the middle with a spatula for serving. Everyone can dig in and enjoy.

Sheet Pan Pizza with BBQ Sauce and Chicken

The sweet and tangy BBQ sauce is a great compliment to the salty cheese and roasted chicken. Adding a bite of heat from the jalapeno and flavored with onion and home grown tomatoes, we devoured this one.  

The finishing touch of drizzled Spicy Ranch Dressing is a great addition to the overall flavor combination.

More Pizza Recipes

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

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

BBQ chicken pizza cooked in a sheet pan with tomatoes, jalapeno, cilantro and drizzled with ranch dressing
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5 from 1 vote

BBQ Chicken and Jalapeno Pizza

Sheet Pan Pizza Recipe with Chicken and BBQ Sauce. Add jalapeno and a drizzle of ranch dressing for a wow flavor.
Prep Time15 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course Chicken
Cuisine: Italian
Servings: 8 slices
Calories: 262kcal
Author: Lea Ann Brown

Ingredients

  • 1 Tablespoon corn meal
  • 1 pound pizza dough for thick crust, ½ pound for thin crust
  • ½ Cup BBQ sauce
  • ½ Cup cheddar cheese grated
  • ½ small red onion chopped
  • ½ cup fresh tomato chopped
  • 2 small jalapeno chopped
  • 1 ½ cups chicken breast chopped
  • Fresh cilantro fine chopped and Ranch Dressing for topping
  • ¼ cup Spicy Ranch Dressing to drizzle

Instructions

  • Preheat oven to 500 degrees at least 30 minutes before you plan to cook the pizza.
  • Sprinkle a quarter sheet pan with corn meal. A quarter sheet pan is 12 ½ inches by 9 ½ inches.
  • Roll out the dough with a rolling pin, or shape the dough with your hands to form a triangle to fit the sheet pan. Using a fork, jab holes all over the pizza. This allows steam to release from the dough and will make for more even cooking.
  • Using a silicone brush brush the crust with the BBQ sauce. Then sprinkle on the chopped ingredients ending with the chicken. Bake for about 25 minutes or until the crust is golden and the toppings are bubbly.
  • For Thin Crust Pizza: Preheat oven to 425. Sprinkle pizza stone with corn meal. Spread out 1 pound pizza dough onto the pizza stone. Evenly coat the dough with the BBQ sauce and then cheddar cheese. Sprinkle on the rest of the ingredients. Bake for 15 – 20 minutes or until everything looks bubbly and cooked. Remove from oven and sprinkle with chopped cilantro and drizzle with Ranch dressing.

Notes

Use light and dark meat from a rotisserie chicken to make this an even easier meal.

Nutrition

Calories: 262kcal | Carbohydrates: 34g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 595mg | Potassium: 163mg | Fiber: 1g | Sugar: 8g | Vitamin A: 226IU | Vitamin C: 7mg | Calcium: 106mg | Iron: 2mg

Sheet Pan Pizza … It’s What’s for Dinner.

Hatch Green Chili with Pork, (Colorado Green Chili)

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Colorado Green Chili features tender shredded roasted pork shoulder, plenty of roasted Hatch Green Chile Peppers and your favorite Southwest warming spices. This Award Winning Pork Green Chili Recipe is Fall comfort food at its best and one of our favorite ways to use Hatch Chile Peppers.

Hatch Green Chili With Pork served with flour tortillas and lime wedges.

What Is Colorado Green Chili?

A nod to our neighbors to the South, no surprise Hatch Green Chili originated in New Mexico. Traditional New Mexico Hatch Green Chili is a simple sauce or soup with seasonings and roasted Hatch Green Chile peppers.

New Mexico vs. Colorado Green Chili: Heading North, Green chili transforms into a thicker soup or stew with the addition of pork for Colorado Green Chili.

This Colorado version is a savory pork stew taking advantage of roasted chile peppers, pork roast and plenty of Southwestern warming spices. It’s a popular dish in the Southwest, particularly in New Mexico and Colorado with variations from each state. Colorado green chili is a thicker and heartier with the addition of pork.

This recipe is the only way I’ve ever prepared it … for over 40 years.

Every August when chiles are roasting in our markets, I make a couple of large batches of my Hatch Green Chili to pack away in freezer containers to keep us warm until Spring.

Where Did I Get This Recipe?

Back in 1979 I had my first introduction to this incredible Southwestern treat when a coworker, who happened to be from New Mexico, brought a crock pot full of Green Chili with Pork to an office pot luck. 

I hounded her for at least a year for her recipe but to no avail. All I knew was that it was full of pork and green chiles. Keep in mind this was before computers, Google search options and the wealth of resources we have at our fingertips current day.

With that said, this Colorado Green Chili recipe has developed into my own, with countless tweaks since 1979. And has turned into an award winning Hatch Green Chili Recipe.

Where Do Hatch Chiles Come From?

You can roast any variety of popular capiscum chile peppers, Anaheim, Big Jim or even chiles grown here in Colorado known as Mirasol to make this recipe.

But if you can get your hands on Chile Peppers from the Hatch Valley of New Mexico, they’re meatier, they’re larger and have a beautiful chile pepper flavor. Some say superior flavor. For a chile pepper to be labeled a Hatch Chile, it must be grown in the Hatch Valley region of Southern New Mexico.

Why are they special?

  • Hatch Chile Peppers offer a great balance of heat and sweetness.
  • The New Mexico terroir, the long hot days and cool nights, the climate is perfect for producing excellent peppers for your Southwestern recipes.
  • They’re simply wildly popular here in the West.

Each Fall, we celebrate the arrival of Chile peppers from the Hatch Valley. Parking lot and roadside stands fire up their chile roasting drums and the aromas of New Mexico fill the air.

We evangelize and we obsess. We talk constantly about them and we add Hatch chile peppers to almost everything. We clear out our freezers to make room for as many packages of roasted chile peppers as we can possibly squeeze in.

A Winter stash is a cache to cherish. And the first thing I make is this Colorado green chili recipe with pork.

Let’s get started.

Table of contents

Ingredients You’ll Need

Ingredients to make Hatch Green Chili with Pork, Colorado Style.
  • Pork: Bone In pork shoulder roast BUTT Roast. Note: Bone in pork shoulder roasts are typically sold in 7 – 8 pound packages.
  • Bacon Grease Drippings will be used to add flavor when cooking onions.
  • Tomatoes: 1 can chopped tomatoes, or use three large fresh tomatoes.
  • Chile vs Chili: Please note this recipe calls for Chili powder seasoning (with an i) and Chile powder. Chili seasoning is a blend of spices used to make Tex-Mex style Chili Soups. Chile powder (with an “e”) is a single blend red chile powder. Chimayo Chile Powder is recommended, or use any New Mexico ground chile powder. To learn more, check out my article Chili vs. Chile.
  • Southwest Spices: Cumin, Coriander, Mexican Oregano, Smoked Paprika. Use coriander seed or ground coriander.
  • Hatch Chile Peppers, roasted, cleaned and chopped.
  • Lime Wedges: Brothy soups always benefit from a bit of acid to brighten the flavor. Vinegr is a good example, but try a squeeze of lime for this recipe.
  • A cornstarch slurry if you’d like to thicken the chili once cooked.

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 Colorado Green Chili, It’s Easy

Searing a pork roast in a large skillet to make Hatch Green Chili.
Seared pork roast in a Dutch oven to make Hatch Green Chili with Pork.
  1. Step 1: Remove the pork roast from package and pat dry with a paper towel. Use a large skillet to heat oil. Season both sides of the pork roast with salt. Add oil to the hot skillet, once oil is hot, add the pork roast and sear on both sides until golden browned. About 5 minutes per side.
  2. Step 2: Preheat oven to 350 degrees. Place the seared pork roast in a 7-quart Dutch oven and cover. 30 – 40 minutes per pound is a good rule of thumb. And plan on about 3-4 hours. Use a digital read meat thermometer to determine an internal temperature of 145 degrees. The meat should be fall apart and easily shred.

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.

Shredded pork shoulder roast meat to make Hatch Green Chili Colorado.
Cooking onions and spices to make Hatch Green Chili Colorado.
  1. Step 3: When the pork roast is cool enough to handle, use a large sheet pan, or disposable foil pan and use two forks, or hands, to shred the meat. Discard any large pieces of fat and the bone.
  2. Step 4: Discard the grease from the pan. Leave a couple of tablespoons of the fat from the pork roast, or use bacon drippings. Heat the Dutch oven, add the onion and cook until soft, about 5 minutes . Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Add salt, coriander, cumin, oregano, chile powder, chili seasoning and smoked paprika. Stir just long enough to warm spices until fragrant. About 30 seconds.
Adding shredded pork, tomatoes, and chopped chile peppers to pot to make Hatch Green Chili Colorado.
Hatch Green Chili Colorado in a Dutch Oven.
  1. Step 5: Prepare the green chiles by chopping off the tops, splitting them open. Use the back of a paring knife to scraping out seeds. Chop into bite sized pieces and add to the Dutch Oven along with the tomatoes, shredded pork roast and chicken broth.
  2. Step 6: Stir together and simmer on low, partially covered for at least an hour, and preferably two.
how to clean roasted chile peppers

Pro Tip: When cleaning roasted Hatch chile peppers, don’t run them under water to remove the charred skin. Doing so will wash away most of that smoky flavor that comes from the roasting process. Simply remove the burnt skin with your hands. And leaving a few small little patches of that smoky skin will simply add flavor to any green chile recipe.

Tips for Success

  • Over Seasoning: Resist the urge to over season this Chili. You want the Hatch chile peppers to be the star of the show.
  • Make Ahead: If roasting the pork shoulder a day or two in advance, go ahead and shred the meat before refrigerating. It’s much easier to shred while the meat is still warm.
  • Purchase Roasted Chile Peppers: Chile roasting events where chile roasting barrels are fired up and roasting chile peppers are common in our area. Purchasing these peppers are a true convenience if not a luxury.
  • Purchase Quality Products: If you’re looking to make an award winning pork green chili recipe, I urge you to always buy quality Chile Seasoning for the single blend of Chile Powder. I used New Mexico Chimayo Red Chile powder or simply powder labeled as New Mexico Red Chile Powder. Ancho chile powder, or cayenne pepper will also work for this recipe. If you use Chipotle Chile Powder, you'll get a smokier flavor.
How to eat green chile with pork on a flour tortilla

How To Serve It

  • Simply serve green chili with warm flour tortillas for dipping or scooping. Or lightly crush corn tortillas with your hands over the chili for a little crunch.
  • A dollop of sour cream or Mexican Crema is always welcome.
  • Some chopped cilantro works well here.
  • To make it a meal, serve with my recipe for Cheesy Cornbread, or a try this Southwest Salad with Black Beans.

How To Roast Hatch Green Chile Peppers

If you can only find fresh chile peppers, you will have to roast them yourself, which is a very time consuming job.

  • Broil: Place chile peppers on a sheet pan and broil until blistered, turn and blister the other side. Place the peppers in a gallon sized zip lock bag, don’t seal and let them steam for about 20 minutes. You can then clean and prep them.
  • Grill: I feel a gas grill is an easier option. Simply heat the grill to 400 degrees, then place as many chile peppers as you can fit on the grates. Once blistered on one side, use long tongs to turn and blister on the other side. Place the peppers in a gallon sized zip lock bag, don’t seal and let them steam for about 20 minutes. You can then clean and prep them.
  • Air Fryer: If you’re simply wanting roast a small batch of green chiles, an air fryer is a good option. Spray the peppers with oil, then place them in the air fryer. Cook until blistered, then turn and cook the other side. Use the zip lock bag method to steam.

Make Ahead, Freezing and Reheating

  • Make Ahead: As with any type of soup style recipe like this, it tastes better the next day or even in two days. Make this chili up to four days in advance. Store in the refrigerator and reheat stovetop when ready to serve. You can also roast the pork shoulder a couple days in advance, shred the meat and then continue with the recipe the day you plan to serve.
  • Refrigerate: To refrigerate leftovers, simply place in a sealed container. This green pork chili will keep for up to 5 days. To reheat, a microwave safe soup bowl works great.
  • Freezer: As I mentioned, I’ve been known to double this recipe just so I can have a stash of this Hatch Green Chili in the freezer to keep us warm all Winter. I like to store it in half gallon or gallon freeze safe plastic storage bags. Just fill them most of the way to the top, squeeze the air out and seal well. Those bags will lay flat in the freezer to optimize freezer space. They’ll keep for up to 6 months.

Questions You Might Have

What Is The Best Cut of Pork To Make Green Chili?

Pork shoulder roast or pork BUTT is commonly used to make Green Chili. More fat = tender and moist. Pork shoulder roasts (also labeled as Boston Butt) are typically sold in 7 – 8 pound packages. Once cooked, fat and bone removed, you’ll end up with about 3 – 4 pounds of shredded pork. I discourage to you use leaner cuts like pork tenderloin or a pork loin roast. The meat will have a dry texture.

Are Hatch Green Chile Peppers Hot?

Most Hatch Chile peppers are not as hot as a jalapeno pepper. On the other hand they can be as hot as a jalapeno or hotter. Why? There are several varieties of chile peppers grown in the Hatch Valley. And are categorized as Hatch Chile peppers because of the location they’re grown. They’re commonly labeled simply as Mild, Medium and Hot. Easy, let that be your guide.

Where Can I Buy Hatch Chile Peppers?

Many farmer’s markets will set up chile roasting machines to roast peppers on site. If you simply can’t find Hatch Chiles in your area, you can always order them delivered to your doorstep. And they’re already roasted! Yes please! During harvest season, which starts in late August, you can also order fresh chiles and roast them yourself.

Can I Use Canned Hatch Chile Peppers?

Yes, plan on 16 ounces of canned chile peppers, four 4-ounce cans chopped. There are usually about 4 whole peppers in 4-ounce can of chopped peppers. Or use 16 ounces of whole canned chile peppers.

Is Hatch Green Chile the Same as Chile Verde?

No. Chile Verde is a classic Mexican pork stew in a tangy sauce of tomatillos, green chiles and peppers. The chile peppers routinely used are poblano peppers and jalapeno peppers.

How Do You Control The Spicy Heat?

That the beauty of cooking with chile peppers. You can purchase mild, medium, hot and even extra hot peppers. I suggest purchasing medium heat peppers for optimal flavor, or the pork may overpower the overall flavor of the end dish.

Can I Make Colorado Green Chili In A Slow Cooker?

Yes, this recipe is easily adapted to a Crock Pot Slow Cooker. You can sear the meat then transfer to a crock pot and cook on low for about 8 hours or until tender. Remove the meat and shred, then continue the recipe instructions. Once all ingredients are assembled and in the crock, cook on low for about 4 hours.

Recipe For Colorado Green Chili

Green Chili with Pork. Colorado style with plenty of Hatch Green Chile and unique spices.

I hope you give my recipe a try. You’ll find many great reviews in the comments section. I entered my recipe in the South Metro Denver Realtor Association Green Chili contest for nearly 6 years, and it always placed at the top.

How To Use Leftovers

Now that you’ve got that big glorious batch of Green Chili, here’s a couple of way to use the leftovers:

  • Smothered Hatch Green Chili Breakfast Burrito, Hatch Green Chili Smothered breakfast burritos are a breakfast burritos championed. Clearly one of our best burrito recipes. A perfect combo of potatoes, scrambled eggs and bacon.
  • Fried Eggs with Green Chili, This is just one of our ways to enjoy our stash of Hatch Green Chili. Smear a flour tortilla with refried beans, add a big ladle of leftover Green Chili and top with fried or poached eggs.
  • Leftover Shredded Pork: You’ll have about a pound of shredded pork that goes unused in this chili. Reheat in a saucepan with your favorite BBQ Sauce for an easy BBQ pork sandwich.

More Hatch Chile Peppers Recipes

And don’t miss my post for Chili vs. Chile for some great info on all things Chile Peppers and Hatch chile peppers recipes. You’ll lots of ways to use Hatch chiles. There’s something for everyone.

And if you’re of fan of Southwestern Cuisine, don’t miss my Mexican Southwestern Category. You’ll find lots of great recipes, including another classic New Mexico recipe for Carne Adovada, New Mexico Red Chile Pork. And one of the most popular Hatch green chile recipes on my site for Hatch Green Chile Dip … tortilla chips never had it so good.

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.

Print Recipe
4.90 from 87 votes

Colorado Green Chili With Pork

Award Winning Colorado Green Chili features roasted pork shoulder and plenty of warming spices. This chili is Fall comfort food at its best and one of our favorite ways to use Hatch green chile peppers.
Prep Time30 minutes
Cook Time5 hours
Total Time5 hours 30 minutes
Course: Soup, Stews and Chilis
Cuisine: Southwestern
Diet: Gluten Free
Servings: 10
Calories: 243kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoons neutral oil Such as vegetable or canola oil.
  • 1 pork shoulder BUTT roast, Bone in These are usually sold weighing about 7 pounds.
  • 1 Tablespoon Kosher Salt
  • 1 tablespoon bacon drippings
  • 1 large onion chopped, about 1 ½ cups
  • 5 cloves garlic peeled and minced
  • 14.5 ounces can chopped tomato undrained. Or 5 – 6 medium fresh tomatoes.
  • 32 ounces chicken broth
  • 1 teaspoon Kosher alt
  • 1 Tablespoon coriander dried, ground, or seeds that have been slightly crushed.
  • 1 teaspoon cumin ground
  • 1 teaspoon Chimayo Chile Powder or good quality red chile powder
  • 1 teaspoon Chili Seasoning your favorite brand
  • 2 Teaspoons Mexican Oregano
  • 1 teaspoon sweet smoked paprika
  • 1 – 1 ¼ pounds Prepared Hatch Chile Peppers roasted, skinned and chopped. Depending on the size of the peppers, this could range from 8 – 15 roasted peppers.
  • juice of ½ lime
  • ½ cup water
  • ¼ cup cornstarch

Instructions

  • Remove pork roast from package, pat dry with a paper towel and season both sides with Kosher salt. Heat a large skillet over medium high heat. Once the pan is hot, add the neutral oil. Once the oil is shimmering, add the pork roast and sear about 5 minutes on each side. Or until well browned.
  • Preheat oven to 350 degrees. Place the seared pork roast in a 7 quart Dutch oven and cover. Cook for 30 – 40 minutes per pound is a good rule of thumb. And plan on about 4 hours. Use a digital read meat thermometer to determine an internal temperature of 195 degrees. The meat should be fall apart and easily shreddable at this temperature.
  • Use a large sheet pan, platter, or disposable foil roasting pan to shred pork. Use hands or forks to shred and discard any pieces of fat and bone. When it's all said and done, You'll have about 3 pounds of shredded pork. Reserve two pounds for the Green Chili.
  • Heat the bacon drippings in the same Dutch oven. (or use butter or oil) Add the onion and cook until soft, about 5 minutes . Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Add salt, coriander, cumin, oregano, chile powder, chili seasoning and smoked paprika. Stir just long enough to warm spices until fragrant. About 30 seconds.
  • Add 2 pounds of the shredded pork, canned tomatoes, chicken broth, and chopped chiles. Bring to a boil and then simmer on low, partially covered, for at least 1 hour. Up to 2 hours is even better.
  • If you want to thicken the Hatch Green Chili, In a bowl combine water and cornstarch and stir until combined. At the end of cooking add this mix and simmer for a few minutes or until thickened. Taste and adjust seasonings if needed.
  • Serve with warmed flour or corn tortillas and a wedge of lime.

Video

Notes

Tips For Success: 
  • Over Seasoning: Resist the urge to over season this Chili. You want the Hatch chile peppers to be the star of the show.
  • Make Ahead: If roasting the pork shoulder a day or two in advance, go ahead and shred the meat before refrigerating. It’s much easier to shred while the meat is still warm.
  • Purchase Roasted Chile Peppers: Chile roasting events where chile roasting barrels are fired up and roasting chile peppers are common in our area. Purchasing these peppers are a true convenience if not a luxury.
  • Purchase Quality Products: If you’re looking to make an award winning pork green chili recipe, I urge you to always buy quality Chile Seasoning for the single blend of Chile Powder. I used New Mexico Chimayo Red Chile powder or simply powder labeled as New Mexico Red Chile Powder. Ancho chile powder, or cayenne pepper will also work for this recipe. If you use Chipotle Chile Powder, you'll get a smokier flavor.
  • Yield: Pork roasts vary. Some may be fattier. In the end, after cooked and once the bone is removed and fat has rendered, a 7 pound pork roast will yield about 3 pounds of shredded meat.
  • Chile Pepper Prep: DO NOT rinse the chiles under water to clean. You rinse away that roasted flavor. Simply use your hands to slide away the charred roasted skin of the chiles and the back of a knife to remove seeds from the inside of the chile peppers.

Nutrition

Calories: 243kcal | Carbohydrates: 12g | Protein: 23g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 75mg | Sodium: 1423mg | Potassium: 591mg | Fiber: 3g | Sugar: 4g | Vitamin A: 302IU | Vitamin C: 22mg | Calcium: 57mg | Iron: 3mg

Colorado Green Chili… It’s What’s For Dinner