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Dairy Free, Recipes, Snacks, Sweets

Gooey Chocolate Chai Zucchini Cake

October 5, 2017
This Gooey Chocolate Chai Zucchini Cake is the perfect combination of exotic spice and heavenly chocolate with hidden veggies and dairy-free to boot!

Sometimes a girl just needs a piece of chocolate cake—ya know?!!

Like, if I could do it and still maintain my dignity I would probably enjoy a nice piece of chocolate cake a couple times a day. The hours between 3pm and 9pm are rough, chocolate cake would really help.

But then I went and heard Paulette Lambert speak and she kept saying this thing about how the more sugar you eat, the more you crave it and how I should get my sugar fix from fruit and all this other nonsense that I should absolutely be listening to. She also said my evening glass or two of wine was a no-no so I’ve got work to do, anyhoo, back to the sugar thing.

I got to thinking that I eat way too much sugar and my husband eats way too much sugar and the worst….my kids eat way, way, way too much sugar. My daughter has a thing after school she calls her “candy snack.” #truth.

But instead of cutting everyone off cold turkey and risk breaking their collective heart, I decided to slowly reduce the sugar intake as well as make the sweet treats we do eat a bit healthier.

I fell in love with this cake from An Edible Mosaic the first time I made it about a year ago. It is utterly fluffy, tender, and filled with warm fall spices thanks to a healthy dose of chai tea.

It still has sugar, yes, but it also has over 2 cups of fresh zucchini puree, whole wheat flour, and no butter or dairy fat of any kind. Not that I’m a huge fan of hiding nutrition from my kids, but they have no idea there’s vegetables in there thanks to Faith’s genius tip of pureeing the zucchini instead of grating it. This gives the cake an impeccable crumb and FYI, zucchini puree is virtually flavorless.

So here’s to eating healthy-ish….the silky chocolate frosting doesn’t hurt either.

Gooey Chocolate Chai Zucchini Cake
Prep time
Cook time
Total time
This Gooey Chocolate Chai Zucchini Cake is the perfect combination of exotic spice and heavenly chocolate with hidden veggies and dairy-free to boot! Adapted from An Edible Mosaic
Serves: 16 servings
For the Cake:
  • 3 medium zucchini, peeled and chopped
  • 1¾ cup granulated sugar
  • ⅔ cup canola oil
  • 2 large eggs
  • 1⅓ cups all-purpose flour
  • 1⅓ cups whole wheat flour
  • ⅔ cups unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 Chai tea bags, I used Trader Joe's Spiced Chai
For the Frosting:
  • ¼ cup extra virgin coconut oil
  • 1 ounce unsweetened chocolate, chopped
  • 6 tablespoons unsweetened non-dairy milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2-3 cups powdered sugar
  • 1 cup mini dairy-free chocolate chips
For the Cake:
  1. Heat oven to 350°F. Grease a 9x13-inch baking pan and line with parchment, if desired. (If you plan on serving the cake straight from the pan, no parchment is necessary).
  2. Place zucchini in the bowl of a food processor fitted with the blade attachment. Pulse until you have a mostly smooth puree.
  3. Whisk together the sugar, oil, eggs, and zucchini puree in a large bowl. Sift both flours, cocoa powder, salt, baking powder, baking soda, into the egg mixture. Cut open the chai tea bags and add the tea straight to the bowl.
  4. Mix everything together with a rubber spatula until just combined—don't over mix.
  5. Scrape batter into the prepared pan and bake on the middle rack until a toothpick inserted in the center comes out clean, about 45 minutes.
  6. Let cool on a wire rack at least 20 minutes. If you'd like to remove it from the pan, pull on the outer edges of the parchment paper to take out of the pan.
For the Frosting:
  1. Combine coconut oil and chocolate in a small saucepan over medium-low heat. Warm, stirring frequently, until chocolate has melted and mixture is smooth.
  2. Transfer chocolate mixture to a large bowl and whisk in milk, vanilla, salt, and powdered sugar until smooth.
  3. Pour frosting over cake and smooth to the edges. Sprinkle with chocolate chips and serve.
  4. Cake will keep covered, at room temperature, for 5 days.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Comida Latina, Mains, Recipes, Sandwiches

Chiles en Nogada Grilled Cheese

September 12, 2017
This Chiles en Nogada Grilled Cheese recipe takes a complex dish of stuffed peppers and simplifies it into an easy, delicious grilled cheese sandwich.

This Saturday, September 16th, Mexicans everywhere will be celebrating their independence. It’s Mexican Independence Day! Also known as El Gritothe cry heard across Mexico that triggered the Mexican war of independence against the Spanish in 1810.

A traditional meal eaten during this holiday is Chiles en Nogada a dish representing the Mexican flag with dark green poblano chiles smothered in creamy white walnut sauce and topped with the sweet sprinkling crunch of pomegranate seeds.

This is a gorgeous, complex dish with flavors of cinnamon, and rich meat, chiles, and nuts. A beautiful representation of what true Mexican cuisine is and something you should make and try if not this weekend, then sometime this fall while pomegranates and apples are in season.

A much easier way to get a taste for what this dish represents is to make this simple grilled cheese sandwich with the flavors of chiles, walnuts, pomegranates, and cream all still there but in a much easier form to make. If you don’t have the time to dedicate to real chiles en nogada this grilled cheese will fit the bill.

This lazy lady’s chiles consist of country walnut bread, stuffed with charred poblano chiles, aged white cheddar cheese, and a drizzling of pomegranate molasses. This tangy, kinda sweet Middle Eastern sauce is never used in Mexican cooking but the spirit of the tart pop of pomegranates in the traditional dish is there. I like to dip a crispy edge of the sandwich in a bit more molasses. Some people do ketchup, I don’t know.

Chiles en Nogada Grilled Cheese
Prep time
Cook time
Total time
This Chiles en Nogada Grilled Cheese recipe takes a complex dish of stuffed peppers and simplifies it into an easy, delicious grilled cheese sandwich.
Serves: 2 sandwiches
  • 1 poblano chile
  • 4 tablespoons softened butter
  • 4 slices walnut bread
  • 1 cup grated sharp white cheddar
  • 2 tablespoons pomegranate molasses, plus more for dipping
  1. Char poblano chile by laying over an open flame on your gas stove or placing under the broiler. Turn frequently until all sides are blackened and blistered, about 10-12 minutes. Transfer to a plate and cover with plastic wrap until cool enough to handle. Peel off charred skin and remove stem and seeds. Thinly slice.
  2. Butter one side of each slice of bread. Divide cheese and chiles between the interiors of two slices of bread. Drizzle each sandwich with pomegranate molasses and top with remaining two slices of bread; butter side out.
  3. Heat a large cast iron or heavy-bottomed frying pan over medium heat. Place sandwiches, butter side down in the frying pan. Once cheese starts to melt and the bottom is golden brown, flip and grill until other side is golden and cheese is fully melted. Cut in half and serve immediately with a little more pomegranate molasses for dipping, if desired.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Comida Latina, Dairy Free, Drinks, Popular, Recipes

How to Make a DIY Chambord Sangria Bar

August 17, 2017
A DIY Chambord Sangria Bar is where it's at this summer! You make the fruity sangria base with Chambord and nectarines and let your friends do the rest.

This post has been sponsored by Chambord. All thoughts and opinions are my own. Must be 21 or older to consume alcohol. Please drink responsibly.

A DIY Chambord Sangria Bar is where it's at this summer! You make the fruity sangria base with Chambord and nectarines and let your friends do the rest.

How much time have you spent with your girlfriends this summer? If you have young kids home from school, the answer is probably none. We’ve been off traveling through Europe all summer long which was magical, amazing, memories I will cherish forever, and all that, but I really miss shooting the breeze with my ladies.

There is nothing like an out-and-out pow-wow with your girls. It is something I’m almost positive no mom does enough. So before summer is out I want to encourage you to call up a few friends, kick your adorable husband and children out the house, and have some serious girl time. It feels good to remind yourself every once in a while what life was like before your heart belonged to another.

When my pals at Chambord asked if I would come up with a summer drink recipe it seemed a perfect opportunity to offer up a fun idea for an easy Girls Night Out. These last days of summer always seem to be the hottest so ice-cold sangria is basically all I’m thinking about where entertaining is concerned. But instead of making one pitcher how about you let your friends make their own combinations by putting together a sangria bar?

Here’s the deal: You make a fruity nectar for the sangria by cooking down some fresh nectarines with a little sugar, water and lavender then blending the nectarine mixture with Chambord.

If you’ve never tried Chambord, girl it is time. Chambord is a black raspberry liqueur made with XO cognac. It has a dark berry flavor with hints of vanilla. Aside from making delicious sangria, you can also add a splash or two in a glass of sparkling wine to make one of my favorite Champagne cocktails.  

This nectarine-black raspberry puree will be the base from which everyone can add their preferred type of wine (red or white), their favorite sparkling juice or ginger beer, and their choice of fruits and herbs.

I went for stone fruits because my stone fruit guy was at the Farmer’s market and you’d have to be crazy to pass up his selection of black plums, nectarines, and peaches. But really whatever fruit looks good where you are is game. Other options would be berries of all sorts, watermelon, or really any kind of melon, you get the idea. As for the herbs I like to use fresh basil and mint. The Chambord sangria base has lavender in it, so you could pick up on those notes and have some fresh lavender flowers for adding to the drinks as well. I have lots of lavender growing in my yard, so I pick the flowers to use in my cooking all the time. You can buy lavender online or if you can’t find any, that’s okay, just leave it out.

Cut all the fruit in pieces small enough to fit in the glass and set it out on a table or bar along with the Chambord Sangria Base, washed and dried herb leaves, glasses, ice, open bottles of wine, and a nice selection of sparkling juices and/or ginger beer. The final touch is drink stirrers for combining the cocktail and a cute little recipe card to help everyone know what to add to mix the perfect drink!

Chambord Sangria Bar
Prep time
Cook time
Total time
A DIY Chambord Sangria Bar is where it's at this summer! You make the fruity sangria base with Chambord and nectarines and let your friends do the rest.
Serves: 6 drinks
For the Chambord Sangria Base:
  • 3 ripe nectarines, pitted, peeled, and chopped
  • 1½ cups water
  • ½ cup granulated sugar
  • 5 lavender buds
  • 1 cup Chambord
  • For the Bar:
  • 1 bottle chilled white wine
  • 1 bottle chilled red wine
  • 1-3 bottles chilled sparkling juice (get a couple of different kinds for variation. I got sparkling lemonade and sparkling berry lemonade)
  • 1-4 bottles chilled ginger beer
  • 3-4 different types of ripe fresh fruit, sliced
  • 1-2 types of fresh herb leaves (about 1 bunch each)
  1. To make the Chambord base, combine nectarines, water, sugar, and lavender in a medium saucepan and bring to a boil stirring until sugar dissolves. Reduce heat to a simmer and let cook until fruit is soft, about 5 minutes.
  2. Let cool then transfer mixture to a blender, add Chambord, and blend until smooth. Transfer to a serving pitcher, cover, and chill until cold. You can do this the day before if you’d like.
  3. Arrange all the elements on a table or bar for everyone to help themselves.
  4. To make a drink, add a few pieces of ice to a wine glass. Then add 1 part Chambord base with 1 part wine and 1 part sparkling juice or ginger beer. Add a few pieces of fruit and some herb leaves, stir and enjoy.





Breads, Breakfast, Comida Latina, Dairy Free, Recipes, Snacks, Sweets

Orange Juice Donuts with Zucaritas Sprinkle

July 14, 2017
Super simple baked orange juice donuts packed with bright orange flavor, topped with sweet orange glaze and crushed Zucaritas (aka Mexican Frosted Flakes).

Introducing my first ever donut recipe!

I honestly don’t know what took me so long. I guess I had shunned the idea of baked donuts as simply a muffin baked in a donut shaped pan, but I’ve been wrong before and I’ll surely be wrong again.

These donuts are not at all muffiny, they are tender, soft little pillows full of orange flavor. The Sucaritos sprinkle on top are 110% inspired by my daughter and her love of cereal-topped donuts. When we hit the donut shop she makes a bee-line for the most purple, cereal-loaded donut she can find. Fruity Pebbles, Lucky Charms, Fruit Loops, you name it, she’s on it.

In my consistent motherly effort to make the foods my kids love even the slightest bit healthier I decided to create my own cereal-topped donut with Zucaritas (aka Mexican Frosted Flakes). I fully admit Zucaritas are not, I repeat NOT healthy as far as cereals go, but the donut part IS a bit healthier than your average fried donut shop donut. It is naturally dairy-free; I used fresh-squeezed orange juice instead of milk and only a small amount of vegetable oil instead of butter. And of course, not dunking them in a vat of hot oil also keeps things a bit on the lighter side.

I made batch after batch of these donuts in my new Wolf Gourmet Countertop Oven. I don’t think it is an understatement to say I’m in love. This oven does everything my standard-size oven does but faster, and more accurately. If I didn’t cook professionally out of my home kitchen I would replace my full-sized oven with this countertop version and use that space as extra storage—it is that good. It heats up in under 10 minutes, fits full-sized baking pans (like this donut pan) and comes equipped with an internal temperature probe for cooking meat perfectly every time.

Head on over to Wolf Gourmet’s Food Notes Blog to get the recipe!

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

This post was sponsored by Wolf Gourmet. Opinions are 100% my own. Thank you for supporting the brands that make ¡Hola! Jalapeño possible!





Comida Latina, Dairy Free, Mains, Recipes

Beer-Braised Beef Barbacoa

February 8, 2017
Beer-Braised Beef Barbacoa Recipe

Cooked in a mixture of dark beer, and spices this barbacoa is crazy tender. Serve with tortillas or over polenta like we did for our Italian Polenta Party.

Beer-Braised Beef Barbacoa Recipe

What is Barbacoa?

The term barbacoa has always confused me. The first time I heard it was in my early twenties as a sous chef at Mustard’s Grill in the Napa Valley. A few of my fellow cooks were gathered around discussing weekend party plans and announced they were going to do a barbacoa in their yard. Truly a weekend project, they dug a deep hole, filled it with smoldering wood and a baby goat then covered over the hole with agave leaves.

Beer Braised Beef Barbacoa Recipe

The meat roasted very slowly and about 8-10 hours later was shredded and served with an accompanying chile broth with which you’d brush the meat through before piling it into warm corn tortillas. This was a meal reserved for a grand celebration and one that my Mustard’s compadres offered to replicate for our wedding. Unfortunately we couldn’t get the go ahead from the our reception venue to follow through—something about not wanting a huge, gapping, smoking hole on their property—ridiculous.

Beer-Braised Beef Barbacoa Recipe

I was then later told it was only made with cow head and then Chipotle came along serving barbacoa in every nook and cranny of America (did they all have baby goat-sized holes in their parking lots? Were they really serving goat? Or even more interesting, cow’s head?) But now I’ve come to discover that barbacoa means beef to most people, more specifically tender, slow roasted succulent beef.

Beer-Braised Beef Barbacoa Recipe

A Much Easier Version

This recipe was inspired by my friend and fellow chef Susana who cooks her barbacoa in a beer and spice bath. The addition of molasses adds a subtle sweetness that is undetectable but also very much there if that makes any sense. It is about as easy as a recipe can possibly be—not one single shovel necessary. All you need is a sturdy blender, a large enough roasting dish, and a few hours then leave the oven to do all the work.

Even better, the slow cooking means an inexpensive cut of meat is actually preferable here making it a very budget-friendly way to feed a crowd. I’ve made this recipe using boneless beef brisket, boneless chuck roast, and even a clod roast which I got just because it was the cheapest roast at the market and I wanted to see if it would be as good as the most expensive brisket and guess what? It was! Any tough cut of meat would melt under all that beer and heat.

Beer-Braised Beef Barbacoa Recipe

I made this barbacoa recipe for an Italian Polenta Party I threw with Aida from Salt + Wind and Meg from This Mess is Ours. We piled the meat on top of the polenta straight from the tray with all those beautiful juices. Even though it is Mexican in origin it went beautifully with the sweet roasted tomatoes, grated hard Parmesan, and Aida’s silky romesco sauce. For more polenta party details head here!

Beer-Braised Beef Barbacoa Recipe


Beer-Braised Beef Barbacoa
Prep time
Cook time
Total time
Cooked in a mixture of dark beer, and spices this barbacoa is crazy tender. Serve with tortillas or over polenta like we did for our Italian Polenta Party.
Serves: 6-8 servings
  • 5 pounds boneless beef brisket or chuck roast
  • 1 (12-ounce) bottle dark beer
  • 1 large red onion, chopped
  • 2 jalapeños, stemmed and sliced (remove seeds if you'd like it less spicy)
  • ½ cup cilantro leaves
  • ½ cup Italian parsley leaves, plus more for garnish
  • 9 epazote leaves, or ¼ cup fresh oregano leaves
  • 6 cloves garlic
  • ¼ cup blackstrap molasses
  • 2 tablespoons Worcestershire sauce
  • 4 teaspoons kosher salt
  • 2 teaspoons ground cumin
  • 2 teaspoons whole black peppercorns
  1. Heat oven to 300°F and place roast in a large baking dish or roasting pan.
  2. Combine remaining ingredients in a blender starting with the beer (you may have to do this in batches depending on the size of your blender). Blend on high until all is pureed.
  3. Pour beer mixture over roast and move it around in the mixture to coat all sides. Cover tightly with aluminum foil and place in oven.
  4. Slow-roast the beef 3 hours, remove foil and return to the oven and let cook 30-45 minutes more or until the edges are browned and the meat easily pulls apart with a fork.
  5. Shred meat and mix with the sauce in the pan. Serve immediately with a generous sprinkling of Italian parsley leaves or let cool completely, cover and refrigerate for up to 5 days or freeze for up to 3 months.
  6. To reheat; place meat and sauce in a shallow pot and bring to a boil over medium heat.

Did you love this recipe? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

A huge thanks goes out to Salt + Wind and This Mess Is Ours for the photographs and WRF Lab for all the ceramics.

Comida Latina, Dairy Free, Mains, Recipes, Soups and Stews

A #1 Kitchen Mistake + A Caldo de Res Recipe

January 17, 2017
Caldo de Res Recipe from @holajalpeno

Thanks to JORD for sponsoring this post. All ideas and opinions are my own.

Winter cooking means long-simmering stews (like this Caldo de Res recipe), braises that require the meat to be browned first, and soups whose vegetables must caramelize to perfection. What do all these things have in common? Patience…no time….no waiting…err patience.

Caldo de Res Recipe from @holajalapeno

The biggest mistake you are probably making in the kitchen is more about what you are NOT doing, and that mis amigos, is waiting. Waiting for the pan to get hot, or waiting for the oil to get hot, or giving the chicken a bit more time to brown is a major factor in how the final dish will turn out. Therefore, it is worth taking your time and I think the easiest way to do this is by watching the clock. Just when you think something is done it is best to give yourself just one more minute before taking any action. Unless something is on fire, it probably needs a minute to really get crisp or hot or caramelized, you get the picture.

Caldo de Res Recipe from @holajalapeno

Wearing my JORD watch in the kitchen is very helpful. That way I can set a time for say, when I need to stir my onions that are caramelizing, and then walk away. When I’m just standing there watching the pot is when I get impatient. It is easier for me to look at my watch, set a time, and go wash a few dishes or tidy up the kitchen while I wait.


I’m never in the kitchen without my JORD Frankie 35 in Zebrawood and Champagne. It’s scratch-resistant crystal face means I don’t have to worry about it holding up to my busy cooking schedule and it is completely made out of wood (97% of which is reused from old furniture remnants). If you know an impatient cook you should check out the giveaway and gift code at the end of this post and gift a JORD watch for Valentine’s Day.


This Caldo de Res recipe is a perfect place to practice your kitchen zen. First of all it doesn’t require mere minutes of waiting but a few hours, which in some ways is much easier. The longer the beef and bones simmer the richer the broth will become but if you skimp on the time the flavor of the soup will sacrifice. Secondly, the cut of beef (the shank or leg) is pretty tough which means it needs a whole heck of a lot of time to gently simmer, softening up those tough fibers.

Caldo de Res Recipe from @holajalapeno

If you live near a Mexican market you will not have trouble finding center-cut beef shank which is what I use to make my Caldo de Res. They should also sell a mixture of beef and bones and chunks of flavorful fat called, carne para caldo de res, or beef for soup which is another way to go. It is more traditional but a little too fatty for my tastes. If you can’t find either one use beef stew meat and see if you can find an oxtail or beef bone to throw in for flavor.

Caldo de Res {Mexican Vegetable Beef Soup}
Prep time
Cook time
Total time
Mexican comfort food at its best. This Caldo de Res or Mexican Vegetable Beef Soup takes 15 minutes to put together and is the best way to warm up in winter.
Serves: 6-8 Servings
  • 2 pounds center-cut beef shank (with the bone) or beef stew meat
  • 1 large yellow onion, chopped
  • 3 tomatillos, husks removed and chopped
  • 2 large tomatoes, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon kosher salt + more to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • ½ teaspoon ground black pepper
  • 8 cups of water
  • 2 large carrots, peeled and cut into large chunks
  • 2 large Russet potatoes, peeled and cut into large chunks
For Garnish:
  • lime wedges
  • minced red onion
  • cilantro leaves
  • dried oregano
  • sliced jalapeños
  1. Rinse beef and place in a large soup pot. Add onion, tomatoes, garlic, salt, cumin, oregano, bay leaves, black pepper and water. Bring to a boil, then reduce heat to low and cover.
  2. Let gently simmer for 2 hours or until beef is falling off the bone. Add carrot and potatoes and let cook until they are just tender, about 30-45 minutes more.
  3. Taste and add more salt if needed (I ended up adding 2 more tablespoons).
  4. You can either remove the meat from the bones or serve as is with lots of chopped onion and lime wedges and warm tortillas.


Want to score one of these beautiful watches for yourself? Thanks to the wonderful JORD family they are offering a giveaway for all my readers! Enter to win a $100 Gift code to use towards your very own JORD watch in Men’s or Women’s styles.

To enter follow this link: 

And get this: everyone will automatically receive a $25 code just for entering! The contest will close on 02/19/17 at 11:59pm. Both the $100 and the $25 codes will expire on 04/30/17. Best of luck everyone!!

Did you love this recipe? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!


Luxury Wooden Watch

Apps, Comida Latina, Dairy Free, Recipes, Snacks

Mayo-Free Guacamole Deviled Eggs

November 30, 2016
Guacamole Deviled Eggs Recipe

Hi! Hi! And Happy Monday. Do you remember a couple weeks back when I made you Butternut Squash and Maple Empanadas and told you about the new e-cookbook that myself and whole slew of other talented food bloggers contributed to called The Casual Veggie?  Well, guess what? The book is now available! And to celebrate I made you guacamole deviled eggs!

Guacamole Deviled Eggs



The Casual Veggie Cookbook

This is a extensive compilation that features over 150 veggie-centric recipes from 45 food bloggers. Each of the 29 most common veggies from asparagus to eggplant to Brussels sprouts have their own chapter with details on how to buy, store, and cook them. The digital format is easy to navigate from any device but all the recipes are also printable so you don’t have to take your iPad into the kitchen if you don’t want to. The book is available for download right here from my site and every copy of the book bought from ¡Hola! Jalapeño helps support my blog, which means more delicious recipes for you…and maybe a glass of wine for me, I won’t lie. To purchase your very own copy click on the image of the book on the right-hand side of this page!

Deviled Guacamole Eggs

To celebrate several of us contributors are throwing a virtual party full of autumn nibbles and drinks.

Click on the links below to find all the details. My contribution to the shindig is a combination of everyone’s two favorite hors d’oeuvres; Deviled Eggs and Guacamole to make the world’s best guacamole deviled eggs (in my opinion). If the words deviled eggs have you thinking gloppy mayo-laden gut bombs then think again. These are light and creamy without using any mayonnaise at all. The avocado acts as the fat here which means less guilt for me when I accidentally devour half a dozen.

Guacamole Stuffed Eggs

Even better guacamole deviled eggs are super simple to put together. Here’s how…

Ingredients for deviled eggs

First you get the hard part out of the way; boiling and peeling the eggs (I give you a detailed rundown in the recipe for how I boil eggs, follow them and you will have perfect eggs every time). Then combine the yolks and the rest of the ingredients in a food processor and pulse until the filling is smooth. If you don’t have a food processor you can chop all the filling ingredients super small and then mash them together with a fork.

Pureeing the filling for eggs

Pipe or spoon the filling into the egg white shells, top with some thinly sliced jalapeños or red chiles if you’d like and serve!

Prepping Guacamole Eggs

For the rest of the party check out these fancy veggie-inspired autumn drinks and appetizers:

Guacamole Deviled Eggs Recipe


Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 4-6 servings


  • 6 large eggs
  • 2 1/2 tablespoons of salt, divided
  • 1/2 large, ripe avocado
  • 1/4 cup cilantro leaves
  • 1 jalapeño, sliced, plus 1 for garnish (optional)
  • 1 scallion, chopped
  • Juice of 1/2 a lime
  • 1/4 teaspoon black pepper


  1. Place eggs in a medium saucepan and cover with cold water. Add 2 tablespoons of the salt and place over medium heat. Bring to a boil then remove from heat, cover, and let sit 12 minutes. Drain and rinse in cold water until cool enough to handle.
  2. Peel eggs and slice in half vertically. Remove yolks and place in the bowl of a food processor fitted with the blade attachment.
  3. Add remaining ingredients to the food processor and pulse until smooth, stopping to scrape down the sides occasionally.
  4. Pipe or spoon filling back into the cooked egg whites, top with thinly sliced jalapeños if desired and serve.

Comida Latina, Mains, Recipes, Soups and Stews

Spicy Slow Cooker Black Bean Soup with Cotija Cornbread Croutons

October 25, 2016
Spicy Black Bean Soup Recipe

A spicy slow cooker black bean soup, rich with thick Crema Salvadoreña and topped with Cotija cornbread croutons. Perfect for weeknight meals.

Today I come to you quickly from home, half-packed for our trip up north to Calistoga. I had planned on sharing another pan de muerto recipe with you today because I’m obsessed and I have more ideas for pan de muerto than you actually probably need or want, but yesterday’s test failed to rise—like at all—and I’m too flummoxed to figure it out so I’m just going to tuck that one away for next year. Instead I will steer you in the direction of this spicy, creamy slow cooker black bean soup.

Spicy Black Bean Soup Recipe

Keys To Making Slow Cooker Black Bean Soup

This is a recipe I developed for Cacique cheese and is as easy as tossing everything in the slow cooker and letting it bubble away for a few hours while you work or do a few loads of laundry or zone out on the couch. This soup can be as spicy as you’d like. It calls for three jalapeños which you can either lessen or leave the seeds in to make it spicier. I left the seeds in and that soup had some heat!

Spicy Slow Cooker Black Bean Soup Recipe

The Secret Ingredient

After a few hours it is time to add some magic: the luxurious tang of Crema Salvadoreña—the whole thing, stir it in and puree it with a stick blender right in the slow cooker pot. This thick, slightly sour cream is what you will find dolloped on your pupusa but also gives a rich depth to soups. If you can’t find it regular ‘ol sour cream will do, but is more tangy in flavor.

Spicy Slow Cooker Black Bean Soup Recipe

Don’t Forget the Croutons

Completely optional (but highly recommended) is to top this soup with cheesy Cotija cornbread croutons. The recipe for the cornbread makes way more than you will need for the soup but really, do you ever have too much cornbread?

Spicy Slow Cooker Black Bean Soup Recipe

To get the recipe head on over to the Cacique blog! For more weeknight soup ideas click here!

Comida Latina, Mains, Recipes

Walking Taco Quesadilla

September 20, 2016
Walking Taco Quesadilla Recipe

¡Hola! This post is sponsored by Society Culinaria and Flatout Flatbread. The recipe and opinions however are all mine. Thanks so much for supporting the business that makes this blog possible!

If you don’t have an elementary-aged child who eats school lunch or have never been to a street fair you may be unfamiliar with the walking taco.

Walking Taco Quesadilla Recipe

Let’s review: Traditionally a walking taco is a bag of corn chips (Purists use Fritos, Millennials use Have’a chips, everyone else uses Doritos). Anyhoo, bag of chips, slit open on the vertical side, and topped with seasoned ground beef (or sometimes chili), iceberg lettuce, chopped tomatoes (or salsa), shredded orange cheese, and sour cream….all in the bag. They hand you the bag with a fork in it so you can shovel all this crunchy, creamy, savory goodness into your mouth as you walk around—hence the name.

Walking Tacos Quesadilla Recipe

I can’t give you a traditional recipe for walking tacos because my husband thinks they are disgusting and maybe a teensy bit racist (thank goodness he doesn’t read this blog!) But, shhhh, here’s a secret, I think they are delicious so I took all the good bits and traded the whole bag business in for Original Flatout Flatbread!

Walking Taco Quesadilla Recipe

Every flatbread variety is low in fat, a good source of fiber and of course perfect for wraps, pinwheels and super easy pizzas. And because we’re not eight-years-old anymore we should indulge a bit healthier than we used to. That’s why we are going with the low-carb, high-protein flatbreads as well as ground turkey for this recipe instead of the traditional ground beef. If you don’t know where to find Flatout Flatbreads click here, but I’d bet you a million bucks your local grocery store has them.

Walking Taco Quesadilla Recipe

Here’s where we’re going with this: A seasoned ground turkey and cheese quesadilla—but wait— with crunchy, salty, corn chips INSIDE. On top you’ve basically got a salad made from all the traditional Walking Taco elements; the tomato, the avocado, the iceberg lettuce shaved super thin. A big ‘ol pile of sour cream (or Greek yogurt if you’d rather). It is a single quesadilla recipe made for one hungry man (or woman) but there’d probably be enough to share. Or double it up and make two!

Walking Taco Quesadilla Recipe

We love our Flatout Flatbread around here! Take a look at what else we’ve made with them:


Walking Taco Quesadilla Recipe

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 1 serving

Gussying up everyone's favorite fair food and stuffing it all inside a delicious chewy-on-the-inside and crunchy-on-the-outside flatbread.


    For the Meat:
  • 2 teaspoons oil
  • 4 ounces ground turkey
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground chili powder
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground white pepper
  • For the Quesadilla:
  • Baking spray
  • 2 Flatout Flatbread Original Wraps
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup corn chips (I used Fritos)
  • To Garnish:
  • Shredded iceberg lettuce
  • halved cherry tomatoes
  • chopped avocado
  • chopped cilantro
  • sliced scallions
  • sour cream
  • sliced jalapeños


    To make the meat:
  1. Heat oil in a medium frying pan over medium-high heat. Add ground turkey and seasonings and stir until browned and cooked through, about 5 minutes.
  2. To make the quesadilla:
  3. Heat a large, non-stick frying pan over medium heat.
  4. Spray one side of one piece of flatbread. Lay the flatbread, sprayed-side-down in the frying pan. Top with half the cheese, all the meat, and all the chips. Sprinkle the remaining cheese on top and place the other flatbread to cover. Spray the outside of the top piece of flatbread with baking spray.
  5. Cook quesadilla until bottom is browned and cheese is beginning to melt. Carefully flip using a large spatula and brown the other piece of flatbread, about 2-3 minutes more.
  6. Transfer to a cutting board, Cut into pieces and place on a serving plate. Top with all the garnishes you'd like and dig in!