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Baked Jalapeño Poppers with Cilantro-Yogurt Dip

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This baked jalapeño poppers recipe comes out crispy and golden brown on top, with a creamy cheesy filling tucked inside tender jalapeño peppers. The buttery Tajín breadcrumbs, sharp cheddar cheese, and smoky flavor make them one of my favorite game day recipes and the kind of appetizer people keep reaching for until the tray’s empty.

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Post last updated May 19, 2026.

jalapeno poppers on a silver tray

Don’t you just love, what we in the US have come to call, “game day food”? Even though I limit my sports viewing to the occasional soccer game and the Super Bowl once a year, I will happily indulge in all things cheesy, spicy, and crunchy.

Jalapeño poppers are the pinnacle of the crispy-gooey-fiery trifecta. I like baking them instead of deep frying because they’re way less fussy, but you still get everything you want from a perfect appetizer: crunchy edges, melty filling, and just enough heat to keep you going back for another one.

The cool cilantro Greek yogurt dip helps too. You’ll hear the crunch before you taste the heat.

Serve them straight from the sheet pan with cold drinks nearby and don’t expect leftovers. Every time I make these, somebody asks for the recipe before the night’s over.

jalapeno poppers on a blue tile table

You’ll Love This Recipe Because It’s

  • Crispy on top with a creamy cheesy filling
  • Baked, not deep fried, so it’s easier and less messy
  • Made with sharp cheddar cheese, Tajín breadcrumbs, and smoky flavor in every bite
  • Spicy but not crazy hot
  • Served with a cool cilantro Greek yogurt dip that balances the heat perfectly

Easy Jalapeño Poppers Recipe Ingredients

All the ingredients you need to make jalapeno poppers

You only need a few simple ingredients to make this easy jalapeño poppers recipe:

  • Fresh jalapeños: Look for large, straight peppers in the produce section because they’re easier to stuff. Swap: Mini sweet peppers for a milder version.
  • Cream cheese: Make sure to set the cream cheese out to soften for at least an hour before starting.
  • Sharp cheddar cheese: Adds bold cheesy flavor and melts beautifully into the filling. Swap: Monterey Jack cheese or Pepper Jack cheese for even spicier poppers.
  • Green onions: Bring freshness and a little bite that cuts through the richness of the cheesy filling.
  • Kosher salt: I always use Morton kosher salt unless otherwise specified.
  • Garlic Powder and Smoked Paprika:  These are the flavor foundation of the poppers.
  • Panko breadcrumbs: The secret to that crispy, golden brown topping. Panko stays lighter and crunchier than regular bread crumbs.
  • Butter and Tajín seasoning: Butter helps the breadcrumbs toast evenly while Tajín adds chile-lime flavor and a little extra punch. Swap: Chili powder and a squeeze of lime.

For The Cilantro Yogurt Dip

  • Greek Yogurt: Use whole-milk yogurt for best flavor. Swap: Sour cream.
  • Fresh Cilantro: brightens the dip and adds fresh herby flavor. Swap: Flat-leaf parsley if needed.
  • Fresh Garlic: gives the dip savory sharpness that keeps it from tasting flat. Swap: A pinch of garlic powder.
  • Lime Zest and Lime Juice: The lime adds brightness and acidity that cuts through the rich filling. Swap: Lemon juice in a pinch.

How To Make Jalapeño Poppers

Prep the jalapeño peppers. Slice the fresh jalapeños in half lengthwise using a sharp knife, then remove the seeds and inner membrane. If you want less heat, scrape them really clean.

jalapenos on a parchment lined baking sheet

Prepare the baking sheet. Heat the oven to 400°F and line a prepared baking sheet with parchment paper or aluminum foil for easier cleanup.

Make the creamy filling. In a large bowl, mix the softened cream cheese, sharp cheddar cheese, green onion, kosher salt, garlic powder, and smoked paprika until smooth. The cream cheese mixture should be thick, creamy, and easy to spoon into the jalapeño peppers.

All the ingredients to make the filling for the poppers

Make the crunchy topping. Melt the butter in a small bowl (in the microwave) or medium skillet (on the stove), then stir in the panko bread crumbs and Tajín seasoning. This is what gives the poppers that crispy golden brown topping without deep frying.

Fill the peppers. Spoon the cheesy filling into each jalapeño half, pressing it in slightly so it stays put while baking. Then press the filled side into the crunchy breadcrumbs so the top gets fully coated.

jalapeno halves filled with cheese
A jalapeno face-down in the panko topping

Bake until golden brown. Arrange the poppers on the prepared baking sheet and bake for 20–25 minutes until the jalapeño peppers are tender and the topping is crispy and golden brown.

jalapeno poppers ready to be baked

Make the cilantro yogurt dip. While the poppers bake, whisk together the Greek yogurt, fresh cilantro, fresh garlic, lime zest, lime juice, and salt in a small bowl until smooth and creamy.

All the ingredients in a bowl for the yogurt dip

Serve hot. These homemade jalapeño poppers are best straight from the oven while the cheesy filling is still soft and melty. Serve with the cilantro yogurt dip on the side and cold drinks nearby.

Baked Jalapeño Poppers Tips

  • Wear gloves. Fresh jalapeños can leave your hands burning long after prep, especially when removing the seeds and inner membrane.
  • Use thick whole-milk Greek yogurt. FAGE or Chobani (amazon link) work best because the dip stays creamy instead of watery.
  • Shred your own cheese. Freshly shredded sharp cheddar melts smoother into the cream cheese mixture than pre-shredded cheese.
  • Soften the cream cheese: The filling will be very hard to combine if your cream cheese is cold. If you forgot to pull it out of the fridge, mix the filling ingredients in a stand mixer on medium-low with the paddle attachment.
jalapeno poppers on a silver tray next to yogurt dip

What To Eat With Jalapeño Poppers

For parties or game days, I serve these poppers with my al pastor chicken wings, choriqueso pinwheels and either a fresh batch of molcajete salsa or sometimes melon pico de gallo in the summer. Don’t forget the margaritas! You’ll need them to cool the heat.

If you want to turn these into more of a dinner spread, they’re really good alongside barbacoa, Beef Birria Tacos, or a pan of Chicken Enchiladas.

For a meatier version, you can also try making my Cheddar Bacon Jalapeño Poppers and serve them with Homemade Blue Cheese Dressing on the side.

Can I Make These In The Air Fryer?

Yes. The air fryer works really well for jalapeño poppers because it crisps the topping quickly while keeping the filling creamy.

Cook them at 375°F for about 10–12 minutes until the tops are golden brown and the jalapeño peppers are tender.

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Storing Leftovers

Store leftover poppers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer so the bread crumbs stay crisp.

Microwaving works but you’ll lose some of that crunchy topping.

FAQs

Can you freeze jalapeño poppers?

Yes! Store them in an airtight container for up to 6 months. Thaw in the refrigerator overnight then reheat in the air fryer or oven until the topping is crisp and the filling is bubbly.

Can I make these ahead of time?

Yes. Assemble the jalapeño poppers a few hours ahead and refrigerate until ready to bake.

Are baked jalapeño poppers spicy?

Some jalapeños are spicier than others but removing the seeds and inner membranes and the richness of the cheese filling keeps them from being crazy hot.

jalapeno poppers on a silver tray

Oven Baked Jalapeño Poppers Recipe With Cilantro Yogurt Dip

Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

This baked jalapeño poppers recipe comes out crispy and golden brown on top, with a creamy cheesy filling tucked inside tender jalapeño peppers. The buttery Tajín breadcrumbs, sharp cheddar cheese, and smoky flavor make them one of my favorite game day recipes and the kind of appetizer people keep reaching for until the tray’s empty.

Ingredients

Instructions

  1. Prep the jalapeños: Heat the oven to 400°F. Line a baking sheet with parchment paper. Cut the jalapeños in half lenghtwise and carefully cut out the seeds and membranes with a pairing knife, making sure not to poke through the flesh of the pepper. I like to loosen the seeds with the knife and then gently scoop them out with a small spoon. YouPro-tip: Wear gloves when de-seeding the peppers!
  2. The Filling: In a medium bowl, mix the 8 ounces cream cheese, 1 cup shredded cheddar, 1/4 cup sliced green onions, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika and 1/2 teaspoon kosher salt until smooth.
  3. The Crunch Factor: Melt the 2 tablespoons butter in a small skillet. Add the 1 cup panko and 1 teaspoon Tajín and stir to combine.
  4. Assemble: Stuff each jalapeño half with the cheese mixture (don't overfill, or they'll "leak" in the oven). You will have enough filling for at least 10 jalapeños but maybe 12 depending on how large the jalapeños are. Press the cheese side down into the Panko mixture to coat the top.
  5. Roast: Place poppers on the sheet pan, cheese-side up. Roast for 20-25 minutes until the peppers are tender and the Panko is golden brown.
  6. Blend the Dip: While the peppers roast, whisk together the dip ingredients until smooth.
  7. Serve: Serve the poppers hot with a drizzle of the dip or the dip on the side for dunking..

Notes

  1. Make Ahead: You can stuff the peppers up to 24 hours in advance. Store them in the fridge until ready to serve.
  2. Spice Level: If you want more heat, leave a few seeds in the cream cheese mixture. If you want zero heat, make sure every bit of the white membrane is scraped out of the pepper.
  3. The "Dip" Hack: If you’re short on time, stir a spoonful of jarred Salsa Verde into some sour cream for a 10-second version of the dip.
  4. Leftovers: Store leftover poppers in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven for 8–10 minutes to bring back the crunch. The microwave works in a pinch but the breadcrumbs will soften.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 213Total Fat: 20gSaturated Fat: 12gUnsaturated Fat: 8gCholesterol: 55mgSodium: 258mgCarbohydrates: 6gFiber: 0gSugar: 2gProtein: 4g

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Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: Mexican-American / Category: Jalapeño Recipes

Creamy Mexican Goat Cheese Garlic Chile Dip Recipe

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Looking for the kind of appetizer that disappears within minutes? This Mexican goat cheese dip is creamy, smoky, slightly tangy, and packed with chile flavor—basically everything you want in a shareable party dip.

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This post was last updated March 26, 2026.

Chile goat cheese dip topped with pine nuts

Inspired by the warm, melty dips served at Mexican restaurants, this recipe blends tangy goat cheese with cream cheese, garlic, and smoky chiles for a dip that feels special but is incredibly easy to make.

It’s the kind of perfect appetizer that works for just about any occasion. Serve it during game day, add it to a taco night spread, or make it as a last minute snack when friends stop by. With toasted pine nuts, chile oil, and fresh herbs, every bite is creamy, savory, and packed with flavor.

If you love bold Mexican recipes, this dip fits right in alongside festive dishes like Choriqueso Pinwheel Appetizer or Cinco de Mayo Tacos. It’s also the type of dish that pairs beautifully with Mexican street corn, margaritas, and a table full of small plates.

What Makes This Dip Different From Classic Queso

a bowl of goat cheese dip topped with mint leaves

Many Mexican restaurants serve a classic queso cheese dip made with melted cheese like pepper jack or American cheese. This recipe takes a slightly different approach.


Instead of relying only on melted cheese, it combines tangy goat cheese with cream cheese for a smoother texture and deeper flavor. The addition of dried chiles, garlic oil, and citrus zest creates a dip that tastes richer and more complex than a typical Mexican white cheese dip.

It’s still creamy and indulgent, but with a gourmet twist that makes it feel a little more special.

Ingredients & Why They Matter

all the ingredients to make the goat cheese dip

Each ingredient contributes something important to the final dip.

  • Goat cheese – We use soft chèvre goat cheese here. It provides tangy flavor and creamy texture that sets this dip apart from typical queso cheese dip.
  • Cream cheese (not pictured) – Balances the tanginess of goat cheese and creates a smooth base similar to Mexican white cheese dip.
  • Morita chiles – Bring smoky depth and medium heat without overwhelming the dip. Dried morita chiles are smoked, similar to chipotle chiles. If you can’t find them, substitute dried chipotle chiles or dried guajillo chiles, which will have a different flavor, but still be delicious.
  • Garlic and olive oil – Infuse the dip with savory richness.
  • Orange zest – Adds brightness that cuts through the richness of the cheese.
  • Toasted pine nuts – Add nutty crunch and elevate presentation.
  • Fresh cilantro and mint — For a fresh garnish and lovely color contrast.

Many of these ingredients are easy to find at local grocery stores, though specialty chiles like the dried morita chiles may be easier to locate at Latin markets or online.

If you enjoy cooking with traditional Mexican ingredients, you might also enjoy exploring recipes like Sopa de Conchitas or Butternut Squash Empanadas, which highlight similar flavors and pantry staples.

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How to Make Mexican Goat Cheese Dip

This creamy dip is quick to prepare and comes together in just a few easy steps.

Heat the oil and chiles. Add the olive oil, chopped morita chiles, and garlic to a medium frying pan over medium heat.

the morita chiles cut with scissors

Toast until fragrant. Cook for about 3–4 minutes, stirring occasionally, until the garlic becomes fragrant and the chiles begin to lightly toast.

Let the flavors steep. Remove the pan from the heat and let the oil, chiles, and garlic sit for about 10 minutes so the flavors infuse.

Blend the cheese mixture. In a food processor, combine the goat cheese, cream cheese, milk, orange zest, salt, and black pepper.

all the ingredients in a food processor

Add the chile mixture. Spoon the softened garlic and chile pieces into the food processor and blend until the dip is smooth and fluffy.

the goat cheese dip after being blended in a food processor

Transfer to a serving bowl. Spoon the dip into a bowl and drizzle the remaining chile oil over the top.

Add the finishing touches. Sprinkle with toasted pine nuts and garnish with fresh cilantro and mint before serving.

If you enjoy creative twists on Mexican comfort food, you might also love recipes like Green Chile Cheddar Corn Dogs or Chorizo and Egg Breakfast Gorditas.

Cooking With Dried Morita Chiles

Dried morita chiles are what give this dip its smoky character.

  • Dried morita chiles (or chiles morita) are a type of a chipotle chile they are simply smaller and smoked for less time so they are softer and more pliable than the chipotle meco, most commonly just called chipotles.

Morita chiles are the ones most commonly canned to make chipotles in adobo. You can find them with the other dried chiles in most Latin markets or online. If you can’t find them, make the garlic oil as directed but skip the chiles then add a canned chipotle in adobo to the cheese mixture before blending.

If you enjoy recipes featuring dried chiles, try dishes like Braised Pork and Chile Stew Recipe or explore spicy-sweet combinations in recipes such as Brown Sugar and Chipotle Rubbed Salmon.

a bowl of goat cheese dip with chips in the bowl

Quick Tips for Game Day and Entertaining

Planning a party or casual gathering? Here are a few tips to make this dip even better.

  • Serve with pita chips, tortilla chips, or toasted bread.
  • Drizzle extra chile oil on top for presentation.
  • Store leftovers covered with plastic wrap in the refrigerator.
  • Bring the dip back to room temperature before serving again.

Pair this dip with a full snack spread including Smoked Maple Butter Popcorn or jalapeño pretzel bagels for a fun party table. And if you’re planning dessert too, sweet treats like Guava Cheesecake, Chocolate Churro Hearts, or Almond Buñuelos make the perfect finish.

Serving Suggestions

This creamy dip works well with many dishes and sides. Try serving it alongside:

For a full festive menu, finish with desserts like Flourless Mexican Chocolate Cake or refreshing frozen treats such as Pineapple Pomegranate Popsicles.

FAQs

Can I make this ahead of time?

Yes. Store the dip covered with plastic wrap in the fridge and bring to room temperature before serving.

What other cheeses work well?

There’s really no good substitute for tangy goat cheese but if you’d prefer, you can use all cream cheese instead.

Can I turn this into a baked dip?

Absolutely. Spread the mixture in a baking dish and bake at 350°F for 15-20 minutes for a bubbly baked goat cheese dip.

Where can I find the chiles?

Most local grocery stores carry dried chiles, but Latin markets often have the best selection. If you can’t find them, order them online.

Chile goat cheese dip topped with pine nuts

Mexican Goat Cheese Dip Recipe

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

A whipped goat cheese dip recipe with a spicy chile-garlic oil, toasted pine nuts, and fresh orange zest.

Ingredients

Instructions

  1. Combine the 1/2 cup oil, the 1/4 cup chopped chiles, and the 6 cloves garlic in a medium frying pan and place over medium heat. Warm oil until garlic is fragrant and chiles begin to toast a little, about 3-4 minutes. Remove from heat and let steep 10 minutes.
  2. Combine 8 ounces room temperature goat cheese, 4 ounces room temperature cream cheese 2 tablespoons milk, 1/2 teaspoon orange zest, 1 teaspoon salt, and a few grinds of pepper in the bowl of a food processor fitted with the blade attachment. Spoon out the chile and garlic pieces from the oil and add to the food processor.
  3. Blend on high until fluffy and smooth. Transfer to a serving bowl and drizzle with remaining oil. Sprinkle pine nuts, cilantro and mint over the top and serve with crackers, chips, and veggies.

Notes

    1. Room temp cheeses = fluffy texture. Let goat cheese + cream cheese sit out 30–60 minutes. Cold cheese won’t whip smooth and can stay a little grainy.
    2. Orange zest tip. Zest the orange before you cut/juice it, and use only the bright orange part (no white pith) so it stays fragrant, not bitter.
    3. Morita chile swap. Moritas are smoky + medium heat. If you can’t find them, use chipotle chile flakes (start with 1–2 teaspoons) or 1–2 canned chipotles in adobo (different flavor + thicker, but still great).
    4. Pine nut alternatives. Toasted pepitas or slivered almonds work well (and are usually cheaper). Always toast for best flavor.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 204Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 18mgSodium: 229mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 8g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: Mexican-American / Category: Appetizer

One More Thing

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The Easiest Agua de Limón {Whole Lime Agua Fresca}

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A truly refreshing drink that’s bursting with bold, honest flavor, let me introduce you to my favorite summertime secret: whole lime agua fresca.

This post may contain affiliate links. Read our affiliate policy.

I originally published this recipe in 2012 but recently revisited it and retested it to see if I could improve it. Some readers said it was too bitter. I’ve made some tweaks in the technique to make a sweeter, more well-balanced agua fresca.

two glasses of lime agua fresca on a blue tray

As someone who’s spent decades exploring the flavors of Mexican food and sharing them here on ¡Hola! Jalapeño I can promise you—this is not your average lime agua fresca. We’re talking about a vibrant, tangy, and just-sweet-enough agua de limón that comes together in minutes, using the whole lime for maximum punch. If you love cooling off with aguas frescas, don’t miss my agua de tamarindo or agua de jamaica, too!

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Tell Me About This Whole Lime Agua Fresca

Let’s break down what makes this drink so special:

Three glasses of lime agua fresca on a blue tray

Use These Key Ingredients

You only need three ingredients, but each one is essential for the perfect lime agua fresca:

  • Whole limes: Use large, juicy sweet limes if you can find them. The peel adds depth and a hint of bitterness (in a good way) that makes this drink stand out. Make sure to wash them well! For more on citrus drinks, try my tamarind orange cooler or mango lime agua fresca.
  • Granulated sugar: Classic white sugar gives you that clean, sweet balance. If you prefer, try honey or agave syrup for a lighter twist—just be sure to adjust to taste.
  • Ice water: You need three cups for the ideal consistency. Plenty of ice makes this the ultimate summer recipe.
All the ingredients to make lime agua fresca

*Success Tip #1: Don’t Over-Blend!

Blend the limes, sugar, and water for just 30 seconds—any longer and the peel will start to turn the drink bitter. Trust me, I learned this the hard way during years of recipe testing for both my cookbook and the blog.

limes cut on a cutting board

How to Make Whole Lime Agua Fresca

Start by cutting your limes into sixths—no need to peel! Toss them into your blender with the sugar and three cups of ice water. Blend until the peel is chopped (remember, just 30 seconds!). Now, set a fine-mesh strainer over a pitcher and pour the mixture through. Here’s the trick: let it drip through naturally, but don’t press down on the pulp, or you’ll end up with a bitter aftertaste. Pour over and you’re ready to sip.

limes and water on a cutting board
limes in the blender

*Success Tip #2: Don’t Press the Pulp

When straining, let gravity do its thing. Pressing down on the pulp extracts bitterness from the peel, so just let it drip for the smoothest, most refreshing agua fresca.

The lime pulp in a strainer over a pitcher

Success Tip #3: Drink It Right Away

This is a drink best enjoyed fresh. The longer it sits, the more those bitter notes from the lime peel will develop. For ultimate refreshment, serve immediately—preferably with a side of chips and salsa de molcajete, a chicken apple quesadilla, or a fun Mexican-inspired relish tray at your next party.

lime agua fresca in a glass with lime wheel

If you loved this whole lime agua fresca, you’ll want to check out my vegan horchata, banana licuado, and raspberry prickly pear agua fresca recipes. For more ways to beat the heat, explore my summer tacos collection, Easy Mexican Drinks, and Cocktail Recipes. Want more easy, authentic recipes? Sign up for email updates and join our monthly Challenge Ingredient Contest.

Ready for your next kitchen adventure? Try my pizza with chimichurri and squash blossoms, Mexican hot chocolate waffle iron sandwiches, or browse the full recipe index. Cheers to a summer of bold flavors and unforgettable moments—¡Salud!

lime agua fresca in a glass with lime wheel

Whole Lime Agua Fresca

Yield: 4-6
Prep Time: 10 minutes
Total Time: 10 minutes

A truly refreshing drink that’s bursting with bold, honest flavor, let me introduce you to my favorite summertime secret: whole lime agua fresca.

Ingredients

  • 2 large limes, washed well, plus an extra lime for garnish if you'd like
  • 1/2 cup granulated sugar
  • 3 cups ice water

Instructions

  1. Cut 2 limes into sixths and put in a blender, peel and all, with the 1/2 cup sugar and 3 cups ice water.
  2. Blend 30 seconds, just until limes are broken up.
  3. Strain through a fine mesh sieve into a pitcher. Do not push down on the pulp, just let it naturally pour through.
  4. Serve immediately over ice with a lime wheel for garnish if you'd like. The agua fresca is best the day it is made. It will get bitter the longer it sits.

Notes

    1. Straining: Strain gently and avoid pressing the pulp; this prevents extra bitterness.
    2. Limes: Use fresh, juicy limes with smooth, thin skin for the best flavor and less bitterness.
    3. Variations: For a fun twist, add a few mint leaves or swap some of the water for sparkling water right before serving.
    4. Enjoy immediately! This drink is best served fresh, as it can become bitter if stored for more than a few hours.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 107Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 8mgCarbohydrates: 29gFiber: 1gSugar: 26gProtein: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: Mexican / Category: non-alcoholic drinks

The Best Chile Morita Salsa

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If you love the smoky flavor of chipotle pepper, then you will love this salsa. Chile Morita Salsa is a brick red spicy salsa recipe made from dried morita chiles, roasted garlic, and charred tomatoes. Vegan and gluten-free!

Recipe first published January 27, 2016. Last updated June 29, 2022.

A bowl of Salsa Morita with a handful of sprouts on top and a spoon in it sitting on a marble table.

Of all the dried chiles in Mexican cuisine, morita chiles may be my favorite and this Salsa de Morita is the perfect way to let them shine.

I know saying I have a favorite dried chile is a bold statement considering there are over 200 varieties of chiles at last count and that was an educated guess. Every village has its local chile and I most certainly haven’t tasted them all.

But the allure of these particular dried peppers is real. They add a sweet, spicy smokiness to any Mexican dish and are particularly good in soups, stews, and sauces like this easy salsa recipe. Let’s find out more!

More To Explore

Easy Chamoy Sauce Recipe

The Best Taco Salad Dressing

Super Simple Salsa Verde

what are morita chiles?

Morita Salsa Recipe sitting in a petal-shaped bowl with a handful of sprouts on top and a spoon in the salsa.

Dried morita chile peppers have a complexity and depth of flavor that speaks to my heart and, in my opinion, are irresistible. If you are interested in this kind of stuff Diana Kennedy wrote a great article about the most popular dried chiles for Food & Wine that is worth checking out.

In Mexico, Morita chiles (meaning little blackberry, in Spanish) are most commonly used in Veracruz and Puebla and are like the Cinderella to chipotle chiles’ step sister. In fact you may see them labeled chipotle morita chiles sometimes—they’re that close.

They are a type of chipotle pepper, in that they are a variety of smoked jalapeño peppers but are made from the last jalapeno peppers on the vine— the very ripe, dark red jalapenos— so therefore, are smoked for less time to prevent them from disintegrating.

The result is a dried chile with a matte red color that keeps a bit more of its original jalapeño character; fruity flavor, and less of a smoke bomb. Chipotles mecos get all the love but moritas are the real beauty. They can be ordered from online retailers or found in most Mexican grocery stores.

They also make a killer salsa.

Are Morita Peppers spicy?

The simple answer is, yes. The taste is not fiery hot but a subtle heat that builds with a fruity, smoky aftertaste. In Scoville heat units or SHU they are the same as a jalapeño or chipotle meco (since they are all varieties of the same thing) ranging from 4,000-9,000 SHU.

If you are a fan of canned chipotle peppers in adobo sauce then you have eaten morita chiles. These are the smoked pepper most commonly used for making chipotles en adobo.

Ingredients To Make Chile Morita Salsa

A blender sitting on a table that has blended Salsa Morita inside of it with a towel next to the blender.
  • Dried morita chiles
  • Cherry tomatoes. In the fall and winter cherry tomatoes tend to have more flavor, but in the summer use a ripe, juicy garden tomato instead.
  • Garlic clove
  • Kosher salt

how to make salsa morita

Garlic and cherry tomatoes sitting on a baking sheet with a bowl of morita chiles soaking in water.

Morita chile peppers are pretty tough, so need a bit of soaking in a bowl of boiling water. If you like your salsa smoking hot leave the seeds in, otherwise remove the stems and seeds while they’re still dry.

step one

Soak chiles and char veggies. While the chiles take their hot water bath put the garlic and tomatoes under the broiler to get lightly charred. You can also char them over medium high heat in a cast iron skillet.

Garlic and cherry tomatoes that have been charred sitting on a baking sheet next to dried chiles soaking in water.

step two

Blend. Everything goes in the blender or food processor. Make sure you save the soaking liquid from the chiles to thin out the salsa if it is too thick. Season with salt too—a good pinch will do.

Then as the Brits would say, “Whizz it up!”

A blender with the ingredients for making Salsa Morita inside the blender before it gets pureed.

variations

Other vegetables you can add would be

  • Roasted Tomatillos (add 3 or 4 to the pan with the garlic and tomatoes).
  • Use tomatoes, onions and garlic (add 1/2 white onion to the pan and char with the tomatoes and garlic).

This salsa is an excellent dip but also good on tacos, nachos, eggs, you get the idea. Keep covered in the refrigerator for up to two weeks!

more salsa recipes to try

To satisfy my constant chile craving, I like to always have one or two homemade Mexican salsas on hand. Here are a few of my favorites:

there’s just no substitute for an authentic mexican salsa recipe

Drop everything and go find a bag of dried morita chiles to make this salsa—stat! Let me know when you make them by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!

Overhead shot of a bowl of salsa with a spoon in it and chips scattered around.

Salsa Morita Recipe

Yield: 1 1/2 cups
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes

A brick red spicy salsa recipe made from dried morita chiles, roasted garlic, and charred tomatoes. Vegan and gluten free! Salsa will keep covered in the refrigerator for up to 2 weeks.

Ingredients

Instructions

  1. Soak chiles. Place chiles in a heatproof bowl and pour boiling water over the chiles to cover. Let soak at least 30 minutes or up to an hour.
  2. Char vegetables. Meanwhile, heat broiler to high. Place tomatoes and garlic cloves on a baking sheet and broil until lightly charred, about 5 minutes. Turn the garlic occasionally so it browns on all sides. Set aside until cool enough to handle.
  3. Combine. Remove garlic from the skins and place in a blender. Add tomatoes, and salt then lift the chiles from the water (reserving water) and place in the blender.
  4. Blend. Blend on high until smooth, adding some of the chile water if it is too thick. Taste and add more salt as needed.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 8Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 8mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: Mexican / Category: salsa

In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allows me to run the site. Thank you for reading!

How To Cook Pork Chops

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These delicious grilled Cilantro Garlic Pork Chops take just a few minutes of prep and makes for a perfect weeknight meal. We’ll walk you step-by-step through exactly how to cook pork chops. {Recipe first posted August 16, 2013 and last updated, February 28, 2022}

Even though we are working towards eating a mostly plant based diet the one thing that never fails to kick in those meat cravings are pork chops.

A marble cutting board with grilled pork chops with the one in the front sliced and lemons in the back and broccoli behind the lemons.

At our house, pork chops are sacred. The term “breakfast pork chop” is common on a Saturday or Sunday morning.

Over the years we’ve cooked so many pork chops that we’ve discovered a few important things to get them perfectly juicy and not dry and tough as shoe leather. We think the grill is the way to go and absolutely love this simple cilantro-garlic marinade.

Keep reading for our step-by-step on how to cook pork chops that turn out tender and super flavorful every time!

Why You Must Try This Recipe

A marble cutting board with three grilled pork chops, one of them is sliced with broccoli and lemon wedges on the cutting board.

So simple. Just a few basic pantry staples and about 20 minutes of marinating time is all you need to make the perfect grilled pork chops.

Megawatt Flavor. The cilantro-garlic marinade infuses the pork with amazing flavor but also helps insure it’s juiciness.

More Pork Recipe To Explore
How To Make Mexican Chorizo From Scratch
Pozole Rojo {Pork and Hominy Stew}
Instant Pot Pork Carnitas

Ingredients

Ingredients to make pork chops including pork chops, olive oil, garlic, pepper, lemon, salt, and cilantro.

Look for thick-cut chops to ensure juiciness. Try to purchase the highest-quality pork you can afford for ultimate flavor.

  • Bone-in pork chops. You can use boneless chops but the cooking time will be much quicker.
  • Cilantro
  • Garlic
  • Lemon juice
  • Olive oil
  • Kosher Salt
  • Black Pepper

How To Cook Pork Chops

This is the method for how to grill pork chops. If you are looking for a baked pork chops recipe check out this Pork Chops with Cranberries and Pears recipe that I developed for Better Homes and Gardens.

step one

Make marinade. Blend all the marinade ingredients together in a food processor. Or chop by hand if you’d prefer.

A food processor with a cilantro marinade in it.

step two

Season pork. Place pork chops in a dish large enough that they can sit in a single layer. Season both sides of the pork chops generously with kosher salt and freshly ground black pepper.

Four pork chops in a glass baking dish seasoned with salt and pepper. The dish is sitting on a wood table.

step three

Marinate pork chops. Pour marinade over pork chops and coat both sides well. Marinate at least 20 minutes but best if you can give it an hour. If you are going to marinate them longer than 20 minutes, cover and refrigerate. Remove from the refrigerator about 10 minutes before you plan on grilling them.

Four pork chops sitting in a glass dish covered with cilantro garlic marinade. The glass dish is on a wood table.

step four

Grill pork chops. Cook the pork over medium high heat until a meat thermometer inserted in the thickest part of the chop registers 140°F. The cooking time will vary depending on how thick your pork chops are but I usually grill them about 4-5 minutes per side.

Four pork chops cooking on a charcoal grill.

step five

Serve! Let pork chops rest 5 minutes before slicing and serving. Store in an airtight container any leftover pork chops for up to 5 days.

Grilled pork chops on a charcoal grill.

By the way, another one of my favorite pork recipes is this roasted pork shoulder with root vegetables and mustard sauce from my sister site, Kate’s Best Recipes. Check it out!

The Best Pork Chop Seasoning

A ceramic dish with a blue rim with three pork chops on it and a few lemon wedges on a wood table.

In our opinion this simple combination of cilantro, garlic, and lemon juice along with some salt and pepper is the perfect pork chop seasoning. But if cilantro isn’t your thing, try a dry rub!

I really like this homemade dry rub from Foodiecrush that has brown sugar and smoked paprika but you could also use a store-bought BBQ spice too.

Pro Grilling Tips

A white plate with a grilled pork chop, broccoli, and a lemon wedge sitting on a wood table with another plate next to it.

If you are new to grilling there are a few important things to keep in mind to ensure success.

  1. Whether you are using a gas or charcoal grill, give the grill time to heat up. Your grill should be about 350° to 450°F degrees before you put the chops on.
  2. Make sure the grates are clean before you put the meat on the grill. Clean, hot grates will prevent the meat from sticking.
  3. Turn the pork chops only once during cooking. Put them on and leave them alone for at least 4 minutes to get deep, dark grill marks.
  4. Grill with the lid closed. Put the pork chops on then close the lid. This will prevent flair ups and create a more even temperature. Turn the pork chops after about 4 minutes and close the lid again until they are done cooking.

What to serve with them

Now That You Know How To Cook Pork Chops

You’ll be making them every night, right?! This seriously simple recipe comes out perfect every time, I know you will be as obsessed with them as we are. Let me know when you make it by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!

A white plate with a grilled pork chop, broccoli, and a lemon wedge sitting on a wood table with another plate next to it.

Cilantro-Garlic Pork Chops

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Marinating Time: 20 minutes
Total Time: 50 minutes

These Cilantro-Garlic Pork Chops are super easy and really delicious. Coated in a flavor-packed marinade and grilled they are the perfect dinner.

Ingredients

Instructions

  1. Make marinade. Combine garlic, cilantro, lemon juice, and olive oil in the bowl of a food processor fitted with the blade attachment. Pulse until mixture is a chopped fine and combined—it doesn't have to be perfectly smooth.
  2. Marinate pork. Season pork chops generously on both sides with salt and pepper then place in a large, resealable plastic bag. Pour marinade over the pork chops and turn to coat on all sides. Seal bag and place on a large plate. Let marinate at room temperature for at least 15 minutes or up to 1 hour.
  3. Heat grill. Meanwhile prepare a charcoal or gas grill to medium heat. Clean grates and rub with oil.
  4. Grill pork. Grill chops over direct heat, turning once, cooking to desired doneness, about 4 minutes a side but this will vary depending on the thickness of the chops. Use a instant-read thermometer for accuracy. Medium is about 140°F.
  5. Serve! Let pork rest at least 5 minutes before serving.

Notes

The longer you can marinate the pork chops the better but give them at least 20 minutes.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 88Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 33mgSodium: 27mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 10g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: Mexican-American / Category: pork recipes

In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allows me to run the site. Thank you for reading!

Instant Pot Beef and Chipotle Chili

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Recipe Update!! As of January 31, 2019 I updated this recipe to be made in an Instant Pot, since I’m on the slow train and just got one. The instructions for cooking the recipe on the stove top have remained the same and can be found below. -Kate

I took leave of my house for the first time since the baby was born. Well actually much longer than that. I have not been out in the world, alone, for two years, right before I found out I was pregnant again.

I had been looking forward to this trip for months. Dreaming of it on many cold winter days stuck inside our minuscule house with two small children and all their stuff. All their toys, and books, and crunched up Cheerios ground into the carpet. I would imagine myself dressed in something other than yoga pants, wearing make-up, strolling freely with my rolling suitcase in tow right out that back door, into the car, and flying high above them in a very silent airplane. ‘Bye-bye’, I would happily wave from the little rectangular window, ‘Mama will be back soon’.

This Instant Pot Beef and Chipotle Chili is the quickest way to get fiery, soul-satisfying beef and bean in your belly. Stove top instructions too!

But when it came time for me to go my heart ached at the thought of leaving my babies. Although I was leaving them in the very capable hands of my husband my mind raced with worry. ‘What will the baby think? He will never understand what is going on. Will he wonder if I had gone forever?’ And my little Louisa, would she make it to school on time? What if my husband forgets to pick her up?

Looking in from the outside this all seems so trivial (I was only gone for 5 days people) but there were many deep breaths taken on that first day away. I’ll admit I wiped away a few streams of tears that the man sitting next to me on the plane was politely ignoring.

The trip was nice…. great people…… beautiful weather……. amazing food….everything I had hoped it would be, but by day 4 I was ready to come home. Let’s face it, I was lost out there in the world by myself. I’m just not as interesting to myself as I used to be. It’s boring thinking about me all the time. I needed the constant chatter, tiny calamities, and giggles, my brain no longer functions well in silence.

This Instant Pot Beef and Chipotle Chili is the quickest way to get fiery, soul-satisfying beef and bean in your belly. Stove top instructions too!

I returned late at night, long after the kids had gone to bed, but the baby woke-up crying a couple hours after I got home. I went in to see if he was okay and I’m sure the relief on his face mimicked my own. I picked him up and our embrace was as if our bodies had been starved for each other’s touch. I realized immediately there was no putting him down, he clung to me, heavy and hard. I laid down with him directly on top of me, his tiny body melting into mine. When his breath deepened and I thought for sure he was fast asleep I tried to rearrange myself in a more comfortable position, sliding him more to one side. He sprang awake, gave out a small cry and climb back directly on top of my chest where he immediately fell back asleep. We slept like that all night, the way I used to sleep with him when he was a newborn, fraile, and vulnerable. When the morning light finally woke us both he sleepily looked at me rubbing his eyes to see me more clearly then took his little fist and pounded me on the head as if to say, ‘Don’t ever do that to me again!’

There is actually a blizzard outside my window right now…I’m not shitting you (apologies for the language but blizzards in April deserve a good cursing). Anyhoo, since it is snowing fiercely outside it is still well within the realm of chili weather. This one has plenty of heat, exactly what one needs when the calendar says Spring but Mother Nature has not yet gotten the memo.

What To Make With The Leftover Chipotle Peppers

Easy Chicken Empanadas with Garlic Mojo Sauce

Easy Chicken Empanadas

This Instant Pot Beef and Chipotle Chili is the quickest way to get fiery, soul-satisfying beef and bean in your belly. Stove top instructions too!

Instant Pot Beef and Chipotle Chili

Yield: 6
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Classic beef and bean chili with lots of kick from chipotles en adobo. This is right up there with our favorite Mexican ground beef recipes. Garnish to your heart's content! With instructions for stove top and Instant Pot! 

Ingredients

  • 3 tbsp olive oil
  • 1 large yellow onion (chopped)
  • 1 large red bell peppers (chopped)
  • 1 jalapeño (chopped)
  • kosher salt and freshly ground black pepper
  • 1 pound ground beef
  • 4 cloves garlic (chopped)
  • 2 chipotles en adobo (chopped)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 28 ounce can crushed tomatoes
  • 1 15 ounce can kidney beans, drained and rinsed
  • 1 cup water
  • ¼ cup chopped cilantro

Instructions

Stove Top Instructions

  1. Heat oil in a large Dutch oven over medium-high heat. Add onions, bell peppers, and jalapeño. Season with salt and pepper and cook, stirring occasionally until all liquid has evaporated and onions are starting to brown, about 10-15 minutes. 
  2. Add ground beef, garlic, chipotles, and all the spices. Season again with salt and pepper and cook, breaking up the meat with the back of the spoon until browned, about 5 minutes.
  3. Add tomatoes, water and beans and bring to a boil. Reduce heat to a simmer and let simmer for 1 hour. Taste and add more salt if necessary. Stir in cilantro and serve. 
  4. Garnish chili with grated smoked cheddar, sour cream, thinly sliced red onion and jalapeño, radish slices, cilantro leaves, and lots of tortilla chips for dipping. 

Instant Pot Instructions

  1. Follow the instructions in step 1 and 2 on the sauté function. 
  2. Add the tomatoes and beans, omit the water then turn to the meat function to finish cooking. 
  3. Use the quick or slow release function depending on how much time you have. I prefer slow release as it gives the chili more time to meld the flavors. 

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: American / Category: soup

Seven Tips for a Stress-Free Game Day Party

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This Stress-Free Game Day Party post has been sponsored by Tyson Foods Inc. All thoughts and opinions are my own.

I’m going to come right out and say it: Entertaining can be stressful…but, it doesn’t have to be and a Game Day party is at the top of the list of gatherings that should feel fun, casual, and relaxed.

The biggest hurdle by far is the food, but picking up some tasty appetizers that everyone loves, like Tyson® Any’Tizers® Boneless Chicken Bites,Tyson® Crispy Chicken Strips​, and Aidells® Meatballs at your local Kroger immediately lowers the anxiety level. In fact, purchase these items today at your local Kroger or Kroger family store, stock them in the freezer and you’ll be ready to go for game day! Save today with this Shopkick offer!

Seven strategies for hosting a stress-free Game Day party. Because chilling and watching the big game with friends is supposed to be relaxing. Don't freak out over the perfect football-shaped cake, pick up some store-bought apps, make a few easy dips, then just sit back and enjoy the game! #SuperBowl #easysuperbowlparty #SuperBowlPartyIdeas #gameday

Seven Tips for a Stress-Free Game Day Party

1. Buy Your Favorite Apps

Like I said, figuring out what you’ll serve is everyone’s biggest source of anxiety. The good news is, you don’t have to perfect the most Pinterest-worthy football-shaped cake for everyone to have a good time.

Gathered around on a cold Sunday afternoon watching the game, people want to indulge in their favorite appetizers, and you can easily pick those up in the frozen food section at your local Kroger. Tyson makes delicious crispy chicken strips and boneless chicken bites (we’re partial to the Buffalo style). Another one of our store-bought favorites are Aidells Pineapple and Teriyaki chicken meatballs.

Seven strategies for hosting a stress-free Game Day party. Because chilling and watching the game day with friends is supposed to be relaxing. Don't freak out over the perfect football-shaped cake, pick up some store-bought apps, make a few easy dips, then just sit back and enjoy the game! #SuperBowl #easysuperbowlparty #SuperBowlPartyIdeas #gameday

2. Make Some Easy Dips

If you want to add a personal touch, whip up some homemade guacamole, super simple salsa verde, or ranch dressing to go with your appetizers. Do you have a favorite queso recipe or onion dip? Make it! This Fiery Habanero Salsa goes particularly well with crispy chicken strips.

Seven strategies for hosting a stress-free Game Day party. Because chilling and watching the big game with friends is supposed to be relaxing. Don't freak out over the perfect football-shaped cake, pick up some store-bought apps, make a few easy dips, then just sit back and enjoy the game! #SuperBowl #easysuperbowlparty #SuperBowlPartyIdeas #gameday

3. Figure Out Where Everyone Will Sit

On Game Day, clearly everyone is going to want to watch the game. Make sure you have this figured out beforehand so you’re not scrambling when guests arrive. Ask friends to bring folding chairs or spread out a fluffy blanket on the floor if you don’t have enough seats.

4. Don’t Forget the Drinks

Load up a cooler with beer and non-alcoholic drinks too. Having drinks in a cooler and not in the refrigerator will free up fridge space. Put them on ice early in the day so they are nice and cold for game time.

5. Set Up a Buffet Space

Have a designated area for the food, plates, napkins, and silverware that is not the kitchen table. Some people will want to sit down and eat there or have a place to chill if they came for the food and not necessarily the game.

Seven strategies for hosting a stress-free Game Day party. Because chilling and watching the big game with friends is supposed to be relaxing. Don't freak out over the perfect football-shaped cake, pick up some store-bought apps, make a few easy dips, then just sit back and enjoy the game! #SuperBowl #easysuperbowlparty #SuperBowlPartyIdeas #gameday

6. Chips on chips on chips

Having a spread of substantial Tyson Foods like chicken fingers and yummy meatballs is essential but you’ll also need lots of snacks like tortilla chips, pretzels, and popcorn for munching.

Seven strategies for hosting a stress-free Game Day party. Because chilling and watching the big game with friends is supposed to be relaxing. Don't freak out over the perfect football-shaped cake, pick up some store-bought apps, make a few easy dips, then just sit back and enjoy the game! #SuperBowl #easysuperbowlparty #SuperBowlPartyIdeas #gameday

7. Overestimate How Much Food You’ll Need

The last thing you want is to run out of food and have to order pizza before half time. People tend to eat way more than you’d think and it’s always better to have leftovers than not enough. To set yourself up for a stress-free Game Day party, buy extra bags of  Tyson Any’tizers® Boneless Chicken Bites,Tyson Crispy Chicken Strips​, and Aidells® Meatballs just to be safe. The best part is they don’t take long to prepare so people won’t be hungry long! Don’t forget that awesome Shopkick offer for great deals on your favorite Tyson Foods at Kroger!

Seven strategies for hosting a stress-free Game Day party. Because chilling and watching the big game with friends is supposed to be relaxing. Don't freak out over the perfect football-shaped cake, pick up some store-bought apps, make a few easy dips, then just sit back and enjoy the game! #SuperBowl #easysuperbowlparty #SuperBowlPartyIdeas #gameday

One More Thing

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!

Savory Chili Cheese Churros

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A churro’s a churro is a churro, right? Thankfully, no! This savory chili cheese churros recipe are churros like you’ve never seen them before.

I’m guessing when you think of churros you think of the sweet kind, still warm from the oil, crispy on the outside and chewy in the middle. Dusted with cinnamon and sugar these treats so irresistible I find myself thinking up occasions just to make them.

Savory Chili Cheese Churros? What the….

That’s when it dawned on me that churros need not be relegated to the end of a meal, why can’t we start with them instead? These savory chili cheese churros are like the most delicious cheese straw with an undeniable chewy center. They are filled with chile flavor from dried guajillo chiles but aren’t burn-your-mouth-off spicy, just a nice gentle heat that balances out the savory, sharp cheddar cheese.

Pssst…..

Dried guajillo chiles are mild, brick red chiles that can be found in the Latin section of most grocery stores or at a Latin market. To use them, remove the stem and seeds while then soak them in boiling hot water until they become soft.

How To Make Savory Churros

Making savory churros is basically the same as the making the sweet version but with the addition of a chili puree. The guajillo chiles get soaked in steamy, hot water until nice and soft and then they are blended until very smooth. You’re going to strain this mixture into a saucepan and add oil and some salt. This very loose chili puree is like the water in a regular churro recipe.

From here the churros process starts to resemble one very familiar to anyone who has made them (or any kind of cream puff pastry) before. The liquid mixture starts to simmer; the flour is added and stirred. Keep stirring until the dough starts to pull away from the sides of the pan and the flour has time to cook just enough to take on a toasted flavor.

Scrape this mixture into the bowl of a stand mixer and beat the egg in on a setting high enough to really incorporate some air without the whole business shooting shotgun-style out of your bowl (medium-high is probably what you’re looking for). Add the grated cheese and that’s it!

Hands forming bright orange chili cheese churros on a baking sheet.

Now it’s time to pipe. You can either pipe the savory chili cheese churro dough directly into the hot oil, cutting into lengths with scissors as you go or pipe the dough on to a greased sheet pan up to a day in advance. Use a sturdy piping bag and a small star tip. If you pipe them in advance, keep them covered with plastic wrap and refrigerated. Then you can fry them in hot oil just before serving—they are best served fresh from the oil.

hands piping savory chili cheese churros onto baking sheet.

The final touch is a generous sprinkling of Mexican Cotija cheese (or Feta works too) over the top, a little bit of flaky sea salt, and some minced cilantro. Then all that’s left is to stand back and watch them disappear. 

Savory Chili Cheese Churros

Savory Chili Cheese Churros

Yield: 3 dozen
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes

These savory chili cheese churros are like the most delicious cheese straw ever with subtle spice and an undeniable chewy center.

Ingredients

  • 7 stemmed and seeded guajillo chiles
  • 1 1/4 cups boiling water
  • ¼ cup vegetable oil, plus 2 more quarts for frying
  • 2 teaspoons kosher salt
  • 1 ¼ cups all-purpose flour
  • 1 large egg
  • 1 cup grated aged Cheddar Cheese (for a milder flavor use Mexican Panela Cheese)

For Serving:

  • Crumbled Cotija or Feta Cheese
  • Minced cilantro
  • Flaky Sea Salt

Instructions

  1. Pour boiling water over chiles in a heatproof bowl. Submerge chiles under the water with a second, smaller bowl and let soak until soft, about 30 minutes.
  2. Pour chiles and water into a blender and blend until smooth. Strain, reserving liquid.
  3. Place chile water in a medium saucepan and add ¼ cup oil and salt. Bring to a boil over medium heat. Add flour and beat with a wooden spoon until a smooth dough forms and starts to peel away from the sides of the pan.
  4. Transfer dough to the bowl of a stand mixer fitted with the paddle attachment. Start mixing on low, add the egg, and then increase speed to medium. Beat for 2 minutes. Add panela cheese and beat just until incorporated.
  5. Place a star-shaped tip in a heavy-duty piping bag (a small tip works best as they cook faster). Fill piping bag up ¾ of the way with dough, and twist the end until it pushes the dough into the tip.
  6. Fill a deep pot with 2 quarts of oil and attach a deep-fat fry thermometer to the side if you have one. Heat the oil over medium-high heat until it reaches 350°F.
  7. Meanwhile, pipe churros onto a parchment-lined baking sheet, cutting with scissors into 6-inch long tubes. Place churros in the refrigerator while you wait for the oil to heat.
  8. Once oil is ready, carefully place churros in hot oil, 4-5 at a time, moving them around a little so they don’t stick to the bottom. Let fry, turning once until crisp and cooked through, about 4 minutes. Transfer to a paper towel-lined baking sheet. Repeat with remaining churros.
  9. To serve: Place on a serving tray and sprinkle with Cotija, cilantro, and sea salt.
  10. Cook’s Note or helpful tip (optional): Churros can be piped, covered and kept in the refrigerator up to a day in advance.
Youtube video

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno and use the #holajalapeno hashtag 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!

Fiery Habanero Tomatillo Salsa

by 4 Comments

How do you feel about habaneros? Really, spicy food in general? If you’re reading this blog, I’m assuming you have a bit of a tolerance and might even possibly enjoy a little belly warming heat every so often. Fiery habanero salsa is the way to go.

On a scale of 1 to burn your face off this salsa is around a nose hair singe—it be spicy. Suffice it to say, if you are sensitive, this may not be a recipe for you but I do think no human should go thorough life and most especially a bitterly cold winter without something POW!! Knock your socks off, I mean let’s live a little.

I’ve been hearing rumors that there is a sporting event coming up. Something about a Souper Bowl or is it Super Bowl? Either way it sounds like a speed eating contest for the infirm. I’m not going to try to pretend I know anything about it, but if you plan on watching and gathering with friends, this Fiery Habanero Salsa might be just the way to spice up the partaaay!

Habanero-Tomatillo Salsa

Habanero-Tomatillo Salsa

Yield: 1 1/2 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

If you like spicy, this salsa is for you. This habanero salsa is not for wimps made with charred habanero chiles, onions, and tomatillos it will warm you from the inside out.

Ingredients

  • 4 habanero chiles
  • 1/2 white onion, cut in wedges
  • 2 garlic cloves
  • 6 large tomatillos
  • 1/2 cup water
  • ½ teaspoons salt
  • 1 cup cilantro leaves and tender stems

Instructions

  1. Heat broiler to high. Place chiles, onion, garlic, and tomatillos on the baking sheet.
  2. Broil until vegetables are charred on all sides, turning them occasionally and removing vegetables as they cook, about 10 minutes.
  3. Remove stem and seeds from the habaneros (use gloves if you’re hands are sensitive to heat). Transfer to a blender with remaining ingredients and blend on high until smooth. Taste and add more salt if needed.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: Mexican / Category: Condiments and Salsas

Besides chips, here are some other things this salsa is good on:

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!

Mango Habanero Cocktail Meatballs

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In my pre-dinner repertoire meatballs play a very small role. I often forget about their sweet, spicy, hearty existence in favor of some dip or salsa or hunk of delicious cheese. It’s strange that that they go forgotten, especially when I think about every Christmas party I attended as a child and remember the bubbling crockpot of meatballs at the center of the buffet table. They were the centerpiece and with good reason; in a sea of less filling options the meatballs were the main course, so to speak, at every cocktail party.

Mango Habanero Cocktail Meatballs make the easiest party appetizer, just spruce up store-bought meatballs with a sweet and spicy mango habanero sauce.

For our Friends Who Fete Holiday Party I made cocktail meatballs in the easiest way I knew how—without having to even make the meatballs in the first place. The idea for our party was to throw one that was absolutely doable, even at the last minute, therefore I went on the hunt for the BEST frozen meatballs I could find.

Mango Habanero Cocktail Meatballs make the easiest party appetizer, just spruce up store-bought meatballs with a sweet and spicy mango habanero sauce.

After dedicated research, my favorite meatballs were the Nature’s Ranch Angus Beef Meatballs from Whole Food’s. They had dense, meaty texture and rich flavor without too much overpowering seasoning, allowing me to slather them in any sauce I please.

Mango Habanero Cocktail Meatballs make the easiest party appetizer, just spruce up store-bought meatballs with a sweet and spicy mango habanero sauce.

These mango habanero cocktail meatballs are made with a very simple sauce that uses another one of my favorite store-bought products, Mrs. G’s Mango Ginger Habanero Jelly. This jelly, made and sourced in Southern California, has a telltale kick from the chiles but isn’t so overpowering that you can’t taste the mango or ginger, all ingredients come through clearly. In Southern California you can find this jelly in many grocery stores like Whole Food’s but you can also order it online. If you can’t find this particular habanero jelly, any brand of spicy jelly will do.

Mango Habanero Cocktail Meatballs

Mango Habanero Cocktail Meatballs

Yield: 8 serving
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Mango Habanero Cocktail Meatballs make the easiest party appetizer, just spruce up store-bought meatballs with a sweet and spicy mango habanero sauce.

Ingredients

  • 1 pound 6 ounces frozen mini meatballs
  • 8 ounces habanero jelly
  • 2 tablespoons chopped ginger
  • 2 cloves garlic, minced
  • 2 tablespoons mango juice

Instructions

  1. Bake meatballs according to package instructions.
  2. Meanwhile combine remaining ingredients in a large bowl.
  3. Toss hot meatballs in sauce and serve.

Notes

Serve meatballs in a slow cooker to keep warm.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos

A big THANK YOU to This Mess Is Ours and Salt & Wind for all the photography!

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!

Smoked Maple Butter Popcorn with Habanero Salt

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This post was sponsored by Uncommon Goods but all opinions are my own. Thanks for supporting the brands that help to support this blog!

Smoked Maple Butter Popcorn with Habanero Salt Recipe

I feel like I’ve left a lot of myself out of this blog lately. I don’t know why exactly. Uninspired to talk about my life I guess but here’s a rundown of what’s going on with us:

  • We’ve entered the life of school choice and have been waiting to see what the lottery hands us. Also, I’ll have both kids in school next year—mixed emotions on that subject.
  • We’ve been capturing (and killing) a lot of snails lately. Any tips on keeping snails alive? Probably not capturing them in the first place, huh?
  • We are planning our trip to Italy this summer. Here’s what I need to know:
    • How to entertain kids on an overseas flight besides buying them their own devices and/or Benadryl?
    • What/how much to pack for an extended stay? We’re also going to London, is it cold there in July? Do I need to pack jackets, scarves, and sweaters?
    • Affordable, kid-friendly Air B&B recs for Rome and really anywhere in Italy, we’ll have lots of time to travel.

There’s lots of other stuff too, like all of us, my life is relentless in the details but right now I’d rather have some fun and talk about a luxurious little snack. Something like popcorn drenched in pecan wood-smoked maple syrup, butter, and habanero salt. What about something like that?

Smoked Maple Butter Popcorn with Habanero Salt Recipe

I was asked to partner with Uncommon Goods a few weeks back and was excited to find some really fun gift ideas to share with you. If you are unfamiliar with Uncommon Goods they are an online retailer selling unique handmade goods from makers big and small all over the world. They have a bit of everything and are a one-stop shop for gift giving. They even put together gift collections to make it super simple. They have ideas for everything from Weddings to Graduations.

But of course me, I stuck firmly in my comfort zone—the kitchen. When I saw this microwave popcorn popper in their graduation gift guide, I knew immediately I had to have it. We eat a lot of popcorn but I usually pop it in a pan. With this nifty popper however, the kids can do it themselves! The lid doubles as a measuring cup for the popcorn kernels then you just pour them in, cover it with the lid, and put it in the microwave.

Smoked Maple Butter Popcorn with Habanero Salt Recipe

With my brain firmly stuck in popcorn mode I had to find something to put on it. At first I was leaning toward hot sauce (which they have plenty of in their Gifts for Dudes section) but then I spotted the Pecan Wood Smoked Maple Syrup, Oo la la!

I also loved these glasses made in Colombia from recycled car windshields and windows. They are just what I needed to sip my icy beer, but the green-hued glass would also make beautiful little vases for low table centerpieces.

Smoked Maple Butter Popcorn with Habanero Salt

Smoked Maple Butter Popcorn with Habanero Salt

Yield: 4-6 Servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Smoked Maple Butter Popcorn with Habanero Salt is the ultimate luxurious snack for any party. Popcorn drenched in smoked maple syrup, butter, & spicy salt!

Ingredients

  • 2 tablespoons unsalted butter or vegan butter or coconut oil, melted
  • 1 tablespoon smoked maple syrup or regular maple syrup and a dash of liquid smoke
  • 1-1/2 teaspoons habanero salt (depending on how hot you like it) or 1 teaspoon habanero salt and 1/2 teaspoon of kosher salt
  • 9 cups popped popcorn

Instructions

  1. Stir together melted butter, maple syrup, and salt.
  2. Pour over popped popcorn and toss to coat.

Notes

To make the habanero salt; combine 2 tablespoons kosher salt with 1/4 teaspoon ground habanero chile powder.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos

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!

Chicken Milanesa Sandwiches with Basil-Lime Mayo

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One of my husband’s favorite things in the whole entire world (besides me of course, right?) is milanesa. Pork, beef, chicken milanesa, he loves it all. And most of all when we hit up a good torta or Mexican sandwich spot, a milanesa torta is always on order.

Chicken Milanesa Sandwich with Basil-Lime Mayo Recipe

Now a classic torta de milanesa this is not, but that’s okay, that’s not what I really do anyway—you know me. You won’t find the bun slathered with creamy beans and we are using a thin piece of chicken breast, not steak but I guarantee this sandwich is no less terrific and the sentiment of soft bun, creamy spread, crispy, pan-fried meat is all still there.

Chicken Milanesa Sandwich with Basil-Lime Mayo Recipe

Make a Pickle

Instead of a sharp slice of red onion I’ve added crunch in the form of sweet and sour fennel and carrot pickles. This recipe is based on my favorite way to make pickles which is as easy as boiling a few ingredients that I know you already have in your cupboard, pouring it over some vegetables (this recipe can be used to pickle anything from radishes to avocados—yes, really), and sticking the whole shebang in the fridge. Let them sit at least overnight in the refrigerator if you can to help the veggies really soak up the flavors.

Chicken Milanesa Sandwich with Basil-Lime Mayo Recipe

These pickles are so delicious I found myself making a pile of them on my plate so I could eat a salad-like forkful with every bite of chicken milanese sandwich. I am a sucker for crunch so that might have something to do with it, but still, very good. So try it!!

A Couple of Tips

As for breading the chicken (and in my opinion anything that is going to be fried) I am a Panko girl til I die. Armando makes fun of me for buying Panko by the case at Costco but it is the far superior in the crispy-crunch department and we’ve already discussed how happy that makes me.

Chicken Milanesa Sandwich with Basil-Lime Mayo Recipe

Sometimes you can find thin chicken breast filets ready to go but if not follow the instructions in the recipe to get them thin and ready for breading. You might only need two chicken breast to make four servings if they are super huge. Cutting them in half horizontally will make it easier to pound out thin, then cut them into 4 pieces trying to make the pieces the same size as your bread rolls so you don’t end up with a dry hunk of chicken-less bread at the end.
Chicken Milanesa Sandwich with Basil-Lime Mayo Recipe

Chicken Milanesa Sandwich with Lime-Basil Mayo Recipe

Chicken Milanese Sandwiches with Basil-Lime Mayo

Yield: 4
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes

Crispy Panko-breaded chicken milanesa tucked inside a fluffy roll with pickled fennel and carrots and swathed in a creamy basil and lime mayonnaise.

Ingredients

For the Fennel-Carrot Pickles

  • 1 large head fennel (about 1 pound), bruised outer pieces removed
  • 3 small carrots (about 1/2 pound), peeled and trimmed
  • 1 jalapeno, stemmed
  • 1 1/2 teaspoons cumin seeds
  • 1 cup white distilled vinegar
  • 1 cup granulated sugar
  • 1 cup water
  • 2 tablespoons kosher salt

For the Basil-Lime Mayo

  • 2 cups basil leaves
  • 1/2 cup mayonnaise
  • juice of 1/2 a lime
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

For the Chicken:

  • 14 ounces boneless, skinless chicken breasts
  • 1 cup Panko breadcrumbs
  • 1 lime, zested
  • 1 large egg
  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil, for frying

For the Sandwich:

  • 4 bolillo or hoagie buns
  • baby spinach

Instructions

To Make the Fennel-Carrot Pickles:

  1. Slice all the vegetables paper-thin using a mandolin if you have one, or sharp knife. Place in a large bowl.
  2. Place cumin seeds in a small saucepan and toast over medium heat, shaking pan occasionally until they are fragrant, about 2 minutes. Add vinegar, sugar, water, and salt and bring to a boil, stirring to dissolve the sugar.
  3. Pour over vegetables and let cool at room temperature for 1 hour. Transfer to a container with a tight-sealing lid and refrigerate overnight. Pickles will keep refrigerated for 2 months.

For the Basil-Lime Mayo:

  1. Combine basil leaves, mayonnaise, lime juice, salt, and pepper in the bowl of a food processor and blend until smooth.

For the Chicken:

  1. Heat oven to 300°F.
  2. Cut chicken breasts in half horizontally. Place one half on a cutting board and cover with plastic wrap. Pound chicken until it is 1/2-inch thick using a meat mallet or anything else heavy (rolling pin or wine bottle would also work). Repeat with remaining chicken.
  3. Cut the pounded chicken into 4 equal pieces if you do not have 4 already.
  4. Season chicken with salt and pepper.
  5. Place Panko in a shallow dish. Season with salt and pepper and add lime zest. Mix seasoning into Panko.
  6. Crack egg into a separate shallow dish. Add 1 tablespoon of water, season with salt and pepper and whisk until smooth.
  7. Place flour in a third shallow dish. Season with salt and pepper and mix to combine. Place one or two chicken pieces in the flour mixture and coat on all sides.
  8. Transfer floured chicken to the egg wash and turn to coat. Now place in the Panko mixture and press to coat with Panko on all sides. Repeat with remaining chicken pieces.
  9. Line a baking sheet with paper towels.
  10. Heat 1/4 cup vegetable oil in a large frying pan over medium-high heat. Once shimmering, test with a pinch of Panko. If the oil is hot enough the Panko should sizzle immediately.
  11. Slide 1 or 2 Panko-coated chicken breast into the hot oil (don't crowd) and let cook, undisturbed until deep golden brown and crisp, about 3 minutes. Flip and cook the other side for 3 minutes more.
  12. Transfer chicken to the baking sheet and place in the oven to keep warm while you cook the rest of the chicken. You can place the rolls in the oven too if you want them toasted a little bit.
  13. If most of the oil has been used in the pan add a couple more tablespoons of oil to cook the rest of the chicken pieces.

To Make the Sandwiches:

  1. Slice each roll in half and spread some basil-lime mayo on the top and bottom of the rolls. Put a bit of baby spinach on the bottom half then top with a piece of chicken. Pile some pickles on top and cover with the top bun.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos

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!

All ceramics by W/R/F Lab

Piñata Chicken Wings Recipe

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

We had our week of healthy right? (Not like I participated.) And I’m pretty sure we are ready to head full swing into America’s great winter pastime—watching stuff on TV and eating finger food! With the Super Bowl, award season, and many other very important television events coming up (does the inauguration count?) it is time to get our chicken wings on.

Piñata Chicken Wings from @holajalapeno

I’m going to go ahead and admit now that I am not a chicken wings person, not really, not until now. I made these for Armando who is most definitely a chicken wings person. A person who regularly will order only chicken wings when we go out. A person who’s terrible wife never makes chicken wings at home, except that this time I did and they are really, really, really good! So good I had to stop myself from eating the whole lot of them after I shot the photographs so there would be some leftover when he got home and realized I’d finally, after all these years, made chicken wings.

Piñata Chicken Wings from @holajalapeno

I really don’t know what my hangup was, not only are chicken wings excellent party snacks but they also make the ultimate weeknight dinner. In the time it takes to bake the wings the sauce will be ready and then all you have to do is toss them with the sauce, bake them a few minutes more, and watch your five-year old and husband fight over who gets the last one.

Piñata Chicken Wings from @holajalapeno

Kitchen Tip

The most complicated part is cutting the chicken wings into three pieces, which if you have a sharp knife and take a gander at the picture below, is not really complicated at all. Cut off the pointy tip and save for chicken stock, then cut into two pieces at the second joint.

Piñata Chicken Wings from @holajalapeno

One More Kitchen Tip

Coffee makes a lot of things taste better. I know it sounds crazy but I’m not going out on a limb to say adding coffee to anything chocolaty, smoky, spicy, or sweet will inevitably boost the flavor. Try it! I’ve been loving these Fair Trade Gourmesso coffee capsules to get my morning coffee fix and for adding a little something-something to recipes. They work in any Nespresso machine and are 30% cheaper than the Nespresso capsules—I believe that’s what you call a win-win.

Piñata Chicken Wings from @holajalapeno

Case in my coffee-point is this sauce; caramelized sweet onions, dark undertones from coffee, smoky heat from chipotle chiles, with just the right amount of sweet fruitiness from raspberry jam. They’re Piñata Wings!! Absolutely full of surprises.

Piñata Chicken Wings from @holajalapeno

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!

Piñata Chicken Wings from @holajalapeno

Piñata Chicken Wings

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes

Oven-baked chicken wings tossed in a smoky-sweet barbecue sauce made with caramelized onions, chipotle chiles, raspberry jam, and a jolt of coffee.

Ingredients

For the sauce:

  • 2 tablespoons vegetable oil
  • ½ large red onion
  • 2/3 cup brewed coffee
  • 2 chipotles en adobo
  • 2 tablespoons raspberry jam
  • 1 tablespoon ketchup
  • 1 tablespoon raspberry vinegar
  • ½ teaspoon kosher salt, plus more for seasoning
  • ground black pepper, to taste

For the Wings:

  • 2 pounds chicken wings
  • 1 tablespoon vegetable oil
  • salt and pepper, for seasoning

Optional Garnishes:

  • Lemon or lime wedges
  • Sliced scallions and jalapeños
  • Finely chopped parsley and cilantro

Instructions

For the sauce:

  1. Heat oil in a saucepan over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until caramelized, about 15 minutes. Adjust the heat so they don’t burn.
  2. Add remaining ingredients and bring to a simmer. Cook, stirring occasionally until onions are very tender and sauce has reduced a bit, about 15 minutes more.
  3. Use a stick blender, or transfer sauce to a blender and blend on high until smooth. If you are using a blender hold a dish towel you don’t mind getting stained over the top of the blender instead of the lid. The hot sauce can cause the lid to pop off sending hot liquid all over the place.
  4. Taste sauce and add more salt or vinegar if needed. Set aside.

For the wings:

  1. Heat oven to 400°F and arrange a rack in the upper third of the oven.
  2. Line a baking sheet with parchment paper, foil, or a Silpat.
  3. Cut wings into 3 pieces; save the wing tips for stock. Toss wings with oil and season with salt and pepper. Lay in a single layer on the baking sheet.
  4. Bake wings for 30 minutes, turning halfway through.
  5. Toss wings with half the sauce and bake 10 minutes more. Toss wings with remaining sauce and serve with garnishes and lots of napkins

Notes

Depending on your love of chicken wings this recipe could make enough for 2 people or 4. Double the amount of chicken wings and bake on 2 baking sheets if you want to make a larger batch. The recipe makes enough sauce for 4 pounds of wings.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos

Mayo-Free Guacamole Deviled Eggs

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Hi! Hi! And Happy Monday. Do you remember a couple weeks back when I made you Butternut Squash and Maple Empanadas ?

Guacamole Deviled Eggs
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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. {This book is no longer available} 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. I use a 10-cup food processor, here’s more info on my favorite brands. 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

Guacamole Deviled Eggs Recipe

Yield: 4-6 servings
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

Ingredients

  • 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

Instructions

  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.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos

Walking Taco Quesadilla

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¡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

Walking Taco Quesadilla Recipe

Yield: 1 serving
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

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

Ingredients

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:

To Garnish:

  • Shredded iceberg lettuce
  • halved cherry tomatoes
  • chopped avocado
  • chopped cilantro
  • sliced scallions
  • sour cream
  • sliced jalapeños

Instructions

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.

To make the quesadilla:

  1. Heat a large, non-stick frying pan over medium heat.
  2. 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.
  3. 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.
  4. 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!
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos

10 Recipes To Try TODAY: Super Bowl Edition

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The Super Bowl is HERE!!!

Which means we get to sit around on the couch, surf our Instagram feeds for a few minutes, stop to watch some commercials, pin some stuff on Pinterest, stop to watch 12 minutes of Coldplay, and stuff our faces with chips and dip!!! Hooray!!!!!

In honor of this momentous occasion when America gathers together to essentially eat the appetizer menu at TGI Fridays I wanted to share with you some of my favorite recipes I saw floating around on the inter webs this week…just in case you needed a few more ideas for game time.

Have fun everybody!!! And don’t worry Monday’s a great day to start that juice cleanse.

Besitos, Kate

  1. Warm Cuban Sandwich Dip from A Cozy Kitchen
  2. Roasted Grapefruit Margaritas with Smoked Sea Salt from Heather Christo
  3. Bacon Tomato Queso from Amy Thielen
  4. Chili Lime Baked Chicken Wings from A Spicy Perspective
  5. Green Chile Corn Muffins from Bakerita
  6. Apple Cider Mojitos from Always Order Dessert
  7. DIY Hummus Bar from Beard + Bonnet
  8. Cherry Almond Brown Butter Blondies with White and Dark Chocolate Chips from An Edible Mosaic
  9. Birthday Cake Rice Krispie Treats from Big Girls Small Kitchen
  10. Bloody Mary Pickled Eggs from Autumn Makes & Does

Photo via

Oh, one more thing, if you haven’t watched Bad Lip Reading: NFL 2016 you MUST! I haven’t laughed so hard in a long time.

Serrano Artichoke Chicken Salad

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Chicken salad falls into the category of weird-white-people-food my husband won’t eat. To that list we can add potato salad, macaroni salad, and really any other “salad” bound together by mayonnaise.

Serrano Artichoke Chicken Salad Recipe

I suppose if you don’t grow up eating such things it might seem strange—a creamy mixture of cubed foods eaten cold—but in my defense I don’t eat chewy tripe floating in spicy broth, so we’ve all got our thing.

Serrano Artichoke Chicken Salad Recipe

I, on the other hand, adore these “salads” and will admit to using this blog as an excuse for making them. As in, “It’s not for you, it’s for the blog!”

Serrano Artichoke Chicken Salad Recipe

This is not your everyday chicken salad. This one is blessed with thin pieces of Serrano ham which add blissfully salty little bits of flavor with every bite, plus artichoke hearts, yogurt, and fresh chopped Italian parsley….but let’s get back to the ham for a second.

Serrano Artichoke Chicken Salad Recipe

Don’t tell him I’m telling you this, but this year The Professor turned 40. For this very special milestone my overly generous uncle wanted to get him the one thing my darling husband has coveted for basically ever—an entire leg of cured ham to call his own.

Serrano Artichoke Chicken Salad Recipe

Since its arrival we’ve been slowly working at it, mostly as a snack, thinly sliced as we pass by. It has become a talking piece to anyone who drops by the house. It sits right inside the doorway and gets a lot of sideway glances and questions from those brave enough to ask, but its appearance in this chicken salad has been my most favorite of all.

Serrano Artichoke Chicken Salad Recipe

I obviously don’t expect you to go out and buy your own leg, but if you’re interested Carmen & Lola has a selection you might want to check out. Otherwise, you can get some really delicious cured hams, pre-sliced at your local grocery store or deli.

Serrano Artichoke Chicken Salad Recipe

I would suggest doubling this recipe and making a nice sandwich bar for this weekend’s Super Bowl festivities. Set out some yummy breads, the chicken salad, crisp lettuce, and a selection of pickled goodies for people to make their own sandwiches. Then all you’ll need is some chips, cold beers, and if I’m invited maybe a brownie or two.

Serrano Artichoke Chicken Salad Recipe
Serrano-Artichoke Chicken Salad Recipe

Serrano-Artichoke Chicken Salad Recipe

Yield: 4-6 Servings
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

A creamy chicken salad recipe with chopped Serrano ham, artichoke hearts, yogurt, and fresh Italian parsley. Perfect for sandwiches or salads. Chicken salad will keep covered in the refrigerator for up to a week. Recipe adapted from Carmen and Lola

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • zest and juice of 1 lemon
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 cup chopped canned artichoke hearts (not marinated)
  • 4 ounces Serrano ham, chopped (about 3/4 cup)
  • 1/2 cup mayonnaise
  • 1/3 cup Greek yogurt
  • 1/4 cup chopped Italian parsley
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Instructions

  1. Heat broiler to high. Cut each chicken breast in half horizontally to create two thinner filets.
  2. Combine lemon zest and juice, garlic, and olive oil in a medium bowl. Add chicken and season with salt and pepper. Mix to coat breasts in marinade then lay in a single layer on a baking sheet. Drizzle any remaining marinade over the breasts.
  3. Broil chicken breasts until browned and cooked through, about 8 minutes. Remove and let cool slightly.
  4. When cool enough to handle, chop chicken and place in a large bowl. Add remaining ingredients and stir until well combined. Taste and season with more salt and pepper as needed.
  5. Serve on toasted bread as a sandwich or on top of a bed of greens. Also good on a Triscuit.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 281Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 73mgSodium: 283mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 25g

Did you make this recipe?

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© Kate Ramos
Cuisine: American / Category: Sandwiches

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Blood Orange Salty Dog

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It’s Friday,  you might be experiencing a blizzard, so what better time to introduce our next contender for Drink of the Winter 2016?!

Blood Orange Salty Dog Recipe

Besides, it’s about time we dive head first into all the glorious citrus fruits that are flooding the markets right now. Even here, in the inner most reaches of the country, I am able to find kumquats, loquats, cara cara oranges, and ruby red grapefruit. Not to mention the most stunning of them all—blood oranges.

Blood Orange Salty Dog Recipe

It has been my experience that blood oranges are more style than substance. Maybe that’s because they have had a journey similar to the Iditarod before their arrival on my grocery store shelves but for some reason the ones I picked up last week were sweet and sultry and, dare I say, perfect for a cocktail?

Blood Orange Salty Dog Recipe

I love a salty dog for it’s simplicity as much as it’s color, plus the salty rim—I’ll drink just about anything with a salty rim. Have you made the other cocktails? Quick! Before you get snowed in, run to the store and grab the ingredients, then you can spend all weekend trying them out, I’ll post the links below. Don’t forget to leave me a comment and let me know which one is your favorite. Stay warm. Take shoveling breaks. A pair of gloves under mittens is my secret for warm hands. Lots of love from North Dakota!

Blood Orange Salty Dog Recipe

Winter Drink 2016 Contenders:

Blood Orange Salty Dog Recipe

Blood Orange Salty Dog Recipe

Yield: 1 drink
Prep Time: 5 minutes
Total Time: 5 minutes

The classic Salty Dog cocktail made with blood orange and grapefruit juice.

Ingredients

  • 2 blood oranges
  • salt for rim
  • 1/2 pink grapefruit
  • 2 ounces vodka

Instructions

  1. Cut one blood orange into eighths. Run an orange wedge around the rim of a glass and dip the glass in salt to coat. Fill the glass with ice.
  2. Squeeze the other blood orange into a cocktail shaker. Squeeze the grapefruit into the shaker and add the vodka. Fill with ice and shake until the shaker is frosty.
  3. Strain drink over ice and garnish with a blood orange wedge.
Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 318Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 585mgCarbohydrates: 48gFiber: 8gSugar: 32gProtein: 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: American / Category: cocktail

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.

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Weeknight Shrimp Tacos

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¡Hola! ¡Happy Monday y Feliz Día de los Muertos!

How was your Halloween? Ours was, how should I say? Interesting?

While I was making dinner on Friday night the kids hacked away at the pumpkins we grew in the garden this summer, resulting in some very scary gourds. Imagine how Freddy Kruger might carve a pumpkin and you’ll get the idea; more stab wounds than faces those poor, poor pumpkins. They also completely removed the top leaving no “lid” which made it a tad difficult for the candle to stay lit in the gusting wind. Apparently tiny saws and young children don’t mix. You’d think I was new to this mothering thing.

weeknight shrimp tacos

And then Sunday was the beginning of Día de los Muertos and I made tamales and slept in an extra hour (!!) and realized that, ohmygosh,  it’s November already! Which meeaaans, I can’t believe October is over and we’re on to the holidays…… which meeeeaaaans, things are going to get crazy busy in our house (and I suspect in yours as well)……which meeeeaaaans, I could try to be helpful and come up with an easy dinner you can get in your belly in less than 30 minutes. Which meeeeeeaaaaaannnnnssss, shrimp tacos!

lime shrimp

No matter how many times I make shrimp tacos they are always a revelation to me. If you buy your shrimp already peeled and deveined (which I do because peeling shrimp is like number 1 on my list of kitchen tasks I hate) than this recipe takes about 15 minutes to complete but tastes like you’ve spent at least 53 minutes on it, maybe more.

weeknight lime black pepper shrimp tacos

You can marinate the shrimp longer if you want a more intense garlic-lime flavor, but they are pretty good at about 15 minutes of marinating time which is about how long it will take you to warm the tortillas, slice some radishes and jalapeños for garnish, and pop open a cold one. Then all that’s left is to sauté them in a little hot oil and dinner is served.

Shrimp tacos

Tomorrow I’m going to be showing you step-by-step how to make these on TV, plus super important info on guacamole that you won’t want to miss. Here’s the link from the show if you’d like to check it out!

Have a great week!

Weeknight Shrimp Tacos Recipe

Weeknight Shrimp Tacos Recipe

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes

Simple garlic and black pepper marinated shrimp tacos take minutes to prepare. Dress them up with as many garnishes as you'd like for an easy weeknight dinner.

Ingredients

  • 4 cloves garlic, smashed
  • 2 tablespoons olive oil, divided
  • 1 jalapeño, stemmed and sliced (seeds removed if you'd like it less spicy)
  • zest and juice of 1 lime
  • 1 teaspoon kosher salt
  • 1 teaspoon whole black peppercorns
  • 1 pound peeled and deveined shrimp

For Serving (choose as many or as few as you'd like):

  • warm corn tortillas
  • sliced radishes
  • sliced green onions
  • cilantro leaves
  • lime wedges
  • Mexican crema or sour cream
  • Cotija or feta cheese, crumbled
  • thinly sliced jalapeños
  • guacamole

Instructions

  1. Combine garlic, 1 tablespoon olive oil, jalapeño, zest and lime juice, salt, and peppercorns in a blender. Blend until garlic and jalapeño are finely chopped and black peppercorns have been broken up.
  2. Pour marinade over shrimp and let marinate at least 15 minutes or up to 8 hours.
  3. Heat remaining tablespoon of oil a large frying pan over medium-high heat. Once shimmering add shrimp with the marinade to the pan (careful, it will spatter). Cook, stirring occasionally, until shrimp is firm, pink and opaque, about 2-3 minutes.
  4. Serve immediately with warm tortillas and condiments.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 273Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 255mgSodium: 1517mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 28g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: Mexican / Category: tacos

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.

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Fizzy Mezcal Margarita

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Somehow in all my Katy Perry Super Bowl fanaticism I’ve up and done forgot to talk about what we will be drinking—and when I say ‘we’ I mean the big, fat universal we, as in all of us, the whole entire world, or at least anyone who will be watching Katy Perry win the Super Bowl on Sunday.

Fizzy Mezcal Margarita

We, of course will be drinking margaritas (honestly, when are we not?) but hows about a special bubbly version made with orange soda, mezcal (tequila’s smoky cousin), and orange bitters? Here’s the plan: how bout you and me hang out in the kitchen and play bartender on Sunday? I am more than happy to mix drinks all evening as long as I get an occasional peak at the commercials whilst delivering drinks to thirsty spectators.

For those of you who are actually interested in watching the game then you need to find someone to do this for you, but for those of you who could really give two shits? I’m talking to you. These margs take a tad bit of work, like squeezing limes and some vigorous shaking, there is even some orange zesting involved, but it will keep you occupied and no one will notice that you don’t know one iota about football. Just remember to get someone to take over during halftime.

Fizzy Mezcal Margarita with Orange

A couple other margs to ponder:

Fizzy Mezcal Margarita

Fizzy Mezcal Margarita

Yield: 1 drink

Pellegrino makes an orange soda that is clear and not too sweet which makes it perfect for cocktails. If you can't find it try substituting an all natural soda such as Izze or Hansen's

Ingredients

  • 1 ounce mezcal
  • Juice of 1 lime
  • 3 or 4 thin strips orange zest
  • a few dashes orange bitters
  • Pellegrino orange soda
  • lime wedges
  • granulated sugar, for the rim

Instructions

  1. Combine mezcal, lime juice, orange zest, and orange bitters in a shaker filled with ice. Shake vigorously until the shaker is well chilled.
  2. Run a lime wedge around the rim of a tall glass. Gently dip the glass in sugar and fill glass with ice. Strain drink over ice and fill with orange soda.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos

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!

PIN IT FOR LATER!

This mezcal margarita is the perfect balance of smoky mezcal, and bright orange flavor from fresh orange zest and the bubbly effervescence of orange soda. #mezcal #mezcalmargaritas #margarita

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