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Corn Waffles Recipe with Strawberry-Jalapeño Butter

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This sweet corn waffles recipe might be one of the most unique breakfasts you’ll make all summer. Crispy, fluffy waffles topped with strawberry jalapeño butter, fresh strawberries, and warm maple syrup create the perfect balance of sweet, savory, and just a hint of heat.

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Post last updated July 10, 2026.

sweet corn waffles topped with strawberries

I always seem to pull out my waffle maker when sweet corn starts showing up at the farmer’s market. There’s something about slow summer mornings that makes a stack of homemade sweet corn waffles feel extra special. They’re a little unexpected, pairing rich corn flavor with fresh strawberries, warm maple syrup, and strawberry jalapeño butter for the perfect sweet-and-savory brunch.

Masa harina gives these waffles a deeper corn flavor than classic cornmeal waffles, along with crispy buttery edges and fluffy centers. This batter works beautifully in a standard waffle iron or a Belgian waffle maker, so use whichever you have. Whether you’re making brunch for the whole family or serving them alongside fried chicken for breakfast-for-dinner, they’re one of my favorite ways to enjoy fresh summer corn.

 In this spirit of celebrating unique combinations I made some really delicious waffles with the last of the sweet corn from the garden….It’s okay to put sweet corn in your waffles….. 

Why You’ll Love This Waffle Recipe

  • Freeze beautifully for easy weekday breakfasts.
  • Crispy buttery edges with soft, fluffy waffles inside.
  • Just like in our masa harina pancakes this flour gives every waffle rich corn flavor and irresistibly crispy edges.
  • Fresh strawberries and strawberry-jalapeño butter create the perfect sweet-and-spicy topping.
  • Easy enough for quick breakfasts but special enough for holiday brunch.

Corn Waffles Ingredients

All the ingredients to make sweet corn waffles
  • All-Purpose Flour – Any regular all-purpose flour works here, or use your favorite 1:1 gluten-free baking flour if needed.
  • Masa Harina – My favorite ingredient in this recipe!  Look for it in the Latin foods aisle, near the tortillas, or with specialty baking flours. Swap: Use 1 cup finely ground yellow cornmeal instead and reduce the milk to 1½ cups.
  • Baking Powder – Make sure yours is fresh for the best lift.
  • Morton Kosher Salt – I always cook with Morton kosher salt unless otherwise specified. Swap: Table salt works too—just use about half as much since it’s finer.
  • Fresh Sweet Corn – During summer, fresh corn is hard to beat, but frozen corn works beautifully any time of year. Swap: Frozen (thawed) corn kernels.
  • Large Egg – I use a whole large egg, so there’s no need to separate egg whites from the yolk.
  • Avocado Oil – Avocado oil keeps the waffles moist without adding a strong flavor, and its high smoke point makes it perfect for cooking in a hot waffle iron.
  • Honey – Just enough honey sweetens the waffles without making them taste like dessert. Swap: Maple syrup or even a little granulated sugar can be used instead.
  • Vanilla Extract – Pure vanilla extract gives the best flavor, but imitation vanilla works in a pinch.
  • Whole Milk – Whole milk makes the batter rich and creates wonderfully tender waffles. Swap: Any non-dairy milk, like oat or almond milk, will work if that’s what you have on hand.
  • Baking Spray or Nonstick Cooking Spray – A quick coating keeps the waffles from sticking to the waffle iron and helps create crisp, golden edges.

Strawberry Jalapeño Butter

  • Unsalted Butter – Let it sit at room temperature before mixing. Swap: Your favorite dairy-free butter works well too.
  • Strawberry Jam – The jam brings concentrated strawberry flavor without any extra work. Look for a good-quality strawberry jam in the preserves aisle. Swap: Raspberry or mixed berry jam would also be delicious.
  • Fresh Jalapeño – A finely chopped jalapeño adds just enough heat to balance the sweetness of the butter without overwhelming it. Remove the seeds for a milder flavor. Swap: A serrano pepper for more heat or a pinch of crushed red pepper flakes if that’s what you have.

For Serving

  • Fresh Strawberries – Fresh strawberries add juicy sweetness and make these waffles feel extra special. They’re especially delicious when they’re in season, but any fresh berries work well. 
  • Maple Syrup – Use pure maple syrup if you can, but your favorite pancake syrup works perfectly too if that’s what’s in the pantry.
A stack of waffles with strawberries

How to Make Sweet Corn Waffles

1. Preheat the waffle iron. Heat your Belgian waffle maker or favorite waffle iron according to the manufacturer’s instructions. Once it’s hot, lightly coat both sides of the waffle iron with nonstick cooking spray or baking spray to help the waffles release easily and develop crisp, golden brown edges.

2. Mix the wet ingredients and dry ingredients. In a medium bowl, whisk together the all-purpose flour, masa harina, baking powder, and kosher salt. In a large mixing bowl, whisk together the sweet corn, egg, avocado oil, honey, and vanilla until well combined, then whisk in the milk. Add the dry ingredients to the wet ingredients and whisk just until a thick waffle batter forms. Don’t overmix—the batter should be thick.

sweet corn waffle batter in a glass bowl

3. Cook the waffles. Ladle the batter into the hot waffle iron, using enough to cover the surface without overfilling. Close the lid and cook waffles according to your waffle maker’s instructions until they’re crisp and golden brown. Transfer the cooked waffles to a wire rack and keep warm in a low oven while you cook the remaining batter so they stay nice and crisp.

sweet corn waffles in a waffle iron

4. Make the strawberry jalapeño butter. While the waffles are cooking, combine the softened butter, strawberry jam, and finely chopped jalapeño in a medium bowl. Beat until smooth, light, and fluffy. If the butter becomes too soft, refrigerate it until you’re ready to serve.

strawberry jalapeno butter

5. Assemble the waffles. Spread the strawberry jalapeño butter over the hot waffles, letting it melt into every pocket. Top with sliced fresh strawberries and drizzle generously with maple syrup.

6. Serve immediately. These sweet corn waffles are best enjoyed fresh off the waffle iron while they’re still warm. They’re perfect for a weekend brunch, but leftovers also make delicious quick breakfasts the next time you’re craving homemade waffles.

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The Secret Is the Strawberry Jalapeño Butter

It may sound like an unexpected combination, but the sweet strawberry jam and mild heat from the jalapeño perfectly balance the rich corn flavor in the waffles. It’s the finishing touch that transforms a simple breakfast into something truly memorable.

How to Get Crispy Waffles Every Time

A few small tricks make a big difference.

  • Let your waffle iron fully preheat before adding the batter.
  • Don’t overmix the batter. Stir just until the dry ingredients disappear.
  • Resist opening the waffle maker too early. Wait until the steam has mostly stopped before checking.
  • Instead of stacking cooked waffles, place them on a wire rack to keep those crispy edges intact.
sweet corn waffles topped with strawberries

What to Serve with Sweet Corn Waffles

These sweet waffles are delicious on their own, but they’re even better as part of a relaxed weekend brunch. Here are a few of my favorite pairings:

a stack of corn waffles with strawberries

Storage & Leftovers

Let the waffles cool completely before storing leftover waffles in an airtight container in the refrigerator for up to 4 days. Refrigerate the strawberry jalapeño butter separately for up to 1 week.

Reheat the waffles in a toaster until hot and crisp, or freeze them for up to 2 months and reheat straight from frozen.

FAQs

Can I make the waffle batter ahead of time?

For the fluffiest waffles, it’s best to cook the batter right after mixing. If you want to make them in advance, cook the waffles and reheat in an oven or toaster before serving. You can, however, make the strawberry jalapeño butter up to a few days in advance and keep it refrigerated, let it soften a little before serving.

Can I use frozen corn?

Absolutely! Just thaw the corn first before adding it to the waffle batter.

How do I know when the waffles are done?

Most waffle makers will stop releasing steam and have a light that turns off when the waffles are ready. They should be crisp and golden brown before you open the lid.

Can I make these dairy-free?

Yes! Swap the whole milk for your favorite non-dairy milk and use a dairy-free butter for the strawberry jalapeño butter.

sweet corn waffles topped with strawberries

Sweet Corn Waffles with Strawberry-Jalapeño Butter

Yield: 4-6
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

This sweet corn waffles recipe might be one of the most unique breakfasts you'll make all summer. Crispy, fluffy waffles topped with strawberry jalapeño butter, fresh strawberries, and warm maple syrup create the perfect balance of sweet, savory, and just a hint of heat.

No Ratings

Ingredients

For the butter:

Instructions

  1. Heat waffle iron according to manufacturer's instructions.
  2. Combine 1 cup flour, 3/4 cup masa harina, 2 teaspoons baking powder, and 1/2 teaspoon salt in a medium bowl.
  3. Combine 1 cup corn, 1 egg, 1/2 cup oil, 1/4 cup honey, and 2 teaspoons vanilla in a separate large bowl. Whisk until everything is incorporated. Whisk in 2 cups milk.
  4. Pour dry ingredients into wet ingredients all at once. Whisk just until everything is mixed together. The batter will be very thick, that's okay.
  5. Grease waffle iron with baking spray then ladle the batter into the waffle iron. Cook according to manufacturer's instructions.
  6. While waffles are cooking, combine 1 stick softened butter, 1/4 cup jam, and 1 minced jalapeño in a medium bowl and beat until combined and fluffy. Set aside until ready to serve (stick in the fridge if it is very soft).
  7. Serve waffles hot with the strawberry-jalaepño butter, extra strawberries and maple syrup.

Notes

  1. Masa harina: Thisis nixtamalized corn flour used to make tortillas and tamales. You can substitute finely ground cornmeal but you'll need to use 1 cup of cornmeal and decrease the milk amount to 1 1/2 cups.
  2. Keep 'Em Crispy: Masa-based waffles can soften quickly as they sit. Instead of stacking them on a plate (which creates steam), place a wire rack on a baking sheet in a 200°F (95°C) oven. Transfer the waffles straight from the iron to the rack to keep them warm and shatteringly crisp until you're ready to serve.
  3. The Corn Secret: If you are using fresh summer corn, scrape the "milk" from the cob with the back of your knife after cutting off the kernels and add it straight into the wet ingredients for an extra burst of sweetness.
  4. Controlling the Heat: The heat in jalapeños lives in the white ribs and the seeds. For a mild, family-friendly butter, scrape those out completely before dicing. Want a real kick? Leave a few seeds in. Pro tip: Wear gloves while chopping to avoid "jalapeño hands."

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 364Total Fat: 11gSaturated Fat: 5gUnsaturated Fat: 6gCholesterol: 66mgSodium: 390mgCarbohydrates: 54gFiber: 3gSugar: 10gProtein: 11g

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© Kate Ramos
Cuisine: American / Category: Breakfast

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.

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

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.

No Ratings

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

Did you make this recipe?

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

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

Mushroom and Cheese Vegetarian Enchiladas Recipe

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Mushroom and Cheese Vegetarian Enchiladas with sautéed shiitake mushrooms and a blend of creamy Oaxaca cheese and sharp Gruyere. Top with guacamole and crema for an easy Mexican food recipe!

Recipe first posted on April 23, 2021. Last updated with new video on March 15, 2024.

Two enchiladas on a white plate with guacamole and sour cream on top of them and some rice with beans in it on the side.

Is it too early to start thinking about Cinco de Mayo?

Any time after my birthday (which was last week) seems like a good time for me. I mean I’m already in a festive mood, so let the party continue, right?! I love making enchilada recipes whenever I have friends over for dinner. A few of my favorites are my chicken enchiladas verdes or a different vegetarian enchilada recipe: Spicy pepper jack and refried bean enchiladas.

This year I have a new enchilada recipe I want you all to try.

It is brimming with sautéed mushrooms and cheese, goes amazing with guacamole and also pretty simple to pull together. So basically perfect.

Why You Will Love This Mushroom Enchilada Recipe

Two mushroom enchiladas sitting on a white plate with guacamole and sour cream on top with rice on the side and a glass behind it.
  • Authentic ingredients: Real Mexican enchiladas are made with corn tortillas, not flour tortillas with a light dip in smoky chipotle salsa, and a little bit of cheese.
  • Surprisingly NOT complicated: Authentic doesn’t have to mean difficult! This recipe breaks down traditional techniques into easy steps, making even enchilada rookies feel like pros.
  • Vegetarian feast that even meat-lovers will crave: The meaty, umami flavors from the mushrooms and rich sauce create a satisfying dish that is so full of flavor and texture you won’t have anyone missing the beef.
  • Unlock a world of Mexican cooking confidence: This recipe is a fantastic gateway to explore more traditional Mexican dishes, building your culinary toolkit and tastebuds along the way.

✨ More new recipes to try: Sweet and Spicy Mexican Fruit Salad, Healthy Vegetarian Black Bean Burrito Bowl, and Crunchy Ensenada Fish Tacos ✨

Ingredients

Overhead image of the ingredients to make these vegetarian enchiladas including tortillas, cheese, onion, enchilada sauce, and mushrooms
  • Olive oil. This may seem like a lot of olive oil, but it’s for the onions, garlic, and to sauté the mushrooms.
  • White onion or red onion
  • Garlic
  • Mushrooms. I love to use shiitake mushrooms for this recipe but button mushrooms will work.
  • Oaxaca cheese. Oaxaca cheese is creamy and extra melty nature but mozzarella cheese or Monterey Jack cheese are good substitutes.
  • Gruyere cheese. The Gruyere is there to add a bit of sharpness and tang or try aged cheddar or aged Gouda.
  • Corn tortillas
  • Enchilada sauce. Use store-bought or make my chipotle enchilada sauce recipe.
  • Lime wedges. For squeezing fresh lime juice over the top if you’d like.
  • Mexican crema and Guacamole for serving

✨ Need cocktail inspiration? Serve these enchiladas with our favorite Micheladas ✨

How to Make Authentic Mushroom and Cheese Enchiladas

step one

Make the sauce. Heat oven to 400°F, grease a 9×13-inch baking dish and blend the sauce if making homemade enchilada sauce.

Enchilada sauce in a blender, plus a white baking dish next to it.

step two

Sauté onions and garlic. Start by sautéing the onions and garlic in a large skillet over medium heat. Season with a pinch of salt then cook, stirring occasionally, until the vegetables are tender and starting to brown. Once they are caramelized set them aside in a large bowl.

A large frying pan with onions and garlic sautéing in it

step three

Caramelize the mushrooms. Next we’ll sauté the mushrooms in batches. You don’t want to do them all at once because they won’t get golden brown in a crowded pan. Return the skillet that you cooked the onions in to medium-high heat. Add oil and once the oil is hot add half the mushrooms. Sauté until tender and golden. Remove to the bowl with the onions and repeat with the second batch. Let cool.

shiitake mushrooms sautéing in a frying pan being stirred with a spoon.

step four

Add the cheese. Once the mushroom mixture is cool, mix with the grated cheese. Save 1 cup of cheese for sprinkling over the top of the enchiladas.

A mixing bowl with cheese and mushrooms in it

step five

Warm the sauce. In the same skillet that you cooked the mushrooms in, heat enchilada sauce over medium heat.

Enchilada sauce warming on the stove with a wood spoon in it.

step six

Prep the tortillas. Toast a tortilla in a dry skillet or comal. You want a warm and soft tortilla, not crisp at all. Dip a toasted tortilla in the sauce so it coats both sides.

A tortilla in the enchilada sauce, coated in sauce

step seven

Fill and roll. Lay the sauce-covered tortilla on a plate and add 2 tablespoons of the enchilada filling. Roll up and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

A hand rolling up cheese filling in a tortilla to make enchiladas

step eight

Bake. Pour any sauce that is leftover in the frying pan over the rolled enchiladas. Sprinkle with reserved cheese and bake at 400°F, uncovered for 20 minutes or until browned and bubbly.

A pan of enchiladas with a hand sprinkling cheese over the enchiladas

step nine

Serve. Top the enchiladas with Mexican crema or American sour cream along with homemade guacamole (with lots of cilantro for me please). Store any leftover enchiladas in an airtight container in the fridge for up to 5 days.

✨ Want to round out the meal with dessert? Make my Authentic Tres Leches Cake ✨

What to Serve with Vegetarian Enchiladas

Overhead image of two enchiladas on a white plate with guacamole and sour cream on top next to a side of red rice and a fork.

These enchiladas are smoky, rich, and totally satisfying. I like to serve them with my Mexican Sofrito Pinto Beans, Cilantro-Lime Slaw, and quick-pickled red onions. If you are looking for a good Mexican rice recipe, try my Easy Mexican rice or for something even simpler, my cilantro-lime rice.

variations

If you want to try these enchiladas but aren’t a mushroom fan, there’s lots of different options for fillings. Here are a few of my favorites:

  • Roasted sweet potato tossed with a bit of chili powder
  • Substitute sautéed baby spinach for the mushrooms to make cheese and spinach enchiladas
  • Refried beans
  • Mashed butternut squash

Top 5 Most Popular Enchilada Recipes

  1. Deep Dish Black Bean Enchilada Casserole
  2. Spicy Vegan Enchiladas
  3. Fall Harvest Enchiladas With Chipotle Cream Sauce
  4. Stacked Enchiladas Suizas with Chicken
  5. Chipotle Beef and Bean Enchilada Casserole

your dinner just got a whole lot tastier

Plan on making a batch of these enchiladas ASAP! Let me know what you end up making 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, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Vegetarian Enchiladas with sautéed shiitake mushrooms and a blend of creamy Oaxaca cheese and sharp Gruyere. Top with guacamole and Mexican crema for an easy, healthy Cinco de Mayo recipe! This year celebrate en su casa with the most perfect vegetarian enchilada recipe. #ad #vegetarianenchiladas #enchiladas #enchiladarecipe #latortillafactory

Mushroom and Cheese Vegetarian Enchiladas

Yield: 6 servings
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes

Vegetarian Enchiladas with sautéed shiitake mushrooms and a blend of creamy Oaxaca cheese and sharp Gruyere. Top with guacamole and Mexican crema for an easy, healthy Mexican food recipe.

5.0 Stars (2 Reviews)

Ingredients

Instructions

  1. Heat oven. Heat oven to 400°F. Grease a 9 x 13 inch baking dish. 
  2. Sauté onions and garlic. Heat 2 tablespoons of the oil in a large frying pan. Add onions, season with the 1/2 teaspoon salt and 1/4 teaspoon pepper. Let cook, stirring occasionally about 6-7 minutes or until golden brown. Add the 4 cloves sliced garlic, cook a minute more. Scrape onion mixture into a large bowl. 
  3. Brown mushrooms. Heat another 2 tablespoons of the oil in the same pan over medium high heat. Add the 6 ounces sliced mushrooms. Try to get them in as single of a layer as possible. Cook undisturbed until brown on one side, then give a stir and brown the other side, about 5 minutes total. Transfer to the bowl with the onions and let cool.
  4. Combine the filling. Save 1 cup of shredded Oaxaca cheese for the top. Mix remaining cheeses with the mushrooms. Taste and season with salt if needed. 
  5. Heat enchilada sauce. In the same pan you used to sauté the mushrooms, bring the enchilada sauce to a simmer then turn off the heat.
  6. Roll the enchiladas. Heat a comal or dry cast iron skillet over medium heat until hot, but not smoking. Warm one tortilla until soft and pliable on both sides but not toasted, about a minute. Dip warm tortilla in sauce so both sides are coated. Place sauce-covered tortilla on a plate. Add 2 tablespoons of the filling, roll and place seam side down in the baking dish. Repeat with remaining tortillas and filling. If you have extra filling it makes awesome quesadillas or grilled cheese. 
  7. Top with sauce and cheese. Top enchiladas with any remaining sauce that is in the pan then sprinkle with the 1 cup reserved cheese. If the sauce has gotten too thick, thin with some water until it is a pourable consistency.
  8. Bake. Bake enchiladas uncovered for 20 minutes or until cheese is browned and bubbly. 
  9. Serve. Serve with guacamole and Mexican crema.

Notes

  1. Leftover filling: If you have any leftover mushroom and cheese filling, it makes awesome quesadillas or grilled cheese sandwiches!
  2. Sauce: The sauce thickens as it warms. Bring to a simmer, then remove from the heat. If it gets too thick, thin with a little water until it is a pourable consistency.
  3. Make-ahead: The enchiladas can be assembled up to a day in advance. Bake as instructed the next day.
  4. Types of mushrooms: You can use the same amount of any mushrooms you'd like. Button, crimini, portobella, or your favortie mushrooms would be great.

Youtube video

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 124Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 511mgCarbohydrates: 7gFiber: 1gSugar: 1gProtein: 5g

Did you make this recipe?

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

© Kate Ramos
Cuisine: Mexican / Category: enchiladas

In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month, such as this one here which is sponsored by La Tortilla Factory. 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!

Jugo Verde Recipe {Mexican Green Juice With Nopales}

by 16 Comments

Jugo Verde! Mexico’s all-natural, anti-inflammatory cold-pressed juice- made with fresh pineapple, spinach, cucumber, and nopales. Heals and soothes the body! No juicer needed. Video included!

Recipe first posted on January 14, 2020 and last updated with step-by-step photos on January 4, 2024.

Three glasses of Mexican green juice sitting on a marble table with pineapple peels behind them.

One of the treats I’ve loved the most while traveling in Mexico are the fresh juices.

Mexicans are masterful juice makers. Blends of all kinds made with beets, green apple, carrots, ginger, grapefruit, and more can be found in every corner of the country.

These juices offer a convenient way to get your daily supply of nutrients and antioxidants on the go.

You’ll find many smoothies and juice recipes on my website as well . Green smoothies like this green tea smoothie with fresh mint leaves, or ones with fresh orange juice like my sunrise smoothie.

And cold-pressed juices like this healthy Jugo Verde recipe or traditional green juice that you will find all over Mexico made with nopales, the thick cactus paddles of the Opuntia Cactus.

I’ve enjoyed this licuado verde or green juice so many times in Mexico and have been wanting to make at home for the longest.

One of my favorite recipes for agua fresca uses the fruit of this cactus but the green pads are also eaten and contain many health benefits, including anti-inflammatory and antioxidant properties as well as controlling blood sugar.

Keep reading to hear all about how to make this power-packed juice!

Here’s Why You Will Love This Jugo Verde

A glass of fresh-pressed Mexican juice sitting on a marble table with slices of cucumber on the side.
  • Full of leafy greens but still sweet, not bitter
  • Packed with vitamins and minerals, making it a great way to support the immune system
  • Another superfood recipe
  • Just 7 simple ingredients
  • Quick to prep and ready in 10 minutes
  • A perfect time to use up veggies in the crisper
  • A great way to enhance the body’s natural detoxification process to improve digestion and promote weight loss

No Juicer Needed!

Two glasses of Jugo Verde sitting on a marble table with sprigs of parsley on the side.

If you think you need some expensive juicer to make this popular green juice, think again. All you need to make fresh-squeezed juices at home is a blender and a strainer!

This is my go-to Mexican green juice recipe; it’s easy, quick, and requires no fancy equipment. I used to have a juicer but it broke and I don’t even need it to make this juice so I never bought another one.

I don’t even have a high-powered blender, just a regular blender with a glass jar works great.

Ingredients

All the ingredients to make jugo verde including pineapple, spinach, parsley, nopales, celery, lime, and cucumber
  • Pineapple
  • Spinach
  • Cucumber
  • Celery
  • Parsley
  • Nopales
  • Lime for fresh lime juice

By the way, another great way to start the day is with these oatmeal apple muffins with lemony glaze from my sister site, Kate’s Best Recipes.

how to make this recipe

step one

Prep the fresh produce. The first thing you need to do is wash and peel the simple blend of fruit and veggies then cut everything into small pieces. Remove the tough stems of the parsley and spinach and cut the ends off the celery stalk.

I like to buy the nopales already prepped and cut. If you buy the whole pad with thorns be very careful when peeling.

*CHEF’S TIP: The jugo verde mix can be prepped up to 3 days in advance and kept in the refrigerator until you are ready to blend.

All the ingredients to make jugo verde prep and ready to blend

step two

Blend all the ingredients in a blender. You may need to do this in batches depending on the size of your blender.

All the ingredients for the jugo verde in a blender ready to be blended.

step three

Strain. Strain through a fine mesh sieve into a pitcher or large liquid measuring cup. Pushing the mixture through with a spoon.

The jugo verde being strained through a strainer into a large measuring cup

step four

Enjoy! Drink immediately (I like it over ice) or transfer to an airtight container and refrigerate for up to a day. It makes 2 large glasses.

*CHEF’S TIP: Compost the scraps or add to muffins or cake batter.

A glass of jugo verde on a a counter with a straw in it.

Top 5 Most Popular Healthy Recipes

  1. Vegan Pozole Verde
  2. Best Ever Easy and Quick Black Beans
  3. Grilled Fish Tacos with Sweet Corn Salsa
  4. Cilantro-Lime Slaw
  5. Veracruz-Style Hominy

treat yo’ self

Opening up the fridge to find a homemade cold-pressed, power-boosting green juice is the BEST way to start your day. So treat yourself by whipping up a batch of Jugo Verde, and don’t forget to snap a pic and share it with me on Instagram by tagging @holajalapeno or #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! ¡Salúd!

Mexican Green Juice in a glass with a gold metal straw.

Jugo Verde {Mexican Green Juice}

Yield: 2 servings
Prep Time: 10 minutes
Total Time: 10 minutes

Jugo Verde or Mexican Green Juice made with produce like nopales, the cactus paddles that give this juice an extra health boost.

4.5 Stars (15 Reviews)

Ingredients

Instructions

  1. Prep veggies. Cut pineapple, cucumber, and celery into small pieces. Remove the tough stems from the spinach and parsley.
  2. Blend. Place everything into a blender putting the waterier things like pineapple and cucumber first to get the blender going. Add the juice from 1 lime. Blend on high until everything is well blended and smooth. You may need to do this in batches depending on the size of your blender.
  3. Strain. Pour mixture through a fine mesh sieve into a pitcher or large liquid measuring cup.
  4. Enjoy! Drink right away or store in an airtight container in the refrigerator for up to 3 days.

Notes

  1. To make in a juicer: Press pineapple, spinach, cucumber, celery, parsley, and nopales through a juicer. Stir in lime juice. Chill or serve over ice. 
  2. Nopales: Look for fresh nopales (cactus paddles) at your local Latin market. I like to use ones that already have the thorns removed and are cut into pieces. Do not use canned nopales.
  3. Strained leftovers. Compost the fibers from the vegetables and fruits or use them instead of the grated carrots and apples in these Apple Oatmeal Muffins.
  4. Make ahead/storage: The juice is best consumed within a day of making. If you'd like to prep ahead the best idea is to prepare all the fruits and veggies then blend when you are ready to enjoy. If you have leftovers, store in an airtight container (like a Mason Jar) for up to 3 days.

Youtube video
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 109Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 193mgCarbohydrates: 23gFiber: 9gSugar: 8gProtein: 8g

Did you make this recipe?

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

© Kate Ramos
Cuisine: Mexican / Category: Drink

In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month, such as this one here which is sponsored by California Grown. 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!

Authentic Chile Relleno Recipe {Stuffed Peppers}

by 18 Comments

This Authentic Chile Relleno Recipe takes you step-by-step on how to make this traditional Mexican dish of poblano peppers stuffed with cheese, dipped in egg batter and lightly fried. Serve with frijoles de olla, a crisp salad, and salsa ranchera—Ugh, so good! Check out the video.

Recipe first posted May 24, 2021. Last updated with clearer instructions on November 29, 2023.

A Chile Relleno in Salsa Ranchera.

There’s been a drastic chile relleno shortage in our lives and I’m on a mission to change it. These indulgent, charred poblano peppers filled with melting cheese are on the top of my list of favorite Mexican food, but I never make them.

It probably has something to do with the fact that Armando can’t eat them (too much dairy) and it doesn’t seem fair that he has to watch us devour one of his childhood favorites. It was actually his idea to make them however, especially when the kids fessed up that they’ve never tried chile rellenos….like ever. What kind of Mexican kids grow up never having chile rellenos?!

Mine apparently, until now.

what is a chile relleno?

The ingredients for Chile Rellenos on a wood table including poblano peppers, Oaxaca cheese, tomatoes, serranos, and eggs.

A Chile Relleno (or stuffed chile or pepper) is a plant-based dish that is loved on both sides of the border.

In Mexico you’ll find fresh and dried peppers filled with all sorts of things from picadillo to shredded chicken to black beans. In the United States they are most commonly filled with cheese, dipped in a light, fluffy egg batter and fried although these are also popular in Mexico too.

If you are looking for something a bit healthier, check out Ale’s Stuffed Poblano Peppers with Quinoa Salad.

what kind of peppers to use for chile rellenos?

Poblano peppers, Anaheim chiles, and jalapeño peppers in rows on a marble cutting board that's sitting on a wood table.

The most common type of chile pepper used to make chile rellenos is a roasted poblano pepper, but you can stuff and fry any pepper you’d like. The nice thing about a poblano chiles is it is usually relatively mild, but depending on its growing conditions can sometimes be spicy so be careful.

If you are sensitive to heat use Anaheim peppers instead, they are very mild. Both of these peppers are large and are the perfect one-pepper-per-person size.

In New Mexico they use hatch chiles, which make awesome chile rellenos. They also can be on the spicy side, so keep that in mind if you don’t like spice. If you really love the spice, use jalapeño peppers instead and serve two to three peppers per person.

how to make the perfect chile relleno

Making chiles rellenos is a bit involved. This is probably a weekend situation more than a weeknight meal. They are worth every minute though so definitely give this recipe a try!

step one: char the peppers

The easiest way to do this is over the open flame on your gas stove. If you don’t have a gas range, you can also char them on a grill or under the broiler. The reason I don’t char the peppers under the broiler with the other vegetables for the Salsa Roja is because I think they get a bit overcooked. If the broiler is your only method however, you can char all the vegetables at the same time.

Place the charred peppers in a large bowl and cover with plastic wrap or place in a plastic bag. Let steam until they are cool enough to handle. Gently peel the blackened skin off of the peppers, being careful not to rip or tear them. You can use your hands or paper towels for this.

Several charred Chile Rellenos in a white bowl sitting on a wood table.

step two: make the salsa ranchera

Now let’s make the Salsa Ranchera or the red sauce that is served with the Chile Rellenos.

Line a baking sheet with aluminum foil and place the tomatoes, onion, garlic, and serrano peppers on the baking sheet. Leave the skin on the garlic cloves, this will prevent them from burning.

Broil vegetables for 15 minutes or until charred on all sides. The vegetables will all char at different times, so keep an eye on them turning each one and removing it from the baking sheet as they are done cooking.

Once they are blackened on all sides, remove the garlic peel and the stem from the serranos and blend everything all together in the blender along with a half cup of water, some salt, and fresh or dried Mexican oregano.

A red Dutch oven with Salsa Ranchera in it and a wood spoon sticking in the pot. The pot is sitting on a white kitchen cloth.

step three: stuff the peppers

Cut a slit down the side of the peppers and carefully remove the seeds with your fingers. Get out as many as you can and remove the rest by running under cold water.

To shred the Queso Oaxaca, peel off strips of the cheese like you would if you were eating a string cheese stick. The thinner you can get them, the better.

Fill each pepper with about 3/4 to 1/2 cup of shredded Oaxaca cheese depending on the size of the peppers. And 1-2 epazote leaves if you’d like. Other cheeses you could use would be: Monterey jack cheese or mozzarella.

Close the peppers and keep them closed by threading a toothpick through the two sides.

A charred poblano filled with shredded cheese and a epazote leaf sitting on a white plate with a rainbow edge on a wood table.

step four: make the egg batter

Using an electric mixer, beat the egg whites until they have stiff peaks, then slowly add the egg yolks, one at a time, and a generous pinch of salt until the yolks are incorporated.

Transfer this egg mixture to a shallow pie plate or baking dish. Pour 1/2 cup of flour into another baking dish and season generously with salt.

A stand mixer with stiff whipped egg whites in it and a whisk full of egg whites close to the camera.

step five: dip and fry

This is where things get a bit tricky. You are going to batter and fry the chiles two at a time because you want to put the chiles in the hot oil immediately after coating them in the egg batter.

Heat the oil in a large frying pan over medium high heat. I like to use a neutral oil for this like avocado oil or grapeseed oil but you could use a light olive oil too.

While the oil is heating, dust the peppers one at a time in the flour, coating them on all sides. Then dip each pepper in the egg batter using a small rubber spatula to help the batter stick to the sides of the peppers.

Once the oil is hot, add the peppers two at a time and fry until lightly golden brown on one side. Keep turning and frying until they are cooked on all sides and warm all the way through, about 5-8 minutes total. Transfer to a paper towel-lined baking sheet to drain.

Several Chile Rellenos in different stages of being breaded. 4 on a baking sheet, 1 in a plate of flour, and 1 in egg batter.

what to serve with them

A white plate with a Chile Relleno, beans, and Caesar salad on it sitting on a wood table next to a pink cloth napkin and a fork and knife.

I like to serve the chiles right away while they are still hot with the Salsa Ranchera and Frijoles de la Olla aka a Perfect Pot of Beans or my vegan refried beans. A crisp green salad is also great. Choose one that has a lemony dressing to cut through the fat of the dish. My Classic Caesar would be perfect!

If you want to fry them in advance, they keep wonderfully in a low (200°F) oven up to an hour or until you are ready to serve.

Top 5 Most Popular Authentic Mexican Recipes

  1. Slow Cooker Borracho Beans
  2. Pork Pozole Rojo
  3. Homemade Flour Tortillas
  4. Red Mole Pork Tamales
  5. Grilled Fish Tacos

my most delicious chile relleno yet!

I want you to give this classic chile relleno a try because I know how ridiculously happy they will make you!  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, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

A plate filled with Chile Relleno in salsa ranchera with beans and a salad.

Authentic Chile Relleno Recipe

Yield: 4-6 servings
Prep Time: 50 minutes
Cook Time: 45 minutes
Total Time: 1 hour 35 minutes

This Authentic Chile Relleno Recipe takes you step-by-step on how to make this traditional Mexican dish of poblano peppers stuffed with cheese, dipped in egg batter and lightly fried. Serve with frijoles de olla, a crisp salad, and salsa ranchera—Ugh, so good!

4.5 Stars (19 Reviews)

Ingredients

For the Chile Rellenos:

  • 6 large poblano peppers
  • 10 ounces Queso Oaxaca or Monterey Jack or Mozzarella cheese, shredded (you should have about 4 cups shredded cheese) *See note for a mashed potatoes filling*
  • 6-12 fresh epazote leaves (optional)
  • 4 eggs, separated
  • 1 cup neutral oil like avocado oil, grapeseed oil or vegetable oil
  • 1/2 cup all purpose flour
  • Kosher salt, for seasoning

For the Salsa Ranchera: 

Instructions

  1. Char the poblanos: Char the peppers over the open flame of your gas stove, turning occasionally until all sides are blackened. Transfer to a heat proof bowl, cover and let cool to room temperature. If you don't have a gas stove you can also do this on a grill or under the broiler. 
  2. Make the Salsa Ranchera: Turn the broiler to high and line a baking sheet with aluminum foil. Place tomatoes, onion, garlic, and serranos on the baking sheet and place under the broiler. Check every 2-3 minutes and turn the vegetables so the blacken on all sides. The garlic will cook much faster than the other vegetables. Remove each ingredient as it is done cooking. This should take anywhere from 9-15 minutes. 
  3. Blend the salsa ingredients. Remove the skin from the garlic and the stem and skin from the serranos. If you are sensitive to heat you can also remove the seeds of the serrano peppers too. Place all the blackened vegetables into a blender along with the 2 teaspoons of salt, the oregano, and the cup of water. Blend on high until smooth. 
  4. Fry the sauce. Heat the 2 tablespoons of oil in a small Dutch oven or heavy bottomed pot over medium-high heat. Add the sauce (careful it will splatter) and fry in the oil until the color deepens and the sauce is fragrant, about 2-3 minutes. Cover and keep warm. 
  5. Peel the peppers. Carefully remove the blackened skin from the peppers. Try your best not to rip or break them. Get off as much as you can and rinse the rest off under running water. 
  6. Stuff the peppers. Cut a slit down the side of each pepper and remove the seeds with your fingers, again being careful not to rip or break them. Rinse out any remaining seeds under running water. Fill each pepper with 3/4 to 1/2 cup of shredded cheese depending on the size of the pepper—you will use all the cheese. Place 1-2 fresh epazote leaves inside each pepper if using. Seal closed by threading a toothpick through the opening. 
  7. Make the batter. Beat the egg whites in a bowl of a stand mixer with the whisk attachment on medium-high until they are stiff. Turn the mixer to low and add the yolks one at a time until they are completely incorporated. Add a generous pinch of salt and mix that in as well. 
  8. Heat oil. Heat the cup of oil in a large frying pan over medium-high heat. 
  9. Batter the chiles. Place flour in a  pie plate or shallow baking dish. Season generously with salt. Coat the chiles, one at a time, in the flour, dusting off any excess then dip the chiles into the mixing bowl and cover with the egg batter. I like to use a small spatula to "paint" the batter onto the chiles until they are thoroughly coated. 
  10. Fry the chiles. Once the oil is hot (test by sticking a wooden chopstick in the oil, if it is immediately covered in bubbles the oil is ready) add the chiles, two at a time. Adjust the oil temperature as they are cooking. If the oil starts to smoke, turn it down if it becomes too cool, turn up the heat. 
  11. Flip the chiles. Once the chiles are golden brown on one side, flip using a fish spatula and cook until golden on that side. Keep flipping and frying until they are golden all over and they are warmed through, about 5-8 minutes. 
  12. Drain the chiles. Remove to a paper towel-lined baking sheet to drain the excess oil and sprinkle with salt. Repeat with remaining chiles. Then serve immediately with Salsa Ranchera. 
  13. Make in advance. The chiles keep great if you want to make them ahead. Keep them warm for up to an hour in a low (200°F) oven. Or make, let cool, and refrigerate then reheat in a 350°F oven until hot, about 15 minutes. 

Notes

  1. Make-Ahead: You can make the chiles up to an hour in advance and keep warm in a 200°F oven. They are best eaten right away however.
  2. Peppers: Poblano peppers work best for this recipe. They are sometimes labled "Pasilla" peppers at the store. Poblano peppers aren't spicy but if you are sensitive to heat use Anaheim chiles instead.
  3. Oil temperature: Use a deep-fry thermometer to make sure the oil doesn't get too hot or too cold while frying. It should stay between 350°-375°F degrees. Raise or lower the heat to keep it consistent.
  4. Whipping the egg: Be careful when you separate the eggs. Any yolk that mixes with the white in the beginning will prevent it from becoming stiff.
  5. Mashed potatoes filling: I also like to fill the chiles with a mixture of cheese and mashed potatoes. Substiute 2 cups of leftover mashed potatoes for 2 cups of the shredded cheese. Mix the cheese and mashed potatoes together in a bowl and fill the chiles as directed.

Youtube video

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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: 653Total Fat: 65gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 48gCholesterol: 170mgSodium: 846mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 17g

Did you make this recipe?

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

© Kate Ramos
Cuisine: Mexican / Category: Dinner

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!

Best Ever Easy and Quick Canned Black Beans Recipe

by 40 Comments

How to turn a can of beans into something extraordinary with a few simple ingredients and one special technique. Use this canned black beans recipe for any canned beans to create a delicious side dish or filling for quesadillas, tostadas, or enchiladas Includes a video!

Recipe first posted on September 23, 2021. Last updated October 9, 2023 with new step-by-step images and text.

One reader said: “I made this last night. I was concerned the amounts of the ingredients would overwhelm a 15 ounce can of black beans, but I followed the recipe anyway and it turned out perfect. Thank you a delicious quick black bean recipe. ⭐️⭐️⭐️⭐️⭐️ “

-Diana

Another reader said: “thank you, I eat black beans and pintos regularly and anything to add some flavor or a change of flavor is a nice change so I really appreciate it ⭐️⭐️⭐️⭐️⭐️.”

-Sabrina
A black pot filled with black beans and a potato masher inside the pot.

Of all the black bean recipes on my site, this one by far is the easiest and definitely the quickest. Learning how to make canned black beans is a thrifty cook’s dream. For less than two dollars a family of four can eat like kings, and most importantly, in under thirty minutes—perfect for busy weeknights. A can of black beans (or any canned beans for that matter) can be served as a soup, as a side dish with steak or with white rice (or my personal favorite, cilantro lime rice) for a healthy vegan meal.

Black beans (sometimes labeled black turtle beans) are the perfect protein-packed breakfast with a hard boiled egg and maybe even a couple slices of avocado or some chopped cilantro or sour cream and lime juice.

They are incredibly healthy for you too! They have loads of fiber and antioxidants and can also help lower your blood sugar and bad cholesterol.

Youtube video

how to make canned black beans taste better

A copper pan filled with black beans with a potato masher inside of it sitting on a cloth.

This easy recipe can be used to cook any type of bean although the flavorings are best suited to pinto beans or black beans. The biggest secret when doctoring up a can of beans is to use the cooking liquid in the can.

Draining and rinsing a can of beans has its place, like if you are making a salad, for example. But for anything else you’re making, do not drain the beans. The canning liquid is your best friend. That juice the beans are packed in makes a rich, thick stew for creamy beans.

Plus, when you add aromatics like sautéed onions, minced garlic, and toasted spices, it is this liquid that picks up all those flavors.

Ingredients

All the ingredients needed to make canned black beans including a can of black beans, onions, jalapeños, olive oil, and more.
  • Olive oil
  • White onion, adds so much flavor
  • Jalapeños, essential to make Mexican black beans
  • Garlic
  • Cumin, again, adds a lot of flavor
  • Coriander
  • Chili powder or cayenne pepper if you want it really spicy
  • Dried oregano
  • Kosher salt
  • Canned black beans
  • Fresh cilantro for garnish, optional

how to cook canned black beans

step one

Sauté the vegetables. When making a quick can of black beans, I start by sautéing the onions in olive oil in a medium saucepan over medium-high heat. Once the onions start to sweat and become translucent, add the garlic and diced jalapeno.

A metal saucepan with onions, jalapeños, and galic sauteing in it and a blue spoon stirring the mixture.

step two

Toast the spices. To this I add generous amounts of ground cumin, ground coriander, chili powder, and dried oregano, stir to combine. (Other spices that would be good are smoked paprika, onion powder, or fresh ground black pepper. You can add a bay leaf too if you’d like.) Most importantly, don’t forget the salt. Let the spices toast in the cooking oil for at least 30 seconds or until they bloom and become fragrant.

A metal pan with onions, garlic, jalapeno, and spices in it being stirred by a blue spoon.

step three

Add the beans. When the sofrito is soft and fragrant I add the can of beans—with the liquid and everything and reduce the heat to medium-low. Let simmer for 10 to 15 minutes or until thick and creamy.

As always, taste as you go and keep adding a little salt when it seems to be lacking that special something. If you want the beans to be a creamier consistency (more like refried beans), you can mash them with a potato masher until they reach the desired consistency.

A pan of black beans with onions, and jalapeños and garlic in it simmering.

step four

Serve. To finish the beans I like to squeeze some fresh lime juice over the beans and maybe top with some chopped cilantro right before serving, but that’s totally optional.

what can I add to beans for flavor?

A copper pot of black beans sitting on a table next to a wooden cutting board and a fruit bowl.

My favorite way to season a can of beans is the same thing I use when I’ve cooked dried beans—the sofrito. A sofrito is a mixture of onions, jalapeños, and garlic that gets fried in oil until they are sweet and tender and caramelized.

In addition to the onions and garlic some people love the sweetness of red pepper too or add tomatoes like Isabel does in her easy beans recipe.

can you freeze black beans?

You can always cook a batch of black beans and store them in the freezer for a quick meal later. This is more common when making a big pot of homemade beans using dried black beans, not canned.

But if you find yourself with lots of canned bean leftovers, you can certainly put them in an airtight container and store them in the freezer for up to 6 months. Never put an actual can of beans in the freezer though. The metal cans are not freezer safe. 

make it a meal

Top 5 Most Popular Main Courses To Serve With Black Beans

  1. Enchiladas Verdes with Chicken
  2. Red Wine and Garlic Marinated London Broil
  3. Pork Tamales
  4. Grilled Fish Tacos
  5. Carne Picada

did you love this seasoned black bean recipe? 

If this is one of your favorite recipes, let me know, OK? Let me know what you end up making 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, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

A copper pot of black beans sitting on a table next to a cutting board with limes.

Best Ever Canned Black Beans

Yield: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Learn how to make a can of black beans taste like gold. Some onions, garlic, a few spice, really not much turns a ho-hum can of beans into something special.

4.5 Stars (110 Reviews)

Ingredients

Instructions

  1. Heat oil. Heat oil in a medium saucepan over medium-high heat.
  2. Sauté vegetables. Add onions and jalapeños and season with salt. Let cook, stirring occasionally, until starting to brown.
  3. Add garlic and spices. Add garlic, cumin, chili powder, coriander, and dried oregano. Cook, stirring to toast the spices 1 minute more.
  4. Add black beans. Add black beans, juice and all, and bring to a simmer. Simmer about 5 minutes. Mash a bit with a potato masher to make them nice and creamy. You don't want to make a puree, just break some up to thicken the beans.
  5. Enjoy! Serve as a side or as a main meal with rice or with eggs and tortillas for breakfast.

Notes

    1. Spiciness. Feel free to adjust the spice level by adding more or less jalapeños or leaving the seeds in for extra heat.
    2. Texture. For a creamier consistency, use a potato masher to lightly mash the beans, but be careful not to overdo it.
    3. Seasoning. Don't forget to taste as you go and adjust seasoning with more salt as needed.
    4. Serving size. This recipe can be easily doubled or halved to accommodate different serving sizes.
    5. Make ahead-storage instructions. Leftover beans can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 6 months

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 4Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 1gFiber: 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: Mexican Side Dishes

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!

Rajas Con Crema {Creamy Roasted Poblanos}

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Rajas con Crema are roasted poblano peppers cut into strips and sautéed with onions, garlic, and Mexican crema. They can be served as a filling for tacos, tamales, quesadillas, and more! Simple, comforting, and gluten-free!

Recipe first posted on March 26, 2021. Last updated with new photos and video September 27, 2023.

Pieces of cornbread sitting on a wood cutting board with a piece of parchment paper underneath and rajas sitting on top.

If you grew up eating Mexican food or are simply a lover of Mexican cuisine (like I am), then you’ve probably enjoyed Rajas con Crema before. This simple, creamy mixture of charred poblano peppers, onions, garlic, and faintly tart cream are perfection.

Rajas are relatively new to me. I can’t remember exactly the first time I tried them but I think it was my dear friend, Aida who first made them for me (check out her version of rajas) when we were working in the test kitchen at CHOW.com. She tossed a few ingredients into a pan and in minutes had an incredibly flavorful lunch. I remember thinking there must be some kind of magic going on because how could something so simple taste so good.

Rajas are not just delicious and easy, they are also really inexpensive and can be turned into a million different meals. They can be enjoyed tucked into corn tortillas for a delicious vegetarian taco or folded into a quesadilla or simply enjoyed on their own as a cozy side dish.

Rajas are made for meal prep. You can make them up to 5 days in advance and turn them into lots of different Mexican dishes, like a topping for a rice bowl or vegetarian taquitos (or the tacos, quesadillas or side dish I already mentioned).

what are rajas con crema?

A dish of roasted poblano peppers cut into strips sitting on a wood table.

Rajas (pronounced ra-has) are roasted poblano chiles cut into rajas or strips (which is how you say strips or slices in Spanish). They are eaten all over Mexico but are a very popular taco filling in central and southern Mexico.

Roasting chiles over an open flame is an ancient way of preparing them and a practice that has been done all over Mexico since pre-colonial times. I love this beautiful drawing of flame-roasted chiles painted by a Mexican artist from 1541. Once the Spanish arrived and brought cows and dairy milk with them, additions of soured cream and cheese were added to the charred peppers.

When rajas are con crema, they are coated in a cream sauce made with Mexican crema, which is a thinner, less sour version of American sour cream. Look for it at your local Latin market.

Sometimes they are also con queso. Which is when cheese is mixed in almost like a queso fundido with gooey bits of Monterey Jack cheese or any other melted cheese you might love.

A dish of charred and blackened poblano peppers sitting in a dish on a wood table.

Ingredients

  • Poblano peppers or Anaheim peppers would also work
  • Mexican crema or substitute a mixture of American sour cream and heavy cream
  • White onions or red onion
  • Garlic
  • Butter
  • Kosher salt
  • Black pepper

how to make This Recipe

step one

Char peppers. The first step is to roast the poblanos by placing them directly on an open flame of a gas stove. You are looking for the skin of the peppers to really blacken and char.

*CHEF’S TIP: If you don’t have a gas stove, place the peppers on a foil-lined baking sheet and broil under the broiler until blackened and charred on all sides. Turn frequently so they get evenly roasted.

Two poblano peppers roasting over an open flame on the stove top with charred and blackened skin.

step two

Cover. After they are charred on all sides, set them on a large platter and cover with plastic wrap. This steams them a bit and makes it easier to remove the blackened skin once they cool down.

An overhead image of a platter of peppers covered in plastic wrap on a wood table next to a cutting board with an onion and some garlic.

step three

Prep peppers. Once they are cool enough to handle, peel off the skin, remove the stem and seeds and cut the peppers into strips.

An overhead image of a roasted poblano pepper on a cutting board with the blackened skin removed and sitting next to it.

step four

Sauté onions and garlic. Then comes the good stuff—melt a good amount of butter in a large skillet over medium heat. Add the onions and season generously with salt and pepper. Once the onions are starting to get tender, add the garlic, season with some more salt and pepper and let those two get nice and caramelized.

step five

Add peppers and cream. Add the poblano pepper strips and cook just until they are warmed through, they are already cooked so you don’t want them to get too mushy. Finally in goes the crema. If you can’t find Mexican crema, substitute half American sour cream and half heavy cream. Let this simmer for a few minutes until everything is coated in cream. Taste and season again with salt if needed.

A close up of Rajas con Crema or roasted strips of poblano pepper with onions and cream.

variations

Feel free to experiment with this basic recipe. Here’s a few different ideas to try:

  • Add 1 cup of fresh or frozen corn kernels.
  • Stir in about 4 ounces of cheese at the end. Monterey Jack, Oaxaca cheese, or mozzarella are good melting cheeses, but also a sharp cheese like Cotija crumbed in at the end is good.
  • Add a teaspoon of herbs like dried or fresh Mexican oregano, marjoram, or thyme.
  • Stir in cooked shredded chicken.

how to serve

Overhead image of cornbread topped with strips of roasted poblano peppers in cream sauce on a piece of parchment paper on a wood table.

As we’ve discussed, this recipe is perfect as a filling for so many Mexican dishes. One of my favorites are Aida’s Tamales de Rajas that we made for one of our tamales classes a couple years ago.

But as I was doing a bit of research for this recipe both Pati Jinich and Gabriela Cámara mentioned in their cookbooks that they love rajas on top of a special type of cornbread made in Mexico.

If they both recommended it, how could I not try it?

I decided on Pati’s version of this cornbread which is almost like a corn pudding cake, I don’t know, it’s hard to describe but you can find the recipe in her first cookbook, Pati’s Mexican Table.

This fluffy corn cake made with whole corn kernels and whipped egg white topped with the smoky roasted rajas was a perfect plant-based dinner.

Rajas Con Crema FAQ’s

Slices of cornbread with rajas on top sitting on a wood cutting board with a piece of parchment paper underneath.

How do I store and reheat leftovers? Let the rajas cool to room temperature then spoon into an airtight container and keep in the refrigerator for up to 5 days. Reheating is simple just warm in the microwave or over medium-high heat on the stove. Add about 1/4 cup of chicken broth if it seems dry.

How do I add more flavor? When you are dealing with so few ingredients it is important that you use enough salt to bring out all the flavors in the dish. If your rajas are tasting kind of bland, season with more salt and taste again.

more poblano pepper recipes to try!

it doesn’t get much easier than this

When the results are much greater than the effort, there’s no excuse not to try something new!  When you try these Rajas con Crema please let me know 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, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Rajas con Crema are roasted poblano peppers cut into strips and sautéed with onions, garlic, and Mexican crema. They can be served as a filling for tacos, tamales, quesadillas, and more! Simple, comforting, and gluten-free! #rajas #rajasconcrema #mexicandishes #poblanochiles

Rajas Con Crema {Creamy Roasted Poblanos}

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Rajas con Crema are roasted poblano peppers cut into strips and sautéed with onions, garlic, and Mexican crema. They can be served as a filling for tacos, tamales, quesadillas, and more! Simple, comforting, and gluten-free!

5.0 Stars (1 Review)

Ingredients

Instructions

  1. Char the poblanos. Place poblano chiles directly over the gas flame on your stove. Char the peppers, turning occasionally until all sides are blackened. Transfer to a heatproof dish. If you don't have a gas stove you can also char the poblanos under the broiler or on a grill.
  2. Peel and cut the poblanos. Cover poblanos with plastic wrap and let sit until cool enough to handle. Peel the blackened skin off with your fingers. Remove the stem and seeds then slice into 1/2 inch thick slices.
  3. Sauté onions and garlic. Heat a large frying pan over medium heat. Melt butter in the pan and then add onions. Season generously with salt and pepper and cook, stirring occasionally until golden and tender, about 5 minutes. Add the garlic and cook about a minute longer. 
  4. Add poblano strips. Stir in the strips of poblanos and season again with salt. Cook for about 3 minutes more or until heated all the way through.
  5. Add crema. Stir in crema and let simmer gently until vegetables are well coated. Taste and season again with salt and pepper.
  6. Serve. Enjoy rajas as a side, a filling for tacos or quesadillas, or on top of cornbread for a comforting dinner.

Notes

  1. Make-ahead instructions: You can make the rajas up to 5 days in advance. Keep covered in an airtight continer in the refrigerator. Rewarm in the microwave or on the stove. Add 1/4 cup or so of chicken broth if it seems dry. I don't recommend freezing this dish.
  2. Seasoning: I don't call for an exact amount of salt in this recipe but you are going to have to use more than you are probably used to to cut through the richness of the cream and bring out the flavor of the chiles.
  3. Serving options: Serve rajas over cornbread as pictured, as a taco or tamales filling, or with rice and beans for a cheap and delicious dinner.
  4. Poblano peppers: Look for large, dark green peppers (sometimes labled pasilla peppers) or substitute anaheim peppers.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 268Total Fat: 27gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 82mgSodium: 152mgCarbohydrates: 5gFiber: 1gSugar: 4gProtein: 3g

Did you make this recipe?

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

© Kate Ramos
Cuisine: Mexican / Category: Plant Based Mexican

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!

Simple Stewed Green Bean Recipe with Tomatoes

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This simple Stewed Green Bean Recipe is a favorite summer side dish. The fresh green beans soak up the flavors of the onions, tomatoes, garlic and herbs as they cook. Best of all, the cooking time is about 10 minutes and you only dirtied one pot!

Recipe first posted in 2010. Last updated July 11, 2022.

A terracotta dish filled with green beans and yellow wax beans and tomatoes all cooked together.

I first posted this recipe all the way back in 2010 but find myself making it so often that I thought it deserved some new pictures and a face lift.

I got it from Cat Cora who attributes it to her Greek upbringing but my Mexican mother-in-law makes a very similar dish, sometimes with green beans and on occasion with nopales or cactus paddles.

It’s no surprise that this method of cooking crunchy green vegetables spans the globe. It is a wonderful, easy way to cook them.

You completely skip the two-step blanching process normally done with sautéed green beans, and simply toss all the ingredients together. As the green beans cook they soak up the flavors of the onions, garlic and herbs.

They are loaded with nutrition (high in both protein and fiber), low-calorie and low-sodium and have a minimal cook time.

More To Explore

How To Doctor A Can of Beans

Crock Pot Borracho Beans {Frijoles Borrachos}

Roasted Carrots with Chipotle-Honey Butter

Green Bean 101

A terracotta dish filled with green beans and yellow wax beans and tomatoes all cooked together.

Fresh green beans are everywhere in the summer (and actually year round) but if you’ve only ever had green bean casserole made from canned green beans at Thanksgiving then you may not know what to do with the fresh kind.

The first step is to start with nice looking beans. Green beans that have brown spots or are wrinkled and dried out should be composted (or not bought in the first place). If you’ve had some green beans in the fridge for a bit and they still look halfway decent but are a little tough, this recipe is a great one to use. Simmering the green beans with garlic, tomatoes, and onion will soften up old green beans.

To prepare them, you don’t need to soak them before cooking. Just rinse clean then snap off about 1/2 inch from both ends and continue with any number of easy green bean recipes.

Ingredients To Make This Green Bean Recipe

All the ingredients to make stewed green beans including green beans, yellow wax beans, water, onions, tomatoes and more.

Minimal ingredients lists are where it’s at! Use whichever variety of green beans that look good at the market. Your local farmer’s market will have the best selection. The beans pictured here are green beans and yellow wax beans.

  • Fresh green beans or yellow wax beans or string beans or Romano beans or a combination of any of these.
  • Olive oil
  • 2 Cloves Garlic
  • Yellow onion or white onion
  • Ripe tomatoes or a small can of diced tomatoes
  • Dried Mexican oregano or dried Mediterranean oregano
  • Kosher salt and Black pepper
  • Water

How To Prepare Green Beans!

If you like your green beans more on the softer side, this recipe is for you! The (relatively) longer cooking time means they are cooked all the way through but still with loads of flavor from the tomatoes and oregano.

step one

Prep the veggies. Snap about 1/2-inch off each end of the green beans and then cut them into 2-inch long pieces. Dice the tomato and onion and mince the garlic.

Chopped tomatoes, chopped onion, minced garlic, a chef's knife, and a scraper with a bowl of green beans and yellow wax beans.

step two

Sauté the onion. Heat the oil in a large skillet over medium-high heat. Add onions, season with salt and pepper and cook, stir frying, until starting to soften. Don’t add the measured amount of salt here, just a generous pinch to get the onions to start releasing their juices.

Chopped onions in a black frying pan with a wood spoon in the pan. The onions are a little golden and sautéed but not brown.

step three

Add remaining ingredients. Add green beans, garlic, tomatoes, oregano, 1/2 teaspoon salt, and 1 cup water. Stir to combine, bring to a boil then reduce heat to medium-low. Cover with a lid and simmer, cooking the green beans until they are nice and tender, but not mushy, about 10 minutes.

Chopped tomatoes, cut green beans and yellow wax beans, dried oregano, salt, and water in a black frying pan with a wood spoon.

step four

Serve. Pick out a green bean and see how it tastes. Season with more salt and pepper if needed. The tomatoes should add enough acidity but if they need more, add a squeeze of lemon juice then serve immediately while still warm.

A black frying pan with stewed green beans and yellow wax beans in it with chopped tomatoes all cooked with onions.

What To Serve With Them

A brown plate filled with steamed rice, Chicken Picadillo, stewed green beans on a marble table next to a white napkin.

These green beans are really something that goes with almost any meal and is an easy way to incorporate more veggies in your diet. That being said, here are a few favorite main courses I like to serve them with:

More Side Dish Recipes To Try!

Your Weeknight Dinner Deserves An Upgrade

And this simple recipe for green beans is it! Once you try this green bean dish let me know how it goes 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, make sure to sign up for my weekly newsletter, lots of good stuff there too!

Simple Stewed Green Beans soak up the flavors of the onions, tomatoes, garlic and herbs as they cook. Best of all, you only dirtied one pot.

Simple Stewed Green Beans

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Simple Stewed Green Beans soak up the flavors of the onions, tomatoes, garlic and herbs as they cook. Best of all, you only dirtied one pot.

Adapted from Cat Cora's Kitchen

No Ratings

Ingredients

Instructions

  1. Saute onions. Heat oil in a large frying pan over medium-high heat. Add onions and season with salt and pepper. Cook until translucent.
  2. Simmer beans. Add remaining ingredients (including the 1/2 teaspoon kosher salt), stir to combine and bring to a boil. Reduce heat to a simmer, cover and let cook until beans are tender, but not mushy, about 10 minutes. Taste and add more salt and pepper if necessary.
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Nutrition Information:
Yield: 4 Serving Size: 6
Amount Per Serving: Calories: 195Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 452mgCarbohydrates: 24gFiber: 6gSugar: 15gProtein: 4g

Did you make this recipe?

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

© Kate Ramos
Cuisine: Mexican-American / Category: Side Dishes

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 allow me to run the site. Thank you for reading!

12 Smores Combinations That Will Blow Your Mind

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Check out these 12 Smores combinations that will leave you drooling. From Choco Banana to Cajeta this campfire treat has never been better!

First posted August 24, 2020. Last updated May 30, 2022.

No summer is complete without at least one or two S’mores. I mean is there anything so carefree and indulgent as a gooey golden brown toasted marshmallow and melted chocolate sandwiched between two crunchy graham crackers?

More To Explore

Smoky Smores Trail Mix

Coconut Masa Shortbread S’mores

20 Essentials For A One-Of-A-Kind Ice Cream Social

What Are Smores?

The original smores combo is classic and a stroke of genius in-and-of-itself. Invented by a Girls Scouts way back in 1927 this campfire treat has stood the test of time for good reason. Classic s’mores take a graham cracker square and top it with a toasted marshmallow and Hershey chocolate bar then the remaining graham cracker half on top to create a dreamy dessert sandwich.

Ingredients for making s'mores on a wooden table, plus bottles of Sparkling Ice.

The original ingredients are awesome but I was tempted to come up with some other variations to help you become the bonfires queen on your next camping trip. Keep scrolling for some truly exceptional smore ideas.

12 Of the BEST S mores Recipes

1. The Original S’mores

There’s no mistaking the classic combination of marshmallow and chocolate. If you wanted a simple swap for this one, replace the graham cracker halves with your favorite cookies—these Coffee Chocolate Chip Cookies taste incredible here.

A graham cracker with chocolate and a toasted marshmallow on top sitting on a wooden table.

2. Lemon Meringue Pie

Swap milk chocolate for creamy white chocolate in these Lemon Meringue Pie Smores. A dollop of lemon curd goes on for the finishing sweet-tart touch. If you don’t have a campfire or fire pit, you can still toast marshmallows over the flames of your grill or broil them! This also means you can make smores all year long.

6 half graham crackers on a white tablecloth. 3 have lemon curd on them and three have white chocolate and toasted marshmallow.

3. The Elvis

Talk about a hunk of burning love: Milk chocolate + toasted marshmallow + peanut butter + wait for it….candied. bacon. To candy the bacon I laid strips of bacon on a parchment paper-lined baking sheet and sprinkled the top with brown sugar then baked them until crispy in a 375°F oven (about 10-15 minutes).

Or make a batch of my Tequila Brown Sugar Bacon.

A s'more with peanut butter and candied bacon sitting on a floral plate on a blue and white cloth.

4. Salted Carmel

Top the classic square of chocolate, toasted marshmallow combo with a drizzle of salted caramel sauce and a sprinkle of good, coarse Himalayan Pink salt for a sophisticated spin. Then lay the remaining graham crackers on top.

I toasted the marshmallows for these inside over the open flame of my gas stove. If you have a gas range, just remove the grate and make sure you have long metal skewers so you don’t burn yourself.

A graham cracker sitting on a white plate with chocolate and toasted marshmallow and a hand dripping caramel sauce on top.

5. Candy Bar

Hands down the kids’ favorite was the Candy Bar S’mores. The kids swapped out the piece of chocolate for Twix, I was more of an Almond Joy fan but really I can’t think of a candy bar (or peanut butter cup) that wouldn’t be good stuffed inside a s’more.

A stack of graham crackers, toasted marshmallows, and candy bars with a glass of pink sparkling water being poured in.

6. Mexican Hot Chocolate

For this spicy smores recipe I used Abuelita chocolate instead of the traditional milk chocolate then dusted the toasted marshmallow puffs with arbol chili powder and ground cinnamon.

A toasted marshmallow with chili powder on top sitting on a graham cracker with chocolate.

7. Boozy Berry

For adults only.

I soaked ripe, juicy raspberries (or strawberries) in mezcal for about an hour then piled them on a smore with a honey graham cracker, white chocolate, and a toasted marshmallow. Chocolate grahams would be incredible here too.

A s'mores made with white chocolate, toasted marshmallow, and mezcal-soaked raspberries sitting on a purple plate.

8. Coconut Cajeta

Cajeta is a Mexican caramel sauce made with goat’s milk. It has a burnt milk sugar flavor that is like no other and is incredible with toasted coconut. You can make your own Cajeta or use store-bought.

This is the only S’more that I used dark chocolate. I just loved the bitter notes of the darker chocolate with the sweetness of the Cajeta and marshmallow.

A s'mores dessert topped with toasted coconut sitting on a white plate with red flowers on it.

9. Chocolate Malt

Fancy s’mores have their place but there is no easier way to up the ante than a generous sprinkle of malted milk powder. Sprinkle a generous amount of the milk powder on top of the chocolate then put a marshmallow over that so the milk powder melts into both. I promise you’ll be one happy camper.

A Chocolate Malt S'mores with malted milk powder sitting on a piece of brown parchment paper.

10. Café de Olla

Café de Olla is Mexican spiced coffee that is lightly sweetened with piloncillo and gently brewed with star anise and cinnamon. This was my favorite smore. Not too sweet, swapping the milk chocolate for chopped chocolate-covered espresso beans, toasted marshmallow, and a dusting of ground cinnamon and ground anise.

A s'mores dessert topped with chopped chocolate covered espresso beans and ground cinnamon sitting on a small plate on a wood table.

11. Strawberry Cheesecake Smores

This one was a surprise hit. At first I tried it with sweetened cream cheese but it actually was better with a smear of whipped, regular cream cheese which tamed the sweetness of the strawberry jam and toasted marshmallow.

This is the perfect S’mores for anyone who doesn’t like chocolate. It’s so rich and delicious there’s none needed.

A s'mores dessert made with graham cracker, toasted marshmallow, strawberry jam, and cream cheese on a purple plate.

12. Choco Banana

Freeze slices of ripe banana for this last one. When the frozen banana meets the melty chocolate and toasted marshmallow. Oh these are next level smores baby!!

A s'mores dessert made with graham cracker, chocolate, frozen banana slices, and toasted marshmallow on a white plate sitting on a wood table.

More Dessert Recipes You’ll Love

You Will Never See S’mores the Same Again

Are you inspired? I hope you give these combinations a try or at least they give you plenty of reason to come up with your own new Smores recipes. When you do toast up those marshmallows make sure you snap a pic and tag me @holajalapeno or #holajalapeno on Instagram.

In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month, such as this one here sponsored by Sparkling Ice. 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 allow me to run the site. Thank you for reading!

Grilled Veggie Skewers with Smoky Chile Vinaigrette

by 5 Comments

Here’s a simple recipe for Veggie Skewers, an absolutely delicious side dish or vegan main for grilling season. Serve with a green chile vinaigrette made with minced garlic and smoked paprika. Healthy, easy, and so good!

This recipe was first posted on July 2, 2019 and last updated on May 16, 2022.

Sliced zucchini, summer squash, eggplant, red onion, and mushrooms in a glass bowl on a wood table with skewers next to it.

Now that our vegetable garden is successfully planted, I’m stockpiling recipes that will use up all the bountiful produce destined to grow (fingers crossed). I’ve got eggplant, zucchini, yellow squash, bell peppers, and lots of them.  Recipes that use a ton of veggies are where it’s at this summer!

Making vegetable skewers or vegetable kabobs is pretty basic and flexible. You can use just about any vegetable you like but what makes these veggie skewers special is the smoky green chile vinaigrette that gets spooned over the top right after you pull them off the grill.

More To Explore

Grilled Asparagus with Chunky Olive Dressing

Grilled New Potatoes with Garlic and Chives

Grilled Saffron Sweet Potatoes with Avocado Aioli

Ingredients For Vegetable Skewers

The vegetables listed here are my favorite combination but honestly you could use just about anything. All veggies benefit from being caramelized by the grill’s intense heat. Below are a few suggestions:

A ceramic bowl filled with the ingredients to make green Chile vinaigrette and a can of green chiles next to it.
  • Red onion or white onion.
  • Yellow bell peppers or red bell peppers.
  • Zucchini or patty pan squash.
  • Summer squash or chayote.
  • Chinese eggplant or Japanese eggplant
  • Crimini mushrooms or portobellos.
  • Garlic
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Canned diced green chiles
  • Lime juice
  • Chopped cilantro
  • Smoked paprika
  • Bamboo skewers, or metal skewers. Depending on the size of your skewers you will need 10-12.

How to make Vegetable Skewers on Grill

Several vegetables skewers on a wood cutting board topped with green Chile vinaigrette.

step one

Soak skewers. If you are using wooden skewers soak them in water for at least 15 minutes before grilling vegetables. I like to use these reusable metal skewers that don’t need soaking.

step two

Prep veggies. There’s no real science here just try to make them all the same size so they cook evenly and can stack nicely. The more dense vegetables like onion and peppers take longer to cook so can be thinner than the less dense ones like zucchini. See recipe for more detailed instructions on how I like to cut them. Pack the vegetables tightly together, they will shrink as they cook.

step three

Marinate and skewer vegetables. Toss the vegetables with garlic, olive oil, salt and pepper in a large bowl so each vegetable is nicely seasoned then thread them onto the skewers. Stay away from sweet ingredients in marinades. Honey, brown sugar, and even balsamic vinegar will burn on the grill.

Once the veggies are ready, heat the grill. You can skewer the vegetables up to 4 hours in advance. Keep them covered in the refrigerator until you are ready to grill.

step four

Make vinaigrette. While grill is heating, stir all the ingredients together for the vinaigrette. Vinaigrette can be made up to 3 days in advance.

step five

Grill the skewers. Once the grill is hot, grill the skewers until veggies are tender and lightly charred, about 20 minutes.

step six

Serve. Transfer grilled vegetable kabobs to a serving platter and drizzle with the vinaigrette while still hot. Serve immediately.

What to serve with Grilled Veggie Skewers?

A ceramic bowl filled with a red dressing made with green chiles and a fork sticking out of one side on a wood cutting board.

Spooning this smoky, slightly spicy green chile vinaigrette over the warm vegetable skewers grilled and still sizzling takes them to the next level.

The dressing combines chiles with smoked paprika, fresh lime juice, garlic, and olive oil for a dressing that whips up in minutes. Be sure to make extra, you’ll want to have all week for drizzling over grilled fish, rice bowls, really just about anything.

You can serve the veggie skewers as a vegan main course. They make amazing tacos or serve with our favorite Coconut-Cilantro Rice and The Best Pinto Beans. These vegetable skewers also make an amazing side with other grilled goodies like:

What are the best vegetables to use for skewers?

Several vegetable skewers made on yellow bell pepper, red onion, mushrooms, and zucchini on a wood cutting board.

As I said, you can use essentially any vegetable for kabobs.

There are certain vegetables however that will need to be blanched first. Baby potatoes, Brussels sprouts, or any other dense vegetable will need to be cooked in boiling, salted water until just barely tender then drained and submerged in ice water to stop the cooking. After that you can marinate, skewer them and grill.

The most important thing to keep in mind is you want the pieces to be the same size, that way they cook evenly.

Don’t skip the marinating step. Toss the vegetables in garlic, oil and season them with salt and pepper before threading them on the skewers. This way the vegetables get seasoned throughout. If you skewer them and then drizzle with oil, salt, and pepper only the outer edges get any love.

Several veggie skewers on a grill. The skewers have red onion, yellow squash, mushrooms, bell pepper, and zucchini.

More Plant-Based Recipes To Try

The Best Grilled Veggie Skewers Of Summer

There’s nothing better than slightly charred, smokey grilled veggies and topped with this green chile vinaigrette really takes these over the top! 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!

Grilled veggie skewers are the perfect way to celebrate summer produce, especially when drizzled with a smoky green chile vinaigrette! #skewers #vegandinner #grilledvegetables #greenchiles #ad #holajalapeno

Grilled Veggie Skewers with Smoky Green Chile Vinaigrette

Yield: 8-10 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Grilled veggie skewers are the perfect way to celebrate summer produce, especially when drizzled with a smoky green chile vinaigrette!

You will need 10-12 wooden or metal skewers.

5.0 Stars (5 Reviews)

Ingredients

For the Skewers: 

For the Green Chile Vinaigrette: 

Instructions

  1. Soak skewers. If you are using wooden skewers, submerge them in water for at least 30 minutes before using.
  2. Prep onion. Peel and half the onion, then cut into quarters. Cut each quarter into 1-inch thick slices.
  3. Prep peppers. Seed and core the peppers and cut into slices the same size as the onion.
  4. Prep squash and eggplant. Remove the ends of the zucchini, squash, and eggplant, and slice into 1/2-inch thick slices.
  5. Prep mushrooms. Wipe mushrooms clean with a paper towel and cut in half if large.
  6. Marinate and skewer. Toss all vegetables in a large bowl. Toss with garlic, olive oil, salt, and pepper. Then skewer onto the soaked wooden or metal skewers. Depending on the size of your skewers you should have 10-12 skewers total.
  7. Heat grill. Heat gas or charcoal grill to medium heat.
  8. Prepare the vinaigrette. Combine all ingredients except the olive oil in a medium bowl. Stir to combine. Slowly stir in olive oil until well combined.
  9. Grill. Grill skewers over medium heat, turning occasionally, until tender and lightly charred, about 15-20 minutes.
  10. Serve. Transfer to a serving platter and spoon vinaigrette over the skewers. Serve with extra vinaigrette on the side.

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: 128Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 630mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 1g

Did you make this recipe?

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

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

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!

Authentic Mexican Chilaquiles with Scrambled Eggs

by 7 Comments

A simple recipe for authentic Mexican Chilaquiles Rojos- a flavorful Mexican breakfast with salsa-soaked tortilla chips and scrambled eggs that can be made in under an hour. Vegan-Adaptable.

Recipe first posted on May 28, 2011. Last updated, May 2, 2022.

A brown plate with chilaquiles on it and lime slices topped with crumbled white cheese sitting on a white tablecloth.

Much has been said about the so called “family meals” served in some of the country’s famed restaurants.

The many articles and cookbooks dedicated to this subject paint an idyllic picture of a group of jovial wait staff and cooks all sitting down and sharing a lovingly prepared meal together.

More To Explore

Beet Chilaquiles with Fried Eggs & Crumbly Herb Cheese

Grilled Chicken Chilaquiles Verdes

Green Chilaquiles with Fried Eggs

I would argue that a more realistic scenario includes whatever is in the walk-in on its last leg, combined with whatever else needs to be used up, thrown together, heated up and splayed out in hotel pans for anyone who wants to eat while they finish setting tables or prepping for dinner.  

In my years as a restaurant chef, I have had everything from boiled chicken (and I mean just that, chicken, boiled in water, and nothing else) to frozen corn dogs and fries.

There are however, exceptions to the rule. I once worked with a tenacious woman who thought of little else than what she was going to prepare for family meal. And they were good: Finger-sized taquitos stuffed with chicken, fried rice with bits of smokey bacon and sweet English peas. Occasionally she would hem and haw about having to make food for everyone all the time and someone else would offer to pitch in.

She would then spend the entire meal constructively criticizing the offerings. “Did you forget to wash the lettuce?” She would say flicking flecks of black pepper off each leaf as if it were dirt.

And then there was Javier (who was better known by his birthplace: Oaxaca). Javier was a tireless ball of energy who even after flipping sauté pans at a breakneck speed all night would inevitably start filling the grill with peppers and the fry baskets with fresh-cut wedges of corn tortillas once service started slowing down.

A brown plate filled with chilaquiles topped with sour cream and crumbled cheese with a bite taken out of it.

Before meeting Javier, I had never had Chilaquiles Mexicanos.  

Depending on his mood sometimes they were burn-your-mouth-off hot and other times smokey and packed with grilled chicken.  

I always thought of this mélange of freshly-fried tortilla chips bathed in dried chile and charred tomato sauce as dinner food, topped with chopped sweet onion and dollops of sour cream.  

But it turns out this is a Mexican dish more typically eaten at breakfast with a scrambled egg or two added to the mix. I’ve included scrambled eggs in the recipe below, but if you want to leave those out and add shredded chicken instead, or leave both off to make this a vegan-friendly recipe, let your belly be your guide.

Ingredients for This Chilaquiles Recipe

Serrano chiles, brown eggs in a cardboard carrier, a bottle of vegetable oil, and several other ingredients to make Chilaquiles set out on a table.
  • Dried ancho chiles or guajillo chiles
  • Ripe tomatoes
  • White onion
  • Jalapeños
  • Cilantro
  • Kosher salt
  • Vegetable oil
  • Corn tortillas
  • Large eggs
  • Lime
  • Minced white onion, chopped cilantro, sour cream, crumbled queso fresco, lime wedges, for garnish

how to make chilaquiles

A baking sheet filled with freshly-fried tortilla chips on a wood table with a white cloth next to them.

For starters, you can fry your own tortilla chips or use store bought tortilla chips and the same goes for the red sauce. If you want to use your favorite store bought enchilada sauce, that totally works. Here’s the play-by-play: 

step one

Make salsa first. Even a few days in advance is fine, it keeps great in the fridge for up to a week. 

step two

Fry tortillas. Cut corn tortillas into wedges and fry in a large skillet over medium heat. This takes about 15 minutes total. 

step three

Now mix! Combine both with scrambled eggs and cook for 5 minutes or until warmed through. Or skip the scrambled eggs and top with a fried egg instead. 

step four

Serve. Top with all the toppings your heart desires! A must for me is queso fresco. Serve with refried beans.

A plate of Mexican chilaquiles sitting on a table with a blue tablecloth that has cherries on it.

more Mexican breakfast recipes please! 

Scrambled Eggs? Fried Eggs? Grilled Chicken?

Or all of the above? With a chilaquiles rojos recipe this good, you can’t go wrong. No matter how you top it, if you make this Mexican chilaquiles recipe, let me know how you like 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!

Authentic Mexican Chilaquiles Recipe with Scrambled Eggs

Authentic Mexican Chilaquiles Recipe with Scrambled Eggs

Yield: 4-6 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

An authentic Mexican Chilaquiles Rojos recipe made with fried tortillas and scrambled eggs tossed in a homemade red ancho chile salsa.

Adapted from Javier "Oaxaca" Solano

4.7 Stars (6 Reviews)

Ingredients

For Garnish:

Instructions

  1. Make salsa. Bring a small saucepan of water to boil over high heat.
  2. Char vegetables. Place dried chiles, tomatoes, onion, and jalapeños in a large, dry cast iron skillet or frying pan over medium heat. Toast until chiles and vegetables are browned and beginning to char on all sides. Some things will brown faster than others so keep turning and flipping each piece and removing them from the pan as they do.
  3. Soak chiles. Transfer the ancho chiles to the pan of boiling water and remove from heat. Submerge the chiles and let soak until soft and pliable, at least 10 minutes.
  4. Blend. Transfer remaining vegetables to a blender. When dried chiles are ready, remove them from the water (do not drain) and add them to the blender along with half of the chopped cilantro, the salt, and 1/2 cup of the chile soaking liquid. Blend until smooth.
  5. Heat oil for tortillas. Heat oil in the cast iron pan over medium-high heat until it reaches 350°F on a deep-fry thermometer, or a chopstick inserted in the oil is immediately covered with bubbles, about 10 minutes.
  6. Fry tortillas. Fry tortillas in batches until they are lightly browned and crisp on both sides. Remove with a bamboo skimmer or slotted spoon to a paper towel-lined baking sheet and sprinkle with salt.
  7. Cook sauce. Carefully remove all but 1/4 cup of oil to a heatproof bowl and return to the heat. Carefully pour the chile sauce into the pan (it will bubble furiously) and fry, stirring often, until it is fragrant, about 7 minutes.
  8. Scramble eggs. While sauce is cooking, heat 3 tablespoons oil in a medium frying pan over medium heat. Add beaten eggs and season with salt. Scramble eggs until just barely cooked through and remove from heat.
  9. Cook chilaquiles. Once sauce is cooked, reduce heat to medium-low and stir in lime juice. Taste and add more salt if necessary. Add tortillas and scrambled eggs and stir gently until tortillas are softened and well-coated with sauce.
  10. Serve. Transfer to a serving platter and top with desired garnishes.

Notes

For vegan chilaquiles, omit scrambled eggs and top with vegan cheese and sour cream.

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: 1086Total Fat: 90gSaturated Fat: 12gTrans Fat: 2gUnsaturated Fat: 72gCholesterol: 182mgSodium: 1082mgCarbohydrates: 47gFiber: 4gSugar: 6gProtein: 26g

Did you make this recipe?

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

© Kate Ramos
Cuisine: Mexican / Category: Breakfast

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!

Cilantro-Lime Fish Taco Slaw

by 5 Comments

This mayonnaise-free Fish Taco Slaw is a crunchy cabbage slaw with lots of fresh-squeezed lime juice, cilantro, and carrots. The perfect slaw recipe for topping your favorite fish taco or as a side for everything from Chiles Rellenos to Cochinita Pibil. Vegan and gluten-free!

Recipe first published January 24, 2010. Last updated April 18, 2022.

This simple and versatile slaw makes an appearance on our table quite frequently.

A blue serving dish filled with fish taco slaw sitting on a wood table next to a lime cut in half and a bottle of rice vinegar.

It is the perfect slaw for fish tacos or on top of tostadas and we even serve it alongside everything from black bean cakes to grilled pork chops. If you have one non-mayo based coleslaw in your back pocket, this should be it.

Another thing I love about this slaw is it is really versatile. The only vegetable you truly need is cabbage other than that you can swap in radishes, cucumber, jicama, or even thinly sliced golden beets for the carrots. If you prefer a spicier slaw, add a couple jalapeño chiles (leave the seeds in if you really like the heat).

This slaw is even good on the go; slice and combine all the vegetables and bring the dressing separately. Toss the coleslaw with the dressing when you’re ready to serve.

More To Explore

Carrot Fennel Slaw

Jicama Slaw with Ginger-Molasses Dressing

Lime Curtido

Why You Will Love This Mexican Slaw

So simple. With just a little bit of chopping and whisking you will have the coleslaw mix ready in no time. To make the prep even easier, use a Japanese mandolin for thinly slicing the cabbages and red onion. I also use it to slice the carrots into thin strips then stack the strips on top of each other and thinly slice into matchsticks.

Vegan and gluten-free! This no-mayonnaise, allergy-friendly slaw is vegan, nut-free and gluten-free so it’s great to take to a potluck when you’re not sure about everyone’s dietary restrictions.

Super flavorful and extra crunchy. This slaw adds so much flavor and texture to any taco recipe and is a great way to pack in a few extra vegetables to your meal.

Kid-friendly. My kids absolutely LOVE this fish taco slaw and it’s by far their favorite “salad”.

Fish Taco Slaw Ingredients

This is a quick and easy slaw with not a ton of ingredients. You can opt to make a creamy dressing by whisking in 1/2 cup of sour cream to the dressing ingredients.

A blue dish filled with fish taco slaw and two serving spoons sticking out of the dish sitting on a wood table.
  • Red cabbage. I like to use both red and green cabbage for a colorful slaw for fish tacos but you could use all of one or the other.
  • Green cabbage. I’m not a huge fan of the bagged coleslaw mix (typically dried out and flavorless) but in a pinch you could use that instead of chopping your own vegetables.
  • Carrots. Use only carrots or a combination of carrots, radishes, jicama, and/or cucumber.
  • Red onions or green onions
  • Cilantro. Roughly chopped. Use the thin, tender stems too.
  • Lime juice. Freshly-squeezed please!
  • Rice wine vinegar or apple cider vinegar
  • Kosher salt. I only use Morton’s kosher salt unless otherwise noted.
  • Black pepper. Freshly ground please.
  • Ground cumin. I like cumin as the dominating spice but have also made with equal amounts of garlic powder and that was good too.
  • Olive oil or avocado oil.

How To Make This Fish Taco Slaw Recipe

This coleslaw for fish tacos can be made ahead. Prep the vegetables and the dressing separately then toss everything together when you are ready to eat.

A blue dish filled with fish taco slaw sitting on a wood table with a hand pouring dressing over the slaw from a bowl.

step one

Slice the vegetables.Thinly slice all your vegetables (a Japanese mandolin works great!). No mandolin? A sharp knife also is perfect or the grater attachment on your food processor but I tend to like the long thin shreds better than the short pieces from a grater.

Combine shredded cabbage and carrots and all the other vegetables in a large bowl.

step two

Make dressing. Whisk together the dressing ingredients in a small bowl. Drizzle over vegetables and toss until everything is evenly coated. Taste and add more salt and pepper or lime juice as needed.

step three

Serve! Use to top your favorite fish tacos or serve as a side dish.

*Make Ahead: This taco slaw looses its crunch after a few hours but you can mix it up to an hour or so in advance. See the note above for making it any further in advance than that.

What To Eat With This Taco Slaw

Obviously this fish taco slaw recipe is made for fish tacos but it is an excellent garnish for so many other Mexican dishes. Try it on:

More Mexican Food Recipes To Try!

What Your Fish Tacos Recipes Have Been Missing

This easy Mexican coleslaw recipe, of course! 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, make sure to sign up for my weekly newsletter, lots of good stuff there too!

a cabbage slaw drizzling with dressing

Cilantro-Lime Fish Taco Slaw

Yield: 6 servings
Prep Time: 15 minutes
Total Time: 15 minutes

A light and crunchy slaw with lots of fresh-squeezed lime juice, cilantro, and crunchy cabbage and carrots. Dairy and gluten free!

4.4 Stars (30 Reviews)

Ingredients

For the Dressing:

Instructions

  1. Mix vegetables. Combine vegetables in a large bowl and toss to combine.
  2. Whisk dressing and toss. Combine lime juice, vinegar, salt, pepper, and cumin in a medium bowl and whisk to dissolve salt in mixture. While continuously whisking slowly drizzle in oil until fully incorporated. Drizzle over vegetables and toss to coat.

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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: 156Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 138mgCarbohydrates: 12gFiber: 4gSugar: 6gProtein: 3g

Did you make this recipe?

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

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

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!

Chipotle Black Bean Chili Recipe

by 4 Comments

A plant-based Black Bean Chili recipe with chipotle chiles, and loads of fresh vegetables. Serve in big bowls with all your favorite toppings and a side of cornbread or over a baked potato. Gluten-free and easily vegan-adaptable! {Recipe first posted on January 25, 2011. Last updated February 25, 2022}.

I have been making this chili for years. You’ll notice that the first time I posted this recipe was in 2011. It has helped me feed hungry bellies on many, many nights when I’m in need of a warm meal that everyone loves.

A bowl of black bean chili topped with cheese and sour cream sitting on a square tray with a few pieces of cornbread next to it and two spoons in front of it.

There are as many chili recipes as stars in the sky, so why is this Black Bean Chili Recipe the one I turn to again and again? For one, it is foolproof. You really can’t mess this up. Simply sauté some vegetables, add some spices, a few chipotle peppers, tomatoes and let it do its thing.

Secondly, this chili has mega flavor. The secret ingredient that makes this chili sensational are the chipotle peppers in adobo sauce, plus you can boost the chipotle flavor by also using ground chipotle chili powder. The dried beans add a complex earthiness, paired with smoky chipotle chiles, sweet onions and peppers, warming spices, and tart tomatoes makes the the BEST vegetarian chili recipe.

Lastly, it satisfies every diet. Gluten-free? Yep! Vegan? Sure, as long as you don’t top it with cheese and sour cream. Love spicy food? Great, add as many jalapeños, chipotle peppers, and chipotle chili powder as you’d like.

And most importantly? It makes the best leftovers! This chili gets better the longer it sits so lunch the next day or even another dinner later in the week is covered and DELICIOUS.

Why You Will Love This Black Bean Chili Recipe

A bowl of black bean chili with a piece of cornbread on top of it and another piece next to the bowl sitting on a ceramic tray.

Healthy with a capital H! Low in calories, high in fiber, tons of veggies, proteins, and capsaicin–this chili has it all!

Easily adaptable. Make this recipe your own. Want to add ground beef or ground turkey? Just brown it with the onions. You could also easily make this in the Instant Pot or slow cooker or add smoked paprika instead of the chipotle chili powder to make it less spicy. The options are really endless.

Meal prep friendly. This makes a big batch of chili which gets better the longer it sits meaning lunch and another dinner will be ready the rest of the week. It also freezes beautifully. Store half in a freezer-safe container and freeze for up to 3 months.

More Chili Recipes To Explore

Tangy Green Tomato Chili

Instant Pot Pork Chili Verde with Cheese

Chicken Chili with White Beans and Hominy

Ingredients

All the ingredients need to make black bean chili including tomatoes, black beans, olive oil, white onion, chipotle peppers and more.

The ingredient list is long-ish but they are all essential to creating a super flavorful chili.

  • Dried black beans. You can substitute canned black beans if you want. Add the drained and rinsed beans with the water at the end of the recipe and cut the cooking time down to 30 minutes.
  • Olive oil
  • White onion
  • Garlic
  • Jalapeños. These are optional. You can leave them out if you want it less spicy.
  • Red pepper
  • Zucchini
  • Chipotles in adobo sauce. Check out my favorite brand of canned chipotle peppers.
  • Fire-roasted crushed tomatoes or diced tomatoes.
  • Chipotle chili powder. Use mild chili powder if you’d like it less spicy.
  • Ground Cumin. Cumin and black beans go together beautifully.
  • Ground Coriander
  • Dried Mexican oregano or dried Mediterranean oregano.
  • Bay leaves
  • Shredded cheese, fresh cilantro, hot sauce, tortilla chips, sour cream, and/or thinly sliced green onions, for serving

How To Make It

This chili gets better the longer it sits. Make it the day before for maximum flavor. I like to serve it with cornbread to round out the meal. My Easy Cornbread Recipe which can be made into muffins or a loaf is my favorite (and also dairy-free).

Step One

Soak the black beans overnight. Rinse the dried beans and place in a large bowl. Cover with water by about 2 inches and leave on the counter overnight. You don’t have to do this, but the beans will cook in half the time if you do.

A glass dish of dried black beans soaking in water. The dish is sitting in a white sink.

Step Two

Prep the veggies. Chop the onion and garlic. Remove the stem from the jalapeños (and the seeds if you’d like it less spicy) and chop along with the red bell peppers and zucchini.

Red bell peppers, chopped red jalapeños, chopped garlic, and two zucchini being cut on a wood cutting board.

Step Three

Sauté the onions. Heat oil over medium-high heat in a large Dutch oven or soup pot (I use this 7.25 quart Le Creuset Dutch oven). Add onions and sauté until tender and starting to brown.

Once onions are cooked add garlic, jalapeños, bell peppers, and zucchini and cook until tender.

A blue pot with chopped onions being sautéed in oil with a wood spoon sticking out of the pot.

Step Four

Toast spices. Add chili powder, cumin, coriander, oregano, and bay leaves and stir to bloom in the oil and toast until fragrant, about a minute or so.

Drain and rinse the black beans then add them to the pot along with the tomatoes and chipotle peppers.

A blue soup pot filled with sautéed vegetables sprinkled with spices and two bay leaves with a wood spoon sticking out.

Step Five

Add water. Add water and bring to a boil. Reduce heat to low, cover and simmer until beans are tender, about an hour if you soaked the beans overnight, about 2 hours if you didn’t.

Once beans are tender, season with salt. Add a tablespoon to start, taste and keep adding more about a teaspoon at a time until it is to your liking.

A blue pot sitting on the stove with water being poured into the pot with a glass measuring cup and a wood spoon.

Step Six

Garnish and serve! Ladle into bowls and garnish with a dollop of sour cream, shredded cheese, sliced scallions, a squeeze of lime juice, whatever you’d like!

A bowl of black bean chili topped with cilantro, cheese, sour cream, and scallions with a spoon sticking into the bowl.

More Comfort Food Recipes To Try!

Try This Mega Delish Chili Tonight

Hearty, healthy, and a bit spicy, give the Black Bean Chili recipe a try and when you do snap a pic and tag 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 bowl of black bean chili topped with cilantro, cheese, sour cream, and scallions with a spoon sticking into the bowl.

Black Bean and Chipotle Chili Recipe

Yield: 8-10 servings
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Soaking Time: 1 day
Total Time: 1 day 1 hour 50 minutes

A vegan chili recipe full of black beans, chipotle chiles, and loads of fresh vegetables. Gluten free!

4.5 Stars (4 Reviews)

Ingredients

For Serving

  • Shredded Sharp Cheddar Cheese
  • Sour Cream
  • Chopped cilantro
  • Thinly sliced scallions
  • Lime wedges
  • Cornbread

Instructions

  1. Soak beans. Place beans in a large bowl and cover with water by 2 inches. Let soak overnight. (If you forget to do this the night before you can still go ahead and make the chili, it will just take longer for the beans to cook.)
  2. Saute vegetables. Heat oil in a large soup pot over medium-high heat. Add onion and cook, stirring occasionally, until tender and starting to brown. Add garlic, jalapeños, bell peppers and zucchini and cook until they soften.
  3. Toast spices. Add chile powder, cumin, coriander, oregano, and bay leaves. Stir to combine to bloom in the oil and become toasted and fragrant.
  4. Add remaining ingredients. Drain beans, rinse them, then add them to the pot along with chipotles, tomatoes (with juice), and water.
  5. Simmer. Bring to a boil, then reduce to a simmer cover and cook, stirring occasionally, until beans are tender, about 1 hour if you soaked the beans or 2 hours if you didn't. Add more water if the chili gets too thick. Once beans are cooked, add salt and taste. Add more salt if needed.
  6. Serve. Ladle into bowls and garnish with desired toppings. Serve with cornbread.

Notes

Chili gets better the next day. If you have time, plan in advance and make the day before.

Recommended Products

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

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 91Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 54mgCarbohydrates: 11gFiber: 3gSugar: 3gProtein: 3g

Did you make this recipe?

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

© Kate Ramos
Cuisine: Mexican-American / Category: Chili 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!

Roasted Mexican Street Carrots Recipe

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This Roasted Mexican Street Carrots recipe is just like everyone’s favorite street corn with cotija cheese, cilantro, and a creamy roasted garlic-lime dressing. Make for a quick and easy holiday side. Goes great with turkey, beef tenderloin, or ham. {Post first published November 20, 2018. Last updated January 24, 2022}

With Thanksgiving two days away, I realize most of you have already planned your menus and are not going to add these mind-blowingly good roasted Mexican Street Carrots (although you should).

Roasted carrots drizzled with a creamy dressing and crumbled cheese, chopped cilantro, and toasted cumin seeds.

If you’re a planner like me, however, they stand a chance.

My planning method goes a little something like this: I spend hours thinking about what I’d like to make but really the final decision comes down to the day before, when I go to the Farmers Market and see what looks absolutely irresistible.

My guess is there will be some beautiful baby carrots with my name on them, and if so, I’m absolutely making these roasted Mexican Street Carrots.

How To Make This Roasted Mexican Street Carrots Recipe

A wood table with a white tablecloth and a white hot pad with a white plate of roasted carrots on top of it and a bowl next to it.

So you know how we love, luv, luvr, Mexican Street Corn right? Well that’s basically what’s going on here..but you know, with tender roasted baby carrots (preferably the ones in all the gorgeous colors).

  1. Roast the garlic and make the dressing. First step is to roast a head of garlic (see recipe for how to do that, but really very simple). This is going to be the base for the creamy dressing that gets generously drizzled on top. Of course lots of lime juice goes in the dressing too with some sour cream, chili powder, cumin and smoked paprika for that good sultry flavor.
  2. Cook the carrots. Next, preheat oven to 425°F. Toss the carrots with olive oil, salt and pepper and roast.
  3. Serve. Once the carrots are just tender, but certainly not mushy, transfer them to a serving platter and spoon the dressing over the top, then on goes the soft, crumbly queso fresco, a good handful of fresh, chopped cilantro, a sprinkle of Cotija cheese for tang, and toasted cumin seeds to finish.
A sheet pan with a pile of baby carrots in all colors getting ready to be roasted.
A white plate of rainbow colored carrots that have been roasted and slathered with a creamy sauce, crumbly cheese, and cilantro.

More Side Dishes To Try!

The Best Roasted Carrots Recipe

Don’t wait, try this Roasted Street Carrots Recipe tonight! When you make it, snap a pic and tag me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, make sure to sign up for my weekly newsletter, lots of recipe tips and other good stuff there too!

These Roasted Mexican Street Carrots are just like everyone's favorite street corn with cotija cheese, cilantro, and a creamy roasted garlic-lime dressing. Make for a quick and easy holiday side. Goes great with turkey, beef tenderloin, or ham. #roastcarrots #vegetarian #holidayside #easyside #carrots #Mexican #thanksgiving #roastedcarrots

Roasted Street Carrots

Yield: 4-6 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

These Roasted Mexican Street Carrots are just like everyone's favorite street corn with cotija cheese, cilantro, and a creamy roasted garlic-lime dressing. Make for a quick and easy holiday side. Goes great with turkey, beef tenderloin, or ham.

No Ratings

Ingredients

For the Dressing:

For the Carrots:

Instructions

  1. Heat oven. Heat oven to 425°F and arrange a rack at the top of the oven.

To Make the Dressing:

  1. Make the dressing. Combine all ingredients in the bowl of a food processor. Blend on high until smooth.

To make the Carrots:

  1. Roast the carrots. Toss carrots in olive oil on a baking sheet. Sprinkle with salt and pepper and roast until tender, about 15 minutes. You can run them under a hot broiler for a minute or two to get some charred bits if you'd like.
  2. Serve. Transfer to a large serving platter or plate. Drizzle with a few tablespoons of dressing and sprinkle with the cheeses, cilantro, and cumin seeds. Serve immediately with extra dressing on the side.

Notes

To make roasted garlic, heat oven to 400°F. Slice off the top 1/4 of a head of garlic with a serrated knife to expose some of the cloves. Place in a piece of foil large enough to cover and drizzle with olive oil and season with salt and pepper. Wrap tightly with the foil and place in an oven-safe pan. Roast until cloves are soft, about 30 minutes. Remove, let cool, then peel off the papery skin. Roasted garlic will keep for 1 week in the fridge.

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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: 31Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 39mgCarbohydrates: 7gFiber: 1gSugar: 5gProtein: 0g

Did you make this recipe?

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

© Kate Ramos
Cuisine: Mexican-American / Category: Carrot 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!

Candied Cayenne Pecans Recipe

by 3 Comments

These spicy-sweet fried pecans are perfect for folding into Mexican dessert recipes or tossing into salads. They make awesome Christmas gifts too! {First posted March 15, 2011. Photos updated January 4, 2022}

My relationship with these nuts started innocently enough. I was a young line cook at my first high-profile restaurant job, recently transplanted to the Napa Valley from the Midwest and thinking there wasn’t much in the world that I couldn’t chop or stir my way out of.
A metal baking tray of candied pecans sitting on a wood table with a white and blue kitchen towel next to it.

I had the bi-weekly duty of making enormous batches of these nuts (we used pistachios instead of pecans) first thing in the morning, right after the chips were fried, but before service began and the fryer oil was tainted with calamari and onion rings. 

They were a garnish for the butter lettuce salad—their spice cooled by buttermilk-blue cheese dressing and crisp leaves of endive.

Now I’m eternally tied to these nuts.

Ingredients for making Candied Cayenne Pecans sitting on a wood table including salt, cayenne pepper, powdered sugar, and pecans.

Their addictive nature has taken hold of my family members and I am now required to make them every Christmas or risk jeopardizing very important relationships.

Once I made the mistake of handing my mother-in-law a tin of cookies instead of these nuts. One look at her strained smile and I knew something was up. “You didn’t make the nuts?” She said trying to disguise her disappointment.

A glass bowl with pecan halves tossed in powdered sugar with a rubber spatula in the bowl and a jar of salt behind it.

Well, you know where I was that night? Standing over a pot of boiling oil is where, making those nuts with the only slotted spoon she had in her house, hoping the plastic would hold out until I finished.

Luckily, she is a forgiving woman and the next morning the nuts were prominently displayed on the table and everything was right with the world.

 

A metal baking sheet with candied pecans on them and a bowl of cayenne salt in the middle.

More DIY Christmas Gift Ideas!

A metal baking sheet with candied pecans on them and a bowl of cayenne salt in the middle.

Candied Cayenne Pecans Recipe

Yield: 1 1/2 Pounds Nuts
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 20 minutes

Sweet and spicy pecan recipe that requires no oven. Dairy Free! Adapted from Mustard's Grill Cookbook. Nuts will keep tightly covered at room temperature for 3 weeks.

4.5 Stars (2 Reviews)

Ingredients

  • 1 1/2 pounds pecan halves
  • 1 1/2 cups powdered sugar
  • 2 quarts vegetable oil
  • 1 tablespoon kosher salt
  • 1/2 teaspoon cayenne pepper

Instructions

  1. Bring a large pot of water to a boil. Add pecans and blanch until slightly tender, about 3 minutes. Drain and transfer to a large bowl. Add powdered sugar and mix until completely incorporated.
  2. Thoroughly dry pot and return to stove. Fill with oil making sure pot is big enough so 2 quarts of oil only comes up about half way. The oil will bubble up dramatically when you add the pecans and you want to leave lots of room. Attach a deep fry thermometer to the side and heat oil to 350°F over medium heat. Meanwhile, combine salt and cayenne in a small bowl and have ready a baking sheet.
  3. Give nuts another stir to coat them in the sugar and then using a metal slotted spoon or a spider scoop up a spoonful of nuts, letting any excess moisture drip back into the bowl. Carefully slide nuts into the hot oil and repeat until you have about 1-2 cups worth in the oil. You want to give the nuts plenty of room to move about in the oil and not clump up with each other.
  4. Fry nuts, stirring occasionally, until very brown, about 5 minutes. Remove with the spider, letting any excess oil drip back into the pot, transfer to the baking sheet and spread out to a single layer. Immediately sprinkle with salt mixture and let cool to harden, then push to one side of the baking sheet. Once oil has returned to 350°F, repeat with remaining nuts.
Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 1035Total Fat: 111gSaturated Fat: 9gTrans Fat: 2gUnsaturated Fat: 98gCholesterol: 0mgSodium: 189mgCarbohydrates: 13gFiber: 3gSugar: 9gProtein: 3g

Did you make this recipe?

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

© Kate Ramos
Cuisine: American / Category: dessert

Fried Green Tomato Vegetarian Burrito

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This Fried Green Tomato Vegetarian Burrito is stuffed with crispy strips of fried tart, green tomatoes, rice, and beans. Any number of salsas or guacamole would be great too! {Last updated November 2, 2021}

Spontaneously, last Saturday night, Armando and I called our babysitter and went out to a bar.

I’ll wait for you to pick yourself up off the floor before I continue.

You back? Okay, good.

Yes, it’s true. For the second time in five years I went to a bar in our town.

There are several here (this being a college town and all) but the attractiveness of my yoga pants and fluffy pillows almost always win out over putting on shoes and going outside.

Last weekend, however one of Armando’s students was playing at a local bar and he wanted to support so out we went.

Let me ask you…..have you been around a bunch of drunk college students lately? If not, it goes a little something like this…..

A fried green tomato being filled with black beans and a fried green tomato topped with salsa verde with a crumble of cheese on top.

Drunk guy: “Aaaarmaandoooo!!!!!” “Do you remember me? I was Adrianna’s boyfriend.”

To which The Professor replies, “Right, how’s that going?”

“Not very good. She broke up with me cause she said I drink too much.”

Then The Professor sarcastically says, “That’s okay, it’s probably cause she’s Canadian”

“YES! That’s what I thought!” then there were fist pumps and shouts of, “AMERICA!!!!”

Whaaaaat?!! Why don’t I do this more often? This shit is funny! And ridiculous…..and funny.

There’s nothing else to say about that night, the drunk dude was the best thing that happened.

The bar was crowded, it took forever to get a drink, there was no place to sit and I’m an old lady, but, but, but, drinking late at night did arouse long forgotten cravings for burritos at 1am.

the BEST veggie burrito

A vegetarian burrito being filled, laying out on cutting board with some cheese off to one side.

I never ate a fried green tomato burrito in college but I’m a grown woman now and deserve a little bit more than frozen burrito from the gas station.

These burritos are it man. Crunchy, sour, green tomato strips, spicy black beans, and red rice all wrapped in flour tortilla and toasted to a crispy perfection on the outside.

We left these burritos pretty straight-forward and dairy-free but you could add cheese to the filling if you’d like. Or even vegan sour cream and vegan cheese.

And of course pico de gallo, guacamole, pickled jalapeños, or cilantro and lime would be totally acceptable accompaniments.

How To Make a Vegetarian Burrito

A close up image of fried green tomato wedges sitting on a piece of parchment paper.

First off, I want to mention that the only thing that is keeping these from being vegan burritos are the egg used to bread the green tomatoes. If you wanted to bread them using plant-based milk instead then you’d have a vegan burrito recipe.

The lovely thing about this burrito is it is a great way to use up leftover rice. If you want to switch it up and use brown rice or cilantro lime rice—go ahead. Whatever cooked rice you have in your fridge will work.

Fry the green tomatoes

Several green tomato cut into wedges on a cutting board with a dish of eggs, flour, and breadcrumbs for coating.

Cut the tomatoes into strips and prepare three shallow dishes: one with seasoned flour, one with egg, and one with panko bread crumbs seasoned with a little salt and pepper.

Dip the strips in the flour, then the egg, then the panko, coating them completely.

Heat olive oil or avocado oil in a frying pan and fry the tomatoes until golden.

warm the other ingredients

A green tomato burrito cut in half to show the filling on the inside with a jar of salsa on the side and some sliced chiles.

Warm the rice and beans separately, in the microwave or on the stove. Use leftover Sofrito Black Beans or store bought.

Warm the flour tortillas on a comal or frying pan–keep in mind this is not a gluten-free recipe.

roll it up

A burrito all rolled up sitting on a piece of parchment paper on a cutting board with a jar of salsa next to it.

Fill the tortilla with a spoonful of rice and beans then top with a couple fried green tomato strips. Fold the sides in then roll it up to close.

toast the burrito

Don’t skip this final step! Heat your comal or cast iron skillet or dry frying pan over medium-high heat. Place the burrito seam-side down and let it toast. Just leave it alone for a minute or two until it is golden and crisp. Flip and toast the other side.

Remove from heat and serve!

how to fry a burrito

Okay, so you want to go chimichanga? Repeat the toasting step, except do it with oil instead of in a dry pan.

Heat about 1/2 inch of oil in a frying pan over medium heat. Add the burrito, seam-side-down and let it cook until golden and crispy. Flip and fry the other side. Drain on paper towels and dig in!

These are extra good with a squeeze of lime juice.

More vegetarian recipes to try!

What are your favorite vegetarian burrito fillings?

Bell pepper? One that sheds lettuce? Do tell, I’d love to know. Snap me a pic and tag me @holajalapeno and #holajalapeno on Instagram so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, make sure to sign up for my weekly newsletter, lots of good stuff there too!

A half of a burrito with a bite taken out of one side on a piece of parchment paper and some sour cream and salsa next to it.

Fried Green Tomato Burritos

Yield: 4-6 Servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

These Fried Green Tomato Burritos are stuffed with crispy strips of fried tart tomatoes, rice, and beans. Any number of salsas or guac would be great too!

5.0 Stars (3 Reviews)

Ingredients

Optional Add-ins

  • Crumbled queso fresco
  • Fresh cilantro leaves and tender stems
  • Grated Cotija cheese
  • Sliced Fresno chiles or jalapeños

Instructions

  1. Prep tomatoes. Core the tomatoes and cut into 1/2-inch-thick slices, then cut into 1-inch-thick strips making finger-shaped matchsticks. Season with salt and pepper.
  2. Season flour. Combine flour, thyme, and chipotle powder in a shallow dish and season with salt and pepper.
  3. Beat eggs. Crack eggs into a separate shallow dish. Add 2 tablespoons water and season with salt and pepper. Beat until smooth.
  4. Season bread crumbs. Place panko in a third shallow dish and season with salt and pepper.
  5. Prep baking sheet. Line a baking sheet with several layers of paper towel and set aside.
  6. Bread tomatoes. Heat oil in a large frying pan over medium heat. While oil is heating place a few tomato strips in the flour mixture, tossing to coat on all sides. Knock off any excess flour and place in the egg, turning to coat on all sides. Finally transfer the strips to the panko and press to coat the tomato on all sides.
  7. Fry tomatoes. The oil is hot enough if a cube of bread browns in 30 seconds. When the oil is ready, place a few tomato strips in the oil (don't crowd the pan). Brown on one side (about 2-3 minutes) then flip and brown on the other side. Keep turning the strips until they are brown all over.
  8. Drain tomatoes. Remove tomato with tongs or a spatula, letting any excess oil drip back into the pan. Place on the prepared baking sheet and sprinkle with salt. Repeat with the remaining strips. If the tomato pieces start browning too quickly, lower the heat.
  9. Assemble burritos. To make the burritos, warm the tortillas over medium heat in a dry cast iron skillet or comal until they are lightly toasted on both sides. Place 1/4 cup of rice and 1/4 cup of beans in the lower third of the tortilla. Top with a few tomato strips and any or all of the optional add-ins you'd like. Fold the sides over, fold the bottom up over the sides then roll the tortilla away from you to close.
  10. Toast burrito. Toast the burrito seam-side-down, in the dry skillet to crisp the bottom, then flip and crisp the top, about a minute more. Serve immediately with salsa.

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: 1353Total Fat: 59gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 37gCholesterol: 125mgSodium: 2641mgCarbohydrates: 163gFiber: 24gSugar: 15gProtein: 47g

Did you make this recipe?

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

© Kate Ramos
Cuisine: Mexican-American / Category: Plant Based Mexican

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!

Roasted Mushroom & Goat Cheese Gorditas Recipe

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This Mexican gorditas recipe can be stuffed with any filling you’d like but we are especially fond of this roasted mushoom, refried bean, and goat cheese combo. Try them for dinner tonight! Gluten-free and vegetarian.

We’re shining a spotlight on another Mexican recipe made with eternally adaptable masa harina and stuffing them with a rich, cheesy mixture you are bound to love.

We’ve made gorditas here before but these corn cakes deserve a second look because while they lend themselves to any sort of filling, they are especially delicious filled with plant-based goodies like roasted mushrooms, refried beans, and tangy goat cheese.

As we try to eat more and more plant-based meals, having a solid gordita game is a recipe for success when you have a few veggies and beans in the fridge but aren’t quite sure what to do with them.

what are gorditas?

Mexican gorditas are—as the name suggests— fat corn tortillas or corn tortillas that are a little gordita.

Most often they are made with masa harina or corn flour but you’ll also find Gorditas de Harina or Wheat Flour Gorditas that can be savory and stuffed (like their corn cousins) or covered in sugar and sweet.

Overhead image of three gorditas made with blue corn masa sitting on a wood cutting board with a bowl of salsa near by.

Sonia has a recipe for these Gorditas de Azucar that are light and fluffy, thanks to the addition of baking powder if you want to give them a try.

I’ve also seen gorditas that are filled before being cooked, then flattened into a thick tortilla and toasted.

So you can see there’s no one way to make a gordita but this recipe is the one I use and have the most success with.

how to make this gorditas recipe

Ingredients for making gorditas including blue corn masa harina, roasted mushrooms, goat cheese, and oil.

If you’ve ever made corn tortillas before, then making gorditas will be a breeze. The process is very much the same but even easier because the gorditas are thicker and not as delicate.

Start by mixing the dough. Combine the masa harina, salt, and water in a large bowl and knead the dough for at least 2 minutes to make sure the water is completely incorporated and the masa is hydrated.

I used blue corn masa harina to make this gorditas recipe but any masa harina flour will work.

8 balls of blue corn masa dough sitting on a wood cutting board surrounded by sprigs of Mexican oregano and tarragon.

Next, divide the dough into 8 equal-sized dough balls. Cover the balls with plastic wrap to prevent them from drying out.

A flattened ball of masa dough on a white tortilla press with several other balls of blue corn masa on a wood cutting board next to it.

Place one ball on a tortilla press between two pieces of thin plastic and press until it is about 1/4-inch thick.

A flattened round of blue corn masa on a white tortilla press next to several other balls of blue corn masa sitting on a wood cutting board.

If you want the gorditas to be perfectly round, you can use a 3-inch biscuit cutter to cut them into circles.

A flattened round of blue corn masa dough cut with a round metal biscuit cutter which is sitting next to it on a white tortilla press.

No tortilla press? No problem! Place the dough ball between two pieces of thin plastic wrap and roll with a rolling pin instead.

Heat a comal or cast iron skillet over medium-high heat. Once hot, but not smoking, place Gordita on the comal and let cook until light brown and can easily move around the pan, about 2 minutes.

Flip the Gordita and cook the other side until it is freckled with brown spots and toasted. Remove from the heat, transfer to a working surface and let cool slightly.

A person holding a blue corn Gordita in one hand and make a slice in the middle to form a pocket with a sharp pairing knife.

When they are cool enough to handle, carefully make a pocket in the Gordita by slicing them with a sharp pairing knife, being careful not to slice all the way through.

At this stage you can stuff them with your filling and enjoy. If you’d like to try deep frying them keep reading!

how to deep fry gorditas

Three blue corn gorditas filling with goat cheese, mushrooms, and refried beans and topped with salsa and cilantro sprouts with a metal bowl of salsa in the background.

I like to stuff my gorditas and then give them a little dip in hot oil to crisp up the outside and melt the cheese in the middle.

If you want to give this a try, stuff the gorditas with your filling. Heat some sunflower oil in a large frying pan so that it goes about a 1/2 an inch or so up the side of the pan.

Once the oil is hot, but not smoking, add as many filled gorditas as will fit in a single layer. Lightly fry until crisp on the outside and the cheese has softened.

Remove to a paper towel lined plate to drain. Serve with your favorite salsa ( I love this Habanero-Tomatillo Salsa with these) and even a dollop of sour cream if you’d like.

how to make the filling

Three Mexican gorditas on a wood cutting board filled with goat cheese, mushrooms, and beans.

Gorditas can be filled with just about anything, from chorizo and eggs to Rajas con Crema but I’m particularly fond of the vegetarian combo of beans, mushrooms, and cheese.

To roast the mushrooms is so simple. Slice portobello mushrooms into thick slices, toss them with olive oil, salt, and pepper and roast at 425°F for about 15-20 minutes.

For the refried beans, you can make your own homemade refried beans or use canned beans. Whichever you choose, warm them before filling the gorditas.

Then the last filling is crumbled soft goat cheese for that perfect tangy finish!

other filling options

can you freeze this gorditas recipe?

Yes! After you cook the gorditas on the comal, split them to form the pocket then wrap tightly and freeze for up to three months. Let thaw completely in the refrigerator before filling and frying to rewarm.

You can also make them, cut the pocket, wrap tightly, and refrigerate for up to 3 days. I think it is easiest to cut the pocket while they are still warm so I always do that first even if I’m not going to stuff them right away.

more vegetarian mexican recipes to try!

brb, making gorditas

With a few simple techniques, you’ll master these gorditas in no time! When you do, please snap a pic and tag me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, make sure to sign up for my weekly newsletter, lots of good stuff there too!

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!

Three Mexican gorditas on a wood cutting board filled with goat cheese, mushrooms, and beans.

Roasted Mushroom & Goat Cheese Gorditas Recipe

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

This Mexican gorditas recipe can be stuffed with any filling you'd like but we are especially fond of this roasted mushroom, refried bean, and goat cheese combo. Try them for dinner tonight! Gluten-free and vegetarian.

4.3 Stars (3 Reviews)

Ingredients

For the gorditas

For the roasted mushrooms

For the filling

Instructions

  1. Make the gorditas dough. Combine masa harina and salt in a medium bowl. Add water. Start with 1 1/2 cups and then keep adding more a little at a time if it needs it. Knead the water into the dough. It should not stick to your hands but not be so dry that it cracks when you roll it into a ball. Keep kneading for two minutes to thoroughly moisten the dough.
  2. Roll into balls. Divide the dough into 8 even portions (a little more than 2 ounces each) and roll into balls. Cover with plastic wrap to prevent from drying out.
  3. Flatten into gorditas. Flatten each ball in between two sheets of thin plastic (the produce bags from the grocery store work great) to 1/4 inch thick rounds with a tortilla press. If you don't have a tortilla press you can also place the ball between two sheets of thin plastic and use a rolling pin.
  4. Trim. If you want perfectly round gorditas, use a 3-inch round biscuit cutter to cut them into circles. This is totally optional.
  5. Cook the gorditas. Heat a comal or a cast iron pan over medium heat. Once it is hot, but not smoking, place as many gorditas will fit in a single layer on the comal. Cook for 2 minutes or until the gorditas easily move around on the comal. Flip and cook another 2 minutes or until nicely toasted. Flip and cook a minute more on the first side again.
  6. Split open. Once they are cool enough to handle, use a sharp pairing knife to carefully cut an opening on one side. Slide the knife back and forth to create a pocket for the filling.
  7. Roast the mushrooms. Heat oven to 425°F. Combine mushrooms, oil, salt, and pepper in a large, oven-safe frying pan. Toss to coat mushrooms. Roast in the oven until starting to crisp on the edges and tender, about 15 minutes.
  8. Fill the gorditas. Gently stuff each gordita with about a tablespoon or so of refried beans, divide the mushrooms between each and add a bit of goat cheese to each one.
  9. Fry the gorditas. Heat sunflower oil in a large frying pan over medium-high heat. Once oil is shimmering, add stuffed gorditas and gently fry until light brown and crisp on the outside, about 2 minutes. Flip and repeat on the other side.
  10. Serve. Serve immediately with Habanero-Tomatillo Salsa and a sprinkling of cilantro sprouts or cilantro leaves.

Notes

  • Gorditas can be made through Step 6. Wrapped tightly and kept at room temperature for up to a day in advance.
  • If you don't want to fry them, stuff the gorditas with the filling after step 6.
  • Mushrooms can be roasted up to a day in advance, cooled, covered, and refrigerated until ready to use. Rewarm before filling the gorditas.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 452Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 13mgSodium: 855mgCarbohydrates: 52gFiber: 6gSugar: 3gProtein: 13g

Did you make this recipe?

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

© Kate Ramos
Cuisine: Mexican

Poblano, Corn and Queso Fresco Taquitos

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These plant-based taquitos are a real crowd pleaser! Made with sautéed poblano peppers, sweet corn, and creamy queso fresco. Pan-fried, baked, or air-fried they are delicious anyway you cook them. Instructions for all three methods included.

Sometimes my family is fine with eating vegetables for dinner….and sometimes they’re not.

In particular, my 9-year-old son, who already eats like a teenage boy, can show little enthusiasm when it comes to a plant-based meal. Several burgers would be more his jam.

But one thing I can rely on is anything rolled up in a tortilla and fried is going to be devoured. Especially when served with a large bowl of Pico de Gallo.

Two taquitos sitting on a piece of parchment paper topped with lettuce, Pico de Gallo, and sour cream

That’s why it’s always taquitos for the win!

I’m especially fond of this combination because peppers and sweet corn are such natural partners. If sweet corn is fresh and abundant then absolutely use it, if not, frozen will certainly work.

Taquitos in the US are commonly filled with jack cheese or even cream cheese but I love using Mexican queso fresco. It is subtle and milky but stays soft and chewy even after being fried. Also, FYI, you could totally leave it out if you are vegan.

what are taquitos

Two taquitos sitting on a marble table topped with shredded lettuce, Pico de Gallo, and a bowl of Pico de Gallo in the background.

Taquitos (aka, little tacos) take the idea of a taco (tortilla + filling) and instead of the tortilla being folded over the filling, you roll the tortillas with the filling instead.

Another thing that sets them apart from tacos is taquitos, or flautas (as they are also known) are always crispy, either by pan-frying them, baking them, or even using an Air fryer. I will go through all three methods below.

12 taquitos sitting on a baking sheet showing three different methods of cooking them with the words "Baked", "Pan Fried" and "Air Fried" overplayed.

Personally, I think pan-frying makes the crispiest and best taquitos. If you are timid about frying things, don’t worry, there’s no vat of hot oil involved, but enough to create a little bath that the taquitos crisp up in.

However, if you are watching the calories, the other two methods also work.

These super adaptable friends can be filled with anything. A chicken taquito filled with shredded chicken and cheese is probably the most common. Other options would be shredded beef and zucchini or sliced pork. Ale from Brown Sugar and Vanilla also makes Crispy Potato Taquitos that are vegan and insanely delicious.

As far as the tortillas go, I think corn tortillas make the best taquitos. I don’t recommend using flour tortillas which are way to chewy for my tastes.

how to make taquitos

The ingredients for taquitos: scallions, chopped poblano peppers in a bowl, and two ears of sweet corn with some of the kernels removed.

The first step in making taquitos is to make the filling.

For these poblano, corn, and queso taquitos you need to sauté the poblanos until they are nice and tender and even a little bit charred. This will take longer than you think, sauté them for about 10 whole minutes to get almost meltingly tender peppers.

A black frying pan with sautéed poblano peppers inside of it and a wooden spoon sitting on top.

The sweet corn and scallions however, are the opposite. Quickly sauté them just until they are tender. Especially if you are working with fresh corn. You don’t want to toughen those sugary starches. Stir in the queso and season with salt and pepper.

Next, warm the tortillas before rolling them. This prevents the tortillas from cracking as you roll them up.

Add about 2 tablespoons of the filling to each tortilla, roll them up tightly and secure closed with a toothpick if you plan on pan-frying them. If you are going to bake or air fry them you don’t need to use a toothpick.

To fry the taquitos, heat vegetable oil in a large frying pan. Add 2-3 taquitos at a time (don’t crowd the pan) and fry until golden brown on all sides.

Serve with Pico de Gallo and sour cream. Oh, and hot sauce too—yum!

how to bake them

Sweet corn, poblano peppers, and queso fresco in a black pan with a wood spoon on one side sitting on a marble table.

If you want to bake them, heat the oven to 425°F.

Make the filling and roll them up as described above. Spray a baking sheet with cooking spray and lay the taquitos on the baking sheet seam side down. Generously spray the tops with more cooking spray.

Bake on the top shelf of the oven until golden brown and crisp, about 15 minutes.

how to air fry them

5 corn tortillas laid on a marble table with corn, poblanos, and queso fresco filling on each tortilla and a pan with the filling nearby.

You can also fry them in the Air Fryer!

This method is similar to baking them. Spray the Air Fryer tray with cooking spray, lay the taquitos seam-side-down in the tray and generously spray the top.

Air fry at 400°F for 6-8 minutes or until crispy and golden, turning halfway through.

what to serve with taquitos

Two taquitos sitting on a marble table on some shredded lettuce with one taquito broken in half to reveal the corn filling.

I like to serve taquitos on a bed of shredded lettuce with homemade Pico de Gallo, sour cream, and hot sauce.

To satisfy the heartier eaters in my family (see my burger-devouring son mentioned above) I also will make Mexican red rice and a pot of pinto beans.

You can of course swap Pico de Gallo for guacamole if tomatoes aren’t in season.

more plant-based mexican recipes to try!

roll ’em up!

If you’ve decided you need to make these immediately, then you are on the right track. When you do, please snap a pic and tag me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, make sure to sign up for my weekly newsletter, lots of good stuff there too!

Two taquitos sitting on a piece of parchment paper topped with lettuce, Pico de Gallo, and sour cream

Poblano, Corn and Queso Fresco Taquitos

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

These plant-based taquitos are a real crowd pleaser! Made with sautéed poblano peppers, sweet corn, and creamy queso fresco. Pan-fried, baked, or air-fried they are delicious anyway you cook them. Instructions for all three methods included.

No Ratings

Ingredients

Instructions

  1. Saute poblanos. Heat olive oil in a large frying pan over medium-high heat. Add poblanos and season with salt and pepper. Cook, stirring occasionally, until lightly charred and tender, about 10 minutes.
  2. Add corn and scallions. Add corn and scallions and season again with salt and pepper. Continue cooking until the corn is just tender, but still has a little crunch, about 3 minutes. Stir in queso fresco. Taste filling and add more salt if needed.
  3. Warm the tortillas. Heat a comal or cast iron skillet over medium-high heat. Warm tortillas one at a time then keep warm in a tortilla warmer or clean kitchen towel. This will prevent the tortillas from cracking when you roll them.
  4. Fill and roll the tortillas. Fill each tortilla with about 2 tablespoons of filling. Roll up tightly and secure with a toothpick if you are going to pan-fry them. If you are going to bake or airfry them you don't need to use the toothpick.
  5. To pan-fry the taquitos. Heat the vegetable oil in a large frying pan over medium-high heat. Check to see if the oil is hot enough by sticking a wooden chopstick or the edge of a tortilla in the oil. The chopstick (or tortilla) should immediately be covered in bubbles. If not, give it a minute more to heat up.
  6. Once the oil is hot enough, add 2-3 taquitos at a time (depending on the size of your pan, don't crowd) and cook, turning occasionally, until golden brown and crisp on all sides, about 5 minutes total. Remove and drain on paper towels then serve immediatley.
  7. To bake the taquitos. Heat the oven to 425°F and arrange a rack on the top shelf. Spray a baking sheet with cooking spray then lay the taquitos, seam side down on the baking sheet. Spray the tops with cooking spray and bake on the top shelf until crisp, about 15 minutes.
  8. To airfry the taquitos. Spray the airfry tray with cooking spray. Add the taquitos, seam-side down and spray the tops with cooking spray. Airfry at 400°F for 6-8 minutes, or until crisp and golden, turning halfway through.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 550Total Fat: 38gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 28gCholesterol: 21mgSodium: 528mgCarbohydrates: 45gFiber: 8gSugar: 6gProtein: 12g

Did you make this recipe?

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

© Kate Ramos
Cuisine: Mexican

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!

Step-by-Step Huaraches Recipe

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This plant-based Huaraches recipe takes you step-by-step through how to make these heavenly bean-filled masa cakes topped with tomatillo salsa, sautéed squash blossoms, and chipotle aioli. Gluten-free and vegan-adaptable! Video included.

I don’t know the official count of how many different Mexican dishes are made from a foundation of masa.

Every time I think I’ve heard of them all, another one will pop up on my radar.

Last week I shared an image on Instagram from my dear friend Karla who had posted a few things she had made with corn masa that day (I think there were like seven or eight different things.)

Not ten minutes later, I got a DM from my friend Carlos who told me to look up Bocoles, a type of corn patty, sometimes mixed with black beans made in Veracruz where his mom is from. See?! Endless, I tell you.

Today, the masa recipe we’re going to make are huaraches. Let’s go!

what are huaraches?

A huarache topped with tomatillo salsa and squash blossoms on a terra-cotta plate

Huaraches (pronounced wa-ra-chez) are a Mexican sandal, but that’s not what we’re making. They also refer to a thick masa cake formed into the shape of a Mexican sandal—hence the name.

In the US they are usually not stuffed with anything but have a lot of toppings. In Mexico, you will almost always find them stuffed with beans so that’s what we’re doing here.

how to make huaraches at home

Ingredients for making huaraches on a large platter including masa harina, refried beans, squash blossoms, and salt.

This huaraches recipe requires very few ingredients.

You’ll need masa harina, salt, water, and refried beans. That’s it! Plus whatever you want to put on top–more on that later.

As for the beans you can make your own refried beans or use a can of pinto beans. If you’re going the canned beans route, drain them then mash them with a potato masher or puree them in a food processor if you want them really smooth.

If you need a visual, I love this video from Abuela’s Kitchen that shows how to fill and form the dough.

first step: make the masa

A glass bowl with masa in it on a wood table with a white towel next to the bowl.

To make the masa dough, combine the masa harina, salt, and water in a bowl, mix until it comes together. Knead the dough two minutes to really get the masa nice and hydrated.

form the huaraches

A hand holding a round of masa dough with beans in the middle.

Divide dough into 6 equal portions. I got high-tech and weighed out my dough at about 4 ounces each or about 1/2 cup of dough. Keep pieces covered with plastic wrap while you’re working so they don’t dry out.

Two hands wrapping a circle of masa around some bean filling to make a huarache.
Two hands rolling masa dough around the bean filling.

Take one piece and pat it into a flat round about the size of your hand. Keep your hands wet to prevent from sticking. Add about a tablespoon of refried beans, and spread out, leaving about 1/2 inch border all the way around.

Two hands holding masa dough and pinching it together to contain the bean filling inside.

Pinch dough together to contain the beans inside. And gently roll into a cylinder or cigar shape.

Two hands pinching masa dough around a bean filling to seal it in.
Two hands holding the finished cigar-shaped huarache ready to be flattened.

flatten into the huarache shape

A cigar-shaped huarache on a tortilla press ready to be flattened.

So they sell these handy huarache presses that form the perfect sandal shape, but I don’t have one of those. That’s okay, there are two other ways to make them.

The first way is by using a tortilla press. Line the press with two sheets of plastic like you would if you were making tortillas (in a pinch you can also use wax paper).

A white tortilla press on a wood table with a flattened huarache on it.

Flatten the cigar shape slightly and place in-between the sheets of plastic on the press. Press down gently until it is about 1/2-1/4-inch thick.

If you don’t have a tortilla press either, no biggie, you can use a rolling pin (which I actually think works best).

A flattened huarache on a piece of plastic on a wood table with a rolling pin next to it.

Again, flatten the cigar shape a little and place between two sheets of plastic. Roll gently with the rolling pin until it is about 1/2 to 1/4-inch thick.

cook the huarache

Heat a comal or heavy skillet over medium high heat for about 3 minutes or until it is very hot but not smoking.

Remove the top piece of plastic from the huarache then flip onto your right hand and remove the bottom piece of plastic. With a quick motion, flip onto the hot comal (remember, wet hands if it is sticking).

Let cook, undisturbed until it is lightly browned and has formed a crust, about 2-3 minutes. Repeat on the other side.

You can enjoy them right away or if you want to get the outside nice and crispy you can fry them in a little oil.

To do this, heat about a tablespoon of oil in a frying pan over medium-high heat. Add the toasted huarache and let cook until crisp, about 2 minutes on each side.

Top with salsa and toppings and serve!

what to put on top?

Overhead image of a huarache topped with squash blossoms on a terra-cotta plate on a wood table.

I love this plant-based huaraches recipe that is topped with Tomatillo-Avocado Salsa, sautéed squash blossoms, and chipotle aioli but the options are endless. Some of my favorites are:

more masa recipes to try!

move over taco tuesday

Huarache Wednesday is about to become a thing! These savory masa cakes are fun to make and begging to be topped with all your favorites. When you try them, please snap a pic and tag me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, make sure to sign up for my weekly newsletter, lots of good stuff there too!

A huarache topped with tomatillo salsa and squash blossoms on a terra-cotta plate

Step-by-Step Huaraches Recipe

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

This plant-based Huaraches recipe takes you step-by-step through how to make these heavenly bean-filled masa cakes topped with tomatillo salsa, sautéed squash blossoms, and chipotle aioli. Gluten-free and vegan-adaptable! 

5.0 Stars (26 Reviews)

Ingredients

For the huaraches: 

For the chipotle aioli:

For the squash blossoms: 

  • 3 tablespoons olive oil
  • 1 1/2 white onions, sliced (use the other half to make the tomatillo salsa)
  • 9 cloves garlic, sliced
  • 12 ounces squash blossoms, stems removed and cleaned

Instructions

  1. Make the masa. Combine the masa harina and salt in a large bowl. Add the water, starting with 1 cup and mix to form a dough. Continue adding water until a soft, smooth dough forms. The dough should be tacky but not sticky or cracking. Knead the dough for two minutes to really hydrate the flour. 
  2. Divide the dough. Divide the dough into 6 equal portions, about 4 ounces or 1/2 cup each. Cover with plastic wrap to prevent from drying out. 
  3. Fill with beans. With wet hands pat one of the pieces of dough into a thick circle about the size of your hand (about 4-5 inches wide). Top with about a tablespoon of beans, spread out leaving about 1/2-inch border. 
  4. Roll up. Fold the dough around the beans like you're closing a taco and pinch the ends together to seal, then roll into a thick cylinder or cigar shape. 
  5. Press thin. Either using a tortilla press or a rolling pin (or a huarache press, if you have one), place the dough between two pieces of thin plastic (like the produce bags from the grocery store) and press to flatten slightly with your hand. Press down gently with a tortilla press or set on a counter and roll with a rolling pin until it is about 1/2-inch to 1/4-inch thick. Some beans may squeeze out, that's okay. Wipe off the plastic with a paper towel in-between uses. 
  6. Cook huaraches. Heat a comal or heavy skillet over medium-high heat until hot, but not smoking. Remove the top piece of plastic from the huarache. Wet hands and flip huarache over to your right hand. Remove other piece of plastic and swiftly flip huarache onto hot comal. 
  7. Let cook undisturbed until a crust forms and it easily removes from the comal, about 2-3 minutes. Flip and cook on the other side. Repeat with remaining dough and beans. At this step you can let the huaraches cool, wrap tightly and refrigerate for up to 5 days. 
  8. Make the chipotle aioli. Combine all ingredients in a small bowl. Taste and add more lime juice or salt if needed. 
  9. Make the squash blossoms. Heat oil in a large frying pan over medium-high heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until tender and starting to brown. Add garlic and cook another minute. Add squash blossoms, season again with salt and pepper and stir until just starting to wilt, about a minute more. Cover and remove from heat. 
  10. Fry the huaraches. Heat a tablespoon of olive oil in a large frying pan over medium-high heat. Add 1-2 huaraches (as many as will fit in a single layer) and lightly fry on both sides until crisp, golden brown and warmed through. Keep warm in a low oven while you fry the rest. 
  11. Assemble and serve. Spread tomatillo salsa over the bottom of each huarache, divide squash blossoms evenly between them, drizzle chipotle aioli over the top and serve!

Notes

Huaraches can be cooked (but not fried), cooled, then wrapped tightly and refrigerated for up to 5 days or frozen for up to 3 months. 

Youtube video
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 155Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 164mgCarbohydrates: 21gFiber: 8gSugar: 2gProtein: 6g

Did you make this recipe?

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

© Kate Ramos
Cuisine: Mexican / Category: Mexican Classics

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!

Big Announcement! My New Vegetarian Cookbook Is Coming This Fall

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I’m over the moon excited to introduce Plant Powered Mexican, my new vegetarian cookbook that will be released this fall! This book includes over 70 vegetarian dinner recipes made for busy families like yours and mine each one full of fresh, vibrant Mexican flavors. I just know you are going to love it!

I want to start off this post by saying one very important thing.

Thank You.

Because you read this blog, because you cook my recipes, because you subscribe to my newsletter, because all the things you’ve done to support me and ¡Hola! Jalapeño over the years. Because all of it—Thank YOU!

It is because of you that I was able to fulfill my lifelong dream of writing a cookbook and I definitely could not have done it without you.

Now, let me tell you about this book that I know you will earmark, cook, and eat from because there are so many delicious recipes!

a vegetarian cookbook for everyone!

A pile of peeled rainbow carrots sitting on a white surface.

You know we don’t strictly eat vegetarian food but that’s what makes this cookbook so great. The vegetarian recipes in Plant Powered Mexican are made with every type of eater in mind.

I wanted to create recipes that are hearty and filling enough to satisfy even the most avid carnivores. Lucky for me I live with two of them so if they didn’t pass the Hiro and Armando test, I knew they weren’t going to make the cut.

vegetarian cooking for a healthier planet

One of the main reasons I chose to focus on plant based eating is how much better it is for our planet.

My hope is to inspire more veggie love and meat free meals by making them as absolutely irresistible as possible. If we all eat just one or two vegetarian meals a week that will make a huge difference in the overall health of the planet.

are there vegan recipes?

Purple and white cauliflower sitting on a baking sheet with red sauce drizzled over them.

Yes! About half of the recipes in Plant Powered Mexican are vegan and almost all of them are vegan adaptable.

As I’m sure you know, Armando has a dairy allergy so we don’t eat a ton of cheese or dairy products and many recipes in this book reflect that.

Most recipes use olive oil or avocado oil instead of butter and rely of the intensity of chiles and spices to bring rich flavor to the dishes.

There are a few exceptions where cheese is the main focus of the dish as well as a few recipes for eggs.

But most of the recipes where cheese or dairy appears it can just as easily be removed.

are there gluten free recipes?

Yes! Over half (about 65%) of the recipes are gluten free.

The flavors are firmly planted in the Mexican world of corn, beans, and rice so most of them are naturally gluten free!

foolproof recipes for busy families

If you are anything like me, you are constantly thinking about what to make for dinner but rarely what to drink, have for breakfast or dessert.

This constant need to have a meal on the table at the end of the day is why I only focused on main dish dinner recipes. I think it’s easy for people to think of vegetables as sides but more challenging to think of them as the main course.

Plant Powered Mexican contains a wide range of dinner recipes broken down into seven chapters based on how they are cooked.

There are recipes for the grill, oven, stove top, instant pot, even recipes that require no cooking at all!

Most importantly, there are close to 100 recipes that are scaled down and simple with the busy family in mind.

let’s take a sneak peek!

The recipes included in this book are destined to be new family favorites, because they certainly are in our house. They are easily adaptable and highlight the bright Mexican flavors we all love.

Let’s take a look!

from the stove:

A pan of Fideo with a drizzle of cream and crumbled cheese and kale on top with a wood spoon sticking into one side.

Fideo Seco with Tomato Salsa, Mexican Crema, Roasted Kale, and Queso Fresco

This quick (I’m talking under 30 minutes) meal is incredibly satisfying and loved by all—my kids gobble it up! Thin vermicelli gets toasted in oil then cooked in tomato sauce. On top? Garlic-Chipotle Roasted Kale (recipe in the book), a swirl of Mexican crema and a crumble of soft Queso Fresco.

A black frying pan with mole sauce in it and a hand holding tongs is flipping a tortilla that is inside the sauce.

Winter Vegetable Enmoladas

There is a recipe in the book for a simple Instant Pot Mole Amarillo. With that mole you can make these truly special Enmoladas. Corn tortillas bathed in mole sauce and topped with tender winter vegetables.

from the instant pot:

A white plate with a piece of enchilada casserole sitting on it and a blue napkin with a fork sitting on it off to one side.

Black Bean Enchilada Casserole

I took our most favorite Deep Dish Black Bean Enchilada Casserole and adapted it for the Instant Pot! Now you can make this cozy casserole packed with good-for-you roasted veggies, black beans, and chipotle sauce in half the time.

from the oven:

A white plate with two cheese enchiladas that are topped with sour cream and slices of avocado. A fork is cutting into one of the enchiladas

Weeknight Cheesy Enchiladas with Homemade Enchilada Sauce

Can you make a pan of deeply indulgent cheese enchiladas—with homemade chipotle enchilada sauce I might add—in under 30 minutes? Yes!!

from the grill:

Overhead image of a stuffed poblano pepper with salsa on top sitting on a white plate with a fork and knife on the side of the plate.

Stuffed Poblanos with Cinnamon-Scented Sticky Rice, Goat Cheese, and Mint

There are many recipes in this vegetarian cookbook that reflect our Southern California lifestyle and aren’t strictly Mexican. These generous stuffed peppers are a perfect example. Grilled poblano peppers filled with a creamy goat cheese and sweet corn rice mixture. They’re easy enough for a weeknight but fancy enough to make for friends.

extras:

A close up image of salsa being cooked in a black cast iron skillet with a silver spoon sticking in one side.

Sunday Salsita

The last chapter of the book are a few little extras to round out any meal. This easy salsa is one Armando makes almost every weekend to go with scrambled eggs, warm tortillas, and bacon. It’s warm in temperature and heat level and simply perfect for breakfast.

plant powered mexican is available for preorder now!

The book will be released just in time for the holidays. Preorder your copies now for all the vegetable lovers in your life! Plant Powered Mexican is available for preorder from Amazon, Barnes and Noble, or BAM!

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