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Mexican Crack Chicken (Creamy Crockpot Mexican Chicken)

Donna Elick — Mon, 07 Sep 2026 10:00:00 +0000

Crockpot Mexican Chicken is rich, creamy, and just spicy enough to make you close your eyes. Velvety cheese sauce, chicken so tender it gives way under your fork, and a slow warmth that sneaks up right at the end.

We call it Mexican Crack Chicken around here, and it’s so easy it almost cooks itself.

I’ve made this at least 30 times, and my family is still begging for it. My people are picky, too. There is always a container of this in our fridge, and it’s on my list to make again this week.

The sauce comes out thick and velvety because of one measurement, and it’s a lot smaller than you would think.

Why You’ll Love This One

Ten minutes of prep, then the crock does every bit of the rest.
Seven ingredients, and you probably have five of them in the house right now.
Make it once and eat it all week without repeating yourself.

Okay, can we talk about Sassy and this seasoning blend for a second?

That girl loves my Mexican seasoning blend. Absolutely adores it. I could put it on a shoe and she would tell you it was her favorite thing I make.

I keep a quart-sized milk bottle filled with Mexican seasoning blend because we use it so often.

So turning the original crack chicken into a Mexican one was never really a question around here, and we have eaten this every way you can imagine.

This recipe travels really well in the crock, too, and it vanishes off that table before anything else does. Every single time.

Donna’s Pro Tips for Crockpot Mexican Chicken

Shred your own cheese. Bagged shredded cheese is coated in potato starch or cellulose so it won’t clump in the bag, and that coating doesn’t melt, it just thickens, which is what turns a sauce pasty instead of silky. Grate your own instead. I use Monterey Jack because it melts smooth, plus a little Oaxaca or asadero for that stretch and some sharp cheddar for color. Freeze the block for ten minutes first and it’ll grate clean.
Keep it on Low once the dairy goes in. Cream cheese sauces break when they get too hot, and the fat separates out and pools on top. Low holds it together.
Sauce looser than you want it? Take the lid off and run it on High for fifteen minutes. It tightens right up.

I’ve made enough slow cooker chicken over the years to know that more liquid doesn’t mean more tender, and that’s the one that gets people.

Chicken breasts are roughly seventy percent water, and a good bit of that ends up in the crock by hour four. So if you start them swimming in broth, you’re fighting a watery sauce at the end.

Four ounces of stock is all this needs, and I know a half cup looks like nowhere near enough when you pour it. The tops of the chicken will even stay dry to the touch. Leave it alone anyway.

The chicken releases the rest on its own, and because there’s less water in there to begin with, the cream cheese actually has something to grab onto.

It emulsifies, which is just a fancy way of saying the fat and the liquid bind into one smooth sauce instead of splitting into greasy and watery.

Less stock in, thicker sauce out. And don’t lift that lid, I know you want to look.

Mexican Crockpot Chicken Ingredient Notes

Chicken stock: Only 4 ounces. Trust me.
Mexican seasoning blend: Our Homemade Mexican Seasoning Blend is worth the five minutes, and it’s honestly the whole personality of this dish.
Cream cheese: One 8-ounce brick, full fat. This is your sauce, so it earns the real stuff.
Red pepper flakes: One teaspoon lands as warm, not hot. Move it wherever your people like it.

How to Serve Crockpot Mexican Chicken

One batch of Mexican crockpot chicken is the recipe I lean on when I want dinner handled five nights running.

In a bowl with chips. No plate, no assembly, just scoop and go. This is how it disappears at our house.
Over rice. White rice or our Restaurant Style Mexican Red Rice, then avocado, pico, red onion, and a hard squeeze of lime.
Tacos. Warm tortillas and a little cilantro, four minutes start to finish. Crockpot Mexican chicken for tacos might be the best thing this recipe does.
Nachos. Chips on a sheet pan, spoon crockpot Mexican shredded chicken over the top, extra cheese, under the broiler until it bubbles.
Lettuce cups. Butter lettuce, sour cream, guacamole, a slice of jalapeño. Low carb and it still eats like a treat.
Enchiladas. Roll it into corn tortillas, line them up, cover with red sauce and cheese, and bake until the edges catch.
Sliders. Hawaiian rolls, a layer of chicken, a layer of cheese, jalapeño on top. Bake covered, then uncovered to crisp the tops. These vanish at a party.
Casserole. Layer it with tortillas and sauce the way we do in our Slow Cooker Chicken Enchilada Casserole.
Tossed with pasta. Penne or rotini and a splash of stock to loosen the sauce.
On a baked potato. Split it open, load it up, and finish it with sour cream.
Quesadillas and burritos. All you need is cheese, a tortilla, and a hot pan.

Serve our Mexican Street Corn Salad alongside any of these for something cold and bright. Our Slow Cooker Shredded Chicken Tacos is the same idea on a different base if you want to keep the rotation going.

How Do You Cook Mexican Chicken in a Slow Cooker?

Lay the chicken flat, add a small amount of stock and your seasonings, and cook on Low for 4 to 6 hours or High for 2 to 3.

Shred it, stir the cream cheese through, then melt cheese over the top. That’s the whole Mexican shredded chicken crockpot method, start to finish.

Mexican crockpot chicken is about as hands-off as dinner gets.

What Is Slow Cooked Mexican Chicken Called?

You’ll see it as crockpot Mexican shredded chicken, pollo deshebrado, or tinga when it’s built on chipotle and tomato.

Almost every Mexican shredded chicken crockpot recipe lands somewhere in that family. This creamy one is what I call Mexican crack chicken.

What Do Mexican Style Marinates Consist Of?

Traditional Mexican marinades lean on dried chiles, citrus, and garlic. Achiote and sour orange for cochinita, guajillo and ancho for adobos.

This recipe borrows that same chile-forward backbone in dry form through the seasoning blend.

Can You Freeze Crockpot Mexican Chicken?

Yes, up to 3 months in an airtight container. Crockpot Mexican chicken with cream cheese may look a little separated when it thaws, which is completely normal.

Warm it slowly with a splash of stock and give it a good stir, and it comes right back together.

Enjoy!

With love, from our simple kitchen to yours.

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Mexican Crack Chicken

Crockpot Mexican chicken that goes creamy instead of saucy. Ten minutes of prep, and the slow cooker does the rest. Dinner solved.

Course Main Course

Cuisine Mexican

Method Slow Cooker

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 399cal

Author Donna Elick

Ingredients

3 pounds boneless skinless chicken breasts (about 4 large)
4 ounces chicken stock about 1/2 cup
3 tablespoons Mexican seasoning blend store-bought or homemade
1 tablespoon kosher salt
1 teaspoon red pepper flakes
8 ounces cream cheese cut into 1-inch cubes (1 brick)
8 ounces shredded Mexican cheese blend about 2 cups

Instructions

LAYER THE CHICKEN: Place 3 pounds boneless skinless chicken breasts (about 4 large) in a single layer across the bottom of a 6-quart slow cooker. Spread them out so every piece touches the bottom of the crock instead of stacking on top of each other. Chicken that sits flat cooks at the same speed all the way across, so no piece finishes dry while another is still cooking.
POUR IN THE STOCK: Pour 4 ounces chicken stock (about 1/2 cup) evenly over the chicken. The stock will pool in the bottom about a quarter inch deep and the tops of the chicken will stay dry to the touch. That is exactly right. Chicken gives off a lot of its own juice as it cooks, so a small amount of stock here keeps the finished sauce thick and creamy.
SEASON THE TOP: Sprinkle 3 tablespoons Mexican seasoning blend, 1 tablespoon kosher salt, and 1 teaspoon red pepper flakes evenly across the tops of the chicken breasts. Hold your hand about a foot above the crock while you sprinkle so the spices scatter wide instead of landing in one clump. The surface should look evenly dusted in deep red-brown, and you will catch a warm chili and cumin aroma as the seasoning settles.
ADD THE CREAM CHEESE: Cut 8 ounces cream cheese into 1-inch cubes and scatter them across the seasoned chicken. Cubes melt into the sauce evenly, while a whole block dropped in leaves white lumps behind. Cold cream cheese straight from the refrigerator cuts cleanest and holds its shape while you work.
SLOW COOK: Cover and cook on Low for 4 to 6 hours, or on High for 2 to 3 hours. The chicken is done when it pulls apart with light pressure from a fork, shows no pink in the thickest part, and a thermometer reads 165 degrees F. Keep the lid closed the whole time. Every peek lets heat escape and adds cooking time, so leaving it alone gets you to dinner sooner.
LIFT THE CHICKEN OUT: Open the lid away from your face and give the steam a few seconds to clear before you reach in, because it rises fast and it is hot. Use a slotted spoon to move the chicken from the slow cooker into the bowl of a stand mixer, letting the sauce drain back into the crock as you lift each piece. The chicken will feel soft and give way against the spoon.
SHRED THE CHICKEN: Fit the stand mixer with the paddle attachment and mix on low speed for about 20 to 30 seconds. The chicken falls into strands almost instantly, so keep your eyes on the bowl and stop the moment it looks shredded. A short mix keeps the strands long and tender. For a finer shred, cut the breasts into 1-inch strips across the grain before they go into the bowl. If you would rather skip the stand mixer, an electric hand mixer works right in the slow cooker on low speed, with the beaters kept under the surface of the sauce so it stays in the pot.
STIR IT BACK IN: Return the shredded chicken to the slow cooker and stir until every strand is coated and the cream cheese has disappeared completely into the sauce. The sauce should look smooth, glossy, and pale orange with no white lumps left in it.
MELT THE CHEESE: Sprinkle 8 ounces shredded Mexican cheese blend (about 2 cups) evenly over the surface. Cover and cook 5 to 10 minutes longer, until the cheese melts into a glossy blanket and stretches into strings when you drag a spoon through it.
STIR AND TASTE: Stir the melted cheese all the way through the chicken until the sauce is even and creamy from the top to the bottom of the crock. Taste it and add salt a pinch at a time if it needs it. The sauce should cling to the chicken and hold its shape on a spoon rather than run off.
SERVE: Spoon the chicken over rice, pile it into tortillas or burritos, or tuck it into lettuce wraps. Top with fresh cilantro, diced avocado, or a squeeze of lime.

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator. The chicken stays at peak quality for about 3 days, when the sauce is still creamy and the chicken is still tender. It is safe to eat for up to 4 days.

REHEATING: Reheat gently in a saucepan over low heat or in the microwave, adding a splash of chicken stock to loosen the sauce and bring back the creaminess.

FREEZING: Freeze cooled chicken in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating. The sauce may look slightly separated when it thaws, which is normal for a cream cheese sauce. A good stir with a splash of chicken stock over low heat brings it right back together.

KETO AND LOW CARB: This recipe is keto as written. Serve it over cauliflower rice, in lettuce wraps, or rolled into low-carb tortillas.

HOMEMADE OPTIONS: This recipe is even better with our Homemade Mexican Seasoning Blend

Nutrition

Originally published September 2026

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The post Mexican Crack Chicken (Creamy Crockpot Mexican Chicken) appeared first on The Slow Roasted Italian.

Tuscan Inspired Mediterranean Burger

Donna Elick — Tue, 16 Jun 2026 10:00:00 +0000

This Mediterranean Burger is anything but ordinary! We combined all the best Italian flavors, from basil pesto and Romano cheese to sun dried tomatoes and ciabatta buns, all into one incredible Tuscan burger. My Italian family went crazy for this recipe, and I know yours will too!!

Mediterranean Burger

In less than 15 minutes, you can enjoy a restaurant-worthy Tuscan burger right at home. It’s true!

The secret is a ground beef patty stuffed with sun-dried tomatoes and Romano cheese.

I love that tangy, savory flavor in pasta and homemade focaccia. Heck, I’ve even made sausage frittata with sun-dried tomatoes! I really need to make that again soon…

Anyway, the ingredients in this Mediterranean burger recipe are a welcome break from heavier, American classics like bacon and barbecue sauce.

Creamy mozzarella and herbaceous pesto tie everything together in the most delicious way. Make these at your next cookout, and everyone will be begging you for seconds — and the recipe. I promise!

Ingredient Notes and Substitutions

Lean Ground Beef – There’s plenty of moisture in the patties from the mix-ins, so stick with a very lean blend — about 93% — to avoid greasy results.
White Onion & Garlic – A must for flavor! Chop both as finely as you can so they disappear into the meat mixture.
Sun Dried Tomatoes – Use the kind packed in olive oil and herbs, not the dehydrated kind in a bag. It’s easiest if they are already julienned, but whole will work with a little extra chopping.
Cheese – You’ll need shredded Romano inside each sun dried tomato burger patty, plus sliced mozzarella on top!
Basil Pesto – It’s so easy to make pesto from scratch, and the flavor is so much more vibrant. That said, you can grab a jar from the store to save time.
Roasted Red Peppers – Another staple I love making myself! If you’re shopping, you’ll find these in the same aisle as the sun-dried tomatoes packed in oil.
Ciabatta Buns – These are sturdy enough to soak up the sauces and juices without turning soggy. They’re even better if you toast them on the grill first!

Tips and Tricks to Make a Perfect Tuscan Burger

Drain ingredients well before adding them to the meat.

This is most important with the tomatoes, but you may need to squeeze out the onion if it’s extra juicy!

All you need to do is pile the chopped or grated onion onto a paper towel, then wrap it up and squeeze.

Get perfect beef patties every time.

Handle the burger mixture gently while shaping it into patties and flatten them all to the same thickness. Make sure they’re a little bit wider than the buns.

Use your thumb to make a slight indent in the middle. This prevents both shrinkage and the dreaded dome in the center once cooked!

Finally, leave those burgers alone while they cook. You only need to touch them when it’s time to flip.

Avoid pressing down on the patties — it won’t make them cook any faster, but it will cause the juices to leak out.

Toast the buns before assembling your Mediterranean burger.

Ciabatta is quite dense and chewy, but it becomes more crisp and airy when toasted. The texture makes a big difference when it comes to taking a bite!

Toasting also prevents the bread from soaking up all the oil in the pesto and red peppers, so the moisture stays where it belongs.

Prep Ahead

Chop onion and garlic
Shred Romano cheese
Make pesto (if needed)

What You’ll Need for This Recipe

Outdoor or Countertop Grill
Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
Box Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a wedge to grate yourself. You can even use the smaller holes for the onion and garlic.
Heat-Safe Spatula for transferring each sun dried tomato burger on and off the grill.

Serving Suggestions

Continue the Tuscan theme with fresh, flavor-packed side dishes! My family always asks for my antipasto pasta salad, and it’s super easy to toss some zucchini on the grill with the burgers.

Guests will love a fresh caprese salad alongside their Mediterranean burger, but this Olive Garden copycat salad is a great alternative for casual weeknights.

Finish off the meal with something light, like my amaretto citrus bars or homemade cannoli!

Storing and Reheating Sun Dried Tomato Burger

Keep all the different components for your Mediterranean burger in separate containers in the refrigerator.

The patties will keep for 3-4 days, and the cheese and pesto should stay fresh for at least a week — maybe a little less if you made the pesto from scratch.

Reheat beef patties in the oven for 10-12 minutes at 350°F or in a skillet on the stove. Add a splash of water to the pan and cover with a lid to ensure it heats evenly.

Mediterranean Burger Recipe FAQ

Will there be chunks of tomato in the burgers?

Sort of. I’m using julienned sun dried tomatoes, which come as thin strips. I like the texture they add, but you’re welcome to chop them up even more.

And if you want all the flavor without any texture, blend the tomatoes, onion, and garlic in a food processor to make a paste. Then, fold that into the ground beef with the shredded cheese.

Can I use a different type of ground meat?

Yes, you can make this Mediterranean burger recipe with ground turkey or chicken if you prefer.

What else can I add to the patties?

Sneak some pancetta or Italian sausage in with the beef for more flavor and moisture.

Beans are a staple in Tuscan cooking, so a veggie burger wouldn’t be out of sorts — merge the two recipes and come up with something completely new.

You could also swap the Romano with crumbled feta for a tangier bite, or replace some of the sun-dried tomatoes with chopped Kalamata olives.

It’ll be more of a Greek Mediterranean vibe than Italian, but just as scrumptious!

Donna’s Pro Tips

Mix gently — overmixing makes burgers tough
Keep patties slightly larger than buns since they shrink
Press a small indent in the center to prevent puffing
Don’t press down while cooking — you’ll lose juices
Toast the buns for better texture and structure
Have toppings ready before burgers come off the grill
Let burgers rest a minute before serving

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Burger Recipes

Tex Mex Guacamole Burger Recipe

Gourmet Caprese Pesto Burger Recipe

Ole Smoky BBQ Bacon Burger

Loaded Royal Bacon Breakfast Burger

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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Mediterranean-style burgers with bold, fresh flavor
Sun-dried tomatoes and Romano mixed into the patties
Topped with mozzarella, pesto, and roasted red peppers
Juicy, flavorful, and slightly elevated
Quick to make and great for grilling
Easy to customize with swaps and add-ins
Perfect for cookouts or weeknight dinners
A nice change from the usual burger routine

Tuscan Inspired Mediterranean Burger

This Mediterranean Burger is anything but ordinary. Packed with Tuscan flavors and paired with basil pesto, it screams Italian summers!

Course Main

Cuisine American

Method Grill

Prep Time 10

Cook Time 7

Total Time 17

Servings

Calories 512cal

Author Donna Elick

Equipment

grill

Ingredients

2 pounds 80% lean ground beef ground chuck
1/2 medium white onion finely chopped (about 1/2 cup)
2 garlic cloves minced (about 2 teaspoons)
3 ounces sun-dried tomatoes in oil drained and chopped (about 1/3 cup)
2 ounces Romano cheese shredded (about 1/2 cup)
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
6 ounces fresh mozzarella cheese sliced (6 slices)
6 ciabatta buns split
2 tablespoons unsalted butter softened
4 ounces basil pesto about 1/2 cup
8 ounces roasted red peppers drained and sliced (about 24 to 32 strips)

Instructions

PREHEAT THE GRILL: Heat the grill to medium-high (about 400°F), cover, and let it preheat for 10 to 12 minutes until the grates feel hot when you hold your hand 4 inches above them for less than 3 seconds.
MIX THE BURGERS: In a large bowl, combine the 2 pounds 80% lean ground beef (ground chuck), 1/2 medium white onion, finely chopped, 2 garlic cloves, minced, 3 ounces sun-dried tomatoes in oil, drained and chopped, 2 ounces Romano cheese, shredded, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Mix gently with your hands or a fork just until the ingredients are evenly distributed, about 15 seconds. Stop the moment everything looks combined to keep the burgers tender.
FORM THE PATTIES: Divide the mixture into 6 equal portions (about 6 ounces each) and shape each into a patty slightly wider than the ciabatta buns. Press a shallow thumb-sized indentation into the center of each patty. This keeps them flat instead of puffing into hockey pucks during cooking.
GRILL THE BURGERS: Place the patties on the grill and cook for 3 to 4 minutes until a deep brown crust forms underneath and the patty releases easily when you lift one edge with a spatula. Flip and cook another 3 to 4 minutes until the internal temperature reaches 160°F on an instant-read thermometer.
MELT THE CHEESE: During the final minute of cooking, top each patty with 1 slice of the 6 ounces fresh mozzarella cheese, sliced. Close the grill lid and let the cheese melt until soft and just starting to slump over the edges, about 1 minute.
TOAST THE BUNS: Spread the cut sides of the 6 ciabatta buns, split with the 2 tablespoons unsalted butter, softened. Place the buns cut-side down on the grill and toast for 30 to 60 seconds until they look golden and the butter sizzles into the bread.
ASSEMBLE THE BURGERS: Spread 2 to 3 tablespoons of the 4 ounces basil pesto on the bottom half of each toasted bun. Top with a cheesy burger patty, then layer on 4 to 5 strips of the 8 ounces roasted red peppers, drained and sliced.
SERVE: Close with the top buns and serve right away while everything is warm, the cheese is melty, and the buns are still crisp.

Notes

Make-Ahead: Form the patties up to 1 day ahead and store them covered in a single layer in the refrigerator. The flavors deepen as they sit.

Storage: Store leftover cooked burgers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat burgers in a skillet over medium-low heat for 4 to 5 minutes per side, or in a 325°F oven for about 10 minutes, until warmed through. Add the cheese during the last minute to re-melt.

Freezing: Freeze raw patties between sheets of parchment paper in a freezer bag for up to 6 months. Thaw overnight in the refrigerator before cooking.

Ingredient Tip: 80% lean ground beef (ground chuck) gives the best balance of flavor and juiciness for burgers, especially when mixed with add-ins like cheese and vegetables. Save the 85% lean and leaner for casseroles, meatloaf, and tacos.

For grilled burgers, you want the fat to baste the patty from the inside as it renders.

Stovetop Method: Heat a large skillet or cast iron pan over medium-high heat until a drop of water dances and evaporates on contact. Cook the patties for 4 to 5 minutes per side until a brown crust forms and the internal temperature reaches 160°F. Add the mozzarella during the last minute, cover briefly to melt, and toast the buttered buns in the same skillet for 30 to 60 seconds until golden.

Air Fryer Variation: Preheat the air fryer to 380°F. Place the patties in a single layer in the basket (work in batches if needed) and air-fry for 6 to 8 minutes, flipping halfway, until the internal temperature reaches 160°F. Add the mozzarella during the last minute of cooking and toast the buttered buns at the same temperature for 1 to 2 minutes until golden.

Nutrition

Originally published June 2012, updated and republished June 2026

The post Tuscan Inspired Mediterranean Burger appeared first on The Slow Roasted Italian.

Power House Homemade Veggie Burgers

Donna Elick — Tue, 02 Jun 2026 10:00:00 +0000

My Homemade Veggie Burgers are packed with savory, Southwest flavor and tons of moisture. No dry, crumbly patties here! They come together in just a few minutes and bake in 30 minutes or less, creating a simple, meat-free meal that the whole family will love. Learn how to make veggie burgers from scratch with this easy recipe!

Homemade Veggie Burgers

Let me start by saying that I am not a vegetarian. I mean… my grill and smoker recipes are enough to prove that!

I just choose to eat as healthy as I can as often as I can, and sometimes that means enjoying a meat-free meal.

And let me tell you — this vegetable burger is so delicious that I actually crave it even more than one of my gourmet burgers sometimes!

Loaded with 3 kinds of beans, sautéed vegetables, and my favorite Southwestern flavors, these vegetable burger patties will blow your mind.

They’re not just for adults, either! One time, I ordered Munchkin a burger when we were out to dinner with friends. She got so excited and asked, “Is this a bean burger, Mommy?” and then was disappointed when I told her no.

Even as a picky ‘almost 3’ year old, she preferred my homemade veggie burgers over a regular beef burger!

Go ahead and give them a try. Even meat lovers will devour them!

Ingredient Notes and Substitutions

Onion & Peppers – Since we sauté them first, they’ll be tender and not crunchy, and the onion will lose a little bit of its bite.
Garlic – Mince fresh cloves for the best flavor since jarred minced garlic can sometimes be bitter. If you don’t have any, add 1 teaspoon of garlic powder to the spice mixture.
Black Olives – Canned olives are perfect, and you can buy them whole or sliced since you’ll be chopping them up!
Canned Beans – A blend of black beans, white beans, and chickpeas provides loads of protein and a meaty texture.

You can use navy, Great Northern, or cannellini beans for the white beans. Chickpeas may also be labeled as garbanzo beans.
Old-fashioned Oats – These help bind the ingredients together and add extra texture. Be sure to use old-fashioned, not quick oats!
Seasonings – Get your spice cabinet ready! You’ll need smoked paprika, New Mexico chili powder, dried oregano and parsley, red chili flakes, ground cumin, and salt and pepper.

New Mexico chili powder is simply ground-up chile peppers, unlike regular “chili powder,” which is a blend of spices. Substitute with ancho chili powder or a smaller amount of chipotle chili powder.
Italian Bread Crumbs – Another binder that adds flavor too. Substitute with a mixture of ½ cup plain breadcrumbs and ½ tablespoon Italian seasoning.
Egg Whites – For even more protein! These also provide moisture and help bind the patties together so they don’t crumble or fall apart.

How to Make Veggie Burgers

Prep all of the ingredients before getting started.

Chop up the veggies and peppers into tiny pieces, then sauté in just enough oil to help them brown. There shouldn’t be any liquid left in the skillet — if there is, be sure to drain it off.

You’ll also need to drain and rinse the canned beans. I like to do this first so they have plenty of time to dry while I’m at the stove.

There’s a careful balance when making this recipe for veggie burgers. Too much liquid will cause the patties to fall apart, while not enough moisture will cause them to crumble… and also fall apart!

Mix everything together really well.

It’s important to have an even balance of flavors, and it’s even more important that everything is well coated in the egg whites. These act as the glue that holds it all together!

Go ahead and roll up your sleeves for this job. You’ll get much better results when mixing with your hands instead of a spoon or spatula.

Shape the patties.

Portion out the mixture so there’s enough to make 12 patties. They’re going to be quite thick!

If you have a kitchen scale, you can use that to measure out 4 ounces at a time to be sure they’re all the same size.

Don’t forget to chill the patties for 30 minutes before baking! This is key to helping them hold their shape and gives the flavors a chance to meld together.

Bake in the oven, not on the grill.

Trust me, I’ve tried them on the grill, and it did not go well!! It’s so much easier to bake them anyway, and you can have the whole batch done in one go without having to babysit them.

Go ahead and flip your homemade veggie burgers after the first 15 minutes to ensure they warm evenly and brown on both sides.

After they’re done, you can serve them up right away — no resting time needed!

Donna’s Pro Tips

Don’t over-mash the beans — texture matters here
Let the mixture chill so the patties hold their shape
Wet your hands slightly when forming patties to prevent sticking
Keep patties even in size for consistent cooking
Flip carefully — they firm up more as they cook
Use parchment if you’re worried about sticking
Taste the mixture before forming (if comfortable) and adjust seasoning

Prep Ahead

Dice onion, peppers, and olives
Mix spices together
Drain and rinse beans

Kitchen Tools You Will Need

Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
Baking Sheet – Used for anything from cookies to roasting, a good baking pan will last for years.
Large Bowl – Plenty of room for mixing up a big batch of homemade veggie burgers!
Potato Masher – This one doesn’t get clogged like the kind with holes, and one tap releases anything stuck to the wires.

Serving Suggestions

Homemade veggie burgers are great on a bun with fresh lettuce, tomatoes, and onions, or in place of meat with a few side dishes.

Add a cozy bowl of broccoli cheddar soup (made with vegetable broth) or gooey mac and cheese. In the summer months, I’ll throw together a quick pasta salad and let it chill in the fridge.

Munchkin likes to eat them with mashed potatoes and corn, usually without a bun. And if I’ve made a batch of spicy roasted chickpeas, I’ll add a handful as a crunchy snack!

Storing and Reheating Vegetable Burger Patties

Because this recipe for veggie burgers makes a whopping 12 patties, I love to make a batch and freeze them for later. Then, all I have to do is take out one or two at a time for a quick lunch!

You can freeze them on a sheet pan before or after baking, then transfer them to a storage container or freezer bag. It helps to add a piece of parchment paper between each patty so they don’t stick together.

They’ll last up to 3 months in the freezer (cooked or uncooked), or you can simply pop leftovers in the fridge for 4-5 days.

Defrost frozen vegetable burger patties in the refrigerator until soft, then reheat in the microwave or in the oven at 350°F until warmed through.

Vegetable Burger FAQ

Are veggie burgers also vegan?

It depends on how they are made. My recipe includes egg whites as a binder, so it is vegetarian but not vegan.

Do veggie burgers go bad in the fridge?

Yes, any food goes bad at some point! While veggie patties typically last longer than those made with ground meat, it’s only by a few days at most.

Enjoy leftover vegetable burgers within 5 days for best results, and toss them if it’s been more than a week since you made them.

Why are veggie burgers dry?

Beef burgers are juicy because the fat melts as it cooks, infusing the patties with flavor and moisture. So you have to replace that fat with something else when making veggie or bean burgers, and that’s where binders come in!

In my recipe, I’m using egg whites to hold everything together and make the patties moist. I’ve also sautéed the vegetables first, which helps draw out their natural moisture to help the burger even more.

And no matter what type of burger you’re making, overcooking will always lead to dry results.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Vegetarian Recipes

Grilled Zucchini Parmesan

Summer Vegetable Salad

Slow Cooker Minestrone Soup

Best Ever Power Packed Vegetarian Chili

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Hearty veggie burgers made with three types of beans
Packed with flavor, not bland or mushy
Chill before baking for best structure
Oats + breadcrumbs + egg whites = perfect texture
Great for meal prep and freezing
Bake or pan-cook depending on preference
Holds together well and actually satisfies
Worth the extra prep — big payoff

Power House Homemade Veggie Burgers

Make Homemade Veggie Burgers with 3 kinds of beans, sautéed vegetables, and a delicious blend of Southwestern flavors. Picky kid approved!

Course Main

Cuisine American

Method Oven, Stovetop

Prep Time 15

Cook Time 37

Chill Time 30

Total Time 1 22

Servings burgers

Calories 115cal

Author Donna Elick

Equipment

Ingredients

2 tablespoons extra virgin olive oil
1/2 medium red onion diced (about 1/2 cup)
1 medium red bell pepper diced (about 1 cup)
1 medium jalapeno pepper seeded and diced (about 1/4 cup)
5 cloves garlic minced (about 1 1/2 tablespoons)
1/4 cup canned black olives drained and diced
15 ounce can black beans drained and rinsed (about 1 1/2 cups)
15 ounce can chickpeas drained and rinsed (about 1 1/2 cups)
15 ounce can white beans drained and rinsed (about 1 1/2 cups)
2 cups old-fashioned oats
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons New Mexico chile powder
1 tablespoon dried oregano
1 tablespoon dried parsley
1 1/2 teaspoons red pepper flakes
1 1/2 teaspoons ground cumin
1/2 cup Italian breadcrumbs
1 teaspoon kosher salt
1/2 teaspoon fresh-ground black pepper
6 large egg whites about 3/4 cup
Olive oil spray

Instructions

PREHEAT OVEN AND PREP PAN: Preheat the oven to 400F. Line a rimmed baking sheet with parchment paper or lightly coat it with Olive oil spray and set aside.
DRAIN AND RINSE BEANS: Open and drain one 15 ounce can black beans (about 1 1/2 cups), one 15 ounce can chickpeas (about 1 1/2 cups), and one 15 ounce can white beans (about 1 1/2 cups). Rinse each can under cold running water until the water runs clear, about 30 seconds per can. Shake off the extra water and set the colander in the sink so the beans can dry while you cook the vegetables.
SAUTE VEGETABLES: Heat 2 tablespoons extra virgin olive oilin a large skillet over medium heat until the oil shimmers and flows easily across the pan, about 1 minute. Add 1/2 medium red onion, diced (about 1/2 cup), 1 medium red bell pepper, diced (about 1 cup), and 1 medium jalapeno pepper, seeded and diced (about 1/4 cup). Cook, stirring occasionally, until the vegetables are soft, the onion is translucent, and the edges start to turn golden, 5 to 7 minutes.
ADD GARLIC AND OLIVES: Stir in 5 cloves garlic, minced (about 1 1/2 tablespoons) and 1/4 cup canned black olives, drained and diced. Cook until the garlic is fragrant and just starting to turn golden, about 1 minute. Remove the skillet from the heat and let the mixture cool slightly while you mash the beans, about 5 minutes.
MASH BEANS: Transfer the drained beans to a large mixing bowl. Use a potato masher to break them down until about two-thirds of the beans are mashed and the rest are still in small chunks. The mixture should hold together when pressed but still have visible bean pieces for texture.
MIX BURGER BASE: Add the cooled vegetable mixture to the mashed beans. Add 2 cups old-fashioned oats, 1 1/2 teaspoons smoked paprika, 1 1/2 teaspoons New Mexico chile powder, 1 tablespoon dried oregano, 1 tablespoon dried parsley, 1 1/2 teaspoons red pepper flakes, 1 1/2 teaspoons ground cumin, 1/2 cup Italian breadcrumbs, 1 teaspoon kosher salt, and 1/2 teaspoon fresh-ground black pepper. Pour in 6 large egg whites (about 3/4 cup). Use your hands to mix everything together until every piece is coated in egg white and the spices are evenly distributed, about 2 minutes. The mixture should feel moist and hold its shape when you squeeze a handful.
FORM PATTIES: Divide the mixture into 12 equal portions (about 4 ounces each if you have a kitchen scale). Shape each portion into a patty about 3/4 inch thick. The patties will feel soft and a bit fragile at this point, which is perfectly normal.
CHILL PATTIES: Place the patties on a plate or parchment-lined tray, cover with plastic wrap, and refrigerate for 30 minutes. This firms the patties so they hold their shape during baking and gives the oats time to absorb moisture from the egg whites.
BAKE VEGGIE BURGERS: Arrange the chilled patties on the prepared baking sheet in a single layer with a little space between each one. Bake for 15 minutes, then carefully flip each patty with a thin spatula. Bake for another 15 minutes until the outside is lightly browned and firm to the touch, about 30 minutes total.
SERVE: Serve the veggie burgers warm on buns with your favorite toppings, or enjoy them on their own alongside your favorite sides.

Notes

MAKE-AHEAD: Patties can be formed up to 1 day ahead and stored covered in the refrigerator before baking. The extra chill time actually helps them hold together even better.

STORAGE: Cooked veggie burgers stay at peak quality in an airtight container in the refrigerator for 3 to 4 days. Safe to eat for up to 5 days, though the texture starts to soften past day 4.

REHEATING: Reheat in a skillet over medium heat for 2 to 3 minutes per side until warmed through and the outside is crispy again. The oven works too: spread on a baking sheet and warm at 350F for about 10 minutes.

FREEZING: Freeze cooked or uncooked patties for up to 3 months at peak quality, safe for up to 6 months. Place a piece of parchment paper between each patty so they stay separate, then store in a freezer-safe bag with the air pressed out. Defrost in the refrigerator overnight before reheating.

INGREDIENT TIP: New Mexico chile powder is pure ground chile peppers, milder and sweeter than regular chili powder (which is a spice blend). Substitute with ancho chile powder for a similar heat level, or use half the amount of chipotle chile powder for a smokier kick. For Italian breadcrumbs in a pinch, mix 1/2 cup plain breadcrumbs with 1/2 tablespoon Italian seasoning.

AIR FRYER VERSION: Preheat the air fryer to 375F. Place chilled patties in a single layer without touching (work in batches). Cook for 8 minutes, flip carefully, then cook another 6 to 8 minutes until golden brown and firm to the touch. The air fryer gives a crispier outside while keeping the inside moist.

PAN-FRY VERSION: Heat 1 tablespoon olive oil in a nonstick skillet over medium heat until the oil shimmers. Cook chilled patties for 4 to 5 minutes per side until a golden crust forms and the burger is warmed through.

Nutrition

Originally published November 2012, updated and republished June 2026

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Chipotle Chicken Recipe (Copycat)

Donna Elick — Thu, 28 May 2026 10:00:00 +0000

Smoky, a little spicy, and packed with that unmistakable bold flavor… this Chipotle Chicken Recipe hits all the right notes. The chipotle peppers bring heat and depth, the lime keeps it bright, and that quick char from the grill seals the deal. Juicy, tender, and honestly hard to stop eating. It’s one of those “make it once and suddenly it’s in the rotation forever” kind of recipes.

WHY YOU’LL LOVE COPYCAT CHIPOTLE CHICKEN

Big, smoky flavor without complicated steps
Tastes just like your favorite takeout (maybe better)
Simple pantry spices, nothing fancy
Great for meal prep, bowls, tacos, salads… you name it
That marinade does all the heavy lifting

Chipotle Chicken Recipe

This is one of those recipes I come back to again and again. It just works.

You throw everything in a blender… let it do its thing… and suddenly you’ve got this bold, smoky marinade that smells like you know exactly what you’re doing.

Don’t overthink the grill part. Get it hot. Let it char a little. That’s where the flavor shows up.

And the smell? Yeah… people wander into the kitchen for this one.

Slice it up, pile it high, and try not to eat half of this Chipotle chicken copycat straight off the cutting board. Not saying I’ve done that… but I’ve done that.

Need something different for the kids? I swear by this Hot Dog Fried Rice recipe on weeknights! It comes together in under 30 minutes and the kids love it!

INGREDIENT NOTES

Chipotle Peppers in Adobo: These are the star of this Chipotle chicken copycat recipe. Smoky, spicy, slightly sweet. Found in a can… don’t skip them!
Adobo Sauce: That rich sauce from the canned peppers adds depth and heat. It ties everything together.
Chicken Breasts: Lean and easy, but you can swap for boneless thighs if you want more richness.
Fresh Lime Juice: Brightens everything up and balances the heat. Bottled works in a pinch, but fresh is better.
Red Onion: Adds a subtle sweetness once blended, mellowing out the heat a bit. Don’t worry, it won’t taste oniony.

VARIATIONS

Chicken Thighs: Swap breasts for thighs for a juicier, more forgiving option.

Oven-Baked: No grill? Bake at 425°F for 20-25 minutes, then broil briefly for some char.

Mild Version: Use just 1 chipotle pepper to dial down the heat.

Extra Smoky: Add a pinch of smoked paprika to deepen that flavor.

Citrus Twist: Mix a little orange juice in with the lime for a subtle sweetness.

Shredded Style: Cook and shred copycat Chipotle chicken for tacos, burritos, or bowls.

SERVING SUGGESTIONS

Pile into bowls with all your Chipotle favorites: cilantro lime rice, pinto beans, corn salsa, and avocado.
Slice over a crisp salad with avocado and lime dressing.
Tuck into warm tortillas with fresh pico de gallo and sour cream.
Stuff into quesadillas with melty cheese and add a side of guac for dipping.
Pair this copycat Chipotle chicken recipe with grilled veggies for an easy dinner.

CHIPOTLE CHICKEN COPYCAT FAQ

Can I marinate the chicken overnight?

You can, but 1–3 hours is ideal. Longer than that, and the acid can start to break down the texture of the meat.

Is this Chipotle chicken recipe really spicy?

As written, it’s medium heat. Should be comfortable for most people. If you’re sensitive to spice, only use one pepper in the marinade.

Can I cook the chicken on the stovetop?

Yes. Use a hot skillet or grill pan and cook it the same way. Just make sure you get some color.

What’s the best way to reheat copycat Chipotle chicken?

Reheating in a skillet with a splash of chicken stock keeps the meat juicy. A microwave works, but it’s not the same in terms of texture.

I’ve made a lot of marinades over the years, and this one sticks. The balance is really what makes it. Smoke, heat, acid, salt… it’s all there.

One thing I learned early on: don’t skip the rest time after grilling. It matters. The juices settle back into the meat instead of running all over your cutting board.

And blending the marinade until completely smooth? That’s not just for looks. It helps everything coat evenly and soak in better.

This Chipotle chicken recipe is simple food, but done right. That’s always been the goal.

DONNA’S PRO TIPS

Don’t marinate longer than 3 hours. Lime juice can make the chicken mushy after too long.
Let the grill get properly hot before adding the chicken.
Don’t move the chicken too soon. It needs time to develop that char.
Always slice against the grain for tender bites.
Use a thermometer… guessing leads to dry chicken.
Lightly oil the grates so nothing sticks to the grill.
Double the batch and save some for later. Trust me, you’ll want it for leftovers!!

TOOLS NEEDED

Blender or Food Processor: To get that Chipotle chicken copycat marinade smooth and thick.
Grill or Grill Pan: For that signature charred flavor.
Zip Top Bag or Shallow Dish: Easy, even marinating.
Meat Thermometer: Takes the guesswork out. 165°F is your number.
Tongs: For flipping the chicken without losing those juices.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Mexican Recipes

Mexican Red Rice

Mexican Chalupa Recipe

Mexican Spaghetti

Mexican Breakfast Casserole

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Smoky, spicy, citrusy grilled chicken
Quick blender marinade does all the work
Marinate 1–3 hours for best texture
Grill hot and don’t rush the char
Slice against the grain for tenderness
Great for bowls, tacos, salads, and meal prep
Adjust heat easily by reducing chipotle peppers
Leftovers reheat beautifully with a splash of stock

Chipotle Chicken Recipe (Copycat)

This copycat Chipotle Chicken Recipe makes beautifully seasoned, grilled meat with a spicy exterior and unbelievably juicy center.

Course Main

Cuisine Mexican

Method Grill

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 823cal

Author Donna Elick

Equipment

Ingredients

2 whole chipotle peppers from a can, plus 2 tablespoons adobo sauce (about 1/4 cup diced)
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
3/4 teaspoon dried oregano
2 otablespoons extra virgin olive oil or avocado oil
1/4 large red onion, roughly chopped (about 1/2 cup)
4 cloves garlic, minced (about 4 teaspoons)
1 fresh lime, juiced (about 2 tablespoons)
24 ounces boneless, skinless chicken breasts (about 4)

Instructions

PREPARE GRILL: Preheat your grill or stovetop grill pan over medium-high heat. Lightly brush the grates with extra virgin olive oil. A properly preheated grill means clean char marks and no sticking.
MAKE THE MARINADE: Add 2 whole chipotle peppers from a can, plus 2 tablespoons adobo sauce , 2 teaspoons ground cumin, 1 teaspoon chili powder, 1 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, 3/4 teaspoon dried oregano, 2 otablespoons extra virgin olive oil, 1/4 large red onion, roughly chopped , 4 cloves garlic, minced, and 1 fresh lime, juiced to the bowl of a food processor or blender. Process on high speed until a smooth paste forms. You will smell the smoky, spicy aroma immediately.
MARINATE CHICKEN: Place 24 ounces boneless, skinless chicken breasts in a large zip-top bag or shallow dish. Pour the marinade over the chicken and turn to coat each breast completely. The paste will be thick and deeply red. Cover and refrigerate for at least 1 hour, or up to 3 hours.
GRILL CHICKEN: Remove chicken from marinade and discard all remaining marinade. Place chicken on the preheated grill. You will hear a satisfying sizzle as the marinade hits the heat. Grill for 8 to 10 minutes per side, or until the center reaches 165 degrees F.
REST AND SERVE: Transfer chicken to a clean cutting board and rest for 5 minutes. Slice against the grain and serve.

Notes

Make-Ahead: The marinade can be made up to 2 days ahead.

Storage: Cooked chicken keeps in an airtight container up to 4 days.

Reheating: Reheat in a skillet with a splash of chicken stock over medium heat.

Freezing: Freeze cooked chicken up to 3 months. Thaw overnight.

Heat Level: Medium spicy. Reduce to 1 pepper for milder flavor.

Marinade Safety: Discard all marinade that touched raw chicken.

Nutrition

Originally published August 2022, updated and republished May 2026

The post Chipotle Chicken Recipe (Copycat) appeared first on The Slow Roasted Italian.

Five Cheese Ziti Al Forno (Copycat Recipe)

Donna Elick — Mon, 25 May 2026 10:00:00 +0000

This Five Cheese Ziti al Forno is rich, creamy, cheesy comfort food at its absolute best… and yes, it tastes just like the Olive Garden favorite you order every time. Tender pasta coated in a velvety tomato cream sauce, layered with melty cheeses, and topped with a golden crust. It’s warm, hearty, and the kind of dish you can now make at home whenever the craving hits.

WHY YOU’LL LOVE 5 CHEESE ZITI

Tastes like the Olive Garden classic… no trip required
Creamy, cheesy, and packed with flavor
Perfect for feeding a crowd or family dinner
Make-ahead and freezer-friendly
That golden, crispy topping seals the deal

Five Cheese Ziti Al Forno

If you’ve ever ordered this at Olive Garden, you already know. You go in thinking you’ll try something different… and then you don’t.

Because this five cheese ziti al forno is the one.

So being able to make it at home? That’s a good situation to be in.

And honestly… this version holds up. Creamy, cheesy, that same rich sauce, that same baked top. You’re not missing anything.

If anything, you get to control it. More cheese, a little extra sauce, exactly how you like it.

No waiting. No ordering. Just straight to the good part.

INGREDIENT NOTES

Ziti Pasta: Holds the sauce perfectly, but penne works if needed.
Crushed Tomatoes + Tomato Paste: Builds a rich, deep base for the sauce.
Fresh Herbs (Basil & Oregano): Brightens the sauce and keeps it from tasting heavy.
Five Cheese Blend: Fontina (melty), mozzarella (stretchy), provolone (flavor), Parmesan (sharp), and ricotta (creamy).
Heavy Cream: Gives the sauce that signature creamy texture.
Panko Breadcrumbs: Gives you that golden, slightly crunchy topping

VARIATIONS

Add Sausage: Brown Italian sausage (mild or spicy) and mix it into the sauce for extra richness.

Spicy Version: Add red pepper flakes to the sauce for a little heat.

Chicken Add-In: Stir in cooked, diced chicken for a heartier dish.

Lighter Version: Use half-and-half instead of heavy cream. It’s less rich, but still good!

Extra Cheesy: Sprinkle even more mozzarella on top before baking 5 cheese ziti.

Gluten-Free: Use gluten-free pasta and breadcrumbs.

No Ricotta: Substitute with cottage cheese or leave it out for a different texture.

SERVING SUGGESTIONS

Add garlic bread or buttery breadsticks to the table to soak up every bit of sauce.
Pair five cheese ziti al forno with our Classic Italian Chopped Salad for balance.
Serve with roasted vegetables or a small bowl of minestrone on the side.
Perfect with a simple green salad and vinaigrette for a lighter meal.
Great for family dinners, holidays, or casual gatherings.

FIVE CHEESE ZITI FAQ

Can I make this ahead of time?

Yes, assemble five cheese ziti up to a day ahead and bake when ready.

Does this really taste like the Five Cheese Ziti al Forno at Olive Garden?

It’s very close. The combination of cheeses and the creamy tomato sauce is what makes this version match that classic flavor.

Can I freeze it?

Yes, but freeze before baking for best results. I like to transfer everything to a disposable foil pan: easy to store, and it can go straight in the oven from the freezer.

Do I have to use all five cheeses?

For the full flavor, yes. If you need to simplify, skip either the Fontina or the mozzarella (but not both).

Why use freshly grated cheese?

It melts smoother and gives a better texture. The flavor comes through better too.

Baked pasta, like the 5 Cheese Ziti al Forno at Olive Garden, is all about layers and balance.

Too much sauce and it gets loose. Not enough, and it dries out. The key is letting that sauce simmer long enough to build flavor before adding the cream and cheese.

And don’t rush the bake… that topping needs time to melt and turn golden so you get that contrast between creamy pasta and slightly crisp top.

That’s what makes this dish feel finished.

DONNA’S PRO TIPS

Salt your pasta water well. It’s your first layer of flavor!
Don’t overcook the pasta. Al dente is perfect since it will finish in the oven.
Let the sauce simmer fully so it develops depth.
Use freshly grated cheese for the best melt and texture.
Spread layers evenly so everything bakes consistently.
Let it sit for a few minutes before serving so it sets slightly. It’s easier to scoop this way too.
Broil five cheese ziti briefly at the end if you want an extra golden topping

TOOLS NEEDED

Large Skillet or Saucepan: For building the sauce.
Large Pot: To cook the pasta evenly.
Colander: For draining pasta well.
Mixing Bowl: For combining the cheese mixture.
9×13 Baking Dish: Perfect for layering 5 cheese ziti and even baking.
Wooden Spoon or Spatula: For mixing everything together.

Enjoy!

With love, from our simple kitchen to yours.

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Five Cheese Ziti al Forno (Copycat Recipe)

Five Cheese Ziti al Forno is the ultimate in creamy, cheesy, home-cooked goodness. Skip takeout and make this copycat Olive Garden recipe!

Course Main

Cuisine Italian

Method Oven, Stovetop

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 569cal

Author Donna Elick

Ingredients

1 tablespoon extra virgin olive oil divided
1/2 medium white onion, diced (about ½ cup)
4 cloves garlic minced (about 1 tablespoon)
28 ounces crushed tomatoes
1 tablespoon fresh oregano, minced
1 tablespoon fresh basil, minced
6 tablespoons tomato paste
1 cup water
2 bay leaves
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon granulated sugar
1 pound ziti pasta

Cheese Mixture

4 ounces fontina cheese, grated (about 1 cup)
4 ounces Parmesan cheese, grated (about 1 cup)
4 ounces provolone cheese, grated (about 1 cup)
4 ounces mozzarella cheese, grated (about 1 cup)
1 cup whole ricotta cheese
1 cup heavy cream

Topping

1/2 cup panko breadcrumbs
2 tablespoons extra virgin olive oil
1 cup reserved cheese mixture
Chopped fresh Italian parsley for garnish

Instructions

PREHEAT AND PREP: Preheat the oven to 350°F.
COOK AROMATICS: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add 1/2 medium white onion, diced and cook for 4 to 5 minutes until soft and translucent. Add 4 cloves garlic and cook for 1 minute until fragrant.
MAKE SAUCE: Add 28 ounces crushed tomatoes, 1 tablespoon fresh oregano, minced, 1 tablespoon fresh basil, minced, 6 tablespoons tomato paste, 1 cup water, 2 bay leaves, 1/2 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, and 1/2 teaspoon granulated sugar. Stir to combine and bring to a simmer. Cover and simmer over low heat for 30 to 40 minutes.
COOK PASTA: During the last 10 minutes of sauce cooking, bring a large pot of salted water to a boil. Add 1 pound ziti pasta and cook until just al dente, about 8 to 10 minutes. Drain well.
MAKE CHEESE MIXTURE: In a large bowl combine 4 ounces fontina cheese, grated , 4 ounces Parmesan cheese, grated , 4 ounces provolone cheese, grated , and 4 ounces mozzarella cheese, grated . Toss to combine.
FINISH SAUCE: Remove the bay leaves from the sauce. Stir in 1 cup whole ricotta cheese, ½ cup of the cheese mixture, and 1 cup heavy cream. Cook over low heat, stirring until smooth and creamy.
COMBINE PASTA: Add the cooked ziti to the sauce and stir until evenly coated.
ASSEMBLE: Spread half of the pasta into a 9 x 13 inch baking dish. Sprinkle ½ cup cheese mixture over the pasta. Add the remaining pasta on top.
MAKE TOPPING: In a small bowl combine 1/2 cup panko breadcrumbs, 1 cup reserved cheese mixture, and 2 tablespoons extra virgin olive oil. Sprinkle evenly over the pasta.
BAKE: Bake uncovered for 20 minutes until the topping is melted and lightly golden.
SERVE: Garnish with Chopped fresh Italian parsley for garnish and serve warm.

Video

Notes

Make-Ahead: Assemble the dish up to 1 day ahead. Cover and refrigerate. Bake just before serving.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat in a 325°F oven for 15 to 20 minutes or microwave in 1-minute intervals until heated through.

Freezing: Freeze assembled, unbaked pasta for up to 2 months. Thaw overnight in the refrigerator before baking.

Ingredient Tip: Use freshly grated cheese for the best melting and creamy texture.

Nutrition

Originally published October 2021, updated and republished May 2026

The post Five Cheese Ziti Al Forno (Copycat Recipe) appeared first on The Slow Roasted Italian.

KFC Famous Bowl (Copycat Recipe)

Donna Elick — Thu, 21 May 2026 10:00:00 +0000

Creamy mashed potatoes, sweet corn, crispy golden chicken, melty cheddar, and rich brown gravy all piled into one bowl… the KFC Famous Bowl is comfort food at its absolute best. Every bite is soft, crunchy, cheesy, and savory all at once. Messy in the best way. Cozy, filling, and exactly what you want when nothing else sounds good. And easy to make at home!

WHY YOU’LL LOVE THIS KFC FAMOUS BOWL RECIPE

All your comfort food favorites layered in one bowl
Crispy chicken + creamy potatoes = perfect contrast
That gravy ties everything together (don’t be shy with it)
Better than the original… and you control every part
Great for feeding a hungry crowd

KFC Famous Bowl

We used to grab these on busy nights… no thinking, just comfort in a bowl. Then the restaurant near me closed.

Turns out, making a KFC mashed potato bowl at home is not only doable… it’s even better.

The chicken is actually crispy. The potatoes are how you like them. And the gravy? You can be generous.

Don’t rush the layering. Hot potatoes first, then cheese so it melts right in. After that, pile it up.

A KFC bowl is not supposed to be neat. It’s supposed to be good. And this one… it really is.

INGREDIENT NOTES

Chicken Breast: Cut into even pieces so everything cooks at the same time. You can use boneless skinless chicken thighs for richer flavor.
Panko Bread Crumbs: This is where that extra crunch comes from. Don’t swap for regular breadcrumbs if you can help it.
Egg Whites: Lighter coating = crispier finish. Whole eggs work, but the coating will be slightly heavier.
Mashed Potatoes: Use our KFC mashed potato recipe or premade (heated up) for a shortcut. Just make sure they’re hot and creamy before building.
Brown Gravy: The flavor backbone of the whole KFC famous bowl. Go rich, not thin. Our copycat KFC gravy recipe is perfect for this.
Cheddar Cheese: Melts into the potatoes and adds that extra comfort factor. You could use Colby Jack if you like too.

VARIATIONS

Spicy Chicken: Add cayenne or hot sauce to the flour mixture.

Air Fryer Version: Spray breaded chicken with a little oil and air fry until crispy.

Extra Cheesy: Double the cheese and mix some directly into the potatoes.

BBQ Drizzle: Add a little BBQ sauce on top for sweet-smoky flavor.

Gravy Switch: Use country gravy instead of brown gravy for a different vibe.

Buffalo Style: Toss crispy chicken in buffalo sauce before adding it to the bowl.

Vegetarian Bowl: Swap the fried chicken for black beans or sautéed mushrooms.

Loaded Bowl: Add bacon bits or green onion on top.

QUICK DINNER SHORTCUT

Short on time? You can use prepared or convenient ingredients to create a dinner with the same components as this KFC bowl recipe. Here are some suggestions:

Frozen chicken nuggets (I may or may not have used dino nuggets from time to time!)
Mashed potato flakes or heat-and-eat refrigerated mashed potatoes
Canned corn
Prepared gravy, or whip up a gravy packet

SERVING SUGGESTIONS

Add our KFC Mac and Cheese for a full comfort meal.
Serve with biscuits or cornbread to scoop up every last bite.
Pair this KFC Famous Bowl recipe with a mixed green salad to balance the richness.
A side of cole slaw gives a cool, crunchy contrast.
Keep extra gravy on the table… you’ll want it!

FAMOUS BOWL KFC FAQ

Can I use frozen chicken?

Yes! Chicken strips, nuggets, or breaded bites are a great shortcut for making a famous bowl like KFC, especially on busy nights.

How do I keep the chicken crispy?

Don’t cover it while it sits. And reheat it in the oven or air fryer… not the microwave.

Can I use grilled chicken instead of fried?

You bet! I still recommend seasoning with the same spice blend, but rub it into the chicken instead of mixing it into the flour.

If it’s the oil you’re concerned about, bread the nuggets the same way and toss them in the air fryer (crispiest results) or the oven.

Can I make this KFC bowl recipe ahead?

Yes. Prep everything ahead, but fry the chicken fresh for the best texture.

This one brings back memories… those quick dinners where everyone was happy and nobody complained.

The biggest thing I’ve learned about making a KFC famous bowl at home? Temperature matters. If your oil isn’t hot enough, the coating won’t crisp. It just soaks up oil and gets heavy.

And when you build the bowl, everything should be hot. Not warm. Hot. That’s how the cheese melts properly and the gravy soaks in just enough.

It’s simple food, but the little details make it feel like something special.

DONNA’S PRO TIPS

Fry in small batches so the oil temperature doesn’t drop.
Press the coating onto the chicken so it sticks well.
Let fried chicken rest briefly before adding it to each KFC mashed potato bowl.
Heat the gravy until steaming so it melts the cheese properly.
Don’t skip the double dredge. That’s where the crunch comes from!
Taste your potatoes before serving and adjust salt if needed.
Serve immediately for the best texture contrast.
Keep extra gravy warm… for when you go back for seconds.

TOOLS NEEDED

Dutch Oven or Heavy Pot: Keeps oil temperature steady for frying.
Thermometer: Helps you hold that 350°F sweet spot.
Shallow Bowls: For setting up your breading station.
Tongs or Slotted Spoon: For safely frying and removing chicken.
Paper Towels: For draining and keeping things crisp.

Enjoy!

With love, from our simple kitchen to yours.

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Other Fabulous Copycat Chicken Recipes

Copycat Chipotle Chicken

Alice Springs Chicken Recipe (Outback Copycat)

Chicken Piccata Cheesecake Factory Copycat

Cracker Barrel Chicken and Dumplings

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Classic comfort food layered into one bowl
Crispy chicken + creamy potatoes + gravy = everything
Double dredge makes the chicken extra crunchy
Keep all components hot for best results
Panko gives better texture than regular breadcrumbs
Build in layers so cheese melts properly
Fry fresh for best crunch
Messy, cozy, and completely worth it

KFC Famous Bowl (Copycat Recipe)

This KFC Famous Bowl copycat features the same crispy fried popcorn chicken, potatoes, brown gravy, corn, and cheese you know and love!

Course Main

Cuisine American

Method Stovetop

Prep Time 30

Cook Time 20

Total Time 50

Servings people

Calories 1139cal

Author Donna Elick

Equipment

Ingredients

12 ounces boneless skinless chicken breast cut into bite-size pieces
1 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
4 large egg whites
2 cups panko bread crumbs
4 cups vegetable oil or shortening for frying
2 cups KFC mashed potatoes, prepared
1 cup cheddar cheese, shredded (about 4 ounces)
1/2 cup corn kernels, cooked
2 cups KFC brown gravy, prepared

Instructions

HEAT OIL: Add 4 cups vegetable oil or shortening to a heavy-bottomed pot or Dutch oven, filling at least 2 inches deep. Heat over medium-high heat until the oil reaches 350°F and shimmers slightly.
SET UP BREADING: In one shallow bowl, combine 1 cup all-purpose flour, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1 teaspoon kosher salt, and 1 teaspoon fresh ground black pepper. In a second bowl, whisk 4 large egg whites until frothy and slightly foamy. Add 2 cups panko bread crumbs to a third bowl.
BREAD CHICKEN: Coat each piece of 12 ounces boneless skinless chicken breast in the flour mixture, then dip into the egg whites, back into the flour, again into the egg whites, and finally into the panko bread crumbs. Press gently so the coating sticks and fully covers each piece.
FRY CHICKEN: Add a few breaded chicken pieces to the hot oil without overcrowding. Fry for 3 to 4 minutes, turning once, until the coating is deep golden brown, crisp, and audibly crunchy. The internal temperature should reach 165°F and the juices should run clear. Transfer to a paper towel-lined plate.
WARM COMPONENTS: Heat 2 cups KFC mashed potatoes, prepared, 1/2 cup corn kernels, cooked, and 2 cups KFC brown gravy, prepared until hot and steaming.
BUILD BOWLS: Divide the hot mashed potatoes evenly between 4 bowls. Sprinkle each with ¼ cup of 1 cup cheddar cheese, shredded and let it begin to melt from the heat.
ADD TOPPINGS: Top each bowl with crispy chicken pieces and a spoonful of warm corn.
FINISH AND SERVE: Spoon warm gravy over each bowl until the cheese is melted and the layers are coated. Serve immediately while hot, creamy, and crisp.

Notes

Make-Ahead: Prepare mashed potatoes, gravy, and corn up to 2 days ahead. Fry chicken fresh for best crunch.

Storage: Store components separately in airtight containers in the refrigerator for up to 3 days.

Reheating: Reheat potatoes, corn, and gravy until hot and steaming. Reheat chicken in a 375°F oven for 8 to 10 minutes until crisp and heated through.

Freezing: Freeze cooked chicken for up to 2 months. Reheat from frozen in the oven until hot and crispy.

Ingredient Notes: Chicken tenders are an easy shortcut for evenly sized pieces. Egg whites create a lighter, crispier coating, but whole eggs can be used if needed.

Nutrition

Originally published September 2022, updated and republished May 2026

The post KFC Famous Bowl (Copycat Recipe) appeared first on The Slow Roasted Italian.

Lil Texas BBQ Sliders

Donna Elick — Tue, 19 May 2026 10:00:00 +0000

These BBQ Sliders are packed with spicy, smoky Texas flavor inside and out! Coat beef patties with a homemade spice rub, then slather on plenty of sauce while they’re on the grill. Don’t let the size fool you… these mini burgers are super satisfying! Perfect for a simple summer meal or your next weekend cookout, this is one recipe you’ll reach for again and again!!

BBQ Sliders

As soon as Memorial Day hits, it’s time to bust out all your favorite recipes for the grill — especially burgers!

A long time ago, I was flipping through an old Food Network Magazine featuring some of Bobby Flay’s creations. I came across his Dallas Burger, featuring a spice rubbed patty covered in BBQ sauce, and it served as inspiration for these BBQ beef sliders.

No matter how many new and unique burger recipes I come up with, we always come back to this simple yet total flavor bomb of a bite!

It all starts with a homemade spice rub and my signature barbecue sauce, packing plenty of sweet heat and smoky, Texas-sized flavor.

Trust me, these barbecue sliders are absolutely delicious, and you’ll be counting down the days when you can have them again!

Ingredient Notes and Substitutions

Ground Beef – An 85/15 blend is my favorite for burgers, leaving just enough fat for flavor and moisture without making them too greasy.
Lil Texas Spice Rub – Get your spice cabinets ready, because you’ll need an armful of jars!

Start with ancho, New Mexico, and chipotle chile powder to build a layered and complex base of heat. Mix in paprika, dried oregano, ground coriander, and cumin to round out the flavors.

Then comes the special ingredient: chile de arbol! It’s extra spicy but a welcome break from the usual cayenne — though you can use cayenne if needed.

Finish off the blend with kosher salt and freshly ground pepper. The recipe makes more than you’ll need, so save the rest in the pantry for another time.
Barbecue Sauce – Because there’s plenty of heat in the beef patties, you don’t need much here.

I usually stick with my signature sauce, but you’re welcome to try my Jack Daniels version for more kick. Or grab your favorite from the store!
Monterey Jack Cheese – Super melty with mild flavor, it’s the perfect addition to BBQ beef sliders that won’t compete with the spices.
Dill Pickles – Pickle chips are just the right size for the smaller patties, but you can get away with sandwich slices cut into halves or thirds.
Slider Buns – I happened to have a package of frozen dinner rolls in the freezer (I use them all the time for my bomb recipes), so I brushed them with egg wash and sprinkled on sesame seeds before baking. They made the perfect buns!

To save time, grab a package of mini buns from the store instead.

Tips and Tricks to Make Perfect Barbecue Sliders

Add the spice mix to the outside of the patties.

Instead of mixing the spices into the beef, use them as a dry rub for maximum flavor and to help with the char on your BBQ sliders.

The heat from the grill will toast the ground peppers especially, bringing out even more of their heat.

Let the ground beef patties sit for about 10 minutes after coating them with the spice blend before tossing them on the grill.

Brush both sides with sauce.

Cook the patties on one side first, then flip and brush with some of the BBQ sauce.

Once they’re cooked through, flip them sauce-side down onto a grill tray and brush more sauce on top so it’s coating both sides.

Now’s the time to add the cheese! It’ll melt perfectly as the burgers rest.

Toast the buns on the grill too.

It adds texture and keeps the buns from absorbing all that sauce, preventing your barbecue beef sliders from becoming soggy.

They’re extra yummy when you brush them with butter first!

Prep Ahead

Mix spice rub
Slice cheese

What You’ll Need for This Recipe

Outdoor or Countertop Grill
Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
Heat-Safe Spatula and BBQ Tray for transferring barbeque sliders on and off the grill.
Basting Brush – I like this one over the silicone ones.

Serving Suggestions

These cheesy barbecue sliders wouldn’t be complete without a dill pickle! I always have extra BBQ sauce on hand for dipping too, whether it’s the burgers or some fries on the side.

Now, Bobby Flay serves his Dallas Burger with crunchy coleslaw on top, but we just served ours on the side with some spicy grilled corn.

If you want to make your barbecue beef sliders a bit more like Flay’s, grab a bag from the produce section or use one of my slider slaw recipes as inspiration — one even has apples in it!

Storing and Reheating BBQ Beef Sliders

It’s best to keep all the different parts of BBQ sliders in separate containers instead of storing them assembled.

Beef patties with cheese will keep for 3-4 days in the refrigerator, and any unused sauce can be saved for up to 2 weeks (also in the fridge). Store the buns at room temperature in a storage bag or airtight container.

Warm the patties in the oven or in a skillet on the stove before assembling a fresh slider.

That said, if you already put all of the barbeque sliders together and want to save leftovers, simply wrap them individually in plastic or foil and refrigerate for 1-2 days.

Pop them in the air fryer for a few minutes, and they’ll be good as new!

Barbecue Beef Sliders FAQ

How thick should sliders be?

I make my BBQ sliders about ½-inch thick with 3 ounces of ground beef. Keep in mind that the patties will shrink a little on the grill, making them slightly thicker once cooked.

You’re welcome to make them a little thinner for an easier bite, especially if you want to start them a bit wider than the buns to account for shrinkage.

What’s the best way to keep sliders warm for a crowd?

Place cooked sliders in a chafing dish or stack them in a slow cooker set to Warm.

If you plan on tailgating, you can wrap each slider in aluminum foil and toss them in a cooler for a grab-and-go snack.

Or, keep the patties in a covered foil tray and assemble them as you serve!

How many BBQ sliders per person?

At 3 ounces of beef a piece, plan for 2 to 3 sliders per person. Most little kids are fine with just one.

Keep side dishes in mind as well! The more of those that are available to choose from, the fewer sliders you’ll need.

If you’re unsure, it’s better to scale up the recipe and make too many than not have enough!

DONNA’S PRO TIPS

Let the seasoned patties sit the full 10 minutes so the rub has a chance to wake up on the meat.
Keep the patties the same size so they cook evenly and you’re not babysitting one tiny batch forever.
Don’t press down on the sliders while they grill. You’ll squeeze out the juices and regret it.
Sauce goes on at the end so it gets glossy and sticky without burning
Toast the buns just until golden. Too long and they get dry, which nobody needs.
Have the cheese, pickles, buns, and sauce ready before the patties come off the grill. These move fast
If serving for a party, keep them loosely tented for just a minute or two while you assemble so the cheese stays melty.

Enjoy!

With love, from our simple kitchen to yours.

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Cheesy Sausage and Pepper Italian Sliders Recipe + Video

Chicken Parmesan Sliders + Video

Easy Cheeseburger Sliders in the Oven (Sheet Pan)

Best Easy French Dip Sliders (20 Minute Recipe)

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

These are smoky, saucy, cheesy sliders with a little Texas-style kick
85% lean beef gives you the best juicy texture for grilling
Monterey Jack melts beautifully, but Pepper Jack and cheddar also work
Pickles are not optional here… they balance the richness
The spice rub makes extra, and that’s a bonus for future meals
A hot grill and quick cook keep the patties juicy
Toasted buns make a big difference in texture
They’re ideal for cookouts, game day, and hungry people standing around your kitchen waiting for food

Lil Texas BBQ Sliders

These BBQ Sliders pack a Texas-sized punch of flavor, smothered with homemade barbecue sauce and melty Monterey Jack cheese. YUM!!

Course Main

Cuisine American

Method Grill

Prep Time 10

Cook Time 5

Total Time 15

Servings sliders

Calories 376cal

Author Donna Elick

Ingredients

Sliders

2 pounds 85% lean ground beef
1 tablespoon Lil Texas spice rub see below
6 slices Monterey Jack cheese, quartered to make 24
12 dill pickle chips
1 cup barbecue sauce
12 slider buns
3 tablespoons unsalted butter, melted

Lil Texas Spice Rub

1 tablespoon ancho chile powder
2 teaspoons paprika
2 teaspoons New Mexico chile powder
2 teaspoons chipotle chile powder
1 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground chile de arbol or cayenne pepper

Instructions

MAKE SPICE RUB: In a small bowl combine 1 tablespoon ancho chile powder, 2 teaspoons paprika, 2 teaspoons New Mexico chile powder, 2 teaspoons chipotle chile powder, 1 teaspoon dried oregano, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, and 1/2 teaspoon ground chile de arbol or cayenne pepper. Stir until well combined.
PREHEAT GRILL: Preheat a grill to high heat, about 450°F.
FORM PATTIES: Divide 2 pounds 85% lean ground beef into 12 equal portions (about 2 ½ to 3 ounces each). Shape into patties about ½ inch thick and press a shallow indentation in the center of each patty.
SEASON BURGERS: Sprinkle about ¼ teaspoon of the 1 tablespoon Lil Texas spice rub evenly over each patty and gently press it into the meat. Let the patties rest for 10 minutes.
GRILL BURGERS: Place patties on the grill and cook for 2 to 3 minutes until lightly charred. Flip and cook another 2 to 3 minutes until the internal temperature reaches about 160°F.
ADD SAUCE AND CHEESE: Brush the tops of the burgers with come of the 1 cup barbecue sauce during the last minute of cooking. Remove from the grill and place on a tray sauce-side down. Brush the tops with more barbecue sauce and add 2 small pieces of the 6 slices Monterey Jack cheese, quartered to make 24.
TOAST BUNS: Brush the cut sides of 12 slider buns with 3 tablespoons unsalted butter, melted. Place buns cut side down on the grill and toast for about 1 minute until golden.
ASSEMBLE SLIDERS: Spoon a little barbecue sauce onto the bottom buns. Add the cheeseburger patties, top with one of 12 dill pickle chips, and finish with the top buns.
SERVE: Serve immediately while warm.

Notes

Make-Ahead: Patties can be formed up to 1 day ahead and stored covered in the refrigerator.

Storage: Store leftover sliders in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a 325°F oven for about 10 minutes or in a skillet over medium-low heat.

Freezing: Raw patties can be frozen for up to 3 months. Thaw overnight in the refrigerator before cooking.

Ingredient Tip: You will have extra spice rub. Store it in an airtight container and use it on chicken, pork, or roasted vegetables.

Substitution Tip: You can use 1 tablespoon Mrs Dash Southwestern seasoning and a teaspoon of salt as your seasoning.

Nutrition

Originally published May 2012, updated and republished May 2026

The post Lil Texas BBQ Sliders appeared first on The Slow Roasted Italian.

Taco Bell Power Bowl (Copycat Recipe)

Donna Elick — Thu, 14 May 2026 10:00:00 +0000

All the good stuff from that drive-thru bowl… just fresher, hotter, and honestly better. This copycat Taco Bell Power Bowl features tender steak, warm rice and beans, crisp lettuce, melty cheddar, and that creamy avocado ranch tying it all together. It’s hearty but still feels balanced. Every bite has something going on. And that dressing? You’ll want to put it on everything.

WHY YOU’LL LOVE THIS TACO BELL PROTEIN BOWL

Faster than a drive-thru run (and way more satisfying)
That avocado ranch is creamy, tangy, and addictive
Easy to customize with what you have on hand
Perfect balance of warm, fresh, and crunchy
Great for meal prep without getting boring

Taco Bell Power Bowl

You don’t need a drive-thru for this. Everything here is simple. Straightforward. Nothing fancy.

Cook the steak. Warm the rice and beans. The rest is just layering it all together.

The real star of a power bowl from Taco Bell is that dressing… it pulls the whole bowl together. Creamy, a little tangy, just enough heat from the jalapeño. Don’t skip it.

And don’t pile everything on top in a rush. Give it a little space. Let each bite have some balance.

That’s the difference between “pretty good” and the kind of meal you keep thinking about later.

INGREDIENT NOTES

Strip Steak: Cooks quickly and stays tender, but flank or sirloin work just as well.
Mexican Red Rice: Adds flavor right from the base. Plain rice won’t hit the same.
Black Beans: Rinse them well to keep the flavor clean, not muddy.
Avocado: Makes the power bowl Taco Bell dressing rich and smooth. Use a ripe one for the best texture.
Buttermilk Powder: Gives that classic ranch tang without thinning the dressing too much.
Jalapeño: Adjust to your heat preference or leave it out entirely.

VARIATIONS

Chicken Version: Swap steak for grilled or shredded chicken. Even rotisserie works!

Vegetarian: Skip the meat and double the beans or add fajita veggies.

Low Carb: Use cauliflower rice instead of Mexican rice.

Spicy Bowl: Add extra jalapeño or a drizzle of hot sauce.

Brighter Base: Swap the red rice with cilantro lime rice.

Extra Cheesy: Mix shredded cheese into the rice so it melts through.

Burrito Style: Wrap everything up in a large flour tortilla instead of making a bowl.

Cilantro Lime Twist: Add fresh cilantro and a squeeze of lime over the top.

Loaded Version: Add corn, pico de gallo, or extra guac for a fuller bowl.

SERVING SUGGESTIONS

Top your homemade Taco Bell Power Bowl with sour cream and fresh guacamole.
Pair with our Restaurant Style Salsa for dipping or drizzling.
Serve with Mexican street corn salad on the side for crunch
A cold Mountain Dew Baja Blast balances the richness perfectly.
Finish the meal with caramel apple empanadas.

POWER BOWL TACO BELL FAQ

Can I make the dressing ahead of time?

Yes, up to 2 days ahead. Store it covered in the fridge and stir before using.

What’s the best steak doneness for a Taco Bell protein bowl?

Slightly past medium works well here so that it stays tender but still flavorful.

Can I use store-bought dressing?

You can… but it won’t taste the same. The homemade version is worth the few extra minutes.

How do I keep my Taco Bell power bowl from getting soggy?

Keep hot ingredients and cold toppings separate until serving.

I’ve made more “copycat bowls” than I can count… mostly because once you realize how easy they are, you stop paying for them.

The biggest mistake when making a protein bowl from Taco Bell? Overcooking the steak or slicing it too soon. Let it rest. Always. That’s how you keep it tender instead of chewy.

And here’s the quiet trick… warm your rice and beans properly. Not just barely heated. They should be hot enough to melt the cheese slightly when it hits the bowl.

That little detail changes everything.

DONNA’S PRO TIPS

Slice the steak against the grain for the most tender bites.
Don’t overdress the bowl. Start light, adding more if needed.
Use a ripe avocado for smooth dressing (not firm, not mushy).
Warm components separately so nothing overcooks.
Keep lettuce and tomatoes cold for contrast.
Taste the dressing before serving. Adjust salt or lemon if needed.
Let the steak rest for the full 10 minutes for better texture.
Build each Taco Bell steak power bowl right before eating for best results.

TOOLS NEEDED

Cast Iron Skillet or Grill Pan: For a good sear on the steak.
Blender or Food Processor: To get that dressing smooth and creamy.
Mixing Bowls: For prepping and holding ingredients.
Knife and Cutting Board: For chopping steak and veggies.
Microwave or Saucepan: To warm rice and beans quickly.

Enjoy!

With love, from our simple kitchen to yours.

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Other Taco Bell Copycat Recipes

How to Make Taco Meat Like Taco Bell

Taco Bell Burrito Supreme

Copycat Taco Bell Mexican Pizza

Taco Bell Crunchwrap Supreme

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Fresh, homemade version of a fast-food favorite
Steak, rice, beans, and toppings layered for balance
Creamy avocado ranch is the key flavor
Use ripe avocado for best dressing texture
Let steak rest before slicing
Keep hot and cold ingredients separate
Easy to customize or meal prep
Better than takeout, honestly

Taco Bell Power Bowl (Copycat Recipe)

Recreate a Taco Bell Power Bowl at home with steak, rice, beans, cheese, and veggies. Topped with homemade creamy avocado ranch dressing!

Course Main

Cuisine Mexican

Method Grill, Stovetop

Prep Time 15

Cook Time 10

Total Time 25

Servings makes 1 power bowl

Calories 1249cal

Author Donna Elick

Equipment

cast iron skillet There are a ton of brands out there, but this is my trusty inexpensive go-to.
food processor will make the avocado ranch dressing super creamy
box grater Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.

Ingredients

1 cup Mexican red rice prepared
1/2 cup black beans rinsed and drained
3 ounces strip steak cooked and chopped
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 cup cheddar cheese shredded (about 1 ounce)
1/2 cup romaine lettuce chopped
1/8 cup diced tomatoes
2 tablespoons guacamole
2 tablespoons sour cream

For the creamy avocado ranch dressing:

1/2 cup sour cream
1/2 cup water
2 tablespoons buttermilk powder
1 ripe avocado pitted, peeled, and chopped
1 teaspoon lemon juice
1/4 fresh jalapeño chopped
1/2 teaspoon garlic salt
1/4 teaspoon fresh ground black pepper
1 tablespoon chives or green onion chopped

Instructions

PREPARE STEAK: Heat a grill pan or cast iron skillet over medium-high heat. Rub 3 ounces strip steak with 1 tablespoon extra virgin olive oil, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon fresh ground black pepper. Cook for 2 to 3 minutes per side, until well browned and cooked to your desired doneness, about well done for the classic version.
REST AND SLICE: Remove the steak from heat and let it rest for 10 minutes. Cut into bite-size pieces.
MAKE DRESSING: Add 1/2 cup sour cream, 1/2 cup water, 2 tablespoons buttermilk powder, 1 ripe avocado, 1 teaspoon lemon juice, 1/4 fresh jalapeño, 1/2 teaspoon garlic salt, 1/4 teaspoon fresh ground black pepper, and 1 tablespoon chives or green onion to a blender or food processor. Blend until smooth and creamy.
WARM BASE: Warm 1 cup Mexican red rice and ½ cup black beans in the microwave or on the stovetop until heated through.
BUILD BOWL: Spoon the warm 1 cup Mexican red rice. Add 1/2 cup black beans and 1/4 cup cheddar cheese.
ADD VEGGIES: Arrange 1/2 cup romaine lettuce and 1/8 cup diced tomatoes in sections over the rice mixture. Drizzle with a few tablespoons of the avocado ranch dressing.
ADD STEAK AND TOPPINGS: Add the chopped steak, then top with 2 tablespoons guacamole and 2 tablespoons sour cream.
SERVE: Serve immediately while warm and fresh.

Notes

Make-Ahead: Cook the rice, beans, and steak up to 3 days ahead. Store separately and assemble fresh for best texture.

Storage: Keep each component in separate airtight containers in the refrigerator for up to 4 days.

Reheating: Warm the rice, beans, and steak in the microwave until hot. Add fresh toppings after reheating.

Freezing: Freeze cooked steak and rice for up to 2 months. Do not freeze lettuce, sour cream, or dressing.

Ingredient Notes: You can swap New York strip steak for flank steak or sirloin. If you prefer, substitute ½ cup buttermilk for the water and buttermilk powder in the dressing for a richer flavor.

Nutrition

Originally published July 2022, updated and republished May 2026

The post Taco Bell Power Bowl (Copycat Recipe) appeared first on The Slow Roasted Italian.

Cracker Barrel Meatloaf Recipe (Copycat) + Video

Donna Elick — Thu, 07 May 2026 10:00:00 +0000

This Cracker Barrel Meatloaf Recipe makes that rich, old-school, comfort food meatloaf… the kind that smells like dinner before you even walk in the door. Tender, juicy beef loaded with melty cheddar, buttery cracker goodness, and just enough seasoning to make it interesting. Then that sweet, tangy glaze on top? Sticky, caramelized perfection. Copycat meatloaf from Cracker Barrel is hearty, cozy, and honestly… hard to stop eating.

WHY YOU’LL LOVE CRACKER BARREL MEATLOAF

That sweet + tangy glaze gets glossy and irresistible
Super moist thanks to milk, eggs, and crackers
Loaded with real cheddar… not skimpy
Classic comfort food that actually fills you up
Makes amazing leftovers (maybe even better the next day)

Cracker Barrel Meatloaf Recipe

People hear “meatloaf” and immediately think it’s fussy. It’s not.

Everything goes in one bowl. Mix it. Shape it. Into the oven it goes.

The crackers are doing the heavy lifting here… that’s where the tenderness comes from. And the cheese? That’s the part people always notice. It melts right into everything.

Now that glaze… don’t rush that step. That’s where the flavor really shows up. Sweet, tangy, a little sticky on top.

And for the most important part: give your Cracker Barrel meatloaf a few minutes before slicing. I know it’ll be hard to wait… but it matters.

This is the perfect example of why we love hearty Cracker Barrel dinners on weeknights! Others we really can’t get enough of are Country Fried Steak & Pot Roast!

Got leftovers? Use them in our Meatloaf Sandwich Recipe that turns it into the most satisfying next-day lunch!

Also don’t miss our Boston Market Meatloaf Copycat with that signature sweet, tangy glaze and tender beef that made it a fast-casual classic!

Recreate more of the menu at home with our Broccoli Cheddar Chicken & Beignets Copycat for dessert!

CRACKER BARREL MEATLOAF RECIPE VIDEO

Want to see how easy this comes together? Watch our quick recipe video 👇

INGREDIENT NOTES

Ground Beef (80/20): This is not the place for lean meat. You want that fat for flavor and moisture.
Ritz Crackers: Buttery, soft, and exactly what’s in the meatloaf at Cracker Barrel. They keep the texture tender without making it dense like breadcrumbs can.
Cheddar Cheese: Freshly shredded melts smoother and keeps the loaf juicy. Pre-shredded can be a little dry.
Whole Milk: Helps soften everything and keeps the loaf from drying out.
Green Bell Pepper: Adds subtle sweetness and texture. You can swap for red or skip if needed.
Worcestershire Sauce: Quietly adds depth… don’t skip it.

VARIATIONS

No Peppers: Leave them out completely if you’re not a fan. The recipe still works!

Half Beef/Half Pork: Creates a richer, softer texture with extra flavor.

Spicy Version: Add a pinch of red pepper flakes or a little hot sauce to the meat mixture.

BBQ Glaze: Swap ketchup for BBQ sauce for a smokier finish.

Lower Sugar Topping: Cut the brown sugar slightly if you want less sweetness.

No Cheese: Still good, just a little less rich.

Mini Meatloaves: Divide the mixture into smaller portions. Great for faster cooking and easy serving.

SERVING SUGGESTIONS

Pair Cracker Barrel copycat meatloaf with our Creamy Garlic Mashed Potatoes. A classic combo for a reason!
A side of mixed vegetables balances the richness.
Serve with biscuits or dinner rolls to soak up every bit of sauce.
Add Cracker Barrel Mac and Cheese for that full comfort plate.
Leftovers? Slice and serve meatloaf on toasted bread with extra glaze.

CRACKER BARREL COPYCAT MEATLOAF FAQ

Do I have to use cheddar cheese?

No, but it’s highly recommended. It adds flavor and moisture you’ll miss without it.

Why is my meatloaf falling apart?

It’s usually because there’s not enough binder (eggs/crackers) or you sliced it too soon. Let it rest first.

Should I cover Cracker Barrel meatloaf while it bakes?

That’s not necessary. Baking uncovered helps it brown around the edges and caramelizes the sauce into a glaze.

Can I make this ahead of time?

Yes. Mix and shape, cover, and refrigerate this Cracker Barrel meatloaf copycat up to a day ahead. Bake when ready. You can also freeze it cooked and cooled, whole or sliced, for up to 3 months.

I’ve made a lot of meatloaf over the years… and I mean a lot.

This Cracker Barrel meatloaf recipe reminds me of the kind you’d get at a roadside diner where everything’s just a little better than you expected.

Here’s the thing most people miss… don’t overmix the meat. That’s what makes it tough. You want it just combined. A little messy is fine.

And that rest time at the end? That’s not optional. The juices need a minute to settle back in. Cut too soon, and they end up on the pan instead of in your meatloaf.

That’s the difference between good and “wow, this is really good.”

DONNA’S PRO TIPS

Dice the onion and pepper small so they cook evenly.
Shred your own cheese… it really does melt better.
Don’t pack the loaf too tightly when shaping. It needs a little space to stay tender.
Spread the glaze all the way to the edges for full coverage.
Use a thermometer. Guessing leads to dry meatloaf.
Let it rest for the full 10 minutes before slicing for juiciest results.
If there’s excess grease, carefully drain it halfway through baking.
Line your pan… future you will be grateful!

TOOLS NEEDED

Large Mixing Bowl: You need room to mix without overworking the meat.
Baking Dish or Sheet Pan: Something with edges to catch the juices.
Aluminum Foil: Makes cleanup easier (and it will be messy).
Small Bowl: For mixing that glaze.
Meat Thermometer: The easiest way to know when this Cracker Barrel meatloaf copycat is done!

Enjoy!

With love, from our simple kitchen to yours.

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Other Copycat Recipes

Zuppa Toscana Soup

Coca Cola Cake

Cheddar Bay Biscuits Copycat

Texas Roadhouse Rolls Copycat

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Classic, cheesy, ultra-moist meatloaf
Ritz crackers keep it tender
Sweet, tangy glaze is the star finish
Don’t overmix the meat
Use 80/20 beef for best flavor
Fresh shredded cheese works better
Let it rest before slicing
Leftovers are just as good (maybe better)

Cracker Barrel Meatloaf Recipe (Copycat)

This Cracker Barrel Meatloaf Recipe creates a flavorful loaf loaded with cheese and topped with glaze… just like the restaurant version!

Course Main

Cuisine American

Method Oven

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 538cal

Author Donna Elick

Ingredients

1 1/2 pounds ground beef 80/20
3 large eggs, beaten
1 cup crushed Ritz crackers
1 small yellow onion, finely diced (about ½ cup)
1/2 green bell pepper, finely diced (about ½ cup)
12 ounces cheddar cheese, freshly shredded (about 3 cups)
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon garlic powder
2 tablespoons fresh parsley, finely chopped finely chopped
1/2 cup whole milk
1 tablespoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

For the topping:

1/2 cup ketchup
1/2 cup packed light brown sugar
1 teaspoon yellow mustard
1 teaspoon apple cider vinegar

Instructions

PREPARE OVEN AND PAN: Preheat the oven to 350°F. Line a baking dish or rimmed sheet pan with aluminum foil and coat lightly with cooking spray.
MIX MEATLOAF: Add 1 1/2 pounds ground beef, 3 large eggs, beaten, 1 cup crushed Ritz crackers, 1 small yellow onion, finely diced , 1/2 green bell pepper, finely diced , 12 ounces cheddar cheese, freshly shredded , 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon garlic powder, 2 tablespoons fresh parsley, finely chopped, 1/2 cup whole milk, 1 tablespoon Worcestershire sauce, 1/2 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper to a large mixing bowl. Mix just until combined.
SHAPE LOAF: Transfer the meat mixture to the prepared pan and shape it into an even loaf. Keep the loaf compact, but do not pack it too tightly or it can bake up dense.
BAKE: Bake the meatloaf for 30 minutes, until it is starting to set around the edges.
MAKE TOPPING: Stir together 1/2 cup ketchup, 1/2 cup packed light brown sugar, 1 teaspoon yellow mustard, and 1 teaspoon apple cider vinegar in a small bowl until smooth.
GLAZE: Spoon the topping over the meatloaf and spread it into an even layer from edge to edge.
FINISH BAKING: Return the meatloaf to the oven and bake for 20 to 25 minutes more, until the topping is glossy and lightly caramelized and the center reaches 160°F.
REST AND SERVE: Let the meatloaf rest for 10 minutes before slicing. This helps the juices settle so each slice stays tender and holds together.

Video

Notes

Make-Ahead: You can mix and shape the meatloaf up to 1 day ahead. Cover and refrigerate, then bake as directed.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat slices in the microwave in 30-second bursts until warmed through, or cover with foil and reheat in a 325°F oven for 10 to 15 minutes.

Freezing: Freeze the fully baked and cooled meatloaf, whole or sliced, for up to 3 months. Thaw overnight in the refrigerator before reheating.

Ingredient Notes: Use ground beef with an 80/20 fat ratio for the juiciest texture. Freshly shredded cheddar cheese works best here because pre-shredded cheese can make the loaf a little drier. If you do not like green bell pepper, use red bell pepper or leave it out.

Nutrition

Originally published July 2019, updated and republished May 2026

The post Cracker Barrel Meatloaf Recipe (Copycat) + Video appeared first on The Slow Roasted Italian.

Tex Mex Turkey Burger Sliders

Donna Elick — Tue, 05 May 2026 10:00:00 +0000

Turkey Burger Sliders are a fiesta of flavor you can hold in one hand! They’re coated with chipotle seasoning and laden with creamy guac, zesty salsa, and cheddar cheese. Served on buttery grilled buns, these are easily the best turkey burger sliders you can make in 15 minutes!

Turkey Burger Sliders

I mean, really, who doesn’t love sliders? They’re everything you love about a burger but in a cute, handheld size!

Kids grab one, I grab two (or three, or four…), and everyone leaves full and satisfied!

It’s not your average turkey burger sliders recipe, either — these burgers are literally loaded with southwest chipotle flavor!

Next time you’re brainstorming appetizers, a fun new recipe for game day, or just a quick and painless weeknight meal, give this easy recipe for turkey burger sliders a try!

Ingredient Notes and Substitutions

Ground Turkey – I’m usually grabbing the 93:7 ground turkey because that’s the first thing I see, but the less lean options (90, 85, etc.) are fine to use too.

Substitute the ground turkey with ground chicken — no changes and no problem!
Chipotle Seasoning – Mrs. Dash SW Chipotle Seasoning is my absolute favorite. I put it on everything! But you can use any chipotle seasoning blend you have in your pantry.

And if you don’t have any in your pantry, you can easily whip some up with any chili powder, paprika, onion and garlic powder, and salt that you have lying around. Even better if you can add some dried cilantro and cumin!
Salsa – Use any brand you like! I usually go with Wholly. Mild, medium, and hot are all delicious, depending on your spice preference.

Pico de gallo is also an awesome topping, and it’s a little less moist. Lots of room to customize here!
Guacamole – Again, Wholly is my go-to. But any brand works!

I also have a few guacamole recipes up my sleeve — so whether you like it chunky, healthy as can be, or as close to that Chipotle guac as you can get, I’ve got you covered!
Cheddar Cheese – Has anyone ever been upset to find melted cheddar on their burger? I don’t think so!

Because this recipe for turkey burger sliders has a southwestern theme, some other cheeses include Pepper Jack, chipotle Jack, and Monterey Jack.
Slider Rolls – Brioche, pretzel, sweet Hawaiian, basic buttery slider buns… really, any of them will work!

How to Make the Best Turkey Burger Sliders

Watch the internal temperature of your patties.

Make sure you’re cooking your poultry long enough that it’s safe to eat!

If you’re used to cooking with beef, you might be thrown off by the safe temperature for turkey: 165°F compared to beef’s 145°F.

Of course, you don’t want to overcook them, either. Using a meat thermometer and not making the patties too large will help a lot with this.

No grill? No problem!

I usually make this turkey burger sliders recipe on a gas or charcoal grill, but a tabletop grill or even a grill pan that you use on your stove is totally fine.

Honestly, you could make these in any ol’ skillet, too — it’s all about high, even heat!

Preheating is your best friend when it comes to burgers! Let that grill, griddle, or stovetop get nice and hot before you get started.

Explore other Tex-Mex toppings.

There are loads of mouthwatering Tex-Mex toppings — think of what you’d find at a taco bar — that would make these the best turkey burger sliders you’ve ever had!

The veggies are easy: any fajita vegetables are a no-brainer! Bell peppers, jalapenos, onions, etc.

Pickled vegetables are also awesome for a little acidity and crunch.

Some crispy tortilla strips or Fritos are also spectacular options to give your sliders a little texture.

For some freshness, mango, pineapple, or corn salsa are a few sweeter, juicy alternatives to regular salsa or pico de gallo!

And any crema or queso is great for drizzling onto your sliders to add some moisture.

Prep Ahead

Portion ground meat
Season the patties

Kitchen Tools You Will Need

Outdoor or Countertop Grill
Heat-Safe Spatula for flipping the patties and grilling the buns.
Meat Thermometer – Never second-guess if grilled meats are safe to eat! A quick-read digital thermometer provides fast and accurate results.

Serving Suggestions

Pair this recipe for turkey burger sliders with any and all BBQ and burger sides you have in your arsenal! Potato salad, fries, coleslaw — you name it!

Wouldn’t it be nice to stick to that Tex-Mex theme too? Southwestern pasta salad, mac & cheese, some crunchy nachos, or tangy Mexican street corn all sound good to me!

Storing and Reheating Leftovers

Turkey burger sliders can be refrigerated for up to 4 days.

Store the buns separately so that they don’t get soggy — those can be stored at room temperature, but make sure they’re in an airtight container to keep them from getting stale!

Reheat the patties by adding them to a skillet with a little water on medium heat. Cover and let them gently steam to get back to temperature without overcooking and drying out!

You can also do this in a microwave-safe bowl covered with a paper towel.

Turkey Burger Sliders Recipe FAQ

What’s the best binder for turkey burger sliders?

I actually don’t add any binders to my ground turkey sliders! As long as you don’t mess with the meat too much, those patties should stick together no problem.

That’s one of the reasons why I season the outside of the patties rather than mixing it into the meat. Overmixing is a surefire way to make tough sliders that fall apart while you’re grilling.

How do you keep turkey burgers from drying out?

Well, the first thing to remember is that these do not take a ton of time to cook — just about 3 minutes per side. And overcooking them will dry them out in a flash!

Another common mistake that people make is pressing down on the patties while they’re grilling.

I know it’s super tempting, but this will squish all of the tasty juice of the meat and absolutely result in a dry burger. So leave those patties be to keep your turkey burger sliders nice and juicy.

Does ground turkey have a lot of protein?

It sure does! Turkey is an awesome, lean source of protein.

Compared to lean beef (the usual burger protein), it has just as much (if not more!) protein and way less saturated fat. It’s a fabulous protein across the board!

DONNA’S PRO TIPS

Press a slight indentation so patties cook evenly
Don’t press down on the burgers while cooking — you’ll lose juices
Melt cheese with the lid closed for better coverage
Toast buns lightly so they hold up to the toppings
Drain salsa well before adding
Use a thermometer instead of guessing doneness
Let burgers rest briefly before assembling

Enjoy!

With love, from our simple kitchen to yours.

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Buy the Ebook Now

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Flavor-packed turkey sliders with Tex-Mex toppings
Chipotle seasoning brings smoky heat
Cheddar, guacamole, and salsa make them anything but boring
Don’t overcook — 165°F is the target
Drain salsa to avoid soggy buns
Quick to cook, great for parties or easy dinners
Works on grill or stovetop
Simple upgrades make a big difference

Fully Loaded Tex-Mex Turkey Burger Sliders

Fully loaded Tex-Mex turkey burger sliders are piled high with a fiesta of southwestern flavors in one spectacular handheld package.

Course Main

Cuisine Tex Mex

Method Grill

Prep Time 10

Cook Time 6

Total Time 16

Servings

Calories 288cal

Author Donna Elick

Equipment

grill

Ingredients

24 ounces ground turkey about 1 ½ pounds
4 teaspoons Southwest chipotle seasoning
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
4 ounces cheddar cheese, shredded (about 1 cup)
1 8-oz container salsa, drained
1 8-oz container guacamole
8 slider buns, split
2 tablespoons unsalted butter, softened

Instructions

PREHEAT GRILL: Preheat a grill to high heat, about 450°F.
FORM PATTIES: Divide 24 ounces ground turkey into 8 equal portions (about 3 ounces each). Shape into patties slightly larger than the slider buns and press a shallow indentation in the center of each patty.
SEASON PATTIES: Sprinkle the patties evenly with 4 teaspoons Southwest chipotle seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Gently press the seasoning into all sides of the patties.
GRILL BURGERS: Place patties on the grill and cook for about 3 minutes until lightly charred. Flip and cook another 3 to 4 minutes until fully cooked through and the internal temperature reaches 165°F.
ADD CHEESE: During the last minute of cooking, sprinkle about 2 tablespoons of the 4 ounces cheddar cheese, shredded over each patty and close the grill lid until melted.
TOAST BUNS: Spread the cut sides of the 8 slider buns, split with 2 tablespoons unsalted butter, softened. Place buns butter-side down on the grill and toast for about 1 minute until golden.
ASSEMBLE SLIDERS: Spread about 2 to 3 tablespoons of 1 8-oz container guacamole on the bottom buns. Place the cheeseburger patties on top, then spoon 2 to 3 tablespoons of 1 8-oz container salsa, drained over each burger.
SERVE: Place the top buns on and serve immediately.

Notes

Make-Ahead: Patties can be formed up to 1 day ahead and stored covered in the refrigerator.

Storage: Store leftover cooked sliders in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat patties in a skillet over medium heat or in a 325°F oven for about 8 to 10 minutes until warmed through.

Freezing: Raw patties can be frozen for up to 3 months. Thaw overnight in the refrigerator before cooking.

Ingredient Tip: Draining the salsa prevents the buns from getting soggy while still delivering fresh Tex-Mex flavor.

TSRI Tip: I highly recommend using our Favorite Salsa and Best Ever Guacamole (Chipotle Copycat) instead of store-bought versions. The fresh flavor makes these sliders absolutely irresistible.

Nutrition

Originally published June 2012, updated and republished May 2026

The post Tex Mex Turkey Burger Sliders appeared first on The Slow Roasted Italian.

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