WHY YOU’LL LOVE THIS CHIPOTLE RICE RECIPE

• Tastes just like Chipotle… maybe even better
  
• Light, fluffy rice with fresh citrus flavor
  
• Simple ingredients, nothing complicated
  
• Perfect base for bowls, burritos, or meals
  
• Easy to make ahead and reheat

Cilantro Lime Rice

I’ve always been a huge fan of Chipotle. Like… enough that I started recreating my favorites at home so I could have them whenever I wanted.

And this cilantro lime rice? This is a staple.

It’s simple, but it’s one of those recipes that people always ask about. That rice is light, fluffy, just the right amount of citrus… it makes everything else on the plate better.

And honestly, after making it this way for so long… I like it better than the original.

Don’t skip the fresh citrus at the end. That’s where it all comes together.

INGREDIENT NOTES

• Long-Grain White Rice: Jasmine or basmati both work well since they stay fluffy and don’t clump together.
  
• Bay Leaf: Adds a subtle depth while the rice cooks. Don’t skip it.
  
• Fresh Citrus Juice: The mix of lime, lemon, and orange gives that signature flavor. Bottled won’t hit the same!
  
• Canola Oil: Keeps the rice from drying out and helps carry the flavor. The original Chipotle cilantro lime rice recipe calls for rice bran oil, but any neutral oil works.
  
• Fresh Cilantro: Adds that clean, fresh finish. Chop it finely so it blends evenly into the rice.

VARIATIONS

Brown Rice Version: Use brown rice, but add a little extra water and cook a few minutes longer.

Extra Lime: Add more lime juice if you like your Chipotle cilantro lime rice brighter and more citrus-forward.

No Cilantro: Skip it completely if you’re not a fan. The citrus still carried the flavor.

Spicy Add-On: Stir in a pinch of red pepper flakes for a little heat.

Garlic Touch: Add a small pinch of garlic powder for a subtle savory layer.

Low Carb: Make fresh cauliflower rice instead.

SERVING SUGGESTIONS

• Use copycat Chipotle cilantro lime rice as a base for chicken, steak, or veggie bowls.
  
• Stuff it into burritos or wraps with your favorite fillings… like barbacoa beef or pork carnitas!
  
• Add black or pinto beans, avocado, and grilled veggies for an easy meal.
  
• Pair with our Chipotle corn salsa for a full spread.

CILANTRO LIME RICE RECIPE FAQ

I’ve made a lot of copycat recipes over the years, and this cilantro lime rice recipe taught me something simple but important… timing matters.

If you add the citrus while the rice is cooking, it disappears. The flavor dulls out, and you don’t get that fresh, clean bite. But stir it in at the end? Completely different story.

That’s what gives you that real Chipotle flavor.

And fluffing matters too. Don’t stir it like you’re mixing something heavy. Use a fork, keep it light, and let the grains stay separate. That’s how you get that soft, fluffy texture every time.

TOOLS NEEDED

• Medium Saucepan with Lid: Essential for properly cooking and steaming the rice.
  
• Fork: For easy fluffing without smashing the grains.
  
• Measuring Cups and Spoons: Keeps the ratios right.
  
• Knife and Cutting Board: For prepping cilantro and citrus.

Enjoy!

With love, from our simple kitchen to yours.

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Cilantro Lime Rice (Copycat Recipe)

Our copycat Cilantro Lime Rice tastes just like the kind from Chipotle! Fluffy, fresh, and delicious in burritos and bowls or as a side.

Course Main

Cuisine Mexican

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 202cal

Author Donna Elick

Ingredients

• 2 cups water
• 1 cup long-grain white rice jasmine or basmati
• 1 bay leaf
• 1 teaspoon kosher salt
• 1 tablespoon canola oil or other neutral oil
• 1 tablespoon fresh cilantro, finely chopped
• 1 tablespoon fresh lime juice
• 2 teaspoons fresh lemon juice
• 1 teaspoon orange juice

Instructions

• BOIL WATER: In a medium saucepan bring 2 cups water to a boil over high heat.
• ADD RICE: Add 1 cup long-grain white rice, 1 bay leaf, and 1 teaspoon kosher salt. Stir once to combine.
• SIMMER: Return to a boil, then reduce heat to low. Cover and simmer for 15 minutes until the water is absorbed and the rice is tender.
• REST: Remove the saucepan from heat and let the rice sit, covered, for 5 minutes to finish steaming.
• FLUFF RICE: Remove the bay leaf. Use a fork to gently fluff the rice.
• ADD FLAVOR: Add 1 tablespoon canola oil or other neutral oil, 1 tablespoon fresh cilantro, finely chopped, 1 tablespoon fresh lime juice, 2 teaspoons fresh lemon juice, and 1 teaspoon orange juice. Stir gently until evenly combined.
• SERVE: Serve warm.

Video

Notes

Make-Ahead: Rice can be made up to 2 days ahead and stored in the refrigerator. Reheat before serving.

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

Reheating: Reheat in the microwave with a splash of water, covered, for 1 to 2 minutes until warm.

Freezing: Freeze cooked rice in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Ingredient Tip: Fresh citrus juice and cilantro added after cooking give this rice its signature bright Chipotle flavor.

Nutrition

Serving: 1 | Calories: 202cal | Carbohydrates: 38g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 590mg | Sugar: 1g | Fiber: 1g | Calcium: 18mg | Iron: 1mg

Originally published September 2012, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cilantro Lime Rice (Copycat Recipe) + Video appeared first on The Slow Roasted Italian.

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

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Slider Recipes

Instant Pot Root Beer Pulled Pork Sliders Recipe

Best Easy French Dip Sliders (20 Minute Recipe)

Cheesy Sausage and Pepper Italian Sliders Recipe + Video

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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 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

Servings 8

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

Serving: 1 | Calories: 288cal | Carbohydrates: 28g | Protein: 28g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 61mg | Sodium: 412mg | Sugar: 1g | Fiber: 2g | Calcium: 142mg | Iron: 2mg

Originally published June 2012, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

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

Guacamole Burger

You know I’m all about Mexican flavors when I’m not busy whipping up Italian favorites… and I love plenty of heat either way…!

So I figured, why not make a burger with Tex Mex flavor and top it with some tasty dips? And boy, did that idea pay off in spades!!

The salsa is fresh and tangy, the guacamole is savory and creamy, and the seasoned burger patty makes your taste buds tingle. I’m telling you, there wasn’t a crumb left on my plate!

I’ve also got a turkey burger version that’s a bit leaner and not quite as heavy. And if you aren’t a fan of avocados, you’ll love this cheese-stuffed burger that’s also topped with salsa.

Ingredient Notes and Substitutions

• Lean Ground Beef – Because of all the moist toppings, we’re going extra lean for the patties — 93% blend, in fact!
  
• Tex Mex Seasoning – Make your own or grab a bottle of Mrs Dash SW Chipotle seasoning and add a little salt.
  
• Cheddar Cheese – Instead of adding slices to your patties, top them with shredded cheddar for a better melt.
  
  Monterey Jack or Colby are great swaps, or try Pepper Jack for more kick.
  
• Guacamole – Double down on salsa flavor and make your Tex Mex burger with Wholly Guacamole’s Pico de Gallo guac.
  
  Prefer to make it from scratch? I’ve got a chunky guacamole recipe that will do the trick, plus a lighter option without any sour cream or yogurt.
  
• Salsa – I’m a big fan of pico de gallo on burgers myself, but any kind of salsa will work! Grab a jar from the store or make it from scratch.
  
  I’ve got recipes for restaurant-style, roasted tomato, or a boozy Bloody Mary version that’s full of heat!
  
• Hamburger Buns – Use your favorite, whether it’s classic sesame seed or buttery brioche. Don’t forget to toast them on the grill before assembling your guacamole burger!

Tips and Tricks to Make the Perfect Tex Mex Burger

• Rub the seasonings on the patties instead of mixing them in.

The flavor of your chipotle burger will be much bolder this way, and having the seasonings on the surface helps with the sear.

Shape the patties first, making them a little wider than your buns. Add a small indent in the center (this prevents it from doming up when cooked), then sprinkle the seasoning mix on top.

Use your fingers to gently press the spices into the meat to help them stick!

• Keep beef patties cold until you’re ready to grill.

Unlike other cuts, ground meat holds its shape better when it’s chilled compared to room temperature.

This means you can shape and season your burger patties ahead of time, then carry them right out to the grill when you’re ready.

• Use a thicker salsa for the best eating experience.

If it’s overly watery, your guacamole burger will be hard to eat — and extra messy! You may need to strain off the extra liquid or spoon it carefully from the bowl.

Make sure to toast those buns on the grill as well. The crunchier texture will prevent the buns from becoming soggy.

Prep Ahead

• Mix Tex Mex seasoning
• Shred cheese
• Make salsa and guacamole (if needed)

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.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
• Heat-Safe Spatula and BBQ Tray for transferring the beef patties on and off the grill.

Serving Suggestions

Once your burgers are off the grill, let them rest for a few minutes to stay juicy. You can use this time to toast the buns with a little butter — just for a minute or they’ll burn.

Add guacamole to the bottom bun, then top with a cheese-covered patty. Spoon salsa on top and finish with the other bun.

Serve your burger Tex Mex style with a side of street corn salad and grilled sweet potato fries. And if you’re dining on the patio, add a frosty margarita while you’re at it!

Storing and Reheating Leftovers

Keep grilled beef patties in an airtight container in the refrigerator for 3-4 days. Or, freeze them for 2-3 months.

Any leftover salsa can also be kept in the fridge for a few days, but the guacamole is best made fresh. The longer it sits, the more it’ll brown.

Reheat chipotle burger patties in the oven at 350°F for about 10 minutes, or in the air fryer for 5-6 minutes.

You can place one in a skillet with a splash of water and cover it with a lid. Heat over medium-low until warmed through, then assemble your Tex Mex burger like new!

Chipotle Burger FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Burger Recipes

Whataburger Patty Melt Copycat Recipe

Spicy Buffalo Chicken Burgers

Muffaletta Cheeseburger

Smokehouse Barbecue Bacon Burger

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Tex Mex Guacamole Burger

Make this Guacamole Burger packed full of Tex Mex seasoning. With cheese and salsa in the mix, it's an incredibly moist and flavorful bite!

Course Main

Cuisine Tex Mex

Method Grill

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 761cal

Author Donna Elick

Ingredients

• 2 pounds 80-85 percent lean ground beef
• 2 teaspoons Tex-Mex seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 4 ounces cheddar cheese, shredded (about 1 cup)
• 1 cup guacamole
• 1 cup pico de gallo
• 4 large hamburger buns
• 2 tablespoons unsalted butter, softened

Instructions

• PREHEAT GRILL: Preheat a grill to high heat, about 450°F.
• FORM PATTIES: Divide 2 pounds 80-85 percent lean ground beef into 4 equal portions and shape into patties about ½ inch thick. Form each patty slightly larger than the hamburger buns and press a shallow indentation in the center so the burgers cook evenly.
• SEASON BURGERS: Sprinkle 2 teaspoons Tex-Mex seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper evenly over both sides of the patties. Gently press the seasoning into the meat.
• GRILL BURGERS: Place the patties on the grill and cook for about 4 to 5 minutes until a browned crust forms. Flip the burgers and cook another 4 minutes for medium doneness, until the internal temperature reaches about 160°F.
• ADD CHEESE: During the last minute of cooking, sprinkle about 4 ounces cheddar cheese, shredded over each burger and close the grill lid until the cheese melts.
• TOAST BUNS: Spread the cut sides of the 4 large hamburger buns with 2 tablespoons unsalted butter, softened. Place the buns butter-side down on the grill and toast for about 1 minute until golden brown.
• ASSEMBLE BURGERS: Spread about ¼ cup of the 1 cup guacamole on the bottom half of each bun. Place the cheeseburger on top, then spoon about ¼ cup of the 1 cup pico de gallo over the burger.
• SERVE: Place the top buns on the burgers and serve immediately while warm.

Notes

Make-Ahead: The burger patties can be formed up to 1 day ahead and stored covered in the refrigerator until ready to grill.

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

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

Freezing: Raw burger patties can be frozen for up to 3 months. Place parchment paper between patties and store in a freezer-safe bag.

Stovetop Method: If you don’t have a grill, cook the burgers in a large skillet or cast iron pan. Heat the skillet over medium-high heat and add the patties. Cook for about 4 to 5 minutes until a browned crust forms. Flip and cook another 4 minutes until the internal temperature reaches about 160°F. Sprinkle the cheddar cheese on top during the last minute of cooking and cover the pan briefly to melt the cheese. Toast the buttered buns in the same skillet for about 30 to 60 seconds until golden.

Nutrition

Serving: 1 | Calories: 761cal | Carbohydrates: 36g | Protein: 57g | Fat: 43g | Saturated Fat: 16g | Cholesterol: 176mg | Sodium: 954mg | Sugar: 9g | Fiber: 5g | Calcium: 296mg | Iron: 7mg

Originally published May 2012, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Tex Mex Guacamole Burger Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS ROASTED SALSA VERDE RECIPE

• Fresh roasted flavor that beats store-bought
  
• Bright, tangy, and perfectly balanced
  
• Easy 30-minute recipe
  
• Freezer friendly
  
• One of the most versatile sauces in the kitchen

Roasted Salsa Verde

We love, love, love salsa verde in this house. That bright, tangy green salsa. You know, the one that shows up on every taco truck table. 

Honestly, we use it in so many recipes that it’s almost embarrassing. Enchiladas, carnitas, tacos, burrito bowls, casseroles, even soup… if there’s a way to add salsa verde to it, we’ve probably tried it.

Often, I’ll reach for Macayo’s Salsa Verde, which is one of my favorite shortcuts. But when I really want to knock a recipe out of the park, I make it from scratch.

Making salsa verde with roasted tomatillos and peppers makes all the difference. The flavor gets deeper, a little smoky, and much more complex than anything from a jar.

And once you taste it fresh? You start finding excuses to put this roasted salsa verde on everything.

INGREDIENT NOTES 

• Tomatillos: The base of salsa verde. When roasted, they develop a deeper, slightly sweet flavor. The fruit inside should feel firm and smooth, but the husks should be slightly loose.
  
• Jalapeño & Serrano Peppers: Provide heat and complexity. Removing the seeds keeps the salsa mild.
  
• Garlic: Roasting softens the sharp bite and adds savory depth.
  
• White Onion: Adds brightness and balance to the salsa.
  
• Fresh Cilantro: Essential for that classic salsa verde flavor.
  
• Lime Juice: Brings acidity that brightens the entire salsa.

VARIATIONS

Smoky Salsa Verde: Add a roasted poblano pepper to the mix.

Extra Spicy Version: Leave the seeds in the peppers and add another serrano.

Avocado Salsa Verde: Blend in 1 ripe avocado for a creamy version.

Charred Tomatillo Salsa: Grill the tomatillos and peppers instead of broiling.

SERVING SUGGESTIONS 

• A must for chicken tacos and carnitas!
  
• Use it for enchiladas or smothered burritos.
  
• Eat roasted tomatillo salsa verde straight with tortilla chips.
  
• Spoon some over burrito bowls.
  
• Drizzle over fried eggs, huevos rancheros, or breakfast tacos.
  
• Use this roasted salsa verde recipe in our chicken soup.
  

ROASTED TOMATILLO SALSA VERDE FAQ

Roasting the vegetables before blending is what makes this roasted tomatillo salsa verde recipe so special. 

The high heat caramelizes the tomatillos and lightly chars the peppers, which adds depth and removes the raw bite you sometimes get with uncooked salsa verde.

Letting the salsa rest in the refrigerator for a little while also helps the flavors meld together, creating a brighter and more balanced sauce.

TOOLS NEEDED 

• Rimmed Baking Sheet: For roasting the tomatillos, peppers, and garlic.
  
• Blender or Food Processor: To blend the sauce into an even, smooth consistency.
  
• Knife and Cutting Board: Prepping veggies is a breeze.
  
• Citrus Juicer: Optional, but it easily gets every last drop out of the limes.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Condiment Recipes

Easy Homemade Red Enchilada Sauce Recipe

Homemade Honey Mustard Dipping Sauce Recipe + Video

Big Mac Sauce McDonald’s Copycat Recipe

Best Ever Jack Daniels BBQ Sauce (Homemade Recipe)

Print

Roasted Salsa Verde

Roasted Salsa Verde is easy to make from scratch, and the complex flavor is so much better than anything jarred! Ready in 30 minutes or less.

Course Condiment

Cuisine Mexican

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Cool Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 24 makes about 3 cups

Calories 11cal

Author Donna Elick

Ingredients

• 1 1/2 pounds tomatillos, husked, rinsed, and halved
• 1 medium jalapeño pepper, halved and seeds removed (for more heat, leave some seeds)
• 1 medium serrano pepper, halved and seeds removed (for more heat, leave some seeds)
• 3 cloves garlic, peeled
• 1/4 small white onion, chopped about ½ cup
• 1/2 cup fresh cilantro, chopped (leaves and tender stems)
• 1 medium lime, juiced (about 2 tablespoons)
• 1 teaspoon kosher salt

Instructions

• PREHEAT BROILER: Place an oven rack about 6 inches below the broiler and preheat the broiler. Lightly grease a rimmed baking sheet.
• ARRANGE VEGETABLES: Place 1 1/2 pounds tomatillos, husked, rinsed, and halved cut side down on the baking sheet. Add 1 medium jalapeño pepper, halved and seeds removed , 1 medium serrano pepper, halved and seeds removed, and 3 cloves garlic, peeled.
• BROIL VEGETABLES: Broil for about 5 minutes until the vegetables begin to blister. Remove the garlic cloves so they do not burn. Continue broiling the tomatillos and peppers for another 5 to 7 minutes until the skins are charred and blistered.
• COOL VEGETABLES: Remove the baking sheet from the oven and allow the vegetables to cool for about 10 minutes.
• BLEND SALSA: Add the roasted tomatillos, peppers, garlic, 1/4 small white onion, chopped, 1/2 cup fresh cilantro, chopped, 1 medium lime, juiced, and 1 teaspoon kosher salt to a blender or food processor.
• PULSE: Pulse until the salsa reaches your desired consistency. For a chunkier salsa, pulse a few times. For a smoother salsa, blend longer.
• SERVE: Taste and adjust salt if needed. Serve immediately or refrigerate for later use.

Notes

Make-Ahead: Salsa verde can be made up to 2 days ahead. The flavor improves as it sits in the refrigerator.

Storage: Store in an airtight container in the refrigerator for up to 1 week.

Freezing: Freeze salsa verde in small containers for up to 3 months. Thaw overnight in the refrigerator and stir before serving.

Heat Tip: For a milder salsa, remove all seeds from the peppers. For a spicier salsa, leave some seeds or add another serrano pepper.

Ingredient Tip: Tomatillos should be bright green and firm with a dry papery husk. Rinse them well after removing the husk to remove the sticky residue.

Nutrition

Serving: 1 | Calories: 11cal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.3g | Saturated Fat: 0.04g | Sodium: 108mg | Sugar: 1g | Fiber: 1g | Calcium: 4mg | Iron: 0.2mg

Originally published April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Roasted Salsa Verde appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS SLOW COOKER CARNITAS RECIPE

• Only three ingredients and almost zero prep
  
• Slow cooker does nearly all the work
  
• Perfect for feeding a crowd
  
• Crispy carnitas texture with a simple broiler trick
  
• Great for tacos, burritos, bowls, and nachos

Slow Cooker Carnitas

This carnitas recipe for the slow cooker is one of those “how is this so good with so little effort?” dinners.

It’s barely even a recipe… just pork, salsa, and onion. But somehow the crockpot turns it into something that tastes like you spent all day working on it.

The pork slowly cooks down until it’s fall-apart tender, soaking up all that bright flavor from the salsa.

When you shred it and give it a quick trip under the broiler, those edges get crispy and golden while the inside stays juicy.

And suddenly that simple slow cooker pork turns into proper carnitas. The kind that belongs piled into warm tortillas with lime and cilantro.

INGREDIENT NOTES

• Pork Shoulder: This cut is perfect for carnitas because it contains enough fat and connective tissue to become incredibly tender during slow cooking.
  
• Green Salsa: Provides the seasoning and acidity that balances the richness of the pork.
  
• White Onion: Has a clean, sharp flavor that complements the salsa.
  
• Salt & Pepper: A simple finish that brings the flavor together once the pork is shredded.

VARIATIONS

Citrus Carnitas: Add fresh orange juice and lime juice before cooking.

Spicy Carnitas: Use a hotter salsa or add diced jalapeños.

Classic Seasonings: Rub pork shoulder with cumin, dried oregano, and chili powder. Cook in a little chicken stock with lime juice.

Deeper Flavor: Sear the meat on all sides before placing it in the slow cooker.

SERVING SUGGESTIONS

• Make street tacos with extra onion and cilantro.
  
• Add a Southwest chopped salad on the side.
  
• Serve slow cooker carnitas with flour tortillas, pico de gallo, cilantro, and lime wedges.
  
• Use in place of ground beef for sheet pan nachos.
  
• Pile shredded pork onto rice bowls with black or pinto beans, corn salsa, and avocado.
  
• Stuff into sheet pan quesadillas or enchiladas.

CARNITAS RECIPE SLOW COOKER FAQ

Carnitas are all about texture contrast.

The slow cooker makes the pork incredibly tender and juicy, but the magic happens when you crisp the shredded meat.

Spreading the pork on a sheet pan and broiling it quickly caramelizes the edges while keeping the inside moist.

This creates the perfect mix of tender meat and crispy bites… exactly what great carnitas should have.

TOOLS NEEDED

• Slow Cooker: Minimum of 5-quart to fit the pork shoulder.
  
• Cutting Board: If you don’t want to shred pork carnitas in the slow cooker.
  
• Two Forks: For shredding. Doesn’t take too much effort!
  
• Rimmed Baking Sheet: A quick broil gets the edges crispy.

Enjoy!

With love, from our simple kitchen to yours.

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Slow Cooker Carnitas (3-Ingredient Pork Recipe)

These Slow Cooker Carnitas are so easy, they just about cook themselves. Toss pork shoulder, onion, and salsa verde in the crockpot and go!

Course Main

Cuisine Mexican

Method Slow Cooker

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 10 people

Calories 314cal

Author Donna Elick

Equipment

• slow cooker

Ingredients

• 5 pounds boneless pork shoulder
• 2 cups green salsa I like 505
• 1 medium white onion, diced (about 1 cup)
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper

Instructions

• ADD INGREDIENTS: Place 5 pounds boneless pork shoulder in the bottom of a slow cooker. Sprinkle 1 medium white onion, diced over the pork and pour 2 cups green salsa evenly over the top.
• COOK: Cover and cook on High for 3 to 4 hours or on Low for 6 to 8 hours, until the pork is very tender and easily pulls apart with a fork.
• SHRED PORK: Remove the pork from the slow cooker and place it on a large cutting board. Use two forks to shred the meat into bite-size pieces.
• SEASON: Return the shredded pork to the slow cooker and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon fresh ground black pepper. Stir to combine.
• ABSORB FLAVOR: Cover and cook on High for 30 minutes longer so the shredded pork absorbs the cooking juices.
• FINISH: Stir once more before serving. Taste for seasoning. Add more salt as desired.
• OPTIONAL – CRISP THE CARNITAS: Spread shredded pork on a rimmed baking sheet and broil 3 to 5 minutes until crispy.

  Then return the crispy pork to the slow cooker juices or serve immediately.

Video

Notes

Make-Ahead: Carnitas can be made up to 2 days ahead and stored in the refrigerator. Reheat gently before serving.

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

Reheating: Reheat in a skillet over medium heat or microwave in 30-second intervals until warmed through.

Freezing: Freeze shredded carnitas in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Ingredient Tip: Use a flavorful green salsa. A salsa made with tomatillos, garlic, and lime gives the carnitas bright flavor and balances the richness of the pork.

Nutrition

Serving: 6ounces | Calories: 314cal | Carbohydrates: 4g | Protein: 51g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 136mg | Sodium: 448mg | Sugar: 3g | Fiber: 1g | Calcium: 18mg | Iron: 2mg

Originally published November 2015, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Slow Cooker Carnitas (3-Ingredient Pork Recipe) + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CHIPOTLE CORN SALSA

• Bright, fresh Chipotle-style flavor
  
• Sweet corn with smoky roasted poblano
  
• Perfect for tacos, burritos, bowls, or chips
  
• Quick to make and great for parties
  
• One of the most popular Chipotle copycat recipes

Chipotle Corn Salsa Recipe

I have a bit of a thing for Chipotle.

Actually… more than a bit.

I love it so much that over the years I’ve recreated a whole lineup of Chipotle copycat recipes at home. It started with one or two favorites, and before long, we had an entire menu of them.

Now one of my favorite ways to entertain is to build a Chipotle-at-home food bar.

A couple of main proteins in slow cookers, a stack of tortillas, bowls of toppings, and suddenly everyone is building their own burritos and rice bowls.

This chile corn salsa is always part of that spread.

It’s bright, fresh, and packed with flavor: sweet corn, roasted poblano, a little heat from jalapeños, and plenty of lime. It’s the kind of topping that works on everything… and somehow tastes even better the next day.

INGREDIENT NOTES

• Sweet Corn: White sweet corn is closest to the Chipotle version, but yellow corn works beautifully too.
  
• Poblano Peppers: Roasting them adds smoky depth that makes the salsa taste restaurant-quality. You can use fire roasted diced green chiles to make this Chipotle corn salsa recipe even faster. 
  
• Jalapeños: Bring fresh heat. Adjust the amount depending on your spice preference.
  
• Red Onion: Adds sharpness and color contrast.
  
• Fresh Lime & Lemon Juice: The citrus brightens the entire salsa and keeps the flavors balanced.

VARIATIONS

Mild Version: Remove the jalapeño seeds or use only one pepper.

Spicy Version: Add extra jalapeños or a pinch of cayenne.

Grilled Corn Salsa: Use grilled fresh corn instead of frozen for deeper flavor.

Mango Corn Salsa: Add diced fresh mango for sweetness.

SERVING SUGGESTIONS

• Enjoy Chipotle corn sala with tortilla chips.
  
• Serve with Chipotle copycat barbacoa or pork carnitas.
  
• Add to tacos or burritos.
  
• Spoon over grilled chicken or steak.
  
• Use in burrito bowls or walking tacos.
  
• Perfect topping for nachos.

CORN SALSA CHIPOTLE FAQ

The roasted poblano peppers are what really elevate this corn salsa Chipotle recipe.

Roasting concentrates their flavor and adds a subtle smokiness that balances the sweetness of the corn. Then comes the heat from the jalapeños.

Letting the salsa rest for about 30 minutes before serving allows the citrus, onion, and peppers to meld together so the flavors taste brighter and more balanced.

TOOLS NEEDED

• Baking Sheet: To roast the poblanos.
  
• Aluminum Foil: Lines the baking sheet for easy cleanup.
  
• Mixing Bowl: Cover with plastic wrap to steam the peppers. Use again to mix the Chipotle corn salsa.
  
• Cutting Board + Sharp Knife: Makes prep easy.

Enjoy!

With love, from our simple kitchen to yours.

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Chipotle Corn Salsa Recipe

This Chipotle Corn Salsa Recipe is an easy copycat of the spicy corn salsa at Chipotle Mexican Grill. The flavor is out of this world!

Course Side Dish

Cuisine Mexican

Method Mixed, Oven

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 49cal

Author Donna Elick

Ingredients

• 2 poblano peppers
• 4 cups frozen white sweet corn, thawed and drained
• 1/2 medium red onion, finely diced (about ½ cup)
• 1/2 cup fresh cilantro, chopped
• 2 medium jalapeño peppers, finely diced (about ¼ cup)
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon kosher salt

Instructions

• PREHEAT OVEN: Preheat the oven to 425°F and place the oven rack in the upper position. Line a baking sheet with aluminum foil.
• ROAST POBLANOS: Place 2 poblano peppers on the prepared baking sheet. Roast for 15 to 20 minutes, turning every 5 minutes, until the skins are blistered and charred on all sides.
• STEAM PEPPERS: Transfer the roasted peppers to a bowl and cover tightly with plastic wrap. Let sit for 5 minutes so the skins loosen.
• PEEL AND CHOP: Using your fingers, peel the skins from the peppers. Cut the peppers in half, remove the seeds, and finely chop the flesh.
• COMBINE SALSA: In a medium bowl combine the chopped poblanos, 4 cups frozen white sweet corn, thawed and drained, 1/2 medium red onion, finely diced , 1/2 cup fresh cilantro, chopped, and 2 medium jalapeño peppers, finely diced .
• SEASON: Add 1 tablespoon fresh lime juice, 1 tablespoon fresh lemon juice, and 1/2 teaspoon kosher salt. Toss until evenly combined.
• CHILL OR SERVE: Serve immediately or refrigerate for 30 minutes to allow the flavors to blend.

Notes

Make-Ahead: This salsa can be made up to 2 days in advance. Store covered in the refrigerator.

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

Freezing: Freezing is not recommended. The vegetables will lose their crisp texture.

Heat Tip: Remove the seeds from the jalapeños for a milder salsa. For more heat, leave some seeds or add an extra jalapeño.

Shortcut: Substitute 1 (4 ounce) can fire roasted diced green chiles for the roasted poblanos to save time.

Nutrition

Serving: 1 | Calories: 49cal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 105mg | Sugar: 4g | Fiber: 1g | Calcium: 5mg | Iron: 1mg

Originally published August 2016, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chipotle Corn Salsa Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CHIPOTLE BEEF BARBACOA

• Rich, smoky flavor just like the restaurant version
  
• Slow cooker does most of the work
  
• Makes a large batch for feeding a crowd
  
• Perfect for tacos, burritos, bowls, and nachos
  
• Tastes even better the next day

Barbacoa Recipe

There are a few things I always order at Chipotle. Barbacoa is one of them.

It’s smoky, a little spicy, and deeply savory in that slow-cooked way that just tastes like someone knew exactly what they were doing.

But once you realize how easy it is to make Chipotle beef barbacoa at home (and how much better it can be when you control the ingredients!), it becomes one of those recipes that earns a permanent place in the rotation.

Honestly, it’s turned into a bit of a thing in our house. We have a whole lineup of Chipotle copycat recipes now, and they’re some of the most popular recipes on our site.

I even build entire party menus around them. Two or three main proteins in slow cookers, a bunch of the sides, and suddenly you’ve got a full Chipotle-style spread that feeds a crowd without a lot of stress.

And this barbacoa recipe is always one of the stars.

The secret is the sauce. Chipotle peppers, garlic, cumin, oregano, lime… everything blended together into this bold, smoky mixture that slowly works its way into the beef as it cooks.

Pure magic happens when you shred it and let it simmer in the sauce a little longer. That’s when the flavor really settles in!

INGREDIENT NOTES

• Beef Chuck Roast: The ideal cut for shredding because of its marbling and connective tissue.
  
• Chipotle Peppers in Adobo: Provide smoky heat and signature barbacoa flavor.
  
• Apple Cider Vinegar: Brightens the sauce and balances the richness of the beef.
  
• Cumin & Oregano: Classic Mexican seasoning combination.
  
• Fresh Lime Juice: Adds acidity and keeps the flavor vibrant.

VARIATIONS

Spicier Barbacoa: Add extra chipotle peppers or adobo sauce.

Mild Version: Use only 2 chipotle peppers.

Instant Pot Option: Sear right in the pot (in batches), then cook on High pressure for 60 minutes with a natural pressure release.

Garlic Lovers: Increase the amount of garlic to 8 cloves.

SERVING SUGGESTIONS

• Pile into tacos with cilantro, onion, and lime.
  
• Build burrito bowls with cilantro lime rice and pinto beans.
  
• Make loaded nachos with queso blanco sauce.
  
• Stuff barbacoa chipotle into quesadillas or enchiladas.
  
• Enjoy over cauliflower cilantro lime rice with guacamole.

BARBACOA CHIPOTLE FAQ

Chuck roast works beautifully for barbacoa chipotle because the slow cooking process breaks down connective tissue and turns it into gelatin.

That’s what creates the rich, silky texture and keeps the meat moist while shredding easily.

Blending the sauce before cooking allows the spices and chipotle peppers to distribute evenly throughout the meat.

And letting the shredded beef cook in the sauce during the final hour is what gives it that deep, restaurant-style flavor.

It’s a small step that makes a big difference in this copycat Chipotle barbacoa recipe.

TOOLS NEEDED

• Slow Cooker: A 5- or 6-quart crockpot is perfect for this barbacoa recipe.
  
• Blender or Food Processor: To make the sauce.
  
• Dutch Oven or Skillet: For searing the beef before it’s slow-cooked.
  
• Tongs: Helps with flipping the meat while searing.
  
• Two Forks for Shredding: It doesn’t take much effort!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Copycat Recipes

🍔 Copycat Creations Vol 1
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👉 Buy your copy now and start cooking the meals you love!

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Chipotle Barbacoa (Slow Cooker Copycat) + Video

Make this Barbacoa Recipe in the slow cooker for the Mexican barbecue of your dreams. Fall-apart tender, a little spicy, and feeds a crowd!

Course Main

Cuisine Mexican

Method Slow Cooker

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 12

Calories 312cal

Author Donna Elick

Equipment

• slow cooker
• dutch oven
• large tongs

Ingredients

FOR THE BEEF

• 4 pounds chuck roast trimmed of excess fat and cut into 8 chunks
• 1 teaspoon kosher salt
• 2 tablespoons extra virgin olive oil
• 2 bay leaves

FOR THE SAUCE

• 1/4 cup apple cider vinegar
• 6 cloves garlic
• 4 teaspoons ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon fresh ground black pepper
• 1/8 teaspoon ground cloves
• 4 chipotle peppers in adobo sauce from 1 can
• 1 tablespoon adobo sauce from the can
• 1 cup chicken stock or 1 cup water plus 1 teaspoon chicken base
• 1/4 cup fresh lime juice
• 1 teaspoon kosher salt

Instructions

• PREP BEEF: Trim visible fat from 4 pounds chuck roast and cut into 8 chunks. Pat the meat dry with paper towels. Sprinkle all sides with 1 teaspoon kosher salt.
• MAKE SAUCE: In a blender or food processor, combine 1/4 cup apple cider vinegar, 6 cloves garlic, 4 teaspoons ground cumin, 1 tablespoon dried oregano, 1 teaspoon fresh ground black pepper, 1/8 teaspoon ground cloves, 4 chipotle peppers in adobo sauce, 1 tablespoon adobo sauce, 1 cup chicken stock, and 1/4 cup fresh lime juice. Blend until smooth.
• SEAR BEEF: Heat 2 tablespoons extra virgin olive oil in a Dutch oven over medium-high heat. Add beef chunks and sear on all sides until browned and a crust forms.
• TRANSFER: Place the seared beef into a slow cooker. Pour the blended sauce over the beef and add 2 bay leaves.
• SLOW COOK: Cover and cook on HIGH for 5 to 6 hours or LOW for 8 hours, until the beef is fork-tender.
• SHRED: About 1 hour before serving, shred the beef using two forks. Stir to coat with the sauce.
• SEASON: Taste and add the remaining 1 teaspoon kosher salt if needed.
• FINISH: Cover and cook for the final hour so the shredded beef absorbs the sauce.
• SERVE: Serve hot in tacos, burritos, bowls, or salads.

Video

Notes

No Blender Option: Finely mince the garlic and chipotle peppers, then whisk all sauce ingredients together in a bowl before adding to the slow cooker.

Make-Ahead: This barbacoa tastes even better the next day. Refrigerate overnight for deeper flavor.

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

Freezing: Freeze cooled barbacoa with sauce in freezer-safe containers for up to 3 months.

Serving Ideas: Use in burritos, tacos, nachos, rice bowls, or salads.

Nutrition

Serving: 1 | Calories: 312cal | Carbohydrates: 3g | Protein: 30g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 775mg | Sugar: 1g | Fiber: 1g | Calcium: 46mg | Iron: 4mg

Originally Published January 2021, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Barbacoa Recipe + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CHICKEN ENCHILADAS WITH SALSA VERDE

• Creamy but still bright and tangy
  
• Uses rotisserie chicken for speed
  
• Big flavor in just 30 minutes
  
• Freezer-friendly for future dinners
  
• Crowd-pleasing without being heavy

Salsa Verde Chicken Enchiladas

I have a thing for green sauce. Red enchiladas are good, sure. But salsa verde? That’s where the personality is. 

It’s tangy. It’s bold. It wakes everything up. And when you stir sour cream into it, it turns silky without losing that edge.

These creamy salsa verde chicken enchiladas bake up bubbling at the edges, cheese melted into a glossy layer across the top. 

And the tortillas soften just enough to soak up the sauce without falling apart while the filling stays creamy and savory with just the right hit of cumin and garlic underneath.

They’re comforting without being heavy. Bright, but still cozy. And when something checks all those boxes?  It earns a permanent spot in the rotation.

INGREDIENT NOTES 

• Salsa Verde: Use a good one… it sets the tone for the entire dish.
  
• Shredded Chicken: Rotisserie is perfect here. Tender, juicy, and fast. Sometimes I’ll cook a batch to freeze for recipes like this one!
  
• Monterey Jack: Freshly shredded melts smoother and silkier than bagged shreds.
  
• Green Chiles: Add gentle warmth without overpowering the other flavors.
  
• Sour Cream: Balances the acidity and gives the sauce body.
  
• 8-inch Flour Tortillas: Typically labeled as “soft taco” size. 

VARIATIONS 

Spicy Verde: Add diced jalapeños to the sauce.

Corn Tortillas: Warm these before rolling to prevent cracking.

Pepper Jack Swap: Replace the Monterey Jack with Pepper Jack for extra kick.

Cream Cheese Boost: Swap half of the sour cream with softened cream cheese for more richness.

Bean Add-In: Add black beans to chicken salsa verde enchiladas for extra heartiness.

SERVING SUGGESTIONS

• Pair with cilantro lime rice.
  
• Add pinto or refried beans on the side.
  
• Top with sliced avocado and red onion with lime wedges on the side.
  
• Serve salsa verde chicken enchiladas with a crisp side salad.
  
• Finish dinner with our Chocolate Tres Leches Cake.
  

CHICKEN ENCHILADAS SALSA VERDE FAQ

Freeze baked leftovers for up to 2 months, then reheat at 350°F covered with foil.

The key to creamy enchiladas is balance. Salsa verde brings brightness and acidity, but without fat, it can feel sharp.

The sour cream softens that edge and gives the sauce enough body to cling to the chicken instead of pooling at the bottom.

Simmering the sauce briefly before assembling lets the spices bloom and deepen. And reserving sauce for the bottom of the pan prevents sticking while helping the tortillas soften evenly.

Bake just until the cheese melts and the edges bubble… overbaking can dry the tortillas. 

This salsa verde chicken enchilada recipe is simple. But done right, it tastes like more effort than it is.

TOOLS NEEDED 

• Large Skillet: To build the sauce and combine the filling.
  
• 9 x 13-inch Baking Dish: Use a foil pan if you plan on freezing before baking.
  
• Mixing Spoon or Spatula: Evenly divide the filling between the tortillas.
  
• Cheese Grater: Fresh cheese makes a difference here.
  
• Foil: For reheating or make-ahead.

Enjoy!

With love, from our simple kitchen to yours.

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Salsa Verde Chicken Enchiladas

Salsa Verde Chicken Enchiladas are tangy and bright, perfectly creamy, and just as cozy as red sauce recipes. Ready in 30 minutes!

Course Main

Cuisine Mexican

Method Oven

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 -5

Calories 535cal

Author Donna Elick

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 small yellow onion, diced (about ½ cup)
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 16 ounce jar salsa verde or green enchilada sauce (about 2 cups)
• 1 4 ounce can diced green chiles, drained
• 1/2 cup sour cream
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 2 to 3 cups cooked shredded chicken about 1 to 1 ½ pounds cooked
• 8 ounces Monterey Jack cheese freshly shredded (about 2 ½ cups), divided
• 2 tablespoons chopped fresh cilantro
• 8 8-inch flour tortillas

Instructions

• PREP OVEN AND PAN: Preheat oven to 375°F. Lightly grease a 9 x 13-inch baking dish.
• SAUTÉ AROMATICS: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 1 small yellow onion, diced and cook for 4 to 6 minutes until softened. Stir in 3 cloves garlic, minced and cook for 30 seconds until fragrant.
• MAKE SAUCE: Stir in 1 16 ounce jar salsa verde or green enchilada sauce (about 2 cups), 1 4 ounce can diced green chiles, drained, 1/2 cup sour cream, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Simmer for 1 minute. Reserve 1 cup of sauce.
• MAKE FILLING: Add 2 to 3 cups cooked shredded chicken, 8 ounces Monterey Jack cheese, and 2 tablespoons chopped fresh cilantro to the skillet. Stir until evenly combined.
• ASSEMBLE: Spread ¼ to ½ cup reserved sauce onto the bottom of the baking dish. Spoon about ¼ cup filling into 8 8-inch flour tortillas, roll tightly, and place seam-side down in the dish.
• TOP: Pour remaining reserved sauce evenly over the enchiladas. Sprinkle with remaining shredded cheese.
• BAKE: Bake uncovered for 15 to 20 minutes, until cheese is melted and lightly golden.
• SERVE: Garnish as desired and serve warm.

Notes

Make-Ahead: Assemble the enchiladas but do not bake. Cover tightly with foil and refrigerate for up to 1 day before baking.

Freezing (Before Baking): Assemble enchiladas in a freezer-safe baking dish. Do not bake. Let the sauce cool completely. Cover tightly with plastic wrap, then wrap again with aluminum foil to prevent freezer burn. Freeze for up to 3 months.

To Bake After Freezing: Thaw overnight in the refrigerator. Remove plastic wrap and bake at 375°F for 20 to 25 minutes, until hot and bubbly.

Freezing (After Baking): Let baked enchiladas cool completely. Wrap tightly and freeze for up to 2 months. Reheat covered at 350°F until warmed through.

Storage: Store leftovers in an airtight container for up to 3 days.

Nutrition

Serving: 1 | Calories: 535cal | Carbohydrates: 36g | Protein: 20g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 68mg | Sodium: 1096mg | Sugar: 5g | Fiber: 3g | Calcium: 566mg | Iron: 3mg

Originally published March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Salsa Verde Chicken Enchiladas appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS CHOCOLATE TRES LECHES CAKE RECIPE

• Ultra-moist, milk-soaked chocolate cake
  
• Deep cocoa flavor in every layer
  
• Creamy chocolate whipped topping
  
• Make-ahead friendly
  
• Show-stopping but surprisingly simple

Chocolate Tres Leches Cake

Tres leches cake is already indulgent. Then I added eggnog. Now… it’s time for chocolate.

This is not a light dessert, and it’s not pretending to be. It’s soaked (properly soaked) until the cake absorbs every bit of that chocolate milk mixture and turns unbelievably tender.

And here’s the thing: you have to trust the process. When you pour that mixture over the cake, it looks like too much. It feels dramatic. Don’t panic! That’s exactly what you want.

The whipped cream goes on last… thick, chocolatey, and piled generously. No thin layer here.

Chill it. Slice it cold. Watch how cleanly it cuts, even though it’s fully saturated. 

Tres leches chocolate cake is rich. It’s bold. It’s absolutely not shy.

INGREDIENT NOTES

• Unsalted Butter: Softened fully for proper creaming and lift. When pressed, a finger should leave a clean indent.
  
• Cocoa Powder: Dutch process gives a deeper, darker chocolate flavor, but natural cocoa works too.
  
• Baking Soda + Baking Powder: Use both in this chocolate tres leches cake recipe for plenty of lift and structure.
  
• Sweetened Condensed Milk: Adds sweetness and body to the soak.
  
• Evaporated Milk: Brings richness without heaviness.
  
• Pure Vanilla Extract: Quality matters in terms of flavor.
  
• Heavy Cream: Whips into a stable, luscious topping. Keep it in the fridge until the last second!

VARIATIONS

Mocha Version: Add 1 tablespoon of instant espresso powder to the cake batter.

Dark Chocolate: Increase the amount of cocoa slightly and reduce the sugar by ¼ cup.

Less Intense: Replace the cocoa powder in the topping with powdered sugar for a classic whipped cream flavor.

Spiced Chocolate: Whisk a pinch of cinnamon into the milk mixture.

Berry Topping: Top chocolate tres leches cake with fresh raspberries before serving.

SERVING SUGGESTIONS 

• Plate chilled slices straight from the refrigerator.
  
• Add chocolate shavings for extra drama.
  
• Pair tres leches chocolate cake with strong coffee.
  
• Serve alongside fresh berries for contrast.
  
• Bring to dinner parties. This one travels beautifully.
  

TRES LECHE CHOCOLATE CAKE RECIPE FAQ

This tres leche chocolate cake recipe works because of absorption. The warm cake structure opens slightly after baking, and when chilled before soaking, it absorbs liquid evenly without collapsing. 

Pouring slowly allows the milk mixture to settle deep into the crumb instead of pooling in sections or on the surface.

The cocoa in the milk mixture deepens the flavor without overwhelming the sweetness. And whipping the cream to stiff peaks ensures it holds its shape against the rich base.

It isn’t just pouring milk over cake. It’s controlled saturation. And when done correctly, it’s magic.

TOOLS NEEDED

• 9 x 13-inch Baking Pan: Just the right size for the cake and the soak.
  
• Electric Mixer: For creaming the butter with sugar and whipping the cream.
  
• Mixing Bowls: There are multiple stages to this tres leches chocolate cake recipe!
  
• Whisk: For the smoothest milk mixture.
  
• Wooden Spoon Handle or Straw: To poke holes in the cake layer.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cake Recipes

Italian Lemon Cream Cake (Olive Garden Copycat Recipe)

Coca Cola Cake (Cracker Barrel Recipe Copycat) + Video

Hershey’s Chocolate Cake Recipe – Family Favorite

Almond Blueberry Breakfast Cake Recipe + Video

Print

Chocolate Tres Leches Cake

Chocolate Tres Leches Cake is rich and indulgent, yet surprisingly easy to make. Soaked cake, fluffy topping, and absolute dessert bliss.

Course Dessert

Cuisine Mexican

Method Oven

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 12 slices

Calories 620cal

Author Donna Elick

Ingredients

FOR THE CAKE

• 2 cups granulated sugar
• 2/3 cup unsalted butter, softened
• 1/2 teaspoon kosher salt
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup whole milk
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 cup cocoa powder

FOR THE CHOCOLATE TRES LECHES MIXTURE

• 1 14 ounce can sweetened condensed milk
• 1/2 cup evaporated milk
• 1/4 cup whole milk
• 1/4 cup cocoa powder

FOR THE CHOCOLATE WHIPPED CREAM

• 2 cups heavy cream
• 1/4 cup cocoa powder
• 2 teaspoons pure vanilla extract

Instructions

• PREP OVEN AND PAN: Preheat the oven to 350°F. Grease a 9 x 13-inch baking pan with butter or nonstick spray.
• CREAM BUTTER AND SUGAR: In a large mixing bowl, beat 2/3 cup unsalted butter, softened and 2 cups granulated sugar, and 1/2 teaspoon kosher salt for about 3 minutes, until light and creamy.
• ADD EGGS AND LIQUIDS: Beat in 4 large eggs one at a time. Add 2 teaspoons pure vanilla extract and 1 cup whole milk. Mix just until combined.
• ADD DRY INGREDIENTS: Add 2 1/4 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 3/4 cup cocoa powder. Mix on low speed just until no dry streaks remain.
• BAKE: Pour batter into the prepared pan and spread evenly. Bake for 40 minutes, until a toothpick inserted in the center comes out mostly clean.
• POKE HOLES: While the cake is still warm, use a straw or the handle of a wooden spoon to poke holes all over the surface, spacing them about 1 inch apart.
• CHILL: Transfer the cake to the refrigerator and chill for 30 minutes.
• MAKE TRES LECHES MIXTURE: In a medium bowl, whisk together 1 14 ounce can sweetened condensed milk, 1/2 cup evaporated milk, 1/4 cup whole milk, and 1/4 cup cocoa powder until smooth.
• SOAK: Slowly pour the chocolate milk mixture evenly over the chilled cake. Allow it to absorb completely.
• MAKE WHIPPED CREAM: In a large bowl, beat 2 cups heavy cream, 1/4 cup cocoa powder, and 2 teaspoons pure vanilla extract until stiff peaks form.
• TOP AND SERVE: Spread the chocolate whipped cream evenly over the cake. Slice and serve chilled.

Notes

Chill Before Topping: The cake must be cool before adding whipped cream or it will melt.

Cocoa Choice: Dutch process cocoa provides a deeper chocolate flavor, but natural cocoa works well too.

Pour Slowly: Add the tres leches mixture gradually so it absorbs evenly without pooling.

Storage: Store covered in the refrigerator for up to 5 days.

Freezing: Not recommended once soaked, as texture will change.

Nutrition

Serving: 1 | Calories: 620cal | Carbohydrates: 78g | Protein: 11g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 144mg | Sodium: 312mg | Sugar: 55g | Fiber: 4g | Calcium: 245mg | Iron: 3mg

Originally published March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chocolate Tres Leches Cake appeared first on The Slow Roasted Italian.

Easter Dinner Ideas

How is it that the holidays come around every year, and I still find myself scrambling to decide what to cook??

Add in changes like guest lists, weather (chilly, sunny, something in between), and however the garden decides to behave…

Now our best ideas for Easter dinner are all in one place, broken down by category, so pulling a menu together is easier than ever.

There’s everything from traditional mains and sides to Southern and Italian staples. Plus easy starters, homemade breads, and more salads than you can choose from.

And when the Easter eggs and Easter baskets are done and over, you’ll have a sweet treat or two ready and waiting.

EASTER MENU INSPIRATION (SIMPLE & STRESS-FREE)

There are endless ways to mix and match these Easter dinner dish ideas into a complete menu, but it can be overwhelming if you’re new to hosting or don’t know where to start.

Here are a few options to get you started, and you can always add extra sides to round out the meal!

Classic Easter Ham Menu

• Glazed ham
• Potato side
• Spring vegetable
• Rolls
• Dessert

Easy Chicken Easter Dinner

• Baked chicken main
• Vegetable side
• Salad
• Freshly baked bread
• Dessert

Light and Fresh Easter Dinner

• Small bites to start
• Lighter protein (salmon or seafood)
• Fresh spring vegetable
• Salad
• Lighter Dessert

APPETIZERS AND STARTERS

Set out a few Easter-friendly dips and spreads or have a few small bites that can be made ahead. Deviled eggs are always a winner, while cups of broth-based soups are perfect if it’s still chilly outside.

• Baked Ricotta with Sun-Dried Tomatoes
  Looks elegant but is easy to make. Great on a cracker board!

• Sheet Pan Bruschetta
  The ultimate holiday appetizer made easy.

• Olive Garden Spinach Artichoke Dip Copycat
  Gobble this one up with crackers, bread, veggies, or a spoon.

• Veggie Pizza with Crescent Rolls
  Fresh toppings and a creamy spread on flaky pastry. Make-ahead friendly!

• Air Fryer Goat Cheese Balls
  Drizzle with honey or sprinkle with herbs and watch these disappear.

• Copycat Costco Pinwheels
  Skip the long lines and make these finger food favorites from scratch.

MAIN DISH IDEAS FOR EASTER DINNER

Showstopping holiday centerpieces, a mouthwatering Sunday roast, or traditional Italian lasagna. Start with one of these easy Easter dinner ideas, then choose sides to match!

• Orange Glazed Ham
  Sweet, tangy, and utterly divine. Leftovers are great in tons of other recipes.

• Herb Roasted Pork Tenderloin
  Comforting flavors with an elegant presentation. Works with any sides.

• Beef Chuck Roast Recipe
  A one-pot recipe that delivers melt-in-your-mouth bites and Sunday dinner flavor.

• Quick and Easy Italian Lasagna
  Have this one on the table in 40 minutes! No Italian Easter is complete without it.

• Pan Seared Beef Steak
  Serve with a red wine sauce for an elegant way to celebrate the holiday.

• Oven Baked Meatballs
  Tender, juicy, and batch-cooked. A must for easy Easter dinner ideas.

• Baked Lemon Rosemary Chicken Breasts
  So much flavor infused into such a simple dish, and with a handful of ingredients.

NON-TRADITIONAL OPTIONS

Looking for more unique Easter dinner dish ideas? Try seafood mains or slow cooker and oven options to free up any stovetop space you need for other recipes.

• Sheet Pan Salmon
  This one’s got the main and veggie side in one easy dish.

• Lemon Garlic Shrimp
  Coated in an irresistible butter sauce and ready in 20 minutes.

• Orange Glazed Salmon
  Flaky fish with a sticky-sweet citrus and herb glaze with juicy pops of pomegranate.

• Shrimp Scampi
  Garlic, Old Bay, white wine, and lemon. What’s not to love?

• Crockpot Pork Chops
  These are super tender and juicy, smothered in a thick, savory gravy.

• Turkey Breast in the Crockpot
  A holiday hack! Tender poultry infused with citrus and herb flavor, and completely hands-off.

• Sausage and Ravioli Skillet
  One of the most nontraditional Easter dinner ideas, but perfect for a relaxed meal.

EASTER SIDE DISHES

We’ve got all the classics here, from potatoes and stuffing-style casseroles to baked vegetable sides and crowd-friendly dishes that hold well.

• Cheesy Potatoes Au Gratin
  Buttery Yukon Gold potatoes smothered in cheddar sauce and baked until bubbly.

• Garlic Mashed Potatoes
  Rich, creamy, and oh so buttery. It’s the best mashed potato recipe!

• Boston Market Sweet Potato Casserole
  This one just screams holidays with marshmallows and streusel on top.

• Cheesy Potato Casserole
  Also known as funeral potatoes, this one’s stuffed with bacon and 3 types of cheese.

• Bacon Hasselback Potatoes
  These are fully loaded and pair perfectly with Easter dinner mains like lamb, glazed ham, and roast turkey.

• Crockpot Mac and Cheese with Cream Cheese
  Another 3 cheese winner! Layer everything in the slow cooker and let it do its thing.

• Mexican Red Rice
  Just enough spice to be interesting, and it tastes great with ham, chicken, or beef.

• Chipotle Cilantro Lime Rice
  Try a lighter side that’s just as cozy and won’t compete with the other dishes.

• Chicken Rice Recipe
  Moist, flavorful, fluffy. This one goes with anything on the table.

• Italian Mac and Cheese
  A family favorite, this one’s extra creamy but not as heavy as other macs.

• Crockpot Creamed Corn
  So much better than canned and easy to make with fresh or frozen kernels.

• Sausage Cranberry Apple Stuffing
  The sweet, savory, and herb flavors are perfect for any Easter dinner.

• Oven Roasted Corn
  Bake enough corn on the cob for everyone in one go!

• Candied Bacon Wrapped Corn
  A perfect sweet-and-savory combo, made with 3 simple ingredients.

SPRING VEGETABLE SIDES

Make the most of the garden harvest, adding simple additions like lemon, herbs, and olive oil to bring out each veggie’s natural flavors. We have a full list of Spring dinner ideas right here.

• Grilled Asparagus
  This veggie tastes fantastic with everything from ham and chicken to salmon.

• Brown Sugar Roasted Carrots
  Perfectly caramelized with warmth from dried thyme.

• Garlic Roasted Brussels Sprouts
  These turn out tender and flavorful, not mushy at all!

• Baked Zucchini Chips
  Crispy breaded veggies, perfect for snacking or dipping.

• Garlic Roasted Broccoli
  Ready in 30 minutes or less with fresh broccoli, garlic, red onion, and spices.

• Rosemary Roasted Onions
  Sweet, caramelized onions baked in a tangy lemon Dijon dressing.

• Sweet and Spicy Pan Fried Brussel Sprouts
  Add a kick to your holiday spread with these Asian-style sprouts.

• Green Beans with Garlic
  No mushy beans here! These are perfectly tender-crisp with bright color and a hint of lemon.

• Pico de Gallo
  Easy to make in a few minutes, this flavorful condiment doubles as an appetizer if needed.

EASTER SALADS

Whenever I’m imagining new ideas for Easter dinner, my mind always goes to salads first.

There are just so many ways to mix and match flavors, from green salads with seasonal produce to lighter, vinegar-based recipes that contrast heavier mains or sides.

• Spinach Strawberry Salad
  An incredible combination of sweet and tangy with creamy avocado and candied pecans.

• Easy Broccoli Salad
  Sweet pops of raisins, crunchy bites of onion, and a homemade dressing make this one extra special.

• Creamy Cucumber Salad
  Throw this one together in 10 minutes or less, including the dill dressing.

• Olive Garden Salad and Italian Dressing
  Even better than the restaurant version, this is a staple for Easter… Italian or otherwise!

• Cucumber Tomato Salad
  Brings garden-fresh flavors together with a bright and creamy lemon poppyseed dressing.

• Summer Slaw
  Light, flavorful, and goes with everything from pork to potatoes.

• Cucumber Onion Salad
  Pairs well with any of these Easter dinner ideas and is one of my personal favorites!

• Easy Vegetable Salad
  This one has a tangy basil vinaigrette that highlights the natural flavor of the veggies.

• Simple Cole Slaw
  A must-have for potlucks, this creamy and crunchy salad is great with ham or pork.

FRUIT SALADS

Always a winner to kids and adults alike! Fresh fruit brightens up the plate and lets you sneak a little sweetness in before making your way to the treat table.

• Orange Honey Rainbow Fruit Salad
  Vibrant flavors meet bright colors and a tangy, sweet honey citrus dressing.

• Tropical Fruit Salad
  A rich, cream cheese base plays well with the sweet and tangy fruit.

• Mojito Fruit Salad
  Inspired by classic cocktail flavors of lime and mint, plus honey to sweeten it all up.

• Strawberry Pineapple Ambrosia Salad
  A modern take on the vintage Easter recipe that brings sunshine to the table.

And don’t forget about our famous cheesecake salads. Sure, they might qualify as dessert… but no judgement here!

• Grape Salad
  Crisp, juicy grapes coated in cheesecake filling and topped with crunchy bits of granola.

• Hawaiian Cheesecake Salad
  A tropical blend of strawberries, mangoes, pineapple, kiwi, and mandarin oranges.

• Peach Cobbler Cheesecake Salad
  With heavenly bits of crunchy “cobbler” in every bite!

• Summer Berry Cheesecake Salad
  Enjoy sweet, triple berry flavor with just 5 ingredients.

• Pina Colada Cheesecake Salad
  Pineapple, strawberry, and mandarin fruit salad tossed with a coconut rum cheesecake filling.

• Strawberry Banana Cheesecake Salad
  Classic fruit combo smothered in a sweet and tangy pudding-like mixture.

• Millionaire Cheesecake Salad
  Not your grandma’s ambrosia salad! This one’s got pineapple, maraschino cherries, coconut flakes, marshmallows, and crunchy pecans.

• Lemon Berry Cheesecake Salad
  Tangy citrus cheesecake filling meets a juicy blend of strawberries, blueberries, raspberries, and blackberries.

• Banana Split Cheesecake Salad
  Sweet bananas and berries, plus pineapple chunks and maraschino cherries, with peanuts and a drizzle of chocolate sauce.

MAKE-AHEAD COLD SALADS

These recipes are life-savers when you’re preparing a feast. Work on these the day before, so it’s one less thing to worry about in the hustle and bustle.

• Southern Macaroni Salad
  Perfectly creamy, with a tangy dressing and some crunch from veggies.

• Hawaiian Tortellini Salad
  Like a party in your mouth! Great with Easter dinner or as a way to use up leftover ham.

• Southern Potato Salad
  This one tastes just like Nana used to make and is always a staple on our table.

• Greek Tortellini Pasta Salad
  Fresh veggies, tangy feta, and briny Kalamata olives meet cheese-stuffed pasta.

• Muffaletta Tortellini Salad
  All the flavors of the classic sandwich… and another great recipe for leftover ham!

• Antipasto Pasta Salad
  Looking for more Italian Easter dinner ideas? This one has everything you crave from an antipasto platter.

• Shrimp Pasta Salad
  Bring some Cajun flavor to your Easter table! This one tastes just like a Po’ Boy sandwich.

• Pizza Pasta Salad
  Combines pepperoni, bacon, olives, and parmesan with tender tortellini and fresh veggies.

• Chicken Bacon Ranch Pasta Salad
  This one has all the best casserole flavors, but in a refreshing, chilled dish.

• Tuscan Tortellini Salad
  A stress-free Easter potluck side that everyone will love, packed with classic Italian flavor.

BREADS AND ROLLS

With all the Easter dinner ideas and recipes, it can be easy for bread to get lost in the mix! Enjoy fluffy dinner rolls, sweet breads, and savory loaves for sharing.

• Italian Easter Bread
  A holiday staple in our house. Tender, sweet dough braided and baked with a colorful egg in the center.

• Texas Roadhouse Rolls
  Fluffy, buttery, and lightly sweetened with honey. Don’t forget the cinnamon butter!

• Beer Bread
  Super flavorful and wonderfully fluffy without any yeast. Easy to customize the flavor too.

• Red Lobster Cheddar Bay Biscuits
  Easier (and tastier) than a box mix and ready in 20 minutes!

• No Yeast Bread
  5 ingredients and no mixer needed. Make a couple of loaves for the table.

EASTER DESSERTS

Bring spring colors to the table with snackable bites, layered sweets, and easy crowd desserts that can be made ahead.

And of course, this list of easter dinner dish ideas wouldn’t be complete without carrot cake!

• Bunny Bait
  A sweet and salty popcorn mix pretzels, M&Ms, sprinkles, and colorful candy coating.

• Cadbury Egg-Inspired Easter Trifle
  Vanilla pudding, homemade marshmallow fluff, Oreo pieces, and chocolate layered into a colorful treat.

• Spring Pinwheel Cookies
  Make soft and chewy sugar cookies with a colorful swirl and sprinkles on the edges.

• Easter Crockpot Candy
  A simple yet impressive 3 ingredient dessert!

• Reese’s Fudge
  Luscious peanut butter fudge with chocolate drizzle and chopped candy cups.

• Strawberry Pretzel Salad Cups
  Buttery pretzel crumbs topped with fluffy cream cheese filling and fresh berry slices.

• Chocolate Covered Marshmallow Trifle
  A scrumptious 7 layer dessert inspired by Mallomars.

• Blue Ribbon Fudgy Brownies
  Hands down the best brownies, made from scratch in one bowl.

• Starbucks Lemon Loaf
  Tender, moist, and topped with a sweet lemon glaze. Better than the coffeehouse version!

SPRINGTIME CAKES

Find classic layer cakes that make the perfect centerpiece, easy dump cake recipes for something quick and sweet, and a few no bake options you can make ahead.

• Best Ever Carrot Cake
  A true showstopper with sweet carrot flavor, plenty of spice, and crunchy pecans.

• Triple Chocolate Cake
  Chocolate lovers rejoice! This one’s got triple cake layers with buttercream frosting and mini chocolate chips.

• Strawberry Icebox Cake
  A no bake dessert with layers of cookies, cream, and sweet berries.

• Lemon Pound Cake
  The perfect light bite after a heavy meal. Easy to dress up with powdered sugar and raspberries or blueberries.

• Peach Cobbler Dump Cake
  Transform canned peaches and pantry ingredients into a sweet and fluffy treat.

• Lemon Icebox Cake
  Cool and creamy layers of lemon and cheesecake pudding surround tender shortbread cookies.

• Cherry Dump Cake
  Who knew a 3-ingredient cake could be so delicious? Cherry filling, cake mix, butter, and done.

• Berry Icebox Cake
  Layer mixed berries with graham crackers, lemon cream cheese filling, and whipped cream. Like a shortcut shortcake!

• Lemon Dump Cake
  This one’s sunshine in a pan. Lemony freshness, gooey texture, and just enough crunch.

• Crockpot Cheesecake
  Let the slow cooker make dessert for you! This one’s great with a variety of toppings.

• Blueberry Lemon Cake
  Combine springtime flavors with a whipped cream cheese frosting. Make it from scratch or with a box mix.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| Twitter| Pinterest| Instagram

Originally published April 2020, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easter Dinner Ideas (100 Recipes) appeared first on The Slow Roasted Italian.