Sassy was little then, and it was one of those things we always did together, no matter what else was on the agenda that day. Disney released the churros recipe during the parks closure, and I made them that same week.

After making this churro recipe more times than I can count, the science is fascinating. This is choux pastry. Same dough behind cream puffs and eclairs. Butter, water, and flour cook together, the starches gelatinize, and suddenly you have a paste that holds moisture.

Eggs go in one at a time. They build structure and create steam pockets. When those hit hot oil, the water turns to steam, puffing the interior while the outside fries crisp. That 350 degree sweet spot is everything.

Whether you know it as the Disneyland churro recipe or just want an easy churro recipe that delivers every time, once you learn how to make churros this way, every other churros recipe feels like a shortcut.

Love Disney snacks? My Copycat Tigger Tail recipe is another favorite from the park!

Tools Needed for Homemade Churros

• Large piping bag + closed star tip — creates the ridges that get crispy.
• Heavy-bottomed pot or Dutch oven — holds frying temp steady.
• Candy or deep-fry thermometer — 350 degrees F, non-negotiable.

Disney Churro Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Dessert Recipes

Crispy Fried Apple Pies (Retro McDonalds Copycat Recipe)

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Best Churro Recipe (Disney Copycat Churros)

This churro recipe uses simple ingredients and is a copycat for Disney churro bites. Learn how to make cinnamon churros from scratch!

Course Dessert

Cuisine Mexican

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8 people

Calories 424cal

Author Donna Elick

Equipment

• 2 1 1/2 quart sauce pan
• 1 mixing bowls

Ingredients

• 1 cup water
• 1 stick unsalted butter cut into pieces (8 tablespoons)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon divided (1/4 teaspoon for dough, 1/2 teaspoon for coating)
• 1 1/4 cups all-purpose flour
• 3 large eggs
• 1 1/2 cups vegetable oil for frying (peanut or canola oil also works)
• 1/2 cup granulated sugar
• 1/2 teaspoon ground cinnamon

Instructions

• HEAT THE LIQUID: Combine 1 cup water, 1 stick unsalted butter (8 tablespoons), 1/4 teaspoon kosher salt, and 1/4 teaspoon ground cinnamon in a 1 1/2-quart saucepan over medium heat. Bring to a rolling boil, about 3 to 4 minutes. The butter melts completely and the surface bubbles vigorously. Reduce heat to low.
• MIX THE DOUGH: Add 1 1/4 cups all-purpose flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a smooth ball, about 1 minute. Remove from heat and let the dough rest for 5 to 7 minutes, until cool enough that a finger pressed lightly on the surface feels warm but comfortable.
• ADD THE EGGS: Stir in 3 large eggs, one at a time, mixing well after each addition until the dough is smooth and glossy. The dough looks slippery at first but comes together into a thick, pipeable paste. Set aside.
• HEAT THE OIL: Pour 1 1/2 cups vegetable oil into a heavy-bottomed skillet or 1-quart saucepan. Heat over medium-high heat until a candy thermometer reads 350 degrees F, about 5 minutes. A small piece of dough dropped in sizzles immediately and floats to the surface.
• PIPE AND FRY: Spoon the dough into a piping bag fitted with a large open star tip (Wilton 4B or similar). Squeeze out 1-inch strips of dough over the oil and slice off each piece with a knife. Fry 5 to 6 pieces at a time, turning once, until golden brown and crisp on all sides, about 2 to 3 minutes per batch. The oil sizzles steadily the whole time. Remove with a slotted spoon or spider strainer and drain on paper towels.
• COAT IN CINNAMON SUGAR: Mix 1/2 cup granulated sugar and 1/2 teaspoon ground cinnamon in a medium bowl. Toss the warm churro bites in the cinnamon sugar until evenly coated. The sugar clings best while the churros are still hot.
• SERVE: Arrange the coated churro bites on a serving plate and serve warm with your favorite dipping sauce, like chocolate fudge sauce or caramel.

Video

Notes

MAKE-AHEAD: The dough can be made up to 1 day in advance. After stirring in the eggs, let the dough cool completely, wrap tightly in plastic wrap, and refrigerate. Bring to room temperature before piping and frying.

STORAGE: Store cooled churro bites in an airtight container at room temperature for up to 2 days. The exterior softens over time.

FREEZING: Freeze cooled, uncoated churro bites in a single layer on a baking sheet, then transfer to a freezer bag. Stays at peak quality for about 2 weeks. Safe to eat for up to 4 weeks, though the texture starts to change past that first 2-week window. Reheat from frozen on a baking sheet at 375 degrees F for 5 to 8 minutes until crisp, then toss in fresh cinnamon sugar.

OIL TIP: Use a candy thermometer to keep the oil at a steady 350 degrees F. This temperature crisps the outside and cooks the inside evenly every time.

PIPING TIP: A large closed star tip gives the crispiest ridges. The tighter the points on the star, the more surface area gets crispy in the oil.

Nutrition

Serving: 3pieces | Calories: 424cal | Carbohydrates: 28g | Protein: 4g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 91mg | Sodium: 188mg | Sugar: 13g | Fiber: 1g | Calcium: 18mg | Iron: 1mg

Originally published May 2020, updated and republished June 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 Best Churro Recipe (Disney Copycat Churros) appeared first on The Slow Roasted Italian.

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

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.

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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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 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 823cal

Author Donna Elick

Equipment

• food processor
• grill
• basting brush

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

Serving: 1 | Calories: 823cal | Carbohydrates: 13g | Protein: 98g | Fat: 41g | Saturated Fat: 7g | Cholesterol: 289mg | Sodium: 3959mg | Sugar: 2g | Fiber: 2g | Calcium: 122mg | Iron: 5mg

Originally published August 2022, 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 Chipotle Chicken Recipe (Copycat) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS MEXICAN FRUIT SALAD RECIPE

• Sweet, tangy, and a little spicy all in one bite
  
• Quick to throw together with fresh, simple ingredients
  
• Perfect for parties, BBQs, or hot days
  
• Easily customizable based on what you have
  
• Way more exciting than traditional fruit salad

Mexican Fruit Salad

I served this at Sassy’s 16th birthday in little cups with packets of Tajín on the side… and people went crazy for it.

Not polite “oh this is nice” energy. Actual going-back-for-more, asking-what’s-in-it, where-did-you-get-this kind of reaction.

And it makes sense. It’s fresh, it’s juicy, and then you get that hit of lime and Tajín that completely changes everything. It wakes the whole thing up.

This Mexican fruit salad recipe looks simple (and it is!), but it’s one of those dishes that surprises people. In a very good way.

INGREDIENT NOTES 

• Grapes (Red + Green): This mix gives you both sweetness, a little tartness, and plenty of crunch.
  
• Strawberries: Add color, soft texture, and sweetness. Look for ones with ruby red color, and cut them bite-sized for easy eating.
  
• Fresh Pineapple: Brings bright acidity and balances the sweeter fruits. This is not the time for canned chunks!
  
• Mango: Sweet, soft, and a little rich. It ties everything together. The fruit should feel firm and heavy, with just a little bit of give when squeezed.
  
• Fresh Lime Juice: Essential for that fresh, citrusy pop. Bottled won’t cut it.
  
• Tajín Seasoning: The magic. Tangy, slightly spicy, and salty. Adjust the amount to taste or let everyone add their own!

VARIATIONS

Watermelon Add-In: Adds extra juiciness and a refreshing bite. Grab a seedless one to make it easy.

Cucumber Twist: Include sliced English cucumber for a slightly savory, ultra-refreshing version.

Honey-Lime: Mix honey into the lime juice if your fruit isn’t very sweet.

Spicy Kick: Add extra Tajín or a pinch of chile powder.

Tropical Mix: Slice up some kiwi or papaya for more variety.

No Heat: Skip the Tajín and use just lime juice and a pinch of salt.

Individual Cups: Perfect for parties… easy to serve and grab.

SERVING SUGGESTIONS

• Portion into small cups with extra Tajín packets on the side (just like Sassy’s party).
  
• Serve fruit Mexican salad alongside street tacos or steak fajitas.
  
• Tastes great with Grilled Tequila Lime Chicken or barbacoa.
  
• Add to a brunch spread with huevos rancheros or chilaquiles.
  
• Take this to a potluck with our Mexican Street Corn Pasta Salad.
  
• Great as a light dessert after heavier meals.
  

FRUIT SALAD MEXICAN FAQ

Fruit salads can fall flat if everything tastes the same. That’s why contrast matters. 

You want different textures, different levels of sweetness, and something to wake it all up. And that’s exactly what the lime and Tajín do here: they sharpen the flavor of the fruit instead of covering it up. 

Adding the seasoning right before serving keeps everything bright and fresh instead of watery or dull. 

Just a little patience and following the right steps will let this fruit salad with Mexican flair reach its full potential.

TOOLS NEEDED

• Large Mixing Bowl: Allows plenty of room to toss everything without crushing the fruit.
  
• Sharp Knife: For clean, even cuts.
  
• Cutting Board: Preferably with some space. There’s a good amount of fruit in this Mexican fruit salad recipe!
  
• Measuring Spoons: Helpful for controlling the Tajín.
  
• Serving Cups (Optional): Perfect for parties and portioning.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Fruit Salad Recipes

Orange Honey Rainbow Fruit Salad Recipe + Video

Best Summer Fruit Salad Recipe With Vanilla Dressing

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Mojito Fruit Salad

Print

Mexican Fruit Salad

Bright and tangy Mexican Fruit Salad combines strawberries, grapes, pineapple, and mango with fresh lime juice and a hit of Tajín seasoning.

Course Salad

Cuisine Mexican

Method Mixed

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 10 cups

Calories 94cal

Author Donna Elick

Ingredients

• 2 cups red grapes about 10 ounces
• 2 cups green grapes about 10 ounces
• 2 cups strawberries about 12 ounces, hulled and halved or quartered
• 2 cups fresh pineapple diced (about 12 ounces)
• 2 large mangos diced (about 2 to 2 ½ cups)
• 1 large lime juiced (about 2 to 3 tablespoons), plus extra lime wedges for serving (optional)
• 1 1/2 to 2 teaspoons Tajín seasoning

Instructions

• PREP FRUIT: Wash and dry all fruit. Add 2 cups red grapes, 2 cups green grapes, 2 cups strawberries, 2 cups fresh pineapple, and 2 large mangos to a large mixing bowl.
• ADD LIME JUICE: Drizzle 2 to 3 tablespoons fresh lime juice over the fruit.2 cups red grapes
• SEASON: Sprinkle 1 teaspoon Tajín evenly over the fruit and gently toss to combine.
• FINISH: Sprinkle an additional ½ to 1 teaspoon Tajín over the top for extra flavor.
• SERVE: Serve immediately with lime wedges on the side if desired.

Notes

Make-Ahead: Prep the fruit up to 4 to 6 hours ahead and store covered in the refrigerator. Add lime juice and Tajín just before serving.

Storage: Store leftovers in an airtight container in the refrigerator for 1 to 2 days. The fruit will release juices and soften over time.

Ingredient Tip: Tajín adds a tangy chili-lime flavor with mild heat. Adjust the amount based on your spice preference.

Sweetness Tip: If your fruit is not very sweet, stir 1 to 2 teaspoons honey into the lime juice before adding.

Nutrition

Serving: 1 | Calories: 94cal | Carbohydrates: 24g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 2mg | Sugar: 20g | Fiber: 2g | Calcium: 22mg | Iron: 1mg

Originally published 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 Mexican Fruit Salad appeared first on The Slow Roasted Italian.

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

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.

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

Get the Ebook

Print

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 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 1 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

Serving: 1 | Calories: 1249cal | Carbohydrates: 56g | Protein: 45g | Fat: 99g | Saturated Fat: 32g | Cholesterol: 187mg | Sodium: 1525mg | Sugar: 14g | Fiber: 24g | Calcium: 580mg | Iron: 5mg

Originally published July 2022, 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 Taco Bell Power Bowl (Copycat Recipe) appeared first on The Slow Roasted Italian.

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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Other Mexican Recipes

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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) 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

Chicken Parmesan Sliders + 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.