Holidays Archives - The Slow Roasted Italian

Antipasto Salad + Video

Donna Elick — Wed, 13 May 2026 10:00:00 +0000

This Antipasto Salad is loaded in the best way possible. Tender cheese tortellini tossed in a punchy, garlicky Italian dressing, then packed with salty meats, briny olives, creamy Asiago, and bright little pops of tomato. It’s bold, tangy, and ridiculously satisfying. Every bite tastes like your favorite deli platter decided to become a full meal.

WHY YOU’LL LOVE ANTIPASTO PASTA SALAD

Feels like a full antipasto board… but easier and way more filling
The homemade dressing soaks right into the warm tortellini
Packed with flavor, texture, and a little bit of everything
Make-ahead friendly (and honestly better the next day)
Perfect for parties, potlucks, or just stocking the fridge

Antipasto Salad

This is one of those recipes I’ve been making forever. It just works.

You’ve got salty, creamy, tangy, a little sharp… all happening at once. And that dressing? Don’t skip tossing it with the warm pasta.

That’s where the magic starts. It soaks in, settles down, and suddenly everything tastes like it’s been hanging out together all day. Which it has.

I usually make this Italian antipasto salad ahead, stick it in the fridge, and forget about it until people start opening the door and asking what smells so good.

ANTIPASTO PASTA SALAD RECIPE VIDEO

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

INGREDIENT NOTES

Cheese Tortellini: This is the backbone. It makes the antipasto salad feel hearty and not just like a side dish. Fresh or frozen both work.
Genoa Salami: Slightly fatty and rich, which balances the tangy dressing. You can swap with soppressata if you like it a little spicier.
Smoked Turkey & Honey Ham: These keep things from getting too heavy. It’s a nice mix instead of going all-in on cured meats.
Manzanilla Olives: Green olives stuffed with pimentos. Swap for another green olive or extra black olives if needed.
Asiago Cheese: Sharp, a little nutty, and holds its shape well. Parmesan cubes can work in a pinch.
Marinated Artichoke Hearts: Don’t rinse them. That marinade adds extra flavor to the whole salad.
Red Wine Vinegar + Olive Oil: Classic, simple, and exactly what this kind of antipasta salad recipe needs. Nothing fancy.

VARIATIONS

All Italian Meats: Skip the turkey and ham, and use all salami, pepperoni, or capicola for a more traditional antipasto feel.

Mozzarella Swap: Use fresh mozzarella pearls instead of Asiago for a softer, milder bite.

Veggie-Heavy: Add cucumber, roasted red peppers, or even spinach for more freshness.

Spicy Version: Toss in sliced pepperoncini or banana peppers for extra tang and heat.

Pasta Swap: No tortellini? Use rotini or bowties, but you’ll lose a little of that richness.

Lower Salt Option: Cut back on olives or swap one variety for something milder.

Creamy Twist: Stir in a spoonful of mayo or a splash of cream for a slightly creamy dressing.

SERVING SUGGESTIONS

Pair antipasto salad with our Oven Baked Chicken Parmesan Recipe for a full Italian-style dinner.
Serve with skillet garlic bread or warm breadsticks to scoop up every last bit of dressing.
Add our Classic Italian Chopped Salad or Italian Caprese Salad if you’re feeding a crowd and want more Italian flavor options.
Works beautifully next to our Slow Cooker Italian Beef Sandwiches.
Or just serve antipasto pasta salad straight from the fridge… standing at the counter… no judgment.

ANTIPASTO SALAD RECIPE FAQ

Can I make this ahead of time?

Yes, and you should! Antipasto pasta salad gets better after a few hours, and is even better the next day.

If you’re concerned about the texture, prep everything the night before and store separately in the fridge. Toss together a few hours before serving and chill until then.

Do I have to use tortellini?

No, but it’s what makes this feel like a full meal instead of just a side.

Will it dry out in the fridge?

A little. Just toss it before serving and add a splash of olive oil or a little extra dressing if needed.

Can I skip the olives?

You can, but you’ll lose some of that classic antipasto flavor.

I learned early on that pasta salads live or die by when you add the dressing.

Cold pasta just kind of sits there and shrugs at you. Warm pasta? It drinks it in. That’s the difference.

And with something like this antipasto salad recipe, where you’ve got bold ingredients like salami, olives, and artichokes… You want that flavor running through everything, not just sitting on the outside.

I’ve brought versions of this Italian antipasto salad to more gatherings than I can count, and it’s always the same story… people take a small scoop first, then come back for a much bigger one.

DONNA’S PRO TIPS

Get meats and cheeses from the deli counter so you can have it cut to the right thickness.
Salt your pasta water well. It’s your first layer of flavor.
Drain the tortellini thoroughly so the dressing doesn’t get diluted.
Cut everything roughly the same size so you get a little of everything in each bite.
Add the cheese after the pasta cools slightly so it doesn’t get soft or greasy.
Taste before serving. Sometimes it just needs a pinch of salt or a splash of vinegar.
Don’t skip the chill time. This is where everything comes together.
Toss again before serving to redistribute the dressing.

TOOLS NEEDED

Large Pot: Big enough so the tortellini can cook evenly without sticking.
Colander: For draining the pasta well. You don’t want extra water watering down the dressing!
Large Mixing Bowl: You’ll build everything right in this, including the dressing.
Sharp Knife: Makes quick work of cubing meats and cheese cleanly.
Cutting Board: Preferably one with space… there’s a lot going on in this antipasto pasta salad recipe.
Whisk: For pulling that dressing together smoothly.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Pasta Salad Recipes

Tuscan Pasta Salad

Rotini Pasta Salad

Big Mac Pasta Salad

Ultimate Green Goddess Pasta Salad

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

Hearty antipasto pasta salad with tortellini, meats, cheese, and olives
Homemade zesty Italian dressing ties everything together
Toss dressing with warm pasta so it soaks in
Even better after chilling for a few hours or overnight
Balanced with salty, tangy, creamy, and fresh flavors
Easy to make ahead for parties or meal prep
Holds well in the fridge for several days
Big bowl, big flavor, zero fuss

Antipasto Salad

This Antipasto Salad combines deli meats, cheeses, veggies, and olives with tender bites of tortellini and a zippy Italian dressing.

Course Salad

Cuisine Italian

Method Stovetop

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 388cal

Author Donna Elick

Equipment

Ingredients

Salad

19 ounces frozen cheese tortellini
4 ounces Genoa salami, cut into ¼ to ½ inch cubes
4 ounces smoked turkey, cut into ¼ to ½ inch cubes
4 ounces honey ham, cut into ¼ to ½ inch cubes
4 ounces Asiago cheese, cut into ¼ to ½ inch cubes
8 ounces grape tomatoes, halved about 1 ½ cups,
1/4 medium red onion, thinly sliced (about ¼ cup)
1 cup marinated artichoke hearts, chopped
1/4 cup black olives, sliced
1/4 cup Manzanilla olives, sliced

Zesty Italian Dressing

3 cloves garlic, minced (about 1 tablespoon)
2 strips roasted red pepper, finely minced (about 2 tablespoons)
3 slices red onion, finely minced (about 2 tablespoons)
6 Manzanilla olives, finely minced
1 tablespoon dried Italian seasoning
1/2 teaspoon fresh ground black pepper
1/4 teaspoon red pepper flakes
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil

Instructions

MAKE DRESSING: In a large mixing bowl combine 3 cloves garlic, minced , 2 strips roasted red pepper, finely minced, 3 slices red onion, finely minced , 6 Manzanilla olives, finely minced, 1 tablespoon dried Italian seasoning, 1/2 teaspoon fresh ground black pepper, 1/4 teaspoon red pepper flakes, 1/4 cup red wine vinegar, and 1/4 cup extra virgin olive oil. Whisk until well combined.
COOK TORTELLINI: Bring a large pot of salted water to a boil. Add 19 ounces frozen cheese tortellini and cook according to package directions until tender, about 5 to 7 minutes. Drain well.
SEASON PASTA: Add the hot drained tortellini directly to the bowl with the dressing. Toss gently to coat so the pasta absorbs the flavor.
PREP MEATS AND CHEESE: While the pasta cooks, cut the salami, smoked turkey, honey ham, and Asiago cheese into ¼ to ½ inch cubes.
ADD MEATS: Add 4 ounces Genoa salami, cut into ¼ to ½ inch cubes, 4 ounces smoked turkey, cut into ¼ to ½ inch cubes, and 4 ounces honey ham, cut into ¼ to ½ inch cubes to the warm pasta and toss gently to combine.
ADD VEGETABLES: Add 8 ounces grape tomatoes, halved, 1/4 medium red onion, thinly sliced , 1 cup marinated artichoke hearts, chopped, 1/4 cup black olives, sliced, and 1/4 cup Manzanilla olives, sliced. Toss until evenly combined.
ADD CHEESE: Once the pasta has cooled slightly, add 4 ounces Asiago cheese, cut into ¼ to ½ inch cubes and gently stir.
CHILL: Cover and refrigerate for at least 1 hour, or up to overnight, to allow the flavors to blend.
SERVE: Toss lightly before serving and enjoy cold.

Video

Notes

Make-Ahead: This salad can be made up to 2 days ahead. The flavor improves as it chills.

Storage: Store in an airtight container in the refrigerator for up to 5 days.

Reheating: Not applicable. Serve chilled.

Freezing: Freezing is not recommended.

Ingredient Tip: Ask your deli counter to slice meats and cheese about ½ inch thick for easy cubing at home.

Nutrition

Originally published July 2015, updated and republished May 2026

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Cilantro Lime Rice (Copycat Recipe)

Donna Elick — Mon, 11 May 2026 10:00:00 +0000

This Cilantro Lime Rice is light, fluffy, and packed with that bright, citrusy flavor you know and love. A must-get at every Chipotle Mexican Grill visit. Every bite has fresh lime, a hint of lemon and orange, and just enough cilantro to keep it clean and vibrant. It’s simple, but it hits exactly the way it should… fresh, zippy, and completely addictive.

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.

CHIPOTLE CILANTRO LIME RICE RECIPE VIDEO

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

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

Do I have to rinse the rice?

Yes. Rinsing removes excess starch from the outside of the grains so it’s fluffy (not sticky) when cooked. Keep rinsing the rice until the water runs clear, then drain well before adding it to the pot.

Why add citrus after cooking?

It keeps the flavor bright and fresh instead of muted or bitter.

Can I use bottled lime juice?

Fresh is strongly recommended for this Chipotle rice recipe. It makes a noticeable difference in flavor.

How do I keep the rice fluffy?

Let it rest after cooking, then fluff gently with a fork. Never stir cooked rice with a spoon! Stirring activates the starch and will make your rice gummy.

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.

DONNA’S PRO TIPS

Rinse the rice beforehand if you want extra fluffy grains.
Keep the lid on while it cooks. No peeking, or you’ll mess it up!
Let the rice rest before fluffing so it finishes steaming.
Add citrus and cilantro after cooking. You’ll lose the flavor if you add it early.
Taste and adjust citrus to your preference.
Chop cilantro finely so it distributes evenly.
Reheat cilantro lime rice with a splash of water to bring it back to life.

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

Mexican Breakfast Casserole

Best Taco Salad Recipe

Mexican Street Corn Salad

Taco Lasagna with Tortillas

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

Copycat Chipotle rice that’s bright, fresh, and fluffy
Citrus added at the end keeps flavor vibrant
Jasmine or basmati work best
Bay leaf adds subtle depth while cooking
Fresh lime, lemon, and orange make the difference
Easy to make ahead and reheat
Works as a base for bowls, burritos, and more
Simple recipe that just works every time

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

Cook Time 25

Total Time 30

Servings

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

Originally published September 2012, updated and republished May 2026

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

Texas Twinkies

Donna Elick — Sun, 19 Apr 2026 10:00:00 +0000

Texas Twinkies are nothing like the plastic-wrapped snack cakes. Think plump jalapeños stuffed with smoky brisket and creamy cheese, wrapped tightly in thick-cut bacon that crisps and caramelizes on the grill. As they cook, the bacon renders and hugs the pepper, the brisket stays rich and tender, and the whole thing finishes with a sticky glaze of barbecue sauce. The first bite hits with layers of smoky, spicy, creamy, and sweet… the kind of backyard barbecue snack that disappears faster than you can pull the next one off the grill.

WHY YOU’LL LOVE THIS TEXAS TWINKIES RECIPE

Classic Texas barbecue appetizer
Smoky brisket and cream cheese filling
Bacon-wrapped for maximum flavor
Perfect use for leftover brisket
Crowd-favorite for cookouts and game day

Texas Twinkies

These are basically an elevated jalapeño popper. And if you’ve been around here for a while, you already know how much we love that flavor combination!

Spicy jalapeños, creamy filling, smoky meat, and crispy bacon… It’s one of those combinations that just works every single time.

Over the years, we’ve grilled them, smoked them, air fried them, and turned them into just about every kind of recipe you can imagine. Jalapeño poppers are kind of a running theme around here.

Texas Twinkies just take that idea and crank it up a few notches.

Instead of a simple filling, you pack the peppers with smoky brisket, wrap them in bacon, and finish them on the grill with barbecue sauce.

The result is bigger, bolder, and exactly the kind of backyard barbecue bite that disappears as fast as you can make them.

INGREDIENT NOTES

Jalapeño Peppers: Choose large, firm peppers so they can hold plenty of filling.
Smoked Brisket: A traditional Texas Twinkies recipe uses leftover brisket from the smoker. If you don’t have one, my crockpot brisket recipe works just as well!
Cream Cheese: Creates a creamy layer that balances the smoky brisket and heat of the peppers.
Thick-Cut Bacon: Wraps the peppers and crisps beautifully on the grill.
Barbecue Sauce: Adds sweetness and that sticky finish at the end.

VARIATIONS

Pulled Pork Version: Swap brisket with pulled pork.

Hot Honey Twinkies: Finish with hot honey instead of barbecue sauce.

Chipotle Twist: Mix chipotle powder into the cream cheese.

Sweet & Smoky: Use mini sweet peppers in place of jalapeños.

Cheese Lovers: Add shredded cheddar to the smoked brisket filling.

Smoker Method: Cook Texas Twinkies in a smoker at 275°F for deeper smoke flavor.

SERVING SUGGESTIONS

Pair with smoked ribs or brisket burnt ends.
Serve alongside coleslaw and pickles.
Dip a Texas Twinkie in ranch or crema for a cool and creamy contrast.
Add to backyard cookout platters with corn on the cob.
Perfect as a BBQ appetizer or part of a game day spread.

TEXAS TWINKIE FAQ

Do I have to add barbecue sauce?

No. You can leave it off for a lighter appetizer or replace it with BBQ dry rub or seasoning blend for a less sticky option.

Should I use plain cream cheese or smoked cream cheese?

Either! Softened cream cheese will be the fastest and easiest to use, but you’re welcome to throw it on the smoker first for another layer of flavor.

Why is the filling oozing out?

This can happen if the cream cheese mixture is too soft or if the bacon isn’t wrapped snugly enough. Chill the stuffed jalapeños for about 30 minutes before wrapping in bacon to help the filling firm up. Make sure there are no gaps once the bacon is on and secure the end with a toothpick if needed.

Can I make this Texas Twinkie recipe in the oven?

Yes. Line a baking sheet with foil and place a wire rack over the pan. Bake for about 30 minutes at 425°F. For extra crispy bacon, switch on the broiler during the last few minutes.

The key to a great Texas Twinkie recipe is balance. Removing the seeds and membranes from the jalapeños keeps the heat manageable while still allowing the pepper flavor to come through.

Cooking over indirect heat lets the bacon render slowly without burning while the filling heats through.

Finishing with barbecue sauce over direct heat caramelizes the glaze and crisps the bacon for that perfect sticky, smoky finish.

DONNA’S PRO TIPS

Choose large jalapeños for easier stuffing.
Scrape out the seeds for balanced heat. Or leave them in for an extra fiery bite!
Wrap the bacon tightly around the peppers to hold the filling in place.
Cook mostly over indirect heat to render bacon fat and prevent burning.
Finish each Texas Twinkie over direct heat to crisp the bacon.
Let them rest for a few minutes before serving.

TOOLS NEEDED

Grill or Smoker: For maximum smoky flavor when cooking the stuffed peppers.
Sharp Knife: To slice open the peppers and chop up the brisket.
Fork or Spoon: For scraping out seeds.
Tongs: For easy turning while the bacon crisps.
Basting Brush: Evenly coat each Texas Twinky in barbecue sauce.

Enjoy!

With love, from our simple kitchen to yours.

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Other Jalapeno Recipes

Spicy Jalapeno Popper Meatballs Recipe + Video

How to Make Homemade Jalapeno Cornbread Recipe

Jalapeno Cheddar Biscuits (Swim Biscuit Recipe)

Stuffed Pork Tenderloin (with Jalapeno Poppers!)

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Buy the Ebook Now

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

Smoked brisket stuffed jalapeños
Wrapped in bacon and grilled
Finished with sticky BBQ glaze
Smoky, spicy, creamy, and crispy
Perfect BBQ appetizer
Great use for leftover brisket
Texas barbecue classic

Texas Twinkies (Brisket Stuffed Jalapeños)

Grilled Texas Twinkies are stuffed with cream cheese and smoked brisket, then wrapped in thick-cut bacon and glazed with barbecue sauce.

Course Side Dish

Cuisine American

Method Grill

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 353cal

Author Donna Elick

Ingredients

8 large jalapeño peppers
8 ounces cream cheese, softened
1 1/2 cups smoked brisket, finely chopped (about 8 ounces)
8 slices thick-cut bacon
1/2 cup barbecue sauce

Instructions

PREHEAT GRILL: Preheat a grill to medium heat, about 375°F. Set up the grill for indirect cooking.
CUT PEPPERS: Using a sharp knife, cut a shallow horizontal line around the top of each jalapeño just below the stem cap. Do not remove the cap completely.
MAKE A SLIT: Starting at the bottom of the pepper, cut a single slit lengthwise up to the cap to create an opening.
REMOVE SEEDS: Insert a spoon or fork through the slit and scrape out the seeds and membranes. Keep the pepper whole so it can hold the filling.
ADD CREAM CHEESE: Spread about 1 tablespoon of the 8 ounces cream cheese, softened inside each of the 8 large jalapeño peppers, coating the inner walls of the pepper.
ADD BRISKET: Fill the peppers with the 1 1/2 cups smoked brisket, finely chopped , pressing it gently into the cream cheese.
WRAP WITH BACON: Wrap each stuffed jalapeño with one slice of the 8 slices thick-cut bacon, starting near the stem and spiraling toward the bottom. Slightly overlap the bacon so the filling stays sealed.
GRILL: Place the bacon wrapped jalapeños on the grill over indirect heat with the slit side down. Close the lid and cook for 25 to 30 minutes, turning occasionally, until the bacon is nearly crisp.
GLAZE: Brush the jalapeños with 1/2 cup barbecue sauce and move them briefly over direct heat. Grill another 3 to 5 minutes until the sauce becomes sticky and the bacon crisps.
REST AND SERVE: Remove from the grill and let rest for 5 minutes before serving.

Notes

Make-Ahead: Assemble the Texas Twinkies up to 24 hours ahead. Cover and refrigerate until ready to grill.

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

Reheating: Reheat in a 350°F oven or grill for about 10 minutes until warmed through and the bacon crisps again.

Freezing: Freeze assembled but uncooked Texas Twinkies for up to 2 months. Thaw overnight in the refrigerator before grilling.

Brisket Tip: Texas Twinkies are traditionally made with leftover smoked brisket. Pulled pork also works well if brisket is not available.

Nutrition

Originally published April 2026

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Spicy Pepper Jack Jalapeno Burger

Donna Elick — Tue, 14 Apr 2026 10:00:00 +0000

This Jalapeno Burger is stacked with pickled jalapenos, melted Pepper Jack cheese, and a spicy barbecue ranch sauce that will have you licking your fingers clean! There’s plenty of heat in the beef patty too, creating a tastebud-tingling bite you can’t resist. Serve up this Tex-Mex treat in 15 minutes or less!!

Jalapeno Burger

Calling all spicy food lovers!! This jalapeno burger recipe has everything your tastebuds are craving in an easy-to-make meal.

It all starts with a smoky, spicy beef patty layered with crisp lettuce, onions, and juicy tomato. But here’s where the fun really begins: spicy, creamy Pepper Jack cheese pulls the flavors together, and it’s topped with pickled jalapenos and a homemade barbecue ranch sauce.

My Tex-Mex burger, while delicious, just wasn’t quite hot enough — but I think this jalapeno cheese burger will do the trick!

I go through enough jalapenos that I really should get some plants growing in my garden. Fresh peppers for biscuits, poppers, taquitos, and more… yes, please!!

Ingredient Notes and Substitutions

Ground Beef – Use lean enough beef to avoid too much grease, but not so lean that it dries out. I usually use an 80/20 (80%) blend.
Spices – Flavor jalapeno burger patties with ancho chile powder, chipotle chili powder, ground chile de arbol, salt, and pepper.

If you can’t find these in the regular spice aisle, check the section with Mexican seasonings — either in the international aisle or near the produce section.

You can also swap cayenne pepper for the chile de arbol and smoked paprika for the ancho chile powder if needed.
Pickled Jalapenos – Find these in jars near the olives at the store. They’re more sour and tangy than fresh peppers, thanks to the vinegar brine.
Barbecue Ranch Sauce – So easy to make with mayo, sour cream, ranch seasoning, and your favorite BBQ sauce.

It adds smoky flavor and a cool contrast to all the heat in this Pepper Jack burger. Add some cayenne pepper or hot sauce to make it spicy!
Pepper Jack Cheese – Super creamy and speckled with even more peppers for extra heat! If you prefer to tone things down a bit, substitute sharp cheddar, Colby, or Monterey Jack.
Toppings – Iceberg or Romaine lettuce leaves and onion slices add crunch, and juicy tomatoes make any burger better. I like the sharpness of white onions here, though red onions are a good swap.
Hamburger Buns – I love using fluffy potato buns for this jalapeno cheese burger, but buttery brioche or a simple sesame seed bun works too!

Tips and Tricks to Make the Perfect Pepper Jack Burger

Mix the spices evenly into the ground beef.

Don’t just dump them all on top! Instead, measure out the spices into a smaller bowl and mix them together.

Then, sprinkle the mixture evenly over the ground beef before working it into the meat with your hands.

Add an indent to the center after shaping the patties.

The center always rises a bit as it cooks, creating a domed patty. But if you start with an indent, you’ll get a flat, even surface that’s just right for stacking on all of your toppings!

Hamburger patties also tend to shrink in diameter as they cook, so shape them a little bit bigger than your hamburger buns for the perfect fit once cooked.

Melt the cheese right on the grill.

For gooey results as soon as you take a bite, top each burger with Pepper Jack cheese during the last minute or so of grilling.

The cheese will melt perfectly over the patty without oozing over the sides!

Prep Ahead

Slice the cheese
Make the barbecue ranch sauce
Prep the toppings

Kitchen Tools You Will Need

Outdoor or Countertop Grill – During the colder months, I’ll sometimes just use a Grill Pan!
Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
Heat-Safe Spatula for transferring jalapeno burger patties on and off the grill.

Serving Suggestions

Every burger needs some fries, and my seasoned grilled fries are a perfect match for this spicy Pepper Jack burger!

Make more of the barbecue ranch sauce for dipping or whip up a quick batch of creamy bloomin’ onion sauce instead.

I’ll never turn down a garden veggie salad, but I think sweet and tangy Mexican sweet corn would be a fantastic pairing for this jalapeno burger recipe.

Round out your meal with smoked baked beans and a frosty jalapeno margarita in hand!

Storing and Reheating Jalapeno Cheese Burger

If you plan to have leftovers, wait to top each burger with Pepper Jack cheese. It will be much easier to reheat a plain patty and add a fresh slice before digging in!

Cooked patties (with or without cheese) will keep for 3-4 days in the refrigerator. Store them in an airtight container so they don’t dry out.

All of the other toppings can be stored in separate containers in the fridge, including the barbecue ranch sauce.

Reheat leftover burger patties one at a time in the microwave or in a skillet on the stove. It helps to add a splash of water and cover with a lid so it warms evenly.

Jalapeno Burger Recipe FAQ

Should you press down on burgers on the grill?

Absolutely not!! It doesn’t make them cook any faster, and all you’ll be doing is squeezing out all the juices that keep your burgers moist.

Do burgers need to rest after cooking?

Yes, it’s best to let ground beef patties rest for 3-5 minutes once you take them off the grill so they stay juicy.

Tent them with foil so they stay warm. And now’s a good time to add the cheese if you haven’t already!

What toppings are good on a jalapeno burger?

My jalapeno burger comes with pickled jalapenos, Pepper Jack cheese, and homemade barbecue ranch sauce, plus lettuce, tomato, and onion.

For more tang, swap the raw onion slices with pickled red onion, or try crispy onion rings for some crunch. You could also replace some of the jalapenos with spicy dill pickles!

DONNA’S PRO TIPS

Form patties slightly larger than the buns — they shrink on the grill
Don’t overwork the meat when mixing
Always press a shallow indentation in the center of each patty
Toast the buns lightly so they hold up to the sauce
Let the burgers rest a minute before serving

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Burger Recipes

Bacon in a Burger Recipe (50/50 Burger)

Smoky Barbecue Beer Burger with Caramelized Onions

Smokehouse Barbecue Bacon Burger

Easy Smoked Burgers (Juicy Hamburger Recipe)

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

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

Smoky spicy burger with chile seasoning
Pepper jack adds creamy heat
Jalapeños bring brightness and bite
Barbecue ranch sauce ties everything together
Perfect cookout burger
Ready in under 20 minutes
Messy in the best way

Spicy Pepper Jack Jalapeño Burger

My Jalapeno Burger is full of smoky Mexican flavor, hot chiles, gooey cheese, and a spicy barbecue ranch sauce. Get your taste buds ready!!

Course Main

Cuisine American

Method Grill

Prep Time 10

Cook Time 8

Total Time 18

Servings – 8

Calories 321cal

Author Donna Elick

Ingredients

2 pounds 80 percent lean ground beef
1 teaspoon ancho chile powder
1 teaspoon chipotle chile powder
1 teaspoon chile de arbol or cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
4 to 8 slices pepper jack cheese about 4 to 8 ounces
4 to 8 potato hamburger buns
Lettuce leaves
Tomato slices
Sliced onion
Pickled jalapeño slices
Spicy Barbecue Ranch Sauce

Instructions

PREHEAT GRILL: Preheat grill to medium-high heat, about 400°F.
SEASON BEEF: In a large bowl, combine 2 pounds 80 percent lean ground beef, 1 teaspoon ancho chile powder, 1 teaspoon chipotle chile powder, 1 teaspoon chile de arbol or cayenne pepper, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Mix gently just until combined.
FORM PATTIES: Divide the beef mixture into 4 to 8 patties depending on desired size. Shape each patty slightly larger than the hamburger buns and press a shallow indentation in the center of each patty.
GRILL BURGERS: Place patties on the grill and cook for 3 to 4 minutes until a deep golden crust forms. Do not press down on the burgers while they cook. Pressing squeezes out the flavorful juices and can make the patties dry. Flip and cook another 3 to 4 minutes until the burgers reach an internal temperature of about 160°F for medium doneness.
ADD CHEESE: During the last minute of cooking, top each burger with 1 of the 4 to 8 slices pepper jack cheese and close the grill lid until melted.
TOAST BUNS: Place 4 to 8 potato hamburger buns cut side down on the grill and toast for 30 to 60 seconds until lightly golden with grill marks.
ASSEMBLE BURGERS: Spread Spicy Barbecue Ranch Sauce on the bottom buns. Add Lettuce leaves, Tomato slices, and Sliced onion. Place the cheeseburger on top and add Pickled jalapeño slices. Spread more sauce on the top buns and close the sandwiches.
SERVE: Serve immediately while warm.

Notes

Make-Ahead: The burger patties can be formed up to 1 day ahead. Store 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 325°F oven for about 10 minutes or warm gently in a skillet over medium-low heat.

Freezing: Raw burger patties can be frozen for up to 3 months. Place parchment between patties and store in a freezer-safe bag. Thaw overnight in the refrigerator before cooking.

Ingredient Tip: Pepper jack cheese melts beautifully and adds just the right amount of heat to balance the smoky chile spices in the burger.

Nutrition

Originally published July 2012, updated and republished April 2026

The post Spicy Pepper Jack Jalapeno Burger appeared first on The Slow Roasted Italian.

Barbacoa Recipe + Video

Donna Elick — Sat, 04 Apr 2026 10:00:00 +0000

This crockpot Barbacoa Recipe delivers tender, slow-cooked beef infused with smoky chipotle peppers, warm cumin, garlic, and bright lime, braised until it falls apart in juicy, shredded strands. The sauce is deep, rich, slightly spicy, and packed with bold Mexican flavor that soaks into every bite. Pile it into tacos, burritos, rice bowls, or nachos and you’ll understand why this Chipotle copycat is wildly addictive.

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!

BARBACOA IN CROCKPOT RECIPE VIDEO

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

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

Is barbacoa spicy?

There’s mild heat from the chipotle peppers, but you can easily adjust the amount to your liking.

Do I have to sear the meat?

No, but searing adds deeper flavor and helps lock in the juices. The final texture is much better if you take the extra time.

Can I make this Chipotle barbacoa recipe ahead?

You can. The flavor actually improves overnight! To reheat, spread the shredded beef onto a sheet pan and warm gently in the oven.

Can I freeze barbacoa beef?

Yes. Be sure to freeze the meat in the sauce to maintain the best texture.

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.

DONNA’S PRO TIPS

Don’t skip the sear if you want deeper flavor. It makes a difference in texture too.
Cut the roast into chunks so it cooks evenly.
Taste the sauce before adding the final salt. You may find you don’t need it.
Let the shredded beef cook in the sauce for the last hour. The meat soaks up so much flavor that way.
Skim excess fat if needed before serving. It keeps the sauce from being too greasy.
Always finish with a squeeze of fresh lime. The acidity wakes everything up!

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

Chipotle Guacamole Recipe

Chipotle Rice Recipe

Pico De Gallo

Chipotle Corn Salsa Recipe

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

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

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

Smoky shredded beef with chipotle peppers
Slow cooker makes it easy
Perfect for tacos, burritos, bowls, and nachos
Chuck roast gives the best texture
Flavor improves overnight
Freezer-friendly
Better than takeout

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

Cook Time 6

Total Time 6 15

Servings

Calories 312cal

Author Donna Elick

Equipment

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

Originally Published January 2021, updated and republished April 2026

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

Banana Split Popsicles

Donna Elick — Thu, 02 Apr 2026 10:00:00 +0000

Banana Split Popsicles are a show-stopping no-bake dessert packed with fresh bananas and strawberries, vanilla ice cream, and tangy, juicy cherries wrapped up in a crisp chocolate and peanut coating. Each banana split popsicle is like four desserts in one!!

Banana Split Popsicles

We all know the classic banana split: nuts, syrup, cherries, and three whopping scoops of ice cream all layered on top of a banana. It’s the stuff of dreams, but boy, is it messy — and a whole lot to eat!

Well, what if I told you I have a recipe that has all of that creamy, dreamy sundae goodness all contained in one dessert that’s easy to make, serve, and eat… my banana split popsicles!

It’s a fun and kid-friendly way to enjoy banana split flavor, though you should definitely try my cheesecake salad and martini recipes when you have a chance.

Fresh bananas, strawberries, and vanilla ice cream come together to create the base for this ice pop wonderland — complete with a cherry inside!

For more ways to celebrate fresh fruit, browse our Fruit Salad Recipes collection — perfect for summer entertaining and potlucks.

Coated in homemade magic shell, it has a perfectly crisp chocolate and peanut coating to make this my new favorite ice cream popsicle. I am sure you are going to love it too!

Ingredient Notes and Substitutions

Bananas – The secret to these banana split popsicles is to mix ripe bananas in with the ice cream and then scatter chopped, unripe bananas throughout.

That way, you get solid bites of fruity goodness in addition to a super creamy, super smooth texture!
Vanilla Ice Cream – Plain ol’ classic vanilla ice cream is the creamy base for our banana split pops.

For a healthier alternative, you can use yogurt instead! The pops will still be plenty creamy, though they’ll definitely turn out more dense.
Strawberries – Those bites of tangy strawberries are to die for!! Feel free to use more if you’re in a real berry mood.
Maraschino Cherries – Your banana split ice pop comes with a cherry on top! I love sweet maraschinos for ice cream, but there’s no reason why you can’t use fresh cherries instead.
Magic Shell – Did you know you can make your own homemade chocolate shell with just two ingredients?? You can always just buy it too!

Don’t like magic shell? Raspberry syrup, caramel, regular ol’ chocolate syrup, and peanut butter sauce are all awesome options, too!
Salted Roasted Peanuts – I really recommend salted peanuts for this one to get that mouthwatering combo of salty and sweet

Tips and Tricks to Make Perfect Banana Split Pops

Keep things smooth and creamy with puréed fruit.

Not into fruity chunks in your ice pops? No problem — just purée the bananas and strawberries before mixing them with the ice cream!

And if you do this, then you really have a fun opportunity to layer them in the molds for a really cool presentation and yummy division of fruity flavors.

Add some flair to your pops with different dippers.

No need to limit yourself to the banana split classics here!

Sprinkles, toasted coconut, miniature chocolate chips, and crushed cookies are all other great ingredients that you can dip your popsicles into after coating them in the chocolate shell.

Your only limit is to make sure you don’t use anything too heavy or too slippery (like fresh fruit bits) that will have a hard time sticking to the shell.

Wait a few hours before adding the popsicle sticks.

There’s nothing wrong with adding the popsicle sticks earlier and letting them freeze as-is, but I can really be a perfectionist with my homemade sweets — especially when I want to take pictures!

I learned that if you wait just two hours or so for the banana split popsicles to freeze just a little bit, you can slide the popsicle sticks into the molds dead center easily and cleanly.

Prep Ahead

Chop the strawberries and peanuts
Soften the ice cream

Kitchen Tools You Will Need

Large Bowl – This one is my go-to!
Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks.
Mason Jar – I absolutely love these and use them for tons of purposes. In this case, this is what I pour the magic shell into for dipping.
Sheet Pan – To hold the dipped popsicles while the coating hardens.

Serving Suggestions

Don’t let your banana split pops sit out for too long! The magic shell starts to weep fairly quickly, and they’ll be very messy after 30 minutes or so.

If you’re taking them to a picnic or other outing, I’ve had good luck keeping them in a cooler with ice for a few hours.

It’s always nice to have a variety of desserts, too — blueberry and strawberry should round things out perfectly!

Storing Banana Split Ice Pop

I store these in sandwich baggies in my freezer to keep them fresh until it’s time to eat. Once they’re frozen, they won’t stick together in the bag.

They’ll keep in the freezer for up to 3 months… although I guarantee they won’t last that long!

Banana Split Popsicle FAQ

How do you make popsicles creamy and not icy?

You need to have a fatty, creamy base! In this case, we’re keeping things super simple by using vanilla ice cream. You’ll get the same effect by using yogurt.

If you use low-fat or skim alternatives, you’re more likely to have icy pops. Basically, the higher the water content in the base, the icier the popsicles will be.

What’s the fastest way to soften ice cream?

There are a few different ways to soften ice cream, but it’s important that it softens evenly. Otherwise, you’ll still have rock-hard spots surrounded by soupy liquid.

If you have some time, place the container of ice cream in the refrigerator for 30 minutes. You can also scoop out the ice cream onto a platter, keeping the scoops in an even layer (not stacked).

The microwave works too, though it’s best to heat at 50 percent power in 15-20 second increments until you can easily slide a spoon into the middle of the ice cream.

How can I get homemade popsicles out of their molds in one piece?

Run popsicle molds under warm, running water for a few seconds, and they should loosen right up!

Don’t do this for too long, though, or your banana split ice pop will get soft and lose its shape when you try dipping and coating.

DONNA’S PRO TIPS

Use ripe bananas for maximum flavor.
Work quickly when dipping in the chocolate shell.
Keep popsicles very cold for the best coating.
Chop peanuts finely so they stick evenly.
Freeze coated pops briefly before serving.
Store wrapped individually for easy grabbing.

Enjoy!

With love, from our simple kitchen to yours.

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Other Frozen Treat Recipes

Dole Whip Recipe (Pineapple)

Oreo Ice Cream Sandwich Cake

No-Churn Blueberry Ice Cream

Sublime Strawberry Popsicles

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

Banana split flavors in popsicle form
Creamy banana ice cream base
Chocolate shell that cracks when bitten
Strawberries and cherries inside
Crunchy peanut coating
Perfect make-ahead summer treat
Nostalgia on a stick

Banana Split Popsicles

Banana Split Popsicles are just like the classic sundae! This fresh, creamy treat is full of fruity bites all wrapped in chocolate and nuts.

Course Dessert

Cuisine American

Method Freezer

Prep Time 5

Inactive Time 12

Total Time 12 5

Servings – 14 Popsicles

Calories 157cal

Author Donna Elick

Ingredients

2 ripe medium bananas mashed
1 medium banana diced
2 cups vanilla ice cream softened
14 medium strawberries chopped (about 1 cup)
12 to 14 maraschino cherries
1 cup salted roasted peanuts chopped
1 recipe homemade magic shell

Instructions

MASH BANANAS: In a large mixing bowl, mash 2 ripe medium bananas with a fork until mostly smooth.
ADD ICE CREAM: Stir 2 cups vanilla ice cream into the mashed bananas until combined.
ADD FRUIT: Fold in the diced banana and 14 medium strawberries ,chopped until evenly distributed.
FILL MOLDS: Place 1 of the 12 to 14 maraschino cherries in the bottom of each popsicle mold.
ADD MIXTURE: Spoon the banana ice cream mixture into each mold, filling to the top.
INSERT STICKS: Place the lid and sticks on the molds.
FREEZE: Freeze for at least 12 hours, or until fully solid.
PREP COATING: Spread 1 cup salted roasted peanuts onto a shallow plate. Pour 1 recipe homemade magic shell into a tall glass or jar for dipping.
DIP: Remove popsicles from molds and dip each into the magic shell. Immediately roll or sprinkle with chopped peanuts.
SET: Place coated popsicles on a parchment-lined baking sheet and freeze for a few minutes to allow the shell to harden.
SERVE: Serve immediately or store in the freezer.

Notes

Storage: Store finished popsicles in sandwich bags or an airtight container in the freezer for up to 2 weeks.

Fruit Tip: Use ripe bananas for the best flavor and natural sweetness.

Chocolate Coating Tip: Work quickly when dipping because magic shell hardens almost immediately when it touches the frozen popsicle.

Variation: Add crushed pineapple or drizzle with caramel for a full banana split experience

Nutrition

Originally published July 2013, updated and republished April 2026

Disclosure: We are working in partnership with John Boos to review and give away a cutting board. We were not compensated for this post. We did receive a cutting board to review. All thoughts/opinions are of course our own.

The post Banana Split Popsicles appeared first on The Slow Roasted Italian.

Chocolate Lasagna Recipe (Easy No-Bake Dessert)

Donna Elick — Wed, 01 Apr 2026 10:00:00 +0000

This Chocolate Lasagna Recipe features layer after layer of creamy, chocolatey decadence stacked into one gloriously chilled dessert. A buttery Oreo cookie crust anchors the bottom, followed by a silky cream cheese layer that’s light and tangy, rich chocolate pudding that spreads like velvet, and a thick blanket of fluffy vanilla whipped cream. Finished with crushed Oreos, chocolate shavings, and mini cookies on top, every slice is cold, creamy, crunchy, and completely over the top.

WHY YOU’LL LOVE OREO LASAGNA

No baking required
Four dreamy layers of chocolate goodness
Make-ahead friendly (actually better the next day)
Crowd-pleasing potluck dessert
Oreo lovers go absolutely wild for it

Chocolate Lasagna Recipe

There are desserts that politely sit on the table… and then there are desserts that disappear before you even grab a plate. This one falls squarely in the second category.

Chocolate lasagna is one of those nostalgic layered desserts that shows up at potlucks and family gatherings and somehow manages to make everyone feel like a kid again.

Creamy, cold, chocolatey, and just a little over the top.

The Oreo crust alone could pass for dessert, but once you add that smooth cream cheese layer, the pudding, and the whipped topping? It turns into something completely irresistible.

And the best part? You make it ahead, tuck it into the fridge, and let it do its thing.

By the time you slice into this dessert lasagna, the layers hold together beautifully… and suddenly everyone wants seconds.

INGREDIENT NOTES

Oreo Cookies: No need to remove the filling. It helps bind the crust along with melted butter.
Cream Cheese: Make sure it’s fully softened for easy mixing and a smooth layer.
French Vanilla Pudding Mix: Stabilizes the whipped cream and adds flavor.
Instant Chocolate Pudding: Thickens quickly and creates that rich chocolate layer.
Heavy Cream: Whips into a stable topping that holds its shape beautifully. Make extra for decoration!

VARIATIONS

Peanut Butter Version: Add ½ cup of peanut butter to the cream cheese layer.

Mint Chocolate: Use mint Oreos and add a drop of peppermint extract to the whipped cream.

Caramel Drizzle: Add caramel between the pudding and whipped cream layers.

Double Oreo: Sprinkle extra crushed Oreos between each of the layers.

Mocha Twist: Mix 1 teaspoon espresso powder into the pudding layer.

Individual Servings: Build the layers in mini trifle dishes instead of one big pan.

SERVING SUGGESTIONS

Slice dessert lasagna straight from the refrigerator.
Add extra whipped cream and a mini Oreo on each slice.
Pair this chocolate lasagna recipe with strong coffee.
Bring to potlucks, BBQs, or holiday gatherings.
Cut into smaller squares for dessert bars.

DESSERT LASAGNA FAQ

Can I make this ahead?

Yes. In fact, this Oreo lasagna is better after chilling overnight.

Do I have to use homemade whipped cream?

No. Substitute two containers of whipped topping (like Cool Whip) to save some time.

Can I freeze chocolate lasagna?

You can freeze it briefly to help speed up the setting process, but this is not one to freeze ahead of time. It will mess with the texture too much.

Why not use all of the Oreo crumbs?

It’s best to reserve some for sprinkling over the dessert. They add a crunchy topping and visual contrast.

The key to this chocolate lasagna recipe is clean layers. And the key to clean layers is patience.

Each one should be spread gently and allowed to chill briefly before adding the next. This prevents mixing and keeps those beautiful, defined layers.

The pudding thickens naturally after about five minutes, so that’s the perfect moment to spread it. If you add it too soon, it will be runny and harder to keep defined.

And the whipped cream stabilized with pudding mix? That’s what keeps the topping fluffy and sliceable even after several hours in the refrigerator.

But before all that… start this chocolate lasagna recipe with Oreos. The creme filling helps the melted butter bind the crumbs together so all those incredible layers have a sweet, stable base.

DONNA’S PRO TIPS

Chill the crust before adding layers. It keeps it firm and makes spreading easier.
Spread layers slowly to keep them distinct. A heavy hand will cause them to swirl together.
Use a warm knife for clean slices, and wipe it clean after each cut.
Vegetable peeler + chocolate bar = easy chocolate shavings
Add toppings just before serving for the best presentation.
Overnight chilling makes the layers hold perfectly. Definitely one for planning ahead!

TOOLS NEEDED

9 x 13-inch Baking Dish: Just the right size for a potluck-friendly Oreo lasagna.
Food Processor: To make Oreo crumbs for the crust.
Electric Mixer: For whipping the cream cheese and whipped cream layers. Helps with the pudding too!
Mixing Bowls: For every layer of this dessert.
Rubber Spatula: Makes spreading layers easy.

Enjoy!

With love, from our simple kitchen to yours.

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Other Scrumptious No Bake Chocolate Desserts

No Bake Oreo Cheesecake

No Bake Monster Cheesecake

No-Bake Chocolate Icebox Pie

No-Bake Rocky Road Avalanche Bars

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

Buy the Ebook Now

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

Oreo crust + cream cheese + chocolate pudding + whipped cream
No baking required
Perfect make-ahead dessert
Oreo lovers’ dream
Holds beautifully after chilling
Great for parties and potlucks
Guaranteed crowd favorite

Chocolate Lasagna Recipe (Easy No-Bake Dessert)

This Chocolate Lasagna Recipe layers chocolate pudding, cream cheese, whipped cream, and Oreo cookies into a showstopping no bake dessert.

Course Dessert

Cuisine American

Method Food Processor

Prep Time 30

Inactive Time 4

Total Time 4 30

Servings

Calories 473cal

Author Donna Elick

Equipment

9 x 13 baking dish This set is one of my favorites! The 9×13 is perfect for casseroles and the smaller size is awesome for making half a casserole recipe.
food processor or rolling pin for crushing the Oreo cookies
mixing bowls You’ll want a few large bowls when you make this chocolate lasagna recipe. Otherwise, plan to do some quick washing in between layers.
stand mixer or Electric Hand Mixer with both the paddle and whisk attachments

Ingredients

FOR THE OREO CRUST

1 14.3 ounce package Oreo cookies
6 tablespoons unsalted butter melted

FOR THE CREAM CHEESE LAYER

1 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 tablespoons milk

FOR THE WHIPPED CREAM LAYER

1 cup heavy whipping cream
1/4 cup plus 2 tablespoons powdered sugar
2 tablespoons instant French vanilla pudding mix
1 teaspoon vanilla extract

FOR THE CHOCOLATE PUDDING LAYER

2 3.9 ounce boxes instant chocolate pudding mix
3 cups whole milk

GARNISH

Mini Oreo cookies
Chocolate shavings
Additional whipped cream

Instructions

PREP PAN: Lightly spray a 9 x 13-inch baking dish with nonstick spray.
MAKE CRUST: Place the 1 14.3 ounce package Oreo cookies in a food processor and pulse until fine crumbs form. Reserve ¼ cup crumbs for topping.
PRESS CRUST: In a bowl, mix the remaining Oreo crumbs with 6 tablespoons unsalted butter. Press firmly into the bottom of the baking dish. Refrigerate while preparing the next layer.
MAKE CREAM CHEESE LAYER: In a mixing bowl, beat the 1 8 ounce package cream cheese, softened until smooth. Add 1/4 cup granulated sugar and 2 tablespoons milk and beat until creamy. Set aside.
MAKE WHIPPED CREAM: In a large bowl, combine 1 cup heavy whipping cream, 1/4 cup plus 2 tablespoons powdered sugar, 2 tablespoons instant French vanilla pudding mix, and 1 teaspoon vanilla extract. Beat with an electric mixer until stiff peaks form.
COMBINE LAYER: Fold half of the whipped cream mixture into the cream cheese mixture until smooth. Spread evenly over the Oreo crust. Refrigerate for 10 minutes.
MAKE PUDDING: In a bowl, whisk together 2 3.9 ounce boxes instant chocolate pudding mix and 3 cups whole milk until smooth. Let stand 5 minutes until slightly thickened.
ADD PUDDING LAYER: Spread the chocolate pudding evenly over the cream cheese layer.
TOP WITH WHIPPED CREAM: Spread the remaining whipped cream over the pudding layer.
GARNISH: Sprinkle the reserved Oreo crumbs over the top and add Chocolate shavings.
CHILL: Cover and refrigerate for at least 4 hours until fully set.
SERVE: Slice into 12 pieces. Top each slice with Additional whipped cream and a Mini Oreo cookies before serving.

Notes

Make-Ahead: This dessert is perfect for making a day ahead. The layers hold together even better after chilling overnight.

Cool Whip Shortcut: You can substitute two 8-ounce containers whipped topping for the homemade whipped cream.

Freezer Shortcut: If you need to speed up the chilling process, place the dessert in the freezer for about 1 hour, then transfer to the refrigerator until ready to serve.

Chocolate Curls: Use a vegetable peeler to shave curls from a chocolate bar for easy garnish.

Storage: Store covered in the refrigerator for up to 4 days.

Nutrition

Originally published February 2021. Updated and republished April 2026

The post Chocolate Lasagna Recipe (Easy No-Bake Dessert) appeared first on The Slow Roasted Italian.

Frozen Tater Tots in Air Fryer

Donna Elick — Mon, 30 Mar 2026 10:00:00 +0000

Skip the oven and make Frozen Tater Tots in the Air Fryer instead. Golden, shatteringly crisp tater tots with crackly, crunchy exteriors and fluffy, steamy potato centers that practically melt once you break through that crust. The outside turns deep amber and audibly crisp, while the inside stays soft and perfectly seasoned. Straight from the air fryer, they’re hot, salty, and wildly snackable… the kind you can’t stop grabbing off the plate.

WHY YOU’LL LOVE AIR FRYER FROZEN TATER TOTS

Ultra crispy in under 15 minutes
No deep fryer, no oven preheat drama
Perfect texture: crisp outside, fluffy inside
Easy to customize with seasonings
Crowd-pleasing and dangerously snackable

Frozen Tater Tots in Air Fryer

There are two kinds of tater tots. The crispy ones… and the disappointing ones. We don’t do disappointing.

Cooking frozen tater tots with an air fryer is the remedy. That circulating heat hits every side and pulls out that deep golden crunch without drying out the center.

But you cannot crowd them. I don’t care how impatient you are. If they overlap, they steam. And steamed tots are not worth talking about.

I like mine just past golden. A little extra time. A little deeper color. That’s where the magic is.

Salt them while they’re hot. And serve them immediately… because nobody waits around for tater tots.

And when you’re done with those, move on to frozen French fries and onion rings!

You can even make calamari in the air fryer! Is there anything the air fryer can’t cook?

INGREDIENT NOTES

Frozen Tater Tots: No thawing. Straight from freezer to basket.
Oil Spray (No Propellant): Helps promote even browning without chemical taste. Just straight oil, though… the propellant in cooking spray can damage the air fryer basket.
Kosher Salt: Add while hot so it sticks properly.
Fresh Ground Black Pepper: Optional, but it adds depth.

VARIATIONS

Garlic Parmesan: Toss hot tots with garlic powder and freshly grated Parmesan.

Spicy Kick: Add cayenne or smoked paprika to the seasonings.

Ranch Style: Sprinkle with dry ranch seasoning while hot.

Taco Tots: Toss with homemade taco seasoning before serving.

Loaded Totchos: Pile on melted cheese, bacon, and green onions (or any of your favorite nacho toppings).

Breakfast Tots: Top with fried eggs and hot sauce.

SERVING SUGGESTIONS

Air fryer frozen tater tots are an easy side for burgers or sandwiches.
Serve with ketchup, barbecue sauce, or any of our popular dipping sauces.
Pair with chicken tenders, nuggets, or corn dogs for a casual (and kid-friendly) dinner.
Add to a game day snack board with other finger foods.

AIR FRYER TATER TOTS FROZEN FAQ

Why aren’t my tots crispy?

They were overcrowded (too many in the basket) or not cooked long enough.

Do I have to use oil spray?

A light spray helps with browning, but it’s not mandatory when making air fryer tater tots from frozen.

Can I cook the whole bag?

Only if you can fit all of the frozen tater tots in the air fryer in a single layer… which is rare. Better to cook in batches with perfect results. And smaller batches will be ready faster too!

How do I reheat leftovers?

Air fry leftover tots for 3-5 minutes at 375°F.

Frozen potatoes are pre-fried and par-cooked before packaging. The air fryer’s rapid airflow finishes the exterior quickly while reheating the interior evenly.

Proper spacing allows moisture to escape, which is essential for crisp texture. The final 2-minute increment is what takes them from golden to deeply crisp.

Small timing adjustments make a big difference when cooking tater tots in the air fryer from frozen. And salting while hot ensures adhesion.

It’s a simple technique that delivers a big crunch.

DONNA’S PRO TIPS

Always preheat your air fryer. It’s key for even cooking and the best crunch.
Don’t stack or overlap frozen tater tots in the air fryer. Single layer only!
Shake halfway through cooking for even browning.
Add more time in 2-minute increments for extra crispiness.
Salt immediately after cooking. It sticks better while the tots are still hot.
Plate right away. The texture fades as they cool.

TOOLS NEEDED

Air Fryer: Basket style is preferred, but you can make frozen tater tots with an air fryer toaster oven too.
Tongs or Spatula: For easy removal.
Serving Platter: To pile them high around bowls of dipping sauce.
Oil Spray Bottle: No propellants with basket air fryers!

Enjoy!

With love, from our simple kitchen to yours.

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Other Air Fryer Snack Recipes

Air Fryer Pizza Rolls

Air Fryer Fried Pickles

Air Fryer Tortilla Chips

Air Fryer Mozzarella Sticks (From Frozen)

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

Crisp in 12–15 minutes
Don’t overcrowd
Shake halfway
Add extra time for deeper crunch
Salt while hot
Best served immediately
The air fryer wins here

Frozen Tater Tots in Air Fryer

Make Frozen Tater Tots in the Air Fryer as a quick side on busy weeknights. Crispier than the oven and ready in a fraction of the time!

Course Side Dish

Cuisine American

Method Air Fryer

Prep Time 3

Cook Time 12

Total Time 15

Servings

Calories 170cal

Author Donna Elick

Ingredients

1 pound frozen tater tots ½ of a 32-ounce bag
Olive oil spray or avocado oil spray without propellant
1/2 teaspoon kosher salt or to taste
1/4 teaspoon fresh ground black pepper

Instructions

PREHEAT AIR FRYER: Preheat the air fryer to 400°F for 5 minutes.
PREP BASKET: Lightly coat the bottom of the air fryer basket with Olive oil spray or avocado oil spray.
ADD TATER TOTS: Arrange 1 pound frozen tater tots in a single layer in the basket. Do not overcrowd.
AIR FRY: Cook at 400°F for 10 minutes. Gently shake the basket halfway through cooking to ensure even browning.
CRISP: Cook for an additional 2 minutes, or longer in 2 to 3 minute increments for extra crispiness.
SEASON AND SERVE: Transfer to a serving plate and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon fresh ground black pepper while hot. Serve immediately with your favorite dipping sauce.

Notes

Do Not Crowd: Overlapping tater tots will steam instead of crisp.

Extra Crispy Tip: Add additional cook time in small increments until golden brown.

Best Brand: Ore-Ida golden tater tots are reliable and cook evenly.

Storage: Best served immediately. Leftovers can be refrigerated for up to 2 days.

Reheating: Reheat in a 375°F air fryer for 3 to 5 minutes until crisp again.

Air Fryer Size: This recipe was tested in a 5.8-quart air fryer. Adjust cook time slightly if using a smaller or larger model.

3 to 4 quart air fryer: Cook 12 to 14 minutes total. Work in smaller batches for best crisping.

5 to 6 quart air fryer (most common): Cook 12 minutes total as written, shaking halfway.

7 quart or larger air fryer: Cook 10 to 12 minutes total. Larger baskets circulate more air, so food may cook slightly faster.

Oven-style air fryer (tray model): Cook 12 to 15 minutes and rotate trays halfway through for even browning.

Nutrition

Originally published March 2021, updated and republished March 2026

The post Frozen Tater Tots in Air Fryer appeared first on The Slow Roasted Italian.

Salsa Verde Chicken Enchiladas

Donna Elick — Sun, 29 Mar 2026 10:00:00 +0000

Salsa Verde Chicken Enchiladas start with soft flour tortillas wrapped around tender shredded chicken and drenched in a creamy, tangy salsa verde sauce that seeps into every fold. The sauce bubbles at the edges while Monterey Jack melts into glossy, stretchy layers across the top. Inside, the filling is rich, savory, and flecked with garlic, cumin, and green chiles that bring just enough heat to keep things interesting. Chicken enchiladas salsa verde style are creamy, vibrant, and unapologetically comforting… the kind of dinner that makes you go back for “just one more” bite.

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

Are these spicy?

There’s mild heat from the diced green chiles and green sauce, but nothing too spicy. Choose a hot salsa verde or add jalapeño to the filling to kick the heat up a few notches.

Can I assemble these ahead of time?

Yes. Wait for the sauce to cool, then cover salsa verde chicken enchiladas tightly and refrigerate up to 1 day before baking.

Why are my tortillas tearing?

Cold tortillas tend to crack, especially corn tortillas. Warm them slightly before rolling so they’re more pliable.

Can I freeze chicken enchiladas with salsa verde?

Yes, and you can do so before or after baking. Once assembled, wrap tightly in layers of plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight before baking at 375°F for 20-25 minutes.

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.

DONNA’S PRO TIPS

Don’t overfill the tortillas. The edges need to overlap so they stay intact.
Reserve some sauce for the bottom of the dish. It prevents sticking and softens tortillas.
Use freshly shredded cheese. The flavor and the melt are superior.
Let enchiladas rest 5 minutes before serving. Serving is much easier this way.
Garnish right before serving for color and freshness.
If reheating, cover loosely with foil to prevent drying and help with even warming.

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

Creamy salsa verde base
Tender shredded chicken
30-minute dinner
Make-ahead and freezer friendly
Bright, bold, comforting
Fresh cheese melts best
Reliable crowd pleaser

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

Cook Time 20

Total Time 30

Servings -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

Originally published March 2026

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

Chocolate Tres Leches Cake

Donna Elick — Sat, 28 Mar 2026 10:00:00 +0000

This Chocolate Tres Leches Cake takes the classic dessert to a new level. Deep, tender chocolate cake soaked in a silky trio of chocolate-infused milks until every inch is saturated and impossibly moist. The crumb turns luxuriously soft, almost pudding-like at the center, while still holding its shape in perfect slices. Then it’s crowned with thick, billowy chocolate whipped cream that melts on your tongue. It’s rich. It’s decadent. It’s the kind of dessert that makes people close their eyes after the first bite.

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

Does the cake get soggy?

No. It soaks up the triple milk mixture, becoming deeply moist but still sliceable… especially after chilling.

Can I make it ahead?

Yes. Chocolate tres leches cake is actually better after a few hours in the fridge.

Why do I need to chill the cake before adding the whipped topping?

Because warm cake will cause the whipped cream to melt.

Can I freeze tres leche cake?

Not after it’s been soaked. You can, however, chill and freeze the cake layer after it’s been baked. Wrap in several layers of plastic for storage, then bring to room temperature before poking holes and adding the soak.

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.

DONNA’S PRO TIPS

Poke holes evenly across the surface for the most consistent soak.
Carefully pour the milk mixture. Slowly and evenly wins every time.
Let the cake fully absorb the soak before adding the whipped topping.
Chill completely before slicing. This helps the layers set, making cuts easier.
Use a sharp knife for clean slices. Wipe clean between cuts if needed.
Store covered in the refrigerator to keep the whipped cream fresh.

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

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

Rich chocolate cake soaked in three milks
Deep cocoa flavor throughout
Chill before topping
Pour milk mixture slowly
Slice cold for clean cuts
Ultra-moist but not mushy
Big, bold dessert energy

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

Cook Time 40

Chill Time 30

Total Time 1 35

Servings 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

Originally published March 2026

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