Summer Desserts

Creamy shakes. Fruity popsicles. No bake cakes and pies paired with no churn ice cream.

There are summer dessert recipes for the air fryer or microwave when you need something quick for yourself, plus plenty of big batch options to share at potlucks and cookouts.

We even have make-ahead desserts and treats that are ready in minutes. There truly is something for everyone here, from simple and sweet to ultra-indulgent.

There are a whopping FIFTY summer dessert ideas to choose from, each one just as delicious as the last. Give a few new ones a try or work your way through them all.

I mean, what better way to enjoy summer vacation, amirite??

EASY SUMMER DESSERTS

These ones are all about satisfying a sudden sweet tooth. Minimal ingredients that deliver big on flavor… and ready to enjoy in no time at all.

• Campfire S’mores Cones
  We have more s’mores recipes than we know what to do with, but this one might be my favorite! Easy enough to make on the grill or in the fire pit at home, and an absolute winner for camping.

• Orange Creamsicle Milkshake Recipe
  Pure nostalgia in a glass. Ours is made with real citrus juice and layered with fresh whipped cream.

• Funfetti Sugar Cookie Dough Dip
  Eggless cookie dough is safe to eat, and even better with sweet dippers. Pop it in the fridge until it’s time to dig in!

• Dole Whip Recipe
  Creamy pineapple soft serve whipped into a cloud-like texture. Just like the ones at Disney’s Magic Kingdom!

• Strawberry Pretzel Salad Cups
  A salty-sweet summertime treat with layers of fresh berries, sandy pretzel crumbs, smooth cheesecake filling, and whipped cream.

• Homemade Choco Taco Recipe
  Chocolate-dipped Stroopwafels stuffed with ice cream and covered in sprinkles. Who needs the ice cream truck with these at home?

• Dreamy Creamy Strawberry Milkshake Recipe
  Speckles of fresh strawberries and swirls of fluffy whipped cream transform an ordinary milkshake into a heavenly sip.

• Golden Oreo Mug Cake
  5 ingredients + a microwave and boom… dessert is ready. Sweet sugary bites in just the right size for one.

• Wendy’s Chocolate Frosty Copycat Recipe
  Make a thick and creamy chocolate shake that rivals the fast food favorite. Only 3 ingredients!

ICE CREAM & POPSICLES

A summertime staple to beat the heat! Sassy and I have been coming up with new popsicle ideas since she was a toddler, and there’s always a batch of no churn ice cream waiting in the freezer.

• Banana Split Ice Cream Popsicles
  Vanilla ice cream speckled with banana, strawberry, and cherry bits, coated in magic shells and rolled in peanuts.

• Homeade No Churn Blueberry Ice Cream Recipe
  A handful of ingredients and no machine needed! Each bite is bursting with fresh berry flavor.

• Virgin Piña Colada Ice Pops
  Fresh pineapple meets coconut creaminess for a tropical treat that’s cool and refreshing.

• Nice Cream (One-Ingredient)
  A silky, soft-serve treat made with frozen bananas is one of the easiest summer desserts. Make it special with toppings and mix-ins!

• Summery Orange Raspberry Ice Pops
  Bright citrus flavor and sweet-tart berries come together with a splash of amaretto (or almond extract). Sunshine in every bite!

• 2-Ingredient Strawberry Ice Cream Recipe
  Thick, creamy, and speckled with real berries. Easy to make, no machine needed.

• 3 Ingredient Chocolate Peanut Butter Ice Cream
  An easy upgrade to nice cream that’s naturally dairy-free but just as creamy as the real thing.

• Peaches and Cream Ice Pops
  Creamy custard base and loads of fresh peaches make for one heavenly treat.

NO BAKE SUMMER DESSERT RECIPES

The last thing I want to do when it’s blazing outside is turn on my oven. No bake recipes keep the house cool (or at least cooler) and honestly… they make some of the best summer desserts!

• Strawberry Icebox Cake
  Layers of fluffy, whipped cream frosting, graham crackers, and fresh summer berries make for an indulgent treat that isn’t too heavy.

• Oreo Ice Cream Sandwich Cake
  Cookies, ice cream, and chocolate… oh my! With all those stunning layers, you wouldn’t believe this one’s only 3 ingredients.

• Hawaiian Cheesecake Salad
  Strawberries, pineapple, mandarin oranges, kiwi, mango, and bananas. It’s all here, coated in a smooth vanilla cheesecake filling.

• No Bake Chocolate Peanut Butter Bars
  Creamy peanut butter bites topped with rich chocolate ganache and assembled in 10 minutes.

• Raspberry Swirl Cheesecake
  This one’s the perfect balance of tart and sweet, rich and refreshing. The hardest part is waiting for it to chill.

• No-Bake Chocolate Icebox Pie
  Chocolate cookie crust topped with chocolate filling and a homemade chocolate ganache. A chocolate lover’s dream!

• Summer Berry Cheesecake Salad
  One of the easiest summer dessert ideas for fresh berries. Whip up a creamy cheesecake filling and toss to combine.

• Reese’s Peanut Butter Pie
  Homemade whipped cream and a creamy peanut butter filling, layered between an Oreo cookie crust and a generous amount of Reese’s cups, peanuts, and chocolate drizzle.

• No-Bake Cookie Dough Ice Cream Cake
  Sandwich chocolate ice cream between two thick layers of edible cookie dough, then top that with even more cookie dough, whipped cream, and ganache.

AIR FRYER SUMMER DESSERT IDEAS

These give you all the benefits of the oven without heating up the house or waiting for the oven to come to temperature. Say hello to sweet treat results in minutes!

• Giant Caramel Pecan Cookie
  This air fryer pizookie has pockets of chewy caramel bits and crunchy pecan pieces, topped with a generous drizzle of caramel.

• How to Make Air Fryer S’mores
  Bring the campfire favorite indoors, no open flames or skewers needed. Assemble, cook, and eat within minutes.

• Air Fryer Cherry Hand Pies
  Flaky pie dough meets juicy cherry filling. With just 3 ingredients and a simple glaze, this one screams easy summer desserts!

• Easy Peach Crisp Recipe
  Made with fresh or canned peaches and a sweet crumb topping. Perfect with a scoop of vanilla ice cream.

• Chewy Air Fryer Chocolate Chip Cookies
  Make a whole batch, or keep the dough chilled and air fry one or two cookies at a time.

• Easy Apple Hand Pies (Air Fryer Recipe)
  Just as delicious as a classic pie, but ready in a fraction of the time. Homemade filling spiced to perfection and tucked into flaky pie dough.

• Air Fryer Churros Recipe
  Just as airy and crisp as the traditional version, without needing thermometers or a big pot of oil

CAKES, COBBLERS, AND PIES

Sometimes you just can’t help it… you gotta bake! Summer desserts are all about classic flavors that everyone loves, and that usually means fruit or chocolate.

• Pig Pickin Cake
  One of the best summer dessert recipes after a heavy meal. It’s bright, fruity, and ridiculously refreshing with the fluffiest texture.

• Easy Chocolate Fudge Cake Recipe
  Classic Texas sheet cake always steals the show. Extra gooey with rich chocolate flavor and fudgy homemade icing.

• Key Lime Pie (Costco Copycat)
  Zingy citrus, buttery graham crust, and a filling so smooth it practically hums. This one’s even better than the warehouse original.

• Cherry Dump Cake
  Sweet pie filling bubbles under a buttery layer of cake with crisp, caramelized edges. Only 3 ingredients!

• Southern Peach Cobbler
  Ultra cozy and sticky-sweet. Add a scoop of vanilla ice cream and transport yourself to a summer porch moment.

• Boozy Margarita Cupcakes with Tequila Lime Frosting
  Nothing beats a cold cocktail with summer desserts to match! Loaded with lime and tequila with ribbons of zest throughout.

• Easy Fresh Strawberry Pie
  Bursting with natural berry flavor and so easy to make from scratch! Delicious with ice cream or whipped cream on top.

• Cherry Limeade Pound Cake
  Super moist and tender but not too rich. This one’s got just the right balance of tart and sweet flavors.

• Ultimate S’mores Cake Recipe
  Gooey marshmallow, crunchy grahams, and silky chocolate baked into an extra moist poke cake.

• Red White and Blue Cake (Firecracker Cake)
  A must for the 4th of July! Super moist and fluffy with an explosion of flavor and color, but easy to make with box mix.

BEST SUMMER DESSERTS FOR POTLUCKS

No need to stress over paper plates or losing your serveware. Bar desserts are sliceable, portable, and serve at least a dozen per batch.

• Ooey Gooey Millionaire Brownies
  Pure decadence in every bite. Shortbread, brownies, dulce de leche, and a homemade chocolate ganache, all topped with chopped pecans, chocolate shavings, and sea salt.

• Strawberry Cheesecake Bars Recipe
  Creamy cheesecake and sweet berries are sandwiched between a buttery crust and oat topping. Perfect for slicing and sharing.

• The Best Lemon Bar Recipe
  Nothing says summer desserts like tart lemon filling over a buttery shortbread crust. Trust me, this recipe’s the best you’ll ever make!

• Salted Caramel Rice Krispie Treats
  Put a grown-up spin on the childhood favorite. These won’t take any longer to make, but the flavor difference is incredible.

• Dirt Pudding Cheesecake Bars Dessert Recipe
  Remember those dirt pudding cups with gummy worms? Combine them with cheesecake bars and you’ve got a winning potluck dessert.

• Snickerdoodle S’mores Bars
  Why choose when you can combine cinnamon-sugar cookie dough with gooey marshmallow and chocolate! These always disappear first.

• Sheet Pan Brownies Recipe
  Chewy edges? Check. Fudgy centers? Double check. And two dozen treats in every batch?? A true winner when it comes to easy summer desserts.

Enjoy!

With love, from our simple kitchen to yours.

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Originally published July 2014, updated and republished May 2026

Disclosure: If you make a purchase through the affiliate link below, your price will remain the same, and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support, it helps us to keep creating new recipes.

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

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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.

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

Enjoy!

With love, from our simple kitchen to yours.

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

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)

🔥 TSRI’s Sizzlin’ Summer Ebook
Ready to level up your summer cooking? This exclusive collection of 30 reader-favorite recipes is packed with potluck legends, no-bake treats, and BBQ showstoppers.

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

Buy the Ebook Now

Print

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 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 4 – 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

Serving: 1 | Calories: 321cal | Carbohydrates: 2g | Protein: 49g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 141mg | Sodium: 741mg | Sugar: 1g | Fiber: 1g | Calcium: 24mg | Iron: 6mg

Originally published July 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 Spicy Pepper Jack Jalapeno Burger appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE BAKED BROWN RICE

• Completely hands-off cooking
  
• Foolproof brown rice texture
  
• Big flavor without babysitting
  
• Easy to make ahead
  
• Works with almost any main dish

Spicy Rice

Brown rice can be fussy, but this recipe is not. No stirring. No watching the pot. No guessing if the liquid’s right.

You boil it, pour it, cover it, and walk away.

I love oven rice because it behaves. Every grain cooks evenly. Nothing scorches. Nothing turns gummy.

But spicy rice? That’s a whole other level. The spice is warm, not aggressive, and a squeeze of lime wakes everything up at the end.

This is the kind of side dish that quietly becomes the thing people go back for…. and then ask about afterwards.

INGREDIENT NOTES

• Long-Grain Brown Rice: Holds its shape and stays fluffy when baked.
  
• Chicken Stock: Adds depth to this spicy rice. Use one you like the taste of. I always have Kitchen Basics on hand.
  
• Mrs. Dash Southwest Chipotle: Delivers big flavor without extra salt. You can use a different blend (or make your own!), but be sure to taste and adjust before serving.
  
• Red Pepper Flakes: For adjustable heat. Start with less and add to taste until it’s just right.
  
• Cilantro: Rounds out the flavors and adds freshness.
  
• Fresh Lime Juice: This is absolutely non-negotiable. It balances everything and wakes all the flavors up.

VARIATIONS

Extra Spicy: Add cayenne and more red pepper flakes.

Cilantro-Lime: Double the amount of lime juice and cilantro. Maybe some lime zest too.

Tex-Mex: Add a little cumin or chili powder to the spicy rice mix.

Garlic Lovers: Mix garlic powder into the liquid to amp up the flavor.

Plain Base: Skip the chipotle seasoning and finish with butter and salt.

SERVING SUGGESTIONS

• Great with grilled chicken or shrimp.
  
• Pair this spicy rice recipe with tacos, fajitas, or burrito bowls.
  
• Spoon roasted vegetables over the top for an easy meat-free meal.
  
• A favorite with our Low Country Boil or sheet pan sausage and veggies.
  
• Baked brown rice is great with saucy mains… it soaks it right up!

SPICY RICE RECIPE FAQ

There are countless spicy rice dishes with recipes for the stovetop, Instant Pot, and even slow cooker. But baked rice works because of steady, even heat.

Brown rice needs time for its outer bran layer to soften. Boiling the liquid first jump-starts that process, then the oven finishes it gently and evenly.

Covering the pan tightly with foil traps steam, which is what actually cooks the rice… not dry heat.

Finishing with lime matters too. Acid cuts through starchiness and keeps the rice from tasting flat, especially after reheating. It’s not fancy. It’s just smart cooking.

TOOLS NEEDED

• 8-inch Square Baking Dish: Just the right size for even cooking.
  
• Medium Saucepan: For boiling the chipotle-seasoned liquid.
  
• Foil: Needs to be tight to trap the steam.
  
• Measuring Cups: Liquid ratios matter for the perfect fluffy texture.
  
• Fork: For fluffing the rice without smashing the grains.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Rice Recipes

Perfect Instant Pot Brown Rice (Pressure Cooker Recipe)

Restaurant Style Mexican Red Rice (Arroz Rojo) + Video

Cilantro Lime Rice (Copycat Recipe)

Cheesy Taco Rice Recipe + Video

Print

Spicy Rice

Make fool-proof Spicy Rice in the oven with brown rice, chicken stock, Southwest Chipotle seasoning, and a hit of lime. Great with anything!

Course Side Dish

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 4

Calories 134cal

Author Donna Elick

Equipment

• 8 inch square glass baking dish
• large pot

Ingredients

• 1 1/2 cups uncooked long-grain brown rice
• 2 3/4 cups chicken stock I like Kitchen Basics
• 1 tablespoon unsalted butter
• 1 tablespoon Mrs. Dash Southwest Chipotle seasoning
• 1 teaspoon kosher salt
• 3 tablespoons chopped fresh cilantro
• 1 teaspoon red pepper flakes
• Juice of 1 lime

Instructions

• PREP OVEN: Preheat the oven to 350°F. Add 1 1/2 cups uncooked long-grain brown rice to an 8-inch square baking dish and spread into an even layer.
• HEAT LIQUID: In a medium saucepan over high heat, add 2 3/4 cups chicken stock,1 tablespoon unsalted butter, 1 tablespoon Mrs. Dash Southwest Chipotle seasoning, and 1 teaspoon kosher salt. Bring to a full boil.
• COMBINE: Carefully pour the boiling liquid over the rice. Stir once to combine, then cover the dish tightly with aluminum foil.
• BAKE: Place the dish on the center oven rack and bake for 1 hour, until the rice is tender and the liquid is absorbed.
• FINISH: Remove the foil and fluff the rice with a fork. Sprinkle with 3 tablespoons chopped fresh cilantro and 1 teaspoon red pepper flakes. Drizzle with the Juice of 1 lime and stir gently to combine.
• SERVE: Serve warm, or let cool completely before storing.

Notes

Make-Ahead: This rice can be made up to 3 days ahead and reheated when needed.

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

Reheating: Reheat in the microwave or on the stovetop with a splash of chicken stock to loosen the rice.

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

Spice Level Note: Mrs. Dash seasoning adds flavor without salt. If using a different spice blend, taste after cooking and adjust seasoning if needed.

Nutrition

Serving: 1 | Calories: 134cal | Carbohydrates: 19g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 642mg | Sugar: 1g | Fiber: 1g | Calcium: 17mg | Iron: 1mg

Originally published June 2011, updated and republished February 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 Spicy Rice appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE TACO BOWLS

• Fast, flexible, and filling
  
• Easy to prep ahead for busy nights
  
• Fresh and hearty at the same time
  
• Everyone builds their own bowl
  
• Leftovers actually reheat well

Taco Bowl

When you can decide between bowls or tacos… choose both! 

This is the dinner to reach for when nobody wants a “thing.” No tacos falling apart. No burritos bursting at the seams. No wraps dripping down your arm.

Just a bowl. A taco bowl with layers and choices.

I love these nights because everyone gets what they want without me making five different dinners. Extra salsa here. No beans there. Cheese on everything.

But despite its simplicity, the contrast matters. Hot beef. Cool salsa. Soft rice. Crunchy chips.

This taco bowls recipe isn’t fancy. It’s just smart. And somehow, there never seems to be any leftovers.

Keep the Tex-Mex flavors rolling with my Cheesy Taco Pinwheel appetizers! They’re the perfect party-starter!

INGREDIENT NOTES 

• Lean Ground Beef: Keeps things flavorful without turning greasy. Lean ground turkey works here too.
  
  If you have any leftover, you can use it in a refreshing loaded pasta salad. It’s one of my favorite ground beef recipes!
  
• Taco Seasoning: Use your favorite. I tend to reach for a homemade blend, but store-bought is totally fine here.
  
• Fresh Tomatoes: Roma are good picks for chunky salsas. Scoop out the centers (seeds and liquid) before dicing.
  
• Corn: Frozen or canned both work. Just make sure it’s drained really well. For deeper flavor, use fire-roasted kernels.
  
• Jalapeño: Seeded for mild heat. Leave some seeds if you like it bolder.
  
• Bell Pepper: Any color! Green are a bit bitter, while red are the sweetest.
  
• Cooked Rice: White or brown… whatever you already have. If you’re making it fresh, let it cool before assembling.
  
• Limes: Use some juice in the salsa, then have a few wedges on hand for serving.

VARIATIONS

Chicken Taco Bowls: Swap ground beef for cooked, seasoned chicken.

Saucy Pork Bowl: Use up leftover carnitas or pulled pork and drizzle the sauce over top.

Vegetarian: Skip the meat and double the beans and veggies.

Cauliflower Rice: For a lighter, lower-carb base.

Spicy: Add hot sauce or extra jalapeño.

Cheese-Lover: Mix shredded cheese directly into the hot beef.

SERVING SUGGESTIONS 

• Add a dollop of sour cream or Greek yogurt.
  
• Finish with extra lime wedges.
  
• Pair with Mexican street corn or jalapeño cornbread.
  
• Have plenty of tortilla chips handy for scooping up bites.
  
• Wash down your taco bowl with a rum and coke or frozen margarita.
  
• Great for casual gatherings or family dinners.
  

TACO BOWL RECIPE FAQ 

This taco bowls recipe works because everything is treated separately.

Ground beef gets fully seasoned and cooked so it carries the main flavor. The salsa stays fresh and cold, which keeps the bowls from feeling heavy. 

Rice acts as a buffer… it absorbs seasoning and balances heat and acidity.

Building instead of mixing matters. Each ingredient keeps its own texture and temperature, so the bowl doesn’t turn muddy. 

That contrast is what makes people keep digging back in. It’s not complicated. It’s just good assembly.

TOOLS NEEDED 

• Large Skillet: Plenty of room to brown the beef evenly.
  
• Medium Mixing Bowl: To make the tomato corn salsa.
  
• Cutting Board + Knife: Lots of chopping, nothing fancy.
  
• Spoon or Spatula: For easy stirring during prep and for portioning into bowls.
  
• Serving Bowls: The bigger (and maybe wider), the better!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Mexican Recipes

Best Taco Mac and Cheese Casserole Recipe + Video

Slow Cooker Shredded Chicken Tacos (3-Ingredient Recipe)

Spicy Shrimp Tacos Recipe with Cilantro Lime Sauce

Baked Tacos (Sheet Pan Recipe)

Print

Best Ever Taco Bowls

Build a Taco Bowl with ground beef, rice, tomato corn salsa, beans, and plenty of cheese. Everyone can make their own with extra toppings!

Course Main

Cuisine Mexican

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 7 bowls

Calories 288cal

Author Donna Elick

Ingredients

For the tomato corn salsa:

• 3 fresh tomatoes, diced
• 3 tablespoons red onion, finely diced
• 1 cup corn, frozen or canned and drained
• 1 jalapeño, seeded and finely diced
• 1 tablespoon chopped fresh cilantro
• Juice of 1 lime
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper

For the taco Bowls:

• 1 pound lean ground beef
• 1 ounce taco seasoning about 2 tablespoons
• 1 tablespoon extra virgin olive oil
• 1/2 cup red onion, diced
• 1 bell pepper, diced
• 1 cup cooked black beans, drained and rinsed
• 1 cup cooked rice white or brown
• 1 avocado, sliced or mashed
• 1/2 cup shredded cheese cheddar, Monterey Jack, or blend, about 2 ounces
• Tortilla chips for serving

Instructions

• MAKE SALSA: In a medium bowl, add3 fresh tomatoes, diced, 3 tablespoons red onion, finely diced, 1 cup corn, frozen or canned and drained, 1 jalapeño, seeded and finely diced, 1 tablespoon chopped fresh cilantro, Juice of 1 lime, 1/2 teaspoon kosher salt, and 1/4 teaspoon fresh ground black pepper. Stir well and set aside to let flavors meld.
• COOK BEEF: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add 1/2 cup red onion, diced and cook for 2 to 3 minutes, until softened and fragrant. Add 1 pound lean ground beef and cook for 5 to 6 minutes, breaking it apart, until browned.
• SEASON: Sprinkle 1 ounce taco seasoning over the beef. Add 1 bell pepper, diced and cook for 4 to 5 minutes, until the beef is fully cooked and the peppers are tender.
• ASSEMBLE BOWLS: Divide 1 cup cooked rice between two bowls. Top evenly with the taco beef, tomato corn salsa, 1 cup cooked black beans, drained and rinsed, 1 avocado, sliced or mashed, and 1/2 cup shredded cheese.
• SERVE: Serve immediately with Tortilla chips on the side.

Notes

Make-Ahead: The tomato corn salsa and taco beef can be made up to 2 days ahead and stored separately in the refrigerator.

Storage: Store assembled leftovers in an airtight container for up to 3 days. Add fresh avocado after reheating.

Reheating: Reheat the rice and beef in the microwave or skillet until warmed through. Keep salsa cold for contrast.

Freezing: The cooked taco beef freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.

Ingredient Note: Lean ground beef keeps the bowls flavorful without excess grease. If using higher-fat beef, drain before seasoning.

Nutrition

Serving: 1 | Calories: 288cal | Carbohydrates: 26g | Protein: 21g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 593mg | Sugar: 5g | Fiber: 7g | Calcium: 70mg | Iron: 3mg

Originally published February 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 Bowl appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS MULE RECIPE

• Takes three minutes. Literally.
  
• Smooth, balanced, and easy to drink.
  
• Ginger beer brings spice without overpowering.
  
• No shaker, no strain, no fuss.
  
• Perfect for casual nights or company.

Irish Mule

This is Chad’s kind of drink. Straightforward. Clean. No nonsense.

He fills the mug with ice, pours, gives it a quick stir, and hands it over like it’s no big deal. Meanwhile, it’s cold, bright, and exactly what you wanted without knowing you wanted it.

This Irish Mule recipe isn’t fancy. It’s not trying to be clever. It just makes a really good cocktail that doesn’t need babysitting.

Which makes it dangerously easy to make again and again.

Not a fan of ginger? Try a Jack’s Tennessee sweet tea instead. I have an orange and amaretto version too!

Or channel more of that refreshing lime flavor in a frozen margarita or strawberry mojito.

INGREDIENT NOTES

• Irish Whiskey: Go with something smooth you’d sip on its own. This drink doesn’t hide bad whiskey.
  
• Ginger Beer: Not actually a beer… more like a bolder ginger ale. Choose one with real ginger heat. That spice is part of the balance.
  
• Fresh Lime Juice: Non-negotiable. It brightens everything instead of dulling it.
  
• Ice: More is better. Cold matters here.

BEST WHISKEY FOR IRISH MULES

If you enjoy sipping it neat, it’ll work in this cocktail. If you wouldn’t sip it, don’t mix it.

The Irish Mule doesn’t hide whiskey… it frames it. So start with something you respect, keep the lime fresh, and let the ginger do support work, not crowd control.

SOLID, NO-ARGUMENT PICKS

These are smooth, balanced, and reliable. Great structure for a mule.

• Jameson: Classic for a reason. Soft, approachable, and clean. Ginger and lime lift it without covering it up.
  
• Tullamore D.E.W.: A little more rounded and malty. Plays especially well with spicy ginger beer.
  
• Bushmills Original: Light, smooth, and slightly honeyed. Easy-drinking but still whiskey-forward.
  

STEP-UP OPTIONS (CONNOISSEUR APPROVED)

When you want a little more character in the glass.

• Redbreast 12: Richer and more complex. Still works in a mule, especially with a bold ginger beer.
  
• Green Spot: Bright, orchard-fruit notes with depth. Keeps the cocktail elegant, not heavy.
  
• Powers Gold Label: Spicier backbone. Excellent if you like the whiskey to stay present.

WHEN TO SERVE IT

• Casual evenings on the patio
  
• Before dinner, when you don’t want something heavy
  
• Game days (for the food, not the sportsball)
  
• Anytime you want a cocktail without committing to a project
  
• That “one quick drink” moment that turns into two

VARIATIONS

Spicier: Use an extra-bold ginger beer.

Sweeter: Add a splash of simple syrup or choose a sweeter ginger beer.

Lighter: Reduce whiskey slightly and add more ice.

Herbal: Garnish with mint, giving it a light clap before adding to bring out the oils.

Winter Style: Swap the lime garnish for a thin slice of candied ginger.

SERVING SUGGESTIONS

• Pair this mule recipe with salty snacks, chips, or a charcuterie board.
  
• Serve alongside your favorite dips (we’re always here for dips).
  
• Great with casual dinners or takeout.
  
• Enjoy Irish Mules with a St. Paddy’s Day feast!

BATCH RECIPE FOR MULE DRINKS

Combine the following in a large pitcher (at least 60-ounce capacity):

• 1 ½ cups Irish whiskey
• 3 ¾ cups ginger beer
• ¾ cup lime juice

Give everything a stir, then pour into copper mugs full of ice. 

If you’ll be making this Irish Mule recipe ahead of time, wait to add the ginger beer until just before serving so it doesn’t go flat.

MULE DRINK RECIPE FAQ

I build cocktails around balance, not tricks. And this recipe for mule drinks works because each piece has a job.

The Irish whiskey is smooth and slightly sweet, which lets the ginger beer bring spice without clashing. The lime adds acidity that tightens everything up and keeps the drink from feeling flat.

Ice matters more than people think: it controls dilution, which is what makes the drink refreshing instead of harsh.

Built in the glass, gently stirred, served cold. When sugar, acid, alcohol, and dilution line up, you don’t need anything else. This Irish Mule cocktail proves it.

TOOLS NEEDED

• Copper Mug or Rocks Glass: The mug keeps it icy, but any sturdy glass works.
  
• Jigger: For proper balance. Guessing shows up fast in cocktails.
  
• Bar Spoon: Gentle stir. No splashing required.
  
• Citrus Press: Makes fresh lime easy.

Enjoy!

With love, from our simple kitchen to yours.

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Other Cocktail Recipes

Perfect Lemonade Cocktail

Rum and Coke

Greyhound Cocktail

Irish Trash Can (Cocktail Recipe)

Print

How to Make the Best Irish Mule (Cocktail Recipe)

Make an Irish Mule with 3 simple ingredients: lime juice, ginger beer, and whiskey. It’s an easy combination that delivers big flavor!

Course Drink

Cuisine American

Method Mixed

Prep Time 3 minutes minutes

Total Time 3 minutes minutes

Servings 1 cocktail

Calories 197cal

Author Donna Elick

Ingredients

• Ice
• 2 ounces Irish whiskey
• 5 ounces ginger beer
• 1 ounce fresh lime juice from 1 to 2 limes
• Mint sprig or lime wedge for garnish

Instructions

• FILL GLASS: Fill a copper mug or rocks glass completely with Ice.
• ADD LIQUIDS: Pour 2 ounces Irish whiskey and 5 ounces ginger beer over the ice.
• ADD LIME: Add 1 ounce fresh lime juice and stir gently until combined.
• GARNISH: Garnish with a Mint sprig or lime wedge. Serve immediately.

Notes

Glassware: A copper mug keeps this cocktail extra cold, but any sturdy glass works just fine.

Lime Tip: Fresh lime juice makes a noticeable difference. Bottled juice will dull the flavor.

Whiskey Choice: Use a smooth Irish whiskey you enjoy drinking straight. Jameson-style whiskeys work especially well.

Make It Sweeter: If you like a slightly sweeter drink, add a splash of simple syrup or use a sweeter ginger beer.

Nutrition

Serving: 1 | Calories: 197cal | Carbohydrates: 15g | Protein: 0.1g | Fat: 0.02g | Sodium: 10mg | Sugar: 13g | Fiber: 0.1g | Calcium: 8mg | Iron: 0.3mg

Originally published February 2024, updated and republished January 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 Irish Mule (Cocktail Recipe) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS RECIPE FOR CHICKEN ENCHILADA DIP

• Hearty enough to feel like a meal
  
• Creamy and cheesy, yet balanced
  
• Flexible with whatever protein you have
  
• Easy make-ahead option
  
• Feeds a crowd without stress

Chicken Enchilada Dip

We’re not really sportsball people. Never really have been. I mean, there was a moment. But it didn’t last.

But game days? Seasons changing? Big events on the calendar? We’re in… For the dips. That’s our lane.

We’ll show up early, park ourselves by the snack table, and absolutely judge the spread (kindly, of course).

Creamy. Cheesy. Baked. Scooped. We love them all. It’s why we’ve got 30+ dips on the site and keep adding more. Because if there’s an excuse to make a dip… we’re taking it!

And this chicken enchilada dip with cream cheese and salsa verde? It’s everything you love about the classic dish in pure snackable form. No assembly line. No rolling. Just mix, bake, and get to dipping.

INGREDIENT NOTES

• Cooked Chicken: Rotisserie chicken is perfect here. Even leftovers! You’ll want it shredded, not chopped.
  
• White Beans: These add creaminess and body without stealing the spotlight. Pinto or black beans also work in a pinch.
  
• Corn Kernels: For little pops of juicy sweetness. Grab fire-roasted corn for loads of depth and smokiness.
  
• Salsa Verde/Green Enchilada Sauce: Use one you already love or make our homemade version. It sets the tone for this chicken enchilada dip recipe.
  
• Mexican Seasoning Blend: Not to be confused with chili powder!
  
• Cream Cheese: Needs to be softened so it blends smoothly. Don’t skip that step.
  
• Shredded Cheese: Monterey Jack for melt and Pepper Jack for attitude.

VARIATIONS 

Spicy: Add diced jalapeños or use hot salsa verde.

Beef or Turkey: Swap shredded chicken for cooked ground meat.

Pork: Shredded pork roast or carnitas work beautifully here.

Extra Rich: Use Mexican crema instead of sour cream.

Veggie-Heavy: Add sautéed onions or bell peppers.

Time Saver: Grab a pre-shredded Mexican blend of cheeses.

SERVING SUGGESTIONS 

• Choose sturdy tortilla chips for dipping… thin ones will simply give up.
  
• Add a crisp green salad on the side to balance things out.
  
• Spoon chicken enchilada dip into warm tortillas for a quick dinner.
  
• Pair with smoked jalapeño poppers (also good for dipping!) or street corn pasta salad.
  
• Have a pitcher of margaritas ready for game day crowds.
  

CHICKEN ENCHILADA DIP RECIPE FAQ 

This recipe for chicken enchilada dip works because everything is balanced before it ever hits the oven. 

Cream cheese and sour cream coat the chicken and beans, which keeps them from drying out. The salsa verde brings acidity, not just heat, and that’s what keeps the dip from feeling flat or heavy. 

I’ve learned over the years that dips like this don’t need more cheese… they need contrast. And this one has that built right in, which is why people keep scooping instead of stopping after a few bites.

TOOLS NEEDED 

• Large Mixing Bowl: Everything goes in at the same time. Easy mixing.
  
• 12-inch Cast-Iron Skillet: Holds heat and looks great on the table.
  
• Cheese Grater: Trust me… fresh cheese is best.
  
• Spatula: For spreading and scooping.
  
• Oven: 400°F does the job quickly.

Enjoy!

With love, from our simple kitchen to yours.

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Print

Chicken Enchilada Dip

Make cheesy Chicken Enchilada Dip for a scoopable version of the Mexican classic. Perfect for game day, parties, or late night snacking.

Course Appetizer

Cuisine Mexican

Method Oven

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 -8 (about ½ to ¾ cup per serving)

Calories 391cal

Author Donna Elick

Ingredients

• 2 cups cooked shredded chicken
• 1 (15.5 ounce) can white beans, drained and rinsed
• 1 (15.25 ounce) can sweet corn or fire-roasted corn, drained
• 1 ½ cups shredded cheese divided (about 10 ounces total, Monterey Jack and Pepper Jack recommended)
• 1 ½ cups salsa verde or green enchilada sauce
• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1 4 ounce can diced green chiles
• 1 cup shredded cheese
• 2 teaspoons Mexican seasoning blend
• Cilantro or green onions for garnish
• Tortilla chips for serving

Instructions

• PREPARE OVEN: Preheat the oven to 400°F. Lightly grease a 12-inch cast-iron skillet or similar oven-safe baking dish.
• MIX DIP: In a large mixing bowl, add 2 cups cooked shredded chicken, 1 (15.5 ounce) can white beans, drained and rinsed, 1 (15.25 ounce) can sweet corn or fire-roasted corn, drained, 1 ½ cups shredded cheese, 1 ½ cups salsa verde or green enchilada sauce, 8 ounces cream cheese, softened, 1/2 cup sour cream, 1 4 ounce can diced green chiles, and 2 teaspoons Mexican seasoning blend. Stir until fully combined and creamy.
• ASSEMBLE: Transfer the mixture to the prepared skillet and spread into an even layer. Sprinkle the remaining 1 cup shredded cheese evenly over the top.
• BAKE: Bake for 20 to 25 minutes, until the cheese is melted and bubbly around the edges.
• SERVE: Remove from the oven and garnish with Cilantro or green onions. Serve warm with Tortilla chips.

Notes

Make-Ahead: Assemble the dip up to 2 days ahead. Cover tightly and refrigerate. Bake just before serving.

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

Reheating: Reheat in a 350°F oven until warmed through or microwave in short intervals.

Freezing: Freeze the unbaked dip in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, transfer to a skillet, and bake as directed.

Ingredient Notes: Cannellini beans work great, but navy, pinto, or black beans are also good options. Freshly shredded cheese melts the smoothest, but pre-shredded cheese will still work in a pinch. Mexican crema can be substituted for sour cream for extra richness.

Variations:
Add sautéed diced onions, bell peppers, or jalapeños for extra flavor. Swap shredded chicken for cooked ground chicken, turkey, beef, or shredded pork.

Nutrition

Serving: 1 | Calories: 391cal | Carbohydrates: 9g | Protein: 21g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 114mg | Sodium: 1376mg | Sugar: 7g | Fiber: 1g | Calcium: 294mg | Iron: 1mg

Originally published January 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 Chicken Enchilada Dip appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE SHEET PAN BELL PEPPER NACHOS

• All the crunch you love from regular nachos.
  
• Low-carb thanks to sweet mini peppers.
  
• Tons of Tex-Mex flavor and gooey, melted cheese.
  
• Easy to customize with all your favorite toppings.
  
• Fast, simple, and perfect for game day or meal prep.

Bell Pepper Nachos

Listen, I am the nacho queen. If it can be turned into nachos, I have tried it. Hawaiian nachos, BBQ nachos, fajita nachos, Irish nachos, dessert nachos, Greek nachos… You name it, I have nacho’d it. 

I have even taken nachos into the low carb world with pork rinds because my love for nachos has no boundaries! 

This bell pepper nachos recipe brings together two of my favorite things in the world: stuffed peppers and nachos. It is fast, simple, flavorful, and checks every box.

Even better? Once you brown the meat, all that’s left to do is layer and bake. You’ll have a whole sheet pan of irresistible bites ready in 15 minutes or less.

INGREDIENT NOTES 

• Ground Meat: This recipe works with turkey, beef, or chicken. You can also stir in canned beans (drained and rinsed) to stretch the filling.
  
• Mini Bell Peppers: These are sweet and colorful. Regular-sized peppers work if cut into scoopable wedges, but minis are best (and easier to prep) for this bell pepper nachos recipe.
  
• Olive Oil: You only need a small amount to help the peppers roast and develop flavor. Avocado oil is a great sub.
  
• Cheese: Cheddar melts beautifully, especially when it’s shredded fresh off the block!
  
• Toppings: Be generous! Nachos are all about layers and texture.

VARIATIONS 

Seasonings: Use 2 tablespoons of homemade taco seasoning (instead of a packet), or add your favorite individual spices.

Cheese Swap: Try Monterey Jack, Colby Jack, mozzarella, or Pepper Jack cheese.

Vegetarian Version: Swap ground meat with black beans, pinto beans, or seasoned lentils.

Charred Peppers: Broil for a few minutes before filling with meat and cheese.

SERVING SUGGESTIONS

• Keep things low-carb with toppings like shredded lettuce, avocado slices, or pickled jalapeños.
  
• Add some hot sauce or copycat Taco Bell sauce to spice things up!
  
• Squeeze lime wedges over mini bell pepper nachos for brightness.
  
• Pair with cilantro lime rice (I have a cauliflower version too!) or a green salad.
  
• Enjoy with aquas frescas or a blended margarita. 

BELL PEPPER NACHOS RECIPE FAQ

After testing countless nacho combinations over the years, I have learned that mini bell peppers make the perfect base for a low carb nacho. 

They hold their shape, stay slightly crisp, and become sweet as they roast. The key is brushing them lightly with oil so they caramelize in the oven and seasoning them before loading them. 

Ground meat should be flavorful and well seasoned, and freshly grated cheese always melts better than pre-shredded bags.

TOOLS NEEDED 

• Large Sheet Pan: For baking bell pepper nachos.
  
• Wooden Spatula: Helps break up the meat as it browns.
  
• Cutting Board and Knife: To prep the mini peppers and toppings.
  
• Large Skillet: To brown the ground meat.
  
• Cheese Grater: Freshly shredded cheese melts (and tastes!) better.
  
• Measuring Cup: To measure the water and cheese.
  
• Parchment Paper: Line the sheet pan first to make clean up easier.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Sheet Pan Recipes

20 Minute Easy Sheet Pan Shrimp Fajitas Recipe

Sheet Pan Sausage and Veggies Recipe

Steak Nachos (Sheet Pan Recipe)

Baked Tacos (Sheet Pan Recipe)

Print

Sheet Pan Bell Pepper Nachos

Bell Pepper Nachos are vibrant and crisp, loaded with savory toppings and melty cheese. An easy, low carb version of your favorite snack!

Course Appetizer

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 144cal

Author Donna Elick

Ingredients

• 1 pound lean ground beef
• 1 packet taco seasoning
• 3/4 cup water
• 1 pound mini bell peppers sliced in half lengthwise and seeded
• 1 tablespoon olive oil
• Kosher salt and black pepper to taste
• 1 cup freshly grated cheddar cheese
• Your favorite nacho toppings such as guacamole salsa, sour cream, diced onion, diced tomatoes, black olives, chopped cilantro, green onions, or sliced jalapenos

Instructions

• Preheat the Oven: Preheat the oven to 400 degrees Fahrenheit. Line a large sheet pan with parchment paper to keep cleanup simple.
• Cook the Meat: Warm a large skillet over medium high heat. Add the 1 pound lean ground beef, beef, or chicken. Break it apart with a spatula as it cooks. When the meat is fully browned, drain any excess fat.
• Season the Meat: Add 1 packet taco seasoning and 3/4 cup water to the skillet. Stir to coat the meat. Bring the mixture to a gentle boil, then lower the heat and let it simmer for about five minutes until most of the liquid has absorbed.
• Prepare the Peppers: While the meat simmers, place 1 pound mini bell peppers halves on the sheet pan cut side up. Brush them lightly with 1 tablespoon olive oil. Season with a little Kosher salt and black pepper.
• Assemble the Nachos: Spoon the seasoned meat into each pepper half. Sprinkle 1 cup freshly grated cheddar cheese evenly over the top.
• Bake: Place the sheet pan in the oven and bake for ten to fifteen minutes. The peppers should soften and the cheese should melt and bubble.
• Finish and Serve: Remove from the oven and add your favorite toppings. Serve warm.

Notes

Make-Ahead: You can prepare the meat, cut the peppers, and prep your toppings ahead of time. Assemble and bake when you are ready to serve.

Serving Suggestions: This can be a full meal or an appetizer. It pairs well with cilantro lime rice, beans, or a fresh green salad.

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

Freezing: I do not recommend freezing this meal.

Meat options: You can use ground turkey, or chicken also.

Nutrition

Serving: 1 | Calories: 144cal | Carbohydrates: 5g | Protein: 17g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 68mg | Sugar: 3g | Fiber: 2g | Calcium: 13mg | Iron: 2mg

Originally published December 2025

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 Bell Pepper Nachos (Sheet Pan) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS TACO PINWHEEL RECIPE

• Golden, crispy puff pastry loaded with taco flavor.
  
• Ready in about 40 minutes. Perfect for snacks or game day.
  
• Easy to make ahead and freezer-friendly.
  
• Totally customizable spice level and fillings.
  
• Family favorite that disappears fast!

Taco Pinwheels

You know those snacks that never make it to the table? This is one of them. 

The first time I made these cheesy taco pinwheels, Chad was hovering over the baking sheet like a hawk, and just about burned his tongue on the first one… and still went back for seconds. 

Each spiral is cheesy, crispy, and so good you’ll catch yourself saying, “Just one more.” Spoiler alert: it won’t be just one.

It’s no wonder I’ve come up with all kinds of filling options for baked pinwheels.

If taco-inspired flavors aren’t your jam, choose from meat lovers pizza, breakfast sausage and egg, or onion and cheese… just like Costco!

INGREDIENT NOTES 

• Ground Beef: 85-88% is plenty juicy but not greasy, making it the perfect balance for flaky pastry. Drain thoroughly after browning.
  
• Taco Seasoning: Use two packets, one for the meat and one to sprinkle over the cream cheese. Choose mild or spicy based on preference.
  
• Rotel: Adds moisture and flavor. Mild or hot varieties let you control the heat.
  
• Puff Pastry: Keep cold until ready to use for best flakiness. Pepperidge Farm sheets work beautifully for taco pinwheel recipes.
  
• Cream Cheese Spread: Whipped or tub-style spreads easily and prevents tearing the pastry.
  
• Fiesta Blend Cheese: The perfect mix of melty Monterey Jack, Cheddar, and Colby. Add Pepper Jack for extra heat.

VARIATIONS 

Southwest Chicken: Swap the beef for shredded taco chicken.

Vegetarian: Use black beans and corn instead of meat.

Spicy Jalapeño: Add diced jalapeños to the filling.

Breakfast Pinwheels: Try scrambled eggs, sausage, and cheddar.

Mini Pizza Twist: Use marinara and mozzarella instead of taco filling.

SERVING SUGGESTIONS

• Dips & Spreads: Serve with guacamole, restaurant-style salsa, or queso blanco.
  
• Casual Snacking: Perfect for game days or family movie nights!
  
• Keep It Simple: Mix a little garlic, lime juice, and lime zest into sour cream for an easy dip.
  
• Tex-Mex Spread: Pair this taco pinwheels recipe with Mexican Street Corn Salad.
  
• Festive Drinks: Make aguas frescas or blended margaritas.
  

TACO PINWHEELS RECIPE FAQ

Puff pastry can be tricky, but the key is temperature. If it’s too warm, the butter melts before baking and you lose the flaky layers. 

Keep it chilled right up to the moment you roll these cheesy taco pinwheels. I use parchment paper as a guide to roll evenly and catch any spillover. 

That tiny extra step makes each spiral picture-perfect and party-ready!

TOOLS NEEDED 

• Large Skillet: For browning meat evenly.
  
• Mixing Tools: Wooden spoon or spatula for stirring and spreading.
  
• Parchment Paper: Makes rolling and cleanup a breeze.
  
• Sharp Knife: For clean 1-inch slices.
  
• Baking Sheets: Rimmed for safety and even browning.
  
• Cooling Rack: Keeps bottoms crisp while cooling.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Appetizer Recipes

Baked Beef Taquitos (Cheesy Jalapeno Recipe) + Video

Spicy Jalapeno Popper Meatballs Recipe + Video

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Cheesy Meat Lovers Pizza Pinwheels (Step by Step Recipe)

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Cheesy Taco Pinwheels

Taco Pinwheels pack cheesy, savory flavor into the flakiest dough spiral. Each batch makes about 30 pinwheels to share or freeze for later!

Course Appetizer

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 10 about 30 pinwheels

Calories 318cal

Author Donna Elick

Ingredients

• 1 pound lean ground beef I prefer 85–88%
• 1 ounce packet taco seasoning
• 1 10-ounce can Rotel (diced tomatoes with green chiles), undrained
• 1 17.3-ounce package refrigerated puff pastry dough (2 sheets total)
• 1 8-ounce tub cream cheese spread, divided in half
• 3 cups fiesta blend cheese shredded and divided in half
• Salsa for serving (optional)
• Sour cream for serving (optional)
• 1 ounce packet taco seasoning

Instructions

• Preheat the Oven: Set oven to 425°F. Line two large baking sheets with parchment paper and set aside. Keep dough in the fridge until ready to use.
• Cook the Meat: In a large skillet over medium heat, cook the 1 pound lean ground beef for 6–8 minutes, breaking it apart as it browns. Drain off excess grease. Sprinkle in 1 ounce packet taco seasoning and stir to coat. Add 1 10-ounce can Rotel (diced tomatoes with green chiles), undrained) and simmer for 1–2 minutes until thickened. Remove from heat and cool slightly.
• Assemble the First Roll: On a clean surface or sheet of parchment paper, unroll one 1 17.3-ounce package refrigerated puff pastry dough (2 sheets total) with the long edge facing you. Spread half of the 1 8-ounce tub cream cheese spread, divided in half evenly over the dough and sprinkle with 1 ounce packet taco seasoning. Distribute half of the taco meat evenly over the cream cheese, then top with 1½ cups of the 3 cups fiesta blend cheese.
• Roll and Slice: Starting from the long edge, roll the dough into a tight spiral. Chill the roll for 5–10 minutes to firm up, then cut into 1-inch slices with a sharp knife. Arrange the pinwheels on the prepared baking sheet about 1 inch apart.
• Bake: Bake for 16–18 minutes or until puffed and golden brown. While the first batch bakes, repeat with the second pastry sheet and remaining ingredients.
• Serve: Let cool for 5 minutes, then serve warm with Salsa or Sour cream for dipping.

Notes

Make-Ahead Tips: Cook the taco filling up to 2 days ahead and refrigerate. You can assemble and slice the rolls up to 12 hours in advance; keep covered and chilled until baking.

Storage: Store baked pinwheels in an airtight container for 3–4 days in the refrigerator.

Freezing: Freeze unbaked or baked pinwheels. Freeze unbaked pieces on a parchment-lined sheet until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 3–5 minutes to cook time.

Re-Freezing: Not recommended after baking. The pastry loses its flakiness.

Serving Tip: Reheat in the oven or air fryer at 350°F for 10 minutes (refrigerated) or 15–20 minutes (frozen) for crispy perfection.

Nutrition

Serving: 1 | Calories: 318cal | Carbohydrates: 12g | Protein: 19g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 311mg | Sugar: 1g | Fiber: 0.4g | Calcium: 228mg | Iron: 2mg

Originally published November 2025

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 Cheesy Taco Pinwheels appeared first on The Slow Roasted Italian.

I love making this in a large punch bowl! It’s my go-to holiday punch recipe – because the flavors literally make it the perfect holiday drink. 

This sparkling cranberry punch is great for family gatherings, or makes an easy party punch to share. You can have this ready for all the guests for your holiday party! 

What I love about making this delicious cranberry punch is that its secret ingredient is sorbet! 

This makes this non-alcoholic Christmas punch recipe great for the whole family and a quick cranberry punch recipe that everyone can enjoy! 

You can easily whip this up last minute for a large crowd and holiday parties, or keep it close by for a good punch recipe for a Merry Christmas drink or even a New Year’s Eve drink. It’s a fun drink recipe to make and a great addition during the holiday!

See the recipe card below for the simple steps to make this Cranberry holiday punch – Easy recipes like this are what the festive season is all about! 

Cranberry Punch

When l host outdoor parties, I like to serve food and drinks that are as easy to make and serve as possible. This way, I can focus on spending more time with my guests.

Some of my favorite party foods are easy appetizer recipes like this Easy Blender Salsa or 7-Layer Taco Dip. The taco dip is a favorite at game day parties too!

But what are the best DRINKS for a soiree? To be honest, I really like to set up a drink station at my parties with a little bit of something for everyone.

Cocoa bars, lemonade bars, margarita bars… anything where guests can go crazy fixing drinks. 

But there always has to be something special, and nothing says special like a signature punch!

Honestly, I think this easy fruit punch recipe is the way to go for ANY party. It’s easy to make, refreshing, and everyone loves it!

This cranberry juice punch is similar to a berry sangria, which is also great for parties. However, that is an alcoholic drink, while this cranberry punch is non alcoholic.

Another thing I love about this drink is that it’s similar to a sherbet punch. Drinks with frozen juice rings and balls of sherbet floating in them are SO pretty.

The only difference here is that I make my cranberry punch with raspberry sorbet instead of sherbet.

Ingredient Notes and Substitutions

• Cranberry and Pineapple Juice – The perfect sweet-tart combo that works for any season of the year! Be sure to use 100% juice (not from concentrate) or your punch will be way too sweet.
  
• Soda – 7-Up is my go-to, but any lemon-lime soda will do the trick! If you prefer something a little less sweet, use ginger ale instead.
  
• Raspberry Sorbet – This is less sweet than sherbet and guarantees that this easy fruit punch recipe is both vegan and dairy-free.
  
• Fresh Cranberries and Raspberries – Such a simple way to really elevate the presentation without affecting the drinkability of the punch!
  
  You could also use frozen cranberries if needed, but avoid frozen raspberries — they’ll simply disintegrate into the drink. 
  
  I’ve added a festive ice ring to this easy punch recipe before, but make sure that you add it right before the holiday festivities start so that you’re not watering down the holiday cranberry punch! 

Tips for Making Cranberry Juice Punch for a Party

• Chill the ingredients. 

Before making the cranberry punch recipe, be sure to refrigerate the juices and soda overnight so that they are cold and ready to use. 

Otherwise, you will end up using a lot of ice to chill the punch — which will water down the flavor.

• Scoop the sorbet ahead of time.

Line a muffin pan with plastic wrap. Then, scoop and transfer the sorbet into the wells of the pan.

Place the pan into the freezer overnight. This way, you can just pop them into the cranberry punch when it is party time.

• Want to add alcohol?

As written, this cranberry punch is a non-alcoholic punch. But you can easily change that!

Simply mix in your liquor of choice with the juices, or have it available on the side for guests to add to their own glass.

For adult parties, I like to swap out the lemon-lime soda with a prosecco or sweet champagne for the perfect adult punch.

Cranberry Punch Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Beverage Recipes

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Sparkling Christmas Cranberry Punch (10 Minute Recipe)

Cranberry Punch is perfect for parties and special occasions. Make this refreshing, easy fruit punch recipe to serve to your guests!

Course Drink

Cuisine American

Method Mixed

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 16

Calories 189cal

Author Donna Elick

Ingredients

• 33.8 ounces Open Nature cranberry juice chilled
• 4 cups pinepple juice chilled
• 2 liters 7-up lemon-lime soda, chilled
• 2 pints Open Nature raspberry sorbet pre-scooped
• Handful of fresh or frozen cranberries
• 6 ounces fresh raspberries

Instructions

• Combine juices and soda in your punch bowl and stir to combine. The punch will be even more delicious and sweet once the sorbet melts.
• Sprinkle fresh cranberries and raspberries over the top of the punch bowl.
• Add pre-scooped sorbet to the punch bowl when you are ready to serve.
• Serve cups with a scoop of punch and a scoop of the melted sorbet with a few raspberries and cranberries.

Notes

Be sure you have refrigerated the juices and soda overnight.

For no stress party prep, use a large ice cream scoop to pre-scoop the sorbet onto a plastic wrap lined muffin tin and freeze overnight. This way you can just pop them into the punch when it is party time.

Nutrition

Serving: 1 | Calories: 189cal | Carbohydrates: 45g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 55mg | Sugar: 38g | Fiber: 2g | Calcium: 18mg | Iron: 1mg

Originally published September 2020, updated and republished November 2025

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 Sparkling Christmas Cranberry Punch (10 Minute Recipe) appeared first on The Slow Roasted Italian.