WHY YOU’LL LOVE COPYCAT CHIPOTLE CHICKEN

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

Chipotle Chicken Recipe

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

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

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

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

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

INGREDIENT NOTES

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

VARIATIONS

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

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

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

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

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

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

SERVING SUGGESTIONS

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

CHIPOTLE CHICKEN COPYCAT FAQ

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

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

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

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

TOOLS NEEDED

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

Enjoy!

With love, from our simple kitchen to yours.

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

Other Easy Mexican Recipes

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

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

Get the Ebook

Print

Chipotle Chicken Recipe (Copycat)

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

Course Main

Cuisine Mexican

Method Grill

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 823cal

Author Donna Elick

Equipment

• food processor
• grill
• basting brush

Ingredients

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

Instructions

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

Notes

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

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

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

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

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

Marinade Safety: Discard all marinade that touched raw chicken.

Nutrition

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

Originally published August 2022, updated and republished May 2026

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

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

WHY YOU’LL LOVE THIS CHIPOTLE RICE RECIPE

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

Cilantro Lime Rice

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

And this cilantro lime rice? This is a staple.

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

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

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

INGREDIENT NOTES

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

VARIATIONS

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

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

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

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

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

Low Carb: Make fresh cauliflower rice instead.

SERVING SUGGESTIONS

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

CILANTRO LIME RICE RECIPE FAQ

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

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

That’s what gives you that real Chipotle flavor.

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

TOOLS NEEDED

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

Enjoy!

With love, from our simple kitchen to yours.

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

Other Mexican Recipes

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

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

Get the Ebook

Print

Cilantro Lime Rice (Copycat Recipe)

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

Course Main

Cuisine Mexican

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 202cal

Author Donna Elick

Ingredients

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

Instructions

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

Video

Notes

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

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

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

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

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

Nutrition

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

Originally published September 2012, updated and republished May 2026

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

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

WHY YOU’LL LOVE CHIPOTLE CORN SALSA

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

Chipotle Corn Salsa Recipe

I have a bit of a thing for Chipotle.

Actually… more than a bit.

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

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

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

This chile corn salsa is always part of that spread.

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

INGREDIENT NOTES

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

VARIATIONS

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

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

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

Mango Corn Salsa: Add diced fresh mango for sweetness.

SERVING SUGGESTIONS

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

CORN SALSA CHIPOTLE FAQ

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

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

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

TOOLS NEEDED

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

Enjoy!

With love, from our simple kitchen to yours.

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

Other Copycat Chipotle Recipes

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

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

Get the Ebook

Print

Chipotle Corn Salsa Recipe

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

Course Side Dish

Cuisine Mexican

Method Mixed, Oven

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 49cal

Author Donna Elick

Ingredients

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

Instructions

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

Notes

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

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

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

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

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

Nutrition

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

Originally published August 2016, updated and republished April 2026

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

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

WHY YOU’LL LOVE CHIPOTLE BEEF BARBACOA

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

Barbacoa Recipe

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

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

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

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

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

And this barbacoa recipe is always one of the stars.

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

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

INGREDIENT NOTES

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

VARIATIONS

Spicier Barbacoa: Add extra chipotle peppers or adobo sauce.

Mild Version: Use only 2 chipotle peppers.

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

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

SERVING SUGGESTIONS

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

BARBACOA CHIPOTLE FAQ

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

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

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

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

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

TOOLS NEEDED

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

Enjoy!

With love, from our simple kitchen to yours.

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

Other Easy Copycat Recipes

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

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

Get the Ebook

Print

Chipotle Barbacoa (Slow Cooker Copycat) + Video

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

Course Main

Cuisine Mexican

Method Slow Cooker

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 12

Calories 312cal

Author Donna Elick

Equipment

• slow cooker
• dutch oven
• large tongs

Ingredients

FOR THE BEEF

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

FOR THE SAUCE

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

Instructions

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

Video

Notes

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

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

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

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

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

Nutrition

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

Originally Published January 2021, updated and republished April 2026

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

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

Chipotle queso blanco is crazy creamy and smooth, and obviously, it’s terrifically cheesy! I think thist tastes just like a copycat Chipotle Queso Blanco, so you’ll have to let me know what you think after you make it. 

The next time that you’re craving that slow burn of chipotle peppers, this recipe has the perfect fiery flavor! 

This copycat Chipotle recipe is just like what you’d get at the restaurant, if not better. Use this new recipe to replace the one at Chipotle. I assure you that it’s just as good! 

The rich, addicting flavor comes from a hint of garlic and onions, and we spice things up with a whole batch of chiles that range in heat from mild to red hot! 

Just a warning: this ooey gooey cheesy appetizer takes just about an hour to prepare, but it’ll be gone in minutes. 

I’ve made this for game day and as a simple side dish for chips. 

Everyone tells me that they love the hint of spice and that it’s the perfect complement to so many dishes! You can literally pair this with breakfast burritos, tacos, fajitas, and more! 

Chipotle Queso

Chipotle Mexican Grill™ has really mastered the art of dips! Between their guac, salsa, and queso recipe, is there anything on their menu you don’t want to dig into with a whole bag of tortilla chips? 

This copycat queso blanco Chipotle recipe is the perfect starter! It’s so easy to make in big batches with plenty of dippers that you can serve alongside — like homemade tortilla chips!

A similar recipe with a bit more heat is this Spicy Queso Blanco recipe from Applebee’s. Don’t want to deal with all of that stirring? Try this Baked Queso Dip instead!

If you’re hosting a Mexican feast, you can pair this cheesy dip with other copycat Chipotle recipe favorites like guacamole, pinto beans, and cilantro lime rice.

Ingredients Notes and Substitutions

• Poblano Chiles – These are big peppers without too much spice to them.
  
  You can usually find these guys in the produce section of any grocery store. These green chiles shouldn’t be spicy, just flavorful. 
  
• Serrano Chile Pepper – Now these peppers are pretty hot! Most have a high heat to them, so be aware. 
  
  You want to make sure to seed them and don’t put your hands anywhere near your eyes after handling them. 
  
  In fact, wear some gloves and wash your hands really well with soap and water afterward.
  
• Chiles in Adobo Sauce – This is one ingredient you’ll want to look for in a Mexican market or in the Mexican section of the grocery store.
  
• White Cheddar and Monterey Jack – These put the blanco in the Chipotle queso blanco! Bold enough for plenty of flavor, but still mild enough to satisfy your taste buds.
  
• Mexican Crema – If you really want to, you can substitute sour cream for the crema. But I wouldn’t recommend it! 
  
  Crema is like a Mexican sour cream, but runnier and with a bit of lime and salt. You won’t get that iconic taste without it!
  
• Evaporated Milk – If you’ve ever wondered what makes this dip super smooth, this is it! 
  
  One possible substitute is half and half, but that’ll make preparing and reheating the dip trickier since it can curdle when it gets too hot. 

Tips for Perfect Chipotle Queso Blanco

Here are a few tips for making a homemade version of the queso blanco from Chipotle:

• Rinse the chiles.

If the red adobo sauce leaks into your dip, you’ll end up with a dip that’s more rosa than blanco! To prevent this, give the peppers a rinse under cool running water.

• Keep the heat on low.

Be sure to add the cheeses over low heat and to constantly stir the mixture. Wait until all of the cheeses melt and incorporate before adding the peppers.

Storing and Reheating Leftovers

Leftover queso should stay fresh in the fridge for about 4 days when stored in an airtight container. 

Don’t reheat this queso blanco dip over and over again — just warm what you plan on eating in one sitting.

To reheat leftover dip:

You can reheat copycat queso blanco Chipotle in 30-second bursts in the microwave, stirring in between each, until it warms through. 

Or, you can reheat it in a saucepan on the stovetop.  Use low heat, and stir it constantly.

Chipotle Queso Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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

Other Easy Dip Recipes

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

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

Get the Ebook

Print

Chipotle Queso Blanco Cheese Dip Copycat Recipe

Chipotle Queso is cheesy, creamy, peppery goodness! This copycat version for the Chipotle queso recipe is better than the restaurant’s dip!

Course Appetizer

Cuisine Mexican

Method Oven, Stovetop

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 10

Calories 235cal

Author Donna Elick

Equipment

• rimmed baking sheets
• box grater
• large skillet
• whisk

Ingredients

• 2 poblano chiles
• 1 tablespoon olive oil divided
• 1/2 cup diced yellow onion
• 1 teaspoon minced garlic
• 1 large tomato seeded and diced
• 1 serrano chile pepper seeded and finely diced
• 1/4 cup diced chipotle in adobo rinsed (See Note 1)
• 12 ounces evaporated milk or 1 ½ cups Half and Half (See Note 2)
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1 1/2 cups freshly grated white cheddar cheese
• 1 1/2 cups freshly grated monterey jack cheese
• 1/4 cup Mexican crema or sour cream (See Note 3)

Instructions

• Preheat your oven broiler.
• Rub poblano chiles with 1 teaspoon olive oil and place on a sheet pan lined with aluminum foil. Place pan under broiler for 3-5 minutes, or until the pepper skins are charred and peeling.
• Remove pan from the oven and use tongs to turn chiles over. Return pan to oven and continue broiling until the skins on second side are charred and peeling.
• Meanwhile, heat remaining olive oil in a skillet over medium heat. Saute onion and garlic in the oil until onion is soft. Stir constantly to prevent the garlic from burning.
• Remove chiles from the oven and rub off the skins. Be careful – they will be hot! Use a knife to slice peppers open; remove the stem and seeds. Cut the peppers into bite-sized pieces. Set aside.
• Add diced tomato and Serrano chile to the pan with onion and saute 1-2 minutes longer. Add the diced chipotle pepper and prepared Poblano chiles to the pan. Pour the chile mixture into a separate bowl and set aside.
• Add the evaporated milk to the skillet and begin heating over medium heat. Whisk while heating until milk begins to simmer. Stir cornstarch into water until dissolved, then whisk mixture into the simmering milk.
• Turn heat to low. Add one handful of each cheese to the milk mixture, whisking constantly until melted and smooth. Continue adding and whisking until all of the cheese has been added.
• Whisk crema into the queso sauce, then stir the chile pepper mixture in and heat through. Serve immediately.

Notes

Poblanos are large, mild peppers and can typically be found fresh in the grocery store produce section. Serrano chiles pack a lot of heat; they are small and are also readily available in the supermarket. Chipotles in adobo are sold in jars/cans in the ethnic food aisle. Rinsing the diced chipotles under tap water will reduce the reddish tint in the queso blanco.

Evaporated milk makes the queso silky smooth. It also makes reheating the queso easier. You can substitute Half and Half for evaporated milk, but it may be more finicky and curdle if the sauce is overheated.

You can substitute sour cream for the crema. Crema Mexicana is a Mexican style sour cream and is more runny than traditional sour cream. It is readily available in the supermarket – typically in the cheese section, near other Mexican cheeses. This is the “cultured cream” as referenced on Chipotle’s menu.

Nutrition

Serving: 1 | Calories: 235cal | Carbohydrates: 12g | Protein: 12g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 281mg | Sugar: 8g | Fiber: 2g | Calcium: 351mg | Iron: 1mg

Originally published July 2022, updated and republished June 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 Chipotle Queso Blanco Cheese Dip Copycat Recipe appeared first on The Slow Roasted Italian.

I love that you just need a few simple ingredients and easy meal prep to make this great side dish! When I make burrito bowls, this great recipe is one of my main additions.

I just love the flavor of the smoky black bean layer, mixed with the rest of my ingredients. 

This is one of the best Chipotle copycat recipes, in my opinion, because you can easily whip up a big batch and get that taste of Chipotle easily throughout the week.

The next time that you’re craving the perfect side dish loaded with Mexican flavors, keep the printable recipe card handy! 

Chipotle Black Beans Recipe

I’m slowly but surely bulking up my collection of copycat recipes, and this Chipotle black bean recipe is the latest addition! 

Seriously at this rate, I could practically open my own restaurant… but I definitely do NOT have time for that!!

One of my favorite places to go when I’m craving Mexican is for sure Chipotle. Would you guys even consider it a “fast food” place?! I probably wouldn’t. 

They use such fresh ingredients, and the core components of all of their dishes are assembled fresh on the spot. 

An ingredient that I never skip is Chipotle black beans. I add them to my burritos, bowls, and salads, and sometimes I’ll ask for an extra serving! 

They’re tender, flavorful, and packed with protein so I know I’ll walk away satisfied. 

And what do we do when we find a restaurant-quality dish we love? We recreate it, of course!

Black beans are also the star ingredient in our Power House Homemade Veggie Burgers — a hearty, flavor-packed patty that’s perfect for Meatless Monday or feeding a vegetarian crowd.

Ingredient Notes and Substitutions

• Black Beans – I wanted to make this copycat Chipotle black bean recipe as simple as possible, so I’m using canned beans! 
  
  You could go all out and use dried beans instead, but that will add hours (seriously!) to this recipe. 
  
  Make things easier on yourself and use canned too! A can of black beans vs cooking dry black beans is a life saver and saves so much cook time. 
  
• Vegetable Oil – To cook the onion and garlic and toast the spices. I typically use regular vegetable oil, or sometimes canola.
  
• Onion & Garlic – This is a savory recipe, so you guys know I’m kicking things off with sautéed onion and garlic! 
  
  These flavor starters add so much to the overall taste of your Chipotle black beans recipe.
  
• Chicken Stock – Though canned black beans are already cooked, I like to cook them a second time with sautéed onion and garlic and some stock to inject even more flavor. It also helps give everything a creamier texture!
  
• Seasonings – You’ll need ground cumin, dried oregano, chili powder, bay leaf, and salt to taste — plus some fresh chopped cilantro for a garnish!

Tips and Tricks to Make Perfect Chipotle Black Beans

• Toast the seasonings.

After the onion and garlic have gone translucent and become aromatic, add the cumin, oregano, and chili powder directly to the hot oil. 

Toasting the spices for a few minutes will help them shine. This process is sometimes called blooming — it causes the flavor to “bloom” so they’re even tastier.

This will also ensure that the flavors are evenly distributed throughout your Chipotle black bean recipe!

• Crank up the spice levels.

For an even spicier kick, you can always add a dash of cayenne pepper or a finely chopped jalapeno pepper to the beans while they simmer.

Chipotle black beans are fairly mild at the restaurant, so here’s an opportunity to tailor them to your specific taste preferences!

• Dry beans? No stress.

If the beans start to dry out during the cooking process, don’t hesitate to add some more chicken stock — or even some water — to the pot. 

The goal is to create a creamy texture, and some extra liquid can be helpful. It also keeps the beans from becoming too thick or sticking to the pot.

• Don’t forget to mash!

Once your Chipotle black beans recipe is ready to serve, grab a wooden spoon and lightly mash some of the beans against the side of the pot.

This will give you that creamy texture you’re looking for while also maintaining the shape of most of the beans. That’s how Chipotle does it!

Prep Ahead

• Drain and rinse the beans
• Chop the onion, garlic, and cilantro

Kitchen Tools You Will Need

• Cutting Board – A big solid cutting board makes prepping a breeze. I use mine daily, so it’s worth the investment to get a good quality one.
• Medium Saucepan – Heats evenly and is easy to clean too.
• A Sturdy Wooden Spoon – Preferably one with a rounded handle for easier mashing.

Serving Suggestions 

Serve this black bean recipe from Chipotle immediately! These are definitely best enjoyed warm. They work well as a side dish, burrito filling, or even a topping for nachos!

Create your own Chipotle feast at home and pair them with my corn salsa copycat, slow cooker carnitas, Chipotle Rice, and a healthy helping of guac on the side, of course!   

Otherwise, Chipotle black beans pair wonderfully with cornbread, grilled chicken (which just happens to be another copycat!), and grilled vegetables like sweet potatoes.

If you’re a fan of easy dinner ideas, pair these Chipotle beans with tortilla chips and just let it be a simple dip.

I also like mixing this with white rice bowls, or chopping up ham to pair with this smoky Chipotle black beans recipe. It’s an easy side dish that offers tons of options. 

Storing, Freezing, and Reheating

You can store leftovers of these black beans in an airtight container in the refrigerator for up to 4 days. 

Reheat in 30-second bursts with your microwave, or in a saucepan over medium heat.

You can also freeze these for busy weeknights when you don’t feel like cooking! Simply let them cool to room temperature, then place in a freezer-safe airtight container. 

They will keep for 3-6 months — be sure to let them thaw overnight in the fridge before reheating. 

Chipotle Black Bean 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 Copycat Recipes

Copycat PF Chang’s Chicken Lettuce Wraps Recipe

Honey Balsamic Brussel Sprouts (Macaroni Grill Copycat)

Rattlesnake Bites Recipe (Texas Roadhouse Copycat)

Chipotle Steak Copycat 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!

Get the Ebook

Print

Easy Copycat Chipotle Black Beans Recipe

My copycat Chipotle Black Beans Recipe is the perfect addition to your next at-home Mexican-inspired feast!!

Course Side Dish

Cuisine Mexican

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4

Calories 359cal

Author Donna Elick

Equipment

• medium saucepan

Ingredients

• 30 ounces black beans, rinsed and drained 2 (15-oz) cans
• 2 tablespoons vegetable oil
• 1/2 cup diced yellow onion (about ½ medium onion)
• 3 cloves garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/2 cup chicken stock
• 1 bay leaf
• salt to taste
• freshly chopped cilantro for garnish

Instructions

• In a medium saucepan, heat the vegetable oil over medium heat.
• Add the chopped onions and sauté until they become translucent, about 3-4 minutes.
• Stir in the minced garlic, ground cumin, dried oregano, and chili powder. Cook for an additional 1-2 minutes until fragrant.
• Pour in the drained black beans and chicken or vegetable broth, then add the bay leaf.
• Bring the mixture to a gentle simmer and cook, uncovered, for 30-40 minutes, stirring occasionally. If the beans start to dry out, you can add a splash more broth or water as needed.
• Once the beans are tender and the flavors have melded, use the back of a spoon to lightly mash some of the beans against the side of the pot to create a creamy texture, while still leaving some beans whole.
• Season the black beans with salt to taste, and remove the bay leaf.
• Garnish the black beans with freshly chopped cilantro before serving. Enjoy!

Notes

These flavorful and creamy black beans are perfect as a side dish, a filling for burritos, or a topping for nachos.

For a spicier kick, you can add a dash of cayenne pepper or a finely chopped jalapeño to the beans during cooking.

Leftover black beans can be stored in an airtight container in the refrigerator for up to 4 days. Simply reheat before serving for a quick and delicious meal addition.

Nutrition

Serving: 1 | Calories: 359cal | Carbohydrates: 54g | Protein: 20g | Fat: 8g | Saturated Fat: 1g | Sodium: 18mg | Sugar: 1g | Fiber: 19g | Calcium: 80mg | Iron: 5mg

Originally published June 2024, updated and republished June 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 Easy Copycat Chipotle Black Beans Recipe appeared first on The Slow Roasted Italian.

Cilantro Lime Cauliflower Rice

As much as I love Chipotle’s cilantro lime rice, it isn’t low-carb or keto-friendly… which is why I was so excited to see them come out with a cauliflower rice version!

Unfortunately, it didn’t last very long at the restaurant, but this copycat recipe is just as tasty. Plus, you can have as much as you want and make it whenever you’d like.

Lime and cilantro go together so well — I make this yogurt sauce all the time! — and add just enough flavor to go from bland to grand without overwhelming the rest of the meal.

And since cauliflower is a pretty neutral–tasting veggie, it’s the perfect base for that herb and citrus pairing!

Perfect for when you need an easy and light side dish option, the great news is cilantro lime cauliflower rice is a lot easier to make than you think!

Ingredient Notes and Substitutions

• Cauliflower – Look for white, not yellowed, florets that are firm and densely packed. The stem and leaves should be bright green and not soft or wilted.
  
  I like to grill the florets before grating them, so this recipe for Chipotle cauliflower rice won’t work with the frozen, pre-riced stuff. The texture is better with fresh anyway.
  
• Olive Oil – This is what I always use for cooking, but any neutral oil that can handle higher temperatures would work! Avocado oil is probably the best substitute.
  
• Limes – Freshly squeezed lime juice tastes so much better than from a bottle. And if you’re craving extra lime flavor, add some zest too!
  
  You’ll need 2 to make cauliflower rice with cilantro and lime, plus more for serving if you’d like.
  
• Cilantro – Be sure to wash and pat dry before picking off the leaves — there’s usually dirt and grime hidden in the bunch.
  
  Speaking of, you’ll only want to use the leaves for this recipe. You can discard the stems or save them to make a yummy sauce.
  
• Salt – Our flavor-maker! Feel free to start with a smaller amount or season to taste. I prefer to use kosher salt.

Tips and Tricks to Make Perfect Chipotle Cauliflower Rice

• Grill or sauté — DON’T boil.

If you leave the florets raw, even grated, they will be crunchy and a little hard to chew. But you don’t want to overcook them or your cilantro lime cauliflower rice will just be a soggy mess.

Toss the florets in a hot grill pan on the stove and cook until golden brown and slightly tender.

You can also use a regular gas grill outside, but you’ll need something to contain the florets. Add them to a grill basket or wrap them up in a foil packet and cook until just slightly tender.

And if you don’t have any kind of grill, then a regular ol’ skillet will do the job. You’ll want to grate the florets first, then sauté in oil before tossing with the other ingredients.

• Shred a whole head of cauliflower.

Since we’re cooking the florets first, it’ll be a lot harder to grate them by hand. Instead, toss them into a food processor with a shredding blade attachment.

A regular blade will just create a paste.

If you plan on ricing first, then use the smallest hole on a box grater. The pieces will end up a bit smaller and with less of a “bite” than the food processor, but still tasty!

• Toss with remaining ingredients while warm.

Combine the cauliflower rice with cilantro and lime in a mixing bowl and toss until everything is evenly distributed.

The “grains” will absorb the flavors best while still warm, so don’t let them cool too much first!

Prep Ahead

• Fit food processor with shredding blade
• Clean and chop cauliflower
• Juice limes
• Chop cilantro

Kitchen Tools You Will Need

• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Cast Iron Grill Pan – Makes it easy to get that yummy charred flavor without having to step outside your kitchen!
• Food Processor with a shredding blade attachment
• Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
• Citrus Juicer – This gets every last drop out, which makes juicing limes so much easier.

Serving Suggestions 

Enjoy cilantro cauliflower rice on its own, as a side dish, or topped with your favorite meats and veggies!

I love making my own little burrito bowl with grilled chicken and bell peppers or leftover barbacoa (also a Chipotle copycat!). 

Cauliflower chipotle rice is also tasty with full-fat sour cream and Sriracha — both are keto-friendly — for a spicy, creamy snack. Just be sure to include them in your carb counts.

Storing and Reheating Cilantro Cauliflower Rice

Leftovers will keep for 3-4 days when stored in an airtight container in the fridge. Unfortunately, this dish does not freeze well.

I usually reheat cilantro cauliflower rice on the stovetop for the best texture. Warm a little olive oil in a nonstick skillet, then add your leftovers and cook over low heat until warmed through.

Cauliflower Chipotle Rice FAQ

Enjoy!

With love, from our simple kitchen to yours.

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

Other Chipotle Copycat Recipes

Chipotle Steak Copycat Recipe

Chipotle Pinto Beans Copycat Recipe (Stovetop)

Chipotle Corn Salsa Recipe

Chipotle Chicken Recipe (Copycat)

Print

Cilantro Lime Cauliflower Rice (Chipotle Copycat)

Make Cilantro Lime Cauliflower Rice with 5 simple ingredients. It’s a bright and zesty side dish that goes with all your Tex Mex favorites!

Course Side Dish

Cuisine Tex Mex

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 98cal

Author Donna Elick

Equipment

• grill pan
• food processor

Ingredients

• 1 head of cauliflower thoroughly washed
• 2 tablespoons olive oil divided
• juice from 2 limes about 2 ½ tablespoons
• 1/2 cup chopped cilantro washed and dried
• 1 teaspoon salt

Instructions

• Remove greens from the cauliflower head. Chop the washed cauliflower into 4 quarters by making cuts lengthwise, down through the core. Then, angle your knife to remove the core from each quarter. With your hands, separate the florets. Wash the florets and pat dry with a paper towel.
• Place 1 tablespoon of olive oil in a grill pan over medium heat. Add the cauliflower florets. Brush the florets with additional olive oil. Heat for 20 to 30 minutes, turning occasionally, until golden brown and slightly tender.
• Remove from the grill pan and place in a food processor with the shredding blade attachment. Shred the cauliflower on low until all pieces have been added.
• Remove the shredded cauliflower rice from the food processor and place in a medium bowl. Add the chopped cilantro, lime juice, and salt.
• Serve immediately as a side, or top with your favorite meats and veggies.

Nutrition

Serving: 1 | Calories: 98cal | Carbohydrates: 7g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 626mg | Sugar: 3g | Fiber: 3g | Calcium: 33mg | Iron: 1mg

Originally published June 2024,updated and republished May 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 Cilantro Lime Cauliflower Rice (Chipotle Copycat) appeared first on The Slow Roasted Italian.

Using fresh ingredients is key to making this delicious chipotle tomato salsa! It’s a mild spicy salsa recipe, that tastes just like the real deal.

If you’re a fan of eating chunky salsa that has the perfect smoky chipotle flavor, this is the perfect salsa recipe for you! 

I’m amazed how I’m able to use simple, basic ingredients and create a salsa recipe with this depth of flavor!

Out of all the copycat Chipotle recipes out there, this simple recipe has to be one of my top favorites. 

It gives just a little heat and keeps the spice level to a minimum, but I love that you can easily take it from a mild salsa to a spicier salsa by adding fresh jalapeños and more.

The next time that you’re wanting a homemade chips and dip snack, keep this homemade Chipotle salsa recipe handy! It’s so much better than any of those store-bought salsas, and takes minimal ingredients and time! 

Fresh Tomato Salsa Chipotle

There isn’t anything quite as delicious as fresh, homemade salsa and tortilla chips is there?! 

It’s one of my favorite snacks — and definitely what I look forward to most at Chipotle! It’s simple, it’s tasty, and perhaps best of all… so fresh!

Chad and I love a good quick meal every once and a while, and even better if it’s Mexican. I’ve already shared copycat recipes for their corn salsa, queso dip, and cilantro rice. 

It was only a matter of time before I decided to whip up some fresh tomato salsa like Chipotle makes it!

I love it with chips (duh!), but it also makes for such a yummy addition to tacos and burritos too. 

It comes together so quickly and easily that you’ll want to add it to absolutely everything once you try it!!

Ingredient Notes and Substitutions

• Plum Tomatoes – For the best flavor, try to find ripe and firm plum tomatoes. 
  
  They have fewer seeds and less juice compared to other tomato varieties, which will give you a much less watery salsa! Fresh tomatoes are always best when making salsa. 
  
• Onion – I like red onion for my copycat Chipotle fresh tomato salsa. It adds a pop of color and is a lot milder than yellow or white onions.
  
• Fresh Cilantro – You’ll want to use fresh cilantro here. In case you can’t tell, this salsa recipe is all about bright and fresh flavors!
  
• Jalapeno – For some added spicy flavor! As a note, the heat level of jalapeno peppers can vary. 
  
  If you like a milder salsa, remove the seeds and white membranes before dicing.
  
  For a hotter salsa, consider adding another jalapeno, or keeping some of the seeds — that’s where most of the heat comes from!
  
• Lime – I like fresh lime juice best (not the kind in a bottle) as it has a much brighter and more acidic flavor that helps balance out all of the other ingredients!

Tips and Tricks to Make Perfect Copycat Chipotle Mexican Grill Fresh Tomato Salsa

• Chop the ingredients evenly for the best texture.

When prepping, do your best to slice, dice, and chop the tomatoes, onion, and jalapeno into similarly sized pieces. 

This helps distribute the flavors evenly throughout your homemade salsa, and ensures you get a bit of everything in every bite!

• Taste test as you go.

After you’ve combined the tomatoes, onion, cilantro, and jalapeno in your mixing bowl, add the lime juice and salt a little bit at a time. 

I recommend you start with 1 tablespoon of lime and just a pinch of salt to get you going. Remember: you can always add more, but you can’t take it away once it’s mixed in!

• The longer it chills, the better.

You’re going to want to chill your salsa for at least 1 hour, though more time in the fridge is always better.

The longer you wait, the better the ingredients meld together. If you leave it in overnight, you’ll have a much more robust flavor! 

Just give it a good stir before serving, and it’ll be downright delicious.

• Get creative!

This recipe for Chipotle Mexican Grill fresh tomato salsa is based on what they serve at the actual restaurant, but you can of course feel free to experiment with the ingredients.

Add or subtract things based on your preferences — for example, you could add a bit of chopped garlic or a dash of cumin for extra flavor, or you could replace the cilantro with fresh parsley! 

Prep Ahead

• Dice the tomatoes and jalapenos
• Chop the onion and cilantro

Kitchen Tools You Will Need

• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too! 

Serving Suggestions 

Chipotle fresh tomato salsa is best served fresh with a side of homemade tortilla chips! It would even taste yummy with some sweet potato chips.

Besides serving with chips, it is also great on grilled meats like Grilled Tequila Lime Chicken, or seafood like these Spicy Shrimp Tacos! 

I also love it with Mexican-inspired recipes like chalupas and taco pasta salad.

Otherwise, try it with some of my other Chipotle copycats! It tastes great with their signature steak and chicken… and no one ever said no to some fresh salsa and guacamole!

This Chipotle Mexican Grill fresh tomato salsa copycat recipe can easily be doubled or tripled for larger gatherings too. 

Just make sure to taste test and adjust the seasonings accordingly. 

Storing Homemade Salsa

Plac any leftover salsa in an airtight container in the fridge. It’s best enjoyed within 2-3 days. 

Remember, the longer it sits the better the flavors will meld but the tomatoes will start to break down after about 3 days.

If the salsa becomes watery, drain off any excess liquid before serving. 

Chipotle Fresh Tomato Salsa FAQ

Enjoy!

With love, from our simple kitchen to yours.

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

Other Copycat Chipotle Recipes

Easy Copycat Chipotle Black Beans Recipe

Cilantro Lime Cauliflower Rice (Chipotle Copycat)

Chipotle Steak Copycat Recipe

Chipotle Chicken Recipe (Copycat)

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

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

Get the Ebook

Print

Fresh Tomato Salsa Recipe (Chipotle Copycat!)

Fresh Tomato Salsa Chipotle copycat recipe is totally tasty!! Made with a handful of ingredients, tomatoes, jalapenos, onion, and cilantro.

Course Appetizer

Cuisine Mexican

Method Mixed

Prep Time 15 minutes minutes

chill time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12 makes 3 cups

Calories 8cal

Author Donna Elick

Equipment

• mixing bowl

Ingredients

• 6 ripe plum tomatoes diced
• 1/2 red onion finely chopped
• 1/4 cup fresh cilantro chopped
• 1 jalapeño pepper seeded and finely diced
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt

Instructions

• In a medium bowl, combine the diced tomatoes, finely chopped red onion, chopped cilantro, and finely diced jalapeño pepper.
• Squeeze fresh lime juice over the mixture and sprinkle with salt.
• Gently stir all the ingredients together until well combined.
• Taste the salsa and adjust the seasoning if needed by adding more salt or lime juice according to your preference.
• Cover the salsa and refrigerate for at least 1 hour to allow the flavors to meld together.
• Serve the delicious copycat Chipotle fresh tomato salsa with tortilla chips, on tacos, burritos, or any dish that could use a burst of fresh flavor!

Notes

For the best flavor, choose ripe, firm plum tomatoes. They have fewer seeds and less juice, which makes your salsa less watery.

The heat level of jalapeños can vary. If you prefer a milder salsa, remove the seeds and the white membranes inside the pepper before dicing. For a spicier salsa, consider adding another jalapeño or keeping some of the seeds.

Fresh lime juice is preferred for its bright, acidic flavor. It helps balance the flavors in the salsa.

Besides serving with chips, this salsa is great on grilled meats, fish, or as a fresh topping for salads and bowls.

Store the salsa in an airtight container in the refrigerator. It’s best enjoyed within 2-3 days. As it sits, the flavors will continue to meld, but the tomatoes may begin to break down.

If the salsa becomes watery after storage, drain off the excess liquid before serving.

Feel free to add or subtract ingredients based on your taste preferences. Some people enjoy adding a bit of chopped garlic or a dash of cumin for extra flavor.

This recipe can easily be doubled or tripled for larger gatherings. Just make sure to adjust the seasoning accordingly.

Nutrition

Serving: 1 | Calories: 8cal | Carbohydrates: 2g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Sodium: 99mg | Sugar: 1g | Fiber: 1g | Calcium: 5mg | Iron: 0.1mg

Originally published July 2024, updated and republished May 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 Fresh Tomato Salsa Recipe (Chipotle Copycat!) appeared first on The Slow Roasted Italian.

Let’s all agree that being able to make this copycat Chipotle guacamole recipe at home changes everything. 

It means that we get to enjoy adding this to burrito bowls, taco salads, tacos, or anything else that we want at any point in time. 

Talk about the perfect Taco Tuesday every single day! 

I love making this guacamole dip and pairing it with salty tortilla chips. Eating healthy fats is the best way to use ripe avocados and also treat my taste buds. 

I also love that you can make this the best guacamole for yourself, by easily adding or changing some of the ingredients. 

If you want to make it a spicy guacamole, you can add diced jalapeño pepper with fresh lime juice. You can also add chipotle pepper for a burst of taste. 

The key to making this easy guacamole is that you use simple ingredients! 

Fresh avocado is key – and don’t forget this simple tip – since it tastes like the real deal, keeping it simple just might be the perfect way to make it! 

Sprinkle in some fresh cilantro leaves and whip up some homemade tortilla chips, and you’ve got yourself a homemade version of Chipotle’s guacamole in no time! 

Chipotle Guacamole Recipe

Fresh herbs along with bits of jalapeño and red onion speckle the creamy chunks of avocado in this Chipotle guac recipe. 

Citrus juice and salt finish it off for a simple and fresh dip you won’t be able to resist.

Not only does it come together in a snap, but it’s the only homemade version we ever serve in this house. 

Pair it with some cilantro lime rice and barbacoa and you’ll never need takeout again!

Looking for more copycat recipes? Check out my collection of popular restaurant-inspired dishes or use this tag to find newly uploaded creations!

How To Make Chipotle Guacamole At Home

All you need is a few minutes of prep before putting it all together.

1. Chop the jalapeno, red onion, and cilantro and transfer to a bowl.
2. Add the avocado, citrus juices, and salt.
3. Mash it all together with a fork.

It’s really that simple! Scale the amounts up or down depending on how much you need, then cover homemade Chipotle guac in plastic until you’re ready to serve.

Guacamole Recipe Chipotle Tips and Tricks

• Wear gloves. It’s a good idea to protect your hands when handling jalapeños.
  
   The oils can cause irritations when transferred to the eyes and nose, and it’s easy to miss spots when washing with soap and water.
  
• Prevent browning. Wrap the bowl tightly with plastic wrap and press it down so it touches the Chipotle guacamole itself. 
  
  You can also cover the dip with a layer of water first. Just pour it off and give everything a quick stir before serving.
  
• Adjust the heat. I think the creaminess of the avocado balances out one jalapeño nicely. If you think it’s too much, only use half of the pepper or leave it out entirely.

Serving Suggestions

Obviously, you can’t go wrong with a bowl of tortilla chips for dipping. This Chipotle guacamole recipe also tastes great with taquitos, shrimp, and veggie sticks.

Spoon some onto tacos and burritos or spread it on your favorite sandwiches. You can even put it on your burgers!

Chipotle Guac Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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

Other Dip Recipes

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

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

Get the Ebook

Print

Chipotle Guacamole Recipe Copycat + How To Video

This Chipotle Guacamole Recipe tastes just like the restaurant version! Recreate it at home with fresh ingredients at a fraction of the cost.

Course Appetizer

Cuisine Mexican

Method Mixed

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 3 cups

Calories 866cal

Author Donna Elick

Ingredients

• 1 medium jalapeño (deseeded, deveined and minced)
• 1/4 cup fresh minced red onion
• 2 tablespoons chopped cilantro
• 8 ripe avocado
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh lime juice a squeeze
• 1 teaspoon kosher salt

Instructions

• Add jalapeño, onion and cilantro in a medium size bowl. Slice avocados in half and place one pit in the bowl. Scoop out avocado and add to bowl. Add lemon and lime juices and salt. Use a fork to mash avocado to preferred consistency.
• Cover avocado pit with guacamole to keep it from oxidizing (it really works) and press plastic wrap on to top of guacamole until ready to serve.
• Enjoy!

Video

Nutrition

Serving: 1 | Calories: 866cal | Carbohydrates: 48g | Protein: 11g | Fat: 79g | Saturated Fat: 11g | Sodium: 814mg | Sugar: 4g | Fiber: 36g | Calcium: 69mg | Iron: 3mg

Originally published October 2013, updated and republished April 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 Chipotle Guacamole Recipe Copycat + How To Video appeared first on The Slow Roasted Italian.

I’m all about having a juicy steak or juicy steak bites easily in the comfort of my own home. This recipe uses simple ingredients – and is perfect for any picky eater. 

Not only does it have a fast cooking time, but it gives flexibility for the whole family to create burrito bowls or anything else that they might be craving. 

Once you cook the cut of beef, it’s all about adding the sides and toppings. 

The thin slices of beef pair really well with sour cream, pico de Gallo, lime juice, sliced red onion, black beans, white rice, fresh cilantro, cheddar cheese, and all the thin steak that you can pile into the steak bowls. (you can also load the beef steak into flour tortillas!) 

Did I leave out any of your favorite toppings? The best part of delicious recipes like this is that it doesn’t matter! 

You control the outcome of what you add to your small bowl of goodness, just don’t forget to pile high the cooked steak. 

This copycat Chipotle steak recipe tastes like the real thing from Chipotle, but you don’t have to leave the house! 

This is also a simple meal prep recipe that you can make, too! 

Chipotle Steak Recipe

It only takes about an hour to infuse beef with loads of flavor before tossing it on the grill. Enjoy tender, delicious copycat Chipotle steak without ever leaving home!

The marinade comes together with just a handful of ingredients and is the perfect balance of tart and spicy. It even tastes great on chicken!

Pair this easy Chipotle steak recipe with other popular menu items like chunky guacamole and roasted corn salsa.

I have homemade versions of their barbacoa and pork carnitas as well. When it’s this easy to recreate your favorites at home, you’ll never want to pay takeout prices again!

Chipotle Steak Copycat Recipe Tips

• Adjust the spice level. This homemade Chipotle steak has a good kick to it, so use fewer peppers or marinate for less time for milder flavor. 
  
  You can also wipe off the marinade before grilling so it isn’t as spicy.
  
• Want it even spicier? Add more chipotles, some cayenne powder, or crushed red pepper flakes to the steak chipotle sauce.
  
• Preheat the grill. For best results, give it plenty of time to get nice and hot. 
  
  Since skirt steak doesn’t take long to cook, it’s best to get the outside seared quickly to lock in the flavor without drying out the center.
  
• Use up leftover chiles. Create a delicious spicy ranch dipping sauce with extra peppers and adobo sauce! 
  
  It’s a perfect match for these copycat Cheesecake Factory avocado egg rolls.

Chipotle Steak Serving Suggestions

Enjoy this Chipotle steak copycat in tacos, burritos, quesadillas, and bowls just like your favorite takeout. Don’t forget the cilantro lime rice!

Chipotle steak is also delicious on salads or chopped up and sprinkled over nachos.

Add toppings like fresh pico de Gallo, lime zest, Greek yogurt, and anything else that you’re craving. You can also make a steak bowl, too! 

In fact, you can set up a bar with all of the different ingredients and toppings so family members or guests can create their own combinations!

I love adding spicy flavors with the tender beef, so I’ll add some cayenne pepper or chili powder to my serving. 

Chipotle Steak FAQ

Enjoy!

With love, from our simple kitchen to yours.

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

Other Copycat Recipes

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

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

Get the Ebook

Print

Chipotle Steak Copycat Recipe

This Chipotle Steak Recipe can be made at home for a fraction of the cost. Try this copycat Chipotle steak for dinner tonight!

Course Main

Cuisine Mexican

Method Food Processor, Grill

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 8

Calories 284cal

Author Donna Elick

Ingredients

• 1/2 – 7 ounce can chipotles in adobo sauce
• 1 teaspoon cumin
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/4 cup coarsely chopped red onion
• 3 garlic cloves
• juice of 2 limes about 1/4 cup
• 3 pounds skirt steak flank steak or top sirloin can also be used
• olive oil for brushing grills

Instructions

• Combine chipotles, spices, red onion, garlic, and lime juice (all ingredients except for the steak and olive oil) in the bowl of a food processor or blender. The chipotles add a lot of spice, so use more or less to adjust the spice level.
• Pulse until a paste forms.
• Combine steak and marinade in a bowl or plastic bag and stir/mix well to fully coat all of the steak in the marinade. Refrigerate for a minimum of 1 hour and up to 24 hours.
• Pre-heat the grill on high heat for 15-20 minutes. Brush some olive oil over the grills (optional). Take the steak out of the marinade and place on grill. Cook on each side for 5-8 minutes or until meat is cooked and crisped a bit on the outside and cooked to desired internal temperature. Thin steak needs only to be cooked for a few minutes on each side, while a thicker cut of meat will take longer to cook. Adjust grill heat while cooking to ensure that there is a little bit of char, but the meat doesn’t catch on fire.
• Remove steaks from the grill and let them rest for 5 minutes. Chop into pieces and serve.

Nutrition

Serving: 1 | Calories: 284cal | Carbohydrates: 6g | Protein: 37g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 107mg | Sodium: 741mg | Sugar: 2g | Fiber: 3g | Calcium: 21mg | Iron: 4mg

Originally published August 2021, updated and republished March 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 Chipotle Steak Copycat Recipe appeared first on The Slow Roasted Italian.