WHY YOU’LL LOVE THIS ROASTED SALSA VERDE RECIPE

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

Roasted Salsa Verde

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

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

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

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

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

INGREDIENT NOTES 

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

VARIATIONS

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

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

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

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

SERVING SUGGESTIONS 

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

ROASTED TOMATILLO SALSA VERDE FAQ

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

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

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

TOOLS NEEDED 

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

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Condiment Recipes

Easy Homemade Red Enchilada Sauce Recipe

Homemade Honey Mustard Dipping Sauce Recipe + Video

Big Mac Sauce McDonald’s Copycat Recipe

Best Ever Jack Daniels BBQ Sauce (Homemade Recipe)

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Roasted Salsa Verde

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

Course Condiment

Cuisine Mexican

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Cool Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 24 makes about 3 cups

Calories 11cal

Author Donna Elick

Ingredients

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

Instructions

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

Notes

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

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

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

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

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

Nutrition

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

Originally published April 2026

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

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

WHY YOU’LL LOVE CHIPOTLE CORN SALSA

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

Chipotle Corn Salsa Recipe

I have a bit of a thing for Chipotle.

Actually… more than a bit.

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

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

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

This chile corn salsa is always part of that spread.

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

INGREDIENT NOTES

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

VARIATIONS

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

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

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

Mango Corn Salsa: Add diced fresh mango for sweetness.

SERVING SUGGESTIONS

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

CORN SALSA CHIPOTLE FAQ

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

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

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

TOOLS NEEDED

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

Enjoy!

With love, from our simple kitchen to yours.

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Chipotle Corn Salsa Recipe

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

Course Side Dish

Cuisine Mexican

Method Mixed, Oven

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 49cal

Author Donna Elick

Ingredients

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

Instructions

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

Notes

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

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

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

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

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

Nutrition

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

Originally published August 2016, updated and republished April 2026

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

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

Using fresh jalapeños is a game changer for this perfect side dish. They elevate the heat level, and will have you loving the flavor the first time that you bake it.

I also love adding the corn kernels to this tasty cornbread because it adds a nice sweetness to balance out the heat, making it a win for the whole family. 

The best part? You need a few simple ingredients to get started! Find out how to make this jalapeño cornbread recipe below.

It’s the perfect balance of flavor to pair with your favorite soup or to enjoy topped with a bit of honey butter as well. 

Jalapeno Cornbread

Cornbread is an often forgotten side — everyone’s always making rolls, biscuits, and breadsticks to go with their meal.

But there’s something so comforting about a tender, cakey slice of this dish that takes me straight to my Nana’s kitchen.

So I thought, why not doctor up my cornbread recipe with jalapeno and cheddar? 

Some corn kernels too (and bacon when I feel like it) make this skillet bread extra sweet and savory — and really something special.

You’re going to want to stick with cast iron, too, to achieve the best crust on the outside. If you don’t have one in your kitchen, order one now!

I have a few different sizes for breakfast, dinner, snacking, and desserts — they’re such versatile tools.

Ingredient Notes and Substitutions

• Flour & Cornmeal – This duo forms the base of the jalapeno cornbread batter. I like to use equal amounts of each to get a strong corn flavor with a cakey texture too.
  
  Some people like using Jiffy mix, but I prefer to use flour and yellow cornmeal as the main ingredients.
  
• Buttermilk – Adds a little tang and much-needed acidity so the bread rises properly. 
  
  If you don’t have any on hand, stir 1 tablespoon of vinegar or lemon juice into 1 cup of plain milk. Let it sit for a few minutes until curdled, then use as directed.
  
• Unsalted Butter – Melt this for the batter, but let it cool slightly first. Otherwise, the heat will scramble your eggs!
  
• Cheese – I like the flavor of sharp cheddar in this recipe, but Colby or Monterey Jack cheese and shredded cheddar cheese are good substitutes.
  
  Or, use Pepper Jack cheese for an even spicier version.
  
• Jalapenos – The star of the show! The little kick of heat comes from the membranes and seeds, so remove those if you want a milder cornbread. 
  
  Simply slice the fresh jalapenos in half, then scrape out the center with a spoon before chopping. You could also add a fun spin to this jalapeno cornbread recipe by adding pickled jalapeños.
   
• Corn Kernels – This is optional, but I really love the texture it adds to my jalapeno cheddar cornbread. 
  
  You can use fresh corn, canned (drained well), or frozen (thawed and drained) — whatever is easiest! It turns this into a sweet cornbread with a little bit of spice. 

Tips and Tricks to Make Perfect Jalapeno Cheddar Cornbread

• Preheat your skillet.

Stick the cast iron skillet in the cold oven, then set it to preheat. The pan will heat with the oven so the batter starts cooking as soon as it hits the metal.

Don’t forget to melt some butter in the skillet before adding the batter, though. Swirl it all along the bottom and sides to prevent the bread from sticking. It adds flavor too!

• Mix just until combined.

Add the dry ingredients to the wet a little at a time, stirring slowly and gently to mix them together. 

Once you’ve added the last little bit, stop as soon as there are no more streaks of flour. It’s ok if there are some lumps!

Then, sprinkle the shredded cheese, corn kernels, and chopped jalapenos evenly over the batter. Fold them in until evenly distributed, but don’t overmix or your jalapeno cornbread will come out tough and dry.

• Add some bacon!

Cook and crumble a few strips — enough to get about ½ cup worth — and mix those in with the corn, peppers, and cheese. 

Prep Ahead

• Shred the cheese
• Melt and cool the butter
• Seed and chop the jalapenos

Kitchen Tools You Will Need

• Cast Iron Skillet – There are a ton of brands out there, but this is my trusty inexpensive go-to.
• 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.
• A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too! 

Serving Suggestions 

Jalapeno cheddar cornbread is the perfect side for chilis, soups, and stews alike. Serve warm from the skillet, adding some butter or honey… or a combination of both!

A skillet (or two) usually makes an appearance at backyard cookouts as well. Paired with ribs, smoked baked beans, and your favorite potluck dishes, it’s the spicy kick every BBQ needs.

Craving Southern coastal cooking? Try my recipe for a low country boil, complete with potatoes and corn for a complete meal.

Storing and Reheating Cheddar Jalapeno Cornbread

Once cool, transfer any leftover cornbread to an airtight container. Store at room temperature for up to 2 days or in the refrigerator for up to a week.

You can also freeze cheddar jalapeno cornbread for 2-3 months. Wrap individual pieces in plastic or foil, then place them in a zippered freezer bag. Thaw before reheating.

It’s best to warm leftovers in the oven wrapped in foil so they don’t dry out — 10-15 minutes at 350°F should do it. Or, cover a piece with a damp paper towel and microwave in 20-second bursts until it’s warmed through.

Cornbread Recipe Jalapeno Cheddar FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Bread Recipes

Best Sweet Southern Cornbread (Moist & Easy Recipe)

Beer Bread Recipe + Video

4-Ingredient Root Beer Quick Bread

Easy Amish Bread + Video

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How to Make Homemade Jalapeno Cornbread Recipe

Make Jalapeno Cornbread with sharp cheddar and juicy corn kernels for a spicy, savory twist on the classic side dish.

Course Bread

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 362cal

Author Donna Elick

Equipment

• cast iron skillet
• large bowls

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/2 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup unsalted butter melted and slightly cooled
• 2 large eggs
• 1 cup shredded sharp cheddar cheese
• 2-3 jalapeños seeded and finely chopped
• 1/2 cup corn kernels optional
• 2 tablespoons unsalted butter for the skillet
• Optional: 1-2 sliced jalapeños for garnish

Instructions

• Preheat your oven to 360°F. Place a 10-inch cast iron skillet in the oven to heat while you prepare the batter.
• In a large bowl, combine the flour, cornmeal, baking powder, and salt.
• In a second large bowl, whisk together the buttermilk, melted butter, and eggs until well combined.
• Gradually add the dry ingredients to the wet ingredients, stirring until combined. Do not overmix.
• Fold in the shredded cheese, chopped jalapeños, and corn kernels until evenly distributed.
• Carefully remove the hot cast iron skillet from the oven. Add the two tablespoons of butter to the skillet and let it melt, swirling to coat the bottom and sides of the skillet.
• Pour the cornbread batter into the skillet, spreading it evenly.
• Place the skillet back in the oven and bake for 20-25 minutes, until the top is golden brown and a toothpick inserted into the center comes clean.
• Allow the cornbread to cool in the skillet for 10 minutes before slicing and serving.

Notes

If you prefer a milder cornbread, remove the membranes and seeds from the jalapeños, and for more heat, leave them intact.

If you don’t have buttermilk, add one tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5-10 minutes before using.

Do not overmix the batter; doing so will result in dense, tough cornbread. Mix just until the ingredients are combined.

You can use fresh corn kernels, canned (drained well), or frozen (thawed and drained well).

You can use a store-bought cornbread mix, such as (2 x 8.5oz boxes of Jiffy cornbread mix)

Nutrition

Serving: 1 | Calories: 362cal | Carbohydrates: 30g | Protein: 10g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 102mg | Sodium: 391mg | Sugar: 3g | Fiber: 3g | Calcium: 194mg | Iron: 2mg

Originally published September 2024, updated and republished September 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 How to Make Homemade Jalapeno Cornbread Recipe appeared first on The Slow Roasted Italian.

I like to keep a big bag of frozen shrimp in the freezer for easy weeknight meals. 

It thaws quickly under cold running water, making it the perfect last-minute dinnertime solution. Steamed clams is also another easy recipe to have on hand.

Toss some in a pan with lemon juice and garlic butter or combine them with pasta, veggies, and a spicy Cajun sauce. I even like to combine shrimp, Cajun, and rice for a quick weeknight meal!

Every single time that I make this easy shrimp taco recipe, I’m already thinking about the next time I can make them!

Tacos are a way of life in my house, so we know a thing or two about the best tacos out there. 

I love the flavor and texture of the warm shrimp and shrimp seasoning, paired with the rest of the ingredients.

And I also love that everyone can make their own tacos just like they want by adding things like tomatillo salsa, avocado sauce, cilantro slaw, red cabbage, cilantro leaves, creamy sriracha sauce, and more.

Sometimes, we’ll add green onions, other times we’ll stick to crunchy cabbage and avocado salsa. 

What I can tell you is that after you let the shrimp cook and start adding all the fun toppings, it’s a race to see who can create the best results, and start creating round two!

When I say that these make the best shrimp tacos, I mean it! 

Spicy Shrimp Tacos

Take any Taco Tuesday to the next level with spicy tacos smothered in shrimp taco sauce made with avocado and cilantro!

These easy shrimp tacos are made from scratch, so you can feel good about serving this meal to your family. 

Plus, you can easily scale the spicy shrimp taco recipe up or down to meet your needs.

Easy Shrimp Tacos Tips and Tricks

• Prep your ingredients first! Since the shellfish cooks quickly, you’ll want everything ready to go as soon as it’s done. 
  
  Make the sauce and slice the cabbage, then stick them in the fridge until it’s time to assemble.
  
• Adjust the spice. Remove the jalapeño seeds for mild heat or leave them in if you like it spicy! 
  
  Wear gloves when handling peppers, since the oils can irritate your skin and eyes.
  
• Use fresh or frozen shellfish. Either will work for this spicy shrimp taco recipe, but get the kind with the tails removed. 
  
  It will save you prep time, and you can dig right in once everything is cooked.
  
• Want authentic flavor? Fry your corn tortillas in a little bit of oil. Corn oil is an obvious choice, but peanut or vegetable oil will also do the trick.

How To Make Shrimp Taco Sauce

The shrimp taco sauce seriously couldn’t be any easier to prepare – just toss everything in a blender and press puree!

It gets even better the longer it sits, so feel free to blend it up in advance and store it in the fridge.

Keep the dressing in an airtight container and give it a good stir before drizzling over your spicy shrimp tacos.

Spicy Tacos Serving Suggestions

While these easy shrimp tacos are more than enough for a meal, you can stretch your servings with a few tasty sides.

You can never go wrong with refried beans and Mexican rice! Or, add some cilantro lime rice to your plate with a spoonful of Street Corn Salad for a lighter option.

If cilantro isn’t really your thing, replace it with this Cheddar’s coconut shrimp sauce!

Spicy Shrimp Tacos FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Spicy Shrimp Tacos Recipe with Cilantro Lime Sauce

Spicy Shrimp Tacos topped with colorful cabbage and a creamy taco sauce is an easy shrimp taco recipe you can make in just 20 minutes!

Course Main

Cuisine American

Method Blender, Stovetop

Prep Time 14 minutes minutes

Cook Time 6 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 412cal

Author Donna Elick

Equipment

• blender
• large skillet
• citrus juicer

Ingredients

• 1 pound medium raw shrimp peeled, deveined and tails removed
• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil divided
• 1 lime juiced

For The Sauce

• 1 avocado peeled and pitted
• 3/4 cup milk
• 1/2 cup plain Greek yogurt
• 1/2 jalapeno stem trimmed; remove seeds for milder heat
• 1/4 cup packed cilantro leaves
• 1 teaspoon white vinegar or apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 tablespoon lime juice (1 lime)

For Serving

• 1 1/2 cups sliced green cabbage
• 1 1/2 cups sliced purple cabbage
• 2 tablespoons chopped cilantro
• 8 corn tortillas

Instructions

For the Shrimp

• Heat 1 tablespoon oil in a large skillet over medium-high heat.
• Season shrimp with chili powder, cumin, and cayenne pepper and toss until evenly coated.

  Add shrimp to the pan (you'll need to cook in two batches) and cook 2-3 minutes per side, or until pink and no longer translucent.

  Transfer to a plate and cook remaining shrimp.
• Sprinkle with salt and squeeze lime juice over the top.

Avocado Sauce

• Place all sauce ingredients in a blender or food processor and puree until smooth and creamy.

Assembly

• Place a little of each cabbage on tortilla, drizzle with some sauce, top with 4-5 shrimp, drizzle with more sauce, sprinkle with cilantro. Repeat with remaining ingredients and serve.

Nutrition

Serving: 1 | Calories: 412cal | Carbohydrates: 38g | Protein: 25g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 150mg | Sodium: 1166mg | Sugar: 7g | Fiber: 9g | Calcium: 234mg | Iron: 2mg

Originally published August 2018, updated and republished September 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 Spicy Shrimp Tacos Recipe with Cilantro Lime Sauce appeared first on The Slow Roasted Italian.

Beef taquitos are the ultimate game day snack or party appetizer, and these are loaded with plenty of jalapeno popper flavor!

The lean ground beef paired with the crispy corn tortilla creates a great recipe without taking much time to do. 

I love recipes like this that use simple ingredients while giving maximum flavor. You can whip these up for game day events or have these easy taquitos as fun treats for home. 

The next time that you have a craving for Mexican food, you’re going to want to whip up this family favorite. 

It’s a great way to add a fun new flavor to your dinner table, and you can easily change up the taquito filling to try new things. 

Oven baked taquitos can be stuffed with leftover chicken breasts, shredded cheese, Mexican rice, shredded chicken, refried beans, diced green onions or red onions, or anything else that you want to add to the center of the tortilla. 

I’ve changed up the filling ingredients here and there, and it’s always a fun way to add new flavors! Even using cilantro lime rice and some salsa verde is a hit! 

This is just one of the reasons that this homemade taquitos recipe is a big hit for busy weeknights with only 15-20 minutes of cook time! 

Baked Taquitos Recipe

Cook up a large batch of these easy oven taquitos to serve everyone at once, or freeze them for whenever a future craving strikes. 

You can add them to a freezer-safe bag or airtight container for storage for later. 

If you can’t get enough of these spicy flavors, you’ll love my jalapeno popper meatball and pretzel bomb versions of this recipe.  

Or cook everything to make a full meal or fun finger food options to enjoy. 

There’s even a cheesy jalapeno dip if you want to double down on the heat!

Round out your feast with some crock pot buffalo wings and this copycat version of Hooter’s deep fried pickles.

Oven Taquitos Tips and Tricks

• Don’t overstuff! Adding more than 1 tablespoon of filling to each taquito will cause corn tortillas to separate. However, flour tortillas can hold up to 2 tablespoons of the meat mixture. 
  
• Rolling tip: Fresh tortillas are more pliable and easier to work with. 
  
  If you’re still having trouble, microwave a few at a time for about 20 seconds with a wet paper towel on top. Make sure to place seam-side down on the prepared baking sheet. 
  
• Swap out the meat. Ground turkey or chicken would be just as delicious, and both are a wonderful lean alternative. It’s such an easy recipe to customize! 
  
• Make clean-up a breeze! Line your pans with aluminum foil before adding nonstick spray. 
  
  When it’s time to do the dishes, just toss the foil in the trash! I also quick wipe the tray down with some paper towels. It’s the best busy weeknight meal with easy clean up. 
  
• Adjust the heat. New Mexico chile powder is earthy and a bit sweet, so these jalapeno cream cheese taquitos shouldn’t be too spicy. 
  
  If you like spice, add more hot sauce or cut the heat with some fresh lime juice. 
  
  That said, feel free to reduce the amount by half for a milder flavor. Or, add extra if you dare! 
  
  You could also add adobo sauce to this taquito recipe, or fill the center of each tortillas with diced chicken breast, leftover rotisserie chicken, or any other flavors. 
  
  This recipe is simple to change into baked chicken taquitos just by swapping the meat! 

Oven Taquitos Serving Suggestions

Set up a station with a variety of different dipping options and let everyone create their own plate!

Guacamole, sour cream, homemade salsa, or creamy nacho cheese sauce would all be delicious with these baked taquitos.

Baked Taquitos Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Baked Beef Taquitos (Cheesy Jalapeno Recipe) + Video

Baked Taquitos with jalapenos, beef, and gooey cheese will knock your socks off. Make this recipe for dinner or a easy party appetizers!

Course Main

Cuisine Mexican

Method Oven

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 24 – 48

Calories 257cal

Author Donna Elick

Ingredients

• 3 jalapeños 3-6, diced (more for spicy, less for mild)
• 16 ounces lean ground beef about 88%
• 1 tablespoon New Mexico chili powder
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon kosher salt plus more for sprinkling
• 1/2 teaspoon garlic powder
• 1 cup bacon crumbles 1 pound cooked and diced
• 8 ounces cream cheese softened
• 4 cups shredded Colby Jack cheese
• 24 small flour tortilla or corn tortillas 24 – 48 6 inch tortillas
• cooking spray

Instructions

• Heat oven to 425°F. Line 2 baking sheets with aluminum foil and lightly coat with cooking spray. Set aside.
• In a large (10 inch) skillet over medium-high heat cook ground beef and jalapeños, until cooked through. Break beef up with a spatula as it cooks. Add all seasonings and 1 cup of water. Stir and cover with the lid. Cook 10 minutes, remove the cover and continue to cook until water evaporates. Remove from heat. Add bacon. Stir to combine.
• Meanwhile, place cream cheese in a large bowl. Set aside.
• Add cooked beef mixture to cream cheese and stir until combined well. Add cheese and stir again until completely combined.
• Layout 4 tortillas at a time and add 1-2 tablespoons of mixture to the lower 1/3 of the tortilla. Roll the taquito tightly without tearing the tortilla. Place taquitos seam side down on the baking sheet. Repeat until the baking sheet is full, being careful not to allow the taquitos to touch. If the taquitos are unrolling or tearing, see cook’s note for tips.
• Spray taquitos with cooking spray and sprinkle with salt. Bake 15-20 minutes until the tortillas are crisp or the ends begin to brown.

Video

Notes

Filling tortillas with 1 tablespoon of the mixture will make approximately 48 taquitos. This works best with the corn tortillas, adding more causes the tortillas to separate. Flour tortillas perfectly hold 2 tablespoons of mixture.

Using fresh tortillas will give the best results, if you are having trouble rolling them, microwave a few at a time, for about 20 seconds, with a wet paper towel over the top. This extra step will help make them more pliable.

If taquitos are unrolling, add a dab of jalapeno popper mixture to the inside end of the taquito and gently press down to seal.

To freeze for later use: Prepare taquitos as described, but do not bake. Place baking pan in the freezer. Allow taquitos to freeze solid. Once frozen place into a resealable freezer bag (1 gallon works great)and store until ready to use.

They keep well for 6 months. To prepare frozen taquitos, preheat oven to 425°F and bake frozen taquitos for 20 minutes or until tortillas are crisp or ends are beginning to brown.

Why New Mexico Chile Powder? It has a deep dark reddish-brown color and features an earthy, sweet flavor and subtle, spicy heat. It is mildly hot and absolutely perfect in this sauce. It creates a truly authentic flavor! New Mexico Chili Powder can be found in the international aisle in the bulk bags or on Amazon. If you can’t find it you can substitute Ancho Chili Powder.

Nutrition

Serving: 1 | Calories: 257cal | Carbohydrates: 16g | Protein: 14g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 640mg | Sugar: 2g | Fiber: 1g | Calcium: 208mg | Iron: 2mg

Originally published September 2014, updated and republished September 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 Baked Beef Taquitos (Cheesy Jalapeno Recipe) + Video appeared first on The Slow Roasted Italian.

I literally can’t stop thinking about these jalapeño cheddar biscuits. They’re the perfect buttery biscuit, with a spicy twist.

Every bite gives a bold flavor, making it the perfect afternoon snack or your new favorite side dish. 

This is one of those Southern recipes that you’ll instantly make a double batch of every single time.

And if you’re lucky enough to have leftover biscuits, you can make killer breakfast sandwiches with them or even top them with homemade sausage gravy! 

The details to make this jalapeno cheddar biscuits recipe is below – let’s get started! 

Jalapeno Cheddar Biscuits

Incredibly flavorful homemade biscuits with a no-knead dough that literally swims in butter while baking? Sign me up!! 

That’s exactly what you’ll get with my jalapeno cheddar biscuits! Made with a handful of easy ingredients, they’re light, fluffy, moist, and packed with spicy jalapenos and rich cheddar cheese. 

Making biscuits doesn’t get any easier than this guys! Simply mix, drop into the pan, and bake. 

You don’t need to knead or roll out the dough — my cheddar jalapeno biscuits come together in just about 10 minutes before baking for under 30 minutes. 

The perfect addition to soups and stews, or just for plain old snacking, you guys are going to absolutely adore this one!

Want more biscuit recipes? Try my Cheddar Bay Biscuits or Drop Biscuits and Gravy next!

Or make another easy cheesy baked snack with our Air Fryer Cheese Scones!

Ingredient Notes and Substitutions

• All-Purpose Flour – You don’t need anything fancy here! If you want to make your biscuits gluten-free, opt for your favorite 1:1 GF option — Bob’s Red Mill or King Arthur are both great.
  
• Baking Powder – Helps the dough rise and will give you the lightest, fluffiest results. Make sure to check to expiration date, as the dough will not rise properly if it’s expired.
  
  This is a must for fluffy biscuits. 
  
• Salt – You won’t want to skip the salt in this one! It helps with flavor and texture. I usually reach for kosher salt, but you can use what you have.
  
• Jalapenos – You only need a few for this cheddar jalapeno biscuits recipe! 
  
  I diced it up and added it directly to the dough, plus saved a few extra slices to place on top of each before baking. I always use fresh jalapeños in the biscuit dough.  
  
• Cheddar Cheese – I just love how good jalapenos and cheddar cheese taste together. Any type would work, but I used a sharp cheddar for a richer flavor. 
  
  Some other options include white cheddar, Monterey Jack, or Pepper Jack for even more heat. And if you can, consider shredding it yourself!
  
• Buttermilk – For a touch of tang. If you don’t have any buttermilk on hand, it’s super easy to make yourself. 
  
  For every cup needed, simply add 1 tablespoon of white vinegar or lemon juice to regular milk. Let it sit for 5-10 minutes before using and voila!
  
• Unsalted Butter – They call these “swim biscuits” because they bake up literally swimming in butter! 
  
  I like unsalted here, but if you only have salted on hand, simply decrease the added salt by a teaspoon for the same flavor.

Tips and Tricks to Make Perfect Cheddar Jalapeno Biscuits

• The buttermilk must be room temperature.

I know, I know. Remembering to take the buttermilk out of the fridge 30 minutes before making the recipe adds an extra step, but it is crucial for making my jalapeno cheddar biscuit recipe!

Sometimes you may be able to get away with using cold ingredients, but this is not one of those instances. 

Cold buttermilk will keep the biscuits from rising properly, which will give you super dense results. Room temp truly is best!

• Melt the butter before you get started.

The butter has to be melted before you dump in the dough, otherwise, your cheddar jalapeno biscuits recipe won’t swim in butter!

The best way to do it is to melt it directly in the baking dish. All that will be left to do is add the dough when it’s ready!

• Do not overmix the dough.

I realize that I say this all the time when it comes to baking recipes, but hear me out! 

The key to tender jalapeno cheddar biscuits is to work as gently as possible. Overmixing will develop the gluten and cause the dough to become tough.

Mix just until the ingredients are combined — if the dough is sticky you’re doing it right!

• Adjust the heat level.

Depending on how spicy you want your cheddar jalapeno biscuits, feel free to adjust the amount of peppers you use! 

Here’s another tip for playing with the heat: if you know you want a milder biscuit, remove the seeds before dicing. And if you want a spicier kick, leave the seeds in!

Prep Ahead

• Bring buttermilk to room temperature
• Preheat your oven to 450°F
• Dice the jalapenos
• Shred the cheese

Kitchen Tools You Will Need

• 8×8 Pan – Alternatively you can use a 9×9 Pan and decrease the baking time.
• Small Baking Sheet – To catch any dough or cheese that may bubble over while baking.
• 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.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes, there is a whisk for every job!

Serving Suggestions 

Serve your jalapeno cheddar biscuits as soon as they’re hot out of the oven! 

Since they’re already swimming in butter, you don’t even have to add any extra on top — and if you do, absolutely zero judgment from me!!

They pair so well with soups, stews, and main dishes with gravies. I love them on the side of my easy 5-ingredient Chili (or with any of my many chili recipes to be honest!), Chicken Vegetable Soup, or Instant Pot Beef Stew best.

Pair them with some pulled pork, mac and cheese, and mashed potatoes for a full-on, Southern-inspired feast… or simply serve in the place of bread wherever you see fit!

Fun Flavor Variations

• Switch up the cheese and experiment with other flavors.
• Add fresh herbs like thyme, rosemary, or chives.
• Turn them into a sweet biscuit! Decrease the amount of salt to ¼-½ teaspoon and add in cinnamon and sugar, or chopped fresh fruit.

Storing, Freezing, and Reheating

We usually gobble up every last jalapeno cheddar biscuit, but if you have leftovers, they store well. 

Let them come to room temperature before placing in an airtight container. They will keep for 2 days on the counter, or up to 3 days in the refrigerator. 

To freeze, place room-temperature biscuits in an airtight container, making sure to squeeze out as much air as possible. 

You can store them in the freezer for up to 2 months. Let them thaw overnight in the fridge before reheating.

Reheat in the microwave in 30-second bursts until warmed through if you’d like. You can also use your oven set to the lowest temperature for about 10 minutes. 

I recommend using your oven for the best texture!

Jalapeno Cheddar Biscuit FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Outback Steakhouse Bread

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Jalapeno Cheddar Biscuits (Swim Biscuit Recipe)

Jalapeno Cheddar Biscuits are tender, flaky, and full of spicy flavor! Perhaps the easiest biscuit recipe I’ve ever made.

Course Bread

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 28 minutes minutes

Total Time 38 minutes minutes

Servings 9

Calories 302cal

Author Donna Elick

Equipment

• mixing bowl
• 8×8 baking dish
• baking sheet

Ingredients

• 2 1/2 cups all-purpose flour
• 4 teaspoons baking powder
• 2 teaspoons kosher salt
• 1 small jalapeno diced, plus part of 1 additional jalapeno for topping (optional)
• 1 cup shredded cheddar cheese
• 2 cups buttermilk room temperature
• 1/2 cup 1 stick unsalted butter

Instructions

• Preheat the oven to 450°F.
• Place dry ingredients in a bowl and mix with a whisk.
• Add diced jalapenos and cheddar cheese to the mixture, reserving a little of each to scatter on top of the biscuits before baking. Stir with a spoon.
• Pour in the buttermilk and stir until mostly combined. Don’t overmix. Dough will be very sticky.
• Put the butter in an 8 x 8 baking dish and microwave for 1 minute or until melted.
• Dump dough on top of melted butter and spread out evenly to the edges of the pan. Cut into a 3 x 3 pattern of 9 squares. Garnish with remaining jalapenos and cheese. Optional- add a few thin slices of jalapenos to the top for some additional heat.
• Place dish on a baking sheet to catch any bubbling over while baking and bake for 28 minutes, or until the tops are golden brown and the butter is mostly absorbed into the biscuits.

Notes

Be sure to use pantry items that have not expired, such as baking powder. The dough may not rise properly if baking powder has expired.

Do not overmix the dough! It can cause tough biscuits. Remember, this is a quick and easy recipe, so only mix until just combined.

You must have your butter melted prior to dumping in the dough, otherwise there will be no swimming in butter.

You can control the level of heat for these biscuits by adding or subtracting the amount of jalapenos. You can also omit altogether to create a Cheddar Butter Swim Biscuit.

Other flavor variations could be:

Experiment with other flavors of cheese.
Try adding fresh herbs, such as thyme, rosemary or chives.
Make a sweet biscuit by decreasing the amount of salt to ¼ -½ teaspoon, and add in cinnamon and sugar, or chopped fresh fruit.

Storage info: If you didn’t devour these biscuits all in one setting, you can store them by leaving them on the counter, placing them in the refrigerator, or freezing them.

To refrigerate:

Allow biscuits to cool to room temperature. Place in an airtight container or storage bag and store in the refrigerator for up to 3 days, or on the counter for up to 2 days. It is important to seal tightly once they are no longer hot, otherwise they can become soggy.

To freeze:

Allow biscuits to reach room temperature. Place in an airtight container or freezer bag and get as much air out as possible. Store in the freezer for up to 2 months.

To thaw:
Let thaw overnight in the refrigerator.

To reheat:

You can microwave individual biscuits on medium power for 30 seconds to start. If additional time is needed, use 10 second increments until warmed through.

You can also reheat in the oven on the lowest temperature for 10 minutes, or until heated through. This way is recommended to retain the best texture.

Nutrition

Serving: 1 | Calories: 302cal | Carbohydrates: 30g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 845mg | Sugar: 3g | Fiber: 1g | Calcium: 263mg | Iron: 2mg

Originally published November 2024, updated and republished August 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 Jalapeno Cheddar Biscuits (Swim Biscuit Recipe) appeared first on The Slow Roasted Italian.

This is the best pork tenderloin recipe one that I’ve made for special occasions many times. Each time I’ve cooked the stuffed tenderloin, I’ve loved the juicy pork texture and flavor. 

I think that this is super perfect for Christmas dinner, or a dinner party with friends! 

But, legit question. Who says that you have to save this yummy recipe for the holiday season? 

This golden brown pork loin roast stuffed with delicious ingredients makes this a yummy pork recipe to make any time.

The easy steps and full recipe on listed below – and it’s one of those easy meal solutions that everyone will love. The delicious flavor will have you gobbling up the whole thing! 

Easy Stuffed Pork Tenderloin

This is one of my favorite stuffed pork tenderloin recipes out there!

I’ve been on a jalapeno popper kick for a few months now, and I just can’t get enough of the combination of cheese, bacon, and HEAT!

Enter, this jalapeno popper stuffed pork tenderloin that is chock full of everything you love in a popper. 

Creamy cheeses, spicy jalapenos, savory bacon… all your favorites are present and accounted for. 

If you can’t get enough of this flavor combination, be sure to check out my smoky version, this easy air fryer recipe, and pretzel bombs that are filled to the brim with cheesy fiery goodness. 

I’ve also made it into a dip that’s perfect for game-day parties!

Ingredient Notes and Substitutions

• Pork Tenderloin – Not to be confused with pork loin, tenderloin is exactly what it sounds like… tender! 
  
  The cuts come from totally different sections of the animal, and you typically can’t use them interchangeably.
  
• Cream Cheese – Cools down the heat a bit and will give you a creamy consistency that is simply divine. This is a must for the savory filling. 
  
• Bacon – I’m using bacon crumbles because they’re so easy to work with. That said you could always make a batch of bacon and then crumble it yourself. 
  
  Or, pick up a package of the pre-cooked stuff from the store.
  
• Jalapenos – Make sure to seed, devein, and dice before incorporating the peppers into your stuffed pork tenderloin filling.
  
• Colby Jack – This is one of my favorite cheeses to use with spicy ingredients. It cools down the heat and also brings a unique flavor to the mix! 
  
  Sub with mozzarella cheese, cheddar cheese, or Monterey Jack if you can’t find it. Adding a bit of goat cheese to the stuffing ingredients also adds richness.
  
  You really can’t go wrong with the cheesy filling! 
  
  You can also add extra flavors like garlic powder, fresh herbs, black pepper, parmesan cheese, whole garlic cloves, brown sugar, fresh basil, fresh thyme, a pinch of salt, or even a little bit of homemade rosemary sauce. 

Stuffed Pork Tenderloin Recipe Tips and Tricks

• Brown the jalapenos first.

You may be tempted to incorporate the jalapenos into the stuffed pork tenderloin filling as is, but I can’t say enough good things about browning them in a skillet first!

It will bring out the complex flavors of the peppers, and also adds a smoky taste to the mix.

• Tips for cutting the tenderloin.

Preparing the meat for this stuffed pork tenderloin recipe is a bit of an art form, but once you get the hang of it, it’s very easy to do.

When slicing, you need to be careful not to cut the tenderloin completely in half — leave at least ½ inch of the bottom untouched. 

Then, open the meat so that it lies flat and then pound it down to ¼-½ inch thickness. Stuffing will be easy peasy!

• Make sure to use New Mexico chile powder!

This special chile powder boasts a deep dark reddish brown color and features an earthy, sweet flavor and subtle, spicy heat. 

It’s mildly hot and absolutely perfect in stuffed pork tenderloin for a truly authentic flavor!

New Mexico chile powder can be found in the international aisle in bulk bags or on Amazon. 

If you’re afraid the heat will be too much, you can use half New Mexico chile powder and half regular chili powder.

Storing and Reheating Stuffed Pork Tenderloin in the Oven

You can store leftovers in an airtight container in the fridge for up to 3 days.

Jalapeno popper stuffed pork tenderloin reheats wonderfully. Pop single servings in the microwave until warmed through.

To reheat stuffed pork tenderloin in the oven, preheat it to 325°F and heat for 15-20 minutes. 

Otherwise, use a frying pan on the stovetop! Heat (covered) over medium for about 15 minutes. 

Kitchen Tools You Will Need

• Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
• Baking Sheet lined with Heavy Duty Aluminum Foil – This option is thicker and sturdier than regular foil, meaning it won’t tear as easily.
• Sharp Knife and Cutting Board 
• Kitchen twine
• Instant-read thermometer

Stuffed Pork Tenderloin Recipes FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Stuffed Pork Tenderloin (with Jalapeno Poppers!)

Stuffed Pork Tenderloin with homemade jalapeño poppers, filled with seasoned cream cheese, Colby Jack, bacon, and fiery peppers!

Course Main

Cuisine Mexican

Method Oven

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6

Calories 265cal

Author Donna Elick

Ingredients

• 1 1/2 pounds pork tenderloin
• 4 ounces cream cheese softened
• 1/2 teaspoon New Mexico chile powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• 1/4 teaspoon onion powder
• 1/8 teaspoon garlic powder
• 1/4 cup bacon crumbles or 4 strips of bacon precooked and crumbled
• 1/2 cup shredded Colby Jack cheese
• 2-3 jalapeños (seeded, deveined and diced)
• salt and pepper to taste
• olive oil

Instructions

• Preheat oven to 350°F. Line a baking sheet with aluminum foil. Set aside.
• Drizzle 1 tablespoon olive oil into a medium skillet over medium – medium-high heat. Add jalapenos. Sauté until jalapenos are slightly browned.
• Meanwhile in a medium size bowl; combine cream cheese and spices. Mix until combined. Add bacon and cheese. Stir until combined. Add jalapenos and stir one last time. Taste. Add salt if necessary.
• Cut a lengthwise slit down the center of the pork tenderloin to within 1/2-inch of bottom (careful not to cut all the way through). Open tenderloin so it lies flat. Cover with plastic wrap. Flatten to 1/4-1/2 inch thickness by gently pounding with the flat side of a meat mallet, starting from the middle and working outward. Remove plastic wrap.
• Lay pork tenderloin on the counter top with the long sides being the top and bottom and the short sides being at the left and right sides.
• Smear jalapeno popper mixture over the pork, leaving a 1″ edge around the bottom and left and right sides uncoated. Roll the pork toward you. Meet the two long edges together and tuck the coated edge under the uncoated edge. Lay seam side down and tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. The tuck the ends under the roast and wrap string around the roast longways to hold closed.
• Drizzle the tenderloins with a little olive oil. Sprinkle with salt and pepper. Place in the oven and bake for 25-30 minutes or until a thermometer inserted into the center of the pork registers 140°F.
• Turn oven setting to broil (broil hi) and cook until the top is nicely browned. About 3-5 minutes.
• Transfer to a cutting board to rest, about 10 minutes. Slice and serve.
• Enjoy!

Nutrition

Serving: 1 | Calories: 265cal | Carbohydrates: 2g | Protein: 29g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 110mg | Sodium: 426mg | Sugar: 1g | Fiber: 1g | Calcium: 103mg | Iron: 1mg

Originally published October 2014, updated and republished July 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 Stuffed Pork Tenderloin (with Jalapeno Poppers!) appeared first on The Slow Roasted Italian.

Mexican Street Corn Salad

Simple ingredients are all that’s needed to make this easy Mexican street corn salad recipe — and they create the perfect balance of flavor! 

It’s great for Cinco de Mayo fiestas or as a fresh side dish on Taco Tuesday. I love adding extra cilantro because it’s the best part! 

Don’t forget to top with some lime zest and fresh lime juice to round out that delicious Mexican flavor.

This recipe for Mexican street corn salad will be on your list of favorite sides because it has the best flavor — and is so simple to whip up! 

The traditional name for Mexican street corn salad is “esquites,” and it’s typically served in a portable cup. 

While the flavor can be similar to “elote” (street corn), the kernels are loose and mixed with other ingredients instead of being left on the cob.

Fresh corn seems like an unlikely salad base, but it’s just as scrumptious with tomatoes, mozzarella, herbs, and a simple dressing.

Or, if you’re in more of a comfort mood, make these flavors in a restaurant-style chowder!

If you’re looking for more south-of-the-border favorites, try my Mexican Street Corn Pasta Salad, Spicy Corn Skillet with Sausage, Air Fryer Stuffed Peppers, or Restaurant-Style Mexican Rice too!

Ingredient Notes and Substitutions

• Sweet Corn – This recipe for Mexican street corn salad is flexible, so use whatever is most available. 
  
  Frozen kernels will need to be thawed first, and canned ones should be drained thoroughly. 
  
  Slice kernels off of fresh cobs before browning them on the stove, or grill the whole cobs until slightly charred. Then, add the kernels straight to the mixing bowl.
  
• Red & Green Onion – Adds a balance of sharp and fresh flavor, plus some extra texture. If your red onion is particularly pungent, soak slices in cold water for a few minutes before dicing.
  
• Cotija Cheese – This is a popular cow’s milk cheese, named after the town in Mexico where it originated. It has a strong, salty flavor and a crumbly texture. 
  
  While not quite the same, feta or fresh Parmesan are the closest substitutes.
  
• Sour Cream & Mayo – The tangy, creamy base of the dressing. Greek yogurt is a great alternative for either, plus it’s higher in protein and lower in both fat and calories.
  
• Lime Juice – Use freshly squeezed, and lots of it!
  
• Jalapeno – Wear food-safe gloves while cutting jalapenos, since the oils are extremely hard to wash off and can then transfer to your eyes or other parts of your body. 
  
  Remove all of the seeds, unless you would like your Mexican street corn salad to be spicier — but be sure to let guests know if you do so!
  
• Spices – Chili powder and ground cumin round out the savory flavors, and a little kosher salt makes everything pop.
  
  While this dish has plenty of heat, feel free to kick it up a notch with some red pepper flakes or a dash of cayenne.

Tips and Tricks to Make Perfect Mexican Corn Salad

• Spend a few minutes cooking the corn.

It really makes a difference in the flavor!! If you’re already grilling, toss a few cobs on the grates until charred. Otherwise, it’s easy enough to brown the kernels in a little oil on the stove.

And if you’re in a rush, look for cans of fire roasted corn kernels — same smoky flavor without the cooking step!

• Allow the kernels to cool first.

If you try to toss everything together right away, you’ll mess with the texture of your Mexican street corn salad.

The pepper and onions will soften from the heat, and you want those to be as crisp as possible! All the dairy will get a bit funky too — and may even curdle or separate.

• Reserve some of the dressing if you plan to make it ahead.

Instead of tossing everything together right away, mix the sour cream, mayo, lime juice, and spices in a separate bowl.

Pour most of the mixture over the salad and toss to coat, then cover and refrigerate both bowls. Just before serving, stir in the rest of the dressing.

This allows all the flavors to meld together while also keeping the texture creamy and fresh!

Serving Suggestions

Pair Mexican corn salad with tortilla chips for a hearty appetizer, or serve it alongside any of your favorite cookout foods.

Depending on what flavors you’re craving, you can add cherry tomatoes, chopped bell peppers, black beans, avocado… anything else that you want. 

This grilled corn salad also tastes great with barbecue chicken, grilled steak or shrimp, tacos, enchiladas, and even burgers!

Serving a Mexican-inspired spread? Our Mexican Fruit Salad makes the perfect sweet side — the chili-lime flavors pair beautifully with everything on the table.

Prep Ahead

• Slice kernels off the cob
• Chop onions, jalapeno, and cilantro
• Mince garlic
• Juice limes

Kitchen Tools You Will Need

• Large Skillet – Be sure that it is wide enough for all of the kernels to brown evenly.
• Citrus Juicer – This gets every last drop out, which makes juicing limes so much easier.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Mixing Bowl – This one is my go-to!

Mexican Street Corn Salad Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours. 

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Mexican Street Corn Salad + Video

Mexican Street Corn Salad is tangy and sweet with a kick of heat, like the popular street corn! Make this fresh side dish in just 20 minutes!

Course Salad

Cuisine Mexican

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 – 5

Calories 308cal

Author Donna Elick

Ingredients

• 4 cups sweet corn (**See Notes below, thawed, drained, or cut off the cob)
• 1 tablespoon olive oil
• 1/2 cup red onion chopped
• 1/4 cup green onion chopped
• 1 jalapeno seeded and diced
• 1/4 cup cilantro chopped
• 1 garlic clove minced
• 1/2 cup cojita cheese
• 2 1/2 tablespoons sour cream
• 2 tablespoons mayo
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 4 tablespoons fresh lime juice from 2 limes

garnish (optional)

• chopped cilantro
• extra cojita cheese

Instructions

• Cut corn kernels off of cob, or drain canned or thawed corn.
• Heat oil in a large skillet over high heat. Carefully spoon corn into the skillet and cook for about 8-10 minutes, or until corn starts to brown. Remove from heat and transfer to a large mixing bowl and allow to cool.
• Once the corn has cooled, add all remaining ingredients to the mixing bowl and stir until combined well.
• Garnish with additional chopped cilantro and extra cojita cheese if desired. Serve cold and enjoy!

Video

Notes

You can use fresh, frozen, or canned sweet corn for this recipe. If you are using frozen corn, just be sure to thaw beforehand. If you are using canned corn, drain the excess juice. For corn on the cob, husk and cut the kernels off. You could also grill your corn on the cob until slightly charred, then cut the kernels off and toss with the ingredients.

Cojita is a cow’s milk cheese, “named after the town of Cotija, Michoacán where it originated, Cotija cheese has a strong, salty flavor and is mostly used as a topping or mixed into sauces.” Source

You can substitute sour cream for the yogurt.

This is great served as a side, especially for cookout foods like barbeques, tacos, enchiladas, fajitas, or burgers. You can also dip your chips into it for an appetizer.

Add red pepper flakes for extra spice. You could also add extra veggies like chopped red pepper, or avocados. If you would like avocado in your salad, add it just before serving since it oxidizes quickly. You could also add a little lemon to your avocado to keep it from browning.

This is best served the same day. If you have leftovers or you want to prepare this ahead of time, you can store the salad in an airtight container in the refrigerator for about 3 days. If you are serving guests, I recommend making this just one day ahead.

The traditional name for Mexican street corn salad is called “esquites”. This is typically served in a cup with corn off of the cob and mixed in a variety of ways. This is not the same as “elote”, which has the corn still on the cob.

I recommend wearing food safe gloves while cutting jalapenos to protect your hands from the oils. The oils are extremely hard to wash off, and can then transfer to your eyes or other parts of your body. Be sure to remove all seeds, unless you would like your salad to have more spice. If you are serving guests, let them know if you have added jalapeno seeds, as this can make it extra spicy for some people.

 

Nutrition

Serving: 1 | Calories: 308cal | Carbohydrates: 38g | Protein: 9g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 413mg | Sugar: 9g | Fiber: 4g | Calcium: 121mg | Iron: 1mg

Originally published April 2021, updated and republished July 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 Mexican Street Corn Salad + Video appeared first on The Slow Roasted Italian.

Air fryer jalapeño poppers are such an easy appetizer recipe. If you’re a fan of spicy jalapenos, you’re not going to want to miss this golden brown finger food. 

This recipe makes the perfect poppers and is one of my favorite recipes to make. 

If you need ideas for delicious appetizers, make sure that stock up on fresh jalapeños from the grocery store or your garden – and enjoy! 

The quick cooking time means that you’ll be eating the stuffed jalapenos in no time at all. 

And just so you know, not all jalapenos are spicy peppers. The halved pepper with the seeds removed tends to help with the spice, so you don’t have to worry if these jalapeños poppers are too spicy or not. 

Just be sure that you use wear plastic gloves when you’re cutting the peppers so that you don’t get jalapeño juice on your hands and then in your eyes! 

Air Fryer Jalapeno Poppers

If you love a boatload of flavor in one super easy and quick snackable party food, then this jalapeno poppers air fryer recipe is definitely for you!!

Fair warning, though — I often have to make a double batch because one serving usually isn’t enough!

Crisp, juicy, and spicy chiles are stuffed with smooth cream cheese and savory bacon bits, then topped with melty cheddar and a sprinkling of crunchy crackers. 

Air fried jalapeno poppers have the perfect storm of texture and flavors! They go great with our air fryer burgers.

If you don’t have an air fryer, I have a ton of jalapeno recipes you can make! 

My Jalapeño Cheddar Biscuits are tender, spicy, and full of buttery flavor!

Enjoy the flavors of jalapeno poppers smoked, stuffed into pretzel bombs and meatballs, or in a creamy skillet dip!

Ingredient Notes and Substitutions

• Jalapeño peppers – I like to make these with larger peppers for nice, big bites! 
  
  But you could get away with smaller ones — just keep in mind you won’t be able to fit as much filling.
  
  And also keep in mind that each jalapeno pepper is going to have a mind of its own in terms of spice level and heat. (and you might want to wear gloves when you are cutting those jalapeno halves so that the spice doesn’t get on your hands – or worse in your eyes when you rub them later!)
  
• Cooked Crumbled Bacon – You can use bacon bits for air fryer jalapeno poppers, but I like making it fresh! 
  
  In fact, whenever I make bacon in the oven, I cook extra to crumble and use throughout the week.
  
  You can also cook up a slice of bacon or two in your trusty air fryer to use for this recipe. It’s a game changer! 
  
• Cracker Crumbs – I like to use Ritz, but any butter cracker will do! Try to avoid thinner crackers (such as Saltines) that may get a bit soggy once in contact with the filling.
  
• Cream Cheese and Cheddar Cheese – While you can’t go wrong with cheddar cheese, Monterey or Colby Jack are great substitutes.
  
  I like to use freshly shredded cheese for this great recipe because it provides the perfect texture for the cheesy center. 
  
  Cream Cheese Alternatives: Mascarpone cheese is pretty close in flavor and texture. For a lighter option, try plain Greek yogurt.
  
• Green Chiles and Chives – Either of these can be left out if you’re not a fan. 

You can also alter some flavors of these jalapeno peppers by adding green onions, garlic powder, onion powder, Monterey jack cheese, sharp cheddar cheese, or other fun flavors. 

You can cook bacon slices and crumble them up, or buy the bacon crumbs already packaged and ready. All are great options for this classic appetizer! 

This air fryer jalapeno poppers recipe is my best friend when it comes to easy air fryer recipes and the perfect game day snack. 

The hot air makes this low carb snack have the best results and flavor! 

How to Air Fry Jalapeno Poppers

• Use parchment paper.

This helps with crisping and with clean up — a win-win!!

Air fryer parchment liners are sold ready to use, but you can also cut a square of regular kitchen parchment to fit your basket. 

Just be sure to poke holes to allow for air flow.

• Cook in batches.

Not only do you want them in a single layer (no stacking!), but there should be some space between each popper so they crisp on all sides.

This jalapeno poppers air fryer recipe makes 12 total, so that means 2 or 3 rounds depending on the size of your fryer.

• Want more bacon? Make bacon wrapped air fryer jalapeno poppers!!

The only thing better than bacon on the inside is when it’s on the outside too!

Wrap poppers in a strip of bacon, then place them in your fryer seam-side down — where the two ends of the piece of bacon meet.

Be sure to air fry jalapeno poppers until the bacon is completely cooked.

Best Sauces for Air Fried Jalapeno Poppers

You can’t go wrong with dipping sauces that are smooth, cool, and zesty — it’s a great combo with the spicy and savory flavors in the poppers.

My first recommendation is a chipotle lime mayo. 

It has a bit of heat, but the acidity of the lime and creaminess of the mayo tones down the spicy air fryer jalapeno poppers!

Air fried jalapeno poppers are also fantastic dipped in barbecue ranch dressing (cool and a bit sweet), a simple marinara, or any yogurt-based sauce. 

Jalapeno Poppers Air Fryer FAQ

Reheating Jalapeno Poppers In Air Fryer

This appetizer is best eaten while it’s hot and fresh. The cracker crumbs and the jalapeno both become soggy and soft after a night in the fridge. 

But if you do keep leftovers and want some the next day, air fry jalapeno poppers again for a couple of minutes. 

You could also reheat them in the oven for 15-20 minutes at 325°F.

Enjoy!

With love, from our simple kitchen to yours.

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Air Fryer Jalapeno Poppers (Jalapeño Recipe with Bacon)

Air Fryer Jalapeno Poppers are insanely scrumptious — stuffed with melty cream cheese and cheddar, crispy bacon, and chives.

Course Snack

Cuisine Mexican

Method Air Fryer

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Servings 4 3 popper servings

Calories 509cal

Author Donna Elick

Equipment

• shallow bowls
• air fryer
• parchment paper

Ingredients

• 6 large jalapeno peppers halved and deseeded
• 6 ounces cream cheese softened
• 8 ounces bacon cooked and crumbled
• 1/2 cup shredded cheddar cheese
• 4 ounces diced green chiles drained
• 1/2 cup cracker crumbs I use Ritz
• 1 teaspoon melted butter
• 2 tablespoons finely chopped chives

Instructions

• Add softened cream cheese to a mixing bowl and beat until creamy. Add bacon crumbles, cheddar cheese and green chiles, then beat until well blended.
• Place jalapeno halves on a plate. Fill generously with cream cheese filling.
• Mix cracker crumbs and butter together in a shallow dish.
• Press each stuffed jalapeno, filling side down, firmly into cracker crumbs.
• Preheat the air fryer to 400°F.
• Line the air fryer with a parchment paper liner, then place jalapeno halves in a single layer. onto the liner. Air fry for 6-7 minutes, or until topping is beginning to brown.
• Remove from the air fryer, garnish with chives, serve and enjoy!

Nutrition

Serving: 1 | Calories: 509cal | Carbohydrates: 14g | Protein: 14g | Fat: 44g | Saturated Fat: 20g | Cholesterol: 97mg | Sodium: 792mg | Sugar: 5g | Fiber: 1g | Calcium: 167mg | Iron: 1mg

Originally published September 2022, updated and republished July 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 Air Fryer Jalapeno Poppers (Jalapeño Recipe with Bacon) appeared first on The Slow Roasted Italian.

You’re about to make the best chunky guacamole recipe, ever. It’s loaded with fresh avocados and other simple fresh ingredients. 

You can use this as a classic dip, or spread the chunky goodness on bread to make avocado toast. I used it for burrito bowls, tacos, and it’s my favorite recipe for game day sncks. 

Not only is this a good guacamole recipe for Mexican food and extra flavor, it’s an easy guacamole recipe as well. 

It’s my personal preference to use this homemade guacamole recipe on tacos, or to dip crispy tortilla chips in. 

The only thing is that you need to be sure to pick perfectly ripened haas avocados to make this delicious guacamole to get that perfect texture.

If you use too soft avocados, you’ll have more mush than you want. And while it will still be delicious, it won’t be the perfect chunky guacamole that you’re going for. 

Chunky Guacamole

Dips are a total balancing game. Is it too wet? Are there too many onions or peppers? Can you even scoop it up with chips? 

Then, you end up adding more of one thing, then more of another, and it’s just a mess!

Don’t worry about any of that with my chunky guacamole recipe! I have a mix of mashed and chunky avocado for an easy scoop without giving up on that chunkier consistency. 

There are just enough tomatoes for a garden fresh flavor without drowning the dip, and the rest of the veggies and herbs are there to get the spice, saltiness, and acidity the rest of the way!

If you’re serving guac, you have to have salsa! Try my easy 5 minute recipe… or my boozy Bloody Mary salsa for the right crowd. 

Ingredient Notes and Substitutions

• Avocados – Ripe avocados have just a little give when you squeeze ‘em. Usually ripe ones will be a dark green, not black.
  
• White Onion – Red and green onions are my top two recommended onions after white. 
  
  Red has a great texture and a bit of sweetness, and green onions are good for a super oniony flavor without the same sharp edge.
  
• Cilantro – Those who don’t enjoy cilantro should add parsley and/or basil instead so that you still get some herbaceousness in these.
  
• Jalapeno – These peppers aren’t too hot, but if you prefer something milder, you can try banana peppers instead. 
  
• Lime – Lemon works too! Just avoid the concentrated bottled stuff. The flavor, in my opinion, is really flat compared to freshly squeezed juice.

How to Make Your Guacamole Chunky, Creamy, and Delicious

• Making your dip chunky and creamy at the same time. 

While we do want to keep the guacamole chunky, we want it to be a little creamy, too! 

That buttery texture is part of what makes this dip so incredibly addictive, plus it makes it easier to eat.

The trick is to mash two avocados with a potato masher, but then add a third avocado that you’ve roughly chopped. 

Gently fold the avocado chunks into the completed guac — gentle is key, or else it’ll just get all mushed up.

• Add more veggies, herbs… even fruit!

I kept this chunky guacamole recipe simple, but you can add so much more!

Throw in diced serrano peppers (in addition to or instead of the jalapenos) for party guests that like a real hot dip. 

For freshness and texture, try adding corn, diced bell peppers or cucumber, or even a pre-prepared pico de gallo. 

Finally, chunks of tropical fruits like pineapple or mango are unbelievably tasty and will really set your guac apart from the rest!

• Keep your guacamole green the next day!

Ever wonder how Mexican restaurants keep guacamole from turning brown?

The secret is acidity. You’ve probably heard of a few methods: adding a layer of sour cream, lime juice, or onions before sliding your leftovers in the fridge. 

This works for two reasons: they keep the surface of the chunky guacamole from air exposure, and they prevent the guac that does get exposed to the air from oxidizing and browning.

Storing Leftover Guacamole

Store leftover guac as airtight as you can — I recommend using plastic wrap. Press it down onto the surface, then cover in another layer or a lid.

You can also save an avocado pit and nestle it in the center of the dip to prevent browning! Stored the right way, it should last for up to 4 days in the refrigerator.

Chunky guacamole actually freezes pretty well, too! Just store in smaller portions to prevent a rock-solid frozen center that takes way too long to thaw. 

Kitchen Tools You Will Need

• Potato Masher – This one doesn’t get clogged like the kind with holes, and one tap releases anything stuck to the wires.
• A Sharp Knife – The best way to cut through veggies of all shapes and sizes is a good, sharp knife.
• Citrus Juicer – This gets every last drop out, which makes juicing limes so much easier.

Chunky Guacamole Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy Homemade Chunky Guacamole Recipe

Chunky Guacamole has it all! My chunky guacamole recipe is fresh, creamy, zesty, and a little spicy – everything you want in a chip dip!

Course Appetizer

Cuisine Tex Mex

Method Mixed

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 257cal

Author Donna Elick

Equipment

• mixing bowl
• potato masher

Ingredients

• 3 ripe Avocados
• 3/4 cup chopped and seeded Tomato
• 1/3 cup white onion
• 1/2 cup cilantro chopped
• 1 jalapeno diced
• 1 clove minced garlic
• 1/2 lime juiced
• 1/4 teaspoon salt
• 1/4 teaspoon Ground black pepper

Instructions

• Halve the avocados, seed and skin them and place them in a large mixing bowl.
• Using a fork or potato masher, mash the avocados. Mix the avocados until you reach your preferred texture. For chunkier guacamole you can actually mash 2 of the avocados and chop the last one and just set aside. You will add the chopped avocado at the same time you add the remaining ingredients after mashing the first two.

Nutrition

Serving: 1 | Calories: 257cal | Carbohydrates: 17g | Protein: 4g | Fat: 22g | Saturated Fat: 3g | Sodium: 159mg | Sugar: 3g | Fiber: 11g | Calcium: 30mg | Iron: 1mg

Originally published August 2023, 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 Homemade Chunky Guacamole Recipe appeared first on The Slow Roasted Italian.