Chicken Fajitas

Homemade Chicken Fajitas Fajitas are one of our all-time favorite Mexican meals. We love ordering sizzling fajitas when we go out to eat at our favorite Mexican restaurant, but since we don’t go out to eat that much, we decided to bring the fajit…

Homemade Chicken Fajitas Fajitas are one of our all-time favorite Mexican meals. We love ordering sizzling fajitas when we go out to eat at our favorite Mexican restaurant, but since we don’t go out to eat that much, we decided to bring the fajita party home! These homemade Chicken Fajitas are easy to make in…

The post Chicken Fajitas appeared first on Two Peas & Their Pod.

Black Bean and Roasted Salsa Soup

Colorful oven-roasted vegetables, black beans, fresh cilantro, and lime come together to make a vibrant soup that’s great any time of year.

The post Black Bean and Roasted Salsa Soup appeared first on Budget Bytes.

I’ll just admit it. I love salsa so much that sometimes I wish I could eat it with a spoon as if it were soup. So that’s basically what I did. I made a homemade salsa with roasted vegetables, combined it with black beans to make the soup more filling, and added some fresh cilantro and lime to freshen things up. This soup is colorful, flavorful, and is giving me all the salsa vibes. I wouldn’t even say no to crushing some tortilla chips on top of the bowl!

Originally posted 12-13-2010, updated 8-11-2021.

Overhead view of a bowl of black bean and roasted salsa soup, cornbread and limes on the side

This soup is based off of my Fire Roasted Salsa recipe, which is one of my absolute favorite salsa recipes. It’s made with fresh vegetables that are oven roasted until they’re all sweet and caramelized on the edges. The flavor is absolutely amazing!

Add More to Your Soup

You know I love flexible recipes, and this black bean and roasted salsa soup is no exception. You can have tons of fun by adding ingredients or toppings to make it your own. Here are some ideas:

  • For a creamier soup, stir in some cream, sour cream, plain yogurt or cream cheese
  • Add a few chipotle peppers in adobe sauce for a smokier, spicier soup
  • If you’re in a meaty mood, chorizo would be a perfect addition
  • Top the soup with a variety of garnishes:
    • Avocados
    • Sour cream
    • Shredded cheese
    • Crushed tortilla chips
    • Green Onion
    • Cilantro
    • Pico de gallo
    • Lime wedges

What to Serve with Roasted Salsa Soup

I served my soup as a main with some Cheddar Jalapeño Cornbread on the side, but this soup would also be great served as a side with Chipotle Lime Chicken and Rice, Green Chile Chicken Enchiladas, or Black Bean and Avocado Enchiladas.

Side view of black bean and roasted salsa soup in a bowl with a spoon in the center
Side view of black bean and roasted salsa soup in a bowl with a spoon in the center

Black Bean and Roasted Salsa Soup

Colorful oven-roasted vegetables, black beans, fresh cilantro, and lime come together to make a  vibrant soup that's great any time of year.
Total Cost $8.07 recipe / $1.35 serving
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 1.33 cups each
Calories 195kcal
Author Beth – Budget Bytes

Ingredients

  • 6 Roma tomatoes $1.43
  • 1 yellow onion $0.28
  • 1 red bell pepper $1.50
  • 1 jalapeño $0.07
  • 4 cloves garlic $0.32
  • 2 poblano peppers $1.44
  • 2 Tbsp cooking oil $0.08
  • 1/2 cup fresh cilantro $0.20
  • 2 15oz. cans black beans $1.60
  • 3 cups vegetable broth, divided $0.39
  • 1/2 tsp ground cumin $0.05
  • 3/4 tsp salt $0.04
  • 1 lime $0.67

Instructions

  • Preheat the oven to 400ºF. Slice the Roma tomatoes in half. Cut the yellow onion into chunks. Remove the stem and seeds from the red bell pepper and jalapeño, then cut them in half. Peel the garlic. Leave the poblano peppers whole. Place the tomatoes, onion, red bell pepper, jalapeño, and poblano on a large baking sheet. Drizzle cooking oil over top, then toss until everything is coated.
  • Roast the vegetables in the preheated oven for about 45 minutes, or until they are well browned on the edges, stirring once half-way through.
  • Remove the poblano peppers from the baking sheet and allow them to cool slightly. The skin should be blistered and easily peeled from the pepper. Remove the skin, then open the peppers and scrape out the seeds.
  • Add the roasted vegetables and fresh cilantro to a food processor or blender and pulse until the vegetables are about half-puréed. Pour the vegetable mixture into a large soup pot.
  • Drain the canned beans and add them to the food processor with 1 cup of vegetable broth. Pulse until the beans are puréed. Pour the puréed beans into the soup pot along with the remaining 2 cups vegetable broth and cumin.
  • Stir the contents of the soup pot until everything is evenly combined. Turn the heat on to medium, and bring the soup up to a simmer. Allow the soup to simmer for about 10 minutes.
  • Taste the soup and add salt to taste (about ¾ tsp). Squeeze about 1 Tbsp juice from the lime and add stir that into the soup as well. Taste and adjust the lime or salt to your liking.

Nutrition

Serving: 1.33cup | Calories: 195kcal | Carbohydrates: 30g | Protein: 9g | Fat: 5g | Sodium: 769mg | Fiber: 10g
black bean and roasted salsa soup in a Dutch oven garnished with cilantro

How to Make Black Bean and Roasted Salsa Soup – Step By Step Photos

prepped vegetables on a baking sheet with oil being drizzled over top

Preheat the oven to 400ºF. Slice 6 Roma tomatoes in half. Cut one yellow onion into chunks. Cut one red bell pepper and one jalapeño in half, then scrape the seeds out. Peel four cloves of garlic. Leave 2 poblano peppers whole. Add all the vegetables to a large baking sheet, then drizzle 2 Tbsp of your favorite cooking oil over top. Toss until the vegetables are well coated in oil.

Roasted vegetables on the baking sheet

Roast the vegetables in the preheated oven for about 45 minutes, or until they’re well browned on the edges, stirring once halfway through.

Peeled poblanos on a cutting board one with the seeds scraped out

Remove the poblano peppers from the baking sheet and allow them to cool slightly. The skin should be blistered and easily peeled from the flesh. Peel the poblanos, then open them up and scrape out the seeds.

Roasted vegetables in a food processor

Add the roasted vegetables and about ½ cup fresh cilantro to a food processor or blender.

puréed vegetables in the food processor

Pulse the vegetables until they’re about half puréed (I like to leave it just slightly chunky so you can see all the separate colors). Pour the vegetables into a large soup pot.

puréed beans in a food processor

Drain two cans of black beans and add them to the food processor with one cup of vegetable broth. Puré until mostly smooth.

Vegetable broth being poured into the soup pot with vegetables and beans

Pour the beans into the soup pot with the vegetables and add the remaining 2 cups vegetable broth and ½ tsp cumin. Stir until everything is combined.

Finished soup in the pot with salt and lime on the side

Bring the soup up to a simmer over medium heat. Allow the soup to simmer for about 10 minutes, then season with salt and lime juice. I added ¾ tsp salt and 1 Tbsp lime juice, but start small and add according to your taste buds.

Overhead view of a bowl full of black bean and roasted salsa soup with a spoon in the center

The post Black Bean and Roasted Salsa Soup appeared first on Budget Bytes.

Crispy Baked Jackfruit Taquitos (Vegan, GF)

The answer to the popular weeknight question What’s for dinner? Taquitos! These vegan and gluten-free taquitos are incredibly crispy, flavorful, perfectly dippable, and portable. They also happen to be ideal for making in large batches to freeze for la…

Crispy Baked Jackfruit Taquitos (Vegan, GF)

The answer to the popular weeknight question What’s for dinner? Taquitos! These vegan and gluten-free taquitos are incredibly crispy, flavorful, perfectly dippable, and portable. They also happen to be ideal for making in large batches to freeze for later, and they’re easy to reheat when you need a quick snack. The best part? Just 10 ingredients required! Let us show you how it’s done!

What are Taquitos?

Crispy Baked Jackfruit Taquitos (Vegan, GF) from Minimalist Baker →

Easy Vegetarian Tacos

I am all about vegetarian tacos, they are my favorite. I love creating fun and delicious veggie tacos like my Roasted Cauliflower Chickpea Tacos and my Sweet Potato Tacos, but these Easy Vegetarian Tacos are my GO TO! I make them almost every week. I l…

I am all about vegetarian tacos, they are my favorite. I love creating fun and delicious veggie tacos like my Roasted Cauliflower Chickpea Tacos and my Sweet Potato Tacos, but these Easy Vegetarian Tacos are my GO TO! I make them almost every week. I love that they have a variety of vegetables and they…

The post Easy Vegetarian Tacos appeared first on Two Peas & Their Pod.

Chipotle Lime Chicken and Rice

This easy one-pot chipotle lime chicken and rice is tangy, smoky, spicy, and incredibly delicious. Makes a great main dish or meal prep!

The post Chipotle Lime Chicken and Rice appeared first on Budget Bytes.

I’m all about cooking as much flavor into rice as possible and this Chipotle Lime Chicken and Rice is FLA-VOR-FUL! You’ve got a hefty dose of spices, tangy lime juice, and a bunch of flavor from the chicken that cooks right in the same pot. It turns out smoky, spicy, tangy, and oh so delicious! And don’t worry, I’ve got some suggested sides to round out your meal listed below.

chipotle lime chicken and rice in the skillet, garnished with lime wedges

What is Chipotle Powder?

Chipotle peppers are smoked jalapeño peppers. They give a beautifully spicy, smoky flavor to everything. You can buy chipotle peppers dried, canned with adobo sauce, or ground into a powder. This recipe uses the powdered form, which can be found along with other herbs and spices in the spice aisle.

Can I Use Bone-In Chicken?

The quick cooking method used in this recipe is not suitable for bone-in chicken breasts, as they require a much longer cooking time. It may work with smaller bone-in chicken thighs, but you’ll want to use a meat thermometer to make sure they reach 165ºF on the inside. Boneless, skinless chicken thighs work just as well as the boneless, skinless chicken breast for this recipe.

Tomato Options

You have a few options for the diced tomatoes in this recipe. I used a can of plain diced tomatoes because that is what was available the day I made this, but I also tried it with fire-roasted diced tomatoes while in the recipe testing phase and they were fantastic. You could also do a petite diced tomatoes if you don’t like such large tomato pieces, or even a diced tomato with green chiles if you want it extra-EXTRA spicy.

What to Serve with Chipotle Lime Chicken and Rice

Because this dish is so spicy you’ll probably want to pair it with something that has a cooling effect, so something that is creamy or can be served cold to balance the heat. A little dollop of sour cream on top would be good, or maybe a slice or two of avocado, if you have it. And I highly suggest something green to round out the colors on your plate. Here are some great side dish options:

Side view of chipotle lime chicken and rice in a bowl
Chipotle lime chicken and rice in the skillet garnished with limes

Chipotle Lime Chicken and Rice

This easy one-pot chipotle lime chicken and rice is tangy, smoky, spicy, and incredibly delicious. Makes a great main dish or meal prep!
Total Cost $9.16 recipe / $2.29 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 393kcal
Author Beth – Budget Bytes

Ingredients

  • 1.5 tsp chipotle powder $0.15
  • 1 tsp ground cumin $0.10
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp onion powder $0.05
  • 1/2 tsp salt $0.05
  • 1 lime $0.50
  • 1 lb. boneless, skinless chicken breast $5.79
  • 1 Tbsp cooking oil $0.04
  • 1 yellow onion $0.32
  • 1 15oz. can diced tomatoes* $0.59
  • 1 cup chicken broth $0.13
  • 1 cup long grain white rice $0.62
  • 2 green onions, sliced $0.22
  • 1 oz. Cotija cheese (optional) $0.55

Instructions

  • Combine the chipotle powder, cumin, garlic powder, onion powder, and salt in a bowl. Squeeze 2 Tbsp juice from the lime into a separate bowl (this should be about half a lime, save the other half to cut into wedges for garnish).
  • Use a rolling pin or a mallet to gently pound the chicken breast to an even thickness (about ¾-inch thick). Use half of the prepared spice mix to coat both sides of the chicken pieces (reserve the other half of the spices for later).
  • Heat the cooking oil in a large deep skillet over medium. Once hot, add the chicken and cook for a few minutes on each side, or until browned. The chicken does not need to be fully cooked, just browned on both sides. It will continue to cook with the rice.
  • While the chicken is cooking, dice the onion. Remove the browned chicken from the skillet to a clean plate. Add the diced onion to the skillet and sauté until softened. Add the remaining spices and sauté for one minute more.
  • Add the diced tomatoes (with juices), rice, chicken broth, and lime juice to the skillet with the onions. Stir to combine and dissolve any browned bits from the bottom of the skillet.
  • Add the browned chicken back to the skillet. Place a lid on the skillet, turn the heat up to medium high, and allow the liquid to come up to a boil.
  • Once it reaches a boil, turn the heat down to low, and allow the chicken and rice to simmer on low for 15 minutes. After 15 minutes, turn the heat off and let the skillet rest, without lifting the lid, for an additional 5 minutes.
  • Finally, remove the lid, transfer the chicken to a cutting board. Fluff the rice to stir the tomato and onion back in. Slice the chicken then place it on top of the rice. Sprinkle with slice green onion and Cotija cheese. Add any remaining lime wedges, and serve!

Notes

*You can use plain diced tomatoes, petite diced tomatoes, fire roasted diced tomatoes, or diced tomatoes with chiles.

Nutrition

Serving: 1serving | Calories: 393kcal | Carbohydrates: 48g | Protein: 30g | Fat: 9g | Sodium: 887mg | Fiber: 3g
Side view of chipotle lime chicken and rice in a skillet

How to Make Chipotle Lime Chicken and Rice – Step by Step Photos

Spices in a wooden bowl

Combine 1.5 tsp chipotle powder, 1 tsp ground cumin, ½ tsp garlic powder, ½ tsp onion powder, and ½ tsp salt in a bowl. Squeeze about 2 Tbsp juice from a lime into a separate bowl (that should be about ½ the lime, so you can save the other half to make wedges for garnish).

Seasoned chicken breast on an orange cutting board

Use a rolling pin or a mallet to gently pound 2 boneless, skinless chicken breasts out to an even thickness (about ¾-inch thick). Use half of the spice blend to season both sides of the chicken. Save the other half of the spices for later.

Cooked chicken in a skillet

Heat 1 Tbsp cooking oil in a large deep skillet. Once hot, add the seasoned chicken and cook for a few minutes on both sides, or just until browned. It doesn’t have to be cooked through here because it will cook more with the rice.

Cooked onion in the skillet with spices

While the chicken is cooking, dice one yellow onion. Remove the browned chicken to a clean plate, then add the diced onion in its place. Sauté the onion for a few minutes, or until softened, then add the remaining spices and sauté for one minute more.

diced tomatoes, rice, and broth added to the skillet

Add one 15oz. can diced tomatoes, 1 cup long grain white rice, 1 cup chicken broth, and 2 Tbps lime juice to the skillet. Stir briefly to combine and dissolve any browned bits off the bottom of the skillet.

Chicken added back to the skillet

Add the browned chicken back to the skillet. Place a lid on top, turn the heat up to medium-high, and allow the liquid to come up to a boil.

Cooked chicken and rice in the skillet

Once boiling, turn the heat down to low and let the pot simmer on low for 15 minutes. After 15 minutes, turn the heat off and let it rest, with the lid in place, for another 5 minutes.

Sliced chicken on top of stirred rice in the skillet

Finally, remove the lid. Transfer the chicken to a cutting board. Fluff the rice with a fork to stir the tomatoes and onion back into the rice. Slice the chicken, then place it back on top of the rice.

Chipotle lime chicken and rice garnished with cotija, green onion, and limes

Sprinkle sliced green onions on top, a little Cotija cheese, and add any remaining lime wedges.

overhead view of a bowl with chipotle lime chicken and rice and a fork

Serve and enjoy! A little sour cream on top wouldn’t be so bad, either. ;)

The post Chipotle Lime Chicken and Rice appeared first on Budget Bytes.

Blueberry Corn Salad

The summer produce is so good right now, I can’t get enough. I have been making lots and lots of salads: cucumber salad, tomato salad, easy orzo salad, watermelon salad…just to name a few! At the market, I picked up blueberries and sweet co…

The summer produce is so good right now, I can’t get enough. I have been making lots and lots of salads: cucumber salad, tomato salad, easy orzo salad, watermelon salad…just to name a few! At the market, I picked up blueberries and sweet corn because they looked so good. I made one of my favorite…

The post Blueberry Corn Salad appeared first on Two Peas & Their Pod.

Fish Tacos with Cumin Lime Slaw

Earlier this week I made a big batch of sunny and fresh Cumin Lime Coleslaw, but I didn’t intend to just eat coleslaw all week. So, I used the coleslaw as a topping for these super simple fish tacos. I love making tacos for dinner because they’re so easy, fresh, and not too heavy, which […]

The post Fish Tacos with Cumin Lime Slaw appeared first on Budget Bytes.

Earlier this week I made a big batch of sunny and fresh Cumin Lime Coleslaw, but I didn’t intend to just eat coleslaw all week. So, I used the coleslaw as a topping for these super simple fish tacos. I love making tacos for dinner because they’re so easy, fresh, and not too heavy, which is great when it’s 100 degrees outside. I like to keep my tacos pretty simple (in this case just fish, slaw, jalapeño, and avocado), but I’ve got some suggestions for extra toppings below if you want them! ;)

Originally posted 3-27-2015, updated 7-15-2021.

Overhead view of fish tacos on a platter, toppings on the sides

What’s in a Fish Taco?

For these fish tacos, I seasoned some white fish filets with a simple mix of chili powder, cumin, garlic, and salt, then cooked them up quickly in a skillet. I topped them with tangy Cumin Lime Coleslaw, a slice of creamy avocado, and a couple super thin slices of jalapeño. It’s the perfect mix of earthy, spicy, creamy, and tangy. 

What Kind of Fish is Best for Tacos?

I used cod fillets for my fish tacos because they have a mild flavor that can be easily paired with any seasoning or toppings. You could also use something like tilapia, halibut, mahi mahi, snapper, or grouper. I usually get the best prices on frozen fillets, and they usually come individually wrapped, so you can thaw as many as you need and keep the rest in the freezer for later. 

What Else Can I Add?

Tacos are fun because you can get creative with the toppings. If you want to swap out some of the toppings I used for something else, or just want to add to what is listed in the recipe below, here are some ideas:

What Kind of Tortillas?

Corn tortillas are the traditional option for tacos, but go ahead and use whatever you like best. Cooking is about doing what works for you. So if you like flour tortillas or crunchy taco shells better or happen to have those on hand, use them. :) If you’re using corn tortillas, make sure to toast them before making your tacos so they get that deliciously toasty corn flavor (otherwise they kind of taste like nothing). And keep in mind that if you use larger tortillas you’ll get fewer tacos out of the ingredients listed below.

What to Serve with Fish Tacos

Two tacos does not a meal make, so here are some ideas for sides:

Side view of fish tacos on a platter

Fish tacos on a platter with toppings on the sides

Fish Tacos with Cumin Lime Slaw

These super easy Fish Tacos with Cumin Lime Slaw are light, fresh, and the perfect quick dinner for hot summer nights, or any night!
Total Cost $9.17 recipe / $2.29 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 (2 Tacos each)
Calories 437kcal
Author Beth - Budget Bytes

Ingredients

Cumin Lime Coleslaw

  • 1/4 cup mayonnaise $0.40
  • 1 lime (1 Tbsp juice) $0.50
  • 1/2 tsp ground cumin $0.05
  • 1/8 tsp cayenne $0.01
  • 1/2 tsp sugar $0.01
  • 1/4 tsp salt $0.01
  • 1/2 16oz. bag coleslaw mix (shredded cabbage and carrots) $0.75
  • 2 green onions, sliced $0.22

Tacos

  • 8 small corn tortillas $0.80
  • 2 tsp chili powder $0.20
  • 1/2 tsp ground cumin $0.05
  • 1/4 tsp garlic powder $0.02
  • 1/8 tsp salt $0.01
  • 1 Tbsp cooking oil $0.04
  • 1 lb. cod fillets* $4.96
  • 1 avocado, sliced $0.99
  • 1 jalapeño, sliced $0.15

Instructions

  • Toast the tortillas in a dry skillet over medium heat until browned on each side. Stack the tortillas and cover with foil to keep warm.
  • Make the cumin lime coleslaw next. For the dressing, stir together the mayonnaise, 1 Tbsp lime juice, cumin, cayenne, salt, and sugar.
  • Place the coleslaw mix and sliced green onions in a bowl, pour the coleslaw dressing over top and stir to combine. Refrigerate until you're ready to build your tacos.
  • Next, season the fish fillets. Combine the chili powder, cumin, garlic powder, and salt. Cut each fish fillet into smaller taco-sized pieces. Season both sides of the fish with the spice mix.
  • Add half of the cooking oil to a large skillet and heat over medium. Once hot, add half of the fish and cook for a few minutes on each side or until the fish is cooked through (it will feel firm, look opaque, and be easily flaked). Repeat with more oil and the second batch of fish.
  • Top each toasted tortilla with a piece of fish, a slice of avocado, a small scoop of the cumin lime slaw, and a couple slices of jalapeño. Enjoy warm.

Notes

*You can use just about any type of white fish for this, like tilapia, mahi mahi, or halibut.

Nutrition

Serving: 2Tacos | Calories: 437kcal | Carbohydrates: 33g | Protein: 25g | Fat: 24g | Sodium: 424mg | Fiber: 9g

How to Make Fish Tacos – Step by Step Photos

corn tortillas being toasted in a skillet

If you’re using corn tortillas you’ll want to toast them before making your tacos. This gives them more flavor and helps make them a bit more sturdy. I do this in a dry skillet over fairly high heat, but if you have a gas range you can do it right over an open flame (just a second or two on each side). You can keep them warm on a plate covered with foil.

Cumin lime slaw ingredients in a bowl, dressing being poured

Next, prepare the cumin lime coleslaw so it’s ready to go when the fish finishes cooking. To make the dressing, stir together 1 Tbsp lime juice, ¼ cup mayonnaise, ½ tsp cumin, ¼ tsp slat, ⅛ tsp cayenne, and ½ tsp sugar. Place ½ of a bag of coleslaw mix (shredded cabbage and carrots) in a bowl with 2 sliced green onions. Pour the dressing over top. You can also wait to pour the dressing over until just before serving, if preferred.

finished cumin lime coleslaw in bowl

Stir to coat the vegetables in dressing, then refrigerate until ready to build your tacos. 

Seasoned fish fillets

Next, make the seasoning mix for the fish. Combine 2 tsp chili powder (this is a mild blend of chiles and other spices), ½ tsp ground cumin, ¼ tsp garlic powder, and ⅛ tsp salt. Cut 1 lb. fish into taco-sized pieces (in this case I had four fillets, so I cut each in half for one piece per taco). Season the fish on both sides with the prepared spice mix.

Fish cooked in the skillet

Heat ½ Tbsp cooking oil in a skillet over medium heat. Once hot, add half of the fish and cook for a few minutes on each side, or until cooked through (the fish will be opaque and easily flake when cooked). Repeat with a little more oil and the second batch of fish.

Tacos being built

To build the tacos, place one piece of fish in each tortilla, add one slice of avocado, a small scoop of cumin lime coleslaw, and a couple slices of jalapeño.

Fish tacos on a platter with toppings on the sides

If you have leftover lime from making the slaw, slice it into wedges to serve with the tacos.

close up of a fish taco in a hand

Enjoy that summery goodness!

The post Fish Tacos with Cumin Lime Slaw appeared first on Budget Bytes.

Smoky BBQ Bean Tacos (Vegan, GF)

You know when you’re eating something so delicious you just can’t stop saying, “Mmmmmm, so good!” That’s exactly what happened with these vegan BBQ bean tacos! They’re not to be missed.
Here’s the deets: Ready in 25 minutes with 10 basic ingredients. P…

Smoky BBQ Bean Tacos (Vegan, GF)

You know when you’re eating something so delicious you just can’t stop saying, “Mmmmmm, so good!” That’s exactly what happened with these vegan BBQ bean tacos! They’re not to be missed.

Here’s the deets: Ready in 25 minutes with 10 basic ingredients. Plant-based and gluten-free. Packed with smoky, spicy BBQ flavor. Hearty and satisfying. Mega satisfying. And topped with optional (and highly recommended) Jicama Slaw and Guacamole!

Smoky BBQ Bean Tacos (Vegan, GF) from Minimalist Baker →

Charred Corn & Avocado Quinoa Salad

I know, I kind of have a quinoa salad obsession, but I am not going to apologize for sharing another quinoa salad recipe because I know you are going to LOVE this one. This Charred Corn & Avocado Quinoa Salad is incredible! It is loaded with flavor…

I know, I kind of have a quinoa salad obsession, but I am not going to apologize for sharing another quinoa salad recipe because I know you are going to LOVE this one. This Charred Corn & Avocado Quinoa Salad is incredible! It is loaded with flavor and the perfect side dish for summertime. I…

The post Charred Corn & Avocado Quinoa Salad appeared first on Two Peas & Their Pod.

Green Chile Mac and Cheese

Creamy Monterey Jack cheese, tangy diced green chiles, and a little earthy cumin make this green chile mac and cheese anything but ordinary!

The post Green Chile Mac and Cheese appeared first on Budget Bytes.

Green Chile Mac and Cheese is one of those dishes that if a restaurant has it on the menu, I’m 100% going to order it. There’s just something about that green chile flavor paired with creamy cheese that I can’t get enough of. So why, in green chile heaven, had I not made it myself at home yet?? It was time to fix that. ;)

overhead view of green chile mac and cheese in a bowl with a fork on the side

Green Chile Mac: The Long Way and The Short Way

There are a few ways you can go about making green chile mac, but they all fall into two categories: the long way or the short way. The long way means buying fresh hatch chile peppers and roasting them yourself before adding them to your mac and cheese. This will definitely get you the most delicious and smokey green chile flavor, but in most of the U.S. fresh hatch chiles aren’t readily available year-round.

So I decided to make my green chile mac and cheese the short way, using canned green chiles. It’s fast, easy, and still gets you a good amount of that green chile flavor! And that’s more my style (most nights of the week, anyway).

Is it Spicy?

Green chiles can be spicy or mild. If you can’t handle the heat, make sure to look for a canned green chile that specifically says “mild” on the label. The recipe below also includes a pinch of crushed red pepper and while that ingredient can be spicy, it’s in such a small quantity in the recipe that it will not add a significant amount of heat to your green chile mac and cheese.

What Kind of Cheese is Best for Green Chile Mac and Cheese?

For macaroni and cheese in general, you want something that melts smoothly instead of stringy. Cheeses in the cheddar family melt smoothly, while mozzarella is a good example of a stringy cheese. To go with the green chile and cumin flavors in this dish, I recommend going with either a white cheddar, Monterey Jack, or a pepper jack if you want your mac to be a little spicier.

How Are the Leftovers?

Cheese sauces are usually a lot better when fresh compared to after refrigeration and reheating, but I still enjoyed the leftovers of this green chile mac and cheese quite a bit! While the cheese sauce wasn’t quite as smooth and saucy, the green chile flavor does intensify as it refrigerates, which added to the enjoyment.

What to Serve with Green Chile Mac

I wouldn’t be opposed to sitting down to a large bowl of this as my whole meal, but it’s probably best used as a side dish. I’d serve this macaroni and cheese as a side to something like Turkey Taco Skillet, Easy Cilantro Lime Chicken, Chipotle Portobello Oven Fajitas, or Smoky Black Bean Soup.

Overhead view of a pot full of green chile mac and cheese
Overhead view of a bowl full of green chile mac and cheese

Green Chile Mac and Cheese

Creamy Monterey Jack cheese, tangy diced green chiles, and a little earthy cumin make this green chile mac and cheese anything but ordinary!
Total Cost $5.00 recipe / $1.25 serving
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 1.5 cups each
Calories 571kcal
Author Beth – Budget Bytes

Ingredients

  • 1/2 lb. macaroni $0.50
  • 2 Tbsp butter $0.10
  • 2 Tbsp all-purpose flour $0.02
  • 2 cups whole milk $0.82
  • 8 oz. Monterey Jack cheese, shredded $1.69
  • 2 4oz. cans diced green chiles $1.78
  • 1/2 tsp ground cumin $0.05
  • 1/8 tsp crushed red pepper $0.02
  • 1/4 tsp salt $0.02

Instructions

  • Bring a large pot of water to a boil for the macaroni. Once boiling, add the macaroni and continue to boil until tender (7-10 minutes). Drain the macaroni in a colander.
  • While the macaroni is cooking, prepare the green chile cheese sauce. Add the butter and flour to a saucepot and cook over medium heat while stirring for about 2 minutes.
  • Whisk the milk into the cooked butter and flour mixture. Continue to whisk and cook over medium heat until the milk begins to simmer, at which point it will thicken to a cream-like consistency.
  • Turn the heat off. Begin stirring in the shredded Monterey Jack cheese, one handful at a time, until fully melted into the sauce.
  • Drain the canned green chiles and stir them into the cheese sauce along with the cumin, crushed red pepper, and salt. Taste and adjust the seasoning to your liking. Make sure it is heavily seasoned as the flavor will dilute slightly when mixed with the pasta.
  • Finally, combine the cooked and drained pasta with the green chile cheese sauce. Serve hot.

Nutrition

Serving: 1.5cups | Calories: 571kcal | Carbohydrates: 54g | Protein: 26g | Fat: 28g | Sodium: 779mg | Fiber: 3g
side view of a fork lifting green chile mac and cheese from the bowl

How to Make Green Chile Mac and Cheese – Step by Step Photos

Cooked macaroni in a colander

Bring a large pot of water to a boil for the macaroni. Once boiling, add 1/2 lb. macaroni and continue to boil until the macaroni is tender (7-10 minutes). Drain the macaroni in a colander.

butter and flour being whisked in a saucepot

While the macaroni is cooking, begin the cheese sauce. Add 2 Tbsp butter and 2 Tbsp all-purpose flour to a sauce pot. Cook over medium while stirring for about 2 minutes.

milk being poured into the pot with butter and flour

Whisk 2 cups whole milk into the saucepot with the butter and flour. Continue to cook and whisk over medium heat until the milk comes up to a simmer, at which point it will thicken. It should thicken to the consistency of cream.

Shredded Monterey Jack cheese added to the saucepot

Turn off the heat and begin stirring in the 8oz. shredded Monterey Jack cheese, one handful at a time, until it is all melted into the sauce.

green chiles and spices added to the cheese sauce

Drain two 4oz. cans of diced green chiles, then add them to the cheese sauce along with ½ tsp cumin, ⅛ tsp crushed red pepper, and ¼ tsp salt. Stir to combine, then taste the sauce and adjust the seasonings to your liking if needed. The sauce should taste heavily seasoned as the flavor will dilute a bit when mixed with the pasta.

Cheese sauce being poured over the drained pasta

Finally, combine the cooked and drained pasta with the green chile cheese sauce.

finished green chile mac in a pot with a spatula

Serve and enjoy while it’s hot and creamy!

The post Green Chile Mac and Cheese appeared first on Budget Bytes.