Mexican – The Ardent Cook

Buffalo Chicken Tacos with Celery Salsa

Buffalo Chicken Tacos with Celery Salsa are your new favorite way to eat buffalo chicken. Perfect for a quick dinner, party appetizer, or game-day treat, these tacos are simple to pull together and crisp up in the oven in no time. Plus, the celery salsa is unexpected in the best way. Yes, you read that right, I said celery salsa. Never heard of it? I hadn’t either until I dreamed up this recipe and honestly, I was unsure of myself when I got in the kitchen to test it out. But trust me, you do NOT want to skip out on making this delicious condiment. Let’s get to making some tacos!

Ingredients needed to make Buffalo Chicken Tacos with Celery Salsa

This recipe calls for cooked and shredded chicken, which is simple to do on the stove, in the Instant Pot, or pulled from a store-bought rotisserie chicken ahead of time. I love to make mine in the Instant Pot with a little splash of water and hot sauce then cooked on high pressure for 12 minutes. It shreds in seconds between two forks every time. Once you’ve got your cooked chicken, the recipe comes together in a snap. Here’s what you’ll need:

Boneless, skinless chicken breast
Hot sauce
Butter
Coconut or brown sugar
Soft corn tortillas
Avocado oil
Grated/shredded cheddar cheese
Celery
Jalapeno
Red onion
Cilantro
Fresh lime juice
Avocado
Salt

Tools used to make Buffalo Chicken Tacos with Celery Salsa

When it comes to recipes, this one requires minimal tools to execute it. All you really need is a medium saucepan, two sheet trays, a knife, a cutting board, and a mixing bowl. That’s it!

How to make Buffalo Chicken Tacos with Celery Salsa

As mentioned above, you’ll need to cook and shred 1-1.5lbs of boneless, skinless chicken breast ahead of time. You could do this in the Instant Pot as described above, or simply grab yourself a rotisserie chicken from the store and shred it. Either way, once you have your shredded chicken, this recipe takes less than 30 minutes to pull together.

You’ll make a simple wing sauce by combining hot sauce, butter, and either coconut or brown sugar and simmering it for a few minutes on the stove until the sugar has dissolved. Add the shredded chicken and stir to thoroughly combine.

Next, you’ll microwave some corn tortillas for about 30 seconds until they’re very pliable. Lay them flat on a sheet tray and brush each side with avocado oil, then layer on some shredded cheddar on the top half of each tortilla. Add buffalo chicken on top followed by a bit more cheese, then fold the tortillas over to create a taco. It’s helpful to flip each taco over (onto the side that you first put the cheese on) to help them stay closed, and you can also place another sheet tray on top to help them stay closed for the first few minutes of cooking. Let them bake for 10-12 minutes total, removing the top sheet tray after 3 minutes or so, then flipping over halfway through to allow the other side to crisp.

While the tacos bake, make the celery salsa. Combine the celery, red onion, jalapeno, cilantro, fresh lime juice, and a pinch of salt and mix. Set aside.

Finally, you’ll top the tacos with the celery salsa and some fresh avocado and enjoy!

Looking for more easy dishes like these tacos?

Try these other recipes from The Ardent Cook!

Creamy Sausage and Kale Rigatoni

Mom’s Checkerboard Chicken Chili

Broccoli Salad with Quick Homemade Ranch

Recipe Ingredients

1- 1 ½ lbs boneless, skinless chicken breast (about 2 breasts), cooked and shredded

⅓- ½ cup hot sauce, such as Frank’s, divided

2 tbsp butter

1 ½ tbsp coconut or brown sugar

12-15 soft corn tortillas

2 tbsp avocado oil

1 cup grated cheddar cheese

5 stalks celery, finely diced

1 small jalapeno, seeded and finely diced

½ red onion, finely diced

¼ cup cilantro, chopped

Juice of ½ lime

Salt

Recipe Instructions

Preheat the oven to 425 degrees Fahrenheit. In a medium saucepan, combine hot sauce, butter, and coconut sugar and simmer for 3-4 minutes until sugar has dissolved. Stir in the shredded chicken and fully coat in the buffalo sauce.
Microwave the corn tortillas for 20-30 seconds until very pliable. Place them on one of the sheet trays and brush both sides with avocado oil. Working only in the top semicircle of each tortilla, layer some shredded cheese, buffalo chicken, then more shredded cheese. Fold the tortilla over to form a taco, and repeat until all tacos are filled and folded.
If the tacos aren’t staying closed, place the second sheet tray on top of the tortillas to help them stay shut. Bake for 2 minutes, then remove the sheet tray and continue baking for an additional 8-10 minutes, flipping halfway through, until the tacos are crispy and the cheese is melted.
While the tacos bake, make the celery salsa. Combine the celery, jalapeño, red onion, cilantro, fresh lime juice, and salt to taste. Mix well and set aside.
Let the tacos cool slightly, then serve topped with the celery salsa and fresh avocado. These tacos also taste wonderful with a side of ranch or bleu cheese dressing and extra hot sauce. Enjoy!

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Pork Chile Verde

Pork Chile Verde is an easy and delicious way to infuse some flavor into your weekly meals. Made in either the Instant Pot or slow-braised in the oven or slow-cooker, this pork is delicious served in tacos, over nachos, alongside veggies or a crunchy salad, or as is. My own personal favorite way to eat this pork chile verde is to stir in some fresh or frozen corn, canned beans, diced zucchini, and some greens like spinach or kale for a flavorful pork stew topped with radishes and whatever cheese I’ve got on hand. It’s SO good and perfect for a cold winter meal. Read on for the recipe as well as three different methods to cook this chile verde (Instant Pot, slow-cooker, or oven)!

Ingredients needed to make Pork Chile Verde

To start this recipe, you can choose between making your own salsa verde or using a store-bought ones. Both options are great, but I will say that the homemade salsa verde is next-level. Using just a few fresh ingredients, your broiler, and a blender, you can have homemade salsa verde in under 15 minutes. It’s AMAZING. Here’s everything you’ll need:

For the salsa verde:

Fresh tomatillos
Poblano peppers
Jalapeno peppers
Yellow or white onion
Garlic
Cilantro

For the pork:

Pork tenderloin
Avocado oil
Chicken broth
Ground cumin
Dried oregano
Fresh lime juice
Salt
Pepper
Radishes
Cilantro

Tools used to make Pork Chile Verde

Depending on which method you choose to make this chile verde, and whether you choose to make your own salsa, the tools required to execute this dish will vary. Luckily, there isn’t anything out of the ordinary required! I’ll list the tools needed if you make the recipe exactly as written, including the homemade salsa verde. Here’s the list:

For the salsa verde:

Rimmed sheet tray
High-speed blender

For the pork:

Sharp chef’s knife
Instant pot, slow cooker, or large Dutch oven with a lid
Tongs
Two forks, for shredding meat

How to make Pork Chile Verde

This recipe looks and sounds a bit more complicated than it looks. You’ll begin by preparing your vegetables to roast under the broiler. Remove the husks from your tomatillos, halve and seed the peppers, remove the skin and quarter the onion, and peel the garlic cloves and add to a sheet tray. Drizzle all over with avocado oil, then place on the top rack directly under the broiler. Let them roast approximately 10-12 minutes until the skins are charred and the vegetables have begun to release their juices and soften. Add everything to a high-speed blender with a pinch of salt and pureé until smooth.

Once you’ve made your salsa, you’ll want to prepare the pork for searing. Cut it into roughly 2-inch pieces and heat some avocado oil in your cooking vessel of choice. My preferred method is the Instant Pot for time’s sake, but using a slow cooker or Dutch oven works great as well. Be sure to see the full slow cooker instructions in the recipe below, as you’ll need to sear the meat in a different pot before adding to the slow cooker.

Sear the meat in the hot oil, working in batches to avoid crowding the pan. Once all the meat is seared, add it back to the pot and cover with the salsa verde and chicken broth. Stir in the cumin, oregano, and a pinch each of salt and pepper, and let it cook!

You’ll know the meat is finished when it is falling apart and easily shreds using two forks. Serve this pork inside tacos or over nachos, with added veggies for a quick stew, or scooped onto a fork and devoured as is.

Looking for other easy and flavorful protein options?

Try these recipes from The Ardent Cook!

Harissa Chicken Thighs

Gorgonzola-Stuffed Chicken with Delicata Squash

Mediterranean Grilled Strip Steak

Recipe Ingredients

1 pound fresh tomatillos, husks removed, quartered

2 large poblano peppers, halved and seeded

2 jalapeño peppers, halved and seeded

1 yellow onion, skinned and cut into 6 wedges

4 cloves garlic, skinned

1 cup cilantro leaves and stems, packed

2.5-3 pounds pork tenderloin, trimmed and cut into 2-inch pieces

2 Tbsp avocado oil

2 cups chicken broth

1 tsp ground cumin

1 Tbsp dried oregano

Juice of 1 lime

Salt and pepper, to taste

Fresh radishes, thinly sliced (optional, for serving)

Additional cilantro, for serving

Recipe Instructions

For the salsa verde

Prepare vegetables as directed and add to a large rimmed sheet tray. Drizzle with avocado oil and broil on high on the top rack of the oven for 10-12 minutes, or until skins are black and blistered and vegetables are beginning to soften and release their juices.
Add to a high-speed blender with a pinch of salt and blend until smooth. Adjust seasonings as needed to taste. Set aside. Alternatively, one 16oz jar of store-bought salsa verde may be substituted.

Instant Pot Method (preferred)

Prepare pork as directed and season all over with salt. Turn the Instant Pot to the sauté function and heat avocado oil. Working in batches, sear the pork on all sides.
Add all of the seared pork back into the IP and top with the salsa verde, chicken broth, cumin, oregano, and a pinch each of salt and pepper. Stir to combine. Close the lid and place vent to “sealing” position, then cook on manual high pressure for 35 minutes. Allow for 10-15 minutes of natural pressure release, then quick release the remaining steam before opening the lid.
Shred the pork using two forks. Stir in the fresh lime juice and taste the chile verde for salt and pepper, then add to taste. Top with thinly sliced radishes and cilantro, or add to tacos, nachos, a stew, or enjoy with eggs in the morning.

Slow-Cooker Method

Prepare pork as directed and season all over with salt. Heat avocado oil in a large skillet over medium-high heat and sear the pork on all sides, working in batches as necessary to avoid crowding the pan.
Transfer the seared pork to the slow-cooker and top with the salsa verde, chicken broth, cumin, oregano, and a pinch each of salt and pepper. Stir to combine. Cook on low for 5-6 hours, or on high for 2.5-4 hours. The meat is finished when it is falling apart and easily shreds using two forks.
Shred the meat, then stir in the fresh lime juice and season with salt and pepper to taste. Top with thinly sliced radishes and cilantro, or add to tacos, nachos, a stew, or enjoy with eggs in the morning.

Oven Method

Preheat the oven to 350 degrees Fahrenheit. Prepare pork as directed and season all over with salt. Heat avocado oil in a Dutch oven over medium-high heat and sear the pork on all sides, working in batches as necessary to avoid crowding the pan.
Add all of the seared pork to the Dutch oven and top with the salsa verde, chicken broth, cumin, oregano, and a pinch each of salt and pepper. Stir to combine. Cover and bake for 1.5-2.5 hours, checking periodically, until the pork is falling apart and easily shreds using two forks.
Shred the meat, then stir in the fresh lime juice and season with salt and pepper to taste. Top with thinly sliced radishes and cilantro, or add to tacos, nachos, a stew, or enjoy with eggs in the morning.

Pomegranate Goat Cheese Guacamole

With the holidays looking different this year, I figured it would be an okay time to create a non-traditional Christmas Eve appetizer. Speaking from experience, not many holiday gatherings include a big vat of guac, so why not break the mold this year? When Erika of Esteem Wellness kindly offered to feature one of my recipes on her account, I knew I wanted it to be simple, made from clean, whole ingredients, festive, and delicious. This guacamole fits the bill. Did I mention that it’s made using only 5 ingredients? Jump on this, folks!

Ingredients needed to make Pomegranate Goat Cheese Guacamole

As I said above, this guac requires just FIVE ingredients. It’s absolutely delicious and so simple to pull together. All you need are a few ripe avocados, fresh lime juice, pomegranate arils, goat cheese, and salt. If you’d like to take this guac up a notch, it would also be delicious dusted with some fresh chopped cilantro, roasted pistachios, or crushed red pepper flakes for a touch of heat. Serve it with your favorite tortilla chips and you’re ready to go!

Tools used to make Pomegranate Goat Cheese Guacamole

Everyone has their preferred method of mashing guac, but the easiest way, in my opinion, is to use an old-fashioned potato masher. This one is very similar to what I have at home and it leaves me with perfect, lump-free guac every time. If you don’t have a masher, you could use a fork, a pastry cutter, or even your hands. You’ll also need the following tools to complete this recipe:

Sharp chef’s knife
Cutting board
Medium mixing bowl
Optional: citrus squeezer

How to make Pomegranate Goat Cheese Guacamole

This guacamole couldn’t be simpler to make. You’ll start by halving your avocados and carefully removing the pits. Scoop the flesh of the avocado into your mixing bowl, then squeeze the juice of half a lime into the bowl. Add the salt and mash until thoroughly combined. Transfer to a serving bowl and top with the goat cheese and pomegranates. Serve with tortilla chips and enjoy!

Looking for other easy appetizer recipes?

Try these options from The Ardent Cook

Savory Holiday Snack Mix

Whipped Feta Dip

Cheesy Black Bean Skillet Dip

Pst!! Looking for a cocktail to pair with this guac? Try my Holiday Heart Beet Cocktail!

Recipe Ingredients

3 medium, ripe avocados

Juice of 1/2 lime

1/4 tsp salt, plus more to taste

1/4 cup pomegranate arils

2-3oz fresh goat cheese, crumbled

Optional add-ins: fresh cilantro, chopped pistachios, crushed red pepper flakes

Recipe Instructions

Halve the avocados and carefully remove the pits. Scoop the flesh of each avocado into a mixing bowl.
Add the lime juice and salt, then mash to combine.
Transfer to a serving bowl and top with the pomegranate arils and goat cheese. Serve alongside your favorite tortilla chips and enjoy! Leftovers keep for 1-2 days in an airtight container in the fridge.

Green Curry Chicken Tacos

Curry of any kind is one of my favorite foods and I truly think I could eat a variety of curry every night for dinner. In an effort to change it up from the usual protein, vegetables, curry sauce, and rice, I thought I’d give a curried taco recipe a go and BOY am I glad I did. This easy green curry chicken comes together in under 15 minutes in the Instant Pot, then gets stuffed into a delicious soft tortilla and topped with a few effortless garnishes. So easy and SO flavorful- let’s make ’em!

Ingredients needed to make Green Curry Chicken Tacos

Here’s everything you’ll need to make Green Curry Chicken Tacos:

Boneless, skinless chicken breasts
Green curry paste
Fresh garlic
Fresh ginger
Full-fat coconut milk
Small tortillas (or jicama wraps)
Raw cashews
Sriracha
Cilantro
Salt and pepper

Tools used to make Green Curry Chicken Tacos

These chicken tacos come together fastest and easiest when you use a pressure cooker, such as the Instant Pot. If you don’t have one, you can also cook the chicken in the oven using a covered Dutch oven, but be prepared that this method takes significantly longer. In addition to the Instant Pot, you’ll need the following tools:

Cutting board
Sharp chef’s knife
Stirring utensil
Tongs
Small skillet

How to make Green Curry Chicken Tacos

The entire process takes about 30 minutes start-to-finish when you factor in the time it takes the Instant Pot to pressurize and depressurize. You’ll start by mincing or grating your garlic and ginger and cutting each chicken breast in half crosswise. Place the chicken, garlic, ginger, curry paste, and coconut milk in the instant pot and stir until roughly combined. Set the Instant Pot to manual high pressure and set the timer to 11 minutes. Let the Instant Pot do its magic while you prepare the toppings.

Finely chop the cilantro and set aside. In a small, dry skillet, toast the cashews over medium-low heat until lightly browned and fragrant. Transfer to a cutting board and roughly chop them.

Once the chicken has finished cooking, allow the Instant Pot 5-7 minutes of natural release, then carefully open the valve to quickly release the rest of the pressure. Using tongs, place the chicken onto the cutting board (you could also do this in a large mixing bowl) and shred using two forks. Turn the Instant Pot to sauté and allow the sauce to simmer for about 10 minutes to reduce and thicken. Return the chicken to the pot to soak in the curry sauce.

Warm your tortillas over the flame of your gas stove, or in the same dry skillet that you toasted the cashews in. Place the chicken into each tortilla, then top with the cilantro, cashews, and a little sriracha if desired. Enjoy!

Looking for other quick and easy recipes?

Instant Pot Lemongrass Pork Bowls

Herbed Chicken Tortellini Soup

Roasted Apricot Chicken

Recipe Ingredients

2-3lbs boneless, skinless chicken breast (3 medium breasts)

1-inch knob ginger, minced or grated

3 cloves garlic, minced or grated

3oz green curry paste, such as Mike’s Organic Curry Love

1 13.5oz can full-fat coconut milk, unsweetened

Small (taco-sized) tortillas, any variety, or jicama wraps

1/2 cup raw cashews

Sriracha, for serving

Cilantro, roughly chopped, for serving

Salt and pepper, to taste

Recipe Instructions

Cut each chicken breast in half crosswise. Place chicken, ginger, garlic, curry paste, and coconut milk into the bowl of the Instant Pot. Turn the Instant Pot to Manual, then High Pressure, and set the timer for 11 minutes. Let the Instant Pot do its work, then allow for 5-7 minutes of natural pressure release before carefully opening the valve to quick-release the remaining steam. **If using oven method, preheat the oven to 325 degrees Fahrenheit and add above ingredients to a large Dutch oven with a tight-fitting lid, then bake for 1-1.5 hours until the chicken easily shreds with a fork.**
Meanwhile, prepare the toppings for the tacos. In a small, dry skillet, toast the cashews over medium-low heat until golden in color and fragrant. Transfer to a cutting board and roughly chop, then set aside. Roughly chop the cilantro, then warm the tortillas in the same skillet that you toasted the cashews in. Alternatively, you may char the tortillas over the open flame if you have a gas stove.
Remove the chicken from the Instant Pot and shred using two forks. Turn the pot to the sauté feature and let the curry sauce simmer for 10 minutes or so, until reduced and slightly thicker. Season the sauce with salt and pepper to taste. Return the chicken to the sauce.
Assemble the tacos. Place a serving of chicken into each tortilla, then top with the cilantro, cashews, and sriracha, if desired. Serve immediately!

Chipotle Peanut Pumpkin Soup with Spiced Pepitas

Chipotle Peanut Pumpkin Soup is warming, satisfying, and perfect if you’re looking for a savory application for pumpkin. I love a good pumpkin spiced coffee, but sometimes the savory side of pumpkin is neglected when it shouldn’t be!

The soup is vegan, but feel free to make substitutions as needed. I happen to love the taste of the coconut milk in this soup, but if it’s not for you, simply swap it for some heavy cream instead. Same thing goes for the broth- I’ve used vegetable broth, but chicken or beef work too. I never stress over the exact recipe for a soup… if it gets too thick, you thin it. If it gets too salty, you thin it. See a theme? It’s pretty tough to mess up!

Ingredients needed to make Chipotle Peanut Pumpkin Soup with Spiced Pepitas

This soup packs a lot of flavor and therefore requires a few more ingredients than you might typically expect. I’ve talked about chipotle peppers in adobo before, but they are one of the key ingredients to creating the smoky flavor in this soup. You can find them in most grocery stores in the international foods aisle. Other than the chipotle peppers, here’s what you’ll need:

Olive oil
Yellow onion
Garlic
Ginger
Chipotle chili peppers in adobo sauce
Ground cinnamon
Unsweetened pumpkin puree
Vegetable broth
Full-fat coconut milk
Coconut sugar (or brown sugar)
Creamy natural peanut butter (unsweetened and unsalted, if possible)
Salt and pepper
Fresh cilantro

To make the spiced pepitas, which are optional, you’ll need these items:

Roasted, salted pepitas
Olive oil
Chipotle chili powder
Ground cinnamon
Ground nutmeg

Tools used to make Chipotle Peanut Pumpkin Soup with Spiced Pepitas

This soup comes together quite easily and with minimal equipment. You’ll need a sharp knife, cutting board, large soup pot or Dutch oven, wooden spoon, blender, mixing bowl, and a small skillet.

How to make Chipotle Peanut Pumpkin Soup with Spiced Pepitas

Like most soups, you’ll start by sautéing your aromatic base, which in this case consists of onion, garlic, and ginger. The recipe doesn’t call for this, but you’ll obviously need to prep those ingredients ahead of time by dicing and mincing.

Next, you’ll add the chipotle peppers plus sauce, cinnamon, pumpkin, and broth. Bring everything to a boil, then reduce the heat and simmer for a few minutes to let all the flavors mingle. For the creamy component, you’ll want to remove the soup from the heat and add in the coconut milk, coconut sugar, and peanut butter. Just trust me on the peanut butter, it makes this soup.

Because we need to blend the soup, I usually pause at this point and make the spiced pepitas. I like to let the soup cool so it doesn’t make the blender explode from the steam. The pepitas simply get tossed with the olive oil and spices, then warmed in a dry skillet over medium heat for a few minutes.

Blend the soup using either an immersion blender or regular blender, top with the pepitas (and cilantro, if using) and serve! It’s so delicious!

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Potato, Leek, and Corn Chowder

Stuffed Acorn Squash with Buttered Sage Breadcrumbs

Mom’s Checkerboard Chicken Chili

Recipe Ingredients

For the Soup

2 tbsp olive oil

1 medium yellow onion, diced

4 cloves garlic, smashed

1-inch piece ginger, minced

2 chipotle chili peppers in adobo sauce, plus 2 tsp adobo sauce

½ tsp ground cinnamon

1 (14oz) can unsweetened pumpkin puree

3 cups vegetable broth

1 (14oz) can full-fat coconut milk

1 tbsp coconut sugar (or brown sugar)

¼ cup creamy natural peanut butter (unsweetened and unsalted, if possible)

Salt and pepper, to taste

Fresh cilantro, for serving

For the Spiced Pepitas

¼ cup roasted, salted pepitas

½ tsp olive oil

⅛ tsp chipotle chili powder

⅛ tsp ground cinnamon

⅛ tsp ground nutmeg

Recipe Instructions

Heat oil over medium heat in a large Dutch oven or soup pot. Add the onions, garlic, and ginger and cook until the onions are translucent, about 3 minutes. Stir frequently to avoid burning.
Add the chipotle chili peppers, adobo sauce, ground cinnamon, pumpkin, and broth. Stir to combine. Bring the soup to a simmer, then reduce the heat to medium-low and let cook for 10-15 minutes, stirring occasionally.
Remove soup from the heat and stir in the coconut milk, sugar, and peanut butter. Season with salt and pepper. Allow the soup to cool slightly.
Meanwhile, make the spiced pepitas. Heat a dry skillet over medium heat. In a mixing bowl, combine the pepitas, olive oil, chili powder, cinnamon, and nutmeg. Toss to combine, then add to the hot skillet. Toss for 1 minute or so, until the seeds are warm and the spices have adhered. Set aside.
Using either an immersion blender or high-speed standing blender, blend the soup until creamy (you may need to work in batches if using a standing blender). Ladle soup into bowls and top with the pepitas and cilantro, if desired. Serve warm.
Store leftovers in an airtight container in the fridge for up to 5 days. When reheating, be careful not to bring the soup to a boiling point. This can cause the oils in the coconut milk and peanut butter to potentially separate. Enjoy!

Mom’s Checkerboard Chicken Chili

Perfect for game day, a chilly afternoon, or a make-ahead dinner, this Checkerboard Chicken Chili is a staple in my family. My mom used to make this for us kids at least once per week. Her secret ingredient? A jar of white queso blanco. This chili gets its name from the two different kinds of beans we use: black beans and white kidney beans (like a black and white checkerboard). It’s hearty, loaded with veggies and protein, and downright delicious.

Ingredients needed to make Mom’s Checkerboard Chicken Chili

When I asked my mom for the recipe for her chili, of course she responded by saying, “Well, you know I never really use a recipe.” Alas, I got her to give me a general idea of what she uses and how she prepares it. Here’s the full ingredient list:

Olive oil
Boneless, skinless chicken breasts
Red bell pepper
Yellow onion
Fresh garlic
Chili powder
Salt
Ground cumin
Ground coriander
Black beans
White kidney beans (cannellini beans)
Crushed tomatoes
Diced green chiles
Beer
Queso blanco

Tools used to make Mom’s Checkerboard Chicken Chili

The greatest part about soups, stews, and chilis is that they are always made in one pot. Way less mess! I’ve made this chili in both my Dutch oven and my soup pot, and both work well. You just want something large enough to fit all of your ingredients. Here’s the soup pot I love. Additionally, you’ll need a chef’s knife and a large cutting board for all of that chopping.

How to make Mom’s Checkerboard Chicken Chili

This recipe has a bit of chopping to get you started, but then you’re on your way. I recommend chopping everything before any of the cooking begins. You’ll start by chopping the chicken into 1-inch pieces and chopping all of your vegetables. Next, you’ll sauté the chicken until mostly cooked-through, then add the vegetables and spices. Cover with beer, stir, and let simmer until it smells like heaven in your house. For extra oomph, I stir in a cup of jarred queso blanco. This is certainly optional if you’d prefer a thinner soup consistency, or you don’t care for queso. But if you’re open to it, you should definitely try.

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Pineapple Chipotle Chicken Enchiladas with Homemade Red Enchilada Sauce

Potato, Leek, and Corn Chowder

Aromatic Chicken Meatball Curry

Recipe Ingredients

3tbsp olive oil

2lbs boneless, skinless chicken breasts

1 red bell pepper, diced

1 medium yellow onion, diced

4 cloves garlic, minced

4 tbsp chili powder

2 tsp salt, plus more to taste

1 tsp ground cumin

1 tsp ground coriander

1 (15oz) can black beans, rinsed and drained

1 (15oz) can cannellini beans, rinsed and drained

1 (28oz) can crushed tomatoes

1 (4oz) can diced green chiles

1 (12oz) can beer

1 cup jarred queso blanco

Recipe Instructions

Heat olive oil in a large Dutch oven or soup pot over medium heat. Chop chicken breasts into 1-inch pieces. Add to the oil, along with the bell pepper, onion, and garlic. Cook for 5-7 minutes, until chicken is mostly cooked through (it’s ok if it’s not all the way cooked, it will finish as the soup simmers).
Add the chili powder, salt, cumin, and coriander. Stir to coat the chicken and vegetables. Cook for a minute or so, then add the beans, tomatoes, green chiles, and beer.
Lower the heat and let the soup simmer for 25 minutes, uncovered. Remove the soup from the heat and stir in the queso.
Ladle into bowls and serve with loads of sour cream and fresh cilantro. Maybe a cold beer, too. Enjoy!

Pineapple Chipotle Chicken Enchiladas with Homemade Red Enchilada Sauce

If you’ve ever made enchiladas, you know that the process is often time-consuming and requires a lot of stuffing, rolling, tortilla-breaking, re-rolling, and baking. Unfortunately, this recipe requires all of that and more, because I also include a recipe for homemade enchilada sauce (WAY better than the stuff in the can), which adds another step. Before you exit this page and find completely different recipe, just hear me out. Pineapple Chipotle Chicken Enchiladas with Homemade Red Enchilada Sauce are hands down the best enchiladas you will ever eat, and making everything homemade will really make you feel accomplished in this year of complete and utter failures. Come on, give these babies a try!

Ingredients needed to make Pineapple Chipotle Chicken Enchiladas with Homemade Red Enchilada Sauce

To make your life easier, I’ve separated the ingredients list into two parts: the enchiladas themselves, and the sauce. That way, if you choose to ignore my instructions and use store-bought red enchilada sauce, you don’t need to decipher which ingredients go with what aspect of the recipe. But seriously, just make the sauce yourself and chew in awe once you taste the finished product.

For the enchiladas, you’ll need the following:

–Olive oil

-Ground chicken

-1 medium yellow onion

-Pineapple chunks (fresh, or canned)

-Garlic powder

–Chipotle chili powder

–Ground cumin

-Salt and pepper

-Juice of 1 lime, plus more for serving

-Small corn tortillas

-Sharp white cheddar cheese

-Cilantro, for serving

Pretty straightforward for a Mexican-inspired recipe, right? Now let’s talk sauce. For the sauce, you’ll need to find a can of chipotle chili peppers in adobo sauce. These are available at most grocery stores in the international foods aisle, but I’ve also linked a brand I like here. These are on the spicier side, which is why my enchilada sauce recipe only uses one pepper plus a bit of the sauce. If you enjoy spicy food, you can certainly add more peppers. Otherwise, the rest of the can stores great in the freezer in an airtight container for whenever you’re making Latin cuisine and want a little extra heat. Here’s the complete list of what you’ll need for the Homemade Enchilada Sauce:

–1 chipotle pepper in adobo sauce (from a can)

-Chicken stock

–Olive oil

-Tomatoes (about 1/2 cup, any variety)

-All-purpose flour

–Chipotle chili powder

-Garlic powder

–Ground cumin

-Dried oregano

-Salt

If you absolutely cannot bring yourself to try this Homemade Enchilada Sauce, I’ll clue you in on the best store-bought variety I’ve tried to date (here). It’s great in a pinch, and I won’t tell anyone.

Tools used to make Pineapple Chipotle Chicken Enchiladas with Homemade Enchilada Sauce

The tools needed to make these enchiladas are minimal, which is great since there are a lot of components to this recipe. You’ll need a large skillet to brown your chicken and cook the enchilada filling, and a medium saucepan to cook down your enchilada sauce. Additionally, you’ll want a casserole dish, such as this one. To make the sauce, I used my favorite food processor/blender combo, which I talk about a lot on my page. It’s just so versatile and you can use it for so many things! I’ve linked it here if you’re thinking about a small appliance upgrade. Other than that, you’ll really only need basic cooking equipment like a cutting board and a knife. Ready to cook?

How to make Pineapple Chipotle Chicken Enchiladas with Homemade Enchilada Sauce

To make these enchiladas, I start by making the sauce, as it needs about 20-30 minutes to cook down and thicken up. You start by adding the chipotle pepper, adobo sauce, tomatoes, and some chicken stock into a blender and letting it go until smooth. After that’s done, you create a roux of olive oil and flour, add the blended adobo plus remaining sauce ingredients, and let it simmer until thick.

For the filling, the chicken and onions simply get browned until cooked-through, and tossed with flavorful spices and sweet pineapple.

Then, you assemble! I stuff the tortillas down the center, roll, then line them up seam-side down in the casserole dish. Pour over the luscious sauce, sprinkle with cheddar, bake, and enjoy. It’s so tasty, and although it has a lot of steps to completion, it’s beyond worth it when you taste how delicious. I love to top these enchiladas with lime wedges, fresh cilantro, sour cream, and more pineapple. Yum!

Looking for other Mexican-inspired recipes?

Cheesy Corn and Poblano Casserole

Cheesy Black Bean Skillet Dip

Papaya Margarita

Carne Asada with Street Corn Salad

Recipe Ingredients

For the Enchiladas

1 tbsp olive oil

1lb ground chicken

½ cup pineapple chunks (fresh or canned)

1 medium yellow onion, diced

½ tsp garlic powder

½ tsp chipotle chili powder

1 tsp ground cumin

1 tsp salt

Juice of 1 lime, plus wedges for serving

10-12 small corn tortillas

Sharp white cheddar cheese

Cilantro, for serving

Sour cream, for serving

For the Homemade Enchilada Sauce

1 chipotle in adobo sauce plus 1 tbsp adobo sauce (from the can)

2 cups chicken stock, divided

2 tbsp olive oil, plus more for browning the chicken and greasing the baking dish

½ cup fresh diced tomatoes, any variety (I used cherry from the garden)

2 tbsp all-purpose flour

½ tsp chipotle chili powder

1 tsp garlic powder

½ tsp ground cumin

1 tsp dried oregano

¾ tsp salt

Recipe Instructions

Make the sauce. Blend the whole chipotle pepper, adobo sauce, tomatoes, and ½ cup of the chicken stock in a high-speed blender.
Heat olive oil in a saucepan over medium heat. Once hot, add the flour and whisk constantly until a thick paste (roux) forms. Add the blended adobo tomato mixture and whisk to combine.
To the saucepan, add the chipotle chili powder, cumin, oregano, and salt. Whisk to combine.
Lower the heat to medium-low and gradually add in the rest of the chicken stock, ½ cup at a time, allowing the sauce to thicken each time before adding more stock. Sauce is finished once all of the chicken stock has been incorporated and the mixture is thick enough to coat the back of a spoon, which will take about 20-30 minutes over medium-low heat.
Make the filling. Heat a large skillet with olive oil over medium heat. Add the onion, chicken, garlic powder, chipotle chili powder, cumin, and salt. Let cook, stirring and breaking up the meat, until the chicken is no longer pink. Add the pineapple, lime juice, and additional salt if needed.
Assemble the enchiladas. Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13inch casserole dish with olive oil.
Place a generous spoonful of the filling down the center of a tortilla. Roll and place seam side down, in the casserole dish. Repeat this process until the casserole dish is filled. Pour the sauce evenly over the top, and sprinkle with cheese.
Bake uncovered for 15-20 minutes, until the cheese has melted and the tortillas are softened. Top with cilantro, sour cream, and lime wedges. Enjoy!

Charred Corn Salad with Cumin Lime Vinaigrette

Believe me when I say I’m a firm believer in loaded salads, like, no-room-left-in-the-bowl salads. But, when it comes to weeknight dinners, I’m looking for simple. This salad is just that, and it’s the perfect balance of flavors while not feeling fussy.

When I originally tested this recipe, I used watercress that I found at the farmer’s market. It was SO good. Slightly bitter, slightly sweet, and the leaves are so tender. But, when I went to do a second test, I couldn’t find the damn leaves anywhere. So, I chose arugula for its similarly bitter flavor profile and it was still delish. I would urge you to try the watercress version, if you can find it, but don’t sweat if arugula is the only thing available. Both options are amazing.

If there were ever a contest for who can drink salad dressing the fastest, I think I’d win with this vinaigrette. It’s tart yet warm and compliments the charred corn so well. I’ve drizzled this stuff on everything from salad to grilled vegetables to warm bread. SO good.

I hope you try this crisp salad recipe and share how it tasted by tagging me @theardentcook in your photos on Instagram! I love seeing how you guys are enjoying the content I put out, and it makes all the difference in helping me grow my passion project!

Ingredients

3oz baby arugula

½ cup cherry tomatoes, halved

1 medium cucumber, sliced into rounds

¼ white onion, thinly sliced

2 ears Best Ever Grilled Corn

⅓ cup lime juice (about 1 ½ limes)

½ tsp cumin

1 tsp honey

½ tsp salt

Pepper, a few cracks

2 tablespoons olive oil

Microgreens, such as micro watercress or micro arugula, if desired (see recipe*)

Instructions

Grill the corn according to the recipe for Best Ever Grilled Corn. Shuck and slice corn off of the cob.
Combine the lime juice, honey, cumin, salt, pepper, and olive oil, and whisk until emulsified.
Assemble the salad and toss with the vinaigrette. *If desired, top with micro greens (such as micro watercress or micro arugula) for an added bitter element. Enjoy!

Spicy Basil Stuffed Poblanos

I’ll keep this post short and sweet, because theses Spicy Basil Stuffed Poblanos speak for themselves in terms of flavor. This recipe drove me NUTS. The first time I made it, the filling was so spicy I couldn’t breathe eating them. Luckily, I’ve toned it down (after a few attempts).

When you think of poblano peppers, you likely think of latin-inspired cuisine. Basil doesn’t typically go with that flavor profile, but I’ve used it here and trust me when I say it works. The smoky poblano pairs so well with the sweet basil, and the addition of melty cheese only makes it better.

Warning: I used poblano peppers from the farmer’s market and they were SPICY. Poblanos are typically a milder pepper, but every once in a while you get a spicy bunch. If you can’t take the heat, feel free to add additional yogurt (or sour cream) to the filling, or just use a green bell pepper instead. If you can tolerate it, though, the poblanos are seriously awesome.

I hope you give these fun peppers a try! Pair them with your favorite protein, or add some ground beef or chicken to the filling and get crazy. Either way, don’t forget to share your photos and tag me @theardentcook on Instagram! Nothing makes me happier than seeing these recipes come to life. Enjoy!

Ingredients

5 poblano peppers, divided

1 cup rice, uncooked

1 12oz bag frozen cauliflower rice

¾ cup monterey jack or sharp cheddar cheese, shredded

½ medium white onion

1 large handful fresh basil

2 garlic cloves

2-3 tbsp plain Greek yogurt

2 tbsp olive oil

1 tsp honey

Juice of ½ lemon

½ tsp cumin

½ tsp salt

Pepper, to taste

Instructions

Preheat your oven to 400 degrees Fahrenheit. Cook rice and cauliflower rice according to package instructions, then combine in a large mixing bowl.
Wash and dry the poblanos. Slice 4 of the poblanos in half lengthwise and remove the seeds and pith. Set aside. Roughly chop the 5th poblano, seeds and all, and add to the bowl of a food processor.
To the food processor along with the poblano, add the ½ onion, basil, garlic, yogurt, olive oil, honey, lemon juice, cumin, salt, and pepper. Process until the sauce is smooth and creamy.
Add the sauce to the rice mixture and stir to thoroughly combine. Working with a small spoon, gently stuff each half of the peppers and place in a casserole dish.
Top the peppers with cheese and bake 20-25 minutes, until the peppers have some give and the cheese is melted and browned. Top with sour cream, if desired, and more fresh basil. Enjoy!

Cheesy Black Bean Skillet Dip

Looking for a change in your week’s meals? One of my favorite things to do when I’m bored of the weekly meal rotation is to have an ‘appetizer night’ for dinner. We’ll lay out vegetables and hummus, cheese and crackers, the occasional frozen taquito (the BEST), and this black bean dip. It’s so yummy, and it’s not loaded with crap like some store-bought black bean dips.

Start by caramelizing some aromatics, add in your black beans, and bake it to melt the cheese. It takes about 15 minutes start-to-finish, including chopping and gathering of ingredients. It’s SO perfect.

If appetizer night doesn’t appeal to you, you can also stuff this delicious stuff inside of tacos or burritos, or spoon it over rice for a fun take on rice and beans. Just don’t skimp on the cheese. Promise?

Let me know if you make this bean dip by sharing your photos and tagging me @theardentcook on Instagram! Enjoy!

Ingredients

2 15oz cans black beans, drained and rinsed

1 4oz can mild diced green chiles

¼ cup tomato paste

3 garlic cloves, sliced

1 tsp ground cumin

1 tsp smoked paprika

¼ tsp crushed red chili flake

½ cup water

1 cup grated white cheddar cheese

½ cup crumbled goat cheese

Salt and pepper, to taste

Oil for cooking

Instructions

Preheat your oven to 450 degrees Fahrenheit.
In a 9-10 inch cast-iron skillet, fry the garlic in a few tablespoons of oil until it turns light brown, 1-2 minutes. Add the green chiles, tomato paste, cumin, paprika, and chili flake and stir to combine. Cook for another minute.
Add the black beans and water, then season with salt and pepper.
Top the skillet with both cheeses and bake until everything is melty and bubbling, about 5-7 minutes. If desired, let the skillet cook under the broiler for 1-2 minutes for additional browning.
Serve immediately with fresh tortillas or tortilla chips for scooping, or stuffed inside tacos or burritos. Enjoy!