Creamy, tangy, and just sweet enough—this Hawaiian Macaroni Salad is everything you’d expect from a classic island-style side dish. Tender elbow macaroni meets a dreamy mayo-based dressing, crisp veggies, and just the right amount of zing. Perfect for potlucks, BBQs, or frankly, just because!

Before You Start

Macaroni – Soft Pasta = Better Salad

I always cook the macaroni slightly softer than usual—about a minute or two past al dente. After making this salad dozens of ways, I’ve learned this is key to creating a perfectly creamy texture.

Dressing – Why Mayo Matters

I highly recommend Best Foods or Hellmann’s mayo. I’ve tested countless mayonnaise brands over the years, and nothing beats these two for achieving that classic, creamy Hawaiian taste.

Always toss the hot pasta with apple cider vinegar first. This small trick makes a huge difference—the pasta absorbs the flavor deeply.

Veggies – Expert Texture Tips

Finely grate your carrot; after experimenting for years, I find finely grated carrot blends seamlessly and gives subtle sweetness.

Celery is optional, but highly recommended—I personally add it for a perfect crunch balance.

• Bring salted water to a rolling boil, cook elbow macaroni until soft (1-2 minutes past al dente).
• Drain the macaroni well—don’t rinse!
• Sprinkle apple cider vinegar onto hot pasta, toss evenly, then let it cool for about 10 minutes. (This is your secret step to flavor-packed pasta.)

• Whisk together mayonnaise, whole milk, sugar, salt, and pepper until smooth. Adjust seasoning as you like—I taste it at this point (no shame!).

• Combine cooled pasta with carrots, celery, and onions. Pour dressing over and stir thoroughly.
• Salad too thick or dry? Add an extra splash of milk or mayo.
• Cover and refrigerate at least 2 hours. Overnight is even better—the flavors meld beautifully.
• Before serving, give your salad a good stir and adjust seasoning. Top with sliced green onions if you’re feeling fancy.

How To Serve

This macaroni salad pairs amazingly with BBQ, grilled meats, or Hawaiian classics like my favorite Huli Huli Chicken. But honestly, you could eat it fright from the fridge, it’s that good!

Huli Huli Chicken

Parmesan Crusted Pork Chops

Slow Cooker Sausage and Peppers

Slow Cooker Ribs

Try These Salads Next

• Macaroni Salad
• Cobb Salad
• Greek Salad
• Shrimp Avocado Salad
• Chickpea Salad

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Hawaiian Macaroni Salad

Creamy, tangy, and just a little sweet, this classic Hawaiian Macaroni Salad is the ultimate side dish for potlucks, BBQs, or family dinners. Quick, easy, and always a crowd favorite!

Course Salad, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 615kcal

Author Joanna Cismaru

Ingredients

• 1 pound elbow macaroni
• 2 cups mayonnaise preferably Best Foods or Hellmann's
• ½ cup whole milk
• ¼ cup apple cider vinegar
• 1 tablespoon granulated sugar
• 1 medium carrot peeled and finely grated
• ½ cup celery finely chopped, optional
• ¼ cup onion finely chopped
• salt and pepper to taste
• 2 green onions sliced thinly, for garnish, optional

US Customary – Metric

Instructions

• Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to the package instructions until the pasta is very soft, about 1–2 minutes longer than al dente.
• Drain the macaroni thoroughly. Do not rinse the pasta; instead, return it to the pot or place it in a large mixing bowl. While the macaroni is still hot, sprinkle the apple cider vinegar over the pasta. Toss to evenly coat. Allow the macaroni to cool for about 10 minutes.
• In a separate bowl, whisk together the mayonnaise, whole milk, and granulated sugar until smooth. Season with salt and freshly ground black pepper to taste.
• Once the macaroni has cooled slightly, stir in the grated carrots, chopped celery (if using), and chopped onion. Pour the dressing over the macaroni mixture. Mix thoroughly to ensure everything is well combined and the macaroni is fully coated.
• If the salad seems too dry, you can add a bit more milk or mayonnaise to reach your desired consistency. Cover the bowl with plastic wrap. Refrigerate for at least 2 hours, or overnight for best results.
• Before serving, give the macaroni salad a good stir. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with sliced green onions if desired. Serve cold alongside your favorite dishes.

Notes

1. Pasta: Cook your macaroni a bit softer than al dente—it might feel strange at first, but after making this salad countless times, I promise softer pasta absorbs the dressing better and makes it authentically creamy.
2. Mayonnaise: highly recommend using Best Foods or Hellmann’s mayonnaise. It has the ideal mild flavor and creaminess that perfectly matches authentic Hawaiian macaroni salad. Trust me, mayo choice makes all the difference!
3. Vinegar Trick: Sprinkling apple cider vinegar on the pasta while it’s still hot ensures the flavor absorbs deeply. Don’t skip this step—it’s the secret I learned from Hawaiian cooks and truly elevates the salad.
4. Make ahead: The salad actually tastes even better made the night before, allowing flavors to meld beautifully. It might thicken up overnight—no problem, just stir in a splash of extra milk or mayo before serving.
5. Storage: Keeps perfectly covered in the fridge for up to 4 days.

Nutrition

Serving: 1serving | Calories: 615kcal | Carbohydrates: 47g | Protein: 9g | Fat: 43g | Saturated Fat: 7g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 376mg | Potassium: 222mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1393IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg

The post Hawaiian Macaroni Salad appeared first on Craving Home Cooked.

Ever have one of those recipes you stumble across almost by accident but then wonder how you ever lived without it? For me, that’s this Cabbage and Noodles with Sausage dish—comforting, quick, and utterly irresistible.

The first time I made it, my husband looked skeptical (he always does with new recipes), but by the time his plate was empty, I knew we had a winner. Simple ingredients, big flavors, and ready in just 30 minutes—what’s not to love?

Before You Start: My Top Tips

Cabbage

• Choosing: Choose fresh, firm green cabbage that feels crisp and heavy. This ensures it cooks perfectly without turning mushy.
• Shredding: Use a sharp knife or a mandoline for quick, even shreds. If using a mandoline, always wear a protective glove to keep your fingers safe! Trust me, I’m speaking from experience here.
• Cooking Tips: Sauté the cabbage without overcrowding the pan, giving it enough space to caramelize and develop flavor rather than steaming.

Sausage

• Selecting: Kielbasa is ideal—smoky, flavorful, and browns nicely. Even slices help ensure consistent cooking.
• Cooking: Brown sausage thoroughly; crispy edges are key to unlocking maximum flavor.

Egg Noodles

• Best Type: Egg noodles are perfect since they hold onto flavors without turning soggy. If substituting, choose sturdy pasta shapes like rigatoni or farfalle.

Extra Boost Flavor

• Vinegar: Don’t skip the apple cider vinegar. It adds essential brightness, balancing the rich, smoky flavors perfectly.

Boil egg noodles just until al dente according to the package instructions—avoid overcooking so they maintain the perfect bite.

Tip: Add a pinch of salt to the water to season the noodles as they cook.

In a large skillet over medium heat, melt butter and brown sausage slices thoroughly, 3-4 minutes per side. Those crispy bits are pure flavor!

Tip: Don’t rush this step; deep browning builds incredible flavor.

In the same skillet, sauté onion and shredded cabbage until softened and lightly caramelized, about 5 minutes. Add garlic and spices, stirring well to fully coat and release their aromas.

Tip: Adding garlic after onions and cabbage prevents it from burning.

Add chicken broth and apple cider vinegar, then cover and simmer gently for about 5-7 minutes, allowing flavors to meld.

Tip: Covering the skillet helps cabbage steam gently and keeps moisture in.

Toss cooked sausage and noodles back into the skillet, stirring gently until everything is evenly coated and heated through, about 2 minutes. Serve warm and enjoy immediately!

Tip: Finish with freshly cracked black pepper for an extra punch of flavor.

How To Serve

This hearty dish is perfect on its own, but here are a few easy ideas to round out your meal:

Oven Roasted Carrots

How To Steam Broccoli

Breadsticks Recipe

Avocado Tomato Salad

More Delicious Cabbage Recipes

• Braised Cabbage
• Easy Coleslaw Recipe
• Stuffed Cabbage Rolls
• Cabbage Soup
• Cabbage Roll Casserole

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Cabbage and Noodles with Sausage

Easy Cabbage and Noodles with Sausage—quick comfort food with kielbasa, tender cabbage, and egg noodles. Perfect weeknight meal in 30 mins!

Course Dinner

Cuisine American, European

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 727kcal

Author Joanna Cismaru

Ingredients

• 12 ounces egg noodles
• 1 tablespoon butter
• 1 pound smoked sausage kielbasa, sliced
• 1 small onion chopped
• 4 cups green cabbage shredded
• 2 cloves garlic minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ½ cup chicken broth low sodium
• 1 tablespoon apple cider vinegar

US Customary – Metric

Instructions

• Cook egg noodles according to package directions. Drain and set aside.
• In a large skillet over medium heat, melt butter. Add sliced sausage and cook until browned, about 3-4 minutes per side. Remove and set aside.
• In the same skillet, add onion and cabbage. Sauté for 5 minutes until softened. Add garlic, salt, pepper, and smoked paprika. Stir well.
• Pour in chicken broth and vinegar. Cover and cook for 5-7 minutes, stirring occasionally.
• Add the cooked sausage and drained noodles to the skillet. Toss everything together and cook for another 2 minutes. Serve warm.

Notes

1. Extra Veggies: Feel free to toss in additional veggies like sliced bell peppers, carrots, or mushrooms for more color and nutrition.
2. Adjust Seasoning: Taste before serving and adjust salt, pepper, or vinegar as needed—personal preferences can vary!
3. Serving Suggestion: Sprinkle a bit of fresh parsley or grated Parmesan on top just before serving for added freshness and flavor.

Nutrition

Serving: 1serving | Calories: 727kcal | Carbohydrates: 70g | Protein: 28g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 159mg | Sodium: 1606mg | Potassium: 610mg | Fiber: 5g | Sugar: 5g | Vitamin A: 334IU | Vitamin C: 27mg | Calcium: 77mg | Iron: 3mg

The post Cabbage and Noodles with Sausage appeared first on Craving Home Cooked.

This 15-Minute Pork Noodle Stir-Fry is the ultimate fast, flavorful, and foolproof meal. Think tender ground pork, chewy noodles, and a rich, umami-packed sauce—all tossed together in just one pan. Whether it’s a weeknight dinner or a last-minute craving, this recipe delivers bold flavors without the long prep!

A good stir-fry is all about speed, high heat, and balance. The key to success? The right noodles, a perfectly caramelized protein, and a glossy sauce that coats everything beautifully. Light soy sauce adds depth, dark soy sauce gives that deep color, sesame oil brings nutty richness, and a touch of honey rounds it all out. This is easy, satisfying comfort food done right!

Ingredients (What I Use & Why)

• Noodles – For this stir-fry, I always go for fresh wheat noodles because they have that chewy, bouncy texture that holds up perfectly to the sauce. They also cook in just 2-3 minutes, which makes this recipe even faster. If you don’t have fresh noodles, dried lo mein, egg noodles, or even udon work well. The key? Undercook them slightly so they stay firm when tossed with the sauce.
• Ground Pork – The Best Stir-Fry Protein – I love using ground pork because it’s rich, flavorful, and stays juicy, even when cooked over high heat. Plus, pork absorbs all those umami-packed seasonings beautifully. Want to switch it up? Ground chicken, turkey, or beef all work just as well. For a lighter option, firm tofu crumbled and stir-fried until golden is a great meatless alternative.
• Garlic & Onion – The Stir-Fry Essentials – Every great stir-fry starts with aromatic garlic and onion. These build a savory base that makes the entire dish taste better. Make sure to sauté the onion first so it softens and caramelizes slightly, then add the garlic right before the sauce so it doesn’t burn.
• Leafy Greens – I always add a handful of leafy greens to lighten up the dish. Bok choy, baby spinach, or kale work perfectly because they wilt quickly but still add texture. Not a fan of greens? Try shredded carrots, bell peppers, or snap peas instead. They add a bit of crunch and color.
• The Sauce Ingredients – Light soy sauce adds depth, while dark soy sauce gives rich color. A drizzle of sesame oil brings nutty aroma, honey rounds out the flavors, and rice vinegar adds just the right touch of acidity. Want heat? Chili oil does the trick. Need extra umami? A splash of oyster sauce works wonders.

A great stir-fry is all about speed, high heat, and layering flavors. The key is to work fast, use the right techniques, and let the sauce coat every strand of noodle. Here’s exactly how to do it—and why each step matters.

Bring a large pot of water to a boil and cook the noodles just until al dente. Fresh wheat noodles cook in minutes, so don’t walk away! If using dried noodles, slightly undercook them since they’ll finish in the sauce.

Pro Tip: Drain the noodles, then toss them with a little oil to keep them from sticking. Stir-frying stuck-together noodles? No thanks!

Heat vegetable oil in a large wok or skillet over medium-high heat. Add the ground pork and let it cook undisturbed for 30 seconds before breaking it apart—this helps develop deep caramelization and intensifies the flavor.

Why brown it first? A good sear makes the pork taste richer and more complex rather than just boiled in sauce.

Push the pork to one side of the pan. On the empty side, add the onion and garlic and sauté for 2 minutes until softened and fragrant.

Layering flavors like this ensures nothing gets lost in the mix—garlic and onion should shine, not get buried under the meat!

Toss in the leafy greens and cook for 1-2 minutes, just until they start to wilt. They’ll soak up the flavors and add a fresh contrast to the rich sauce and savory pork.

Other veggie options? Try bell peppers, shredded carrots, or snap peas for extra crunch.

Whisk together the soy sauces, sesame oil, honey, rice vinegar, and chili oil. Add the cooked noodles to the skillet and pour the sauce over everything. Toss for 2 minutes until the noodles are coated, glossy, and heated through.

If the noodles look dry, add a splash of water to loosen the sauce—it should coat everything, not pool at the bottom!

How To Serve

Plate the noodles hot, topped with sesame seeds, sliced green onions, or a drizzle of extra chili oil. Stir-fries don’t wait—serve immediately for the best texture! Want more crunch? Add crushed peanuts or crispy shallots for extra texture. Here are some great sides and pairings that balance out the flavors and textures.

Asian Style Slaw

Garlic Butter Shrimp

Egg Drop Soup

Chicken Teriyaki

Discover Other Asian Style Recipes

• Asian Tuna Salad
• Easy Beef and Broccoli
• Sweet And Sour Chicken
• Asian Ground Beef Noodles
• Beef Chow Fun

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15-Minute Pork Noodle Stir-Fry

This 15-Minute Pork Noodle Stir-Fry is a quick, flavor-packed meal with juicy ground pork, chewy noodles, and a rich, umami-packed sauce. With simple ingredients and one pan, it’s faster (and better!) than takeout. Perfect for busy weeknights or whenever you need a delicious, no-fuss dinner!

Course Dinner, Lunch

Cuisine Asian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 647kcal

Author Joanna Cismaru

Equipment

• COOKLOVER Nonstick Wok

Ingredients

• 12 ounces fresh wheat noodles or noodles of your choice
• 2 tablespoons vegetable oil
• 12 ounces ground pork or ground beef or chicken
• 1 small onion chopped
• 4 cloves garlic minced
• 2 cups leafy greens baby spinach, bok choy, or kale
• salt and pepper to taste

For the Sauce:

• 3 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 2 teaspoons sesame oil
• 1 tablespoon honey
• 1 teaspoon rice vinegar for a hint of tang
• 2 teaspoons chili oil optional, for heat

US Customary – Metric

Instructions

• Bring a large pot of water to a boil. Cook the noodles according to the package instructions, usually 2-3 minutes for fresh noodles. Drain and set aside.
• Heat the neutral oil in a large skillet or wok over medium-high heat. Add the ground pork and cook until browned, breaking it apart with a spatula, about 5 minutes. Season lightly with salt and pepper.
• Push the pork to one side of the pan. Add the onion and garlic to the other side and sauté until fragrant and softened, about 2 minutes.
• Stir in the leafy greens and cook for 1-2 minutes, just until wilted.
• In a small bowl, whisk together light soy sauce, dark soy sauce, sesame oil, honey, rice vinegar, and chili oil (if using).
• Add the cooked noodles to the skillet. Pour the sauce over the noodles and toss everything together until well coated and heated through, about 2 minutes.
• Taste and adjust seasoning with salt and pepper if needed. Serve hot and enjoy

Notes

1. Use fresh wheat noodles if possible – They cook in 2-3 minutes and have the best chewy texture. If using dried noodles, go for lo mein, egg noodles, or udon, and undercook slightly so they don’t turn mushy.
2. High heat = better flavor – Stir-frying is quick! Have all ingredients prepped before starting. Let the pork brown properly before stirring for extra flavor.
3. Sauce clinging to noodles? That’s the goal! If the noodles look dry, add a splash of water to loosen the sauce. If it’s too salty, a tiny drizzle of honey or rice vinegar balances it out.
4. Want more heat? Add extra chili oil, Sriracha, or fresh sliced chilies for a spicier kick.
5. Leftovers keep well! Store in an airtight container for up to 3 days. Reheat in a pan with a splash of water to bring back the sauce. Avoid microwaving too long—it dries out the noodles!
6. Customize it! Swap the pork for ground chicken, turkey, or beef, or go meat-free with crumbled tofu or mushrooms.

Nutrition

Serving: 1serving | Calories: 647kcal | Carbohydrates: 72g | Protein: 29g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 61mg | Sodium: 1733mg | Potassium: 571mg | Fiber: 1g | Sugar: 5g | Vitamin A: 234IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 4mg

The post 15-Minute Pork Noodle Stir-Fry appeared first on Craving Home Cooked.

You know a recipe is a winner when you’ve already made it three times in one month! This Asian Tuna Salad is my current obsession, and for good reason. It’s loaded with crisp, colorful veggies, protein-packed tuna, and a dressing so flavorful you’ll want to drizzle it on everything. Trust me, once you try it, it’ll be on repeat in your kitchen too.

Ingredients You’ll Need

• Tuna: I use canned tuna packed in water because it’s light and easy, but tuna in olive oil works if you want a richer flavor. If you’re not into tuna, cooked shredded chicken or flaked salmon is a great swap.
• Veggies (Red Cabbage, Carrots, Cucumber, Red Bell Pepper, Green Onions): These are what give the salad its crunch, color, and freshness. Red cabbage and carrots add sweetness, cucumber keeps it cool and crisp, bell peppers bring a touch of natural sugar, and green onions add a mild, savory kick. If you’re short on any of these, try shredded lettuce, snap peas, or even thinly sliced radishes to mix it up.
• Herbs (Cilantro and Mint): The fresh herbs are a total flavor booster, adding brightness and a refreshing twist. If cilantro isn’t your thing, swap it for parsley or skip it altogether. Mint is optional but highly recommended for that fresh, zippy finish.
• Crunchy Garnishes (Roasted Peanuts or Sesame Seeds): These add texture and a nutty flavor that complements the salad beautifully. If you need an alternative, try toasted sunflower seeds, crispy wonton strips, or even crumbled nori for a savory twist.
• Dressing (Soy Sauce, Rice Vinegar, Sesame Oil, Honey or Maple Syrup, Ginger, Garlic, Lime Juice): The dressing ties everything together with a perfect balance of tangy, sweet, savory, and nutty flavors. Soy sauce brings the saltiness, rice vinegar adds tang, sesame oil provides a toasty depth, and honey or maple syrup balances it all out. If you’re gluten-free, use tamari or coconut aminos in place of soy sauce.

Grab a big bowl and start building your salad. Toss in the shredded red cabbage, carrots, cucumber, bell pepper, and green onions. Then add the drained tuna—make sure to squeeze out all the liquid first so the salad doesn’t get watery. Break it into chunks as you go. Sprinkle in the chopped cilantro and mint for that fresh, zesty flavor. If you’re not a cilantro fan, skip it or swap it for parsley, but keep the mint—it’s such a game-changer!

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and lime juice. Give it a taste before you pour—if you like it tangier, add a bit more lime juice; sweeter, add a touch more honey. And if you love some heat, stir in a little Sriracha or chili flakes.

Pour the dressing over the salad and gently toss everything until it’s well coated. Use a light touch—you don’t want to smash the tuna or bruise the veggies. Once it’s mixed, plate it up and sprinkle roasted peanuts or sesame seeds over the top. If you’re feeling extra fancy, crumble some toasted nori on top for a savory twist.

How To Serve

You’ll want to serve this salad immediately while it’s fresh and crisp, or if you’re prepping ahead, keep the dressing separate and toss it all together just before serving. You can also pair it with dishes that complement its bright, zesty flavors. Here are some of my go-to parings:

Roasted Green Beans

Coconut Rice

Egg Drop Soup

Spring Roll Recipe

More Delicious Salad

• Asian Style Slaw
• Vietnamese Chicken Salad
• Shrimp Avocado Salad
• Chicken Salad Lettuce Wraps
• Seafood Salad

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Asian Tuna Salad

This Asian Tuna Salad is fresh, crunchy, and packed with vibrant veggies, tender tuna, and a zesty sesame-lime dressing. It’s light, flavorful, and comes together in just 15 minutes, making it perfect for lunch or dinner.

Course Brunch, Lunch, Salad

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 212kcal

Author Joanna Cismaru

Ingredients

For the Salad:

• 10 ounces tuna drained, 2 cans
• 1 cup red cabbage shredded
• 1 cup carrots shredded
• 1 medium cucumber julienned or thinly sliced
• 1 medium red bell pepper thinly sliced
• 3 green onions thinly sliced
• ½ cup fresh cilantro chopped
• ¼ cup fresh mint leaves chopped
• ¼ cup roasted peanuts or sesame seeds, for garnish

For the Dressing:

• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• 1 teaspoon ginger grated
• 1 clove garlic minced
• Juice of 1 lime

US Customary – Metric

Instructions

• In a large bowl, combine the drained tuna, shredded red cabbage, shredded carrots, cucumber, red bell pepper, green onions, cilantro, and mint. Toss gently to mix.
  
• In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, garlic, lime juice, and Sriracha or red chili flakes (if using).
  
• Pour the dressing over the salad and toss gently until everything is well coated.
  
• Divide the salad into bowls or plates. Garnish with roasted peanuts or sesame seeds for added crunch.

Notes

1. For the freshest crunch, slice the veggies thinly using a mandoline or sharp knife.
2. Swap tuna with cooked shrimp, shredded chicken, or tofu, if you wish.
3. If you’re prepping ahead, keep the dressing separate and toss just before serving to keep everything crisp.
4. Add nori or crispy wonton strips on top for an extra-savory crunch.

Nutrition

Serving: 1serving | Calories: 212kcal | Carbohydrates: 16g | Protein: 19g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 26mg | Sodium: 661mg | Potassium: 585mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6947IU | Vitamin C: 58mg | Calcium: 72mg | Iron: 2mg

The post Asian Tuna Salad appeared first on Craving Home Cooked.

This Vietnamese Chicken Salad is the ultimate quick and fresh meal—it’s ready in just 20 minutes! With juicy shredded chicken, crunchy veggies, and a medley of fresh herbs, it’s a light yet flavorful dish. Toss it all in a tangy, slightly spicy dressing, and you’ve got a vibrant salad perfect for any time of the day.

Ingredients You’ll Need

• Cooked Chicken Breast: Shred or slice it thin so it blends well with the veggies and herbs. Rotisserie chicken is a great shortcut, or you can poach chicken breasts.
• Green Cabbage: Adds crunch and bulk to the salad. If you don’t have cabbage, you can swap it with Napa cabbage or even shredded iceberg lettuce.
• Veggie Trio (Carrots, Red Bell Pepper, Red Onion): These three work together to bring color, crunch, and a little sweetness to the salad. Use pre-shredded carrots if you want to save time, and feel free to swap the red bell pepper with yellow or orange for a similar flavor. If the raw onion feels too sharp, a quick soak in cold water will tone it down.
• Cilantro, Mint, and Basil: They bring brightness and balance to the salad. If you can’t find Thai basil, regular basil works fine, but don’t skip the mint and cilantro—they’re essential!
• Peanuts: Roasted, roughly chopped peanuts add crunch and a toasty, nutty flavor. If you’re avoiding nuts, toasted sunflower seeds or pumpkin seeds are a great alternative.
• Fish Sauce: This is the umami-packed backbone of the dressing. If you’re not a fan, soy sauce or tamari can work, but the flavor won’t be quite the same.
• Lime Juice: Adds a tangy, citrusy kick to the dressing. Fresh lime juice is best—don’t use the bottled stuff if you can help it.
• Rice Vinegar: A mild vinegar that balances the dressing. If you don’t have it, apple cider vinegar or even white wine vinegar works in a pinch.
• Thai Red Chilies: These add heat and bold flavor to the dressing. Adjust the amount to your spice level, or skip them if you prefer a mild salad.
• Sugar: Balances the tanginess of the dressing. You can use honey or maple syrup as a natural substitute.
• Garlic: Adds a little punch and warmth to the dressing. Freshly minced garlic is ideal, but garlic powder works if you’re in a pinch.

In a big mixing bowl, combine all your crunchy veggies—cabbage, carrots, red bell pepper, and red onion. Add the sliced green onions, and now for the magic touch: toss in the fresh cilantro, mint, and basil.

Now toss the shredded chicken into the bowl with your veggie and herb mix. Be gentle when mixing—it’s a salad, not a stir fry, so you want everything to stay light and fluffy. The chicken should soak up some of the fresh flavors from the herbs as it sits.

In a small bowl, whisk together the fish sauce, lime juice, rice vinegar, and sugar. The sugar needs to dissolve completely, so keep whisking until it’s smooth. Add the minced garlic and Thai chilies—how many chilies you use depends on how spicy you like it. Start with one if you’re unsure and taste as you go. Finally, whisk in the warm water to balance it all out and thin the dressing a little.

Pour the dressing over the salad and give it a good toss. Make sure everything is evenly coated—the dressing should lightly cling to the veggies and chicken without overpowering them. If you feel like it needs a little extra zing, squeeze in a touch more lime juice. Finish it off with a generous sprinkle of roasted peanuts for crunch. If you want, you can even add a little extra cilantro or mint on top for garnish.

How To Serve

This Vietnamese Chicken Salad is light, fresh, and full of flavor, so I like to pair it with dishes that keep things simple and complementary. Here are some great ideas to serve with it:

Easy Banh Mi Sandwich

Coconut Rice

Dragon Noodles

Fluffy Dinner Rolls

More Delicious Salad Recipes

• Avocado Chicken Salad
• Chinese Chicken Salad
• Easy Coleslaw Recipe
• Spring Pea Salad
• Niçoise Salad

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Vietnamese Chicken Salad

This Vietnamese Chicken Salad is light, refreshing, and packed with flavor. Tender chicken, crunchy veggies, and fresh herbs are tossed in a tangy, slightly spicy dressing for the perfect quick meal.

Course Lunch, Salad

Cuisine Vietnamese

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 470kcal

Author Joanna Cismaru

Ingredients

For the Salad:

• 1½ pounds cooked chicken breast shredded or thinly sliced
• 2 cups green cabbage shredded
• 1 cup carrots shredded
• 1 medium red bell pepper thinly sliced
• ½ cup red onion thinly sliced
• ½ cup fresh cilantro leaves
• ½ cup fresh mint leaves
• ½ cup fresh Thai basil leaves
• ½ cup peanuts roasted, roughly chopped
• 2 green onions sliced

For the Dressing:

• ¼ cup fish sauce
• ¼ cup fresh lime juice
• 3 tablespoons rice vinegar
• 2 tablespoons sugar
• 2 cloves garlic minced
• 1-2 Thai red chilies finely chopped (adjust to taste)
• ¼ cup warm water

US Customary – Metric

Instructions

• In a large mixing bowl, combine the shredded green cabbage, shredded carrots, sliced red bell peppers thinly sliced red onion, and sliced green onions. Gently fold in the fresh cilantro, mint, and Thai basil leaves to the vegetable mixture.
  
• Add the shredded or sliced chicken to the vegetable and herb mixture, tossing gently to combine all the ingredients.
  
• In a small bowl or measuring cup, whisk together the fish sauce, fresh lime juice, rice vinegar, and sugar until the sugar is fully dissolved. Add the minced garlic and finely chopped Thai red chilies to the dressing. Gradually whisk in the warm water to achieve a well-blended and slightly diluted dressing.
  
• Pour the prepared dressing over the salad mixture. Toss the salad thoroughly to ensure all ingredients are evenly coated with the dressing.
  
• Sprinkle with roasted peanuts and serve.

Notes

1. Use freshly cooked chicken or rotisserie chicken for convenience. Shred it finely so it blends well with the veggies.
2. Toast the peanuts for extra crunch and flavor—it makes a big difference.
3. Toss the salad just before serving to keep the veggies crisp and the herbs vibrant.
4. For a vegan option, swap the chicken for tofu and the fish sauce for soy sauce.

Nutrition

Serving: 1serving | Calories: 470kcal | Carbohydrates: 22g | Protein: 60g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 145mg | Sodium: 1305mg | Potassium: 995mg | Fiber: 5g | Sugar: 12g | Vitamin A: 7056IU | Vitamin C: 79mg | Calcium: 115mg | Iron: 4mg

The post Vietnamese Chicken Salad appeared first on Craving Home Cooked.

If fresh and flavorful is what you’re after, this Avocado Chicken Salad has your name all over it. Juicy chicken, creamy avocado, sweet cherry tomatoes, and zesty lime dressing—it’s simple, healthy, ready in just 15 minutes, and perfect for a quick meal. Plus, it’s a salad that actually fills you up!

Ingredients You’ll Need

• Cooked Chicken: A rotisserie chicken is perfect here or you can cook your own chicken, grill it, air fry it, or boil, it’s up to you. Shred or dice it into bite-sized pieces.
• Avocados: Use ripe avocados for the best texture.
• Cherry Tomatoes: Grape tomatoes or diced Roma tomatoes work just as well if needed.
• Red Onion: For a milder flavor, soak the chopped onion in cold water before adding it, or use green onions instead.
• Lime Juice: Lemon juice works as an alternative if needed.
• Olive Oil: Adds a light, silky coating to the salad, making it feel luxurious without being heavy. You can swap with avocado oil for a nuttier flavor.
• Salt and Pepper: Simple, yet essential for bringing out all the flavors in the salad. Season to taste and adjust as needed.

Alright, let’s make this Avocado Chicken Salad—it’s so quick and easy, you’ll have it ready before you know it. First, make sure your chicken is shredded or diced and ready to go. You’ll also want to make sure your other ingredients are chopped and ready to go.

First, grab a large bowl and add your chopped chicken, avocado, red onion and cherry tomatoes. Toss everything together well.

In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. It’s a simple, zesty dressing that really pulls the flavors together. Taste it before adding—this is your chance to adjust the salt and lime to suit your preference.

Pour the dressing over the chicken, avocado, and veggies. Toss everything gently to coat. Go easy here—avocado is delicate, and you don’t want to mash it into the salad. You’re aiming for a light, even coating of the dressing on all the ingredients.

How To Serve

This salad is best served fresh, so get it to the table right away. It’s also very versatile, so while you can serve all on its own for a nice refreshing lunch, you can also pair with something light and fresh, or a little crunch for contrast. Here are some ideas:

Beef Lentil Soup

Garlic Bread

Deviled Eggs

Breadsticks Recipe

More Delicious Salad Recipes

• Shrimp Avocado Salad
• Greek Salad
• Chinese Chicken Salad
• Cobb Salad
• Niçoise Salad
• Vietnamese Chicken Salad

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Avocado Chicken Salad

This Avocado Chicken Salad is fresh, creamy, and packed with flavor! Juicy chicken, ripe avocado, and a zesty lime dressing come together for a quick and healthy meal. Perfect for lunch or a light dinner, it’s ready in just 15 minutes!

Course Brunch, Lunch, Salad

Cuisine American

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 356kcal

Author Joanna Cismaru

Ingredients

• 2 cups cooked chicken shredded or diced
• 2 ripe avocados diced
• 1 cup cherry tomatoes halved
• ½ cup red onion finely chopped
• ¼ cup fresh cilantro chopped
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• salt and pepper to taste

US Customary – Metric

Instructions

• In a large bowl, combine the cooked chicken, diced avocados, cherry tomatoes, red onion, and fresh cilantro.
  
• In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
  
• Pour the dressing over the chicken and avocado mixture. Gently toss to combine, ensuring all ingredients are evenly coated.
  
• Serve the avocado chicken salad on its own or over a bed of lettuce leaves for a light and refreshing meal.

Notes

1. Use a rotisserie chicken for quick prep.
2. Add the avocado just before serving to keep it from browning.
3. Taste the dressing before tossing—adjust the lime and salt to suit your preference.
4. Serve it as a salad, in wraps, or on toast for versatility.

Nutrition

Serving: 1serving | Calories: 356kcal | Carbohydrates: 13g | Protein: 20g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 53mg | Sodium: 65mg | Potassium: 772mg | Fiber: 7g | Sugar: 3g | Vitamin A: 429IU | Vitamin C: 23mg | Calcium: 31mg | Iron: 2mg

The post Avocado Chicken Salad appeared first on Craving Home Cooked.

This Welsh Rarebit will steal the spotlight at dinner! We’re talking about crispy bread topped with a velvety, spiced cheddar sauce infused with dark ale. It’s quick, it’s easy, and it’s about to become your new favorite comfort food!

Let me tell you, this Welsh Rarebit has completely changed the way I think about toast! Imagine thick slices of crispy sourdough bread, smothered with a rich, velvety cheddar cheese sauce that’s been infused with dark ale and a hint of spice. It’s comfort food at its finest, and the best part is, it’s so simple to make!

Ingredients You’ll Need

• Bread: Opt for sturdy bread like sourdough or a rustic artisan loaf.
• Unsalted Butter: It helps meld all the flavors together. If you have salted butter, you can use it but consider reducing added salt later.
• Dark Ale or Stout Beer: Infuses the sauce with deep, malty flavors that complement the sharp cheddar. If you prefer non-alcoholic options, you can substitute with non-alcoholic beer or even milk for a milder taste.
• Worcestershire Sauce: Brings a savory umami kick to the sauce. If you’re out, a splash of soy sauce can provide a similar depth.
• Spices: You’ll need some mustard powder, paprika and some cayenne pepper for a bit of spice. Adjust the amount of cayenne pepper to your taste.
• Cheese (shredded): You’ll want a nice sharp cheddar cheese. You can mix in other cheeses like Gruyère or Swiss.
• Egg Yolk: Adds creaminess and helps to slightly thicken the sauce.
• Salt and Pepper: Season the sauce to bring out all the flavors. Adjust to your liking.

Start by toasting 4 slices of sourdough bread until they’re golden and crisp. You can use a toaster or place them on a baking sheet in a preheated oven at 375°F (190°C) for about 5 minutes on each side.

In a medium saucepan over low heat, melt 2 tablespoons of unsalted butter. Once melted, stir in ¾ cup of dark ale or stout beer, keeping the heat low to prevent it from boiling. Stir in 2 teaspoons of Worcestershire sauce, 1 teaspoon of mustard powder, ¼ teaspoon of paprika, and ¼ teaspoon of cayenne pepper. Mix well to combine all the flavors.

Gradually add 2 cups of shredded sharp cheddar cheese to the saucepan, stirring constantly until the cheese is fully melted and the sauce is smooth. In a small bowl, lightly beat 1 egg yolk. Take a few tablespoons of the hot cheese mixture and slowly whisk it into the egg yolk to temper it.

Pour the tempered egg yolk mixture back into the saucepan, stirring constantly to fully incorporate it into the cheese sauce. Taste the sauce and add salt and pepper as needed to suit your preference.

Place the toasted bread slices on a baking sheet. Generously pour the cheese sauce over each slice, ensuring they are well-covered. Place the baking sheet under the broiler for 1-2 minutes until the sauce is bubbly and slightly browned. Remove from the oven and sprinkle with 1 tablespoon of chopped fresh parsley for garnish. Serve immediately while hot.

How To Serve

I love to pair Walsh Rarebit with sides that complement its rich, savory flavors such as a simple salad or a warm soup. Here are some ideas you might like:

Cabbage Soup

Easy Coleslaw Recipe

Chicken Meatball Noodle Soup

Apple Walnut Salad

More Delicious Breakfast Recipes

• Texas Toast
• Breakfast Sandwich
• Breakfast Tacos
• Huevos Rancheros
• Chocolate Rice Krispie Treats

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Welsh Rarebit

Welsh Rarebit is a classic dish featuring toasted bread topped with a rich, creamy cheddar cheese and ale sauce. It's an indulgent and easy-to-make recipe that's perfect for a quick yet satisfying meal.

Course Breakfast, Brunch

Cuisine British

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 490kcal

Author Joanna Cismaru

Ingredients

• 4 slices sourdough bread or some other sturdy bread
• 2 tablespoons unsalted butter
• ¾ cup dark ale beer or stout
• 2 teaspoons Worcestershire sauce
• 1 teaspoon mustard powder
• ¼ teaspoon paprika
• ¼ teaspoon cayenne pepper
• 2 cups sharp cheddar cheese shredded
• 1 egg yolk
• salt and pepper to taste
• 1 tablespoon fresh parsley chopped

US Customary – Metric

Instructions

• Start by toasting the slices of bread. You can do this in a toaster until they're golden brown or in an oven preheated to 375°F (190°C) for about 5 minutes on each side. Set the toasted bread aside.
  
• In a medium saucepan over low heat, melt the butter. Once melted, reduce the heat to low and add in the beer. Allow the beer to warm up without letting it boil. Stir in the Worcestershire sauce, mustard powder, paprika, and cayenne pepper (if using) into the beer mixture. Mix well.
  
• Gradually add the grated cheese to the saucepan, stirring constantly. Continue to cook on low heat until the cheese is fully melted and the mixture is smooth. In a small bowl, lightly beat the egg yolk. Take a few tablespoons of the cheese mixture and slowly whisk it into the egg yolk to temper it. Then, pour this egg yolk mixture back into the saucepan, stirring constantly to ensure the yolk doesn't scramble. Taste and season with salt and pepper as needed.
  
• Pour the cheese mixture over the toasted bread slices, ensuring each slice is generously covered. Place the covered toast under the broiler for a minute or two until bubbly and slightly browned. Sprinkle with chopped parsley for garnish (if using).
  

Notes

1. Bread Choice: Use sturdy bread like sourdough to hold up under the rich cheese sauce.
2. Cheese Variations: Feel free to mix in other cheeses like Gruyère or add a bit of blue cheese for extra flavor.
3. Non-Alcoholic Option: Substitute the beer with milk or non-alcoholic beer if you prefer.
4. Watch the Broiler: Keep a close eye when broiling to prevent the cheese from burning.

Nutrition

Serving: 1serving | Calories: 490kcal | Carbohydrates: 37g | Protein: 21g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 797mg | Potassium: 164mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1006IU | Vitamin C: 2mg | Calcium: 447mg | Iron: 3mg

The post Welsh Rarebit appeared first on Craving Home Cooked.

My Egg Drop Soup combines rich chicken broth with delicate egg ribbons and fresh green onions. It’s a cozy meal that’s ready in just 15 minutes and perfect for lunch or dinner.

I’m thrilled to share my go-to Egg Drop Soup recipe with you—it’s honestly one of the easiest and most comforting soups you can make. Whether you’re juggling a busy day or just need a quick pick-me-up, this soup has got your back. Picture this: silky egg ribbons swirling in a flavorful chicken broth, kissed with ginger and sesame oil. It’s like a warm hug in a bowl!

Making this soup is a breeze, and the best part? You probably have most of the ingredients in your pantry already. I love how versatile it is too—you can toss in some peas or corn for extra texture, or keep it simple and let the eggs shine. Plus, it’s perfect for impressing guests without spending hours in the kitchen.

Ingredients You’ll Need

• Chicken Broth: I use chicken broth to make this soup super quick and easy to make. Opt for low sodium or no sodium added so that you can control the sodium content.
• Cornstarch and Water: To create a slurry that thickens the broth slightly. If you don’t have cornstarch on hand, arrowroot powder or rice flour are excellent substitutes.
• Eggs: When beaten and slowly added, they form those beautiful, silky egg ribbons that make Egg Drop Soup so special. For a richer texture, you can use egg yolks instead of whole eggs.
• Soy Sauce: For a deep umami flavor to the soup. If you need a gluten-free option, tamari works perfectly as a substitute. Opt for low sodium soy sauce if possible.
• Sesame Oil: A drizzle of sesame oil infuses the soup with a nutty aroma. If you’re out of sesame oil, a touch of olive oil can work, though it won’t provide the same depth of flavor.
• Fresh Ginger: Grated ginger brings a bright and zesty kick to the soup. If you don’t have any fresh, ground ginger will work.
• Green Onions: Thinly sliced green onions add a fresh, mild onion flavor and a pop of color for garnish. If you don’t have green onions, regular scallions or chives make great alternatives.
• Frozen Peas and Corn Kernels (optional): These add a touch of sweetness and extra texture. Feel free to use fresh peas and corn if you prefer a more vibrant taste and crunch.
• Salt and White Pepper: These seasonings enhance all the flavors in the soup. Adjust the amounts to taste, especially depending on how salty your broth is.

In a medium pot, bring 4 cups of low-sodium chicken broth to a gentle boil over medium-high heat. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Slowly add the slurry to the boiling broth, stirring continuously to prevent lumps and achieve a slightly thickened consistency.

Stir in 1 teaspoon of low-sodium soy sauce, 1 teaspoon of sesame oil, and 1 teaspoon of freshly grated ginger into the pot. Taste the broth and adjust the seasoning with salt and white pepper as needed.

Reduce the heat to medium-low. Slowly pour in 3 beaten large eggs in a steady stream while gently stirring the broth in a circular motion with a fork or chopsticks. This technique creates the signature silky egg ribbons.

Add ½ cup of frozen peas and ½ cup of corn kernels to the soup. Let them cook for another 2-3 minutes until they are heated through and tender. Remove the pot from heat and garnish the soup with 2 tablespoons of thinly sliced green onions.

How To Serve

Here are some ideas of what you can pair this Egg Drop Soup with:

Cucumber Avocado Salad

Asian Style Slaw

Pork Belly Bao Buns (Gua Bao)

Skillet Spicy Tofu Stir Fry

More Delicious Soup Recipes

• Zucchini Soup
• Italian Wedding Soup
• Pasta Fagioli
• Cream of Cauliflower Soup
• Roasted Red Pepper Soup

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Egg Drop Soup

This Egg Drop Soup is a quick and comforting dish, perfect for any day. With silky egg ribbons, aromatic ginger, and fresh green onions, it’s a flavorful soup that’s ready in just 15 minutes.

Course Dinner, Lunch, Soup

Cuisine Chinese

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 139kcal

Author Joanna Cismaru

Ingredients

• 4 cups chicken broth low sodium
• 1 tablespoon cornstarch
• 2 tablespoons water
• 3 large eggs beaten
• 1 teaspoon soy sauce low sodium
• 1 teaspoon sesame oil
• 1 teaspoon ginger grated
• 2 green onions thinly sliced
• salt and white pepper to taste
• ½ cup frozen peas optional
• ½ cup corn kernels optional

US Customary – Metric

Instructions

• In a medium pot, bring the chicken broth to a gentle boil over medium-high heat. In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Add the slurry to the boiling broth, stirring well to thicken slightly.
  
• Stir in the soy sauce, sesame oil, and grated ginger. Adjust the seasoning with salt and white pepper to taste.
  
• Reduce the heat to medium-low. Slowly pour the beaten eggs into the soup in a steady stream while gently stirring the broth in a circular motion with a fork or chopsticks. This will create the characteristic egg ribbons.
  
• If using, add the frozen peas and corn kernels. Let them cook for another 2-3 minutes until they are heated through.
  
• Garnish the soup with thinly sliced green onions. Serve hot.

Notes

1. Texture Tips: If you prefer a thicker soup, increase the amount of cornstarch slurry. For a lighter version, reduce the cornstarch slightly.
2. Garnish Variations: Experiment with different garnishes like cilantro, bok choy, or a drizzle of chili oil to personalize your soup.
3. Broth Options: While chicken broth is traditional, try using vegetarian broth or a homemade broth. If you’re using store-bought, opt for a high-quality brand for the best taste.
4. Egg Variations: For a richer texture, you can use egg yolks instead of whole eggs. This will create a more velvety soup.

Nutrition

Serving: 1serving | Calories: 139kcal | Carbohydrates: 11g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 140mg | Sodium: 214mg | Potassium: 349mg | Fiber: 2g | Sugar: 3g | Vitamin A: 410IU | Vitamin C: 9mg | Calcium: 41mg | Iron: 2mg

The post Egg Drop Soup appeared first on Craving Home Cooked.

Let’s face it—sometimes you need a meal that’s both effortless and crowd-pleasing. Enter my Chicken Quesadillas: a harmonious blend of seasoned chicken, vibrant bell peppers, and gooey cheese all tucked into crispy tortillas. It’s the kind of dish that makes dinner feel special without the extra fuss.

Why You’ll Love These Chicken Quesadillas

You know those moments when you’re craving something tasty but don’t want to spend hours in the kitchen? These Chicken Quesadillas are just the ticket. Imagine biting into a crispy, golden tortilla filled with tender shredded chicken, melted cheddar and Monterey Jack cheeses, and a medley of sautéed bell peppers and onions. It’s a simple yet flavor-packed meal that feels like a treat every time.

What’s great about this recipe is how easy it is to make, even on a busy weeknight. I’ve been there—standing in front of the fridge, wondering what to whip up that’s both quick and satisfying. These quesadillas check all the boxes. Plus, you can customize them to your liking, maybe add a dash of hot sauce for some kick or swap in your favorite veggies.

Ingredients You’ll Need

• Cooked Chicken: I use shredded cooked chicken for convenience. Leftover roast chicken or a store-bought rotisserie chicken works perfectly. If you prefer, you can cook fresh chicken breasts or thighs and shred them.
• Cheddar and Monterey Jack Cheeses: A delicious blend of sharp cheddar and creamy Monterey Jack for that rich, melty goodness. I recommend shredding the cheeses yourself so they melt smoothly. You can substitute with Colby, Pepper Jack, or your favorite cheeses.
• Red and Green Bell Peppers: If you don’t have both colors, using one is just fine or use any color you have.
• Onion and garlic: Essential flavor enhancers.
• Spices (Ground Cumin, Chili Powder, Salt, and Pepper): These spices bring warmth and depth to the filling. Adjust the amounts to suit your taste. If you like a bit more heat, consider adding a pinch of cayenne pepper.
• Flour Tortillas: Medium-sized flour tortillas (about 8 inches) are perfect for folding over the filling. You can use whole wheat or gluten-free tortillas if you like.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped red bell pepper, green bell pepper, small onion, and 2 cloves of minced garlic. Sauté the vegetables for about 5 minutes until they become tender.

Add 2 cups of shredded cooked chicken to the skillet with the vegetables. Sprinkle in ½ teaspoon of ground cumin, ½ teaspoon of chili powder, and salt and pepper to taste. Stir everything together and cook for another 2-3 minutes until the chicken is heated through.

Lay out a medium flour tortilla (about 8 inches) on a flat surface. Sprinkle a mixture of shredded cheddar cheese and Monterey Jack cheese (about ¼ cup of each) evenly over one half of the tortilla. Spoon a portion of the chicken and vegetable mixture over the layer of cheese. Then, sprinkle a little more of the cheddar and Monterey Jack cheeses on top of the filling. Fold the empty half of the tortilla over the filled side to create a half-moon shape. Press down gently to hold everything in place.

In a clean large skillet or griddle, melt a small amount of butter (about ½ tablespoon) over medium heat. Place the folded quesadilla in the skillet. Cook the quesadilla for 2-3 minutes on one side until it’s golden brown and the cheese begins to melt. Then, carefully flip it over using a spatula. Cook the other side for another 2-3 minutes until it’s also golden brown and the cheese is fully melted inside.

Once all the quesadillas are cooked, use a sharp knife or pizza cutter to slice each one into wedges. Serve them immediately with your favorite toppings like sour cream, salsa, or guacamole.

How To Serve

When I serve these chicken quesadillas, I like to add some sides like fresh dips, salads, and tasty treats complement the flavors perfectly. Here are some ideas:

 

Esquites (Mexican Street Corn Salad)

Easy Summer Fruit Salad

Mexican Rice

Easy Corn Salad

More Delicious Recipes

• Cheesy Beef Quesadillas
• Beef Carnitas
• Salmon Quesadillas
• Instant Pot Shredded Chicken
• Chicken Street Tacos

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Chicken Quesadillas

Chicken Quesadillas are a tasty and quick meal featuring shredded chicken, melted cheeses, and sautéed veggies folded inside crispy flour tortillas. This simple recipe combines tender chicken with cheddar and Monterey Jack cheeses, along with bell peppers and onions for extra flavor.

Course Brunch, Lunch

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 622kcal

Author Joanna Cismaru

Ingredients

• 2 cups cooked chicken shredded
• 1 cup cheddar cheese shredded
• 1 cup Monterey Jack cheese shredded
• 1 small red bell pepper chopped
• 1 small green bell pepper chopped
• 1 small onion chopped
• 2 cloves garlic minced
• 1 tablespoon olive oil
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• salt and pepper to taste
• 8 medium flour tortillas about 8 inches
• 2 tablespoons butter

US Customary – Metric

Instructions

• In a large skillet, heat the olive oil over medium heat. Add the chopped red and green bell peppers, onion, and minced garlic. Sauté until the vegetables are tender, about 5 minutes.
  
• Add the shredded chicken to the skillet and season with ground cumin, chili powder, salt, and pepper. Stir to combine and cook for another 2-3 minutes until heated through. Remove from heat.
  
• Place a flour tortilla on a flat surface. Sprinkle a mixture of cheddar and Monterey Jack cheese evenly over half of the tortilla. Spoon some of the chicken and vegetable mixture over the cheese, then top with more cheese. Fold the tortilla over to cover the filling. Repeat with the remaining tortillas and filling.
  
• In a large skillet or griddle, melt a small amount of butter over medium heat. Place a quesadilla in the skillet and cook for 2-3 minutes on each side, until the tortilla is golden brown and the cheese is melted.
  
• Repeat with the remaining quesadillas, adding more butter as needed.
• Cut each quesadilla into wedges and serve hot. Optional toppings include sour cream, guacamole, salsa, and fresh cilantro.

Notes

1. Get Creative with Fillings: Feel free to customize the quesadillas to your liking. Add sliced jalapeños for a spicy kick, corn kernels for sweetness, or black beans for extra protein. The possibilities are endless, so feel free to make it your own.
2. Freshly Shred the Cheese: I prefer to shred the cheese myself rather than using pre-shredded varieties. Freshly shredded cheese melts more smoothly and gives a creamier texture to the quesadillas.
3. Assemble Before Cooking: To streamline the cooking process, assemble all the quesadillas before you start cooking them. This way, you can focus on cooking each one perfectly without rushing.
4. Vegetarian Option: For a meatless version, substitute the chicken with sautéed mushrooms, spinach, or a mix of grilled vegetables. You’ll still have a delicious and satisfying meal.
5. Easy Flipping Tip: When cooking, use a large spatula to flip the quesadillas gently. Holding the top of the quesadilla with your fingers can help keep the filling intact during the flip—just be careful with the heat.

Nutrition

Serving: 1serving | Calories: 622kcal | Carbohydrates: 35g | Protein: 37g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 900mg | Potassium: 394mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1429IU | Vitamin C: 40mg | Calcium: 521mg | Iron: 4mg

The post Chicken Quesadillas appeared first on Craving Home Cooked.