Creamy, cheesy, and loaded with that smoky-sweet street corn flavor we all pretend we don’t crave every time we pass a food truck. This Mexican Street Corn Pasta Bake is a quick mix of pantry staples and bold flavors, all baked into a bubbly, golden-topped comfort bomb. Weeknight dinner? Covered. Potluck hero? That too.

I’ve always loved elote—there’s just something about that creamy, cheesy, spicy combo that hits every craving at once. But slathering corn on the cob isn’t always in the cards, so this pasta bake is my go-to shortcut. It gives you all those bold, bright flavors in a comforting, cheesy bake that you can pull off any night of the week—and let’s be honest, it’s way less messy.

Before You Start + Ingredient Notes

• Use any corn – Fresh, frozen, canned—it all works. Just drain if needed.
• No cotija? Feta’s a great sub. Even cheddar if you’re feeling rebellious.
• Want heat? Add diced jalapeños or a pinch of cayenne.
• Make ahead? Assemble it, refrigerate, then bake when you’re ready. Dinner = done.

Penne or elbows work great. Drain and set aside.

Cook onion in butter, then add garlic, corn, and spices. Let it all get cozy for 5 minutes.

Mix sour cream, mayo, and cotija. Stir it into the corn mixture.

Add pasta and half the shredded cheese. Stir well.

Transfer to a baking dish, top with the rest of the cheese, and bake at 375°F for 20 minutes until bubbly. Garnish with lime juice and fresh cilantro. Then try not to eat it straight out of the pan.

Try These Pasta Bakes Next

• Cheesy Tomato Beef Pasta Bake
• Ravioli Alfredo Bake
• Baked Spaghetti
• Baked Mostaccioli
• Baked Feta Pasta (Tik Tok Pasta)

Print

Mexican Street Corn Pasta Bake

This Mexican Street Corn Pasta Bake combines all the creamy, zesty flavor of elote with cheesy baked pasta for an easy, crowd-pleasing dinner.

Course Dinner

Cuisine American, Mexican

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 599kcal

Author Joanna Cismaru

Equipment

• 9×13-inch Casserole Dish

Ingredients

• 12 ounces penne or elbow pasta
• 1 tablespoon butter
• 1 small onion diced
• 2 cloves garlic minced
• 3 cups corn fresh, frozen, or canned
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup sour cream
• ½ cup mayonnaise
• 1 cup cotija cheese or feta, crumbled
• 1 cup Monterey Jack cheese shredded
• ½ cup fresh cilantro chopped
• juice of 1 lime

US Customary – Metric

Instructions

• Cook pasta according to package instructions. Drain and set aside.
• In a skillet, melt butter and sauté onion for 3 minutes. Add garlic, corn, chili powder, paprika, salt, and pepper. Cook for 5 minutes.
• In a bowl, mix sour cream, mayonnaise, and cotija cheese. Stir into the corn mixture.
• Add pasta and half of the shredded cheese. Stir well.
• Transfer to a baking dish and top with remaining cheese. Bake at 375°F (190°C) for 20 minutes until bubbly.
• Garnish with fresh cilantro and lime juice before serving.

Notes

1. Corn – Fresh, frozen, or canned all work. Just make sure it’s drained if needed.
2. Cheese swaps – No cotija? Feta works great. Monterey Jack can be swapped for cheddar or pepper jack.
3. Lime juice – Don’t skip it. It balances the richness and ties everything together.
4. Spice it up – Add jalapeños or cayenne if you want more heat.
5. Make ahead – Assemble, refrigerate, and bake when ready. You may need to add 5 extra minutes if baking cold.
6. Storage – Leftovers keep for 3–4 days in the fridge. Reheat with a splash of milk if it thickens.

Nutrition

Serving: 1serving | Calories: 599kcal | Carbohydrates: 63g | Protein: 19g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 752mg | Potassium: 411mg | Fiber: 4g | Sugar: 6g | Vitamin A: 858IU | Vitamin C: 6mg | Calcium: 315mg | Iron: 2mg

The post Mexican Street Corn Pasta Bake 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

Print

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.

Get ready to indulge in Tres Leches Cake, a luscious dessert that’s as decadent as it is delightful. Picture a moist, spongey cake soaking up a trio of creamy milks, then topped with airy whipped cream and fresh strawberries. Perfect for any occasion, this recipe transforms simple ingredients into a sweet masterpiece that will have everyone asking for seconds.

Why You’ll Adore This Tres Leches Cake

Let’s be honest—there are desserts that make you go “meh” and then there’s Tres Leches Cake, which makes you go “wow!” Imagine sinking your fork into a moist, spongy cake that’s soaked in a luscious trio of milks, topped with fluffy whipped cream, and garnished with fresh strawberries or a sprinkle of cinnamon. It’s like a cloud of creamy goodness that stays perfectly soft, even days after you’ve baked it.

But what really sets this recipe apart is how versatile it is. You can dress it up with fresh berries for a pop of color and tartness, or keep it classic with a dusting of cinnamon. Plus, it’s surprisingly easy to make! With straightforward steps and ingredients you probably already have in your pantry, you’ll have a stunning dessert ready to wow your guests or delight your family in no time.

Ingredients You’ll Need

• All-purpose Flour: Provides the structure for your cake, ensuring it stays light and airy. If you’re looking for a gluten-free option, you can substitute with a gluten-free flour blend.
• Baking Powder: Helps the cake rise, creating that fluffy texture we all love. If you don’t have baking powder on hand, a mix of baking soda and cream of tartar can work as a substitute.
• Salt: Enhances all the sweet flavors without overpowering them. Just a pinch more or less can adjust the overall taste balance to your preference.
• Eggs (Separated): The yolks add richness, while the whites create airy lightness in the cake. If you’re vegan or allergic, aquafaba serves as a great substitute for the egg whites.
• Granulated Sugar: Sweetens the cake and helps achieve the desired texture.
• Whole Milk: Adds moisture and a subtle creaminess to the batter. If you prefer a dairy-free option, almond milk or oat milk can be excellent substitutes.
• Vanilla Extract: Infuses the cake with a warm, comforting aroma. If you’re out of vanilla, a bit of almond extract can add a lovely twist.

• Evaporated Milk: Adds a creamy depth without making the cake too sweet. If you can’t find evaporated milk, evaporated coconut milk works wonderfully as a substitute.
• Sweetened Condensed Milk: Brings intense sweetness and richness, ensuring every bite is delectably moist. For a less sweet version, you can reduce the amount slightly or use a sugar-free condensed milk alternative.
• Whole Milk: Balances the mixture, keeping it smooth and pourable. Again, dairy-free alternatives like soy milk can be used if needed.

• Heavy Cream: Whips up into a light, airy topping that complements the cake’s richness.
• Powdered Sugar: Sweetens the whipped cream without adding any graininess. You can substitute with confectioners’ sugar or a sugar-free powdered sweetener if desired.
• Vanilla Extract: Enhances the flavor of the whipped cream, adding a touch of warmth. A splash of almond extract can also be used for a different flavor note.
• Fresh Strawberries or Cinnamon (Optional): Add a burst of color and a hint of tartness with fresh strawberries, or sprinkle some cinnamon for a warm, spicy finish. Feel free to get creative with your garnishes to make the cake uniquely yours.

Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish thoroughly. In a medium bowl, whisk together 1 cup of all-purpose flour, 1½ teaspoons of baking powder, and ¼ teaspoon of salt. Set this mixture aside.

Tip: Sifting the dry ingredients helps prevent lumps and ensures an even texture in your cake, resulting in a smoother batter.

In a large bowl, beat 5 egg yolks with ¾ cup of granulated sugar on high speed until the mixture turns pale yellow and creamy. This usually takes about 3-5 minutes. Stir in ⅓ cup of whole milk and 1 teaspoon of vanilla extract into the egg yolk mixture. Mix until everything is well combined.

Tip: Adding the milk gradually helps maintain the airy texture you’ve just created, preventing the batter from becoming too dense.

Gently fold the flour mixture into the egg yolk mixture until just combined.

Tip: Use a spatula to fold the ingredients together carefully, avoiding overmixing, which can deflate the batter and make the cake dense instead of fluffy.

In a separate bowl, beat 5 egg whites on high speed until soft peaks form. Gradually add the remaining ¼ cup of granulated sugar and continue beating until stiff peaks form. Gently fold the beaten egg whites into the batter until just combined.

Tip: Use a gentle folding motion to keep as much air in the batter as possible, ensuring a light and fluffy cake. Stop folding as soon as the egg whites are incorporated.

Pour the batter into your prepared baking dish and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the baking dish.

Tip: Avoid opening the oven door early, as it can cause the cake to sink. Keep a close eye on the baking time to achieve that perfect golden brown.

In a large bowl, whisk together 1 can of evaporated milk, 1 can of sweetened condensed milk, and 1 cup of whole milk until well combined.

Once the cake has cooled, poke holes all over the top using a fork. Slowly pour the milk mixture over the cake, allowing it to soak in evenly. Cover the cake and refrigerate for at least 4 hours, preferably overnight.

Tip: Pour the mixture slowly and evenly to ensure every part of the cake absorbs the liquid. Letting the cake chill thoroughly allows it to fully absorb the milk mixture, resulting in a wonderfully moist and flavorful dessert that holds together beautifully when sliced.

In a large bowl, beat 1½ cups of heavy cream, 3 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract on high speed until stiff peaks form. Spread the whipped cream evenly over the chilled cake. Garnish with fresh strawberries or a sprinkle of cinnamon, if desired. Slice the cake and serve it cold.

Tip: For an extra touch of indulgence, drizzle a bit of caramel or chocolate sauce on top before serving. This adds an extra layer of sweetness and visual appeal, making each slice even more irresistible.

More Delicious Cake Recipes

• Opera Cake
• Basque Cheesecake
• Red Velvet Cake
• Mardi Gras King Cake
• Caramel Apple Cake

Print

Tres Leches Cake

Tres Leches Cake is a wonderfully moist and creamy dessert made by soaking a light sponge cake in a mixture of three kinds of milk. Topped with fluffy whipped cream and fresh strawberries or a sprinkle of cinnamon, this cake is perfect for any celebration or a sweet treat anytime.

Course Dessert

Cuisine American, Mexican

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 50 minutes minutes

Servings 12

Calories 404kcal

Author Joanna Cismaru

Equipment

• 5-speed Hand Mixer
• 9×13-inch Casserole Dish

Ingredients

For the Cake:

• 1 cup all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• 5 large eggs separated
• 1 cup granulated sugar divided
• ⅓ cup whole milk
• 1 teaspoon vanilla extract

For the Tres Leches Mixture:

• 12 ounces evaporated milk 1 can
• 14 ounces sweetened condensed milk 1 can
• 1 cup whole milk

For the Topping:

• 1½ cups heavy cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• fresh strawberries or cinnamon, optional, for garnish

US Customary – Metric

Instructions

• Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
• In a medium bowl, whisk together 1 cup of all-purpose flour, 1½ teaspoons of baking powder, and ¼ teaspoon of salt. Set aside.
• In a large bowl, beat 5 egg yolks with ¾ cup of granulated sugar on high speed until the yolks are pale yellow. Stir in ⅓ cup of whole milk and 1 teaspoon of vanilla extract.
• Gently fold the flour mixture into the egg yolk mixture until just combined.
• In a separate bowl, beat the 5 egg whites on high speed until soft peaks form. Gradually add the remaining ¼ cup of granulated sugar and continue beating until stiff peaks form.
• Gently fold the egg whites into the batter until just combined. Pour the batter into the prepared baking dish and spread evenly.
• Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the baking dish.
• In a large bowl, whisk together 1 can of evaporated milk, 1 can of sweetened condensed milk, and 1 cup of whole milk.
• Once the cake has cooled, poke holes all over the top using a fork. Slowly pour the milk mixture over the cake, allowing it to soak in. Cover and refrigerate for at least 4 hours or overnight.
• In a large bowl, beat 1½ cups of heavy cream, 3 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract on high speed until stiff peaks form.
• Spread the whipped cream evenly over the chilled cake.
• Garnish with fresh strawberries or a sprinkle of cinnamon if desired. Slice and serve cold.

Notes

1. Room Temperature Ingredients: Ensure your eggs and dairy are at room temperature before you start. This helps them incorporate more smoothly into the batter, resulting in a lighter, more airy cake.
2. Chilling Time: The longer you let the cake chill, the more the flavors meld together. If possible, make it the day before you plan to serve it.
3. Serving Suggestions: Pair this cake with a cup of coffee or tea to balance the sweetness. It also makes a fantastic centerpiece for any dessert table.
4. Storage: Tres Leches Cake keeps well in the refrigerator for up to 3 days. Just cover it tightly to prevent it from drying out.

Nutrition

Serving: 1serving | Calories: 404kcal | Carbohydrates: 50g | Protein: 10g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 134mg | Sodium: 169mg | Potassium: 369mg | Fiber: 0.3g | Sugar: 42g | Vitamin A: 750IU | Vitamin C: 2mg | Calcium: 256mg | Iron: 1mg

The post Tres Leches Cake appeared first on Craving Home Cooked.

This Flan is a classic for a reason—creamy custard topped with a luscious caramel sauce. It looks fancy but comes together easily, making it the perfect dessert for impressing guests or treating yourself. Just be ready for everyone to ask for seconds!

This flan recipe brings back the best memories for me because it’s something I learned to make with my mom when I was a kid. It’s silky smooth, with a rich caramel layer that perfectly complements the creamy custard. The best part? It’s surprisingly easy to make and tastes just like a dessert you’d order at a fancy restaurant, but right from your own kitchen!

Ingredients You’ll Need

• Granulated sugar: This is for the caramel layer. It gives that deep, rich flavor and beautiful golden color.
• Water: You’ll mix this with the sugar to help it melt evenly while making the caramel.
• Sweetened condensed milk: Makes the flan super creamy and sweet. It’s a must for that classic flan texture.
• Evaporated milk: Adds richness without making the flan too heavy. You can swap it with whole milk in a pinch.
• Whole milk: For extra creaminess and balance. If you’re out of it, half-and-half can work too.
• Eggs: These are the base of the custard, giving structure and that perfect silky texture.
• Vanilla extract: For that extra layer of warmth and flavor. Use the best quality you have!

Start by adding 1 cup granulated sugar and ¼ cup water to a medium saucepan over medium heat. Stir gently until the sugar dissolves. Once it’s all melted, stop stirring and let it cook. Watch closely—when the sugar turns a deep amber color (about 10-12 minutes), immediately pour it into the bottom of a 9-inch round cake pan or flan mold. Tilt the pan to coat the bottom evenly. Let it cool and harden.

Tip: Be careful not to overcook the caramel or it will taste bitter.

While the caramel sets, preheat your oven to 350°F (175°C). In a large bowl, whisk together 1 can of sweetened condensed milk, 1 can of evaporated milk, 1 cup of whole milk, 5 large eggs, and 1 tablespoon vanilla extract. Keep whisking until the mixture is smooth and well combined.

Tip: Strain the mixture through a fine-mesh sieve to catch any egg solids for a super smooth flan.

Pour the flan mixture over the hardened caramel in your prepared pan. Place the flan pan inside a larger baking dish. Carefully pour hot water into the larger baking dish until it reaches halfway up the sides of the flan pan. This water bath helps cook the flan gently and evenly.

Tip: The water bath prevents the flan from cracking or overcooking around the edges.

Place the baking dish in the oven and bake for 60 minutes, or until the flan is mostly set but still has a slight jiggle in the center.

Tip: That jiggle means your flan will be perfectly creamy once chilled.

Remove the flan from the oven and let it cool to room temperature. Then cover it and refrigerate for at least 4 hours, or overnight, to allow the custard to fully set.

When ready to serve, run a knife around the edges of the flan to loosen it from the pan. Place a large serving plate over the top and quickly flip it over to release the flan onto the plate, letting the caramel drizzle over the top. Slice and enjoy!

More Delicious Desserts

• Opera Cake
• Chocolate Pots de Crème
• Banoffee Pie
• Banana Cream Pie
• Magic Flan Cake (Chocoflan)

Print

Flan Recipe

This Flan is a classic, creamy custard dessert with a rich caramel sauce on top. Made with simple ingredients like sweetened condensed milk, evaporated milk, and eggs, it's smooth, indulgent, and perfect for any occasion. Plus, it’s easier to make than you might think!

Course Dessert

Cuisine Spanish

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Chill Time 4 hours hours

Total Time 5 hours hours 15 minutes minutes

Servings 8

Calories 381kcal

Author Joanna Cismaru

Ingredients

For the Caramel:

• 1 cup granulated sugar
• ¼ cup water

For the Flan:

• 14 ounces sweetened condensed milk 1 can
• 12 ounces evaporated milk 1 can
• 1 cup whole milk
• 5 large eggs
• 1 tablespoon vanilla extract

US Customary – Metric

Instructions

• In a medium saucepan, combine 1 cup granulated sugar and ¼ cup water. Cook over medium heat, stirring gently, until the sugar dissolves. Increase the heat to medium-high and cook without stirring until the mixture turns a deep amber color, about 10-12 minutes. Be careful not to burn the caramel.
  
• Immediately pour the caramel into the bottom of a 9-inch round cake pan or a flan mold, tilting to evenly coat the bottom. Set aside to cool and harden.
• Preheat your oven to 350°F (175°C).
• In a large bowl, whisk together 1 can sweetened condensed milk, 1 can evaporated milk, 1 cup whole milk, 5 large eggs, and 1 tablespoon vanilla extract until smooth and well combined.
  
• Pour the flan mixture through a fine-mesh sieve into the caramel-coated pan. This helps remove any egg solids and ensures a smooth custard.
• Place the flan pan inside a larger baking dish. Carefully pour hot water into the larger baking dish to come halfway up the sides of the flan pan. This water bath (bain-marie) helps the flan cook evenly and prevents cracking.
  
• Bake in the preheated oven for 60 minutes, or until the flan is set but still slightly jiggly in the center.
  
• Remove the flan from the water bath and let it cool to room temperature. Cover and refrigerate for at least 4 hours, or overnight.
• To unmold, run a knife around the edges of the flan to loosen it. Place a large serving plate over the flan pan and quickly invert to release the flan onto the plate, allowing the caramel to drizzle over the top.
  

Notes

1. Use a water bath (bain-marie) to prevent the flan from cracking and to ensure even cooking.
2. Make sure to let the caramel cool and harden before pouring the custard over it.
3. Store leftover flan in the refrigerator for up to 4 days, covered tightly to keep it fresh.
4. To easily release the flan, run a knife around the edges before inverting it onto a plate.

Nutrition

Serving: 1serving | Calories: 381kcal | Carbohydrates: 58g | Protein: 12g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 149mg | Sodium: 165mg | Potassium: 405mg | Sugar: 58g | Vitamin A: 452IU | Vitamin C: 2mg | Calcium: 308mg | Iron: 1mg

The post Flan Recipe appeared first on Craving Home Cooked.

Looking for an easy weeknight dinner? This Fajita Chicken Casserole has got you covered! Juicy chicken, fresh bell peppers, and gooey cheese come together for a meal that’s as comforting as it is delicious.

Super Easy Fajita Chicken Casserole

This Fajita Chicken Casserole is a game-changer in my kitchen. I love how effortlessly it comes together – just layer the ingredients and let the oven work its magic. The result is juicy chicken and perfectly cooked bell peppers, all smothered in melty cheese. It’s the kind of recipe that makes you look like a culinary genius without breaking a sweat.

What’s great about this dish is its versatility. Serve it over rice for a hearty meal or wrap it in tortillas for that classic fajita experience. Either way, it’s packed with bold, vibrant flavors that make every bite irresistible. It’s one of those go-to recipes that I can always count on for a delicious, stress-free dinner.

• Chicken breasts, boneless and skinless: I like to use chicken breasts but you can easily substitute with chicken thighs if you prefer.
• Bell peppers (green and red), thinly sliced: Feel free to use any color bell peppers you like.
• Large onion: A red onion can be a nice alternative.
• Mozzarella cheese: Melts beautifully and gives a gooey texture. If you prefer, you can use Monterey Jack or even pepper jack for a bit of heat.
• Cheddar cheese: For a sharp, tangy flavor that complements the mozzarella.
• Olive oil: Helps to coat the veggies and adds a touch of richness. Any cooking oil can work in a pinch.
• Fajita seasoning: Brings all the flavors together with a nice, spicy kick. You can use a store-bought mix or make your own blend.
• Fresh cilantro: Perfect for a fresh garnish and adds a burst of color and flavor. If you’re not a fan of cilantro, parsley works too.

Prepare the Chicken

Start by preheating your oven to 375°F (190°C). While it’s heating up, lightly grease a 9×13 inch baking dish to prevent sticking. Pat the chicken breasts dry with paper towels, then season them with half of the fajita seasoning mix. Rub the seasoning onto the chicken breasts until they’re well coated.

Get the Veggies Ready

Next, toss the sliced bell peppers and onions with olive oil and the remaining fajita seasoning.

Assemble the Casserole

Arrange the chicken in the bottom of your prepared baking dish. Next, layer the veggies over the chicken in the baking dish, making sure they’re evenly distributed. Now, sprinkle the shredded cheddar and mozzarella cheese evenly over the top of the peppers and onions.

Bake the Casserole

Cover the baking dish with aluminum foil and bake in your preheated oven for 25 minutes. Then, remove the foil and continue baking for another 10-15 minutes. The chicken should be cooked through, reaching an internal temperature of 165°F (75°C), and the cheese should be melted and bubbly. For a browned top, switch your oven to broil for the last 2-3 minutes, watching carefully to avoid burning.

How To Serve

After you remove the casserole from the oven, let it sit for a few minutes before serving. Garnish with chopped cilantro or parsley and serve with lime wedges on the side. You can also serve it along these sides:

Mexican Rice

Cornbread Muffins

Avocado Tomato Salad

Esquites (Mexican Street Corn Salad)

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the cooked casserole by wrapping it tightly in plastic wrap and aluminum foil, then freezing for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven at 350°F (175°C) until warmed through.

Discover More Delicious Casseroles

• Baked Crack Chicken Casserole
• French Chicken Casserole
• Chicken Tetrazzini
• Beef Stroganoff Casserole
• Chicken Spaghetti
• Chicken Enchilada Casserole

Print

Fajita Chicken Casserole

This Fajita Chicken Casserole is an easy and delicious dish packed with juicy chicken, vibrant bell peppers, and melted cheese. Perfect for busy weeknights, it’s versatile enough to serve with rice or wrap in tortillas for a classic fajita twist.

Course Dinner

Cuisine American, Mexican

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 4

Calories 563kcal

Author Joanna Cismaru

Equipment

• 9×13-inch Casserole Dish

Ingredients

• 4 chicken breasts boneless and skinless
• 2 medium bell peppers green and red, thinly sliced
• 1 large onion thinly sliced
• 1 cup mozzarella cheese shredded
• 1 cup cheddar cheese shredded
• 2 tablespoons olive oil
• 1 ounce fajita seasoning
• fresh cilantro for garnish

US Customary – Metric

Instructions

• Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
• Pat the chicken dry with paper towels and season the chicken breasts with half fajita seasoning mix. Rub the fajita seasoning onto the chicken breasts until well coated. Arrange the seasoned chicken breasts in the bottom of the prepared baking dish.
• Toss the sliced bell peppers and onions with olive oil and remaining fajita seasoning, then layer them over the chicken in the baking dish.
• Sprinkle the shredded cheddar and mozzarella cheese evenly over the top of the peppers and onions.
• Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and continue to bake for another 10-15 minutes or until the chicken is cooked through (reaching an internal temperature of 165°F or 75°C) and the cheese is melted and bubbly. If you want to brown the cheese further, switch your oven to broil for the last 2-3 minutes of cooking, watching carefully to prevent burning.
• Remove the casserole from the oven and let it sit for a few minutes before serving. Garnish with chopped cilantro or parsley and serve with lime wedges on the side.

Notes

1. Pat the chicken dry to help the seasoning stick better.
2. Shred your own cheese for smoother melting.
3. To reduce spice, use a milder fajita seasoning or make your own blend.
4. Let the casserole sit for a few minutes after baking to enhance the flavors.

Nutrition

Serving: 1serving | Calories: 563kcal | Carbohydrates: 12g | Protein: 62g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 195mg | Sodium: 1198mg | Potassium: 1060mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3069IU | Vitamin C: 85mg | Calcium: 365mg | Iron: 2mg

The post Fajita Chicken Casserole appeared first on Craving Home Cooked.

Looking for an explosion of flavors that will ignite a fiesta in your mouth? Get ready to fall in love with Esquites, my Mexican Street Corn Salad – it’s a symphony of creamy, tangy, and spicy notes that create a tantalizing dance of taste, whisking your palate straight to the vibrant streets of Mexico.

The Tastiest Esquites – A Mexican Street Corn Salad

I’m excited to share a recipe that will whisk your taste buds away on an adventure straight to the heart of Mexico. We’re making Esquites, also known as Mexican Street Corn Salad. This colorful, vibrant dish is a delectable mix of fresh corn, tangy lime, creamy mayonnaise, and a blend of spices that brings out an incredibly flavorful punch. It’s perfect for a BBQ party, potluck, or as a refreshing side dish on a warm summer day.

Prep time? Just 10 minutes. Cooking time? Another 10 minutes. Yes, you heard right. In 20 minutes, you’ll have a delicious, exotic salad ready to be devoured.

• Corn: Fresh corn off the cob is ideal for its flavor and texture. If it’s out of season, frozen corn works too. Avoid canned corn if possible as it lacks the fresh taste and crisp texture of fresh or frozen corn.
• Olive Oil: This is used for sautéing the corn. Any neutral-tasting oil like vegetable or canola oil can work as a substitute.
• Red Onion: You could substitute this with white onions or shallots if red onions are not available. If someone doesn’t like raw onions, you could lightly sauté them before adding to the salad.
• Garlic: Fresh garlic cloves are recommended for their strong flavor, but garlic powder can be used as an alternative in a pinch.
• Jalapeno Pepper: Any green chili pepper can work as a substitute. If you want less heat, try a poblano or Anaheim pepper. For more heat, consider a serrano or habanero.
• Cilantro: This has a distinctive flavor, but if someone doesn’t like it or it’s not available, fresh parsley could be a decent substitute, though the flavor profile will change.
• Cotija Cheese: This is a crumbly Mexican cheese. If you can’t find it, try substituting it with feta or grated parmesan. For a dairy-free option, you can use a vegan cheese or omit it.
• Mayonnaise: If you’re avoiding eggs, an eggless or vegan mayo would work. For a healthier option, Greek yogurt could be a good alternative.
• Sour Cream: Greek yogurt can be used as a healthier and equally creamy substitute. For a dairy-free version, there are vegan sour creams available.
• Lime Juice: Fresh is best, but if unavailable, bottled lime juice or even lemon juice can be used.
• Chili Powder, Cumin, Smoked Paprika: These give the salad its signature spicy, smoky flavor. If any of them are not available, you could use a taco seasoning mix. Adjust to taste.
• Salt and Pepper: These are pretty standard, but you could use sea salt, Himalayan pink salt, or freshly cracked pepper for more flavor.

Let’s get into the fun process of creating this amazing salad. Did I mention this is one of my most favorite salads? It really is!

Prep Your Corn

If you’re going the fresh corn route, it’s time to roll up your sleeves and shave those kernels off the cob. If you’re using frozen corn, let it thaw out a bit.

Get Cooking

Grab your skillet, drizzle in that olive oil and heat it up over a medium-high flame. Toss in the corn and let it sizzle. Give it a good stir from time to time until it’s charred and golden, which should take around 8-10 minutes.

Bring On The Flavor

Next, toss in the diced onion, minced garlic, and jalapeño. Let it all mingle together for another 2-3 minutes, until the onion softens and starts to look a bit see-through. Take the skillet off the heat and let the corn mixture chill for a bit. You want it to cool down slightly before introducing it to the rest of the ingredients.

Mix And Mingle

Get your largest mixing bowl and combine the corn mixture, cilantro, crumbled Cotija cheese, mayo, sour cream, fresh lime juice, smoked paprika, cumin, and chili powder. Mix it all up until everything is well combined. Take a taste and adjust the seasoning as you like. Need more salt? Add it in. Want it spicier? Toss in some more jalapeño or chili powder.

Chill Out And Final Touches

Cover your bowl and pop it in the fridge for at least 30 minutes. This gives the flavors time to get to know each other and meld together beautifully.

Finally, give the salad another good stir before serving. Feel free to garnish with extra cilantro, Cotija cheese, and a dash more chili powder for good measure.

How To Serve

Esquites, or Mexican Street Corn Salad, is a vibrant and versatile dish that can complement a variety of meals:

1. Grilled Meats: The tangy, creamy, and spicy flavors of the Esquites pair wonderfully with grilled meats, whether it’s a juicy steak, chicken, or even fish. The salad helps balance the smoky and rich flavors of the meat.
2. Mexican Cuisine: Naturally, Esquites is a perfect side for Mexican dishes like enchiladas, tacos, or quesadillas. It’s a refreshing contrast to heavier, meaty or cheesy dishes.
3. BBQs and Picnics: Esquites is a great alternative to traditional picnic salads. It pairs well with burgers, hot dogs, and is a crowd-pleaser at BBQs.
4. As a Dip: Esquites can be used as a dip with tortilla chips for a casual snack or appetizer. The crunchy chips work well with the creamy salad.

Storage

To store, simply place any leftovers in an airtight container and refrigerate. This salad will keep well for up to 3-4 days. It’s best not to freeze this salad, as the dairy components may separate or become grainy upon thawing. When you’re ready to serve it again, give it a good stir to redistribute the dressing and consider adding a fresh squeeze of lime or a sprinkle of cheese to brighten the flavors back up.

Other Recipes You’ll Enjoy

• Cilantro Lime Chicken
• Easy Corn Salad
• Mexican Fried Rice
• Corn Casserole
• Mexican Rice
• Mexican Beef and Rice Casserole

Print

Esquites (Mexican Street Corn Salad)

Introducing Esquites, a Mexican Street Corn Salad that's a flavor fiesta in a bowl! This vibrant and creamy salad brings together sweet charred corn, spicy jalapeño, tangy lime, and crumbly Cotija cheese. It's a beautiful dance of textures and tastes, perfect as a side dish or a hearty dip. Quick to whip up, it's a versatile recipe that's sure to bring a burst of sunshine to any table.

Course Appetizer, Salad

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 390kcal

Author Joanna Cismaru

Ingredients

• 2 tablespoons olive oil
• 4 cups corn kernels from about 5 ears, frozen corn can be used as well
• ½ small red onion finely diced
• 2 cloves garlic minced
• 1 small jalapeno pepper finely diced
• ½ cup fresh cilantro chopped
• ½ cup cotija cheese or feta cheese, crumbled
• ⅓ cup mayonnaise
• ¼ cup sour cream
• ¼ tablespoon lime juice freshly squeezed
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon salt or to taste
• ¼ teaspoon pepper to taste

US Customary – Metric

Instructions

• If using fresh corn, remove the kernels from the cobs. If using frozen corn, make sure it's thawed.
• In a large skillet, heat the vegetable oil over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they are charred and cooked through, about 8-10 minutes.
• Add the chopped white onion, minced garlic, and jalapeño to the skillet. Cook for an additional 2-3 minutes, or until the onions are soft and translucent.
• Remove the skillet from the heat and allow the corn mixture to cool slightly.
• In a large mixing bowl, combine the cooked corn mixture, chopped cilantro, crumbled Cotija cheese, mayonnaise, sour cream, lime juice, smoked paprika, ground cumin, and chili powder. Mix well to combine.
• Taste and season with salt and pepper as needed. You can also adjust the heat by adding more jalapeño or chili powder if desired.
• Cover the bowl and refrigerate the Esquites for at least 30 minutes to allow the flavors to meld. This dish is best served chilled or at room temperature.
• Before serving, give the salad a good stir, and garnish with additional chopped cilantro, Cotija cheese, and a sprinkle of chili powder, if desired.

Notes

1. Corn Type: You can use fresh, canned, or frozen corn in this recipe, but for the best flavor and texture, fresh corn is highly recommended.
2. Spiciness: Adjust the heat of the salad to your liking by using more or less jalapeño and chili powder. Remember, you can always add more spice, but it’s hard to take it away, so start with a small amount and work your way up.
3. Cheese: Cotija cheese is traditional in this salad, but if you can’t find it, feta or grated Parmesan work as good substitutes.
4. Resting Time: Although you can eat this salad immediately, allowing it to chill in the refrigerator for at least 30 minutes lets the flavors meld together, enhancing the overall taste of the salad.
5. Serving: This salad is best served chilled or at room temperature. It can be served as a side dish, a topping for tacos, or even as a dip with tortilla chips.

Nutrition

Serving: 1serving | Calories: 390kcal | Carbohydrates: 28g | Protein: 7g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 33mg | Sodium: 974mg | Potassium: 318mg | Fiber: 4g | Sugar: 9g | Vitamin A: 703IU | Vitamin C: 9mg | Calcium: 126mg | Iron: 1mg

The post Esquites (Mexican Street Corn Salad) appeared first on Craving Home Cooked.

Spicy and cheesy, this easy 7-ingredient Jalapeño Popper Dip will surely be a hit at your next party, potluck, or game-day gathering! Made with plenty of jalapeños, layers of gooey cheese, savory crispy bacon, and a sprinkle of ranch seasoning, this quick and tasty dip is perfect for dipping vegetables, tortilla chips, bread, and crackers!

Easy Jalapeño Popper Dip Recipe

One of the biggest challenges when throwing a party is actually getting to enjoy the party! Right!?! You want to impress your guests with a yummy spread and a lovely time, but not be stuck in the kitchen. Yet, with the right recipes entertaining can be stress-free. And this jalapeño popper dip recipe is the perfect example and an absolute crowd pleaser!

It’s truly a simple and delicious appetizer. All you have to do is mix everything together, toss it into a baking dish, and then bake it in the oven until it’s bubbly. It’s literally a one dish 2-step foolproof recipe with just 7 ingredients and almost no prep required. The dip is composed of a cream cheese base blended together with some cooked bacon, jalapeños, two different kinds of shredded cheese, and a sprinkle of ranch seasoning mix! Yes, you read that right. Powdered ranch dressing mix is one of the dip ingredients and makes it addictively good.

Plus like my Chicken Spaghetti and Southwestern Style Bell Peppers, you can easily make this dip recipe ahead of time and then pop it into the oven right before your guests arrive! Dishes like this allow you to serve amazing food and still spend more time with your guests than in the kitchen.

• Cream Cheese – I’m a big fan of Philadelphia cream cheese and use it in all my recipes. But any brand of full-fat cream cheese cream will work. 
• Sour Cream – Adds a touch of tang as well as extra creaminess. You should use full-fat sour cream for the best results. Greek yogurt is another option. 
• Jalapeños – You will need a small can of diced jalapeños. 
• Bacon – Crumbled bacon makes this dip even more delicious. Any type of bacon can be used including turkey bacon. I myself love to make Air Fryer Bacon for less mess.
• Sharp Cheddar Cheese – I like to use sharp cheddar and love the flavor that it adds, but any type of cheddar will work.  
• Mozzarella Cheese – Adds even more cheesiness and blends well with the cheddar and cream cheese.
• Ranch Seasoning Mix – The secret ingredient! You can find ranch seasoning mix in the salad dressing aisle of your grocery store where it’s normally sold in a packet or make your own homemade ranch dressing mix.

This simple 2-step recipe could not be any easier! It starts by mixing together a cream cheese base with the addition of crisp bacon, hot jalapeno peppers, and a few other flavorful ingredients and ends by just popping the mixture in the oven. 

Preheat The Oven

The oven already needs to be nice and hot before the dip goes in to bake. So the first thing that you need to do is preheat your oven to 350°F (177°C). Then grab a 9×9-inch oven-safe baking dish or a skillet and set it aside.

Mix The Ingredients

To make the dip, just put all the ingredients into a large bowl and mix everything together until it’s fully incorporated. Then put the cream cheese mixture into the baking dish or skillet and spread it out evenly using the back of a spoon or rubber spatula.

Bake The Dip

Now, transfer the dip to the preheated oven and let it bake for 30 to 35 minutes. When it’s done it should be bubbly and the cheese on top should be golden brown. If it’s not you need to leave it in the oven for a few more minutes.  

Serve And Enjoy

When the jalapeño popper dip is ready, carefully remove it from your oven. Then garnish it with some sliced canned jalapenos and green onions if you like. Now, serve it right away with tortilla chips, crackers, or a freshly baked French Baguette. 

Can I Use Fresh Jalapeños?

Yes, of course! But keep in mind that fresh jalapenos tend to be spicier than canned. You may want to consider roasting them before adding them to the dip. And always remember to remove the seeds and veins of hot peppers unless you want a dish to be insanely hot. 

Can I Make Mild Jalapeño Popper Dip?

Yes! If you want to make a cheesy bacon dip with just a bit of spice, you have a few options. You can use fewer jalapeños or replace them with canned green chilies, which are a much milder type of chili pepper. The other option is to omit the hot peppers altogether and just season the dip with cayenne pepper to your desired level of spice. Don’t forget that you can taste the dip mixture before it goes into the oven to bake.

Storage

Leftover jalapeño popper dip will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months in an airtight container. To reheat, just heat the leftovers covered in the microwave for a few minutes on medium power, stirring it every minute. You can also reheat the dip in a saucepan on the stovetop over medium heat. However, if the jalapeno dip has been frozen you will need to let it thaw out overnight in the fridge before reheating. 

Other Delicious Dips To Try

• Avocado Basil Dip
• White Bean Dip
• Super Easy Taco Dip
• Best Ever Spinach Dip
• Easy Hummus
• Sloppy Joe Dip
• Cheese Ball

Print

Jalapeño Popper Dip

Spicy and cheesy, this easy 7-ingredient Jalapeño Popper Dip will surely be a hit at your next party, potluck, or game-day gathering! Made with plenty of jalapeños, layers of gooey cheese, savory crispy bacon, and a sprinkle of ranch seasoning, this quick and tasty dip is perfect for dipping vegetables, tortilla chips, bread, and crackers!

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 446kcal

Author Joanna Cismaru

Equipment

• 12-inch Cast Iron Skillet

Ingredients

• 8 ounces cream cheese softened
• 1 cup sour cream
• 4 ounces diced jalapeños 1 small can
• 8 ounces bacon cooked and crumbled
• 2 cups sharp cheddar cheese shredded
• 1 cup mozzarella cheese shredded
• 2 tablespoons ranch dressing mix 1 packet

US Customary – Metric

Instructions

• Preheat the oven to 350°F (177°C).
• Add all the ingredients to a bowl and mix until well combined. Add the mixture to a 9×9-inch oven safe dish or a skillet and spread it evenly.
  
• Transfer the baking dish to the oven and bake for 30 to 35 minutes or until the cheese is golden on top and bubbly.
  
• Serve with tortilla chips or your favorite crackers.

Notes

1. Use a big enough dish. The dip is going to get bubbly as the cheese melts. So be sure to use a baking dish or skillet that will hold all the ingredients comfortably to avoid a mess. 
2. Double the recipe. This recipe makes 8 servings, but it can easily be doubled or tripled to make enough for a bigger crowd. You’ll just need to use a bigger dish and it may need to bake for a few more minutes. 
3. Make it even spicier. Add some extra diced jalapeños, cayenne pepper, or ground chipotle to add even more heat to the dip. You could even serve it drizzled with hot sauce.
4. Leftover jalapeño popper dip will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months in an airtight container.

Nutrition

Serving: 1serving | Calories: 446kcal | Carbohydrates: 7g | Protein: 16g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 104mg | Sodium: 1076mg | Potassium: 189mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 1189IU | Vitamin C: 2mg | Calcium: 332mg | Iron: 1mg

The post Jalapeño Popper Dip appeared first on Craving Home Cooked.

You are going to fall in love with this refined modern cocktail known as the Old Cuban! Made with bourbon, Prosecco, and Angostura bitters, it’s bubbly and boozy with a bit of spice and a hint of fresh mint. It’s a sippable and smooth delicious hybrid of a mojito and French 75! 

What Is An Old Cuban Cocktail?

The Old Cuban is actually a newbie in the world of cocktails! It was invented in 2001 by the Pegu Club owner and famous Soho New York bartender Audrey Saunders. Also known for the invention of the gin gin mule, she is a legend. Saunders took the concept of a classic Mojito and a French 75 to create this cocktail that we all now know and love as the Old Cuban. It’s fresh with a hint of mint, but complex in flavor with aromatic bitters and rounded off with a bit of bubbles. A true masterpiece, it’s a refined cocktail that speaks for itself. 

Traditionally, Old Cubans are made with aged rum, lime juice, bitters, simple syrup, Champagne, and fresh mint. Yet, in my recipe, I like to use bourbon and Prosecco in place of the rum and Champagne. I find that the bourbon cuts back on the sweetness and using Prosecco adds a bit of fruitiness to the cocktail. It’s a matter of preference really. 

But regardless of what type of booze you like in your Old Cuban, you can’t leave out the dashes of bitters! They are an important part of this delicious drink just as much as they are in an Old Fashioned or Manhattan. With notes of cloves and cinnamon, the Angostura bitters add a bit of warm spice to the Old Cuban that makes it unforgettable.

• Bourbon – Some recipes use rum, I like to use bourbon when I make old Cubans.
• Simple Syrup – You can find it pre-made at a grocery store. To make your own, bring equal parts water and granulated sugar to a boil over medium heat in a saucepan while stirring constantly until all the sugar dissolves. Then let it cool.
• Lime Juice – Always use fresh lime juice when making cocktails.
• Angostura Bitters – Traditionally aromatic Angostura bitters are used, but orange bitters could be yummy too.
• Prosecco – Adds a little bit of bubbly to the drink. You can use Champagne if you don’t have any Prosecco.
• Mint Leaves – Fresh mint leaves make the drink and add a bit of color.

This refined cocktail recipe is super easy! But do make sure that your glass is already chilled before you begin making the drink and don’t leave out the bitters!

Shake The Drink

To begin, you need to create the basis of the cocktail. Just add the bourbon, simple syrup, fresh lime juice, and Angostura bitters to a cocktail shaker. Then fill it with a handful of ice and shake everything together vigorously.

Finish The Old Cuban

Next, grab your chilled coupe glass and strain the mixture into the glass. Then top it with some Prosecco and garnish it with some fresh mint leaves. Now, serve the cocktail immediately and enjoy!

Can I Use A Different Sweetener In Place Of The Simple Syrup?

Yes! You can use your favorite artificial sweetener, honey, or agave instead. You may also want to add a little more Prosecco depending on the sweetness of your sweetener of choice.

What Are Angostura Bitters Made Of?

Made by the House of Angostura in Trinidad and Tobago, the exact recipe is a secret. Yet, we know that they are made of a combination of gentian root as well as other herbs and spices like cloves and cinnamon. Bitters are wonderful at balancing cocktails.

Other Delicious Cocktails To Try

• The Best Red Sangria
• Irish Coffee
• Margarita
• Pina colada
• Mojito Recipe
• Blue Hawaiian

Print

Old Cuban

You are going to fall in love with this refined modern cocktail known as the Old Cuban! Made with bourbon, Prosecco, and Angostura bitters, it’s bubbly and boozy with a bit of spice and a hint of fresh mint. It’s a sippable and smooth delicious hybrid of a mojito and French 75! 

Course Cocktails

Cuisine American

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 219kcal

Author Joanna Cismaru

Ingredients

• 1½ ounce bourbon
• 1 ounce simple syrup
• ¾ ounce fresh lime juice
• 2 dashes Angostura bitters
• 2 ounces Prosecco
• 2 fresh mint leaves

US Customary – Metric

Instructions

• Combine the bourbon, simple syrup, lime juice and Angostura bitters in a shaker and fill with ice. Shake vigourously.
• Strain into a chilled coupe glass.
• Top with Prosecco and garnish with fresh mint.

Notes

1. To make simple syrup, combine 1 cup sugar and 1 cup water in a saucepan and bring to a boil, stirring until the sugar is dissolved. Remove from heat and store leftovers in a jar or airtight container in the refrigerator for up to 2 weeks.
2. Don’t over-thicken the simple syrup. Do not simmer the simple syrup for too long. When done it will coat the back of a spoon. You just want the sugar to dissolve and thicken, but not turn into glue.
3. Make your limes juicy. Roll the limes as you press them against the kitchen counter to soften them up a bit. This old-fashioned trick makes it easier to get the most juice out of them.
4. Use freshly opened Prosecco. A brand new bottle of unopened Prosecco will make the most bubbly drink. And you should always keep sparkling wines in the fridge to maintain their fizziness.

Nutrition

Serving: 1cocktail | Calories: 219kcal | Carbohydrates: 24g | Protein: 0.2g | Fat: 0.03g | Polyunsaturated Fat: 0.01g | Sodium: 22mg | Potassium: 105mg | Fiber: 0.3g | Sugar: 22g | Vitamin A: 96IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg

The post Old Cuban appeared first on Craving Home Cooked.

This tender and juicy Crockpot Cilantro Lime Chicken is so delicious! It’s seasoned with the perfect balance of lime, garlic, and fresh cilantro with just a touch of cumin to add a layer of flavor and jalapeno for some mild heat. This chicken is tasty and taco ready! 

Easy Crockpot Cilantro Lime Chicken Recipe

Nowadays everyone seems to be into the Instant Pot and air fryer. But I think the good old crockpot is still an amazing cooking tool that often gets overlooked. In fact, it’s one of my favorite ways to cook chicken breasts. It keeps them so moist and juicy as well as infuses them with so much delicious flavor through the slow cooking method of the crockpot. 

And slow cooking is a process that just can’t be rushed with some recipes like this crockpot cilantro lime chicken. Yet, it’s so easy to make that the slow cooking actually adds to the simple recipe. You literally just put all the ingredients into the crockpot, turn it on, come back in a few hours, and a meal is ready to serve! The crockpot does all the work and it’s so yummy!

Not to mention, once the crockpot cilantro lime chicken is done it’s instantly ready to fill tacos and burritos that can be topped with salsa, Cheesy Guacamole, or even Cowboy Caviar. Then just add some yummy Mexican Rice and beans on the side and you’ve got the perfect quick and easy meal!

• Chicken – I’m using boneless and skinless chicken breasts. You can also use boneless skinless chicken thighs if you prefer.
• Olive oil – I love the flavor that olive oil brings to this recipe, but you can also use any type of vegetable oil like canola, grapeseed, or soybean.
• Chicken Broth – I use low sodium chicken broth to control the salt content. If you use regular chicken broth you may want to use half the amount of salt that the recipe calls for.
• Lime Juice – Fresh lime juice is best for the tastiest cilantro lime chicken. I find that sometimes concentrated bottled lime juice can have a really harsh acidic flavor.
• Garlic Cloves – An important ingredient in this recipe, so it’s best to use fresh garlic cloves. But if you don’t have any on hand you can use ¼ teaspoon of granulated garlic for every garlic clove.
• Ground Cumin – This spice adds a warm earthy layer of depth to the flavor of the chicken. It’s commonly used in Latin dishes and should not be omitted.
• Fresh Cilantro – Cilantro is similar to parsley with a bit of tangy citrus flavor and blends perfectly with the fresh lime juice and cumin.
• Jalapeno – I remove the seeds of my jalapeno to control the level of heat and make my crockpot cilantro lime chicken on the mild side. But if you like super spicy food you can leave the seeds in your jalapeno. Just be warned that it will make the chicken extra spicy. 
• Seasonings – Salt and pepper are used to season and boost the natural flavors of the chicken.

1. Place the chicken: Put the chicken breasts in a single layer in the crockpot. There is no need to spray with cooking spray or oil the crockpot.
2. Make the cooking sauce: Add the olive oil, chicken broth, lime juice, garlic cloves, ground cumin, fresh cilantro, jalapeno, salt, and pepper to a food processor or blender and puree it all together until smooth. Then pour the blended mixture over the chicken breasts in the crockpot.
3. Cook the chicken: Cover the crockpot with the lid and cook the chicken on LOW for 6 to 8 hours. It’s important to cook this recipe on LOW. Cooking it at a higher heat could lead to chicken that is dry. Part of what makes this chicken so juicy is the slow cooking at very low heat.
4. Shred the chicken: Once the chicken is done cooking, use two forks to shred it and toss it around with the sauce. You want to fully coat the shredded chicken in all the yummy sauce for the most flavor.
5. Serve and enjoy: Use to make cilantro lime chicken tacos, burritos, or sopes. You can also use it to serve over rice to make the perfect bowl with corn, black beans, and your favorite toppings like salsa, sour cream, and guacamole. 

Can I Use Frozen Chicken In The Crockpot

It’s typically not recommended that you use frozen chicken in the slow cooker because there is a risk of bacteria starting to form before the chicken reaches a safe temperature. So it’s best to thaw the chicken out in the fridge the night before or in the microwave before you put it in the crockpot to cook.

Can I Use Chicken Thighs Instead?

Yes! You can easily make crockpot cilantro lime chicken thighs. Just use boneless skinless chicken thighs in place of the breasts and follow the instructions exactly the same.

Can I Make This In The Instant Pot?

Absolutely! Add all the ingredients as instructed to your instant pot and pressure cook on manual for 10 minutes. Once the Instant Pot cycle is complete, wait until the natural release cycle is complete. Remove the chicken from the Instant pot and shred as instructed then add back to the sauce to stir it all together.

Leftovers

You can store leftover crockpot cilantro lime chicken in an airtight container in the refrigerator for 3 to 5 days or in the freezer for up to 3 months! To reheat, just put it covered in the microwave for about 5 minutes on medium power.

Other Delicious Chicken Breasts Recipes To Try

• Cilantro Lime Chicken
• Chicken Francese
• Air Fryer Chicken Nuggets
• Butter Chicken
• Crispy Chicken Cutlets
• Slow Cooker Chicken Fajitas
• Slow Cooker Ribs
• Chicken Souvlaki
• Crockpot Crack Chicken
• Crockpot Chicken And Rice

Print

Crockpot Cilantro Lime Chicken

This tender and juicy Crockpot Cilantro Lime Chicken is so delicious! It’s seasoned with the perfect balance of lime, garlic, and fresh cilantro with just a touch of cumin to add a layer of flavor and jalapeno for some mild heat. This chicken is tasty and taco ready! 

Course Dinner, Lunch

Cuisine American, Mexican

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 6

Calories 260kcal

Author Joanna Cismaru

Ingredients

• 2 pounds chicken breasts skinless and boneless
• ¼ cup olive oil
• ¼ cup chicken broth low sodium
• 3 tablespoons lime juice
• 3 cloves garlic
• 1 teaspoon ground cumin
• ½ cup fresh cilantro chopped
• ½ teaspoon salt
• ½ teaspoon black pepper ground
• 1 medium jalapeño seeded and sliced

US Customary – Metric

Instructions

• Place the chicken breasts in a single layer in your crockpot.
• Add the remaining ingredients to a food processor or blender and blend until smooth. Pour over the chicken in the crockpot.
• Cover and cook on LOW for 6 to 8 hours.
• Shred the chicken right in the crockpot with two forks then toss around with the sauce.
• Serve in tacos, burritos or with rice, corn and black beans.

Notes

1. Puree the sauce well. For the best flavor make sure to blend all the sauce ingredients together well. You really want the chicken to be saturated in all those flavors. 
2. Don’t overcook the chicken. This is a slow cooker meal, but that doesn’t mean you can just leave it in the crockpot forever. The chicken will turn to mush eventually.
3. Add more peppers to spice it up. If you want to make it spicier you can either leave the seeds in the jalapeno or add more jalapeno to the recipe. Or better yet, do both! 
4. You can store leftover crockpot cilantro lime chicken in an airtight container in the refrigerator for 3 to 5 days or in the freezer for up to 3 months! To reheat, just put it covered in the microwave for about 5 minutes on medium power.

Nutrition

Serving: 1serving | Calories: 260kcal | Carbohydrates: 2g | Protein: 33g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 374mg | Potassium: 604mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 170IU | Vitamin C: 8mg | Calcium: 17mg | Iron: 1mg

The post Crockpot Cilantro Lime Chicken appeared first on Craving Home Cooked.