These Smothered Pork Chops are a classic Southern-inspired dish made in just one pot! Tender and juicy pork chops are seared until browned, then simmered in a rich and flavorful bacon gravy.

Got more pork chops? Try these incredibly juicy Baked Pork Chops, these quick-cooking Air Fryer Pork Chops or these Glazed Crock Pot Pork Chops.

Pork chops get a bad rep, but after perfecting these Baked Pork Chops I was inspired to make some more!

I’ve got a few tips up my sleeve to make sure you have the juiciest pork chops ever 😉

Pork has a tendency to dry out quickly, but both my baked pork chops and these rich and flavorful Smothered Pork Chops stay so moist and juicy, they have converted our family of so-we-thought pork chop critics.

In this recipe, the pork is seared first to lock in the moisture, then it is simmered in a rich and creamy gravy to add tons of flavor and moisture and make it so delectably tender.

Oh, and it’s all made in just one pot! And we all know I love One Pot Meals

Ingredients Needed:

• Pork Chops: use thick-cut, boneless pork chops. Bone-in pork chops will take longer to cook and I haven’t yet tested this recipe with them. If your pork chops are cut thinner they will dry out more quickly.
• Flour: coating the pork chops in flour absorbs moisture and creates that perfect sear.
• Seasonings: we’re mixing the flour with a blend of seasoning salt, onion powder, paprika, garlic powder, dried thyme, and black pepper. It’s the perfect way to add tons of flavor to the pork chops.
• Bacon: diced thick cut bacon adds delicious saltiness and texture to the gravy.
• Onion: diced onion adds a touch of sweetness and even more texture.
• Butter: mixed with the flour and seasoning mixture to form a roux which helps to thicken the gravy. Use this only if your bacon did not create enough fat to absorb the flour.
• Chicken Broth and Heavy Whipping Cream: creates a rich, creamy, and flavorful base for our gravy. Be sure to use low sodium broth, or your sauce may be too salty.

How to Make Smothered Pork Chops

These Smothered Pork Chops are ready in under 30 minutes! More detailed instructions can be found in the recipe card below.

1. Dredge the pork: In a bowl, mix together flour and seasonings. Coat the pork in the flour mixture.
2. Sear: Heat oil in a large skillet, then add in the pork. Cook until golden, then transfer to a plate and keep warm.
3. Cook the bacon and onion: To the same pan, add bacon and cook until crispy. Add butter, let that melt, then add in onion and cook until soft.
4. Make the sauce: To the same pan, stir in the flour mixture. Cook and stir until no white remains, then add chicken broth and cream. Place the pork chops back into the sauce and simmer until the sauce is thickened and the pork is cooked through.

Smothered Pork Chops FAQs

What is the best way to cook pork chops without them drying out?

Smother them! Seriously. Smothering (like braising) is a cooking technique in which you cook food in a liquid over low heat. Smothering pork chops is such a great way to make sure they’re incredibly moist and tender.

Why are my Smothered Pork Chops tough?

If your pork chops are tough, then they’re likely overcooked. I recommend keeping a close eye on them when they’re simmering to make sure that this doesn’t happen. They will likely only need 4-5 minutes to cook all the way through. As soon as the internal temperature reaches 145ºF, remove the pork from the heat.

How to store leftover Smothered Pork Chops:

Leftover Smothered Pork Chops will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 1 month. To reheat, thaw overnight in the fridge if frozen, then warm on low on the stove until everything is heated through.

Tips and Notes for Pan Fried Pork Chops

• Use thick-cut pork chops. Aim for chops that are about 3/4-1″ thick. These cook at just the right rate!
• Bring the pork to room temp. I recommend setting the pork out on the counter roughly 30 minutes before cooking. This helps it cook more evenly.
• Check the temp. Use a meat thermometer to double check the internal temperature of the pork before serving. It should be 145ºF.

Serving Suggestions

These Smothered Pork Chops can be paired with so many different side dishes! I love to serve them alongside Mashed Potatoes, Green Beans with Bacon, a pile of rice, a slice of cornbread, or Homemade Dinner Rolls.

For more ideas, check out my 25 Easy Sides for Pork Chops!

More Pork Chop Recipes to Try

Dinner

Baked Pork Chops

Dinner

Instant Pot Pork Chops with Gravy

Dinner

Air Fryer Pork Chops

Dinner

Glazed Crock Pot Pork Chops

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Juicy Smothered Pork Chops Recipe

These Smothered Pork Chops are a classic Southern dish made in just one pot! Tender and juicy pork chops are seared until browned, then simmered in a rich and flavorful bacon gravy.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 375cal

Author Ashley Fehr

Ingredients

• 1 lb thick cut boneless pork chops (aim for ¾-1" thick), room temperature
• ½ cup all purpose flour
• 1½ tablespoons seasoning salt
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• 2 slices thick cut bacon (diced)
• 1 medium onion (diced)
• 1 tablespoon salted butter (optional)
• ¾ cup low sodium chicken broth
• ¼ cup heavy whipping cream

US Customary – Metric

Instructions

• Place pork chops on the counter to come to room temperature.
• Heat a large skillet over medium-high heat. Add 2 tablespoons oil.
• In a medium bowl, combine flour, seasoning salt, onion powder, paprika, garlic powder, thyme and pepper.
• Dredge pork chops in flour mixture, shaking off any excess. Reserve remaining flour mixture. Place in the preheated pan and cook on each side for 2-3 minutes until golden. Once browned, remove to a plate and cover to keep warm.
• In the same pan, cook bacon until crispy. Add butter and allow to melt.
• Stir in onion and cook until softened.
• Stir in 2 tablespoons of the reserved flour mixture and cook for 1-2 minutes, until no white remains. Add additional butter if needed.
• Add chicken broth and cream and stir until combined.
• Add the pork chops back to the pan and simmer until the sauce has thickened and the pork chops reach an internal temperature of 145 degrees F — be careful not to overcook! — about 4-5 minutes.
• Serve.

Notes

Ingredients and Substitutions:

• Pork Chops: use thick-cut, boneless pork chops. Bone-in pork chops will take longer to cook and I haven’t yet tested this recipe with them. If your pork chops are cut thinner they will dry out more quickly.
• Flour: coating the pork chops in flour absorbs moisture and creates that perfect sear. You can also use corn starch.
• Bacon: diced thick cut bacon adds delicious smokiness and texture to the gravy. You can leave it out if you prefer.
• Butter: mixed with the flour and seasoning mixture to form a roux which helps to thicken the gravy. Use this only if your bacon did not create enough fat to absorb the flour.
• Chicken Broth and Heavy Whipping Cream: creates a rich, creamy, and flavorful base for our gravy. Be sure to use low sodium broth, or your sauce may be too salty.

 

Nutrition

Calories: 375cal | Carbohydrates: 17g | Protein: 31g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 2833mg | Potassium: 608mg | Fiber: 1g | Sugar: 2g | Vitamin A: 565IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg

The post Juicy & Flavorful Smothered Pork Chops appeared first on The Recipe Rebel.

This easy oven Pot Roast recipe makes a truly delicious dinner idea, perfect for a family meal or holiday dinner! With juicy roast beef seasoned in a homemade spice rub, it’s cooked with potatoes and carrots until tender in a flavorful gravy made from scratch – it’s the perfect pot roast!

Looking for more ways to prepare a chuck roast? Check out this Perfect Instant Pot Pot Roast or this Slow Cooker Pot Roast with the BEST gravy!.

There’s something truly special about a classic pot roast recipe that’s been slowly cooked to perfection.

The meat is melt-in-your-mouth tender, complemented with savory vegetables and the best gravy, it’s such a welcoming and comforting meal!

While this recipe has a longer cooking time, it’s made with simple ingredients and only requires 15 minutes of prep time. Plus, the cook time is hands off!

For more delicious Sunday dinner recipes, check out my Slow Cooker Honey Balsamic Pulled Pork, Honey Baked Ham, or these Baked Tuscan Chicken Breasts!

Ingredients Needed:

• Oil: any kind of cooking oil will work for sautéing. I tend to use canola oil or olive oil.
• Onion: to provide a savory flavor base for the dish.
• Spice Rub Seasoning: use a combination of Lawry’s seasoning salt, garlic powder, Italian seasoning, onion powder, and black pepper to season the beef before searing it.
• Beef Roast: beef chuck or blade roasts are optimal because of their marbling, which breaks down during slow cooking, ensuring a juicy and flavorful result.
• Broth: use a low-sodium beef broth as the base for our cooking liquid. It infuses the roast with a deep, beefy flavor. Chicken broth can be used for a lighter taste if you prefer.
• Carrots: classic to a traditional pot roast, they add color and nutrients to the dish and are great for soaking in the rich flavor of the gravy.
• Potatoes: I like using baby or creamer potatoes, but any variety will work well.
• Balsamic Vinegar: adds a tangy kick and helps break down the meat’s fibers, enhancing its tenderness.
• Tomato Paste & Worcestershire Sauce: adds a rich, umami depth to the dish as well as a bit of acidity and sweetness, while Worcestershire sauce provides a salty and savory punch.
• Honey: This sweetens the dish slightly, balancing out the savory elements.
• Corn Starch: helps thicken the gravy, giving it a luscious consistency that’s perfect for drizzling over the roast and side dishes.
• Spices: use Paprika, Salt, Black Pepper, these seasonings are essential to elevating the dish’s flavor profile.
• Ketchup: a touch of ketchup can add a sweet and tangy brightness to the sauce, use your favorite brand.

How to Make Dutch Oven Pot Roast

This recipe is easy to make, but the slow cooking method does take some time, so be sure to plan accordingly. Full instructions are included in the recipe card below.

1. Sauté onion: Cook the onion in the Dutch oven with oil.
2. Season beef: Mix rub seasonings and rub the mix over the meat on all sides.

3. Sear the beef: Sear the roast in the Dutch oven on all sides until golden brown.
4. Deglaze the pot: Pour some broth into the Dutch oven and deglaze the pot.

5. Add veggies: Add the onions back into the pan with the carrots and potatoes.
6. Add gravy mixture, cook, and serve: Whisk together the gravy ingredients and pour it over vegetables and meat. Put the lid on and cook until everything is tender. Thicken the gravy as desired, slice or shred the meat, and serve.

How do I store Beef Pot Roast?

Store leftover pot roast once it has fully cooled Stored correctly in the refrigerator, your pot roast should remain delicious for up to 3-4 days.

To reheat, you can place it in a large pot over medium-high heat, stirring occasionally until it’s warmed through. Add a splash of beef broth to rejuvenate the dish and ensure the meat remains moist.

Can I freeze Beef Chuck Roast?

If you’ve made a larger batch or simply want to save the roast at a later date, you can freeze it. Keep in mind that the potatoes and carrots will have a softer texture after freezing, so you might prefer to freeze just the beef in the gravy and add vegetables after thawing.

Make sure it’s in a freezer-safe, airtight container, and it can last up to 2-3 months in the freezer. To enjoy, thaw in the refrigerator overnight and then reheat as mentioned above.

Classic Pot Roast Variations

• Make a lower-carb version. Use cauliflower instead of potatoes for a lower-carb pot roast. Remember that cauliflower cooks more quickly than potatoes, so you will want to add them halfway through the cooking time.
• Use the crock pot or instant pot. Use my Crock Pot Pot Roast recipe to make this dish in a slow cooker, or this Instant Pot Pot Roast recipe to make it in a pressure cooker.

Serving Suggestions

This Pot Roast is a great one pot meal, with the meat and veggies cooked together in a melody of aromatic flavor!

It’s the epitome of comfort food, and it’s perfect for serving at a dinner party.

If you want to make it go further or have some extra things to make it more of a complete meal, try some extra vegetables and bread side dishes.

These Roasted Green Beans, Roasted Vegetables would provide more color and nutrients to the meal and don’t require much prep to make.

Try some of our favorite bread side dishes too, like these Homemade Dinner Rolls, Mom’s Homemade Buns, and my Homemade Crescent Rolls!

More Delicious One-Pot Recipes to Try

Dinner

Chicken Pot Pie Soup

Dinner

Garlic Parmesan Orzo Pasta recipe

Pasta

BEST Hamburger Helper Recipe

Chicken

Chicken Gnocchi Soup

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Easy Pot Roast Recipe (with the BEST gravy!)

This easy oven Pot Roast recipe makes a truly delicious dinner centerpiece, perfect for the whole family for Sunday dinners or special occasions! With juicy beef seasoned in a homemade spice rub, it's cooked with potatoes and carrots until tender in a flavorful gravy made from scratch – it's the perfect pot roast!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 3 hours hours 40 minutes minutes

Total Time 3 hours hours 55 minutes minutes

Servings 6 servings

Calories 548cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil

Spice Rub

• 1 medium onion (cut into 1" pieces)
• 1½ teaspoons seasoning salt I use Lawry’s
• 1½ teaspoons garlic powder
• 1½ teaspoons Italian seasoning
• ½ teaspoon onion powder
• ¼ teaspoon black pepper

Pot Roast

• 1.2-1.5 kg beef roast (about 2.5 -3 lbs (chuck or blade is best)
• 1½ cups beef broth (divided)
• 3 large carrots (peeled and cut into 1.5" pieces)
• 1½ lbs baby potatoes

Gravy

• 2 tablespoons balsamic vinegar
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon honey
• 1 tablespoon corn starch
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons ketchup optional

US Customary – Metric

Instructions

• Heat oil in a large dutch oven on the stovetop over medium-high heat. Turn the oven to 275 degrees F.
• Cook the onion in the dutch oven until beginning to brown, then remove from the pot.
• Combine seasoning salt, garlic powder, Italian seasoning, onion powder, and ¼ teaspoon black pepper and rub over roast on all sides. If you have a larger roast, you can cut it into 2 equal pieces and season.
• Sear the roast in the dutch oven on all sides until golden brown, about 2 minutes per side.
• Pour ½ cup broth into the dutch oven and scrape the bottom with a wooden spoon to remove any browned bits.
• Add the onions back in along with the carrots and potatoes (optional: you can add the potatoes and carrots after 1½ hours cook time has passed for firmer vegetables).
• Whisk together remaining 1 cup broth, vinegar, tomato paste, Worcestershire sauce, honey, corn starch, paprika, salt and pepper. Pour over vegetables and meat.
• Put the lid on and roast at 275 degrees F for 3-3½ hours, until the vegetables are tender and the meat pulls apart easily with two forks.
• If desired, remove the roast and the vegetables to thicken the gravy further. Place the dutch oven on the stove top on medium heat and whisk together 1 tablespoon corn starch and 1 tablespoon water. Stir into the sauce with the ketchup (optional, but really helps to brighten the flavor!) and cook until thickened.
• Slice or shred the meat and serve with vegetables and gravy.

Video

Notes

*This recipe makes 2 cups gravy.

Ingredients and Substitutions:

• Chuck or blade roasts are best, as they have the perfect amount of fat to melt down and get nice and tender. You can use a leaner roast, but it may not be as tender. For better results with a lean roast, you can cut it into 2-3 pieces to cook.
• Potatoes: I like to use baby or Creamer potatoes and leave them whole since we will be cooking them for a long time. You can also use Yukon gold potatoes, but I’d recommend cutting them into large pieces, about 2–3 inches in diameter.
• Balsamic vinegar and ketchup: these two ingredients might seem like untraditional additions, but they really add a lot of punch to the flavor. I don’t like boring gravy! You can omit them or add them gradually at the end if you are unsure about the flavor.

Storage

• Store: Store leftover pot roast once it has fully cooled Stored correctly in the refrigerator, your pot roast should remain delicious for up to 3-4 days. To reheat, you can place it in a large pot over medium-high heat, stirring occasionally until it’s warmed through. Add a splash of beef broth to rejuvenate the dish and ensure the meat remains moist.
• Freeze: If you’ve made a larger batch or simply want to save the roast at a later date, you can freeze it. Make sure it’s in a freezer-safe, airtight container, and it can last up to 2-3 months in the freezer. To enjoy, thaw in the refrigerator overnight and then reheat as mentioned above.

Nutrition

Serving: 333grams | Calories: 548cal | Carbohydrates: 33g | Protein: 42g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 1295mg | Potassium: 1393mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5284IU | Vitamin C: 27mg | Calcium: 83mg | Iron: 6mg

The post Easy Pot Roast recipe (the BEST gravy!) appeared first on The Recipe Rebel.

Green Bean Casserole is a classic Thanksgiving side dish that traditionally appears on holiday tables across America. 

Being Canadian, Green Bean Casserole isn’t as big a thing on the holiday dinner table, and I took that freedom and ran with it

Because we didn’t eat it growing up, I decided to make my own version just how I wanted to and paid little attention to tradition (sorry, no cream of mushroom soup here!).

Before you panic, we’re still getting that classic mushroomy flavor — we’re just making it from scratch with a creamy mushroom parmesan sauce instead. 

And before you worry about the timing and effort of not using a can of soup, I assure you, it’s still an easy recipe, and once you taste it you may just change your mind.

The whole thing takes less than an hour to make, and you can prep it ahead of time if you like! 

For more delicious sides for your Thanksgiving table, try my Homemade Stuffing Recipe, Broccoli Casserole, Cream Cheese Mashed Potatoes, or Cheesy Scalloped Potatoes and Ham!

Ingredients Needed:

• Bacon: thick-cut bacon works best in this recipe. Use your favorite brand. 
• Vegetables: use a combination of onion and crimini mushrooms for the sauce. 
• Seasoning: fresh garlic cloves, dried parsley, salt, freshly cracked pepper, paprika, and dried thyme will pack this dish full of flavor.
• Flour: use all-purpose flour to thicken the sauce. 
• Cream: heavy cream is the base of the creamy sauce.
• Whole Milk: full-fat milk will help you achieve the right consistency for the sauce. 
• Cheese: freshly grated Parmesan cheese will give you the best cheesy flavor in the sauce and topping. 
• Green Beans: fresh green beans are best for this recipe, but you can use frozen green beans that have been thawed, then dried with a paper towel.  
• Fried Onions: use French fried onions for that classic crunchy onion topping. 
• Bread Crumbs: Panko bread crumbs are perfect to mix with the onions and cheese for a crunchy texture. 
• Oil: any cooking oil like olive oil or vegetable oil will work well to bind the topping ingredients. You can also use melted butter for an added buttery flavor.

How to Make Easy Green Bean Casserole

This recipe has a few steps but they are all worth it! Full instructions are included in the recipe card below.

1. Cook bacon, onion, and mushrooms: In a large pan, cook the bacon, onion, and mushrooms.
2. Add seasoning and flour: Stir the garlic, parsley, salt, pepper, paprika, and thyme into the mushroom mixture. Add flour and cook.

3. Make into a sauce: Whisk in the cream and milk. Cook until thickened. Add Parmesan, adjust seasonings to taste, and set aside.
4. Blanch green beans: Cook green beans in a large pot of boiling water so that they’re not completely soft. Drain and rinse under cold water. Put green beans in the bottom of a baking dish.

5. Add sauce and bake: Pour the sauce over the top, then cover and partly bake it.
6. Add topping, and bake: Combine fried onions, panko, Parmesan, and oil and sprinkle over the top of the casserole, and bake until golden brown.

Easy Green Bean Casserole FAQs

Tips and Notes

• Blanching green beans: It’s important to use blanched green beans because they will continue to cook in the oven, and you don’t want them to be a soggy mess. Rinsing the parcooked beans in cold water, or giving them an ice water bath, stops them from cooking so they can start cooking again in the oven.
• Change up the cheese: You can change up the kind of cheese you use. Gruyere, sharp cheddar, or Monterey cheese would work well, too!

Serving Suggestions

​Serve your Green Bean Casserole with some other easy side dish recipes like Cheesy Baked Asparagus, Roasted Red Potatoes, Roasted Carrots, Instant Pot Mashed Potatoes, and Air Fryer Broccoli!

If you’re looking for Thanksgiving mains, try my Crockpot Turkey Breast or this Garlic Brown Sugar Dry Brine Turkey recipe. 

This green bean recipe also goes well with my Easy Spiral Ham and Honey Baked Ham recipes. 

More Easy Thanksgiving Recipes to Try

Dinner

Easy Pot Roast recipe (the BEST gravy!)

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

Fall/Winter

Oatmeal Cranberry Cookies

Desserts

Chai Cookies Recipe

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Green Bean Casserole from Scratch

This Green Bean Casserole recipe is made totally from scratch, with tender green beans in a creamy mushroom sauce, topped with bread crumbs, and deliciously crunchy fried onions! It's the perfect side dish for your Thanksgiving dinner! 

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 380cal

Author Ashley Fehr

Ingredients

Bacon Alfredo Sauce

• 4 slices thick cut bacon
• 1 onion (finely chopped)
• 1 cup crimini mushrooms (sliced) optional
• 2 cloves garlic
• 1 teaspoon dried parsley
• ½ teaspoon salt
• ¼ teaspoon fresh cracked pepper
• ¼ teaspoon paprika
• ¼ teaspoon dried thyme
• 2 tablespoons all purpose flour
• 1½ cups heavy whipping cream
• 1½ cups whole milk
• ¼ cup Parmesan cheese

Green Bean Casserole

• 1½ lbs fresh green beans (trimmed and cut into 2" pieces)
• 1 cup fried onions
• ¼ cup Panko bread crumbs
• 2 tablespoons Parmesan cheese
• 1 tablespoon oil or melted butter

US Customary – Metric

Instructions

Bacon Alfredo Sauce

• In a large skillet over medium-high heat, cook the bacon, onion, and mushrooms until the bacon is crispy and the onions and mushrooms are browned, about 5 minutes.
• Stir the garlic, parsley, salt, pepper, paprika, and thyme into the mushroom mixture, and cook for 1 minute.
• Add flour and cook and stir until no white remains.
• Whisk in the cream and milk. Cook and stir over medium heat until thickened.
• Stir in Parmesan, taste and adjust seasonings, and set aside.

Green Bean Casserole

• Bring a large pot of salted water to a boil. Add the green beans and cook for 3 minutes (you don’t want them too soft since they will continue to cook in the oven).
• Drain and rinse under cold water to cool.
• Lightly grease a 9×13″ or similar-sized casserole dish or baking dish and preheat the oven to 400 degrees F.
• Add the green beans to the dish in an even layer, and pour the sauce over top. Cover with aluminum foil and bake for 15-20 minutes until bubbly.
• Stir together the fried onions, panko, Parmesan, and oil and sprinkle over the top of the casserole.
• Return to the oven and bake for 10 more minutes until the topping is a light golden brown.
• Serve hot.

Video

Notes

Make Ahead

This casserole can easily be prepped ahead for the holidays. Simply prepare the sauce and the green beans, cool, and combine in a baking dish. Cover and refrigerate for up to 2 days before continuing with the recipe (you may need to add 10 minutes to the bake time).

Ingredients and Substitutions:

• Bacon: you can omit the bacon to make this meatless side dish. Simply add a bit of oil to sauté your vegetables.
• Mushrooms: my family is not a fan of mushrooms, so I often make this without them, and it’s still delicious!
• Cream and milk: I do not recommend using lighter cream or low-fat milk as it can curdle with the long bake time. If you prefer, you could substitute the milk for chicken broth for a lighter, less rich sauce.
• Fried onions: feel free to make your own if you prefer! I use French’s because, hey, they’re delicious (and easy!).

Storage

• Store: Store leftover greens bean casserole once it has completely cooled, in an airtight container, or covered in plastic wrap, in the refrigerator for 2-3 days. Reheat in the microwave or covered with foil in the oven.
• Freeze: I’d recommend freezing the casserole without the crispy topping, as it will likely soften as it defrosts. Prepare the sauce and green beans in a freezer-safe dish cover, and freeze for up to 3 months. Allow it to defrost thoroughly before part baking, adding the topping, and baking again.

Nutrition

Calories: 380cal | Carbohydrates: 17g | Protein: 9g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 71mg | Sodium: 443mg | Potassium: 402mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1391IU | Vitamin C: 12mg | Calcium: 181mg | Iron: 1mg

The post Green Bean Casserole appeared first on The Recipe Rebel.

This One Pan Chicken Meatballs with Orzo recipe is so delicious, and only takes 45 minutes to make! Homemade chicken meatballs are cooked in a creamy Parmesan sauce with Orzo pasta to make a satisfying dish the whole family will love!

Love orzo? See my 10 Best Orzo Recipes here or try this Lemon Chicken Orzo Soup next!

We are meatball obsessed and this easy one pan meal is one of our favorites!

This Chicken Meatballs recipe is cooked in a creamy garlic parmesan sauce with orzo pasta, making it a full meal deal that is ready in record time.

This one pan orzo recipe makes a deliciously comforting meal that’s perfect for lazy weekends or even busy weeknights. It has so much flavor that your guests will love it, too!

Add a salad or some colorful veggies on the side and dinner is done.

If it’s your first time making meatballs, you’ll be surprised how easy it is! Meatballs are a great thing to stash away in the freezer for easy dinner prep and they are so versatile.

For classic Italian meatballs, see this Easy Meatball Recipe, then check out my Sweet and Sour Meatballs, my Swedish Meatballs Recipe, and these Easy Meatballs in Orange Sauce to keep weeknight meals fresh and exciting.

For more delicious one pot meals, try my One Pot Teriyaki Chicken & Rice, Orecchiette Pasta with Sausage, and this Sun Dried Tomato and Spinach Orzo recipe!

Ingredients Needed:

Chicken Meatballs

• Chicken: use lean ground chicken for the best flavor. You can also use pork or turkey.
• Breadcrumbs: any brand of breadcrumbs will work, or you can make your own in a food processor. Fine bread crumbs work best.
• Cheese: use freshly grated Parmesan cheese if you can — it has the best flavor!
• Milk: any kind of milk will do here to help bind the meatball ingredients together (you can even sub water in a pinch!).
• Egg: to bind the meatballs.
• Seasoning: use a combination of fresh parsley, Italian seasoning, salt, fresh garlic, onion powder, and black pepper to give the chicken mixture loads of flavor.

Garlic Parmesan Orzo

• Seasoning: use freshly minced garlic, salt, and pepper for this orzo recipe.
• Broth: I use a low-sodium chicken broth to better control the saltiness of this dish.
• Orzo: use dry, uncooked orzo pasta. You will find it in the pasta aisle of your local grocery store.
• Cream: you can use any kind of cream to make this creamy orzo, but heavy cream will work best and give the richest sauce.
• Cheese: use Parmesan cheese that you grate yourself for the best flavor.

How to Make One-Pan Chicken Meatballs with Orzo

This recipe takes a bit of prep time but it’s well worth it! Full instructions are included in the recipe card below.

1. Mix meatball ingredients: In a large bowl, combine chicken, bread crumbs, cheese, milk, egg, parsley, Italian seasoning, salt, garlic, onion powder, and pepper. Mix well, then let it sit for a bit before using it.
2. Cook meatballs: Roll the meat mixture into 1-1¼” balls, put them into a hot pan with oil, and sear until golden brown.
3. Make sauce and add orzo: Sauté the garlic, add the broth, and deglaze the pan. Bring it to a low boil, then add the orzo, cream, parmesan, salt, and pepper, and stir.
4. Add meatballs: Place the meatballs on top of the sauce, cover, and simmer to cook. Taste and serve.

One Pan Chicken Meatballs with Orzo FAQs

Tips and Notes

• Meatballs. You can use pre-made meatballs here, even pre-cooked frozen meatballs, or leftover meatballs from another meal! Simply add them to the pasta and continue cooking until heated through. 
• Orzo. Any kind of small pasta works here, but you are aiming for the same cook time since the meatballs need to finish cooking through in the time it takes the pasta to cook to al dente. With another type, you may need to add additional broth to cook to al dente. (Got extra orzo? Try my One Pan Tuscan Orzo with Chicken next!)
• Cream. I do not recommend using lighter cream or milk since the extended cooking time can cause it to curdle. High fat dairy works best!
• Broth. You can use chicken stock or vegetable broth for a milder chicken flavor.

One-Pan Chicken Meatballs with Orzo Variations

• Use different type of chicken. You could use any kind of chicken with this recipe. Chicken thighs or diced chicken breast would be great too. Just make sure they’re cooked thoroughly before serving.
• Mix up the meat. Next time, try making these meatballs with ground turkey or use my recipe for Turkey Meatballs for a similar flavor. You can also use ground beef or ground pork for a different flavor. Check out my Easy Meatball Recipe for more tips on making other kinds of meatballs.
• Change the seasoning. I’ve used Italian seasoning in this recipe, but you can use other fresh herbs, dried herbs, or spices to make it your own.
• Add some heat. Turn up the heat with some red pepper flakes or hot sauce added to the chicken meatball mixture.

Serving Suggestions

The great thing about this one-pan meal is that it can be made and served on its own!

To make it a larger meal or to make it go further, you can make some delicious vegetable side dishes to go along with it.

Try it with my Cheesy Baked Asparagus and Honey Glazed Carrots for more comforting flavors.

Try a mixture of my Roasted Carrots, Roasted Vegetables, Air Fryer Green Beans, or Green Beans with Bacon to add nutrients and color to the table!

We always have some bread on the table too, so try my Cheesy Garlic Bread or this classic Garlic Bread recipe to enhance those garlicky flavors.

More Easy One-Pot Recipes to Try

Dinner

Chicken Pot Pie Soup

Dinner

Garlic Parmesan Orzo Pasta recipe

Pasta

BEST Hamburger Helper Recipe

Chicken

Chicken Gnocchi Soup

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One Pan Chicken Meatballs with Orzo

This One Pan Chicken Meatballs with Orzo recipe is so delicious, and only takes 45 minutes to make! With homemade chicken meatballs in a creamy Parmesan sauce, it's cooked with yummy Orzo pasta to make a filling dish the whole family will love!

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 586cal

Author Ashley Fehr

Ingredients

Chicken Meatballs

• 1 pound ground chicken (454 grams)
• ½ cup dry breadcrumbs (55 grams)
• ½ cup Parmesan cheese (35 grams)
• ¼ cup milk
• 1 egg
• ¼ cup fresh parsley (finely chopped) optional
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon minced garlic
• ½ teaspoon onion powder
• ¼ teaspoon black pepper

Garlic Parmesan Orzo

• 2 cloves garlic (finely minced)
• 2½ cups low sodium chicken broth
• 1½ cups dry orzo pasta (about 278 grams)
• ⅔ cup cream (any kind – heavy cream will give a richer flavor, light cream will be a bit thinner)
• ¼ cup shredded Parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper

US Customary – Metric

Instructions

Chicken Meatballs

• In a large mixing bowl, combine chicken, bread crumbs, cheese, milk, egg, parsley, Italian seasoning, salt, garlic, onion powder, and pepper. Mix well but don’t overmix; make sure there are no clumps of bread crumbs in the mixture. Let sit for 10-20 minutes for the bread crumbs to absorb excess moisture.
• Roll into 1-1¼” balls.
• Heat a large skillet over medium-high heat. Add 2 tablespoons of oil and sear the meatballs on all sides until golden brown.
• Remove to a plate and cover with foil to keep warm.

Garlic Parmesan Orzo

• Add the garlic to the skillet and cook for 1 minute.
• Add the broth and scrape the bottom of the pan with a wooden spoon to deglaze. Bring it to a low boil.
• Add the orzo, cream, parmesan, salt, and pepper, and stir. Place the meatballs on top, cover, and simmer over medium-low heat for 10 minutes until the orzo is al dente. It might look liquidy at first, but it will thicken quickly!
• Taste and serve.

Video

Notes

*We love meatballs, so there’s a good amount of meatballs per serving in this recipe. If you prefer, you could increase the orzo to 2 cups and the broth to 3¼ cups to serve more people.

*Baking meatballs: you can also bake the meatballs and add them to the orzo after they are cooked. Bake at 400 degrees F for about 12 minutes, until the internal temperature reaches 165 degrees F.

Ingredients and Substitutions:

• Meatballs: you can use any kind of meatballs here, even pre-cooked frozen meatballs. Simply add them to the pasta and continue cooking until heated through.
• Orzo: any kind of small pasta works here, but you are aiming for the same cook time since the meatballs need to finish cooking through in the time it takes the pasta to cook to al dente.
• Cream: I do not recommend using lighter cream or milk since the extended cooking time can cause it to curdle.

Storage

• Store: Store leftovers in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.
• Make-Ahead & Freeze: The best way to make this recipe ahead of time is to make the meatballs and freeze them to use later on. Freeze them either before or after searing them. Allow them to cool, then put them on parchment paper on a baking tray in a single layer. Flash freeze them, then store them in Ziploc bags in the freezer for up to 3 months.

Nutrition

Calories: 586cal | Carbohydrates: 59g | Protein: 42g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 160mg | Sodium: 1440mg | Potassium: 976mg | Fiber: 3g | Sugar: 5g | Vitamin A: 605IU | Vitamin C: 7mg | Calcium: 298mg | Iron: 3mg

The post One Pan Chicken Meatballs with Orzo appeared first on The Recipe Rebel.

This Baked Monterey Chicken Recipe is so flavorful, with a combination of juicy baked chicken breasts, fresh tomatoes, Monterey Jack cheese, and a smoky bacon flavor from the first bite.

Got extra chicken breasts in the fridge? Try this Marry Me Chicken Recipe, this Creamy Garlic Chicken Breast or one of these Easy Crockpot Chicken Breast Recipes!

Baked Monterey Chicken has always been a favorite of mine when we go to a Chili’s restaurant.

With its sweet, tangy, smoky, and fresh flavors (and loads of melted cheese) what’s not to love?!

This Chili’s Copycat recipe is the perfect dish for busy weeknights to feed the whole family with minimal fuss!

It’s an easy recipe that can be served with almost any side dish, so you can make it a lighter meal or something more hearty and comforting.

We love to serve this Monterey Chicken with Cream Cheese Mashed Potatoes and Roasted Carrots!

It’s also a great option when you’re meal-prepping to make freezer meals!

For more great recipe ideas using juicy chicken breasts, check out my Baked Tuscan Chicken Breasts, Pan Fried Chicken Breasts, my Spinach Stuffed Chicken Breasts, or this Chicken Enchilada Casserole.

Ingredients Needed:

• Chicken: use boneless skinless chicken breasts for the best results. You can also use boneless skinless chicken thighs!
• Seasoning: a combination of dried parsley, kosher salt, garlic powder, paprika, black pepper, and onion powder is all you need to make this dish super flavorful!
• Barbecue Sauce: use my Homemade BBQ Sauce, or your favorite barbecue sauce.
• Cheese: Monterey Jack cheese is most fitting, but any will do! I often use cheddar or mozzarella as well.
• Tomatoes: fresh Roma tomatoes or tomatoes on the vine will give you the best flavor.
• Bacon: use smoked bacon to get a great smoky flavor with this dish, you’ll need it cooked until crispy and chopped.
• Green Onions: for a fresh and tangy garnish.

How to Make Baked Monterey Chicken

This recipe is quick and easy to make! Full instructions are included in the recipe card below.

1. Flatten chicken: Cover chicken breasts with plastic wrap and pound thick end with a rolling pin to flatten slightly.
2. Season chicken: Combine seasonings and sprinkle the mix evenly over the chicken in the dish.
3. Bake and add BBQ: Part bake the chicken, then remove it from the oven and add BBQ sauce and cheese.
4. Bake and serve: Bake until done, top with tomatoes, crispy bacon, and green onions then serve.

Baked Monterey Chicken FAQs

How do I know if my chicken is done?

The best way to check if meat has cooked is with an internal meat thermometer — the internal temperature should reach 165 degrees F.

Another way of gauging the doneness is by looking at the juices coming from the chicken. When they run clear, this can indicate the chicken is fully cooked.

Baked Monterey Chicken Variations

• Seasoning: Feel free to swap the homemade seasoning with your favorite all-purpose chicken seasoning.
• Cheese: Any kind of cheese you enjoy or have on hand will work great in here! I used cheddar, but I have also used Mozzarella and Monterey Jack. 
• Toppings: All of the toppings are optional but they are what makes this a Chili’s copycat.
• Bacon: You can use any kind of bacon, or even turkey bacon for this recipe.

Serving Suggestions

This chicken dish goes great with basically any side dish!

Try some of my BBQ Side Dishes for Summer for a great BBQ table spread, or some vegetable side dishes like Air Fryer Green Beans, Roasted Potatoes and Carrots and my Garlic Mashed Potatoes for a comforting meal.

We love having bread on our dinner table, too! Try my Homemade Crescent Rolls or a slice of my No Knead Artisan Bread.

More Easy Chicken Dinner Recipes to Try

Dinner

Chicken Pot Pie Soup

Dinner

15 Chicken Casserole Recipes

Dinner

Marry Me Chicken

Dinner

JUICY Air Fryer Chicken Breast

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Baked Monterey Chicken

This Baked Monterey Chicken Recipe is so flavorful, with a combination of juicy baked chicken breasts, fresh tomatoes, Monterey Jack cheese, sweet and tangy BBQ sauce, and crispy smoky bacon.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 342cal

Author Ashley Fehr

Ingredients

Chicken Seasoning

• 4 chicken breasts boneless & skinless, about 1.5-2 lb
• 1 teaspoon dried parsley
• ¾ teaspoon salt
• ¾ teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon black pepper
• ¼ teaspoon onion powder

Monterey Chicken

• ¼ cup barbecue sauce
• 1½ cups shredded cheese Monterey Jack is fitting but any will do!
• ½ cup diced fresh tomatoes
• 2 slices bacon chopped and cooked until crispy
• 2 green onions sliced

US Customary – Metric

Instructions

Seasoned Chicken

• Preheat oven to 425 degrees F and lightly grease a 9×13″ casserole dish with nonstick cooking spray.
• Cover chicken breasts with plastic wrap and pound the thick end with a rolling pin or meat mallet to flatten slightly. This will ensure the chicken cooks more evenly.
• Combine seasoning: parsley, salt, garlic powder, paprika, pepper, and onion powder. Sprinkle evenly over chicken breasts and place in the prepared dish.
• Bake for 15 minutes.

Monterey Chicken

• Remove chicken from the oven (it won’t be done — that’s okay). Brush with barbecue sauce and top with cheese.
• Return to the oven and cook for 8-10 minutes to let the cheese melt and until the internal temperature of the thickest part of the chicken reaches 165 degrees F when checked with a meat thermometer.
• Top with tomatoes, crispy bacon, and green onions before serving.

Video

Notes

Storage:

• Refrigerating: you can refrigerate any leftovers for up to 4 days. I recommend reheating, covering, in the oven at 250 degrees F until warmed through.
• Freezing: you can easily prep this recipe ahead and freeze it. I recommend freezing it after it is baked, then thawing completely in the refrigerator before reheating it according to the instructions above. Keep in mind that the tomatoes will soften considerably if frozen.

 

Nutrition

Serving: 200grams | Calories: 342cal | Carbohydrates: 11g | Protein: 35g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 113mg | Sodium: 1132mg | Potassium: 602mg | Fiber: 1g | Sugar: 7g | Vitamin A: 581IU | Vitamin C: 5mg | Calcium: 240mg | Iron: 1mg

The post Baked Monterey Chicken appeared first on The Recipe Rebel.

This Easy Chicken Enchiladas recipe is one we’ve used time and time again to make the BEST chicken enchiladas. Made with tender chicken cooked in enchilada sauce with onions and peppers, corn or flour tortillas and plenty of cheese.

These Chicken Enchiladas are a classic Mexican-inspired dish made with shredded chicken and a homemade (no cook!) red enchilada sauce.

This is one of our favorite go-to recipes for an easy weeknight dinner.

You can customize this recipe by spicing it up, with your own meat and vegetable choices, and using any toppings you like. It’s always a hit!

We love Mexican food, and some of our other favorite recipes are this Slow Cooker Three Bean Beef Chili, my Mexican Shepherd’s Pie, and this Dorito Taco Salad. I’ll never claim to recreate authentic Mexican dishes, but I love being inspired by the spices and ingredients and making these dishes my own.

This Chicken Enchilada Casserole is a deconstructed version of these chicken enchiladas you’ll also love! If you prefer beef over chicken, try my Beef Enchiladas recipe.

Check out this list of Easy One Pot Meals You’ll Actually Want To Eat for more weeknight dinner ideas!

Ingredients Needed:

Enchilada Sauce

• Tomatoes: canned crushed tomatoes are perfect for making enchilada sauce, be sure to use ones with no added salt, so you can control the saltiness of the sauce. You’re looking for smooth crushed tomatoes (no chunks) or a plain tomato sauce.
• Seasoning: use garlic powder, cumin, onion powder, dried oregano, kosher salt, and chipotle powder for a flavorful sauce. You can add a pinch of cinnamon if you prefer.
• Sugar: use brown sugar to balance the acidity of the tomatoes in the sauce if needed. You can use honey if you prefer.

Chicken Enchiladas

• Oil: use olive oil, canola oil, or vegetable oil to sauté the vegetables.
• Onion: adds a great savory flavor base for this dish.
• Pepper: a green bell pepper will add some color and a burst of freshness to these enchiladas, but you can use a yellow or red pepper if you prefer.
• Chicken: use boneless chicken breast to make the shredded chicken. Boneless, skinless chicken thighs also work well!
• Tortillas: we normally use flour tortillas because we prefer them, but corn tortillas are a more traditional choice. Make sure they’re about 7″ in diameter, or that they fit well in the pan you are using.
• Cheese: use a block of Monterey Jack cheese that you shred yourself for the best flavor (and stretchy cheese!). You can swap this for Mozzarella in a pinch.
• Garnish: use pico de gallo salsa, sour cream, chopped green onions, fresh cilantro, or freshly cut lime wedges for garnish.

How to Make Chicken Enchiladas

This recipe is quick and easy to make! Full instructions are included in the recipe card below.

1. Sauté: Sauté onion and peppers until softened.
2. Add chicken and sauce: Add chicken breasts and enchilada sauce, and cook.
3. Shred chicken: Remove chicken from pan and shred it, then stir it back into the skillet.
4. Assemble enchiladas: Make up the tortillas with chicken and cheese.
5. Add to dish: Roll the enchiladas up and put them into the dish with sauce at the bottom.
6. Add sauce and cook: Top with sauce and remaining cheese, cook and serve with your favorite toppings!

Chicken Enchilada Recipe FAQs

Tips and Notes

• Tortillas. Yellow corn tortillas or flour tortillas will work great, although corn tortillas tend to be a little more finicky to work with.
• Sauce: This recipe makes 4 cups of enchilada sauce. To save time you can also use about 4 cups of prepared enchilada sauce.

Chicken Enchiladas Variations

• Meat. Try using a different meat for enchiladas, like my Instant Pot Pulled Pork.
• Vegetables. Swap the bell peppers and onions with other vegetables you enjoy, or add to them. Simply saute whatever you would like to use in the pan before adding the sauce and chicken. This is a great time to add beans as well!
• Beans. Refried beans and black beans are a great way to add more protein to these enchiladas.
• Chicken. Boneless, skinless chicken thighs work great as well. You can also substitute this for prepared Shredded Chicken or Crockpot Shredded Chicken if you have some on hand!
• Cheese. Use cheddar cheese, Colby Jack, or a Mexican cheese blend for different flavors.
• Add heat. Make these enchiladas to your preferred spice level, by adding in some cayenne pepper, green chilis, jalapenos, red pepper flakes, or hot sauce to the chicken when cooking it, or to the wraps as you assemble them.

Serving Suggestions

These Chicken Enchiladas are filling and delicious all on their own but served with some sides they can go a bit further and add some variety.

Serve with some vegetable side dishes for added nutrients, like Air Fryer Broccoli, Corn on the Cob, or Air Fryer Green Beans.

You can also serve enchiladas with carby sides like Instant Pot Brown Rice, Garlic Bread, or even Homemade Crescent Rolls.

More Mexican-Inspired Dinner Ideas

Dinner

Easy Taco Soup recipe

Dinner

Slow Cooker Chicken Tacos Recipe

Dinner

Mango Salsa Chicken and Rice

Dinner

Taco Casserole — 9 ingredients & 30 minutes!

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Easy Chicken Enchiladas

This Easy Chicken Enchiladas recipe has been a long time coming to this blog, but it's one we've used time and time again to make the BEST chicken enchiladas. Our whole family loves them, we never have leftovers, and they're also super easy to make.

Course Main Course

Cuisine American, Mexican

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 681cal

Author Ashley Fehr

Ingredients

Enchilada Sauce*

• 28 oz canned crushed tomatoes 798 ml, no salt added
• 1 cup water
• 1 tablespoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon chipotle powder you can substitute smoked paprika
• brown sugar

Chicken Enchiladas

• 1 tablespoon oil
• 1 medium onion diced
• 1 green bell pepper diced
• 2 boneless skinless chicken breasts about 1 lb
• 8 medium flour or corn tortillas about 7" in diameter
• 3 cups shredded Monterey Jack cheese
• Garnish pico de gallo salsa, sour cream, cilantro, lime wedges

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and lightly grease a 9×13″ baking dish.
• In a medium bowl, stir together all ingredients for enchilada sauce: tomatoes, water, garlic, cumin, onion powder, oregano, salt, and chipotle powder. Taste and adjust to your preferences add 1 teaspoon of brown sugar to balance the acidity of the tomatoes if needed.
• Heat a little oil in a medium skillet over medium-high heat.
• Add onion and peppers and cook, stirring often, until softened. Add chicken breasts and 1 cup of enchilada sauce.
• Cover, reduce heat to medium-low, and simmer until chicken is cooked through, about 10-15 minutes (it should reach an internal temperature of 165 degrees F).
• Remove chicken from pan and shred with two forks. Stir the chicken back into the skillet with the vegetables.
• Assemble the enchiladas: Spread 1 cup of sauce at the bottom of the casserole dish.
• Microwave tortillas for 30 seconds or until warm. This makes them more pliable.
• Divide the chicken mixture and half of the cheese between 8 tortillas and roll up tightly. Place in prepared pan.
• Top with sauce (you may not use it all — use as much as you like!) and remaining cheese.
• Bake for 20-25 minutes until cheese is melted and sauce is bubbly.
• Top with preferred garnishes and serve.

Video

Notes

*Sauce: This recipe makes 4 cups of enchilada sauce. To save time you can also use about 4 cups of prepared enchilada sauce.

• Store: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven covered in foil, or in the microwave.
• Freeze: Freeze chicken enchiladas in a freezer bag or a freezer-safe container for up to 1 month. Defrost thoroughly in the refrigerator and heat through in the microwave or oven until piping hot.

 

Nutrition

Serving: 381grams | Calories: 681cal | Carbohydrates: 50g | Protein: 42g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 112mg | Sodium: 1869mg | Potassium: 1052mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1295IU | Vitamin C: 45mg | Calcium: 817mg | Iron: 6mg

The post Easy Chicken Enchiladas appeared first on The Recipe Rebel.

These Air Fryer Boneless Chicken Thighs are crispy on the outside and juicy on the inside! With a simple seasoning, they are prepped and cook quickly!

It’s no secret by now that the air fryer is one of my favorite ways to cook chicken!

After making these Air Fryer Chicken Breasts (the juiciest chicken we’ve ever eaten!) and these Air Fryer Chicken Wings, I knew it was time to throw some chicken thighs in there.

Air Fryer Chicken Thighs are so juicy and flavorful, and they cook so quickly that they have become a regular recipe in our rotation.

I like to throw a second batch in the air fryer while we are eating so we have lots of leftovers for quick meals through the week!

How to make Air Fryer Chicken Thighs:

1. Choose your chicken thighs: see my tips below for boneless or bone in thighs!
2. Preheat your air fryer: this ensures that your chicken cooks quickly and evenly.
3. Stir together your seasoning while the air fryer preheats, or choose a favorite spice blend if you’re short on time
4. Toss chicken with oil and season well — this ensures a crispy, flavorful exterior!
5. Cook! Some people flip their chicken half way through cooking in the air fryer, but I haven’t ever found a need as my air fryer cooks pretty evenly. You can check yours at the 7 minute mark and adjust as necessary.

Bone in or boneless chicken thighs?

Chicken thighs are inexpensive, delicious and easy to cook. They are made of dark meat, so they are extra juicy!

I used boneless chicken thighs for this recipe, though we love bone in chicken thighs in the air fryer, too!

If you choose bone in chicken thighs, you can use the same seasoning and method, but your cook time will be longer, so be sure to use a meat thermometer to check for doneness.

How do I store leftover chicken?

Store cooked chicken thighs in an air tight container in the refrigerator for up to 4 days.

Leftover chicken is great for meal prepping and quick lunches!

Chop up leftover chicken and use it in this classic Chicken Noodle Soup or this Instant Pot Chicken and Dumplings!

Can I reheat chicken thighs in the air fryer?

Yes! Add ¼ water to the bottom of air fryer basket. Place refrigerated chicken in basket and cook for 7-10 minutes at 350 degrees.

We also like to make stir fry, casseroles or creamy pasta dishes with it!

What sides would go well with Air Fryer Chicken Thighs?

The options are almost endless! Here are a few of our favorites:

• Broccoli Salad – a family favorite
• Air Fryer Baked Potatoes – so crispy!
• Crockpot Mac and Cheese (soooo creamy!)
• Roasted Potatoes and Carrots – made with garlic butter!

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Air Fryer Boneless Chicken Thighs

These Air Fryer Boneless Chicken Thighs are crispy on the outside and juicy on the inside! With a simple seasoning, they are prepped and cook quickly!

Course Air fryer, Main Course

Cuisine American, canadian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 317cal

Author Ashley Fehr

Ingredients

• 4 boneless chicken thighs
• 2 Tablespoons canola oil
• 1 teaspoon brown sugar
• ½ teaspoon paprika
• ½ teaspoon dried parsley
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black ground pepper

US Customary – Metric

Instructions

• Preheat air fryer to 400 degrees F.
• Pat chicken dry with paper towel then drizzle with oil and toss to coat.
• Combine brown sugar and seasonings in a small bowl. Rub over chicken thighs.
• Coat basket with non-aerosol cooking spray then place thighs in air fryer basket and cook for 12-14 minutes, flipping half way if desired, until an internal temperature of 165 degrees F is reached.

Nutrition

Calories: 317cal | Carbohydrates: 2g | Protein: 18g | Fat: 26g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 379mg | Potassium: 248mg | Fiber: 1g | Sugar: 1g | Vitamin A: 217IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

The post Boneless Air Fryer Chicken Thighs appeared first on The Recipe Rebel.

This easy Enchilada Sauce recipe is perfect for last-minute dinner times. It’s a no-cook recipe, so you can mix your ingredients and go! Quickly store a jar of sauce in the refrigerator, or mix it straight into your enchiladas!

This is our favorite homemade enchilada sauce recipe, and it’s way better than the canned stuff!

We make all sorts of enchiladas around here. We love beef enchiladas but sometimes make them with pulled pork or shredded chicken too (like these tasty Easy Chicken Enchiladas!).

Whatever meat or filling you choose, you can’t beat a homemade sauce made with basic pantry staples.

This is a bit different from other from-scratch recipes as there is no cooking involved at all. It’s an easy recipe – simply put all the ingredients in a bowl and stir!

The sauce will cook through when it is heated in the dish, melding the flavors together and saving you time and energy!

If you love Mexican food, try some of our other favorite recipes like this Classic Three Bean Chili, this Easy Taco Soup, and my delicious Sheet Pan Fajitas.

We also like Cordon Bleu Chicken Enchiladas, which are made with Alfredo sauce instead of tomato sauce for a creamy enchilada dinner.

Finish it off with my Strawberry S’mores Enchiladas for dessert!

Ingredients Needed:

• Tomatoes: use canned crushed tomatoes for this sauce, with no added salt. Plain, unseasoned tomato sauce will work as well.
• Water: simply thins out our sauce to our desired consistency. You could swap for chicken or vegetable broth for added flavor.
• Seasonings: garlic powder, onion powder, dried oregano, and kosher salt will make a flavorful enchilada sauce.
• Spices: use cumin and chipotle powder (or smoked paprika), as well as ground cinnamon for an added warm flavor. Add in some cayenne pepper too for a spicy sauce.
• Sugar: brown sugar will help to balance the acidity of the tomatoes if needed.

How to Make Enchilada Sauce

This easy red enchilada sauce is quick to make. You’ll find the full recipe in the recipe card below.

• Combine ingredients: Add the following ingredients to a bowl and stir: tomatoes, water, garlic, cumin, onion powder, oregano, salt, and chipotle chili powder.
• Add sugar: Add brown sugar to taste. Add additional spices here if wanting.
• Use: Use sauce straight away, or store it for later.

Enchilada Sauce FAQs

Tips and Notes

• Simmer the sauce on the stove to bring the flavors together before using it if you prefer.
• As this sauce doesn’t require any cooking, I tend to make it as and when I need it. It is a super simple recipe to double or triple for a big batch, and it will last up to 2 weeks in the fridge!

Enchilada Sauce Variations

• Make a green enchilada sauce. Use chopped green chilis and jalapeños instead of canned tomatoes as the base and adjust seasonings to taste.
• Spices and seasonings: Make this recipe your own by adjusting the seasonings to your preference. You can taste as you go.
• Add some heat. Adding red pepper flakes, chili powder, or finely chopped jalapeños depending on your desired spice level.
• Fresh ingredients. Use fresh garlic that you have minced yourself if you prefer.
• Tomatoes: canned crushed tomatoes are my shortcut here, as many recipes use a mixture of tomato paste and water thickened with flour. Use 3 tablespoons of tomato puree paste and 2 additional cups of water or low-sodium vegetable broth. Add a cornstarch slurry to the mix, and cook it on the stovetop or in the microwave to thicken it.

Serving Suggestions

Use this red enchilada sauce in your enchilada recipes using any meat. You can also use it in recipes that call for a tomato salsa sauce, like my delicious Stuffed Pepper Casserole, this Chicken Taco Soup, or my Crockpot Salsa Chicken.

More Sauce and Condiment Recipes You’ll Love

Condiments and Sauces

Easy Homemade Cheese Sauce recipe

Condiments and Sauces

Pineapple Brown Sugar BBQ Sauce

Condiments and Sauces

Mango Salsa

Appetizers

Homemade Salsa Recipe

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Easy Enchilada Sauce Recipe

This easy Enchilada Sauce recipe is perfect for last-minute dinner times. It’s a no-cook recipe, so you can mix your ingredients and go! Quickly store a jar of sauce in the refrigerator, or mix it straight into your enchiladas!

Course Sauces and Condiments

Cuisine Mexican

Diet Gluten Free

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8 servings

Calories 38cal

Author Ashley Fehr

Ingredients

• 28 oz canned crushed tomatoes 798 ml no salt added
• 1 cup water
• 1 tablespoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon chipotle powder or smoked paprika
• 1 pinch ground cinnamon optional
• 1 pinch cayenne pepper optional – if you prefer it spicy
• 1 teaspoon brown sugar optional – to balance flavors

US Customary – Metric

Instructions

• In a medium bowl, stir together all ingredients for enchilada sauce: tomatoes, water, garlic, cumin, onion powder, oregano, salt, and chipotle powder.
• Taste and adjust to your preferences add 1 teaspoon of brown sugar to balance the acidity of the tomatoes if needed. Feel free to add additional spices to suit your tastes.
• *You can simmer this sauce on the stove on medium heat to bring the flavors together if you prefer — I simply add it to whatever dish I'm cooking and it heats through during the cooking process.

Notes

Ingredient substitutions:

• Tomatoes: canned crushed tomatoes are my shortcut here, as many recipes use a mixture of tomato paste and water thickened with flour. If you don’t have canned crushed tomatoes, you can use 3 tablespoons of tomato paste and 2 additional cups of water or vegetable broth. You will also need to add a cornstarch slurry and cook it on the stovetop or in the microwave to thicken it.
• Spices and seasonings: this recipe is an easy one to make your own! Feel free to adjust the amounts of the seasonings to suit your tastes. You can taste as you go.

Storage:

• Store: Store enchilada sauce in an airtight container in the refrigerator for up to 2 weeks.
• Freeze: Freeze this sauce for up to 6 months in a freezer-safe container. If freezing it in bags, lie the bags flat to save space – it will also thaw quicker this way.

 

Nutrition

Calories: 38cal | Carbohydrates: 9g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 426mg | Potassium: 316mg | Fiber: 2g | Sugar: 4g | Vitamin A: 263IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 2mg

The post Easy Enchilada Sauce appeared first on The Recipe Rebel.

This delicious Chicken Enchilada Casserole is made by layering juicy shredded chicken, homemade red enchilada sauce, corn tortillas, and loads of melty cheese!

With this quick and easy recipe, you can have dinner on the table for the whole family in less than an hour!

See more of my favorite Chicken Casserole Recipes here!

Chicken Enchilada Casserole is the ultimate easy one-dish recipe when you’re craving chicken enchiladas. Our family is always up for Mexican dishes, and this is one of our favorites.

You can customize this recipe by adding some heat or choosing your favorite toppings. It’s a great recipe for adding more veggies to meals for the kids!

Casserole recipes are so great for making a filling meal on a busy weeknight or for prepping meals ahead of time. This easy chicken enchilada casserole also freezes well AND you can make it ahead of time, so it really ticks all my boxes!

If you prefer them rolled traditionally, check out my Easy Chicken Enchiladas recipe!

For other easy Mexican one-dish recipes check out my Taco Casserole, my Mexican Shepherd’s Pie, this super quick Dorito Taco Salad, and my Classic Three Bean Chili!

Ingredients Needed:

Homemade Enchilada Sauce

• Canned tomatoes: they will make the base of the red enchilada sauce, I use canned tomatoes with no added salt.
• Seasoning: garlic powder and onion powder add depth of flavor, while cumin, dried oregano, salt, and chipotle powder bring the Mexican flavors. You can use smoked paprika instead of chipotle powder if you have it on hand instead.
• Sugar: brown sugar will balance out the acidity of the tomatoes

Chicken Enchilada Casserole

• Oil: you’ll need some to lightly grease the casserole dish, and some to sauté the vegetables. You can use canola oil, olive oil, or vegetable oil.
• Yellow onion and green bell pepper: onion and bell peppers are staples in my Mexican cooking, feel free to use red onions or red bell peppers if you prefer. This is also a great place to bump up the veggies! Feel free to add in whatever you’ve got in the fridge.
• Chicken: I use boneless, skinless, chicken breasts here as they are the easiest to shred without having bones in the way – you can use leftover shredded chicken or turkey if you have it!
• Tortillas: flour or corn tortillas will work well, use whichever you prefer.
• Cheese: I use shredded Monterey Jack cheese, but you could also use a Mexican cheese mix or even mozzarella.
• Garnish: pico de gallo, salsa, sour cream, fresh cilantro, fresh parsley, chopped green onions, lime wedges, etc. for garnish as desired.

How to Make Chicken Enchilada Casserole

This Chicken Enchilada Casserole is easy to make! Full instructions are included in the recipe card below.

1. Make red enchilada sauce: Stir together the ingredients for enchilada sauce. Season to taste, and add brown sugar to balance the acidity of the tomatoes if needed.
2. Sauté vegetables and cook chicken: Cook vegetables in oil until softened, then add chicken and enchilada sauce and simmer until cooked through. This adds tons of flavor to the chicken!
3. Shred chicken: Remove chicken from the pan and shred with two forks. Stir the chicken back into the skillet with the vegetables.
4. Assemble the casserole: Start with some sauce at the bottom of the baking dish. Layer tortillas, sauce, chicken, cheese.
5. Finish layers. Repeat this layering 3 times, finishing with the last chicken layer. Top with any remaining cheese.
6. Bake and serve: Bake for 20-25 minutes. Broil if desired, and garnish before serving if desired.

Chicken Enchilada Casserole FAQs

Tips and Notes

• Use leftover meat. This recipe is great for leftover shredded chicken or turkey. Simply cook the sauce with the vegetables for a few minutes, then add the meat to heat through and continue with the recipe as normal. Check out some more shredded chicken recipes here.
• Make this casserole ahead of time. This recipe is so great for making ahead. You can make the casserole up until the baking point and store it in the refrigerator for up to 1 day. Simply take it out of the fridge and have it at room temperature for 30 minutes before baking it as per the instructions below.
• Saving time. Use store bought red enchilada sauce, or pre-shredded cooked chicken if you prefer.

Chicken Enchilada Casserole Variations

• Add more veggies. Casseroles are a great way to add more veggies to mealtimes. Add sweet corn, extra peppers, spinach, celery, or zucchini to make it even more filling and nutritious.
• Add protein. You can add protein to this casserole by adding black beans or red kidney beans.
• Use different flavored tomatoes. I use canned tomatoes with no added salt, but you could use tomatoes with green chiles, or tomatoes with lime juice and cilantro for an added citrus flavor.
• Add heat. Spice it up by adding in some diced jalapenos, chili powder, or hot sauce.

Serving Suggestions

While chicken enchilada casserole is quite filling, you can make it into a fuller meal or make it go further by adding some side dishes. Tortilla chips are always a great side to Mexican dishes. Serve your tortilla chips with my Homemade Salsa Recipe or even in this fresh Taco Dip!

Bread is a great side dish for casseroles too. Try my Garlic Bread, Garlic & Herb Dinner Rolls, or these Homemade Breadsticks.

Alternatively, you can make Loaded Enchilada Fries, by adding spoons of this casserole on top of my Air Fryer French Fries! If you love loaded fries, then try my Loaded Nacho Fries too!

More One-Pot Dinner Recipes To Try

Dinner

Perfect Instant Pot Pot Roast Recipe (the BEST gravy!)

Dinner

Slow Cooker Baked Ziti Recipe

Dinner

Instant Pot Swedish Meatballs and Noodles

Pasta

BEST Hamburger Helper Recipe

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Chicken Enchilada Casserole

This delicious Chicken Enchilada Casserole is made by layering juicy shredded chicken, homemade red enchilada sauce, corn tortillas, and loads of melty cheese!

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 433cal

Author Ashley Fehr

Ingredients

Enchilada Sauce*

• 28 oz canned crushed tomatoes (798 ml) no salt added
• 1 cup water
• 1 tabelspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon chipotle powder (you can sub smoked paprika)
• brown sugar

Chicken Enchilada Casserole

• 1 tablespoon oil
• 1 medium onion (diced)
• 1 green bell pepper (diced)
• 3 boneless skinless chicken breasts (about 1.5-2 lb)
• 10 medium flour or corn tortillas
• 4 cups shredded Monterey Jack cheese
• pico de gallo, salsa, sour cream, cilantro, lime wedges, etc for garnish as desired

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and lightly grease a 9×13" baking dish.
• In a medium bowl, stir together all ingredients for enchilada sauce: tomatoes, water, garlic, cumin, onion powder, oregano, salt and chipotle powder. Taste and adjust to your preferences add 1 teaspoon brown sugar to balance the acidity of the tomatoes if needed.
• Heat oil in a medium skillet over medium-high heat.
• Add onion and peppers and cook, stirring often, until softened. Add chicken breasts and 1 cup enchilada sauce.
• Cover, reduce heat to medium-low and simmer until chicken is cooked through, about 10-15 minutes (it should reach an internal temperature of 165 degrees F).
• Remove chicken from pan and shred with two forks. Stir chicken back into the skillet with the vegetables.
• Assemble the casserole: Spread ½ cup sauce in the bottom of the baking dish.
• Cut tortillas in half and lay in baking dish so that they cover the bottom (I used 3 on the first layer, and 4 on the next two layers. Do what works for you!).
• Top with ⅓ of the sauce, ⅓ of the chicken, and 1⅓ cup of cheese. Repeat 3 times, using enough tortillas to create a complete layer and topping with ⅓ of the sauce, ⅓ of the chicken and 1⅓ cup of cheese until finished.
• Bake for 20-25 minutes or until heated through. Broil if desired to brown the cheese further.
• Serve with optional garnishes as desired.

Video

Notes

*This recipe makes 4 cups enchilada sauce. To save time you can also use about 4 cups prepared enchilada sauce

Nutrition

Serving: 271grams | Calories: 433cal | Carbohydrates: 29g | Protein: 28g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 1091mg | Potassium: 600mg | Fiber: 4g | Sugar: 7g | Vitamin A: 760IU | Vitamin C: 23mg | Calcium: 526mg | Iron: 4mg

The post Chicken Enchilada Casserole appeared first on The Recipe Rebel.

These Jalapeño Poppers are one of my favorite easy appetizers! They’re perfectly spicy and layered with a creamy filling, salty bacon, and crispy Panko.

Love appetizers for dinner? Try these Baked Brie Bites and these Air Fryer Chicken Wings to round out your meal!

These Jalapeño Poppers are pretty much everything you could want in an appetizer. Spicy? Yes. Creamy? Yes. Cheesy? Yes. Crispy? Also yes. I mean, come on. It doesn’t get better than this!

These poppers take just 10 minutes to prep and can be easily prepped ahead of time. They’re a total crowd-pleaser, are so darn easy to make, and are incredibly delicious.

If you love finger foods or you’re planning a party, you might also like this Buffalo Chicken Dip Recipe, these Baked Chicken Wings or this Taco Dip!

Ingredients Needed:

• Jalapeño Peppers: the number you need will depend on how large they are and how much you fill them. I recommend grabbing a couple extra just in case. You can always use extras for Taco Dip or BBQ Chicken Jalapeño Popper Cupcakes!
• Cream Cheese: you can use a block of cream cheese or a container, full fat or light. It won’t make a difference in this recipe!
• Seasonings: we’re spicing up the filling with a simple combination of garlic powder, onion powder, salt, and black pepper.
• Cheddar Cheese: shred the cheddar finely so it incorporates well into the filling. You can use another cheese you have on hand if you prefer.
• Bacon: finely chopped, cooked bacon adds the perfect smoky, salty crunch. You’ll need 2 thick-cut slices, or about 3-4 thin slices.
• Panko Breadcrumbs: Panko breadcrumbs are the key to a crispy topping. You can skip them or use regular bread crumbs if you don’t have any!

How to Make Jalapeño Poppers

Here are some step by step photos to guide you! Please see the detailed recipe down in the recipe card.

1. Prep the peppers: Slice the peppers in half lengthwise, then remove membranes and seeds.
2. Make the filling: In a bowl, beat the cream cheese until smooth, then mix in garlic powder, onion powder, salt, and pepper.
3. Add the cheese and bacon and stir to combine.
4. Assemble and bake: Spread the cream cheese onto each jalapeño half, sprinkle the top with breadcrumbs, then line on a baking sheet. Bake at 425ºF until golden.

Jalapeño Popper FAQs

Tips and Notes

• Pick the bigger jalapeños. Smaller will work too, but the larger ones are easier to fill.
• Wear gloves! If you slice with bare hands, you’re in danger of the jalapeño juice getting all over your fingers. Touch your eyes with that and you’re in for an uncomfortable evening. I recommend wearing gloves. If you don’t have gloves, wash your hands very thoroughly (and multiple times) with soap, the proceed with caution when it comes to touching anything.
• Cut the jalapeño lengthwise. Each half should basically be a mini platform for the filling to sit in/on top of. You can leave the stem on or cut it off.
• Line the baking sheet. Lining the sheet with parchment paper helps prevent the poppers from sticking or burning.

Serving Suggestions

For ultimate crispiness, I recommend serving these poppers right away! They’re delicious on their own or with a side of Ranch dressing, blue cheese dip, or even Homemade Cheese Sauce.

More Appetizer Recipes You’ll Love

Appetizers

Air Fryer Ravioli

Appetizers

Baked Chicken Wings

Air Fryer

Air Fryer Mozzarella Sticks

Dinner

Pigs in a Blanket

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Jalapeno Poppers

These Jalapeño Poppers are one of my favorite appetizers! They're perfectly spicy and layered with a creamy filling, salty bacon, and crispy Panko.

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 poppers

Calories 79cal

Author Ashley Fehr

Ingredients

• 5-6 jalapeno peppers*
• 4 oz cream cheese (125 grams or ½ package)
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon salt
• 1 pinch black pepper
• 1 cup shredded cheddar cheese
• ¼ cup finely chopped, cooked bacon (about 2 thick-cut slices)
• 2 tablespoons Panko bread crumbs

US Customary – Metric

Instructions

• Turn the oven to 425 degrees F and line a baking sheet with parchment paper.
• Slice peppers in half the long way (so you have two long jalalepno "boats") — try to make sure that the bottoms are flat so that they sit well on the pan. Remove the seeds and membranes.
• In a medium bowl, beat cream cheese until smooth.
• Add garlic powder, onion powder, salt and pepper and mix until combined.
• Add cheese and chopped bacon and stir until combined.
• Spread cream cheese mixture onto each jalapeno half, filling the opening but not overfilling.
• Sprinkle each filled jalapeno with bread crumbs, then place on the baking sheet and bake for 18-20 minutes, until the jalapenos have softened somewhat and the top looks golden.
• Allow to rest for 5-10 minutes before serving.

Video

Notes

*The number of peppers you’ll use will depend on how large they are and how much you fill them. It’s always good to have a couple extra on hand just in case. 

*Feel free to opt out of using the bacon to make these a vegetarian option, or opt out of the bread crumbs to make these a gluten free option.

Nutrition

Calories: 79cal | Carbohydrates: 2g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 181mg | Potassium: 47mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 211IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 0.2mg

The post Jalapeno Poppers appeared first on The Recipe Rebel.