Simply Scratch

Easy Homemade Cannolis

Laurie McNamara — Fri, 15 May 2026 04:00:17 +0000

You only need a handful of ingredients to make these Easy Homemade Cannolis! Crisp cannoli shells are filled with a lightly sweetened whipped ricotta with hints of citrus and vanilla. The ends are dipped in chocolate chips, toasted almonds or pistachios.

Cannolis are something I’ve grown to love, especially during the warmer months.

You get the crispy crunchy shell and then the cool, lightly sweetened whipped ricotta follows with it, hints of citrus and bits of chocolate throughout! It’s a dreamy combination. I do however make a quick espresso chocolate sauce to dip the ends in before I fill them with the most ridiculously addictive ricotta filling. With that said, I’ll admit I don’t make my own shells. You know me and my fear of deep frying, so I leave that to the pros aka. Alessi.

They are super simple and the perfect cool treat on a hot summer day.

Here’s what you need to make these easy homemade cannolis:

ricotta cheese – Use whole milk ricotta. I like ricotta con latte by BelGioioso (not sponsored).
cannoli shells – Use homemade or store bought.
semi-sweet chocolate – Lends the perfect chocolate flavor without being overly sweet.
espresso powder – Enhances the chocolate flavor with a subtle coffee flavor.
coconut oil – Helps to set the chocolate once cooled.
powdered sugar – Lends sweetness to the filling.
orange zest – Adds a pop of bright citrus flavor.
pure vanilla extract – Enhances the flavor of the filling.
lemon extract – Adds additional citrus flavor.

for garnish:

mini chocolate chips
chopped pistachios
toasted sliced almonds

Prep The Ricotta:

First, the ricotta. The day before you plan on making cannolis, wrap 2 cups ricotta in a couple layers of cheesecloth. Next, place it into a fine mesh strainer that is set over a larger bowl. Place a small plate on top of the wrapped ricotta and weigh it down with a heavy can or two. Lastly, place the whole thing into your fridge for 18 to 24 hours. This is enough time to drain any liquid from the ricotta.

Make The Chocolate Sauce:

The day of: In a medium bowl, set over a pot with simmering water; melt 4 ounces semi-sweet chocolate with the prepared espresso (1 tablespoon + 1/4 cup boiling water) and 3 tablespoon coconut oil until smooth. The simmering water shouldn’t touch the bottom of the bowl.

Then allow this mixture to cool and set up a bit before dipping 8 cannoli shells.

Next, dip the ends of each side of the cannoli shells into the espresso chocolate.

Then place onto a parchment lined baking sheet and pop them into your fridge. This will harden the chocolate, creating a shell.

Make The Ricotta Filling:

Meanwhile, in a medium mixing bowl, whip the strained ricotta, 1 cup sifted powdered sugar, 1 teaspoon orange zest, 1-1/2 teaspoons pure vanilla extract and 1/4 teaspoon lemon extract until smooth.

Next, fold in 1/4 cup of the mini chocolate chips and then transfer this mixture to a piping bag that is fitted with a piping tip.

Make sure the hole in the tip is large enough to pass a mini chip because otherwise it may get clogged.

Then grab the bag with the filling and pipe it into both ends of each of the cannoli shells.

Lastly, dip the end of each filled cannoli into mini chocolate chips, toasted almonds or chopped pistachios or leave them plain. Then keep chilled until ready to serve.

Let’s get a close up shall we?

These easy homemade cannolis are best if served the same day as made. They can still be enjoyed the next day, however the shells just might lose a little bit of their crunchy texture. However they’re still just as delicious!

Enjoy! And if you give these Easy Homemade Cannolis a try, let me know! Snap a photo and tag me on twitter or instagram!

Easy Homemade Cannolis

Course Desserts & Sweet Treats

Cuisine Italian

Keyword cannoli, chocolate, espresso, Italian, orange, ricotta, treat

Prep Time 25

Additional Time 1

Total Time 1 25

Servings servings

Calories 415kcal

Author Laurie McNamara

Ingredients

2 cups ricotta strained

FOR THE ESPRESSO CHOCOLATE:

1 tablespoon espresso powder
1/4 cup water boiling
4 ounces semi-sweet chocolate
3 tablespoon coconut oil
8 cannoli shells homemade or store-bought

FOR THE FILLING:

1 cup powdered sugar sifted
1 teaspoon orange zest
1/4 teaspoon lemon extract
1½ teaspoon pure vanilla extract
1/4 cup mini chocolate chips plus more for garnish

OPTIONAL GARNISH:

mini chocolate chips
toasted sliced almonds
pistachios chopped

US Customary - Metric

Instructions

THE DAY BEFORE:

Scoop the ricotta onto a couple layers of cheesecloth and wrap up the ends. Place it into a fine mesh strainer that is set over a larger bowl. Place a small plate on top of the wrapped ricotta and weigh it down with a heavy can or two. Lastly, place the whole thing into your fridge for 18 to 24 hours. This is enough time to drain any excess liquid from the ricotta.

THE DAY OF:

Make the espresso chocolate: Combine the espresso with 1/4 cup boiling water and stir to combine
In a medium bowl, set over a pot with simmering water; melt the chocolate with the prepared espresso and the coconut oil, stirring until smooth. The simmering water shouldn’t touch the bottom of the bowl.
Dip the ends of each side of the cannoli shells into the espresso chocolate. Then place onto a parchment lined baking sheet and pop them into your fridge. This will harden the chocolate, creating a shell.

MAKE THE FILLING:

Mix the strained ricotta with the powdered sugar, orange zest, vanilla and lemon extract. Fold in the mini chocolate chips and then transfer this mixture to a piping bag that is fitted with a piping tip. Make sure the hole in the tip is large enough to pass a mini chip because otherwise it may get clogged.
Pipe the filling into the cannoli shells. Dip the ends of the cannoli in pistachios, toasted almonds or mini chips and keel chilled until ready to serve.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition

This recipe was originally posted on June 21, 2019 and has been updated with clear and concise instructions, new photography and helpful information.

Spicy Devil Pizza

Laurie McNamara — Wed, 13 May 2026 20:57:56 +0000

If you love spice this Spicy Devil Pizza is for you! Crispy focaccia pizza dough topped with garlic oil, a blend of three cheeses, crispy bacon and dollops of basil ricotta. Once baked, drizzle with hot honey and sprinkle with lots of red pepper flakes. Yields 8 pieces.

If you’re looking to switch up your pizza game, this spicy devil pizza should be next. Homemade focaccia pizza dough is brushed with garlic oil and topped with a blend of 3 cheeses, lots of crispy bacon, dollops of basil ricotta and parmesan cheese. Once baked, drizzle with hot (or extra hot) honey and lots of red pepper flakes.

Pizza perfection.

To Make This Spicy Devil Pizza You Will Need:

focaccia pizza dough – The base for the pizza, yields a crispy crust exterior and soft, chewy interior.
garlic oil – Lends incredible garlic flavor.
3 cheese blend – A combination of freshly grated mozzarella, fontina and provelone.
bacon – I like to use center cut bacon.
ricotta cheese – I prefer to use BelGioioso ricotta con latte (not sponsored).
basil (fresh) – Lends bright herbaceous flavor.
kosher salt – Enhances the flavor.
freshly ground black pepper – Lends distinct bite and flavor.
parmesan cheese – Gives additional nutty flavor, richness and some saltiness.
hot honey – Lends sweetness and warm spicy heat.
red pepper flakes – Lends additional spicy flavor.

Prepare the focaccia pizza dough as directed in this recipe, following all steps through the first rise.

Preheat Your Oven To 425°F (OR 220°C).

Carefully move your oven rack to the lower third of your oven. Drizzle a generous amount of oil in the bottom of a metal 9×13 baking pan.

Punch down the risen dough and transfer to the prepared pan. Using your fingers, stretch it out into fit. Cover with a clean towel and let rise for 25 to 30 minutes while you prep the rest of the pizza toppings.

Cook The Bacon:

Cook 12 slices of center cut bacon until crispy. Drain on paper towel and when cool enough to handle, chop into small pieces.

Make the Garlic Oil:

Add 3 tablespoons olive oil (use one safe for sizzling) and add in 2 cloves finely chopped garlic. Stir over medium-low heat for 2 to 3 minutes or until the garlic has softened. Remove off of the heat and set off to the side.

Make The Ricotta Mixture:

Meanwhile add 16 ounces of whole milk ricotta cheese into a bowl and add 1/4 cup thinly sliced or chopped fresh basil, 1/2 teaspoon kosher salt and some freshly ground black pepper.

Stir well to combine.

Build The Pizza:

Once the dough has risen for a second time, use your finger tips to make divots in the dough.

Brush the top of the dough with the garlic oil.

Be sure to brush every inch for maximum flavor!

Sprinkle with the 3 cheese mixture – which is 3/4 cup each of freshly grated fontina, mozzarella and provolone cheese.

Top with all of the cooked chopped bacon.

Add 6 spoonfuls of the ricotta mixture in two rows and sprinkle with 1/4 cup of freshly grated parmesan cheese.

Bake for 10 minutes. Then rotate the pan, reduce the heat to 375°F (or 190°C) and bake for an additional 12 to 15 minutes, or until the edges are golden brown.

Remove from the oven and immediately sprinkle with the remaining 1/4 cup of freshly grated parmesan cheese.

Carefully remove the pizza from the pan and transfer to a cutting board, drizzle with hot honey and sprinkle with lots of red pepper flakes.

Cut down the middle and then across to yield 8 pieces and serve with fresh basil and extra hot honey on the side.

Enjoy! And if you give this Spicy Devil Pizza recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Spicy Devil Pizza

Course Mains & Entrees

Cuisine Italian

Keyword dinner, focaccia, pizza, pork

Prep Time 1 30

Cook Time 25

Total Time 1 55

Servings servings

Calories 491kcal

Author Laurie McNamara

Equipment

OXO 9x13 cake pan

Ingredients

focaccia pizza dough
3 tablespoon olive oil safe for high-temp cooking
2 cloves garlic
3/4 cup mozzarella cheese freshly grated
3/4 cup fontina cheese freshly grated
3/4 cup provolone cheese freshly grated
12 slices center cut bacon cooked and chopped
16 ounces ricotta cheese
1/4 cup thinly sliced fresh basil plus more for serving.
1/2 teaspoon kosher salt to taste
freshly ground black pepper to taste
1/2 cup parmesan cheese freshly grated, divided
hot honey for serving
red pepper flakes for serving

Instructions

Prepare the focaccia pizza dough as directed and follow all steps through the first rise.
PREHEAT YOUR OVEN TO 425°F (OR 220°C).
Carefully move your oven rack to the lower third of your oven. Drizzle a generous amount of oil in the bottom of a metal 9×13 baking pan. Punch down the risen dough and transfer to the prepared pan. Using your fingers, stretch it out into fit. Cover with a clean towel and let rise for 25 to 30 minutes while you prep the rest of the pizza toppings (bacon, garlic oil and prepare ricotta mixture).

COOK THE BACON:

Cook bacon until crispy. Drain on paper towel and when cool enough to handle, chop into small pieces.

MAKE THE GARLIC OIL:

Add olive oil (use one safe for sizzling) and add in garlic. Stir over medium-low heat for 2 to 3 minutes or until the garlic has softened. Remove off of the heat and set off to the side.

MAKE THE RICOTTA MIXTURE:

Add ricotta cheese into a bowl and add basil, kosher salt and some freshly ground black pepper. Stir well to combine

BUILD THE PIZZA:

Once the dough has risen for a second time, use your finger tips to make divots in the dough. Brush the entire top of the dough with the garlic oil. Sprinkle with the 3 cheese mixture and top with the cooked chopped bacon. Add 6 spoonfuls of the ricotta mixture in two rows and sprinkle with 1/4 cup of freshly grated parmesan cheese.
Bake for 10 minutes. Then rotate the pan, reduce the heat to 375°F (or 190°C) and bake for an additional 12 to 15 minutes, or until the edges are golden brown (you may need to move the pizza to the middle rack to get the top nice and golden). Remove from the oven and immediately sprinkle with the remaining 1/4 cup of freshly grated parmesan cheese.
Let cool for a few minutes before carefully removing the pizza from the pan and transferring to a cutting board. Drizzle with hot honey and sprinkle with lots of red pepper flakes. Cut down the middle and then across to yield 8 pieces and serve with fresh basil and extra hot honey on the side.

Notes

Nutrition

La Scala Chopped Salad

Laurie McNamara — Mon, 11 May 2026 13:29:57 +0000

The La Scala Chopped Salad is a famous Italian-style salad originating from the renowned restaurant La Scala in Beverly Hills, California. In it, chopped lettuce is combined with salami, chickpeas and mozzarella and tossed in a dijon and red wine vinaigrette and pecorino romano or parmesan cheese. Serves 6 to 8 depending.

Meet my favorite go-to salad.

Simple ingredients, quick to prepare and packed with flavor – need I say more? I may never visit La Scala in my lifetime (it’s just not a bucket list item) but thanks to the internet, I can enjoy this salad at home whenever I want. Typically I make this and serve it with pizza or pasta. But I’ve also saved leftovers (prior to dressing the salad) and have enjoyed it for lunch.

You can of course choose your own adventure here by adding thinly sliced red onion, briny olives or crunchy croutons. Either way, you won’t be disappointed.

The crisp lettuce, salty cheese, rich salami and tangy dressing is a match made in heaven.

To Make This La Scala Chopped Salad You Will Need:

for the vinaigrette:

kosher salt – Enhances the flavor of this dressing.
freshly ground black pepper – This will add some subtle bite and flavor.
red wine vinegar – Adds a punchier more vibrant and tangy flavor.
dijon mustard – Adds flavor and helps to emulsify the dressing.
garlic paste – Adds distinct punchy flavor. Or use freshly grated.
olive oil – Adds richness and flavor.
pecorino romano cheese (freshly grated) – Or use parmesan cheese.

for the salad:

iceberg lettuce – Use a small head of iceberg.
romaine lettuce – Use a medium head of romaine (the sized that usually comes in a pack of 3 at the store).
mozzarella – Freshly grated on the large holes of your box grater.
hard salami – I use an uncured tuscano salami (from Fredrick’s of Meijer – not sponsored). Or use Genoa hard salami.
chickpeas (garbanzo beans) – For ease, I like to use reduced-sodium canned chickpeas.
pecorino romano cheese (freshly grated) – Or use parmesan cheese.
freshly ground black pepper – This will add some subtle bite and flavor.

Make The Vinaigrette:

In a medium bowl or liquid measuring cup, add 1/2 teaspoon kosher salt, lots of freshly ground black pepper, 3 tablespoons red wine vinegar, 1 heaping tablespoons dijon mustard and 2 teaspoons garlic paste (or 2 cloves finely grated).

Whisk to combine while slowly pouring in 1/3 cup olive oil.

Lastly, stir in 1/4 cup pecorino romano cheese.

Set aside while you make the salad.

Note: You may need to stir the dressing again right before serving.

Make The Salad:

Chop a small head of ice berg and 1 medium head of romaine lettuce. Rinse and soak in cold water and spin dry – a salad spinner makes this so easy! I linked to the one I’ve used for years in the printable recipe at the end of this post.

Add the chopped lettuce to a large serving bowl.

Add in 8 ounces freshly grated mozzarella cheese, 5 ounces hard salami that has been cut into batons, and 1 (15-ounce) can of chickpeas that has been rinsed and drained.

Pour in the dressing.

Lastly add 1/4 cup of freshly grated pecorino romano cheese.

Toss well to combine and serve immediately.

Note: If making in advance, prep all ingredients and store separately and combine right before serving.

What To Serve With La Scala Chopped Salad:

Click Here For More Salad Recipes!

Enjoy! And if you give this La Scala Chopped Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

La Scala Chopped Salad

Course Salads, Side Dishes

Cuisine Italian

Keyword easy recipe, la scala, quick recipe, salad

Prep Time 25

Total Time 25

Servings servings

Calories 378kcal

Author Laurie McNamara

Equipment

OXO Good Grips Salad Spinner

Ingredients

FOR THE VINAIGRETTE:

1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper more or less to taste
3 tablespoons red wine vinegar
1 heaping tablespoon dijon mustard
2 teaspoons garlic paste or freshly grated
1/3 cup olive oil
1/4 cup pecorino romano cheese grated, or use parmesan cheese

FOR THE SALAD:

1 small head iceberg lettuce
1 medium head romaine
8 ounces mozzarella shredded
5 ounces hard salami cut into batons
1 can chickpeas drained and rinsed
1/4 cup pecorino romano cheese grated, or use parmesan cheese

US Customary - Metric

Instructions

MAKE THE VINAIGRETTE:

In a medium bowl (or liquid measuring cup), measure and add kosher salt, black pepper, red wine vinegar, dijon mustard and garlic paste. Whisk to combine while slowly pouring in olive oil. Lastly, stir in pecorino romano or parmesan cheese.
Set aside while you make the salad.

MAKE THE SALAD:

Chop iceberg and romaine lettuce. Soak and spin dry – a salad spinner makes this so easy! I linked to the one I’ve used for years above. Add the chopped lettuce to a large serving bowl.
Add in mozzarella cheese, hard salami, chickpeas and pour in the dressing. Gently toss, add remaining pecorino romano cheese and toss one last time.
Serve immediately.
Note: If making in advance, prep all ingredients and store separately and combine right before serving.

Notes

Nutrition

Vanilla Blood Orange Mimosas

Laurie McNamara — Fri, 08 May 2026 04:00:05 +0000

Vanilla Blood Orange Mimosas are just as stunning as they are delicious. A splash of Grand Marnier and chilled bubbly Prosecco is topped off with vanilla flavored blood orange juice for an impressive, warm and citrusy adult beverage! Serves about 6 depending on glass sizes.

Who doesn’t love a good mimosa.

The bright citrusy cocktail is simple, elegant and a great reason to day drink. 😉 Over the years I’ve became quite the mimosa fan. Usually sipping one on Easter or Mother’s Day. Really any day that ends in a y.

This year I’ve been dreaming of a boujee mimosa that is a rich jewel tone, yet still perfect for spring. Since blood oranges are multidimensional in flavor and are sadly just about out of season, I paired it with warm vanilla and bubbly Prosecco for a gorgeous cocktail.

They also just so happens to look stunning in my new glasses.

To Make These Vanilla Blood Orange Mimosas You Will Need:

freshly squeezed blood orange juice (preferably chilled)
pure vanilla extract
Grand Marnier
chilled prosecco
orange slices, for garnish
fresh thyme or rosemary sprigs, for garnish

What does Blood Oranges Taste like?

To me they are delicate in flavor and are less acidic than the typical orange we know. But the flavor is like if a grapefruit collided with an orange, with subtle berry notes. There are different types of blood oranges which will have different flavor characteristics.

For this recipe you will need 3 cups cups freshly squeezed blood orange juice. I do grocery pick up, so I ordered two 2-pound bags of blood oranges and when I got home, I noticed they were on the smaller side. The next day, I ran back out to a different store and grabbed 5 more (roughly 2 to 3 pounds) larger ones. I juiced them all with the exception of 1 for garnish.

With that said, typically you get about 1/4 to 1/3 cup of juice from a good size orange.

Measure and add 1-1/2 tablespoons vanilla extract to 3 cups blood orange juice.

Stir to combine.

Grab your champagne glasses. Champagne glasses do come in different sizes. According to the Amazon description, these beauties are 8.5 ounces. I’ve also linked the glasses in the recipe printable.

First add a splash of Grand Marnier to each glass.

Next add 2 to 3 ounces Prosecco.

I drop in a blood orange slice, because why not. But I recommend removing the pithy middle part, otherwise it will end up floating to the top.

Next, pour in 4 ounces of the vanilla blood orange juice.

I garnish with a sprig of fresh thyme (or rosemary) and a little blood orange slice.

Sip and enjoy!

Enjoy! And if you give this Vanilla Blood Orange Mimosas recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Vanilla Blood Orange Mimosas

Course Drinks & Adult Beverages

Cuisine American

Keyword adult beverage, blood orange, champagne, cocktail, drink, Easter, mimosa, Mother's Day, Prosecco, Valentine's Day, vanilla

Prep Time 10

Total Time 10

Servings servings

Calories 126kcal

Author Laurie McNamara

Equipment

Fitz and Floyd Daphne Set of 4 Stemless Champagne Flutes

Ingredients

3 cups blood orange juice freshly squeezed
1½ tablespoons vanilla extract
a few splashes Grand Marnier in each glass
750 mL prosecco
blood orange slices for garnish
fresh thyme or rosemary sprigs for garnish

US Customary - Metric

Instructions

Add the vanilla to the freshly squeezed blood orange juice, stir to combine.
To 8 ounce champagne glasses, add a splash of Grand Marnier, 2 to 3 ounces of prosecco and then top off with 4 ounces juice.

Notes

Nutrition

This recipe was originally posted on April 2nd, 2021 and has been updated with clear and concise instructions, new photography and helpful information.

Melon Fennel Salad with Pistachio Oil

Laurie McNamara — Wed, 06 May 2026 13:41:16 +0000

This Melon Fennel Salad with Pistachio Oil is simple, fresh and utterly delicious! Thinly sliced fennel, cantaloupe and honeydew melon tossed with lemon juice and served drizzled with pistachio oil. Perfect salad to serve at brunch, lunch or dinner. Serves 4 to 6.

The first time I had this salad was at a bookclub.

Last fall I joined a cookbook bookclub at my friend Meg’s bookstore. Each month a cookbook is selected and those who have signed up will cook a recipe or two from it. Last month was Molly Baz’s More is More cookbook and my friend Alyssa made and brought this very salad. It was one of my favorite things that I ate that evening and I haven’t stopped thinking about it since.

It’s so fresh and ridiculously simple, and did I mention delicious?!? The combination of the fresh and floral notes of both melons and anise flavor of the fennel with the nutty pistachio oil is pure perfection.

To Make This Melon Fennel Salad with Pistachio Oil You Will Need:

for the pistachio oil:

pistachios – Use roasted and salted pistachios.
fennel fronds – Lends a delicate and fresh licorice (or anise) flavor.
flaky salt – Enhances the flavors of the oil. Use sea salt or kosher salt.
freshly ground black pepper – Adds some subtle bite and flavor.
olive oil – Use a finishing olive oil or typically used for salad dressings.

for the salad:

fennel bulbs – Lends a sweet and fresh licorice (or anise) flavor and adds crunch.
cantaloupe – Sweet, juicy and mildly floral in flavor.
honeydew melon – Sweet, juicy and tastes mildly floral with notes of honey.
lemon juice – Lends bright citrus flavor and acidity.
parmesan cheese – Gives additional nutty flavor, richness and some saltiness.
flaky salt – Enhances the flavors of this salad. Use sea salt or kosher salt.
freshly ground black pepper – Adds some subtle bite and flavor.

Make The Pistachio Oil:

In the bowl of your mini food processor or blender, measure and add in 1/3 cup roasted and salted pistachios, 1/4 cup chopped fennel fronds, a pinch of flaky salt and some freshly ground black pepper (I eyeball it). Lastly, pour in 1/3 cup olive oil.

Secure the lid and blend until coarsely chopped.

Scrape down the sides of the bowl, secure the lid and process until you’ve reached a desirable yet drizzle-able consistency and set aside. For a finer consistency, use a high speed personal blender.

Note: If you find it to be too thick, add a tablespoon of olive oil at a time, until you’ve reached a desired consistency.

In a large bowl, add 3/4 pounds (12 ounces) of sliced cantaloupe and 3/4 pounds (12 ounces) honeydew melon, 2 thinly sliced fennel bulbs and a couple pinches of flaky salt.

For Prepping The Fennel:

Cut the stems off near the bulb and set aside any extra fronds to chop for garnish. Remove the outer, tougher layer of both bulbs and thinly slice on a mandolin set on the thinnest setting. This is faster, easier and more uniform than slicing by hand. I’ve linked the one I have and use in the printable recipe at the bottom of this post.

Squeeze in the juice of a lemon or two – this will depend on how juicy the lemon is.

Toss to combine.

Next add in 4 ounces of shaved parmesan cheese.

Toss once more to combine.

Transfer to a serving bowl or platter.

Drizzle with the pistachio oil, sprinkle with flakey salt, freshly ground black pepper and extra fennel fronds.

Utterly obsessed.

Click Here For More Salad Recipes!

Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Melon Fennel Salad with Pistachio Oil

Course Breakfast & Brunch, Side Dishes

Cuisine American

Keyword easy recipe, no-cook recipe, salad, spring recipe, summer recipe, vegetarian

Prep Time 20

Total Time 20

Servings servings

Calories 327kcal

Author Laurie McNamara

Equipment

Ingredients

FOR THE PISTACHIO OIL:

1/4 cup fennel fronds chopped
1/3 cup roasted and salted pistachios
1/3 cup olive oil plus more if needed
kosher salt
freshly ground black pepper

FOR THE MELON SALAD:

2 medium fennel bulbs
12 ounces cantaloupe thinly sliced
12 ounces honeydew melon thinly sliced
2 lemons juiced
4 ounces parmesan shavings
fennel fronds
flaky salt for serving
freshly ground black pepper

US Customary - Metric

Instructions

MAKE THE PISTACHIO OIL:

In the bowl of your mini food processor or blender, measure and add in pistachios, fennel fronds, a pinch of flaky salt and some freshly ground black pepper (I eyeball it). Lastly, pour in the olive oil. Secure the lid and blend until coarsely chopped.
Scrape down the sides of the bowl, secure the lid and process until you’ve reached a desirable yet drizzle-able consistency and set aside.
Note: If you find it to be too thick, add a tablespoon of olive oil at a time, until you’ve reached a desired consistency.

MAKE THE SALAD:

With a sharp knife,thinly slice the cantaloupe and honeydew melon. Peel the outer tough layer from the fennel. Using a mandolin, thinly slice the fennel on the thinnest setting.
In a large bowl, add the sliced cantaloupe and honeydew melon, thinly sliced fennel bulb and a couple pinches of flaky salt. Squeeze in the juice of a lemon or two – depending on how juicy it is. Toss to combine.
Next add in the shaved parmesan cheese. Gently toss once more to combine.
Transfer to a serving bowl or platter. Drizzle with the pistachio oil, sprinkle with flakey salt, freshly ground black pepper and extra fennel fronds.

Notes

Nutrition

Cinnamon Sugar French Toast

Laurie McNamara — Mon, 04 May 2026 04:00:14 +0000

You need this Cinnamon Sugar Crusted French Toast recipe! Slices of brioche dipped in a simple vanilla custard, dusted with cinnamon sugar and griddled until crisp and caramelized. Serve with salted butter and pure maple syrup. Yields 6 (4 half piece) servings.

Sunday breakfast is a big deal in our house

I’ve probably mentioned it a time or twenty over the last 16 years. Each one of us will chime in with a request and lately we’ve had a lot of fried egg sandwiches, breakfast burritos and bacon and scrambled eggs. I boycotted eggs this past weekend and the moment Haileigh suggested French toast, I knew what I was going to make.

Years ago (2014), I had dreamt of cinnamon sugar crusted French toast. Thick slices of brioche with a crispy cinnamon and sugar crust… have mercy. There was fresh berries, a drizzle of maple syrup and a perfect dollop of whipped cream as well. Full transparency, it wasn’t a dream per se, but it was one of those times when you’re in a cozy state of half awake and half asleep. Usually when this happens I count backwards or repeat a chant I learned in yoga to fall back asleep. Apparently that morning I brainstormed a recipe. So I quickly jotted it down in my notes app and before I knew it, I was back asleep.

All these years later, and I still make this recipe on occasion. It’s perfect for Easter, Mother’s Day, Christmas – or whenever you’re craving a simple, sweet and decadent breakfast.

To Make This Cinnamon Sugar French Toast You Will Need:

cinnamon sugar – Use my recipe for the perfect cinnamon and sugar ratio.
milk – Use any milk of your choice!
eggs – Adds richness and flavor.
vanilla – Lends distinct flavor and enhances the other flavors in the dish.
sea salt – Balances the sweetness in this dish.
brioche – Or use challah or Texas toast
butter – Or use coconut oil for the griddle.

for serving (optional):

salted butter
maple syrup
whipped cream
raspberries

Make The Cinnamon Sugar:

In a bowl, combine the sugar and cinnamon. Here’s my recipe for perfect cinnamon sugar.

Make The French Toast:

In a shallow baking dish, add 1 cup milk, 4 large eggs, 1 teaspoon of pure vanilla extract and a pinch of fine salt.

Whisk well until thoroughly combined.

Quickly dip each slice of bread into the egg mixture. Drain off any excess egg mixture and arrange the slices on a wire rack that’s set into a rimmed baking sheet.

Repeat this step with remaining pieces of brioche.

Then generously sprinkle spoonfuls of the cinnamon sugar over top of the slices. Make sure you get it as close to the edge as possible.

Flip and repeat on the second side.

Preheat your griddle to 325°-350℉ (or 160°-180℃).

Grease the griddle with butter or coconut oil.

Lay the bread onto the griddle. Cook 3 to 4 minutes or until crust forms on the bottom side of the bread.

Carefully flip and continue to cook, about 3 more minutes, or until golden brown.

*You may need to adjust the temperature on your griddle to avoid burning the sugar before the middle cooks.

Transfer to a rimmed baking sheet and keep warm in a low 200℉ (90℃) oven while you repeat with buttering the griddle and cooking the remaining French toast.

I like to cut my cinnamon sugar crusted French toasts in half diagonally for pretty little triangles. Other than that, all that’s left to do is spread these gems with butter…

…and drizzle with real maple syrup

I also like to add a dollop of whipped cream, fresh raspberries and a sprinkle of cinnamon sugar.

What To Serve With French Toast:

bacon, regular or maple sausage links or patties or turkey breakfast sausage.
fresh fruit and/or berries
coffee or tea
for brunch, serve with scrambled eggs, fresh fruit, yogurt and hash browns.

How Long Will French Toast Last In The Fridge:

Got leftover French toast? Save it and enjoy it later in the week! Store the French toast in an air-tight container or resealable bag/stasher bag (to avoid drying out or absorbing fridge odors) and refrigerate for up to 3 to 5 days. Reheat in a skillet of for a few minutes in the air-fryer.

Can French Toast Be Frozen?

Absolutely! Flash freeze the French toast first on a rimmed baking sheet for 30 minutes, portion serving amounts into resealable baggies (or stasher bags) and store in the freezer for up to 3 months.

CLICK HERE FOR MORE FRENCH TOAST RECIPES!

Enjoy! And if you give this Cinnamon Sugar French Toast recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Cinnamon Sugar French Toast

Course Breakfast & Brunch

Cuisine American

Keyword breakfast, brioche, brunch, Cinnamon, French toast, sugar

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 429kcal

Author Laurie McNamara

Equipment

Presto 7072, Black Slimline Griddle, 22"

Ingredients

FOR THE FRENCH TOAST:

1/2 cup cinnamon sugar or more to taste
1 cup milk use one you prefer
4 large eggs
1 teaspoon pure vanilla extract
1 pinch fine salt sea salt or pink himalayan
16 slices brioche thick slices or texas toast
2 tablespoon butter or coconut oil, for griddle

FOR SERVING:

salted butter
maple syrup
whipped cream
fresh raspberries

US Customary - Metric

Instructions

In a shallow baking dish, add the milk, eggs, vanilla extract and a pinch of salt. Whisk well to thoroughly combine.
Quickly dunk each slice of bread into the egg mixture. Drain off any excess egg mixture and arrange the slices on a wire rack that’s set into a rimmed baking sheet. Repeat this step with remaining slices of bread.
Next, generously sprinkle spoonfuls of the cinnamon sugar over top of the slices. Make sure you get it as close to the edge as possible. Flip and repeat on the second side.
Preheat your griddle to 325°-350℉ (or 160°-180℃) degrees and grease with coconut oil.
Once the griddle is hot, grease with butter or coconut oil. Lay the bread onto the griddle. Cook 3 to 4 minutes or until crust forms on the bottom side of the bread. Carefully flip and continue to cook, about 3 more minutes, or until golden brown.
*You may need to adjust the temperature on your griddle to avoid burning the sugar before the middle cooks.
Transfer to a rimmed baking sheet and keep warm in a low 200℉ (90℃) oven while you repeat with buttering the griddle and cooking the remaining French toast.
Serve topped with butter, maple syrup, whipped cream a dusting of more cinnamon sugar or powdered sugar and alongside bacon, sausage and/or fresh berries, if desired.

Notes

Nutrition

This recipe was originally posted on January 31st, 2014 and has been updated with clear and concise instructions, new photography and helpful information.

Cheesy Chicken Dip

Laurie McNamara — Fri, 01 May 2026 04:00:33 +0000

This Cheesy Chicken Dip is simple and very cheesy! A blend of cream cheese, mayo, both chihuahua cheese and monterey jack, tender cooked chicken and green chiles are baked until nice and melty. A quick trip under the broiler for a crispy browned top. Serve with tortilla chips.

Also known as Easy Breezy Chicken Cheesy Dip. Yes, my sisters and I actually called this dip that. Okay, so we still do, BUT only because originally this dip didn’t have a name. My sister Christine is responsible for introducing this incredibly easy and addictive dip to our family many many years ago. And if I recall, we demolished it in 3.2 seconds flat, it’s that good.

This is my updated version of that original recipe.

No longer using canned chunked chicken that smells like tuna fish (so gross) and bagged Mexican cheese blend. Instead, chopped non-canned chicken, freshly grated cheeses and the addition to green onions and some chopped cilantro sprinkled over top before serving. As you can clearly see, this isn’t the lightest of dips. There’s cheese, cheese, more cheese and mayo. Oh and chicken for a little protein, but mostly there’s cheese. This dip isn’t something I make for myself on a Wednesday afternoon, but it’s definitely one we make when we have company over.

To Make This Cheesy Chicken Dip You Will Need:

cream cheese – Acts as a thick, stable, and creamy base that provides a rich texture and mild tang.
mayonnaise – A rich and creamy base that binds ingredients together, preventing oil separation during heating.
cornstarch – Also helps keep the dips from becoming oily.
chihuahua cheese – A popular Mexican semi-soft cow’s milk cheese that’s great for melting.
monterey jack – A mild, semi-hard American white cheese made from cow’s milk that’s also great for melting.
cooked chicken – Use leftover grilled, roasted or rotisserie chicken.
chopped green chiles – Use regular or fire-roasted.
green onions – Use the light green parts in the dip and save the dark green tops for serving.

for serving:

green onions – Use the dark green parts.
cilantro – Adds a pop of herbaceous freshness.
tortilla chips – Use a sturdy thick chip. I like Fiesta Grand brand (not sponsored).

Start by throwing some softened cream cheese into a bowl. Add in a cup of mayo and a tablespoon of cornstarch. The cornstarch will help so the cheese doesn’t separate and get all oily.

Mix until combined. Some lumps are fine and will smooth out when the rest of the ingredients are mixed in.

Next add in 2 cups of grated chihuahua cheese (which is roughly one 8-ounce package) and 1 cup grated Monterey Jack cheese. Add in 1½ cups of chopped cooked chicken (either leftover roasted, grilled or rotisserie). Add in 1 (4.5-ounce) can of chopped green chiles and the chopped light parts from 2 to 4 green onions.

Then mix together.

Until thoroughly combined.

Transfer the dip mixture to a skillet or oven-safe baking dish and bake in your preheated oven for 20 to 25 minutes – any longer and you risk the cheese separating and the dip becoming oily (although it’s still delicious if/when this happens). Switch your oven to broiler and carefully move the pan to the second rack away from the broiler. Broil for 1 minute or until lightly golden in spots.

Remove and let cool for 10 minutes before serving.

Those ^^^ brown edges are my absolute favorite thing!

Sprinkle with fresh chopped cilantro and the dark parts from the sliced green onions.

…and serve with sturdy tortilla chips.

Enjoy! And if you give this Cheesy Chicken Dip recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Cheesy Chicken Dip

Course Appetizer

Cuisine American

Keyword appetizer, cheese, chicken, chiles, dip, snack, warm

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 331kcal

Author Laurie McNamara

Equipment

REVOL SET03BC001 Set of 3 Rectangular Baking Dishes, As Written in Product Description, White

Ingredients

8 ounces softened cream cheese
1 cup mayonnaise
1 tablespoon cornstarch
2 cups grated chihuahua cheese
1 cup grated monterey jack cheese
1½ cups chopped cooked chicken leftover roasted, grilled or rotisserie
1 4.5 ounce can chopped green chiles
2 to 4 green onions light parts chopped, dark green parts sliced for garnish

FOR SERVING:

chopped fresh cilantro for serving
thick sturdy tortilla chips

US Customary - Metric

Instructions

Preheat your oven to 350°F (or 180℃).
In a medium bowl combine the cream cheese, mayo and cornstarch. Add in the cheeses, chopped chicken, chiles and chopped light parts of 3 to 4 green onions and mix thoroughly.
Pour chicken and cheese mixture into an 8x11 baking dish and spread in an even layer. Slide into your preheated oven and bake for 20 minutes. Switch your oven to broiler and carefully move the pan to the second rack away from the broiler. Broil for 1 minute or until lightly golden in spots.
Remove allow to cool slightly before sprinkling with chopped cilantro and digging in with tortilla chips.

Notes

Note: The nutritional information is for the dip only and does not include tortilla chips.

Nutrition

This recipe was originally posted on February 5th, 2016 and has been updated with clear and concise instructions, new photography and helpful information.

Cheesy Beef Enchiladas Verde

Laurie McNamara — Wed, 29 Apr 2026 04:00:48 +0000

These Cheesy Beef Enchiladas Verde are a delicious take on traditional enchiladas. Seasoned beef tossed with a simple and creamy salsa verde enchilada sauce and rolled into flour tortillas, topped with more sauce and cheese before being baked until melty and golden. Serves 4 (2 enchiladas per person) in about 1 hour.

Need something for cinco de mayo?

I’ve got you. The first time I made these, back in 2018, my family fell in love with them. I’m sure it had something to do with all the cheese. But also salsa verde anything is destined to be incredible. Inspired by my lighter chicken enchiladas and this salsa verde chicken tortilla casserole, I swapped out the chicken for beef and the chipotles in adobo for salsa verde. And we’ve been enjoying them ever since.

And it’s not only perfect for cinco de mayo but also any night of the week.

To make these cheesy beef enchiladas verde you will need:

ground beef – Use any ground beef you prefer or try ground chicken.
cumin (ground) – Lends earthiness and warmth, with an edge of citrus.
chipotle powder – Lends a smoky and earthy flavor.
yellow onion – Adds a subtle sweet onion flavor.
jalapeño – Adds delicious spicy flavor. Remove the seeds and ribs for less heat.
garlic – Lends distint punchy flavor.
butter – Adds flavor and fat for sautéing. Use unsalted butter to control the saltiness of the dish.
all-purpose flour – Helps in thickening the enchilada sauce.
low-sodium chicken broth – This is used for making the sauce.
salsa verde (tomatillo salsa) – Use homemade or store-bought. If store-bought, I recommend Herdez Roasted Salsa Verde (not sponsored).
sour cream – Lends tang and creaminess to the sauce.
kosher salt – Enhances the flavors of this recipe.
tortillas – Use “soft taco” size tortillas.
monterey jack cheese – Or use pepper jack for more heat.

For serving:

avocado – Sliced, diced, mashed or use guacamole.
cheese – Queso fresca, cotija or even feta cheese will also work.
cilantro – Finely chopped.
green onions – Adds subtle fresh onion flavor.
hot sauce – Or use salsa.
red onions – Pickled or thinly sliced or diced raw red onion.
sour cream – Or Mexican cream or plain non-fat greek yogurt.
jalapeños – Pickled or raw jalapeño slices.

Preheat your oven to 400℉ (or 200℃).

Lightly spray a 9×13 pan with nonstick spray.

Make The Saucy Beef Verde:

To start, in a large skillet cook 1 pound of ground beef until browned and no longer pink.

Drain off the fat and season with 1 teaspoon of both ground cumin and chipotle powder and a pinch of kosher salt, stirring until combined.

Transfer the ground beef mixture to a medium bowl and set off to the side.

In the same skillet, add 1 teaspoon of olive oil, 1 cup of diced yellow onion, 1 diced jalapeño (seeds and ribs removed for less heat – optional) and 3 cloves of minced garlic.

Stir until the onion and jalapeño are soft and the onions translucent. To the onion and jalapeño mixture, add in 2 tablespoons of unsalted butter, stirring until melted.

Then sprinkle in 2½ tablespoons of flour, stir and cook for 2 minutes.

Continue stirring, while pouring in 1 cup of low-sodium chicken broth.

Continue to stir until the sauce has thickened, about 2 minutes or so.

Remove off of the heat and add in 3/4 cup of salsa verde, 1/2 cup of sour cream and then 1/4 cup roughly chopped cilantro leaves.

Stir until incorporated, taste test and season with salt to your liking.

Make The Enchiladas:

Add 1 cup of the creamy salsa verde enchilada sauce and 1/2 cup of monterey jack cheese into the bowl with the ground beef.

Stir to combine.

Spread 1/2 cup of the enchilada sauce into the bottom of your prepared pan.

Next, add a couple of spoonfuls of the saucy meat mixture onto 1 side of a soft taco size flour tortilla.

Starting on the side with the beef mixture, roll and place it seam-side down into the pan.

Repeat with the remaining tortillas and meat mixture.

Pour the remaining sauce that’s in the skillet over top of the rolled enchiladas.

Sprinkle with the remaining 1½ cups of monterey jack cheese.

Bake uncovered in your preheated oven for 20 minutes, rotating the pan halfway through, or until the cheese has melted. The enchiladas are done when the cheese is lightly golden brown and the edges of the tortillas are crispy. You can even move the pan up to the second rung below your broiler and broil for 1 to 2 minutes for extra crispy edges.

Serve with a drizzle of sour cream or Mexican crema, diced raw or pickled red onion and/or sliced green onions, torn cilantro leaves and sliced avocado. Really anything your heart desires! I’ve listed optional toppings in the recipe printable below.

Click Here For More Enchilada Recipes!

Enjoy! And if you give this Cheesy Beef Enchiladas Verde recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Cheesy Beef Enchiladas Verde

Course beef

Cuisine Tex Mex

Keyword beef, enchiladas, Mexican, salsa verde

Prep Time 40

Cook Time 15

Additional Time 35

Total Time 1 30

Servings servings

Calories 598kcal

Author Laurie McNamara

Ingredients

1 pound ground beef
1 teaspoon ground cumin
1 teaspoon chipotle powder
3/4 teaspoon kosher salt
1 teaspoon olive oil
1 medium diced yellow onion about 1 cup
1 medium jalapeño diced small, ribs and seeds removed for less heat
3 cloves garlic finely chopped
2 tablespoons unsalted butter
2½ tablespoons unbleached all-purpose flour
1 cup low-sodium chicken broth
3/4 cup tomatillo salsa or salsa verde
1/2 cup sour cream Mexican crema or plain whole milk greek yogurt
1/4 cup cilantro finely chopped
1 pinch kosher salt more or less to taste
8 flour tortillas soft taco size
8 ounces monterey jack cheese shredded

Optional Toppings For Serving:

cilantro finely chopped
pickled red onion or diced raw red onion
pickled jalapeños or thinly sliced raw jalapeños
sliced green onions
sour cream or plain whole milk or non-fat greek yogurt
queso fresca or cotija
salsa or hot sauce
guacamole or sliced/diced avocado

US Customary - Metric

Instructions

Preheat your oven to 400℉ (or 200℃).
Lightly spray a 9x13 baking pan with olive oil spray.

MAKE THE SAUCE:

In a 12-inch non-stick skillet, add the ground beef and cook until browned. Drain and discard the fat before seasoning with ground cumin, chipotle powder and salt. Transfer the seasoned beef to a medium bowl and set off to the side.
To the same skillet, add in the olive oil, onion, jalapeño and garlic with a pinch of salt. Stir and cook until tender. Once tender, add in the butter and stir until melted. Sprinkle in the flour and cook for 2 minutes. Continue stirring as you pour in the chicken broth. Stir until starting to thicken. Remove off of the heat, add in the tomatillo salsa, sour cream and cilantro and stir to combine. Taste and season with kosher salt if needed.

BUILD THE ENCHILADAS:

Add 1 cup of sauce to the bowl with the beef along with 1/2 cup of cheese. Then measure and add 1/2 cup of the sauce to the prepared pan and spread it out evenly.
On a clean surface, place a tortilla and top with few spoonfuls of the meat mixture onto one side. Starting on the side with the filling, roll the tortilla and place it seam side down into the sauce in the baking dish. Repeat with the remaining tortillas.
Pour the remaining sauce (from the skillet) over top of the rolled tortillas and top with the remaining Monterrey jack cheese.
Slide the pan into your preheated oven and bake for 12 to 15 minutes or until the cheese has melted, is golden brown and the edges of the tortillas are crispy. For extra crispy, move the oven rack 2 spots below the broiler, switch your ovens broiler on and broil for 1 to 2 minutes. Watch carefully to avoid burning.
Remove and let cool 10 minutes .Serve with your favorite toppings and enjoy!

Notes

Note: The nutritional information provided is for the enchiladas only, and does NOT include any additional toppings when serving.

Nutrition

This recipe was originally posted on June 4th, 2018 and has been updated with clear and concise instructions, new photography and helpful information.

Chipotle’s Sweet Corn Salsa

Laurie McNamara — Mon, 27 Apr 2026 04:00:00 +0000

This incredible corn salsa is my copycat version of Chipotle’s Sweet Corn Salsa. Sweet corn is tossed with charred poblano pepper, diced red onion and jalapeño. It’s a cinch to put together and perfect served with tortilla chips or on top of your favorite tacos, nachos or rice bowls.

Favorite topping at Chipotle? Roasted chile corn salsa.

Like most Chipotle fans, I have a standard go-to order: fajita chicken bowl with cilantro lime rice, fajita veggies, black beans, pico de gallo, sweet corn salsa and chopped romaine. Sometimes cheese and a little sour cream. And by sometimes, I mean always. I’ve been ordering the same thing since I can remember. There’s something magical about Chipotle’s sweet corn salsa. It’s a delicious combo of sweet corn and smoky charred poblanos, zesty lime juice and fresh cilantro. And if you happened to get a jalapeño seed, you’ll know it.

There was a time when the only chance I could get my hands on sweet corn salsa was when I was on my lunch break and I was dining at Chipotle. Until one day I decided to make it at home for myself and I haven’t looked back since.

There’s just something about this salsa that is completely addicting. I blame salty lime tortilla chips.

Here is what you’ll need to make Chipotle’s Sweet Corn Salsa:

poblano peppers – Adds smoky and earthy flavor.
olive oil spray – Or substitute with avocado oil spray.
frozen sweet corn (thawed) – It’s not sweet corn salsa without it!
red onion – Soaking onions in ice water removes a lot of the bite. You still get onion flavor but it’s mellowed out considerably.
jalapeño peppers – Remove the seeds and ribs for less heat.
cilantro – Lends a pop of bright herbaceous freshness.
lime juice – Adds acidity and will enhance the flavors in the guacamole.
sugar – Lends a touch of sweetness.
kosher salt – Enhances the flavors of the salsa.
corn tortilla chips – For serving.

First, preheat your broiler on high. Next, place 2 poblanos on a foiled lined sheet pan. Spray both sides lightly with olive oil and broil for 6 to 8 minutes, or until the skin is charred. Turning halfway through. Watch carefully! Then use tongs to transfer the peppers to a small bowl and cover with plastic wrap. Allow these to sit for a few minutes while you prep the remaining ingredients.

Next, once the peppers are safe to handle, remove the charred skin, seeds and stems. Slice them into strips and then dice.

In a large bowl, add 2 (16 ounce) bags thawed (frozen) sweet corn, the chopped poblanos, 1 medium diced red onion, 2 medium jalapeño (seeded and diced small – keep seeds and ribs for more heat) and 1 bunch cilantro (about 1/2 to 2/3 cup chopped).

Side Note: You can use whatever corn you want, steamed, thawed or grilled! Really, whatever works – maybe just not canned corn.

Give it a quick toss before adding 1 teaspoon sugar and 3/4 teaspoon kosher salt.

Lastly, squeeze the juice from 2 limes. The sugar ups the sweetness, but it’s nothing crazy. And use juicy limes.

Then give it one last stir before serving. Or refrigerate until you’re ready.

Scoop it out with tortilla chips or have it with nachos, in tacos or in these chipotle chicken fajita rice bowls! Either way it’s going to be a hit. Promise.

What To Serve With Sweet Corn Salsa:

Click Here For More Salsa Recipes!

Enjoy! And if you give this Chipotle’s Sweet Corn Salsa recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Chipotle's Sweet Corn Salsa

This simple corn salsa is my copycat version of Chipotle's sweet corn salsa. Sweet corn is tossed with charred poblano, diced red onion and jalapeño. It's a cinch to put together and perfect served with tortilla chips or on top of your favorite tacos, nachos or rice bowls. Yields about 7 cups or 14 (1/2 cup) servings.

Course Appetizers & Snacks

Cuisine Tex Mex

Keyword cilantro, copycat, jalapeño, lime, poblano, salsa, sweet corn

Prep Time 8

Cook Time 8

Total Time 16

Servings servings

Calories 73kcal

Author Laurie McNamara

Ingredients

2 poblano peppers
olive oil spray
32 ounces frozen sweet corn thawed
1 medium red onion finely diced (about a cup)
2 jalapeños seeded and diced small - keep seeds and ribs in for more heat
1 bunch fresh cilantro chopped (about 1/2 to 2/3 cup chopped)
2 large limes juiced
1 teaspoon sugar
3/4 teaspoon kosher salt more or less to taste

US Customary - Metric

Instructions

Move your oven rack to the highest position and preheat broiler on high.
Place the poblano on a foiled lined sheet pan. Spray with olive oil and broil for 6 to 8 minutes, or until the skin is charred. Watch carefully. Turn halfway through.
Once charred, use tongs to transfer the poblanos to a small bowl and cover tightly with plastic wrap. Allow the peppers to steam for a few minutes while you prep the remaining ingredients. Then peel the charred skin away from the flesh and discard along with the stems and seeds. Next slice the pepper into strips and then dice.
In a large bowl; place the thawed sweet corn, red onion, poblano, jalapeño and cilantro. Sprinkle with sugar, kosher salt and sqeeze the juice from 2 limes.
Toss to combine, taste and season with more salt as needed.
Serve with tortilla chips.

Notes

Nutrition

This recipe was originally posted on June 3rd, 2011 and has been updated with clear and concise instructions, new photography and helpful information.

Loaded Taco Nachos

Laurie McNamara — Fri, 24 Apr 2026 04:00:11 +0000

These loaded Taco Nachos are a fun weeknight dinner or even an appetizer among friends. Corn tortilla chips with taco seasoned taco meat, onions, peppers and melty cheese are topped with all the taco fixings you love like lettuce, tomatoes and black olives.

As a kid I’m pretty my family called this a Mexican pizza.

Maybe there were refried beans involved? Maybe not. But what I do remember is my little self picking off just about everything except the meat and cheese. Instead of calling this a Mexican pizza, I went with taco nachos because in my head, that’s exactly what this is. Consequently, my own family has decided to tease me for naming these taco nachos. Why? Who knows.They probably do it because they like to give me a hard time. I was told “Mom, shouldn’t the chips be taco shells for these to really be called taco nachos?” or “Aren’t these just nachos with lettuce?” …sigh.

First of all, how rude [said in my best Stephanie Tanner (Full House) voice]. Second of all, um no. They are taco nachos, thankyouverymuch. Seems to me like they should get their own blog and then they can name the recipes however they want.

Basically what you have here is everything you love about tacos just in nacho form. From the taco seasoned ground beef to cheese to lettuce, tomatoes, black olives and sour cream and hot sauce. Taco nachos are a thing and a delicious thing at that.

To Make These Loaded Taco Nachos You Will Need:

ground beef – Or use ground turkey or ground chicken.
taco seasoning – Use homemade or store-bought.
tortilla chips – Use a sturdy thick tortilla chips. I love Fiesta Grande brand (not sponsored).
onion – Use red, white or yellow onions.
cheddar jack cheese – Or a combination of medium or mild cheddar and monterey jack.

optional fresh toppings:

lettuce – I prefer iceberg lettuce but romaine would work fine as well.
green onions – Add a pop of subtle fresh onion flavor.
tomatoes (diced) – I like Romas, but cherry or regular shmegular tomatoes are fine as well.
black olives – Technically not Mexican but I love them on nachos and in taco salads.
sour cream – Or use Mexican crema or plain non-fat greek yogurt.
hot sauce – Or use salsa.
avocado – Diced fresh or top with guacamole.
jalapeños – Picked jalapeños use fresh.

Make The Taco Meat:

Preheat your oven to 325℉ (or 160℃).

Add 1 pound of lean ground beef into a 10-inch skillet. Cook over medium heat, using a spatula to break it up, cooking until browned and fully cooked.

Once browned, season the meat with 2 tablespoons of taco seasoning.

Stir to combine and then set off to the side.

If you’d rather turkey taco nachos, go for it! Therefore another delicious option would be ground chicken, that would also be a lean way to enjoy these nachos.

Build The Nachos:

On two rimmed, metal quarter baking sheet, add a single layer of thick and sturdy corn tortilla chips.

Then top both with a little cheese and some of the ground beef.

Then top with a few more chips, some cheese and taco meat.

Lastly top with diced bell pepper and onion. Slide the pan onto the middle rack of your preheated oven for about 8 minutes or until the cheese has melted.

Cheesy nacho heaven right there ^^^

Finally, now comes the fun part. The toppings! Use whatever taco toppings you love and prefer. For me, it’s the usual suspects are lettuce, tomatoes, green onions and black olives. And then to mine I usually add hot sauce, sliced jalapeños and guacamole .

As if this isn’t delicious enough, to push these loaded nachos over the top, drizzle a little sour cream or Mexican crema and hot sauce over top. Because who doesn’t love sour cream on their nachos? Above all, the whole nacho is delicious and not to mention SO easy.

All you need is a margarita or three to make this meal complete.

Enjoy! And if you give this Loaded Taco Nachos recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Loaded Taco Nachos

Course Appetizer

Cuisine Tex Mex

Keyword appetizer, dinner, nachos, snack, tacos

Prep Time 15

Cook Time 8

Additional Time 2

Total Time 25

Servings servings

Calories 455kcal

Author Laurie McNamara

Equipment

Nordic Ware 45372 2-Piece Prism Set-Half, Quarter Sheet, Aluminum

Ingredients

1 pound ground beef
2 tablespoons homemade taco seasoning
corn tortilla chips 1 to 2 bags depending on size
8 ounces cheddar jack cheese freshly shredded, or use your favorite
1 small onion diced small
1/2 head iceberg lettuce finely shredded
2 small roma tomatoes diced small

ADDITIONAL (OPTIONAL) TOPPINGS:

avocados or guacamole
hot sauce or salsa
sliced black olives
sliced green onions
sour cream Mexican crema or non-fat plain greek yogurt
jalapenos pickled or sliced raw
cilantro finely chopped, for serving

US Customary - Metric

Instructions

Preheat your oven to 325℉ (or 160℃).

MAKE THE TACO MEAT:

Add the ground beef into a 10-inch skillet. Cook over medium heat, using a spatula to break it up, cooking until browned and fully cooked. Once browned, season the meat with 2 tablespoons of taco seasoning. Stir to combine and then set off to the side.

BUILD THE NACHOS:

On two rimmed, metal quarter baking sheet, add a single layer of thick and sturdy corn tortilla chips. Then top both with a little cheese and some of the ground beef. Then top with a few more chips, more cheese and taco meat. Lastly top with diced bell pepper and onion. Slide the pan onto the middle rack of your preheated oven for about 8 minutes or until the cheese has melted.
Remove and top with shredded lettuce, diced tomatoes, green onions, black olives, sour cream and fresh cilantro. Other optional add-on toppings could be hot sauce, sliced jalapeños, salsa and guacamole .

Notes

Nutrition

This recipe was originally posted on August 31st, 2018 and has been updated with clear and concise instructions, new photography and helpful information.