This Brioche Bun recipe is light, fluffy and perfect on its own or for sandwiches or burgers! Rich and golden in color and flavor!

See the step by step recipe video down in the recipe card.

I confess, I haven’t always been making my own hamburger buns, and I still don’t if I am really in a pinch.

We all need a break sometimes, right?

But when I have a bit of extra time, this Brioche Bun is always the one I turn to!

They are golden brown and have such a rich flavor (thanks to butter and eggs!), that they really make any burger extra special.

These Brioche Buns pair perfectly with my best burgers ever, grilled turkey burgers, or these juicy chicken burgers.

They take a little time, but I promise they are worth it!

Love baking bread? Try this Whole Wheat Bread, these Homemade Crescent Rolls or these Hot Dog Buns next!

What is brioche?

Brioche is a French style of bread that is rich in flavor and golden in color. This is because of the high amount of eggs and butter used in the recipe.

They make one really incredible bun, for burgers, sandwiches or just on their own!

What’s the difference between a brioche burger bun and a regular hamburger bun?

I love using Brioche Buns for burgers when I want something a little extra special. They look and taste like the richest bread you’ve ever had!

A brioche bun, just like brioche bread, is made with significantly more eggs and butter than your average yeast bread.

If you’re looking for a hamburger bun that is a little lighter on the eggs and butter, my Mom’s Homemade Buns are another great option!

How do you make Brioche Buns?

This Brioche Bun recipe requires a little more effort than regular yeast breads, because of the time spent kneading and slowly incorporating the butter. Here are a few tips and tricks to help you see success!

1. Proof your yeast: this means letting it sit in some warm water until frothy. This is how you know your yeast is working and your buns will be light and fluffy!
2. Mix your flour, eggs, sugar and salt in a stand mixer until combined. Add in the yeast mixture and beat on medium-low until a smooth, elastic dough forms — it will be sticky and not form a ball!
3. Add the butter, one tablespoon at a time and incorporate completely. This can be a long process, which is one reason I don’t mix brioche dough by hand — it requires a lot of muscle!
4. Your dough should be sticky, so please don’t go dumping in a bunch of flour! At this point, I like to add a touch of flour until a sticky ball forms. It should be sticky but not stick all over your fingers when you touch it (see the video for more of a visual!). If it is quite sticky, don’t worry because we will dust it with flour when we roll the buns!
5. With instant yeast, the rises are quick — just 30-45 minutes each. If you using active dry yeast, keep in mind that this time could be double.
6. Brioche has a golden crust, on the top and bottom, due in part to the egg wash but also the high amount of butter and sugar in the recipe. For a lighter bottom, opt for a light colored pan and bake one rack above center (if your oven element is on the bottom).

Variations on this recipe:

Can I use active dry yeast?

Absolutely! I choose to use quick yeast or instant yeast almost exclusively, because it works just as well, but a little quicker.

You can swap the quick yeast for active dry and not change anything else, except that it may need additional time to rise.

Can I use whole wheat flour?

Yes, sort of.

If you want incredibly light and fluffy buns, I would encourage you to use mostly all purpose flour, and just add in a small portion of whole wheat.

This will add a little fibre, but not take away from the taste and texture of the buns.

Can I make it vegan? Gluten free?

Unfortunately, since it would require many changes and I am no expert in gluten-free or vegan baking, I haven’t tested it either way.

The butter may be swapped for a firm vegan butter for a dairy free version.

Can I add poppy seeds or sesame seeds?

Absolutely! To jazz these up, you can sprinkle with sesame seeds or poppy seeds immediately after brushing with the egg wash.

Can I make these brioche buns ahead?

Absolutely!

• You can prep the dough, then let it rise overnight in the fridge and continue with the recipe the next day.
• You can proceed with the recipe up to rolling the buns. Then roll, place on a baking sheet, cover completely (ensure the covering won’t stick), and refrigerate overnight. In the morning, take the buns out and allow to warm completely, until the look puffed and doubled. This can take some time since they are cold.
• You can also bake and reheat! Simply store them on the counter, in the fridge or freezer, then place in a 250 degree F oven and heat for 5-10 minutes, until warmed to your desired temperature. For a softer crust, you can wrap in foil.

Can I freeze brioche buns?

Definitely! We often have homemade bread and buns in the freezer.

Let cool at room temperature completely. Then store in an airtight bag and freeze up to 6 months. To avoid freezer burn, enjoy within the first 3 months.

To thaw, place a paper towel or two into the bag with the frozen buns and let sit at room temperature for a few hours until thawed. The paper towel will help to absorb excess moisture and keep buns from becoming soggy.

More things to serve with these brioche hamburger buns!

• This Slow Cooker Pulled Pork is one of our favorite things, especially with a sweet and tangy Homemade Coleslaw Recipe on the side.
• Try these Air Fryer Turkey Burgers or Air Fryer Burgers and some Homemade BBQ Sauce.
• Load them up with Sloppy Joes or this Slow Cooker BBQ Chicken recipe.

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Brioche Bun Recipe

This Brioche Bun recipe is light, fluffy and perfect on its own or for sandwiches or burgers! Rich and golden in color and flavor!

Course Bread and Baked Goods

Cuisine American, canadian, French

Prep Time 40 minutes minutes

Cook Time 15 minutes minutes

Rising time 1 hour hour 15 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 18 buns

Calories 182cal

Author Ashley Fehr

Ingredients

• ¾ cup warm water (not hot!)
• 1 ½ tablespoons instant yeast (2 packages)
• 4 cups all purpose flour (520 grams)
• 4 large eggs (room temperature)
• ¼ cup granulated sugar (50 grams)
• 2 teaspoons salt
• ½ cup unsalted butter (room temperature)
• additional flour for rolling

Egg Wash

• 1 large egg
• 2 tablespoons water

US Customary – Metric

Instructions

Proof the Yeast

• Whisk together warm water and yeast. Set aside for 5-10 minutes until frothy and bubbly.

Make the brioche bun dough

• In the bowl of a stand mixer (this can be done by hand, but will require a lot of endurance! The dough takes about 30 minutes prep time), combine flour, eggs, sugar and salt (I use the dough hook in my stand mixer).
• Add yeast mixture to the bowl and beat with the dough hook on medium-low speed until the dough comes together and is smooth and elastic. This can take 10 minutes or more.
• Add the butter, one tablespoon at a time, beating on medium-low speed until completely incorporated.
• The dough should be very soft and sticky but not stick all over your fingers when you touch it. If necessary, add a small amount of flour (up to ¼ cup or 32 grams), beating in gradually, until tacky and smooth (see video for visual).
• Place dough in large greased bowl and turn over to coat in oil. Cover with plastic wrap and place in a warm, draft-free spot to rise for 30-45 minutes, until doubled.
• Uncover dough and punch down — try to work all of the bubbles out. Roll dough into small rounds (I get 18 buns and my rounds are roughly 65-70 grams each) and place a couple inches apart on parchment lined baking sheets (I prefer light colored pans, as the buns do brown more than others).
• Cover buns with a piece of plastic wrap sprayed with non stick spray (important! Because otherwise the buns will stick to the plastic) and place in a warm spot to rise for 30-45 minutes until puffed and doubled in size.
• Preheat oven to 375 degrees F.
• Make the egg wash: stir together the egg and water and brush gently over the tops of the buns.
• Bake for 15 minutes or until golden (bake on a higher rack away from the oven element for less browning on the bottom). Remove from baking sheet to cool on a wire rack.
• Storage: any buns that are not eaten the day they are baked, I prefer to freeze once cooled completely. Homemade buns don't keep the same freshness as store bought, but they are perfect out of the freezer, thawed quickly in the microwave!

Video

Nutrition

Calories: 182cal | Carbohydrates: 26g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 278mg | Potassium: 53mg | Fiber: 1g | Sugar: 3g | Vitamin A: 224IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 2mg

The post Brioche Bun recipe appeared first on The Recipe Rebel.

Crockpot Pulled Pork is tender, flavorful as can be, and SO easy to make! This is a true set it and forget it recipe that always hits the spot. Apple juice, a mixture of bold seasonings and barbecue sauce make this fall-apart pulled pork irresistible.

Enjoy more easy slow cooker recipes like Crockpot Chicken Noodle Soup, Crockpot Meatloaf and Slow Cooker Pork Tenderloin with Glaze.

Crockpot pulled pork is about as easy as it gets! Simple ingredients, hassle-free steps, and amazing results every single time. This is the definition of foolproof!

I love tossing a serving of this slow cooker pulled pork on top of a homemade hamburger bun with coleslaw and some Homemade BBQ Sauce for a seriously good sandwich. However, it’s great a number of different ways – scroll down to the serving suggestions for more ideas.

No matter how you choose to enjoy this bbq pulled pork recipe, you’re going to be obsessed!

Why we love it:

• Family friendly – Everyone from great grandparents to little picky eaters loves this classic pulled pork recipe! It’s a great way to make sure everyone gets their fill of protein.
• Low stress – Dinner doesn’t need to stress you out, especially when you can just plug in the Crockpot and let it do all the work for you.
• Inexpensive – Yes! We love a good budget friendly recipe, especially when it’s as filling as this one. Spend a little and serve a lot – the best of both worlds.
• So tender and flavorful – It’s melt-in-your-mouth tender and shreds so easily! It’s got great flavor, thanks to a garlic herb rub that I use on my slow cooker pork loin recipe as well.

Crockpot Pulled Pork Ingredients:

• Pork loin: I always use a boneless pork loin or pork shoulder for pulled pork. A shoulder will have more fat, but I find that the leaner pork loin stays nice and juicy with this slow cooker preparation!
• Apple juice: Soda (like Dr. Pepper) also works if preferred.
• Bbq sauce: Feel free to go the extra mile with Homemade Dr Pepper BBQ Sauce!
• Seasonings: A medley of Italian seasoning, ground mustard, onion powder, garlic powder and black pepper is all you need to make this pulled pork recipe incredibly flavorful.

How to make Crockpot Pulled Pork

Ready, set it, forget it! This easy Crock pot pulled pork recipe is great for those busy days when you just don’t have time to fuss over dinner. Scroll to the bottom of this page for more detailed instructions.

• Place the pork loin in the Crockpot and cover with apple juice and seasonings.
• Cover and cook on low for 8-10 hours. Shred with two forks.

• Toss the bbq sauce and pork together.
• Keep the pulled pork warm in the Crockpot.

Variations and Substitutions

• Mix up the liquid: Try a can of soda — try Cranberry Ginger Ale, Sprite, Coca-Cola, Dr. Pepper or go totally in your own direction and try something new!
• Add buffalo: Try tossing it in buffalo sauce for a pork-y twist on buffalo chicken — great for game day sandwiches!
• Add honey garlic: Stir in some honey garlic sauce and serve with rice or noodles.

How to store Crock Pot Pulled Pork

Once it cools to room temperature, you can store leftover bbq pulled pork in an airtight container in the fridge for up to 3 days.

Add a splash of moisture (water, broth, juice, or sauce) and reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

Can I freeze Crockpot pulled pork?

Yes! It freezes perfectly for up to 3-4 months in a heavy duty freezer bag or freezer container. Don’t forget to date and label! It’s one of our favorite freezer meals!

What is the best cut of meat for crock pot pulled pork?

I always recommend using either boneless pork loin or pork shoulder for pulled pork! See my reasons for each down below.

The best meat for pulled pork really depends on your preferences: sometimes I prefer leaner, boneless cuts of meat (if I don’t want my pulled pork too fatty), and other times I reach for higher fat cuts for more juiciness.

Either way this slow cooker pulled pork recipe is going to be tender, juicy and delicious after a long, slow cooker!

Using Pork Loin for pulled pork:

It’s an easy-to-cook, fairly lean cut of meat so you don’t have to deal with any bones. This way, I get the most bang for my buck, I don’t have to do a lot of trimming, and it’s just plain delicious.

Pork loin also tends to go on sale often for a great price, and I will pick up a few to store in the freezer until a craving for this slow cooker pulled pork hits.

Since we are slow cooking our shredded pork, the loin stays moist during the long cook time.

Using Pork Shoulder for Crockpot Pulled Pork:

Pork shoulder also gives great results! The pork shoulder is high in fat which will make a very juicy pulled pork and it is another great option.

Pork shoulder is a great option for the slow cooker as well as oven and smoked preparations as the fat ensures it doesn’t dry out.

Serving suggestions:

Honestly, we usually eat this alone with some Brioche Buns and maybe some pickles and chips, but here are a few great side options that go well with pulled pork:

• Easy Potato Salad Recipe — a summer must have!
• Creamy Ranch Bowtie Pasta Salad Recipe — easy to prep ahead!
• No Mayo Garlic Herb Potato Salad — simple and delicious.

Don’t forget to serve with a tall glass of Easy Homemade Pink Lemonade or Strawberry Lemonade!

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The BEST Crock Pot Pulled Pork

This Crock Pot Pulled Pork recipe is so easy and so flavorful! It starts with a garlic herb rub and hangs out in the slow cooker until it’s fall apart tender. 

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 16 servings

Calories 222cal

Author Ashley Fehr

Ingredients

• 4 lb boneless pork loin or pork shoulder (trimmed if desired)
• 1 cup apple juice (or soda)
• 1 tablespoon seasoning salt
• 1 tablespoon garlic powder
• 1 tablespoon Italian seasoning
• 1 teaspoon dried mustard
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• 2 cups barbecue sauce as desired

US Customary – Metric

Instructions

• Place pork loin in a 4-6 quart crock pot and pour in apple juice.
• Combine seasoning salt, garlic powder, Italian seasoning, mustard, onion powder and black pepper and sprinkle half over pork loin. Turn and sprinkle on the remaining half.
• Cover and cook on low until fall apart tender — 8 to 10 hours. 
• Shred with two forks, discarding excess fat. Toss in remaining juices and coat with barbecue sauce as desired. Serve on hamburger buns.

Video

Notes

Ingredients and Substitutions:

Pork: I often use pork loin but it is leaner and will result in a leaner pulled pork. I don’t find that this is a problem because the slow cooker and juices keep the pork so moist that we don’t miss the extra fat. Pork shoulder is typically the best cut of meat for pulled pork because it is fatty, which makes it very tender when cooked. You choose which you prefer!

Apple juice: I love apples and pork, so this is my favorite liquid, but you can use broth, water or soda (Dr. Pepper or Root Beer are both delicious!).

Barbecue sauce: Choose your favorite barbecue sauce, or try my Homemade BBQ Sauce, this Easy Homemade Dr Pepper BBQ Sauce or this Homemade Dr Pepper BBQ Sauce.

Nutrition

Calories: 222cal | Carbohydrates: 17g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 71mg | Sodium: 859mg | Potassium: 532mg | Sugar: 13g | Vitamin A: 85IU | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 1mg

The post The BEST Crock Pot Pulled Pork appeared first on The Recipe Rebel.

This Pizza Sliders recipe is made with soft dinner rolls, pizza sauce, melty mozzarella cheese, and pepperoni slices! They’re quick to whip up and make the perfect appetizer or easy weeknight dinner.

You might also like my Ham and Cheese Sliders, Hawaiian Ham and Pineapple Sliders, and Chicken Pizziola Sliders on Garlic Herb Biscuits.

These easy Pizza Sliders are a great option, whether you need something delicious for a crowd at your next party or game day, or just a fun twist on your Friday pizza night.

Pizza sliders combine the delicious flavors of traditional pizza with the convenience of a sandwich.

We love these because it’s easy for the kids to get involved in the prep! Their small size also makes them perfect for little hands to grab on the go.

They are also perfect party food—easy to make in bulk, deliciously appetizing, and just the right size for game day or movie night.

Pizza Sliders Ingredients:

• Dinner Rolls: these provide the soft, slightly sweet base for our sliders. Hawaiian rolls, especially brands like King’s Hawaiian, have a unique sweetness that pairs well with the savory toppings. If you don’t have these, any soft rolls or buns will do.
• Pepperoni: this adds the classic pepperoni pizza flavor to the sliders. If pepperoni isn’t your favorite, you could use crumbled Italian sausage, sautéed peppers, or any of your favorite pizza toppings.
• Pizza Sauce: this adds moisture and the familiar tangy-sweet flavor profile of classic pizzas. Homemade pizza sauce or your local pizza place’s sauce works wonders. In a pinch? Tomato sauce with some Italian seasoning can substitute.
• Mozzarella Cheese: to provide that classic gooey, stringy texture everyone loves on their pizza.
• Parmesan Cheese adds a sharp, salty kick and aids in achieving a golden-brown crust on top of the sliders. Grated pecorino Romano can be an alternative.
• Butter: to make garlic butter to give the tops of the rolls a delicious garlic butter flavor and help them get crispy in the oven.
• Seasoning: use dried parsley, dried oregano, and garlic powder to bring classic Italian flavors to these pizza sliders in a mix with Parmesan and butter.

How to Make Cheesy Pepperoni Pizza Sliders

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

1. Slice rolls: Slice the rolls in half so the tops and bottoms are separated.
2. Put in dish and add fillings: Place the bottom part of the rolls in the baking dish and top with half of the cheese, then add half the pepperoni.

3. Add sauce and cheese: Spread the sauce and place the remaining cheese slices on top of the sauce.
4. Add pepperoni and cheese: Top with the remaining pepperoni and sprinkle with 3 tablespoons of Parmesan cheese.

5. Add top buns and herb butter: Put top buns on top, then brush the melted butter and herb mix on top.
6. Cover and bake: Bake until the tops are slightly toasted, and serve.

How do I store Easy Pepperoni Pizza Sliders?

Leftover pepperoni pizza sliders should be stored in an airtight container in the refrigerator for up to 3 days.

To maintain that fresh-out-of-the-oven taste, reheat your sliders in the oven at 350°F for about 5 minutes, or until warmed through. Alternatively, you can use a microwave, but the rolls might not retain their crispy texture.

Can I freeze Pepperoni Pizza Sliders?

You can make the pizza sliders ahead of time and freeze them, but I’d recommend freezing them before baking them.

To freeze, place sliders in a single layer on a baking sheet and freeze until solid. Transfer to a zip-top bag or an airtight container and store in the freezer for up to 2 months. When you’re ready to enjoy, thaw in the refrigerator and then reheat as directed above.

Tips and Notes

• Make them ahead of time. Assemble the sliders ahead of time, but it’s best to pour the butter mixture over the top just before baking to avoid sogginess.
• Avoid soggy rolls. Layering the cheese first before the pizza sauce can act as a barrier, preventing the sauce from making the bottom bun too wet.

Easy Slider Variations

• Try other cheeses. If desired, provolone cheese or cheddar cheese can also be used.
• Use other fillings. Use your favorite pizza toppings as fillings for these rolls. Try shredded chicken, ham, spicy beef, sliced peppers, pieces of pineapple, or another classic topping.
• Gluten Free. Swap out the regular rolls for gluten-free rolls to make this dish suitable for those with gluten sensitivities.

Serving Suggestions

While these sliders are a hit on their own, you can serve them with dips, sides, or other appetizers for a spread everyone will remember!

Try my Spicy Mayo, a bowl of marinara sauce, or even some pepperoni pizza dip to enhance every bite.

My Air Fryer Mozzarella Sticks, Maple Glazed Drumsticks, Air Fryer Ravioli, Bacon Wrapped Smokies, and this Pizza Toast recipe would go well together if you’re planning an appetizers-for-dinner night!

More Easy Appetizer Recipes to Try

Appetizers

Baked Brie Bites

Breakfast

Mini Quiche recipe

Dinner

Cheese Quesadilla recipe — easy & flavorful!

Spring/Summer

Corn Salsa

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Pizza Sliders

Pizza Sliders are made with soft dinner rolls, pizza sauce, melty mozzarella cheese, and pepperoni slices! They're quick to whip up and make the perfect appetizer or easy weeknight dinner.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 12 sliders

Calories 133cal

Author Ashley Fehr

Ingredients

• 1 pack dinner rolls or Hawaiian rolls (ideally 12 rolls all stuck together)
• 175 grams sliced pepperoni (about 6 ounces)
• ½ cup pizza sauce
• 8-12 slices Mozarella cheese slices
• 4 tablespoons shredded Parmesan cheese (divided)
• ¼ cup melted butter
• ½ teaspoon dried parsley
• ½ teaspoon garlic powder
• ¼ teaspoon dried oregano

US Customary – Metric

Instructions

• Preheat the oven to 350 F degrees, and lightly grease a 9×13″ baking dish.
• Without pulling the rolls apart, slice them in half (see photos or video for visuals) so that the tops and bottoms are separated.
• Place the bottom part of the rolls in the baking dish and top with half of the cheese, then add half the pepperoni. Spread the sauce and place the remaining cheese slices on top of the sauce. Top with the remaining pepperoni and sprinkle with 3 tablespoons of Parmesan cheese. Top with top buns.
• Combine melted butter, 1 tablespoon Parmesan cheese, parsley, garlic powder, and oregano and pour over rolls, using a pastry brush to brush evenly over the top.
• Cover with aluminum foil and bake for 15 minutes until the cheese is melted. Uncover and bake for 5–10 minutes, or until the tops are slightly toasted.
• Serve.

Video

Notes

Ingredients and Substitutions:

• Most of these ingredients can be adapted to your tastes: you can use whole wheat buns instead of white or Hawaiian, you can swap the cheese for your favorite kind, or you can use turkey pepperoni. Feel free to experiment!
• Add veggies: you can add loads of vegetables here! Just be sure to cook firm veggies first. Sauteed mushrooms or peppers would be great, or a layer of fresh spinach. You can even add a layer of olives or hot pickled peppers top of the pepperoni.

Storage

• Store: Leftover pepperoni pizza sliders should be stored in an airtight container in the refrigerator for up to 3 days. To maintain that fresh-out-of-the-oven taste, reheat your sliders in the oven at 350°F for about 5 minutes, or until warmed through. Alternatively, you can use a microwave, but the rolls might not retain their crispy texture.
• Freeze: You can make the pizza sliders ahead of time and freeze them, but I’d recommend freezing them before baking them. To freeze, place sliders in a single layer on a baking sheet and freeze until solid. Transfer to a zip-top bag or an airtight container and store in the freezer for up to 2 months. When you’re ready to enjoy, thaw in the refrigerator and then reheat as directed above.

Nutrition

Calories: 133cal | Carbohydrates: 3g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 533mg | Potassium: 137mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 299IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg

The post Pizza Sliders recipe appeared first on The Recipe Rebel.

These homemade Chicken Taquitos are packed with classic Mexican flavors, a juicy shredded chicken filling, healthy veggies, and melted cheese. Serve with your favorite Mexican sides or garnishes for an easy dinner recipe the whole family will love! 

These Chicken Taquitos are perfect for just about any occasion, from busy weeknight dinners to appetizers for parties and Game Day. 

They are tortilla wraps filled with shredded chicken, veggies, and cheese, in a creamy salsa sauce, that are cooked to a crispy perfection!

​This recipe is a family favorite because it’s so easy to make, but also becasue we can enjoy our taquitos in different ways. 

​You can change up the meat, add rice or beans, use different garnishes, and serve them with different sides. 

I’ve included 3 different ways of making them crispy as well – either in the oven, on the stovetop (you don’t need a deep fryer), or in the air fryer!

Try these crispy bites of delicious Mexican flavor tonight! 

For more quick and easy dinner recipes using shredded chicken, check out my One-Pot BBQ Chicken and Bacon Pasta, these Instant Pot Chicken Tacos, and my Easy Chicken Enchiladas. 

Ingredients Needed:

• Oil: Olive oil, canola oil, vegetable oil, or another neutral-flavored oil will be good for sautéing the veggies.  
• Vegetables: Use an onion, green pepper, and red pepper for a fresh, savory flavor.  
• Chicken: I use raw, boneless, and skinless chicken breasts for these homemade taquitos. If you have leftover Shredded Chicken or Crockpot Shredded Chicken, feel free to use that instead!
• Seasoning: one package of taco seasoning is enough for this recipe.
• Salsa: choose a thick salsa (not too watery), mild, or spicy according to your tastes. Try my Homemade Salasa recipe, or even a Mango Salsa to mix the flavors up a bit! 
• Broth: I always use low sodium chicken broth to better control the saltiness of dishes. 
• Cream Cheese: use full-fat, plain cream cheese for the best flavor and creamiest texture.
• Cheese: I’ve used cheddar cheese here, as it’s got a great flavor and melts really well. 
• Tortillas: I tend to use flour tortillas, but corn tortillas are a great gluten-free choice here if you prefer. 
• Garnish: use your favorite toppings like sour cream, shredded lettuce, chopped fresh cilantro, and chopped tomatoes. 

How to Make Chicken Taquitos

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

1. Sauté veggies: Sauté the onions and peppers until crisp-tender.
2. Add chicken and season: Add the chicken breasts along with taco seasoning, salsa, and broth and cook.
3. Shred chicken and add cream cheese: Remove the chicken from the pan and shred it, then stir it back into the pan with the cream cheese. Allow the cream cheese to melt.
4. Assemble taquitos: Remove from the heat and allow it to cool slightly. Divide the filling between 8-10 tortillas and sprinkle cheese on top. Roll them up tightly, ready to be cooked. Cook as desired: pan fry, bake or air fry! See more details in the recipe card.

Chicken Taquitos FAQs

Chicken Taquitos Variations

• Use different meat. You can swap the chicken breast for boneless, skinless chicken thighs or use ground chicken, ground turkey, or even ground beef for a different flavor and texture. This is a great recipe for using up leftover chicken as well, just 
• Make it vegetarian. Omit the meat and add in a can of black or white beans, sautéing and then mashing slightly for a vegetarian option. Alternatively, use refried beans. 
• Add rice. Add some Mexican rice or Instant Pot Brown Rice to make it go further. 
• Use any melty cheese. Pretty much any cheese will go well in these taquitos. Try Mozzarella cheese, Monterey Jack cheese, Pepper Jack cheese, a Mexican cheese blend, or another of your favorite melty cheeses!
• Add spice. If your family is sensitive to spice, start with half a package of taco seasoning and adjust the seasoning after the chicken is shredded and cooked. Alternatively, to spice it up, add some cayenne pepper, chili powder, hot sauce, diced jalapenos, or sliced jalapenos to the wraps to make them spicier. 

Serving Suggestions

Of course, you’ll be serving your homemade chicken taquitos with some yummy garnishes like freshly chopped cilantro, lemon wedges, . Why not try this Homemade Salasa recipe, or even a Mango Salsa to mix the flavors up a bit! 

Serve some sides with classic Mexican food flavors like this Taco Dip, Mini Mexican Wonton Quiches, or some Mexican rice.

You can also serve some extra veggies on the side for extra nutrients, try Corn on the Cob, or Air Fryer Green Beans.

More Easy Mexican-Inspired Recipes to Try

Breakfast

Breakfast Taco Bites

Desserts

Flourless Mexican Chocolate Cake

Condiments and Sauces

Mango Salsa

Dinner

Instant Pot Chicken Tacos (shredded chicken tacos)

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Chicken Taquitos recipe

These homemade chicken tacos are packed with classic Mexican flavors, a juicy shredded chicken filling, healthy veggies, and melted cheese. Serve with your favorite Mexican sides or garnishes for an easy dinner recipe the whole family will love! 

Course Air fryer, Appetizer, Main Course

Cuisine American, Mexican

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 taquitos

Calories 275cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 1 medium onion (finely chopped)
• 1 green pepper (finely chopped)
• 1 red pepper (finely chopped)
• 2-3 boneless, skinless chicken breasts (1 lb)
• 1 package taco seasoning* (enough for 1 lb of meat)
• ½ cup tomato salsa (mild or spicy)
• ¼ cup low sodium chicken broth
• ¼ cup cream cheese (2 oz or ¼ package)
• 2 cups shredded cheese
• 8-10 medium tortillas (flour or corn)
• sour cream, shredded lettuce, cilantro, chopped tomatoes, and any other garnishes you desire

US Customary – Metric

Instructions

• Heat a large skillet over medium-high heat and add the oil.
• Add the onions and peppers, and sauté until crisp-tender.
• Add the chicken breasts (whole) along with taco seasoning, salsa, and broth.
• Reduce heat to medium-low, cover, and simmer for 10–12 minutes, until chicken is cooked through (reaches an internal temperature of 165 degrees F).
• Remove the chicken from the pan and shred it, then stir it back into the pan with the cream cheese. Allow the cream cheese to melt.
• Remove the pan from the heat and allow the dish to cool slightly (you can also prep this filling ahead and refrigerate it for up to 2 days).
• Divide the filling between 8–10 tortillas (the number of taquitos you get will depend on how large your tortillas are and how much filling you put in them). Sprinkle each with cheese. Roll them up tightly, ready to be cooked.

Oven Instructions

• Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
• Place the taquitos on the prepared pan, coat lightly with non-aerosol oil spray and bake for 15 minutes, flipping once, until crispy. Allow to cool for 10–15 minutes before serving.

Air Fryer Instructions

• Preheat air fryer to 400 degrees F.
• Place taquitos in a single layer in the air fryer basket, lightly spray with non-aerosol oil spray and cook for 8–10 minutes, flipping once, until crispy. Allow to cool for 10–15 minutes before serving.

Stovetop Instructions

• Heat 1/2" of oil in a large skillet until a wooden spoon inserted into the oil creates small bubbles.
• Fry the taquitos on each side until golden brown and crispy. Allow to cool for 10–15 minutes before serving.

Video

Notes

Ingredients and Substitutions

Vegetables: feel free to skip the veggies or swap in ones you prefer. They do add loads of flavor! Without the vegetables, the yield will be less.
Chicken breast: you can swap the chicken breast for boneless skinless chicken thighs, or omit it and add in a can of black or white beans, sauteeing and then mashing slightly for a vegetarian option.
*Taco seasoning: If your family is sensitive to spice, start with half a package of taco seasoning and adjust the seasoning after the chicken is shredded and cooked.
Salsa: choose a thick salsa (not too watery), mild or spicy according to your tastes.
Tortillas: My tortillas are 7″ and I get about 8-10 taquitos depending on how much filling I cram in each one. If your tortillas are larger, or smaller, you will get a different yield.

Storage

• Store Filling: Store your chicken taquito filling in an airtight container in the fridge for up to 4 days.
• Store Cooked Taquitos: Keep assembled and cooked chicken taquitos wrapped in plastic wrap or in an airtight container in the refrigerator for up to 4 days. Allow everything to cool to room temperature before storing it. The longer the assembled taquitos are stored, the soggy they will become.
• To Reheat: To reheat chicken taquitos, place them on a baking sheet and spray with cooking spray. Bake in a 350 degree F oven for about 15 minutes, or until they are heated through thoroughly and crispy on the outside. Alternately, reheat them in an air fryer for a couple of minutes.
• Freeze: You can either freeze the filling or the assembled taquitos. Place the filling or the assembled taquitos in a freezer bag or freezer-safe container and freeze for up to 3 months. Remove the taquitos from the freezer and place them on a baking sheet or dish lined with parchment paper. Cover with tinfoil and bake at 350 degrees F for about 40 minutes, removing the foil halfway through baking.

Nutrition

Calories: 275cal | Carbohydrates: 22g | Protein: 16g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 915mg | Potassium: 298mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1302IU | Vitamin C: 35mg | Calcium: 204mg | Iron: 2mg

The post Chicken Taquitos appeared first on The Recipe Rebel.

These Chicken Lettuce Wraps are healthy, comforting, and so easy to make! Similar to P.F. Chang’s (if not better!) and you can have them any time you want from the comfort of your own home!

This easy recipe is a delicious Copycat of PF Chang’s lettuce wraps (with our own tastes and preferences added in, of course!). They’re the perfect size for an appetizer or as a side dish to a larger Asian-inspired meal!

With perfectly seasoned tender ground chicken and chopped vegetables, cooked in a delicious Asian sauce, and wrapped in fresh soft lettuce leaves, it’s healthy AND comforting.

Using soft lettuce leaves in place of normal tortilla wraps is a great way to make wraps low carb without compromising on any of the tasty fillings! We also love serving this over Baked Rice.

For some more Asian inspired dinner recipes, check out my One Pot Teriyaki Chicken, Rice & Vegetables, this Sweet and Sour Pork, my Pineapple Chicken, and this One Pot Chicken Chow Mein Recipe!

Ingredients Needed:

Sauce ingredients

• Soy Sauce: use low-sodium soy sauce to better control the saltiness of your sauce.
• Honey: adds sweetness to the sauce, you can use your favorite kind.
• Hoisin Sauce: you should be able to find this in the Asian food section of your local grocery store.
• Rice Vinegar: find this in the Asian food aisle as well, or use Apple Cider Vinegar in a pinch.
• Cornstarch: makes the sauce a little bit thicker, so that it doesn’t run out all over the place!
• Sesame Oil: adds some healthy fats and flavor to the sauce — if you don’t have any, you can skip it and don’t need to substitute it for another oil.

Lettuce Wraps

• Chicken: use lean ground chicken for these healthy lettuce wraps.
• Water Chestnuts: these are optional but I find they add a great flavor and texture to this dish (although my kids disagree).
• Onion: I used white onion for a strong savory flavor.
• Bell Pepper: I used red bell pepper, but any color will do. Bell peppers are great for adding a splash of color, but also great for nutrients, and the warmer the color of the pepper, the sweeter the flavor!
• Seasoning: a combination so freshly minced garlic, freshly minced ginger, kosher salt, and chili flakes will add so much flavor to this dish!
• Lettuce: The best lettuce to use for lettuce wraps is butter lettuce, but you can use another kind of lettuce if you like. Romaine lettuce hearts or iceberg lettuce will work too, it just might have more of a crunch to it.
• Garnish: use shredded cabbage, carrot matchsticks, fried noodles, and sesame seeds for garnish to add a bit of texture, and don’t forget some freshly chopped green onions for an added flavor!

How to Make Chicken Lettuce Wraps

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

1. Cook chicken and veggies: Cook the ground chicken, water chestnuts (if using), onion, and bell pepper.
2. Add seasoning: Add garlic, ginger, salt, and chili flakes to the pan.
3. Make sauce: Combine all sauce ingredients (soy sauce, water, honey, hoisin sauce, rice vinegar, corn starch, and sesame oil) in a large bowl, and set aside.
4. Add sauce to chicken: Add the sauce and cook just until thickened. Serve in lettuce wraps with shredded cabbage, carrot matchsticks, fried noodles, green onions, sesame seeds, or toppings as desired.

Chicken Lettuce Wraps FAQs

Tips and Notes

• Dice veggies small. I recommend dicing the vegetables quite small so that you get the maximum flavor from them in this mince mix.
• Season to your preference. Adjust the amount of seasoning in the ground chicken mix to suit your own preference. Start with less and add more to taste!

Chicken Lettuce Wraps Variations

• Mix up the protein. You can use any kind of mince in these wraps. Ground beef, ground turkey, or ground pork would taste great. OR try making these Asian lettuce wraps with pulled pork from my Crockpot Pulled Pork recipe!
• Seafood. Make seafood lettuce wraps by using shrimp instead of ground chicken.
• Add veggies! Add whatever vegetables you want to bulk out this recipe and make to go further, while also adding more nutrients! Shiitake mushrooms are a great choice.
• Spice. Change up the spice level by using red pepper flakes instead of chili flakes, or add some cayenne pepper or hot sauce to the mix to heat it up!

Serving Suggestions

This Chicken Lettuce Wraps recipe is great to use as an appetizer or a meal on its own.

Serve with my Sweet and Sour Chicken recipe, or this Slow Cooker Mongolian Beef with Pineapple for a full Asian-inspired spread, with some Instant Pot Jasmine Rice and Air Fryer Broccoli on the side!

More Delicious Appetizer Recipes

Appetizers

Homemade Rotel Dip

Appetizers

Chicken Bacon Alfredo Potato Skins

Appetizers

Cream Cheese Fruit Dip

Appetizers

Garlic Parmesan Chicken Wings

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Chicken Lettuce Wraps

These Chicken Lettuce Wraps are healthy, comforting, and so easy to make! Similar to P.F. Chang's (if not better!) and you can have them any time you want from the comfort of your own home!

Course Main Course

Cuisine Asian

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 300cal

Author Ashley Fehr

Ingredients

Sauce

• ¼ cup low-sodium soy sauce
• ¼ cup water
• 2 tablespoons honey
• 2 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil

Lettuce Wraps

• 1 pound ground chicken
• 1 cup water chestnuts chopped optional
• ½ onion diced
• ½ bell pepper chopped
• 2 garlic cloves minced
• 1 teaspoon fresh ginger minced
• ½ teaspoon salt
• ¼ teaspoon chili flakes
• 1 head butter lettuce
• shredded cabbage, carrot matchsticks, fried noodles, green onions, and sesame seeds for garnish (as desired)

US Customary – Metric

Instructions

• In a large bowl combine all sauce ingredients (soy sauce, water, honey, hoisin sauce, rice vinegar, corn starch, and sesame oil). Set aside.
• Lightly grease a large skillet with non-stick spray. Cook ground chicken, (water chestnuts if using), onion, and bell pepper over medium-high heat, until chicken is browned and vegetables have softened slightly about 5-7 minutes.
• Add garlic, ginger, salt, and chili flakes to the pan. Cook for 1 minute.
• Add the sauce and cook just until thickened, about 2 minutes.
• Spoon on to separated lettuce leaves to make wraps. Serve with shredded cabbage, carrot matchsticks, fried noodles, green onions, sesame seeds, or toppings as desired.

Video

Notes

Store: Store the chicken mixture in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before assembling the wraps. Store the lettuce separately as the leaves will go soggy if stored with the chicken.

Freeze: You can freeze the chicken mixture for up to 3 months in a freezer-safe container or portioned in Ziploc bags.

Nutrition

Serving: 166g | Calories: 300cal | Carbohydrates: 29g | Protein: 23g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 1312mg | Potassium: 899mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1853IU | Vitamin C: 23mg | Calcium: 39mg | Iron: 3mg

The post Chicken Lettuce Wraps appeared first on The Recipe Rebel.

This Instant Pot Honey Balsamic Pulled Pork is a twist on a classic. It’s cooked to tender and juicy perfection, then smothered in a sweet, tangy, slightly spicy honey balsamic sauce.

Love shredded meat sandwiches as much as we do? Try The BEST Crock Pot Pulled Pork or this easy Crockpot Shredded Chicken next!

This Instant Pot Honey Balsamic Pulled Pork is a new favorite dinner recipe! It’s based off of my own Crockpot Balsamic Pulled Pork, which we love big time.

While both versions are incredibly delicious, I do love my instant pot.

Why? Because it’s so darn quick. Crockpots are great for planning ahead, but when I’m in search of an easy dinner close to dinner time, the instant pot is where it’s at.

This Instant Pot Pulled Pork recipe is made up of tender and juicy shredded pork tossed with a simple yet incredibly flavorful sweet and tangy honey balsamic sauce. It’s so versatile and takes just 10 minutes to prep!

Looking for more instant pot pulled pork recipes? Check out my Instant Pot Pulled Pork or my Instant Pot Pulled Pork with Cranberry BBQ Sauce!

Be sure to serve it up on a Brioche Bun with Homemade Coleslaw, Corn on the Cob and Easy Potato Salad

Ingredients Needed:

• Pork Roast: you’ll need 4 pounds of boneless pork roast. Shoulder or butt are best! They have great fat content that breaks down and makes the meat even juicier as it cooks.
• Chicken Broth: you can also use water, but it won’t be quite as flavorful. No broth? Try vegetable broth or apple juice instead (if using something sweetened, you may want to reduce the sugar).
• Seasoned Salt and Garlic Powder: simple seasonings that pack a ton of flavor.
• Honey Balsamic Sauce: we’re making a homemade honey balsamic sauce with balsamic vinegar, ketchup, brown sugar, honey, Worcestershire sauce, minced garlic, black pepper, and red pepper flakes. I know, I know — ketchup. Ketchup packs a ton of sweet/savory/tangy flavor in one tiny package!
• Cornstarch and Water: makes up a cornstarch slurry which helps thicken the sauce, if needed.

How to Make Instant Pot Honey Balsamic Pulled Pork

This instant pot pulled pork recipe takes a quick 10 minutes to prep!

1. Brown the pork: Cut the pork into 3-4″ cubes, then season well with seasoning salt and garlic powder. Heat oil in the instant pot and sear the pork cubes until browned. Remove and set aside.
2. Deglaze the pot: To the instant pot, pour in broth or water — be sure to scrape the bottom well so nothing is stuck on.
3. Pressure cook: Add the pork back in, cover with the lid, and cook for 60 minutes. Release the pressure and remove the pork. Let it rest while you make the sauce.
4. Make the sauce: Drain the juices from the instant pot, reserving and straining 1 cup. Pour that back into the instant pot along with vinegar, ketchup, brown sugar, honey, Worcestershire sauce, garlic, pepper, and red pepper flakes. Bring to a boil on sauté and allow to thicken. If needed, make a cornstarch slurry and whisk that in, little bits at a time, to thicken further. Serve over shredded pork.

Instant Pot Pulled Pork FAQs

Tips and Notes

• Cut the pork into cubes. Cutting the pork up into 3-4″ cubes ensures that it cooks all the way through. If you leave it whole, it will need longer to cook.
• Use chicken broth. While water does work as the instant pot liquid, I prefer to use chicken broth. It adds tons of flavor!
• Brown the pork first. Searing the pork in the instant pot before pressure cooking gives it a better texture and another layer of flavor.
• Scrape the bottom. After searing and before pressure cooking, be sure to scrape any brown bits off the bottom of the pot. Stuck bits of food can cause a burn notice.

Serving Suggestions

While it’s pretty difficult to not just eat this Honey Balsamic Pulled Pork straight out of the instant pot, there are plenty of other delicious ways to serve it. Here are some ideas:

• On a sandwich. Layer it on a toasted bun and serve with a side of Easy Broccoli Salad, Air Fryer Potato Wedges, or one of these 30 Pasta Salad Recipes.
• Over nachos. Layer it on nachos for a sweet and tangy flavor twist.
• In quesadillas or tacos. Add it into your favorite cheesy quesadilla or serve it in tacos with your favorite toppings.
• In mac and cheese. Add it into your Homemade Mac and Cheese for some extra protein and flavor!

More Instant Pot Pork Favorites

Dinner

Instant Pot Honey Garlic Pork Tenderloin & Potatoes

Dinner

Instant Pot Pork Chops with Bacon Apple Glaze

Dinner

Instant Pot Pork Chops with Gravy

Dinner

Instant Pot Pork Tenderloin with Garlic Herb Rub

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Instant Pot Honey Balsamic Pulled Pork

This Instant Pot Honey Balsamic Pulled Pork is a twist on a classic. It's cooked to tender and juicy perfection, then smothered in a sweet, tangy, slightly spicy honey balsamic sauce.

Course Instant Pot, Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Time to build and release pressure 20 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 12 servings

Calories 331cal

Author Ashley Fehr

Ingredients

• 4 lb boneless pork roast (shoulder or butt is best)
• 1 ½ cups low sodium chicken broth (or water)
• 2 teaspoons seasoned salt
• 2 teaspoons garlic powder
• 1 cup balsamic vinegar
• 1 cup ketchup
• ½ cup packed brown sugar
• ½ cup honey
• 2 tablespoons Worcestershire sauce
• 2 teaspoons minced garlic
• ¼ teaspoon black pepper
• ⅛ teaspoon red pepper flakes
• 1 tablespoon corn starch
• 1 tablespoon water

US Customary – Metric

Instructions

• Preheat Instant Pot on saute and cut pork roast into 3-4" cubes.
• Combine seasoning salt and garlic powder and rub all over pork.
• Add oil to Instant Pot and sear pork chunks on all sides until golden brown. You may have to do this in batches.
• Remove pork from Instant Pot and add broth or water. Scrape the bottom well to remove any stuck on bits on the bottom (this helps to prevent the burn message).
• Add pork back to the Instant Pot with the broth, put the lid on, turn the valve to sealing, and cook on Pressure Cook, high, or Manual, high, for 60 minutes.
• When the cook time is up, allow the pressure to release naturally for at least 10 minutes before opening the valve to release remaining pressure.
• Remove pork and allow to rest for 5-10 minutes before shredding.
• Drain the juices from the Instant Pot and strain. Add 1 cup of cooking juices back into the Instant Pot.
• Add vinegar, ketchup, brown sugar, honey, Worcestershire sauce, garlic, pepper and red pepper flakes. Bring to a boil on saute and cook until slightly reduced.
• If desired, stir together corn starch and water and add to sauce to thicken. Shred meat and add to the sauce in the Instant Pot. (*Note: if you have a smaller pork roast or you like less sauce, place the meat in a bowl and add just the amount of sauce you desire to the meat and stir to combine).

Video

Notes

Tips:

• Cut the pork into cubes. Cutting the pork up into 3-4″ cubes ensures that it cooks all the way through. If you leave it whole, it will need longer to cook.
• Use chicken broth. While water does work as the instant pot liquid, I prefer to use chicken broth. It adds tons of flavor!
• Brown the pork first. Searing the pork in the instant pot before pressure cooking gives it a better texture and another layer of flavor.
• Scrape the bottom. After searing and before pressure cooking, be sure to scrape any brown bits off the bottom of the pot. Stuck bits of food can cause a burn notice.

 

Storage:

Leftover pulled pork will last in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months. To reheat, thaw overnight in the fridge, then warm in the microwave or on low on the stove until heated through.

Nutrition

Calories: 331cal | Carbohydrates: 32g | Protein: 35g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 95mg | Sodium: 689mg | Potassium: 730mg | Fiber: 1g | Sugar: 28g | Vitamin A: 111IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg

The post Instant Pot Honey Balsamic Pulled Pork appeared first on The Recipe Rebel.

This Chicken Quesadilla is an easy dinner idea! Tortillas layered with juicy bites of chicken, melty cheese, and veggies — kids and adults love them!

Craving more chicken recipes? Take a look at my 40 Chicken Dinner Ideas, these Easy Crockpot Chicken Breast Recipes or my 30+ Shredded Chicken Recipes!

This Chicken Quesadilla recipe is one of those classic meals that just never gets old.

It’s made with a crispy, golden tortilla that’s layered with cheese, tender bites of chicken, peppers, and onions, and folded over to create a perfect little pocket of cheesy flavor.

The kids are ecstatic anytime they hit the table!

It’s loaded with protein and veggies and is super customizable!

Use freshly cooked chicken or make it with any leftover chicken you’ve got on hand. (Just don’t forget to season it!) Instant Pot Shredded Chicken, Air Fryer Chicken, or Baked Chicken Breast all work great.

We love to serve them with Homemade Salsa and a refreshing glass of Easy Homemade Pink Lemonade!

Need a vegetarian option? Try my classic Cheese Quesadilla.

Ingredients Needed:

• Chicken Breast: you’ll need two boneless and skinless chicken breast cut into small pieces, or about 1 lb of meat. Using leftover Crockpot Shredded Chicken or Juicy Instant Pot Chicken Breast also works great!
• Seasonings: we’re seasoning the chicken with a combination of chili powder, garlic powder, salt, dried oregano, onion powder. You can also use a store-bought taco seasoning.
• Veggies: diced red bell pepper, green bell pepper, and red onion give the Chicken Quesadilla some extra texture, color, and flavor. Feel free to mix these up and add in others you enjoy!
• Shredded Cheese: I use shredded mozzarella cheese, but other types of melty cheese will work as well, from Monterey Jack cheese, cheddar cheese, to a blend of cheddar and others you might find in a taco cheese mix.
• Tortillas: I use medium flour tortillas. Corn tortillas are an easy way to make these gluten-free.
• Salsa and Sour Cream: for serving.

How to Make a Quesadilla

These easy Chicken Quesadillas takes just 15 minutes to prep making it the perfect weeknight dinner!

1. Cook the chicken: Heat a skillet over medium-high heat, spray with cooking spray, then add in the chicken and seasonings. Cook until heated through, then remove from the pan.
2. Cook the veggies: add the peppers and onions and cook until softened.
3. Assemble: Wipe the skillet out with a paper towel, then add a tortilla. Layer it with cheese, peppers, and chicken.
4. Cook: Fold the tortilla over to form a semi circle, then cook until golden-brown and melty. Flip halfway through.

Chicken Quesadilla FAQs

Chicken Quesadilla Variations

• Use pre-cooked chicken. Save time by using leftover rotisserie chicken or Shredded Chicken or this Slow Cooker Chicken Tacos Recipe instead of fresh.
• Try another meat. Swap the chicken out for diced steak or ground beef instead.
• Use another cheese. Any type of melty cheese works great. I love mozzarella, but you could also use sharp cheddar, Monterey jack, Chihuahua, etc.
• Make them vegetarian. Simply leave out the chicken! Feel free to layer in some cooked beans or extra veggies to bulk your meatless quesadillas up.

Serving Suggestions

I love to serve these Chicken Quesadillas with salsa and sour cream for dipping.

Quesadillas are plenty of filling on their own, but feel free to bulk your meal up with a side of chips and guac, Southwest Potato Salad, rice and beans, you name it.

More Quesadilla Recipes to Try

Dinner

Chicken Alfredo Quesadillas

Dinner

Honey Lime Chicken Quesadillas

Breakfast

Make Ahead Breakfast Quesadillas 4 Ways + VIDEO

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Chicken Quesadilla

This Chicken Quesadilla is the perfect kid and adult friendly meal! It's layered with juicy bites of chicken, melty cheese, and veggies!

Course Main Course

Cuisine American, Mexican

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 8 quesadillas

Calories 264cal

Author Ashley Fehr

Ingredients

• 2 boneless skinless chicken breasts (1 lb) cut into small pieces
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon dried oregano
• ¼ teaspoon onion powder
• 1 red bell pepper (finely diced)
• 1 green bell pepper (finely diced)
• 1 small red onion (finely diced)
• 3 cups shredded mozzarella cheese
• 8 medium flour tortillas
• salsa and sour cream for serving

US Customary – Metric

Instructions

• Heat a large skillet over medium-high heat and spray with non stick spray.
• Add chicken and sprinkle with chili powder, garlic powder, salt, oregano and onion powder. Stir to coat and cook until cooked through, about 6-8 minutes. Remove from the pan and keep warm.
• Add the peppers and onions, cooking and stirring until softened and beginning to brown, about 5-8 minutes. Remove from the skillet.
• Use a wet paper towel to wipe out the skillet (don't burn your fingers!). Spray with non stick spray or use a drizzle of oil.
• Place tortillas in the skillet, and top half of each tortilla with 2-3 tablespoons of cheese, peppers, chicken and 2-3 more tablespoons of cheese. The amounts you use will depend on the size of your tortillas and your preferences.
• Fold each tortilla over to form a semi circle. Cook until golden brown and cheese is melted, flipping half way, about 3 minutes per side.
• Repeat until all quesadillas are cooked. Serve with sour cream and salsa.

Video

Notes

Storage:

Quesadillas are best hot off of the skillet, but leftovers will last for up to 4 days in the fridge. To reheat, warm over medium heat in a skillet until the cheese is melty and the tortilla is re-crisped.

To freeze your quesadillas, assemble and cook as directed, then cool completely. Line the cooled quesadillas on a baking sheet and flash freeze them until solid. Once hardened, transfer them to an airtight container or ziplock bag and store them for up to 2 months. To reheat, thaw in the microwave or overnight in the fridge, then warm in a skillet until heated through.

Nutrition

Calories: 264cal | Carbohydrates: 20g | Protein: 18g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 799mg | Potassium: 271mg | Fiber: 2g | Sugar: 3g | Vitamin A: 890IU | Vitamin C: 32mg | Calcium: 255mg | Iron: 2mg

The post Chicken Quesadilla appeared first on The Recipe Rebel.

These Flatbread Pizza Recipes are the perfect easy dinner! Choose from four different flavours or use any of your favorite pizza toppings. This recipe is ready in a total of 20 minutes!

I love any and all pizza recipes. From Chicken Alfredo Pizza and Taco Pizza to Pizza Rolls or even Breakfast Pizza, you can never go wrong with anything that includes the word “pizza” in it.

But sometimes, when I’m serving pizza for multiple people, it can be hard to agree on just one kind. These Flatbread Pizza Recipes are the perfect solution to that problem!

These pizzas are personal-sized, incredibly customizable, and made with either flatbread or naan bread. I’ve included a few different variation ideas, but feel free to get creative with your toppings!

Ingredients Needed for Naan Pizzas

The great thing about this naan bread pizza recipe is that it’s so customizable! Use your favorite sauces, your favorite cheeses, and your favorite pizza toppings.

• Naan or Flatbread: a 6-7″ naan bread or flatbread is the perfect size for a personal pizza.
• Sauce: any kind of pizza sauce will work depending on what flavor of naan pizza you’re going for. I use classic pizza sauce, garlic and oil, and basil pesto for different variations.
• Mozzarella Cheese: you could also get really authentic with it and use fresh slices of mozzarella instead.
• Toppings: get creative! I love to make pepperoni pizza, Margherita pizza, white pizza, or pesto and bacon pizza! See below for specifics.

How to Make Flatbread Pizza

This flatbread or naan bread pizza recipe takes a total of 20 minutes to make!

1. Prep: Preheat the oven to 400º and line a baking sheet with parchment paper.
2. Assemble the pizzas: Place the flatbreads on the baking sheet and spread each with sauce. Top with cheese, then add on your desired toppings.
3. Bake and serve: Bake for 8-10 minutes or until golden and crispy on the edges. If desired, broil for 1-2 minutes to brown the cheese slightly, then remove from the oven and serve!

Variations for Naan Pizza

• Classic: layer the naan or flatbread with tomato pizza sauce, shredded mozzarella cheese, and any of your favorite meats and veggies.
• Pepperoni: keep it classic with a few pieces of pepperoni or mini pepperoni.
• Margherita: top your crust off with tomato sauce, a few slices of fresh tomato, and fresh basil leaves.
• White: skip the red sauce and use oil and fresh garlic or roasted garlic instead. Top it off with mozzarella and parmesan for extra cheesy goodness. Garlic butter would also be a great addition!
• Pesto and Bacon: swap the pizza sauce out for basil pesto and top it off with cooked and crumbled bacon.

FAQs for Flatbread Pizza

Tips, Tricks, and Notes

• Go easy on the toppings. Flatbread is thinner than regular pizza crust, so naturally it can’t hold up to as many toppings. Don’t go too crazy so as not to make the pizza to heavy.
• Shred your own cheese. Pre-shredded cheese contain an anti-caking agent that can cause a slightly gritty texture. I recommend shredding your own cheese for the best texture.
• Serve right away. If the sauce sits too long on the flatbread or naan, it can become soggy. I recommend serving your naan pizza right away for that delicious crispy texture.
• Customize! Get creative with your toppings. You’re not limited to my suggestions!

Serving Suggestions

These flatbread pizzas are great on their own, but feel free to bulk your meal up a bit with a side of air fryer broccoli, roasted veggies, garlic bread, or any of your favorite side dishes.

More Pizza-Inspired Recipes You’ll Love

Dinner

Pepperoni Florentine Pizza

Dinner

French Bread Pizza

Dinner

Pretzel Crust Pizza

Dinner

Tropical Chicken Pizza

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4 Flatbread Pizza Recipes

These Flatbread Pizza Recipes are the perfect easy dinner! Choose from classic, pepperoni, Margherita, white, pesto bacon, or any of your favorite pizza toppings. This recipe is ready in a total of 20 minutes!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 pizzas

Calories 123cal

Author Ashley Fehr

Ingredients

Basic Flatbread Pizza Recipe

• 1 6-7" naan bread or flatbread
• 2-3 tablespoons tomato sauce (depending how saucy you like it)
• ⅓ cup shredded mozzarella cheese
• ¼ cup meat or toppings *See lists below for 4 topping suggestions

Pepperoni Flatbread Pizza

• ¼ cup pepperoni or mini pepperoni

Margherita Flatbread Pizza

• 1 small tomato (sliced)
• 3 fresh basil leaves (sliced or torn)

White Flatbread Pizza

• 1 tablespoon oil (omit tomato sauce)
• 1 clove fresh garlic (finely minced) or 1 tsp roasted garlic
• 1 teaspoon Parmesan cheese

Pesto and Bacon Flatbread Pizza

• 2 tablespoons basil pesto (omit tomato sauce)
• 2 tablespoons cooked, crumbled bacon

Instructions

• Preheat oven to 400 degrees F.
• Line a baking sheet with parchment paper if desired. Place flatbreads on baking sheet.
• Spread flatbread with tomato sauce (or sub for another sauce as required in ingredient lists, or get creative!).
• Top with mozzarella cheese, then add meat or other pizza toppings as listed in ingredient lists. Again, feel free to get creative!
• Bake for 8-10 minutes, until flatbread is light golden and starting to crisp around the edges. If desired, broil for 1-2 minutes to brown the cheese.
• Serve.

Notes

*Nutrition information is based on one flatbread pizza consisting of naan, tomato sauce and cheese. Adjust nutrition information based on toppings added. 

Tips:

• Go easy on the toppings. Flatbread is thinner than regular pizza crust, so naturally it can’t hold up to as many toppings. Don’t go too crazy so as not to make the pizza to heavy.
• Shred your own cheese. Pre-shredded cheese contain an anti-caking agent that can cause a slightly gritty texture. I recommend shredding your own cheese for the best texture.
• Serve right away. If the sauce sits too long on the flatbread or naan, it can become soggy. I recommend serving your naan pizza right away for that delicious crispy texture.
• Customize! Get creative with your toppings. You’re not limited to my suggestions!

 

Storage:

Store leftover flatbread or naan pizza in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. To reheat, thaw in the fridge if frozen then bake at 375ºF to warm and re-crisp.

Nutrition

Calories: 123cal | Carbohydrates: 15g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 310mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 96IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg

The post Flatbread Pizza Recipes appeared first on The Recipe Rebel.

This French Bread Pizza is a classic pepperoni pizza baked on a loaf of French bread! The result is a soft, chewy, perfectly crispy crust topped with your favorite pizza sauce, gooey mozzarella cheese, and pepperoni slices!

Love pizza inspired recipes? Try my Pizza Sliders recipe or this Pizza Toast!

I love anything that’s pizza-inspired. Pizza rolls, pepperoni pizza lasagna rollups, pepperoni pizza mac and cheese, pizza smashed potatoes, pizza crackers, okay you get it at this point.

This French Bread Pizza is another absolutely delicious pizza inspired recipe. It’s like a classic pepperoni pizza, but instead of being baked on pizza crust, it’s baked on a soft, chewy loaf of French bread!

Make this recipe as-is or customize it to your liking! Use other meat, cheese, veggies, you name it.

Ingredients for French Bread Pizza

• French Bread: you can find a soft loaf of French bread in the bakery section at your local grocery store.
• Garlic Butter: I use my homemade garlic butter recipe to give the pizza extra flavor, but regular butter will work as well.
• Pizza Sauce: any kind will work.
• Mozzarella Cheese: use freshly grated cheese for the best texture.
• Italian Seasoning: gives the pizza an extra boost of that classic flavor.
• Pepperoni: you can use mild, spicy, regular, or mini.

How to make French bread pizza

This French bread pizza is ready in just 25 minutes!

1. Prep the bread: Slice the loaf of French bread in half lengthwise, flatten slightly, then spread the cut side with garlic butter. Toast or broil until slightly crusty then remove from the oven.
2. Assemble the pizza: Spread each half of the bread with sauce, then top with cheese, Italian seasoning, and toppings.
3. Bake: Bake the pizza at 400ºF until the cheese is melted, then slice and serve.

FAQs

Tips and Tricks:

• Buy the bread ahead of time. I think it’s best to buy the bread ahead of time, seal it in a plastic bag, and use it in a day or two. This helps the crust soften so it doesn’t dry out in the oven.
• Place the oven rack in the top third of the oven to prevent the bottom of the bread from burning.
• Flatten the bread. I like to flatten the loaf of bread slightly to prevent the edges from curling. I borrowed my bread flattening method from Serious Eats French Bread Pizza.
• Shred your own cheese. I highly recommend using freshly grated mozzarella. It melts better. Pre-shredded cheeses contain an anti-caking agent that can result in a slightly grainy texture.
• Toast the bread first. Make sure you toast the bread before you add the sauce and toppings. This helps prevent it from becoming soggy!
• If you can’t find French bread, Italian bread or ciabatta will work as well. Just don’t overbake or they will be very hard!
• Make less. If you’re looking to make a smaller serving, you can easily make half or even a quarter of a pizza. You can freeze the leftover bread and use it another time!

Variations

The great thing about this pizza recipe is, like any other pizza recipe, it’s super customizable! Get creative. Mix and match. Here are some other topping ideas:

• Meat: Bacon, Italian sausage, diced ham, shredded chicken.
• Veggies: Bell peppers, mushrooms, olives, onions, spinach.
• Sauce: Pesto, alfredo, BBQ sauce, balsamic glaze.
• Cheese: Cheddar, romano, parmesan, feta, goat.

Serving suggestions

If you want to bulk your meal up, serve this pizza alongside a simple side salad, roasted green beans, Easy Broccoli Salad or roasted vegetables.

More pizza recipes you’ll love

Dinner

Chicken Alfredo Pizza

Dinner

Taco Pizza

Dinner

Grilled Cheeseburger Pizza Recipe

Dinner

Grilled Pizza 4 Ways

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French Bread Pizza recipe

This French Bread Pizza is a classic pepperoni pizza baked on a loaf of French bread! The result is a soft, chewy, perfectly crispy crust topped with your favorite pizza sauce, gooey mozzarella cheese, and pepperoni slices!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 406cal

Author Ashley Fehr

Ingredients

• 1 loaf soft French bread
• 2 tablepsoons garlic butter (or use regular butter)
• ⅔ cup pizza sauce, any kind
• 2 cups shredded mozzarella cheese (freshly grated is best!)
• ½ teaspoon Italian seasoning
• ½ cup pepperoni (mild or spicy, regular or minis)

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F. Place one oven rack in the top third of the oven (this helps to prevent the bottom from burning)
• Slice French bread in half lengthwise and flatten slightly (this helps to prevent curling edges) and spread the cut side with garlic butter.
• Toast bread for 4-5 minutes (or broil 2-3 minutes) or until just slightly dried and crusty on top — it doesn't have to be browned. Remove from the oven and reduce oven temperature to 400 degrees F.
• Spread each half with an equal amount of sauce (use a little more or less depending on how big your loaf is). You just want a thin layer so it does not become soggy.
• Top with mozzarella cheese, sprinkle with Italian seasoning, and add pepperoni (or add your favorite toppings).
• Bake for 10 (in the top third of the oven), or just until cheese is melted and beginning to brown (or to your desired doneness)
• Slice and serve.

Notes

Tips:

• Buy the bread ahead of time. I think it’s best to buy the bread ahead of time, seal it in a plastic bag, and use it in a day or two. This helps the crust soften so it doesn’t dry out in the oven.
• Place the oven rack in the top third of the oven to prevent the bottom of the bread from burning.
• Flatten the bread. I like to flatten the loaf of bread slightly to prevent the edges from curling. I borrowed my bread flattening method from Serious Eats French Bread Pizza.
• Shred your own cheese. I highly recommend using freshly grated mozzarella. It melts better. Pre-shredded cheeses contain an anti-caking agent that can result in a slightly grainy texture.
• Toast the bread first. Make sure you toast the bread before you add the sauce and toppings. This helps prevent it from becoming soggy!
• If you can’t find French bread, Italian bread or ciabatta will work as well. Just don’t overbake or they will be very hard!
• Make less. If you’re looking to make a smaller serving, you can easily make half or even a quarter of a pizza. You can freeze the leftover bread and use it another time!

 

Storage:

Baked French bread pizza will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. I recommend reheating in the oven or air fryer for best results.

Nutrition

Calories: 406cal | Carbohydrates: 40g | Protein: 21g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 1017mg | Potassium: 238mg | Fiber: 2g | Sugar: 3g | Vitamin A: 355IU | Vitamin C: 2mg | Calcium: 230mg | Iron: 3mg

The post French Bread Pizza appeared first on The Recipe Rebel.

This Sloppy Joes Recipe is a classic comfort food dinner that’s ready in a total of 20 minutes! Tender and juicy ground beef is simmered with peppers and onions in a sweet and spicy tomato sauce.

Serve plain on a toasted bun or load it up with your favorite toppings!

Our favorite dinner recipes are ones that are made with simple ingredients, a hit with the whole family, and quick to make!

This sloppy joes recipe checks all of my “perfect meal” boxes! It’s made with ground beef, a few veggies, a simple sauce made up of pantry staples, and a few basic seasonings. It’s also always a favorite at our house AND it’s ready in a total of 20 minutes!

I mean, a messy, hearty, flavorful ground beef and tomato sauce piled onto a golden-brown, toasty bun? Easy dinner doesn’t get better than that!

If I made these every day (and threw in the odd pan of Spaghetti and Meatballs, Easy Homemade Hamburger Helper, The BEST Oven-Fried Chicken or Teriyaki Chicken), my kids would be ecstatic.

What is a sloppy joe?

A sloppy joe is an American sandwich made up of ground beef simmered in a sweet tomato sauce and served on a toasted bun.

Sloppy joe sandwiches supposedly originated in Sioux City, Iowa in the 1930s when a chef named Joe added tomato sauce to his loose meat sandwiches, thus creating what is now a classic comfort food dinner!

Ingredients for sloppy joes:

• Ground Beef: I like to use lean ground beef so the mixture isn’t overly greasy. If you use a fattier meat, you’ll want to drain the oil before adding the sauce.
• Red Bell Pepper and Onion: sloppy joe filling is a great way to sneak veggies into your kids’ meals. Bell pepper and onion are the classic additions, but feel free to add other veggies if desired.
• Garlic: use freshly minced or pre-minced garlic. Garlic powder will work, but fresh is always my first choice!
• Salt, Chili Powder, and Black Pepper: a simple trio of seasonings to take the flavor of an already flavorful sauce up a notch.
• Ketchup, Brown Sugar, Worcestershire Sauce, Apple Cider Vinegar, Tomato Paste, Mustard, and Red Pepper Flakes: makes up the sweet, tangy, slightly spicy sloppy joe sauce. 
• Water: used to thin out the filling, if necessary.

How to make sloppy joes

1. Cook the beef: brown the beef with the onion and pepper. Stir in garlic, salt, chili powder, and pepper.
2. Make the sauce: To the beef mixture, add the remaining ingredients. Stir well, then add water to thin it out if needed.
3. Simmer and serve: Bring to a simmer over medium-high heat, then reduce to medium-low and simmer to thicken. Serve in buns with the toppings of your choice!

Sloppy Joes FAQs

Tips and tricks

• Play with flavor. Sloppy joe filling is very forgiving. Prefer a sweeter sauce? Add more brown sugar. Love the spice? Add a drizzle of hot sauce or sriracha!
• Add more veggies. Sloppy joe filling is a great way to sneak some veggies into a meal…especially if you have picky kiddos. Try adding mushrooms, peas, carrots, celery, zucchini, spinach, you name it. Make sure you chop any extra veggies pretty small so they incorporate well into the sauce.
• Double the recipe. Sloppy joes store beautifully either in the fridge or in the freezer. Get ahead on meal planning and double the recipe!
• If the sauce is too thin, simmer it longer to allow it time to thicken. Keep in mind that the sauce will also thicken as it sits.
• If the sauce is too thick, add a splash of water to thin it out. Don’t add too much water though because you don’t want to dilute the flavor!

Other ways to use sloppy joe filling

There are so many ways to use sloppy joe sauce, which means you should have no issue using up leftovers! Here are some ideas:

• On grilled cheese. Check out my sloppy joe grilled cheese recipe. It’s even better if it’s made with homemade Whole Wheat Bread!
• Mixed into pasta. It’s delicious in homemade mac and cheese!
• Over nachos or fries. Serve it over nachos with melted cheese or use it in place of the ground beef in BBQ bacon cheeseburger nachos.
• On baked potatoes. Turn Air Fryer Baked Potato into a heartier meal by topping them off with a scoop of sloppy joe sauce.

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Sloppy Joes

This Sloppy Joes Recipe is a classic comfort food dinner that's ready in a total of 20 minutes! Tender and juicy ground beef is simmered with peppers and onions in a sweet and spicy tomato sauce.

Course Main Course

Cuisine American, canadian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 264cal

Author Ashley Fehr

Ingredients

• 1 pound lean ground beef
• 1 red bell pepper (diced)
• ½ medium onion (diced)
• 2 teaspoons minced garlic
• ½ teaspoon salt
• 1 teaspoon chili powder
• ¼ teaspoon black pepper
• ¾ cup ketchup
• 3 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons apple cider vinegar
• 2 tablespoons tomato paste
• 1 teaspoon prepared mustard
• 1 pinch red pepper flakes
• 2 tablespoons water

US Customary – Metric

Instructions

• Cook ground beef, onion and pepper in a large skillet over medium high heat until meat is browned and onion is translucent.
• Stir in garlic, salt, chili powder and pepper and cook 1 minute.
• Add ketchup, Worcestershire sauce, brown sugar, vinegar, tomato paste, mustard and red pepper flakes and stir well. Add water to thin sauce if desired.
• Bring to a simmer over medium high heat and then reduce to medium low. Simmer until vegetables are tender and sauce has thickened slightly.
• Serve over buns.

Video

Notes

Notes:

• Play with flavor. Sloppy joe filling is very forgiving. Prefer a sweeter sauce? Add more brown sugar. Love the spice? Add a drizzle of hot sauce or sriracha!
• Add more veggies. Sloppy joe filling is a great way to sneak some veggies into a meal…especially if you have picky kiddos. Try adding mushrooms, peas, carrots, celery, zucchini, spinach, you name it. Make sure you chop any extra veggies pretty small so they incorporate well into the sauce.
• Double the recipe. Sloppy joes store beautifully either in the fridge or in the freezer. Get ahead on meal planning and double the recipe!
• If the sauce is too thin, simmer it longer to allow it time to thicken. Keep in mind that the sauce will also thicken as it sits.
• If the sauce is too thick, add a splash of water to thin it out. Don’t add too much water though because you don’t want to dilute the flavor!

 

Storage:

Leftover sloppy joe filling will last in an airtight container in the fridge for 3-4 days or in the freezer for 3-4 months. To reheat, thaw in the fridge if frozen, then warm on the stove or in the microwave with a splash of water to thin, if necessary.

Nutrition

Serving: 178grams | Calories: 264cal | Carbohydrates: 25g | Protein: 26g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1238mg | Potassium: 803mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1449IU | Vitamin C: 45mg | Calcium: 48mg | Iron: 4mg

The post Sloppy Joes appeared first on The Recipe Rebel.