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Mexican

Mexican

The Best Mexican Recipes

Do you love Mexican food? We do and I’m excited to share my favorite dishes that are on repeat in our house. These Mexican recipes are quick enough for a weeknight meal and so delicious that you will skip the take-out.

You will find a variety of taco recipes like Blackened Fish Tacos, Chicken Tinga Tacos, and my travel-inspired vegetarian Turmeric Roasted Cauliflower Tacos. The kid-approved Black Bean and Corn Quesadillas make for an easy meal while the Instant Pot Jalapeno Cheddar Cornbread is sure to be a crowd-pleasing side dish. Don’t forget the classic Chicken Tortilla Soup that is simple to make with my Instant Pot version. 

These restaurant-quality recipes are unbelievably tasty and packed with all your favorite Mexican flavors sure to be instant hits in your home. Enjoy!

Vegetarian Taco Pasta

Here is my Vegetarian Spicy Taco pasta that's easy to make and super versatile! It uses black beans for proteins, veggies like peppers, corn, mushrooms, and the super flavorful pepper jack cheese. Best part? You can add your favorite veggies or double up the beans and enjoy the favorite Mexican flavors in a one-pot meal.

Taco pasta served in a white bowl topped with cilantro and cheese

This recipe is a vegetarian take on my original Taco Pasta recipe that everyone loves. Many of you guys requested a vegetarian version of it and so here it is. It is spicy, flavorful and a perfect family meal cooked effortlessly using the Instant Pot.

This recipe using basic pantry ingredients such as pasta, canned beans, salsa, and some taco seasoning. In addition, I like to add some colorful veggies for flavor and added nutrients - mushrooms, peppers, sweet corn, etc. I love adding jalapenos for some extra heat but you can skip it, or add more or less to your taste preference.

Best Taco Seasoning

Here are 2 of my favorite store-bought taco seasonings that I always like to keep in my pantry. They add the perfect amount of heat and flavors to this recipe:

  1. Trader Joe's
  2. Primal Palate
  3. If you do not have taco seasoning handy, you can make a quick homemade version by mixing in 1 teaspoon chipotle chili powder, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon ground cumin.
close up of taco pasta with beans and veggies

Instant Pot Pasta Tips

Here are my tips for a perfectly cooked Pasta in the Instant:

  • Add enough liquids so that most of the pasta is under the liquids. Depending on the shape of the pasta you may need more or less water.
  • For well-cooked pasta, pressure cook pasta for half the time on the pasta box
  • If you like Al dente pasta, pressure cook for half the time on the pasta box minus 1 minute This timing also works perfectly for gluten-free pasta
  • Quick-release after pressure cooking will avoid overcooking the pasta
  • Always add the cheese after the pasta is done pressure cooking
taco pasta in a white bowl

Substitutions

  • I like to add black beans, mushrooms, peppers, and frozen sweet corn to this recipe. Some other veggies that go really well in this pasta are - diced zucchini, carrots, or peas
  • Want to make Vegan Taco Pasta? Skip the cheese or add vegan cheese if you like
  • I have made this dish with gluten-free brown rice pasta and it comes out delicious. Just follow the pasta cooking guidelines from my tips
  • If you eat meat or chicken, check out my fan favorite Spicy Taco Pasta Recipe with ground chicken. You can substitute ground chicken with your choice of ground meat  
Taco Pasta in white bowl topped with cilantro and avocado

Instructions

Here are my step-by-step instructions with photos to show you each step. All of the steps and the ingredients are in the printable recipe card just a little further down in this post.

Step 1: Turn Instant Pot to Sauté mode and heat the oil. Add onions and jalapeños. Sauté for 2-3 minutes (photo 1). Add black beans, veggies, taco seasoning, and mix everything together (photo 2).

Step 2: Add pasta and broth (photo 3). Mix well and with the spatula pushing the pasta under the liquids. Layer over the salsa on top. Do not mix (photo 4).

making taco pasta in the Instant Pot Pressure Cooker

Step 3: Close Instant Pot with pressure valve to sealing and pressure cook. Quick-release and open Instant Pot (photo 5). Give a quick stir (photo 6). Garnish with cilantro (photo 7) and add half of the cheese (photo 8).

cooked pasta in the Instant Pot

Serving

Sprinkle remaining cheese and add diced avocados on top. Enjoy hot with a side of mango salad.

taco pasta served in white bowls

Do you enjoy Mexican flavors? Here are some more recipes for you to try:

★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

taco pasta in a white bowl
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4.75 from 4 votes

Instant Pot Vegetarian Taco Pasta

Easy one-pot spicy taco pasta with beans, veggies, cilantro, and cheese
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: dinner
Cuisine: Mexican
Servings: 6
Calories: 506kcal
Author: Archana Mundhe

Equipment

Ingredients

  • 1 tablespoon cooking oil
  • 1 large yellow onion diced
  • 1 jalapeño diced
  • 1 can black beans rinsed and drained
  • 1 cup mushrooms diced
  • ½ cup red peppers diced
  • 1 cup fresh or frozen corn optional
  • 1 pound pasta shells
  • 2 tablespoons taco seasoning mix ** love trader joes or Primal Palate
  • 2 cups salsa
  • 4 cups low sodium vegetable broth

Garnish

  • ½ cup cilantro chopped
  • 1 cup pepper jack cheese grated
  • 1 avocado diced optional

Instructions

  • Turn the Instant Pot to sauté mode and heat oil. Add onions and jalapeños. Sauté for 2-3 mins.
  • Add black beans, mushrooms, peppers and corn. Add taco seasoning and mix everything together.
  • Add pasta and broth. Mix well gently pushing the pasta under the liquids. Layer over the salsa but do not mix. This will prevent the BURN error on newer Instant Pots.
  • Close the Instant Pot with pressure valve to sealing. Pressure cook for 4 mins. Note: Cook time for the pasta shells I used was 9 minutes.
  • Quick-release and open the Instant Pot. Garnish with cilantro. Stir in half of the cheese. Serve with topped remaining cheese and diced avocados.

Video

Notes

  • Add enough water/broth/sauce so that most of the pasta is under the liquids
  • For well-cooked pasta, pressure cook pasta for half the time on the pasta box
  • For Al dente pasta, pressure cook for half the time on the pasta box minus 1 minute. This timing also works for gluten-free pasta
  • Remember to add the cheese after the pasta is done pressure cooking

Nutrition

Calories: 506kcal | Carbohydrates: 84g | Protein: 22g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 787mg | Potassium: 761mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1213IU | Vitamin C: 25mg | Calcium: 203mg | Iron: 3mg

♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

Homemade Enchilada Sauce

Here is my easy recipe to make homemade enchilada sauce. I originally developed this recipe using a heated blender, the sauce is so incredibly delicious that I had to also try this recipe on the stovetop. Here are both recipes!

Enchilada sauce in a jar next to a blender

My family loves Mexican cuisine. Over the years I have developed many easy recipes that we enjoy for quick weeknight meals as well as when I am entertaining. From my super popular Instant Pot Chicken Tinga Tacos, Fish Tacos to the delicious black bean and corn quesadillas there are several recipes that are on repeat in my kitchen.

I do like the convenience of buying store-bought sauces, but many times I find the freshness is missing. This is when I decided to try making it home, looking at the ingredients of some of my favorite store-bought sauces. Here is a recipe that works really well as it uses basic pantry ingredients.

Ingredients

  • Fire Roasted Tomatoes - These canned tomatoes are convenient and add tangy & smoky flavors to the sauce
  • Red Onion - Adds a hint of sweetness
  • Garlic - Gresh garlic creamy textures and pungent flavors
  • Chipotle chili in adobo sauce - Available as canned, these chipotle chiles in smoky adobo sauce add the perfect heat and flavor needed in the red enchilada sauce
  • Cumin - Adds earthy nutty notes

To make the sauce using a heated blender like Ninja Foodi or Instant Pot ACE, simply add all the ingredients to the blender and press the sauce button! The blender will take some time to preheat but then it will cook and puree the sauce for you!

Blender with sauce

On the Ninja Foodi Blender, it takes about 10 minutes of preheating followed by 25 minutes of cooking time. During the cooking cycle, the sauce also gets pureed to a smooth consistency.

Enchilada sauce inside blender

Once the sauce is cooked, simply allow it to cool down. Then store it in dry glass jars or use them in your favorite enchilada recipe. This recipe makes 20 ounces (2.5 cups) of sauce.

enchilada sauce in glass jar

Storing

Once completely cooled, store the tightly closed glass jars in the refrigerator. You can refrigerate the sauce for a week, making it a perfect make-ahead/meal prep recipe. This sauce can also be frozen for longer shelf life.

Enchilada sauce in a glass jar
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Homemade Enchilada Sauce

EASY fresh homemade enchilada sauce using blender (also included stovetop instructions)
Prep Time5 mins
Cook Time25 mins
Preheating time10 mins
Total Time40 mins
Course: Cooking101, Meal Preparation, Sauce
Cuisine: Mexican
Servings: 8
Calories: 38kcal
Author: Archana Mundhe

Equipment

Ingredients

  • 1 tablespoon oil
  • ½ red onion rough chopped
  • 4 garlic cloves
  • 14 oz can fire roasted tomatoes
  • 2 chipotle chili in adobo sauce
  • 1 teaspoon cumin
  • 1½ teaspoons kosher salt
  • ½ cup low sodium broth

Instructions

  • Add all the ingredients to the jar
  • Select the SAUCE option. This option takes 10 minutes of preheating followed by a 25 minutes of cook cycle during which the sauce gets cooked as well as blended
  • Allow to cool and then store in glass jar(s). Makes 20 ounces (2.5 cups) of sauce

Notes

Stove Top Recipe 
  1. Heat oil in a heavy-bottomed pot.
  2. Add cumin seeds and toast them for 30 seconds.
  3. Add onions and garlic and sauce for a minute.
  4. Add remaining ingredients and cook on low-medium heat for 10 minutes stirring frequently.
  5. Allow the sauce to cool for 5 minutes before blending it using an immersion blender or a regular blender. 

Nutrition

Calories: 38kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 565mg | Potassium: 33mg | Fiber: 1g | Sugar: 2g | Vitamin A: 386IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg

Blackened Fish Tacos with Pineapple Salsa

Bite into these Blackened Fish Tacos served over perfectly charred tortillas, topped with creamy avocado cilantro sauce and fresh pineapple salsa with an explosion of flavors. Check out this easy recipe to make homemade healthy, no-fry blackened fish tacos in under 40 mins!

blackened fish tacos served in a white bowl

Inspiration

Last December while visiting the Outer Banks of NC, we were surprised to see many restaurants serving Mexican-inspired food. What really stood out was the Blackened Fish at a small restaurant in Kitty Hawk, which we enjoyed several times during our stay. So when we came back home, I decided to try the blackened fish.

fish tacos close up shot

Best Fish for Fish Tacos

I have used halibut in this recipe. You can use any mild, flaky fish such as cod, tilapia, haddock, or mahi-mahi.

We love these homemade fish tacos for 4 reasons:

  1. Spicy, bold & versatile seasoning - Use it for any kind of fish, chicken, or meats
  2. Tender cooked flaky fish for tacos - Perfectly spiced flavor-packed fish
  3. Crunchy, tangy, and sweet salsa - Double up the batch we love it with chips too
  4. Creamy Cilantro Avocado Sauce - Brings all the flavors together with a creamy spicy kick!

Instructions

Step 1: homemade blackening seasoning

A simple homemade recipe using spices that you already have in your pantry. Here are the spices I use, and if you don't have spices like thyme or oregano, feel free to skip or substitute with your favorite spices.

blackening seasoning spice

Pro Tip - This homemade spice mix works great on not only fish but also shrimp and chicken. So go ahead and make a double batch and you will enjoy the versatile seasoning.

Note: You can also use your favorite store-bought blackening seasoning for this recipe. Just make sure to add according to the directions given as each spice mix has a different heat level.

Step 2: Cooked fish fillets

Depending on the thickness of the fish, cook each side for 2 to 3 minutes or just until they start to crisp up and get that slight char. In this recipe, I cooked the Halibut for 8 minutes on medium heat turning the fish halfway through.

blackened fish in a pan

Tip: Ideally you want to use a cast iron pan for this recipe. You could also use any non-stick pan and still get a nice blackening on this fish.

Step 3: Make the Pineapple Salsa

Pineapple salsa with smokey jalapeños, onions and cilantro is our favorite topping to serve on these flavor-bursting tacos. Finely dice the pineapple and all the veggies and you have the best tasting salsa ready.

pineapple salsa in a white bowl

Pro Tip: Make a double batch of this fresh salsa as kids and adults love this salsa served with crunchy tortilla chips.

Note: if you don't have some of the ingredients, check out my Chicken Tinga Tacos Recipe or Vegan Cauliflower Tacos Recipe for more crunchy topping ideas.

Step 4: Creamy Cilantro Avocado Sauce

This 5-minute sauce is easy and healthy! Add all the ingredients (including the cilantro stems) to the food processor and blend until smooth. For a less spicy sauce add only half of the jalapeño.

cilantro avocado sauce ingredients and blended sauce in food processor

Note: If you want to make it dairy free use dairy free yogurt or dairy free mayo.

That's all - you are ready to assemble the the tacos and eat!

How to Warm up Tortillas

Here is the best and easiest way to warm up your tortillas for the smokey, earthy flavors.

Best way to warm up the tortillas is directly on an open flame using a pair of tongs. Cook each side for 30 to 40 seconds or until the sides start to char. You can also heat them up on a skillet.

warming tortillas on flame

Assemble

Hungry? Get Set, Assemble the Blackened Fish Tacos, Eat...

The best part! Start assembling the tacos and get ready to experience the explosion of flavors. Place few spoonfuls of fish in the center of the tortilla. Top with pineapple salsa, cilantro avocado sauce, fold up, and enjoy immediately.

platter of blackened fish tacos with sauces

Variations

  1. For a gluten-free meal, use corn tortillas or gluten-free tortillas
  2. Substitute fish with shrimp for delicious blackened shrimp tacos
  3. For a dairy-free option, use soy yogurt in the avocado cilantro sauce
  4. Have a mango on hand? use instead of the pineapple and make mango salsa
  5. Have a grill on? Cook your fish on the grill, over grill mat
  6. Generously brush oil on the fish and bake it in the oven at 400 degrees for 10 minutes, then broil for 1 min for perfect blackening on the top

For more Halibut Recipes check out my weeknight staple Fish Curry and the air fryer fish sticks.

Did you enjoy this easy and healthy recipe? Here are more recipes you will love for quick weeknight meals or weekend entertaining:

blackened fish tacos served in a white bowl
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5 from 10 votes

Blackened Fish Tacos

Healthy, no-fry blackened fish tacos with homemade spice mix served with sweet & spicy pineapple salsa & creamy cilantro avocado sauce
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: dinner, Entree
Cuisine: Mexican
Servings: 4
Calories: 442kcal
Author: Archana Mundhe

Ingredients

  • 1 pound white fish fillet halibut, mahi mahi, cod, tilapia
  • 10 flour tortillas use corn tortilas for gluten free option

Spices:

  • 1 ½ tablespoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper

Pineapple salsa

  • 1 cup pineapple fresh pineapple works best
  • ½ cup red pepper finely diced
  • ¼ cup red onion finely diced
  • ¼ cup cilantro chopped
  • ½ jalapeno finely diced
  • ¼ lime
  • ½ teaspoon kosher salt

Avocado Cilantro Sauce

  • 1 avocado
  • ⅓ cup yogurt
  • 1 cup cilantro leaves and stems
  • 2 garlic cloves
  • 1 jalapeno use only half for less spice sauce
  • 1 teaspoon kosher salt
  • ¼ lime

Instructions

  • In a wide bowl mix all of the dry spices for the spice blend and keep aside.
  • Cut the fish fillet into 4 pieces and then coat each piece with the seasoning, pressing & turning the fish gently in the spice bowl to coat all the sides.
  • Heat a cast-iron skillet or a nonstick pan over medium heat. Add oil and once it's heated, place the seasoned fish pieces on the pan. Depending on the thickness of the fish you can turn the fish in 2 to 4 minutes and cook on the other side for 2 to 4 minutes. Take the fish out and gently break it with a fork.
  • In a medium bowl mix pineapple, red pepper, jalapeños, and onion. Add cilantro, salt & squeeze fresh lime juice. Mix well.
  • To make the avocado cilantro sauce, add cilantro, avocado, yogurt, garlic, jalapeno & salt to the food processor. Squeeze lime juice. Blend until smooth.
  • To warm the tortillas you can cook them directly over medium flame until it gets a few charred marks. Use stainless steel pair of tongs to turn them over after 30 to 40 seconds.
  • To assemble the tacos, place a few spoonfuls of fish in the center of the tortilla. Top with pineapple salsa and cilantro avocado sauce. Serve immediately.
  • Any leftover fish, salsa, or sauce can be refrigerated for up to 2 days.

Video

Notes

Variations:
  1. For a gluten-free meal, use corn tortillas or gluten-free tortillas
  2. Substitute fish with shrimp for delicious blackened shrimp tacos
  3. For a dairy-free option, use soy yogurt in the avocado cilantro sauce
  4. Have a mango on hand? use instead of the pineapple and make mango salsa
  5. Have a grill on? Cook your fish on the grill, over grill mat
  6. Generously brush oil on the fish and bake it in the oven at 400 degrees for 10 minutes, then broil for 1 min for perfect blackening on the top

Nutrition

Calories: 442kcal | Carbohydrates: 49g | Protein: 31g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 61mg | Sodium: 1658mg | Potassium: 924mg | Fiber: 8g | Sugar: 10g | Vitamin A: 2606IU | Vitamin C: 59mg | Calcium: 148mg | Iron: 4mg

Black Bean and Corn Quesadillas

Black bean and corn quesadillas make a quick and delicious meal for busy weeknights. They are ready in 20-minutes and can be easily made gluten-free by using gluten-free tortillas.

black bean quesadillas served in a baking tray
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We love Mexican food. It is hearty, comforting, and best of all can be made spicy! The flavors, especially of smokey chilies reminds me of Indian food. Some of our go-to Mexican meals include the one-pot chicken tortilla soup, chicken enchilada quinoa casserole, crispy spinach, and mushroom quesadillas, spicy taco pasta, and the yummy Instant Pot chicken tinga tacos!

quesadillas on a tray with avocado and salsa on the side

Wonder why we have these veggie black bean and corn quesadillas on repeat?

  • Easy no-fail recipe that is versatile
  • Needs only a handful of pantry ingredients
  • Makes a healthy and nutritious meal
  • Ready in 20 minutes
  • Meal Prep recipe - make the filling ahead of time
  • Kid-approved and crowd-pleaser
  • budget-friendly meal
corn and bean quesadillas stacked

Ingredients

  • Black Beans - You can easily pressure cook dry black beans to use in this recipe but for the most part, I use organic canned black beans. I have also tried this recipe with kidney beans and they taste delicious too.
  • corn - In the summer, leftover grilled corn works amazingly well but for the rest of the year and the crazy weeknights, organic frozen corn does the job!
  • Jalapenos - I love that this recipe can be modified to your taste and diet. Love spicy? Add more jalapenos. If you like less-spicy especially for the little ones, skip the jalapeno altogether.
  • Tortillas - I usually make these quesadillas with whole wheat tortillas, trader joes sundried tomato-habanero tortillas, or corn tortillas for gluten-free quesadillas. Recently I also tried making these quesadillas with Siete Foods almond flour tortillas that are paleo-friendly and vegan. The taste and texture were spot-on. They are available in Whole Foods.
  • Cheese - We love the spicy pepper jack cheese in this recipe but feel free to add your favorite Mexican cheese. There is also vegan cheese available in many stores, including the Go Veggie cheese. If you are vegan and have a cheese you like, please comment below, I will love to know and it will also benefit other readers.
Ingredients for quesadilla

Instructions

Step I - Make the filling

  1. Rinse and drain black beans. Mash with a potato masher and reserve.
  2. Heat 1 tablespoon oil in a medium pan and add onions and jalapenos. Cook for 4 to 5 minutes or until the onions start to become translucent.
  3. Add cumin, mashed black beans, corn, and cilantro. Mix well. Add 2 tablespoons of water if the mixture seems too dry. Water makes it easy to spread the filling on the quesadillas. Cook for 4 to 5 minutes or until the filling is heated through. Turn the heat off and reserve the filling.
black bean and corn quesadilla filling

Step II - Assemble and Cook

  • Pre-heat a non-stick griddle or pan on medium heat. Here are 2-ways to cook the quesadillas:

Using one tortilla - Smaller quesadilla and easier to flip

  1. Place a tortilla on the pan and lightly brush both sides with some oil. Once the tortilla is warm on both sides, spread the filling on half of the tortilla, sprinkle some cheese, and fold the other half of the tortilla over the filling and cheese making a semicircle.
  2. Using a spatula, lightly press on the quesadilla and cook until both sides start to brown and become crisp (photos 3 - 4).
  3. Take the quesadilla out and using a pizza cutter, cut into half or 3 triangular pieces. 
photos showing how to make quesadilla on a griddle
Quesadilla with one tortilla

Using two tortillas - Needs a bit practice to flip

  1. Place a tortilla on the pan and lightly brush both sides with some oil. Once the tortilla is warm on both sides reserve on the side. Repeat the same process for the second tortilla. Once the second tortilla is warm, spread the filling on the entire tortilla, sprinkle some cheese and place the other reserved tortilla over the filling and cheese.
  2. Using a spatula, lightly press on the quesadilla and cook until both sides start to brown and become crisp. Be very careful when flipping the quesadilla, it takes a bit of practice but a good way to cook for a large party or hungry teenagers 🙂 (Photos 5 - 8 below)
  3. Take the quesadilla out and using a pizza cutter, cut into half and then quarters. Serve with salsa and guacamole.
photos showing how to make black bean and corn quesadilla on a griddle

Serving

Serve the quesadillas hot with a side of guacamole, salsa, or sour cream. We also like to pair them with fiesta quinoa salad or spicy mango salad.

Storing

The corn and bean filling can be made ahead. It stays good refrigerated for 2 to 3 days. You can also assemble and cook the quesadillas ahead of time. Simply reheat them on a stove top skillet before serving. If you are making quesadillas for a large group you can assemble and cook them on stove top. Cut into quarters or halves and line them up on baking trays and reheat in the oven before serving.

Love these easy meal ideas? Here are some of our other favorites that are quick and tasty:

★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

Recipe

quesadillas on a tray with avocado and salsa on the side
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4.88 from 8 votes

Black Bean and Corn Quesadillas

Quick and delicious meal that is ready in 20-minutes and can be easily made gluten free.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: dinner, Entree
Cuisine: Mexican
Servings: 4
Calories: 621kcal
Author: Archana Mundhe

Ingredients

  • 1 medium yellow onion finely diced
  • 1 jalapeno finely diced (de-seed for less spicy or use only half)
  • 1 teaspoon ground cumin
  • 1 can black beans rinsed and drained
  • 1 cup frozen corn
  • ½ cup cilantro chopped
  • 3 tablespoons oil
  • 8 tortillas **
  • 2 cups pepper jack cheese shredded

Instructions

Step 1 - Filling

  • Rinse and drain black beans. Mash with a potato masher and reserve.
  • Heat 1 tablespoon oil in a medium pan and add onions and jalapenos. Cook for 4 to 5 minutes or until the onions start to become translucent.
  • Add cumin, mashed black beans, corn, and cilantro. Mix well. Add 2 tablespoons of water if the mixture seems too dry. Water makes it easy to spread the filling on the quesadillas. Cook for 4 to 5 minutes or until the filling is heated through. Turn the heat off and reserve the filling.

Step 2 - Assemble and Cook the Quesadillas

  • Pre-heat a non-stick griddle or pan on medium heat. Here are 2-ways to cook the quesadillas:

Using one tortilla that are easier to flip

  • Place a tortilla on the pan and lightly brush both sides with some oil. Once the tortilla is warm on both sides, spread the filling on half of the tortilla, sprinkle some cheese and fold the other half of the tortilla over the filling and cheese making a semicircle.
  • Using a spatula, lightly press on the quesadilla and cook until both sides start to brown and become crisp.
  • Take the quesadilla out and using a pizza cutter, cut into half or 3 triangular pieces.

Using two tortillas

  • Place a tortilla on the pan and lightly brush both sides with some oil. Once the tortilla is warm on both sides reserve on the side. Repeat the same process for the second tortilla. Once the second tortilla is warm, spread the filling the entire tortilla, sprinkle some cheese and place the other reserved tortilla over the filling and cheese.
  • Using a spatula, lightly press on the quesadilla and cook until both sides start to brown and become crisp. Be very careful when flipping the quesadilla, it takes a bit of practice but a good way to cook for a large party or hungry teenagers!
  • Take the quesadilla out and using a pizza cutter, cut into half and then quarters. Serve with salsa and guacamole.

Video

Notes

Notes:
Use corn tortillas for gluten-free quesadillas. Also, Siete Foods almond flour tortillas are paleo-friendly and vegan and perfect for this recipe 

Nutrition

Calories: 621kcal | Carbohydrates: 59g | Protein: 26g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 50mg | Sodium: 720mg | Potassium: 540mg | Fiber: 9g | Sugar: 4g | Vitamin A: 607IU | Vitamin C: 10mg | Calcium: 513mg | Iron: 4mg

♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

EASY Fiesta Quinoa Salad

Here is my favorite Vegan Fiesta Quinoa Salad that is refreshing, delicious, and EASY! Made using sweet and tangy mangoes, creamy avocado's and crunchy peppers with simple olive oil and fresh lime dressing, this healthy salad is packed with bright, vibrant flavors that will keep everyone asking for more.

3 bowls of quinoa salad

I love that this festive salad is so versatile and you can substitute the ingredients based on what you have on hand. I simply make sure to add something sweet, tangy, and crunchy which not only adds amazing flavor and colors but also gives the salad toothsome texture.

Although this salad makes a yummy meal by itself, it also makes a great side dish that pairs well with many dishes. So go ahead and make this for your next lunch, dinner, or take it along for a potluck!

white bowl with quinoa salad

Before we get into this salad recipe, here is a little more on Quinoa. Quinoa can be precooked beforehand for this recipe. I love cooking quinoa for my meal preps and use it in salads, burgers, or truffles.

What is Quinoa

Quinoa is a gluten-free, nutrient-rich seed that is a whole grain carbohydrate and whole protein. It is considered a superfood that not only makes a great low-carb rice substitute but can also be used in making salads, shakes, and desserts.

"Quinoa - known as the "mother Grain' in Sough American culture - dates back to the Incan Empire and is actually a seed, not a grain. Today, we enjoy quinoa for its great taste and nutritional properties. Quinoa is one of nature's complete plant proteins. What this means is that quinoa contains essential amino acids in the right proportions to help support human nutritional needs"

Types of Quinoa

Quinoa is commonly sold in three colors – white/ivory, red and black. White quinoa has a fluffy post-cook texture, while red and black quinoa are known to keep more of their shape and color after cooking. Red quinoa has a heartier taste and chewier texture while black quinoa tastes somewhat crunchy and slightly sweeter than either red or white. White quinoa can also have a slightly muted, bitter taste. I usually buy organic white quinoa from Costco.

Bag of Organic Quinoa

How to Cook Quinoa

Here is my easy Instant Pot Quinoa recipe to cook perfect quinoa each time. The recipe includes instructions for cooking quinoa pot in pot as well as cooking directly in the main pot. If you do not have a pressure cooker, quinoa can also be cooked on a stovetop with a 1:2 quinoa to water ratio.

Pro Tip – Rinse the quinoa 2 to 3 times and drain well to remove the slight bitter taste.

Bowl of cooked quinoa with a fork

Cooked quinoa can be refrigerated for 3 to 4 days or you can also freeze it for extended shelf life.

I love to use a variety of vegetables and fruits in this fiesta quinoa salad. Although you can always substitute them based on seasonal availability and taste preference. For example, you can completely skip jalapenos if you do not like spicy salad. Here are my go-to ingredients for a balanced, colorful, and flavor-packed quinoa salad:

  1. Rinsed and drained black beans
  2. Sweet grape tomatoes
  3. Crunchy persian cucumbers
  4. Jalapeno
  5. Red onion
  6. Red Bell Pepper - Orange or yellow work great too
  7. Semi ripe mango
  8. Avocado
  9. Cilantro

I like to use my Vidalia Chop Wizard to evenly dice the vegetables and no this is not a sponsored post. I just love that the veggies get cut evenly into smaller cubes which makes this salad not only visually appealing but fun to eat with each small piece nicely coated with the dressing. You can also chop all the veggies using a regular knife, just be sure to make smaller dice.

steps 1 to 2 showing dicing jalapeno using vidalia chop wizard

Homemade dressing for Quinoa Salad

To make the dressing simply whisk together extra virgin olive oil, salt, and fresh lime juice. Add freshly crushed black pepper or paprika to taste (photos 3 - 6).

steps 3 to 6 showing how to make dressing for quinoa salad

Once you have the cooked quinoa, all the chopped vegetables, and dressing ready, simply layer over all the ingredients and mix well with the flavorful dressing (photos 7 - 10).

steps 7 to 10 showing how to make fiesta quinoa salad

Enjoy at room temperature or chilled in the refrigerator. Refrigerated Fiesta Quinoa salad can be enjoyed for 2 to 3 days, so ahead make a big batch today!

Two bowls of Fiesta Quinoa Salad

Our favorite recipes to pair this delicious salad:

★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

Fiesta Quinoa Salad in 3 bowls
Print Recipe
4.88 from 8 votes

Fiesta Quinoa Salad

Refreshing, delicious and EASY vegan quinoa salad with simple olive oil and fresh lime dressing
Prep Time20 mins
Cook Time20 mins
Course: Salad, Side Dish
Cuisine: American
Servings: 6
Calories: 307kcal
Author: Archana Mundhe

Ingredients

  • 2 cups cooked quinoa
  • 1 can black beans rinsed and drained
  • 1 cup frozen sweet corn thawed
  • 1 cup grape tomatoes cut into small pieces
  • 2 persian cucumbers peeled and diced
  • 1 or 2 Jalapeños diced
  • 1 medium red onion diced
  • 1 red Bell Pepper diced
  • 1 semi ripe mango peeled and diced
  • 1 avocado diced
  • ½ cup cilantro chopped

Dressing

  • ⅓ cup extra virgin olive oil
  • 2 teaspoons kosher salt
  • 2 limes juiced
  • black pepper or paprika to taste

Instructions

  • In a large bowl add the main ingredients.
  • In a small bowl, whisk together olive oil, salt, lime juice, and black pepper or paprika.
  • Pour the dressing over the salad and mix everything together to evenly coat the salad with the dressing.
  • Enjoy at room temperature or chilled in the refrigerator. Refrigerated Fiesta Quinoa salad can be enjoyed for 2 to 3 days, so ahead make a big batch today!

Video

Nutrition

Calories: 307kcal | Carbohydrates: 33g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Sodium: 873mg | Potassium: 631mg | Fiber: 7g | Sugar: 9g | Vitamin A: 825IU | Vitamin C: 32.4mg | Calcium: 48mg | Iron: 1.8mg

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Instant Pot Chicken Tinga Tacos

Chicken Tinga is a Mexican dish with spicy, smoky chicken cooked in onions, tomatoes, and chipotle peppers in adobo sauce. Served on warm tacos or tostadas, topped with crunchy purple cabbage, radishes or red onions, creamy avocado, and crumbly cheese it makes a perfect meal.

Chicken Tinga Tacos with lime wedges on the side
Note: The original recipe posted in May 2017 has been updated with detailed step by step photos.

These Instant Pot Chicken Tinga Tacos are our family favorite. The best part is that we can make the shredded chicken ahead of time since the flavors only get deeper and earthier over time.

Bowls with Chicken Tinga, corn tortilla and toppings in multiple bowls

Serve these Chicken Tinga Tacos with crunchy, colorful toppings such as shredded purple/green cabbage, corn, red onions, and cilantro, a generous sprinkle of favorite Mexican cheeses: pepper jack, cotija, or queso fresco. Then, add a dollop of creamy guacamole or this incredibly delicious Cilantro Jalapeno Sauce from my favorite blogger - Palak Patel. This addicting & versatile sauce needs a few basic ingredients and is ready in under 5-mins. Check out more recipes using this sauce on The Chutney Life.

Tinga

Tinga is a traditional dish originating from the state of Puebla, home of the battle that Cinco de Mayo commemorates. It is made with shredded chicken in a sauce made from tomatoes, chipotle chilis in adobo sauce sliced onions and garlic. Often, it is served on a tostada and accompanied by a layer of refried beans, and you can top it with avocado slices, shredded lettuce, crumbled cheese, sour cream, and salsa.

Here are just a few reason why you will love this incredibly delicious Chicken Tinga:

  • Quick & EASY to make in the Instant Pot and can be made-ahead
  • Crowd pleaser, no-fail recipe
  • Gluten-free with corn tortillas
  • Can be made low carb by serving over chopped romaine

Note: Although I LOVE making this Chicken Tinga recipe in the Instant Pot, it will also work great in a slow cooker or stovetop. Just adjust the timings so that the chicken is cooked soft and can be easily shredded! 

Steps

Here is my step by step recipe with photos:

  • Puree quartered tomato, garlic, and half a can of chipotle peppers with adobo sauce and set aside. Tip: Double up all the ingredients here, so you can use the full 7 ounces can of Chipotle peppers in adobo, 2 tomatoes, and 8 garlic cloves. This will make a little over a cup of sauce. Use half and freeze half for later or add more sauce for extra heat in the end!
Tinga sauce made in food processor
  • Turn the Instant Pot to Sauté mode and heat oil. Add sliced onions and cook for a minute with a glass lid on, followed by diced tomatoes, chicken breasts, broth, and salt. Then, pour the pepper puree over the chicken breasts. Following this, select the Manual/Pressure Cook (HI) option and adjust the cooking time to 8 minutes.
onions being sauteed, chicken and sauce added to the Instant Pot
  • Allow 10 minutes of natural pressure release. Next, open the Instant Pot, take the chicken out and shred it using two forks. Afterward, put the shredded chicken back in the pot and turn the Instant Pot to Saute mode. Cook for 5 mins or until the sauce thickens to the desired consistency. Adjust salt and add cayenne pepper to taste.
cooked chicken tinga in the Instant Pot

Serving

To serve, cook the corn tortilla directly over medium flame until it gets a few charr marks. You can also cook the tortillas on a cast-iron skillet. Serve with cabbage, red onions, cilantro, guacamole, cheese, and a squeeze of fresh lime!

Chicken Tinga Tacos with lime wedges on the side

Our favorite Mexican Cheeses to sprinkle over Tinga Tacos:

  • Cotija - Aged cheese made with cow milk, is mild, salty, and crumbly
  • Queso Fresco - Fresh cheese made with cow milk is similar to feta and has a salty-sour kick
  • Pepper Jack - Semi-soft cheese with peppers and chilies with a creamy, delicate taste
  • Check out more on different Mexican Cheeses at Bon Appetit

If you love Mexican food like us, please check out our other favorite recipes:

★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

3 Chicken Tinga Tacos on parchment paper with lime wedges
Print Recipe
4.76 from 61 votes

Instant Pot Chicken Tinga

An authentic Mexican recipe with spicy, smoky chicken cooked in onions, tomatoes, and chipotle peppers in adobo sauce.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Entree
Cuisine: Mexican
Servings: 6
Calories: 471kcal
Author: Archana Mundhe

Ingredients

Sauce

  • ½ can chipotle peppers in adobo
  • 1 large tomato quartered
  • 4 garlic cloves

Other Ingredients

To serve:

  • 12 corn tortillas
  • ½ cup cilantro chopped
  • 4 radishes thinly sliced
  • 1 cup cabbage shredded (purple or green)
  • 1 avocado mashed
  • ½ cup pepper jack cheese or cotija or queso fresco (optional)
  • 1 lime cut in wedges

Instructions

  • Puree quartered tomato, garlic, and half a can of chipotle peppers with adobo sauce and set aside.
  • Turn the Instant Pot to Saute mode and heat oil. Add sliced onions and cook for a minute with a glass lid on. Add diced tomatoes, chicken breasts, broth, and salt. Pour the pureed sauce over the chicken breasts. Pressure Cook for 8 minutes.
  • Allow 10 minutes of natural pressure release. Open the Instant Pot, take the chicken out, and shred it using two forks. Put the shredded chicken back in the pot and turn the Instant Pot to Saute mode. Cook for 5 mins or until the sauce thickens to the desired consistency. Adjust salt and add cayenne pepper to taste.
  • To serve: Cook the corn tortilla directly over medium flame until it gets a few charred marks. Serve with cabbage, red onions, cilantro, avocado, cheese, and a squeeze of fresh lime.

Video

Notes

Tip
Use the full 7 ounces can of Chipotle peppers in adobo, 2 tomatoes, and 8 garlic cloves to make a little over a cup of sauce. Use half and freeze half for later. 
Low Carb Option
To serve as a low carb option, serve the chicken tinga with all the toppings on a bed of chopped romaine lettuce instead of tortilla

Nutrition

Calories: 471kcal | Carbohydrates: 39g | Protein: 40g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 105mg | Sodium: 1459mg | Potassium: 1060mg | Fiber: 11g | Sugar: 6g | Vitamin A: 2482IU | Vitamin C: 23mg | Calcium: 147mg | Iron: 3mg

♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

Instant Pot Chicken Enchilada Quinoa

The goodness of an enchilada with a healthy addition of quinoa, cooked in one pot for a quick meal or a relaxed weekend dinner on the couch. This Chicken Enchilada Quinoa is packed with all our favorite Mexican flavors and topped with melty cheese.

2 bowls of chicken enchilada quinoa garnished with cilantro and scallions

Quinoa

For some of you who may not have tried quinoa, this is a great recipe to try. It is flavorful and quinoa incorporates so well with all the other ingredients. Pronounced as "Keen-Wah", quinoa is a seed and not a grain. Quinoa is a whole protein with all of the nine essential amino acids. Additionally, it is naturally gluten-free and a great source of protein for vegetarians.

What is Chicken Enchilada Quinoa?

  • Classic enchiladas with a twist!
  • This Chicken Enchilada Quinoa recipe uses quinoa instead of the traditional tortillas.
  • Rather than layering or rolling the delicious fillings inside the tortillas, this is a faster one-pot dump-and-ready version similar to a casserole.
  • In addition, packed in this meal are all of the spicy Mexican flavors, and is also very healthy and nutritious.
White bowl with chicken enchilada quinoa and a sollop of sour cream

Quinoa is commonly sold in three colors – white/ivory, red and black. I prefer organic white/ivory quinoa which gives a fluffy post-cook texture. I like the Kirkland brand organic quinoa sold at Costco.

Note: White quinoa can have a slightly muted, bitter taste. Rinse the quinoa 2 to 3 times and drain well to remove the slightly bitter taste.

Vegetarian

Here are a few options to make Vegetarian Enchilada Quinoa

  • Substitute ground chicken with soya granules or vegan meat
  • Substitute ground chicken with vegetables like mushrooms, zucchini, or squash

Variations

  • Use homemade enchilada sauce or a good quality store-bought
  • Add 2 cups of low sodium broth instead of water
  • If you do not have taco seasoning, for each tablespoon of taco seasoning use 1 teaspoon paprika, ¼ teaspoon cayenne pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon oregano, and ½ teaspoon salt
  • Fire-roasted tomatoes can be substituted with fresh diced tomatoes.
Ingredients to make chicken enchilada quinoa

Steps

  • First, set the Instant Pot to saute mode and heat 1 tablespoon of oil. Next, add ground chicken and break it in with a spatula. Then, add quinoa, black beans, corn, tomatoes, garlic, onion, jalapeños, water, enchilada sauce, chili powder, and cumin(photos 1 - 4).
steps one through four showing adding ingredients for chicken enchilada quinoa in the Instant Pot
  • Mix well, breaking in any lumps of ground chicken. Close the Instant Pot with the pressure release valve to sealing. Set the Instant Pot to Manual/Pressure Cook (Hi) for 4 minutes. Allow 10 minutes of natural pressure release. Open the Instant Pot and mix the enchilada quinoa. Lastly, garnish with cilantro and scallions (photos 5 - 6).
steps five through six showing chicken enchilada quinoa cooked in the Instant Pot

Our other favorite quinoa recipes:

★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

Chicken enchilada quinoa served in 2 white bowls.
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4.75 from 12 votes

Instant Pot Chicken Enchilada Quinoa

The goodness of an enchilada with healthy quinoa, black beans, fire-roasted tomatoes, and jalapenos, all cooked in one pot for a quick and healthy one-pot meal. 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Entree
Cuisine: Mexican
Servings: 5
Calories: 403kcal
Author: Archana Mundhe

Ingredients

  • 1 pound ground chicken
  • 1 cups uncooked quinoa
  • 1 can 15-ounce black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 can 15-ounce diced fire roasted tomatoes
  • 2 cloves garlic minced
  • 1 medium onion chopped
  • 1 jalapeno pepper finely chopped
  • 2 cups water
  • 1 cup enchilada sauce
  • 1 tablespoon taco seasoning
  • 1 teaspoon cumin

Optional Garnish

  • 3 green onions chopped
  • ¼ cup fresh cilantro chopped
  • 1 avocado peeled and diced
  • 1 cup shredded pepper jack cheese or mexican cheese
  • 4 lime wedges

Instructions

  • Set the Instant Pot to saute mode and heat 1 tablespoon of oil. Add ground chicken and break it in with a spatula. Add quinoa, black beans, corn, tomatoes, garlic, onion, jalapeños, water, enchilada sauce, taco seasoning, and cumin. 
  • Mix well, breaking in any lumps of ground chicken. Close the Instant Pot with pressure release valve to sealing. Set the Instant Pot to Manual/Pressure Cook (Hi) for 4 minutes. Allow 10 minutes natural pressure release. Open the Instant Pot and mix the enchilada quinoa. Garnish with cilantro and scallions.
  • Serve with diced avocados, pepper jack cheese, and a squeeze of fresh lime. 

Video

Nutrition

Calories: 403kcal | Carbohydrates: 46g | Protein: 24g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 78mg | Sodium: 527mg | Potassium: 1071mg | Fiber: 9g | Sugar: 6g | Vitamin A: 609IU | Vitamin C: 30mg | Calcium: 63mg | Iron: 4mg

♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

Quick White Chicken Poblano Chili - Instant Pot

Quick White Chicken Poblano Chili - Delicious and hearty, one-pot smokey chili recipe that just needs you to dump all the ingredients and start the Instant Pot.

two bowls of white chicken poblano chili with spoons in them

This simple and versatile chili recipe can be easily changed to your preference and taste. This one-pot meal can be made in under 30 minutes and best of all is a pretty hands-off recipe. Although the recipe calls for 10 min natural pressure release, you can also allow full natural pressure release as the chili will not overcook.

What are Poblano Peppers:

Thick, dark green-skinned peppers supposedly named after their place of origin the state of Puebla in Central Mexico. These medium spiced peppers add intense flavors and spice to dishes. Poblano flavors are often roasted to bring out the smokey flavors. I love them in this chili as the pressure cooking helps bring out the smokey flavors without having to go through the extra step of roasting the chilies.

vegetables for chili on marble cutting board
Quick White Chicken Poblano Chili

What is Masa Harina?

Used as a thickener in this recipe, masa harina is dried corn dough used to make corn tortillas. If you do not masa harina you can use corn starch instead.

ingredients in white bowls for white chicken poblano chili

How to make this quick Poblano Chicken Chili in the Instant Pot:

  • Heat oil and add roasted ground cumin (whole cumin seeds will work too), onion & garlic. Add poblano peppers, jalapenos, chicken, cannellini beans, salt & water. Give a quick stir and pressure cook for 5 minutes.

Note: Since I cut up the chicken breasts in small bite-sized pieces I pressure cook it for 5 minutes and allow 10 minutes of natural pressure release. You can also add whole chicken breasts and shred them later.

  • Add masa harina mixed in water and cook on saute mode until the chili comes to a full boil. Remember that the chili will thicken up after it cools for just 2 to 3 minutes.

Just like most chilis, you can serve this poblano chicken chili with a lot of fun toppings. Here are some of our favorites:

  • cilantro
  • pepper jack cheese
  • avocado
  • red hot sauce
  • squeeze of lime
  • tortilla chips

Variations for this Quick Poblano Chicken Chili:

  • We love poblano but feel free to skip them or add extra jalapeños for more heat.
  • Add a cup of corn to this recipe to get a twist of sweet and spicy flavors.
  • We added chicken cut into small pieces but you can also add chicken breasts cut into half and then shred after cooking.
white chicken chili in white bowl with spoon in it with glass of ginger ale

A good idea to double up this white chicken chili recipe as the flavors get even better the next day plus it freezes well. If you are a chili fan like us, check this buffalo chicken chili recipe that is zesty and flavorful!

★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

Quick White Chicken Poblano Chili
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4.62 from 13 votes

Quick White Chicken Poblano Chili

Quick smoky chicken chili with poblanos and jalapeños!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Soup
Cuisine: Mexican
Servings: 4
Calories: 422kcal
Author: Archana Mundhe

Ingredients

  • 1 tablespoon oil
  • 1 teaspoon roasted ground cumin
  • 1 teaspoon garlic minced
  • 1 medium yellow onion diced (1 cup)
  • 3 poblano peppers diced (3 cups)
  • 1 pound chicken breasts cubed
  • 1 jalapeno pepper diced (optional)
  • 2 cans great northern beans or cannellini beans rinsed and drained
  • 1 teaspoon kosher salt
  • 2 tablespoons masa harina
  • 1½ cups water

Garnish:

  • ½ cup cilantro chopped
  • ½ cup pepper jack cheese shredded, optional
  • lime wedges

Instructions

  • Set the Instant Pot to Saute mode. Add oil, cumin, garlic, onion, poblano peppers, chicken, jalapenos, beans, and salt. Mix well. Add water and give a quick stir. 
  • Close Instant Pot lid with pressure valve to sealing. Set Instant Pot to Manual / Pressure Cook(Hi) for 5 minutes followed with 10 minutes Natural Pressure Release. 
  • Mix masa harina in ½ cup of water. Add this paste to the chili. Set Instant Pot to Saute mode and bring the chili to a gentle boil. Garnish with cilantro. Enjoy hot with an additional garnish of cheese and a squeeze of fresh lime.

Video

Nutrition

Calories: 422kcal | Carbohydrates: 44g | Protein: 41g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 85mg | Sodium: 1266mg | Potassium: 659mg | Fiber: 12g | Sugar: 3g | Vitamin A: 645IU | Vitamin C: 80.1mg | Calcium: 269mg | Iron: 6.3mg

♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

Jalapeño Cheddar Cornbread | Instant Pot & Oven Recipe

A perfect combination of sweet and savory, this buttery cheesy Jalapeño Cheddar Cornbread is packed with the flavors and earthy aromas of fresh corn and peppers. In this recipe, I will show you how to make this crowd-pleaser side dish in the Instant Pot and Oven.

pieces of cornbread stacked on a black plate

Served warm with chili or soup, this jalapeño cheddar cornbread makes a perfect cool-weather meal or a great side dish for the holidays. The recipe calls for few basic ingredients such as cornmeal, flour, cheese, corn, jalapeños, and eggs.

Ingredients for Jalapeno Cheddar Cornbread on a wooden cutting board


I have been enjoying baking this cornbread in my oven for several years now. This year I decided to try it in the Instant Pot. As I put the cake pan in the Instant Pot, I had plans to broil this cake for a couple of minutes. Once it was ready and I took it out of the push pan, I was so impressed with the perfect golden brown sides and gorgeous cheesy top!!

Jalapeno Cheddar Cornbread Sliced in a wicker basket

The cornbread looks so perfect right out of the Instant Pot that I often skip the broiling at the top. The soft, melt-in-the-mouth textures and amazing flavors of this cornbread are simply delish.

jalapeno cheddar cornbread

Note: The original recipe posted in Nov 2017 has been updated with detailed step-by-step photos and recipe video. 

Instant Pot

Here is my step by step recipe using the Instant Pot pressure cooker:

Step 1: Add 1 cup of water to the Instant Pot. Grease and lightly coat 7” cake pan with corn meal and set aside.

In a large mixing bowl, combine the cornmeal, flour, baking powder, and salt. Mix well. Add the grated cheese, chopped jalapeño, and scallions (save 1 tablespoon of each to garnish). Add the corn kernels to the flour mixture. Mix gently until well coated (photos 1 -2). In a separate bowl, whisk together the buttermilk, melted butter, honey, and eggs. Pour over mixed dry ingredients and stir gently with a spoon until just combined (photos 3 - 4).

steps one through four showing mixing the ingredients in a bowl

 Step 2: Pour into the prepared cake pan and garnish with the remaining jalapeño and grated cheese.

steps five through six showing batter with cheese in cake pan

Place a paper towel over the cake pan. Then cover it with aluminum foil and secure the aluminum foil around the cake pan. This prevents any moisture from getting inside the pan. Place the cake pan on the trivet and gently put the trivet in the Instant Pot insert.

steps seven through ten showing covering the cake pan with foil and putting in Instant Pot

Cook on pressure cook/manual(Hi) for 30 minutes with natural pressure release. After taking out the cornbread from the oven, you can optionally broil it in the oven for 2 minutes to get browned cheese on top.

jalapeno cheddar cornbread

Oven

Don't have an Instant Pot? Here is my Oven Recipe:

Grease a 8 x 8 baking pan and coat with 1 tablespoon of cornmeal. Preheat the oven to 375 degrees. Pour the batter into the prepared pan and bake for 20-25 minutes. Note: I use a small convection oven that heats up fast, you may need to increase the bake time to 30-35 minutes or until an inserted toothpick comes out clean.

jalapeno cornbread cut in squares

Variations

  • Skip scallions if you do not have them
  • Adjust jalapeños to your taste, but de-seeding them takes most of the heat out
  • Don't have Buttermilk? Squeeze 1 teaspoon of lemon juice in ¾ cup of warm milk and allow to sit for 5 minutes. The milk will curdle and you have the perfect buttermilk to use in this recipe

Tips

  1. Make sure any excess liquids from frozen corn in dabbed with paper towels
  2. Do not over-mix the batter. Overmixing causes the cornbread to become too airy and will stick inside the covered paper towel/aluminum foil.
  3. After pressure cooking, if the toothpick does not come out clean, simply place the cake pan back in the Instant Pot and cook for additional 5 minutes with a 10 minutes natural pressure release

Video

Did you enjoy this Jalapeño Cheddar Cornbread? Here are some other Instant Pot recipes for you to try:

jalapeno cheddar cornbread
Print Recipe
4.12 from 45 votes

Jalapeño Cheddar Cornbread

A perfect combination of sweet and savory, this buttery, cheesy cornbread is packed with the flavors and earthy aromas of fresh corn and peppers.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 267kcal
Author: Archana Mundhe

Ingredients

  • 1 cup yellow cornmeal + 1 to 2 teaspoons to coat the pan
  • ¾ cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2-3 large jalapeño peppers seeded and finely chopped, divided
  • 1¼ cup sharp cheddar cheese grated, divided
  • 1 cup fresh or frozen corn
  • ¼ cup green scallions thinly sliced

WET INGREDIENTS

  • ¾ cup buttermilk or ¾ cup milk with 1 teaspoon of lemon juice
  • ¼ cup butter melted
  • ¼ cup honey
  • 2 large eggs cold

Instructions

  • Add 1 cup of water to the Instant Pot. Grease and lightly coat 7” cake pan with 1 to 2 teaspoons of cornmeal and set aside.
  • In a large mixing bowl, combine the cornmeal, flour, baking powder, and salt. Mix well.
  • Add the grated cheese, chopped jalapeño, and scallions (save 1 tablespoon of each to garnish)
  • Add the corn kernels to the flour mixture. Mix gently until well coated.
  • In a separate bowl, whisk together the buttermilk, melted butter, honey, and eggs.
  • Pour over mixed dry ingredients and stir gently with a spoon until just combined.
  • Pour into the prepared cake pan and garnish with the remaining jalapeño, scallions, and grated cheese.
  • Place a paper towel over the cake pan. Then cover it with aluminum foil and secure the aluminum foil around the cake pan. This prevents any moisture from getting inside the pan. Place the cake pan on the trivet and gently put the trivet in the Instant Pot insert.
  • Cook on Pressure Cook/Manual(Hi) for 30 minutes with Natural Pressure Release. You can optionally broil for 2 minutes to get browned cheese on top.

Don't have an Instant Pot? Here is how to bake in the oven

  • Grease a 8 x 8 baking pan and coat with 1 tablespoon of cornmeal. Preheat the oven to 375 degrees. Pour the batter into the prepared pan and bake for 20-25 minutes. Note: I use a small convection oven that heats up fast, you may need to increase the bake time to 30-35 minutes or until an inserted toothpick comes out clean. 

Video

Notes

Notes:

  • You can skip scallions when in a pinch
  • Add or reduce jalapeños, but de-seeding them takes most of the heat out.  
  • Don't have Buttermilk? Squeeze 1 teaspoon of lemon juice in ¾ cup of milk and allow to sit for 5 minutes as the milk starts to curdle you will have perfect homemade buttermilk. 
  • Depending on the temperatures of the different ingredients, fresh Vs frozen corn, or if you have accidentally overmixed the batter, the cake make not be fully done in 25 minutes. Simply place the cake pan back in the Instant Pot and cook for additional 5 minutes with a 10 minutes natural pressure release. 

Nutrition

Calories: 267kcal | Carbohydrates: 38g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 62mg | Sodium: 405mg | Potassium: 313mg | Fiber: 2g | Sugar: 11g | Vitamin A: 430IU | Vitamin C: 5.8mg | Calcium: 117mg | Iron: 1.6mg

♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

Instant Pot Chicken Tortilla Soup

This creamy and comforting Chicken Tortilla Soup is loaded with tender chicken, black beans, fire-roasted tomatoes, smokey jalapeños and has all of your favorite Mexican flavors. Dress it up with cilantro, cheese, squeeze of fresh lime, and serve with crunchy tortilla chips for a satisfying meal that the whole family is sure to enjoy.

Two bowls with chicken tortilla soup, garnished with cubed avocados, cilantro and cheese. A plate on the left with lime wedges and chopped cilantro. Bowl of homemade baked tortilla chips.

This Dump and ready Instant Pot Chicken Tortilla Soup is so easy to make that it has now become a favorite meal in my family. My children are not only happy to eat this soup but also excited to cook it with this simple pressure cooker recipe.

What is a Tortilla Soup?

Traditional Mexican tortilla soup is usually made with fried corn tortilla pieces that are submerged into a spicy broth made with tomatoes, onion, garlic, chilies, and herbs. The soup usually also has beans, chicken, pork, or other meats and is topped with avocado, cheeses, and sour cream.

Chicken Tortilla Soup served in a white bowl. Using baked tortilla chips to scoop to soup. Bowl of baked tortilla chips and a plate with lemon wedges and chopped cilantro

Healthy version

For years, as I have enjoyed this soup in Mexican restaurants, some were absolutely delicious and some not so impressive. I knew this was a recipe I needed to try at home so I can enjoy the flavors I like and cook it more often.

After experimenting with it a few times, I finally have a flavor-packed, EASY Instant Pot Pressure Cooker recipe that everyone who has tried LOVES. I use most of the ingredients from the traditional recipe and also add corn to compliment the flavors and texture.

Ingredients for homemade chicken tortilla soup

My twist to the recipe:

  1. I cut up 4 corn tortillas into 1-inch squares and add them to the soup along with other ingredients. The tortilla pieces simply melt in the soup during the pressure cooking cycle, adding a nice creaminess and body to the soup. Do try it and I promise you will enjoy the elevated texture and flavor.
  2. While the soup is pressure cooking, I lightly brush the remaining corn tortilla with oil, sprinkle some salt, cut them into triangles (or strips), and bake them in the oven. The fresh-baked homemade tortilla chips are healthier and are perfect to scoop up the creamy tortilla soup with.

Variations

  • Use taco seasoning instead of paprika
  • Substitute chicken with your favorite meat
  • Skip cheese for a dairy-free tortilla soup
  • Add a dollop of sour cream while serving the soup
  • Squeeze of fresh lime while serving brightens up the flavors
  • Substitute pepper jack cheese with your favorite Mexican cheese

We love to eat the Chicken Tortilla Soup with some crunchy tortilla chips. I love the healthier homemade baked chips as they can be baked as you wait for the soup to be cooked.

homemade baked corn tortilla chips

How to make homemade Tortilla Chips?

  1. Lightly brush the tortillas with oil and cut them into triangle pieces using a pizza cutter.
  2. Line them on a baking sheet and sprinkle with salt.
  3. Bake in a preheated oven at 350 degrees for 8 to 10 minutes, turning once halfway.
  4. Allow to completely cool down.

Note: I have a small speed cook convection oven that bakes food much faster than a traditional oven. You may need to increase the bake time to 10 to 15 minutes.

steps one through four showing how to make homemade baked tortilla chips

Process

Step 1: Add ingredients to the Instant Pot

  • Cut 4 tortillas into small square pieces. Rinse and drain black beans.
  • Add oil, onions, jalapeños, garlic, tortilla pieces, and black beans to the Instant Pot. Add corn, fire-roasted diced tomatoes, and give a quick stir. Place chicken on the top (photos 5 - 8)
  • Add salt, paprika, broth, and close the Instant Pot lid with the pressure valve to sealing. Pressure cook for 8 minutes followed by 10-minute natural pressure release (Note: I have started to pressure cook for 13 minutes on poultry mode as it allows the chicken to be shredded effortlessly)
steps five through eight showing making instapot chicken tortilla soup

Step 2: Pressure cook, shred chicken & garnish

  • Open the Instant Pot and carefully take out the chicken breasts. Shred the chicken using a pair of forks and return it back to the pot. Add cayenne pepper and garnish with cilantro (photos 9 - 12).
steps nine through twelve showing cooking chicken tortilla soup isn the Instant Pot
  • Set the Instant Pot to saute mode and bring the soup to a gentle boil.
Tortilla Soup in the Instant Pot
  • Enjoy the creamy delicious one-pot meal topped with diced avocados, cilantro, pepper jack cheese, and baked tortilla chips.

Do you enjoy soups that make one-pot meals? Here are some of our other favorite Instant Pot recipes:

And if you love Mexican flavors, here are some Weeknight FAV Mexican Recipes you will love:

★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

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4.4 from 46 votes

Chicken Tortilla Soup

A spicy and comforting Mexican soup loaded with tender cooked chicken, beans, tomatoes, corn, and smokey peppers.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: dinner, Entree, Lunch, Soup
Cuisine: Mexican
Servings: 5
Calories: 574kcal
Author: Archana Mundhe

Ingredients

  • 1 tablespoon cooking oil
  • 1 medium yellow onion finely diced
  • 4 corn tortillas cut into 1-inch squares
  • 1 cup fire roasted tomatoes or fresh tomato diced
  • ½ jalapeno minced
  • 4 garlic cloves minced
  • 15 oz canned black beans rinsed and drained
  • 1 cup frozen corn
  • 3 cups low sodium chicken broth
  • 1 teaspoon kosher salt
  • 1 pound chicken breasts
  • 1 teaspoon paprika optional

Garnish

  • ¼ teaspoon cayenne pepper optional
  • 1 cup cilantro chopped
  • 1 cup pepper jack cheese shredded
  • 1 avocado diced
  • 1 lime

Tortilla chips

  • 6 corn tortillas
  • 1 tablespoon oil
  • kosher salt to taste

Instructions

  • Add oil, onion, tortillas pieces, tomatoes, jalapeño, garlic, beans, and corn to the Instant Pot and give a quick stir. Add chicken breasts, broth, salt, and paprika. Close the Instant Pot with pressure valve to sealing. Pressure Cook for 13 minutes on poultry mode followed by natural pressure release.
  • Open the Instant Pot, take out the chicken breasts, and shred them into small pieces with a fork. Add the shredded chicken to the soup. Turn the Instant Pot to saute mode and bring the soup to a boil. Mix well.
  • Serve the chicken tortilla soup hot, topped with cilantro, shredded pepper jack cheese, and baked tortilla chips. Add a squeeze of fresh lime while serving.

To make the baked tortilla chips:

  • Cut the remaining tortillas into triangular pieces using a pizza cutter. Line the baking Arrange in a single layer on a baking tray and bake for 10-15 mins, turning them once halfway through. Allow cooling.

Video

Notes

Substitutes:
  • use taco seasoning instead of paprika when pressure cooking the soup
  • substitute chicken with your favorite meat, see vegetarian options below 
  • skip cheese for a dairy-free tortilla soup
  • add sour cream while serving the soup
  • substitute pepper jack cheese with your favorite Mexican cheese
Vegetarian Options:
To make the soup vegetarian, add another can of red or black beans, 1 cup of diced mushrooms, zucchini, and/or carrots. Pressure Cook for 5 minutes followed by quick release or natural pressure release.  

Nutrition

Calories: 574kcal | Carbohydrates: 56g | Protein: 39g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 78mg | Sodium: 1172mg | Potassium: 1194mg | Fiber: 14g | Sugar: 3g | Vitamin A: 937IU | Vitamin C: 16mg | Calcium: 283mg | Iron: 4mg

♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

Instant Pot Spicy Taco Pasta

Unbelievably tasty, spicy, cheesy, and perfectly cooked Spicy Taco Pasta in the Instant Pot! We love this easy one-pot spicy taco pasta with ground chicken, onions, jalapeños, cilantro, and cheese that has all our favorite Mexican flavors packed in it.

spicy taco pasta in a white bowl with fork

Here is what it took for my 2 boys to make this SPICY taco pasta:

  • A relaxed and laid-back summer evening
  • A Bag of pasta shells
  • A pound of ground chicken
  • Taco Seasoning Mix
  • Favorite Cheeses

Tips

Here are my tips for a perfectly cooked Instant Pot Spicy Taco Pasta:

  • Add enough water/broth/sauce so that most of the pasta is under the liquids
  • For a well-cooked pasta, pressure cook pasta for half the time on the pasta box
  • For Al dente pasta, pressure cook for half the time on the pasta box minus 1 minute
  • Always add the cheese after the pasta is done pressure cooking
  • Quick releasing after pressure cooking will avoid overcooking the pasta

Vegetarian

How to make vegetarian Spicy Taco Pasta?

  • Substitute ground chicken with soy granules or a can of rinsed and drained black beans and a cup of frozen corn or diced mushrooms or zucchini
  • Stir in diced red/green/yellow/mixed peppers after the pressure cooking cycle is complete 

Process

Step by Step Instant Pot Spicy Taco Pasta Recipe:

Step 1: Turn Instant Pot to Sauté mode and heat the oil. Add onions and jalapeños. Sauté for 2-3 mins. Add ground chicken. Break chicken which the spatula. Add taco seasoning and mix everything together.

steps one through four showing how to cook instant pot pasta

Step 2: Add salsa, 4 cups chicken broth, and pasta. Mix well and with the spatula push the pasta under the liquids. Make sure most of the pasta is under liquids for the pasta to cook well.

steps five through eight showing how to cook instant pot pasta

Step 3: Close Instant Pot with pressure valve to sealing. Cook on Manual/Pressure cook (Hi) for 3 mins. Note - cook time for the pasta shells we used was 7 minutes.

Quick release and open Instant Pot. Stir in the cheeses and garnish with cilantro. Enjoy hot!

Spicy Taco Pasta in the Instant Pot

I rarely catch my two boys together cooking in the kitchen with me. But when that happens we create the most fun memories and a delicious meal!

Here are boys together cooking and recording the footage:

So proud to have this new recipe that the boys cooked in addition to the buffalo chicken chili and citrusy lentil soup!

★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

Taco Pasta served in a white bowl
Print Recipe
5 from 10 votes

Instant Pot Spicy Taco Pasta

Spicy pasta with ground chicken, salsa and taco seasoning.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: dinner
Cuisine: Mexican
Servings: 7
Calories: 488kcal
Author: Archana Mundhe

Equipment

Ingredients

  • 2 tablespoon cooking oil
  • 1 large onion diced
  • 1 jalapeños diced
  • 1 pound ground chicken
  • 1 pound pasta we used pasta shells
  • 2 tablespoon taco seasoning mix we love trader joe’s
  • 2½ cup salsa
  • 4 cups low sodium chicken broth
  • ½ cup cilantro chopped
  • ½ cup cheddar cheese grated
  • ½ cup pepper jack cheese grated

Instructions

  • Turn the Instant Pot to sauté mode and heat oil. Add onions and jalapeños. Sauté for 2-3 mins.
  • Add ground chicken. Break chicken with the spatula. Add taco seasoning and mix everything together.
  • Add salsa, chicken broth, and pasta. Mix well and with the spatula push the pasta under the liquids. Make sure most of the pasta is under liquids for the pasta to cook well.
  • Close Instant Pot with pressure valve to sealing. Pressure cook for 3 mins. Note: Cook time for the pasta shells we used was 7 minutes.
  • Quick-release and open Instant Pot. Stir in the cheeses and garnish with cilantro.

Video

Notes

Here are my tips for a perfectly cooked Instant Pot Spicy Taco Pasta:
  • Add enough water/broth/sauce so that most of the pasta is under the liquids
  • For well-cooked pasta, pressure cook pasta for half the time on the pasta box
  • For Al dente pasta, pressure cook for half the time on the pasta box minus 1 minute
  • Always add the cheese after the pasta is done pressure cooking
  • Quick releasing after pressure cooking will avoid overcooking the pasta
Vegetarian Variation
  • This versatile recipe is easy to make vegetarian: Substitute ground chicken with soy granules or a can of rinsed and drained black beans and a cup of frozen corn or diced mushrooms or zucchini Stir in diced red/green/yellow/mixed peppers after the pressure cooking cycle is complete

Nutrition

Calories: 488kcal | Carbohydrates: 58g | Protein: 28g | Fat: 16g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 890mg | Potassium: 912mg | Fiber: 4g | Sugar: 7g | Vitamin A: 755IU | Vitamin C: 6mg | Calcium: 174mg | Iron: 2mg

♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

Instant Pot Corn Poblano Chowder

Corn Poblano Chowder is an earthy, peppery corn chowder cooked with summer's seasonal bounty of sweet corn, tomatoes, poblano peppers, spicy jalapeno, potatoes, and fresh parsley. A satisfying, gluten-free vegan recipe without any cream or cheese and is so effortless in the Instant Pot.

corn chowder in 3 bowls

Inspired from Panera Bread's Summer corn chowder recipe, this is my dairy-free vegan version.

I love buying fresh bi-color sweet corn in the summer! Although frozen sweet corn will work well for this corn chowder, I still love scraping fresh corn kernels and taking out every bit of goodness from the cob. I have used both regular peppers and poblano peppers in this recipe. I have to say that the complex sweetness and subtle heat from poblano peppers make this chowder exceptional!

corn in the husk and poblano peppers

After taking out the top layer of the corn kernels, I scrape the cobs again to get any remaining kernels and juices. Then, puree the additional scraped corn and juices with water to give this soup a hearty texture.

removing corn kernels

The corn starch or arrowroot powder mixed in water also adds creaminess to this delicious gluten-free and vegan dish. Serve with a side arugula salad or kale salad or a quick sandwich to make a delicious meal that the whole family will enjoy!

corn poblano soup on two bowls with a salad

Looking for more recipes with poblano peppers? Try the Chicken Poblano Chilli with easy Instant Pot recipe.

Here is a video on this easy Corn Poblano Chowder Instant Pot recipe:

★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

Corn Poblano chowder in 3 white bowls
Print Recipe
4.23 from 18 votes

Corn Poblano Chowder - Instant Pot

An earthy, peppery corn chowder cooked with summer's seasonal bounty of sweet corn, tomatoes, poblano peppers, spicy jalapeno, and potatoes.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Soup
Cuisine: American
Servings: 6
Calories: 138kcal
Author: Archana Mundhe

Ingredients

  • 5 ears of fresh corn husked
  • 1 tablespoon oil
  • 1 poblano pepper diced
  • 1 medium onion finely diced
  • 1 jalapeno seeded and diced
  • 1 large russet potato peeled and diced
  • 1 can diced tomatoes 10 oz or 2 fresh red tomatoes, diced
  • 2 teaspoon salt
  • ¼ teaspoon allspice
  • 2 tablespoons arrowroot flour or corn starch
  • 1 cup water
  • ¼ cup fresh parsley chopped for garnish

Instructions

  • With a knife cut kernels from the corn. Keep aside.
  • Scrape the cobs again to get any remaining kernels and juices. Puree these with 1 cup of water and keep aside.
  • Turn Instant Pot to Saute mode and heat oil. Add poblano, onion and jalapeno. Mix well. Cook covered with glass lid for 4 to 5 minutes until the onions turn translucent.
  • Add potatoes, tomatoes, pureed corn, corn kernels, salt, and allspice. Add 1 cup of water. Mix well.
  • Close Instant Pot with the pressure valve to sealing. Pressure Cook for 5 minutes. Quick release or Natural release the pressure.
  • Using a stick blender, blend the soup for a few seconds. This step is optional.
  • Mix arrowroot powder or corn starch in water to make slurry. Stir it in the soup and turn Instant Pot to Saute mode. Bring the chowder to a gentle boil. Garnish with fresh parsley. Enjoy hot with a sprinkle of cayenne pepper for additional heat.
  • Note: You can also use celery, green or red peppers in this recipe.

Video

Nutrition

Calories: 138kcal | Carbohydrates: 25g | Protein: 4g | Fat: 3g | Sodium: 890mg | Potassium: 559mg | Fiber: 4g | Sugar: 7g | Vitamin A: 530IU | Vitamin C: 38.9mg | Calcium: 45mg | Iron: 2.5mg

♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking

♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes?

Crispy Spinach, Mushroom and Onion Quesadillas

Crispy spinach mushroom quesadillas with sweet caramelized onions, mushrooms, spinach on whole wheat tortillas loaded with pepper jack cheese makes a delicious lunch or dinner.

stack of spinach and mushroom quesadiilas with chips, avocado and lime on the side

Quesadillas are one of our most favorite go-to weeknight dinners or lazy weekend lunch. These veggie quesadillas can be served as snacks for parties making them a perfect easy vegetarian starter dish.

spinach, mushrooms , tomatoes and cilantro on a cutting board

Here is why I love these EASY Quesadillas:

  • no-fail recipe
  • great way to get kids to eat vegetables
  • you can add more or less cheese
  • a healthy and nutritious meal in 20 minutes
  • Meal Prep recipe - make the filling ahead of time
stack of spinach mushroom and onion quesadillas on a white plate

Ingredients

  • Baby Spinach - Use pre-washed baby spinach and there is no need to chop. You can also use regular spinach in this recipe, just make sure it's thoroughly dried and then roughly chopped. Frozen spinach will also work well in this recipe, simply thaw and squeeze out all the excess water.
  • Mushrooms - White mushrooms work the best but feel free to use your fav mushrooms. Remember to wash and then pat dry them well so the filling does not become watery
  • Onions - Sliced Red or Yellow Onion, sautéed in oil add a nice hint of sweetness to the filling
  • Cheese - We love pepper jack cheese in this recipe. I have also used mozzarella cheese and it tastes delicious. To make vegan quesadillas, try Miyoko's Creamery Vegan Cheese. Is there a vegan cheese you prefer? Please comment below, I will love to know and it will also benefit other readers.
  • Tortillas - I usually make these quesadillas with whole wheat tortillas, trader joes sundried tomato, and habanero tortillas or corn tortillas for gluten-free quesadillas. Recently I also tried making these quesadillas with Siete Foods almond flour tortillas that are paleo-friendly and vegan. The taste and textures are spot on. And if you are wondering where to buy them, many local grocery stores including whole foods carry Siete tortillas.

Steps

Here is my Step by step recipe:

Step 1: Rinse and dry the mushrooms. Thinly slice the onion and mushrooms.

baby spinach, sliced mushrooms and onions on a wooden cutting board

Step 2: In a large skillet add some oil. Add the sliced onions and cook them on medium heat until they are lightly caramelized.

onions being sauteed in a pan

Step 3: Add sliced mushrooms and cook until they are tender, about 5 minutes on medium heat. Note: Do not cover the pan so any of the excess moisture can evaporate

sauteed onions and mushrooms in a pan

Step 4: Add the baby spinach, a little bit at a time, and gently mix it all until the spinach is wilted.

sauteed onions, mushrooms and baby spinach in a pan

Step 5: Shred the cheese, we love pepper jack cheese in this recipe. Sometimes I also use mozzarella cheese in which case I add some red pepper flakes to the filling.

shredded cheese

Step 6: Heat a large skillet/grilling pan on medium heat. Place a tortilla on the pan, apply little oil on both sides and cook for a minute. Flip with a spatula, spread a thin layer of the cooked veggies.

tortilla topped with spinach, onion and mushroom filling

Step 7: Spread a layer of  shredded cheese on top.

cheese topped on a tortilla over spinach and mushroom filling

Step 8: Carefully place the second tortilla on top of the cheese and press it gently with the spatula. Add few more drops of oil while pressing gently. Pressing helps the quesadilla stick together and makes it easier to flip over.

Cook the other side until both sides are nice and crispy golden brown and the cheese starts to melt. Gently put the quesadilla on a cutting board and cut into 4(more or less) slices using a pizza cutter.

Tips

  • Depending on how big your tortilla is, it might be a good idea to just spread the filling and cheese on half of the tortilla and then fold over the other half on top.
  • You can prep the filling 2 to 3 days in advance. Keep it refrigerated.

Serve spinach mushroom quesadillas with fresh guacamole or salsa!

stack of spinach and mushroom quesadillas

If you enjoy Mexican flavors, check out some of out other favorite recipes:

★ Have you tried this spinach mushroom quesadillas recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

stack of spinach and mushroom quesadiilas with chips, avocado and lime on the side
Print Recipe
5 from 6 votes

Crispy Spinach, Mushroom and Onion Quesadillas

These delicious crispy mushroom quesadillas are packed with veggies topped with spicy pepper jack cheese on tortillas and cooked to perfection.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Entree
Cuisine: Mexican
Servings: 4
Calories: 431kcal
Author: Archana Mundhe

Ingredients

  • 1 large onion thinly sliced
  • 8 oz white mushrooms rinsed, dried and sliced
  • 6 cups baby spinach
  • 1 cup shredded pepper jack cheese
  • 3 tablespoons oil
  • 8 whole wheat tortillas
  • 1 teaspoon red chili flakes optional

Instructions

  • In a large skillet over medium heat, add 1 tablespoon oil. Add the sliced onions and cook them until they are lightly caramelized.
  • Add sliced mushrooms and cook until tender for about 5 minutes on medium heat. Do not cover after adding the mushrooms so any excess moisture can be evaporated.
  • Add the spinach, a little bit at a time, and mix it until the spinach is wilted. Remove from heat.
  • Heat a large griddle or pan on medium heat. Place a tortilla on the pan, apply little oil on both sides and cook for a minute, flipping with a spatula until the tortilla is hot. Spread a thin layer of the cooked veggies on the tortilla. Spread a layer of shredded cheese on top.
  • Carefully place the second tortilla on top of the cheese and press it gently with the spatula. Add few more drops of oil while pressing gently. Pressing will help the quesadilla stick together and should be easier to flip it over. Cook until both sides are nice and crispy golden brown and the cheese starts to melt! Gently put the quesadilla on a cutting board and cut into 4(more or less) slices using a pizza cutter.
  • Serve with fresh guacamole and salsa.

Notes

  • Cheese - We love pepper jack cheese in this recipe. I have also used mozzarella cheese and it tastes delicious. To make vegan quesadillas, try Miyoko's Creamery Vegan Cheese. Is there a vegan cheese you prefer? Please comment below, I will love to know and it will also benefit other readers.
  • Tortillas - I usually make these quesadillas with whole wheat tortillas, trader joes sundried tomato, and habanero tortillas or corn tortillas for gluten-free quesadillas. Recently I also tried making these quesadillas with Siete Foods almond flour tortillas that are paleo-friendly and vegan. The taste and texture are spot on. Many local grocery stores including whole foods carry Siete brand tortillas.

Nutrition

Calories: 431kcal | Carbohydrates: 40g | Protein: 16g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 25mg | Sodium: 620mg | Potassium: 494mg | Fiber: 7g | Sugar: 6g | Vitamin A: 4437IU | Vitamin C: 16mg | Calcium: 384mg | Iron: 3mg

♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

Update Notes: This recipe was originally posted in 2017, but was updated in Sep 2019 with new photos.