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Gratin Dauphinois

Published on: April 2, 2021 Updated on: May 25, 2021 by Katie 44 Comments

Gratin Dauphinois is a classic French potato side dish made up of thinly sliced potatoes, heavy cream, and a hint of Gruyere cheese baked in the oven until golden and potatoes are cooked through for an hour.

I shared this recipe for Gratin Dauphinois back in 2012 when I partnered with Magimix by Robot-Coupe to review the Magimix 4000 food processor. I was elated with joy. Before receiving this brilliant piece of machinery I used an old, handy-me down food processor that was barely chugging. It was on its last leg. So this review came at a welcomed time.

The first recipe I made using my new Magimix by Robot-Coupe was Gratin Dauphinois. This recipe is similar to Scalloped Potatoes; however, you cook the potatoes raw instead of par-boiled potatoes. I share all the steps below, so that anyone can make this french potato dish.

Gratin Dauphinois Ingredients
Two Ways to Slice Potatoes
- Magimix Food Processor
  - Features
  - Where can you buy a Magimix Food Processor?
- Mandolin Slicer
How to Make Gratin Dauphinois
FAQs
Tips & Tricks
Food Processor Recipes
- Main dishes that pair well with Gratin Dauphinois

Gratin Dauphinois Ingredients

Ingredients: potatoes, heavy cream, gruyere cheese, nutmeg, salt, pepper, and milk

Potatoes – After all this is the star of the dish. You want to use Russet Potatoes and take the time to peel the potatoes.
Gruyere cheese – Unlike Potatoes Au Gratin or Scalloped potatoes this dish does not require copious amounts of cheese. Instead, a mere 5 ounces goes a long way.
Heavy whipping cream – A little goes a long way.
Butter – You can use either salted or unsalted although whenever cooking I try to aim for unsalted butter.
Milk – For this very rich french layered potato recipe whole milk is best.
Garlic – One clove of garlic and grated is all you need to add a little flavor to the cream mixture.
Seasonings – Nutmeg, salt and pepper to taste
Parsley – A little fresh or dried parsley for garnish adds a little color to the dish.

Two Ways to Slice Potatoes

Magimix Food Processor

Magimix by Robot-Coupe — This is an original photo I kept from 2012. As you can tell the potatoes have turned color because I left them sitting too long before I went to assemble the dish.

I instantly fell in love with this machine, and so did my neighbor as she watched me grate soft cheese and thinly slice potatoes. It’s not noisy at all. I was able to talk over it without raising my voice. Then again, my husband pointed out that I talk loud to begin with! Even my husband commented how quiet this food processor was compared to my previous one.

I will warn you… this piece of machinery is HEAVY. I can see many good workouts in the future lifting it, but to me its totally worth it. It also comes with a storage container to store all of the blades. A nice perk that I welcome. The only downfall is that it doesn’t lock. So you have to keep it secure on a shelf, and if you have little ones make sure to keep it out of their reach.

Magimix also has a 30 year warranty on all Food Processor motors. Its hard for me to imagine having anything for more than 30 years, so I love that they have a 30-year guarantee. I know that this food processor will be by my side in the kitchen for at least the next 30 years if not longer. Not pictured is the trio of nested bowls. Yes, as in multiple size bowls in one food processor.

Features

Small bowl is perfect for mincing herbs, chopping nuts, blending a sauce or making baby food. It can also be used directly in the large bowl without the medium bowl in place.
Medium bowl is ideal for slicing and grating.
Large bowl handles prep jobs like whisking egg whites, mixing batters, kneading dough and slicing or grating a large batch of vegetables.

For this recipe you will use the 2-mm slicing disc to cut thin potatoes in seconds.

Where can you buy a Magimix Food Processor?

You can not find the Magimix brand on Amazon. The only place you can buy it is at Williams Sonoma. This is not an affiliate link, just simply a link so you know where to find it–meaning I will not make ANY money sharing this link with you.

Mandolin Slicer

Hand held mandoline slicer with sliced potatoes next to it.

If you don’t have a fancy food processor you can also use a Mandolin to get paper thin even slices. I don’t have a traditional Mandoline Slicer. I was always intimidated by the blades, and frankly just didn’t have any more kitchen space to store it. Instead, I have a Hand-Held Mandoline Slicer which I use ALL THE TIME. Totally worth the $16 because you will find yourself using it often, like me.

How to Make Gratin Dauphinois

Female hand holidng a cup of shredded Gruyere cheese.

Using the Magimix grate the cheese using the 2-mm grating disc and set aside. Or you can buy pre-grated Gruyere cheese from the grocery store. You can find this in the specialty cheese section of your local grocery store! You will spend a little more money, but it saves time!

Peel and wash the potatoes, and dry well.

Using the 2-mm slicing disc, cut the potatoes into thin slices.

Preheat the oven to 350 degrees.

Peel the garlic and cut in half. Rub a square glass dish with the garlic, followed by butter.

Top view of baking dish filled with raw sliced potatoes, cream, and cheese.

Cover the bottom of the dish with a layer of sliced potatoes. Add some of the cheese, salt and pepper, and 1 tablespoon of heavy whipping cream. Repeat until you have used up all the ingredients (I had about 5 layers).

Measuring cup with milk pouring into a baking dish filled with sliced potatoes.

In a separate bowl stir nutmeg into the milk and pour over the layered potatoes. Then top with the remaining cheese.

Top view of a brown baking dished filled with golden brown potatoes on a dish towel.

Place the glass dish on a baking sheet, and bake for 1 hour or until liquid has absorbed and the top is golden brown. Serve immediately and garnish with fresh chopped parsley.

FAQs

Top view of a plate filled with ham, creamy potatoes, and green beans with a baking dish filled with creamy potatoes next to it.

Here are a few of the frequently asked questions that others have asked when making this recipe.

How many people does this Gratin Dauphinoise recipe feed?

Although it cooks in just a 9×9 baking dish it actually feeds about 8 adults. Remember the potatoes are layered so a little goes a long way.

What is the difference between potato Gratin Dauphinoise?

Both potato dishes are rich, decadent, and contain cream. However, there are a few distinct differences when it comes to the cooking process. Potatoes Au Gratin are thinly-sliced par-boiled potatoes, baked in cream and topped with cheese which makes the “gratin”. Gratin Dauphinoise, is a side dish made of thinly-sliced raw potatoes that bake in cream for significantly longer then Au Gratin Potatoes.

What does dauphinoise mean in French?

If you aren’t fluent in French you might be wondering what the heck does dauphinoise mean in French? It translates to “baked scalloped potatoes”.

How do you pronounce dauphinoise in French?

You pronounce dauphinoise like this: “do-fin-WAHZ”.

Tips & Tricks

Top view of baking dish filled with golden brown cheesy sliced potatoes.

Here are a few of my favorite tips and tricks when making French potatoes.

Even Slices – It is so important that your potatoes are evenly sliced for accurate cooking time. The thinner the better which is why it’s good to use a 2-mm slicing disc on a food processor or a mandolin at the thinnest setting.
Best potatoes for Gratin Dauphinois – You must use Russet Potatoes for this recipe. You could also use Idaho Potatoes if you can’t find Russets. Red potatoes are too starchy and waxy and will not yield the same results.
Time Saver – To save time you can purchase grated Gruyere cheese.

Food Processor Recipes

Plate filled with Gratin Dauphinois potatoes, green beans, and ham.

Here are a few more of my favorite recipes that require the use of a food processor!

Main dishes that pair well with Gratin Dauphinois

If you make this recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

Slow Cooker Ham (with apple sauce)

Published on: April 2, 2021 Updated on: December 5, 2022 by Katie 8 Comments

Slow Cooker Ham with Apple Sauce is a classic holiday dinner main dish recipe or an easy Sunday supper that comes together in the matter of minutes and slow cooks for 5 hours. Producing the most flavorful ham with a delicious apple sauce to serve alongside.

Top view of sliced ham and apple sauce on a cutting board with a dinner plate filled with ham, potatoes, apples, and green beans.

I love making my ham in the slow cooker. It’s truly the only way to make it in my book. I have two other slow cooker ham recipes that are also my favorite. My Slow Cooker Maple Glazed Ham and Brown Sugar Honey Glazed Ham. If you are looking for an even quicker way to make ham? Then try my Grilled Honey Bourbon Glazed Ham Steaks. My Slow Cooker Ham with Apple Sauce recipe is what I like to call a two-for one. We love to eat our ham with apple sauce, and I created a recipe where you make homemade apple sauce right in the slow cooker with the ham itself. It only adds a little extra prep work, but totally worth it.

I love to serve my holiday ham with the apple sauce it’s made in and gratin dauphinois, green beans with caramelized pearl onions, and sweet honey carrots.

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Why This Recipe Works

This slow cooker ham recipe requires only 7 ingredients!

Minimal hands-on time which means you have more time with family.

You cook a main dish and a side dish all in one!

Ingredients

Here are all the ingredients you will need to make a half ham in the slow cooker.

Ham – You need to make sure you get a whole ham, and not a spiral ham. The spiral ham dries out when you cook it in the slow cooker.
Apples – I like to use Granny Smith apples, but you can use any apples you have on hand. I also like to take the time to peel my apples.
Brown Sugar – I find that brown sugar gives a deeper flavor for both the ham and the applesauce.
Cinnamon – I like to use a little bit of cinnamon both for the brown sugar rub on the ham and also in the apple sauce. You could also use a pinch of nutmeg or even clove if you’d like. Or get crazy and use an apple pie spice in replace of cinnamon.
Apple Juice – You can use either apple juice or apple cider.
Raisins – I love to add a few raisins in my apple sauce. That’s totally a preference thing!
Whole Cloves – I use the whole cloves to tack the apple slices onto the ham.

How to Cook a Whole Ham in a Slow Cooker

Whether you have a lot of experience in the kitchen or this is your first time ever cooking a ham. I’m here to share with you the step-by-step process of making ham and applesauce in the slow cooker.

Apple Sauce Ham Glaze

Top view of a glass bowl filled with brown sugar and cinnamon with a ½ teaspoon next to the bowl.

In a bowl combine ¼ cup brown sugar and ½ teaspoon ground cinnamon. Mix well and set to the side. This mixture will be used both for rub on the ham that turns into a glaze and also for the apple sauce.

Apple Sauce for Ham

Top view of a black slow cooker filled with diced apples, spices, and raisins.

Peel and dice 3 of the Granny Smith apples. Place the diced apples in the slow cooker, add 1-½ tablespoons raisins, and 1 tablespoon of the brown sugar/ cinnamon mixture.

Female hand pouring apple juice into a crock pot filled with diced apples.

Mix well then pour the apple juice over the apples.

Peel the remaining Granny Smith apple, using a hand-held mandolin slicer cut 10 slices on the thickest setting (about ¼ inch thick). Put the thinly sliced apples to the side. With the remaining apple, dice it and place it in the slow cooker with the other diced apples.

Plastic clear disc being removed from the core of the ham.

Place the ham flat side down in the slow cooker (making sure to remove the plastic insert usually found on the flat part of the ham). I don’t know what the actual name is for this plastic disc. But I once cooked my ham with this plastic thing in–needless to say our meal was ruined. Don’t make my mistake!

Two photos of a stainless steel crockpot and a ham inside being cut down to fit.

If your ham is too tall and sticks out of the height of the slow cooker, carefully trim off that piece until the lid can shut close.

How to cook a Precooked Ham in a Slow Cooker

Female hand massaging brown sugar rub on to a ham in the slow cooker.

Sprinkle the remaining cinnamon and sugar mixture on top of the ham. Rub the mixture all over.

Female hand placing rings of apples onto a brown sugar rubbed ham.

Carefully add thinly sliced apples (evenly spaced) to the top and sides of the ham. Secure each apple slice with 1 whole clove each.

Place the lid on the slow cooker and cook for 5 hours on low.

Slow cooker filled with a cooked half ham with apples.

Once warm and internal temperatures reaches at least 140 degrees Fahrenheit, remove ham from slow cooker and slice.

Male hand using an electric knife carving a half ham.

I like to use an electric carving knife, but a serrated knife will also work. Mix apples together, (strain juice if desired) and place in a bowl. Serve together immediately.

FAQs

White plate filled with sliced ham, apples, green beans, and potatoes.

Here are all the frequently asked questions that have been asked over the years about cooking a ham in the slow cooker.

Can you heat a fully cooked ham in the slow cooker?

Even though you could technically eat a fully cooked ham, the FDA recommends reheating a fully–cooked ham to 140°F to prevent food borne illness. This is where the slow cooker comes into play. After 4-5 hours the internal temperature of a 5lb. ham should get to 140°F. Always check the internal temperature by using a meat thermometer.

How much ham should I cook per person?

It’s tricky to figure out how much ham to cook per person. But a good rule of thumb when making any large dinner or holiday meal is to plan for about ½ pound per person for a bone-in ham and about ⅓ pound if you are cooking a boneless ham.

Does soaking ham in water remove salt?

Some say to reduce the amount of salt in a ham you can soak it in water the night before cooking. I have not tried this method, but have only heard rumor this helps reduce the saltiness.

Do you cut ham with the grain or against?

If you cut any meat including ham with the grain, it will turn out chewy. Always, cut meat against the grain for juicy and tender bites.

Tips & Tricks

Top view of a wood cutting board with ham slices and a bowl of diced cooked apples next to it.

Here are all the tips and tricks I’ve learned over the years when making my Crock Pot Ham Recipe.

Ham – NEVER use a spiral sliced ham in the slow cooker. It will dry out by the time you are ready to eat. Always by a whole ham that you need to carve. Trust me–I learned the hard way one year and accidentally grabbed a spiral ham. We had the driest ham ever that Easter!
Dicing – When dicing the apples for the applesauce make sure that you keep them even in size. You can do a small dice, a rough chop, or even wedges.
Smooth Applesauce – If you prefer a smoother applesauce feel free to run the apples in a food processor until smooth. Or take an Immersion Hand Blender to the slow cooker and puree them right in the pot. Less dishes!
Apple Juice – If you don’t have apple juice on hand you can also use apple cider or even water.

Leftover Ham Recipes

Top view of a white plate on a plaid cloth filled with ham, apples, green beans, and potatoes.

If you find yourself with leftover ham you will want to bookmark this recipes in order to use up the leftover ham for breakfast, lunch, or even dinner!

If you make this Slow Cooker Ham, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Hot Reuben Dip Recipe

Published on: March 22, 2021 Updated on: March 22, 2021 by Katie 8 Comments

Hot Reuben Dip Recipe has all the flavors of a Reuben sandwich, but with out the bread. A mix of corned beef, sauerkraut, Russian sauce, and swiss cheese baked until bubbly. Use baguette slices or bagel chips to dip and enjoy.

Top view of a baking dish filled with Hot Reuben Dip with a knife in the dip.

Have you ever tried Reuben Dip? I created this recipe years ago, and have been making it ever since as an easy way to use up leftover corned beef. When I first researched how to make a hot Reuben Dip I had seen a wide variety of recipes out on the web. Some called for the slow cooker and others called for baking it in the oven. And the sizes all varied too. I mainly found that most recipes called for a ridiculous portion size of this dip. So I scaled it down so that it could feed 4-8 people as an easy appetizer.

We love Irish food in my home. Although, we aren’t Irish we eat our fair share of the cuisine. Whenever I make corned beef I try to use up leftovers to make my Hot Reuben Dip Recipe and of course a Reuben Panini. Today we are going to take a few of the leftovers from my past recipes and create this dip. Any Reuben lover has to have this dip in their lives.

Ingredients
Directions
FAQs
Tips & Tricks
Recipes
- Love sauerkraut? Try these other recipes…

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Russian Sauce

Published on: March 11, 2021 Updated on: April 17, 2022 by Katie 10 Comments

Russian Sauce is a classic sauce that is made up of condiments and spices you’ll find in your refrigerator and pantry. You can make this homemade sauce in minutes using a food processor or blender.

Top view of a glass jar of sauce with a spoon filled with the sauce and parsley next to it.

You can’t have a Reuben sandwich without Russian Sauce. My homemade Russian Sauce recipe comes together in minutes thanks to all ingredients that I typically have on hand. I like to make a small batch when I know I’m going to make my Baked Reuben Dip or even a hot pressed Reuben Panini. You can also use the dressing for dipping Oven-Fried Chicken or Air Fryer Chicken Strips.

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Sweet Potato Corned Beef Hash

Published on: March 11, 2021 Updated on: January 17, 2022 by Katie 13 Comments

Sweet Potato Corned Beef Hash is a delicious way to use up leftover corned beef brisket with a unique twist. By adding a mix of boiled white potatoes and sweet potatoes it gives this classic breakfast dish a whole new level of flavor.

Top view of a white square plate filled with corned beef hash and fried eggs with a wooden spoon and eggs next to it.

Do you ever find yourself with an abundance of corned beef leftover after St. Patrick’s Day? If so, my easy recipe for Sweet Potato Corned Beef Hash is the perfect way to use up the leftovers.

When I first started blogging, I shared my recipe for Southern Style Breakfast Potatoes. We love corned beef hash in my home. One day, I used the same concept for the southern style potatoes by mixing both white and sweet potatoes together to create my Sweet Potato Corned Beef Hash. The sweet and savoriness of this dish shined through perfectly. Fresh dill liven it up by not only adding an extra dash of “freshness” but giving the plate beautiful green hues.

Ingredients

Potatoes – For this recipe you will use a mix of white potatoes and sweet potatoes. You can also use cooked leftover potatoes that you dice prior to cooking or boil fresh potatoes that you will then fry. Either way you can’t go wrong.
Corned Beef – You’ll need some leftover cooked corned beef for this hash recipe.
Butter – A little goes a long way and will help to caramelize the onions.
Onion – One small or medium sized white onion is all you need for this recipe. I prefer a white onion but any color could work in a pinch.
Worcestershire Sauce – A little will add a layer of unami to this dish.
Dill – Fresh dill pairs perfectly with the flavors of the corned beef and the sweet potato. A little is sprinkled on top just before serving.
Seasonings – To add an additional layer of sweet and savory to the dish I love to add a little bit of Paprika. I’ll also add salt and pepper to the hash if I feel that it needs it.

Directions

Peel and dice the white potatoes and sweet potato. Rinse the potatoes well, then then add to a large pot of water. Add 1 teaspoon of salt to the water and boil on high for 15 minutes until potatoes are just cooked. Drain and set aside.

Two photos: left corned beef ingredients in the pan, right mixed and smashed together.

In a large frying pan add butter and melt on medium heat and cook the diced onion for 5 minutes with a lid on. or until translucent but not burnt.

Add potatoes, corned beef, and paprika to the pan. Pour the worcestershire sauce over. Mix once then flatten so the bottom is not exposed trapping in all the heat. Reduce the heat to medium-low and cook for 5 minutes.

Female hand flipping Sweet Potato Corned Beef Hash in a frying pan on a glasstop cook top.

Flip the mixture over using a large wide spatula and cook for an additional 5 minutes. Once crispy, season with salt and pepper and fresh dill, serve immediately.

FAQs

Top view of two white square plates with Sweet Potato Corned Beef Hash on a blue cloth with paper next to it.

How many people does this recipe serve?

This corned beef hash recipe will serve four adults. If they are extra hungry–I would suggest to serve this hash with eggs, toast, maybe even a biscuit, and of course some fresh fruit.

How do you spruce up corned beef hash?

The best way to spruce up corned beef hash is by adding fresh herbs like dill, sauteed leeks, caramelized onions, or in this case sweet potatoes!

Why is my corned beef hash dried out?

If you experienced your corn beef hash being too dry it’s probably because you over cooked it. There is a fine line between two crispy sides and then over fried and drying out the corned beef until it has no moisture and is rock hard with overly crispy pieces.

Tips & Tricks

White square plate filled with Sweet Potato Corned Beef Hash with a fried egg on top.

Here are a few of my favorite tips and tricks I’ve found helpful when making corned beef and sweet potatoes.

Potatoes – I like to use equal parts white and sweet potatoes. One large sweet potato should equal about 2 cups. 2 medium sized russet potatoes will equal about 2 cups as well.
Never Mix – Never mix the corned beef hash once it starts to brown. Simply scoop with a wide spatula, flip and flatten down into the pan.
Stove Tops – Stove tops and pans vary in cooking heat. I cook on a glass top stove so my heat is distributed more evenly. Carefully watch to ensure you do not burn the hash.
Do not use a lid – Do not place a lid on top of the frying pan. This will allow excess moisture to get to the top which in return will give you a soggy hash.
Corned Beef – If you want more of a canned texture of corned beef you can run your cooked corned beef through a food processor until very tiny in size.

Breakfast Recipes

Top view of a white square plate full of Sweet Potato Corned Beef Hash on a colbalt blue cloth.

Still hungry for breakfast? Here are a few more of my favorite breakfast recipes. Don’t forget the Iced Peppermint Coffee!

Buttermilk Waffles w/ Blueberry Syrup and Freshly Whipped Cream
Apple Pie Overnight Oats
Strawberry Mascarpone Stuffed French Toast
Berry Scones with Orange Glaze

Still craving more hash? Here are a few of my other favorite corned beef hash recipes…

Whether you’re staying home this St. Patrick’s Day or hosting an Irish brunch this Sweet Potato Corned Beef Hash should definitely make it on your menu!

If you make this Sweet Potato Corned Beef Hash, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Chicken Chimichanga Recipe

Published on: March 10, 2021 Updated on: May 4, 2023 by Katie 8 Comments

Make this delicious homemade Chicken Chimichanga recipe in 30 minutes time using cooked shredded chicken and just a few main ingredients. These are easier to make then you might expect and tastes just as good as the restaurant version!

Fried Chicken Chimichanga burrito on a plate next to rice.

Are you ready to have a homemade take-out night in your home? I can guarantee if you make my homemade chimichanga recipe you will feel like your sitting at a Mexican restaurant. The only difference will be that your cooking, serving, and doing the dishes! So ask “Alexa” to play “Mariachi Music” and get to making my easy recipe for Chicken Chimichangas. This recipe is going to impress your family and friends. Best of all–it won’t set your bank account back by much.

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Why this Recipe Works

Restaurant quality – Get restaurant quality at home for a fraction of the price.

Customize – You can customize these with a wide variety of fillings from beef, pork, even fajita chimichangas!

Affordable – They’re affordable! Chicken chimichangas are a relatively affordable meal to make at home. The ingredients are all relatively inexpensive, and you can use rotisserie chicken to save even more money.

Ingredients

Shredded Chicken Breast – I like to make a big batch of my Instant Pot Shredded chicken and then use some of it to make these chimichangas.
Enchilada Sauce – You can use homemade enchilada sauce or store bought.
Flour tortillas – I like to use large flour tortillas you find in the ethnic food aisle at the grocery store.
Shredded Mexican blend cheese – I like to keep it easy and buy store bought; however, you can shred your own cheese.
Refried beans – A can works fine or try my bacon refried beans recipe.
Vegetable oil – Depending on how much you want to submerge these will depend on how much to use.
Toppings – Guacamole, sour cream, plum tomato diced, cilantro, etc.

How to Make Chimichangas

Three step process showing how to place filling in a Chicken Chimichanga.

In a large bowl mix together the cooked shredded chicken and the enchilada sauce. Set to the side. Heat refried beans in a saucepan over low heat until they stir easily and are warm.

Place a tortilla on a flat surface. Spoon on two heaping tablespoons of refried beans into the middle of the tortillas. Spread evenly, then add ¼ cup shredded chicken and ¼ shredded cheese.

How to Fold a Chimichanga

Three step photo showing how to wrap a Chicken Chimichanga with a flour tortillas.

Fold the top and bottom of the the tortilla into the mixture.

Then, carefully fold the left side to the middle, and roll to the right.

You will have what looks like a little package. It’s important to make sure no filling is exposed. *See notes below for heating tortillas for an easy roll. Repeat until all four chimichangas have been assembled.

How to Fry Chimichangas

Two photos of a frying pan filled with oil with a burrito frying in it.

Preheat oil in a large skillet on medium.

Carefully place the filled tortillas (one-by-one) in the frying pan seam side down *I used a large spatula to place them in the pan, turning once, until browned on both sides about 1-2 minutes tops depending on how hot the oil is.

Top view of a white plate with a fried golden Chicken Chimichanga on the plate with toppings.

Drain on paper towels.

Repeat until all chimichangas are cooked. Serve immediately; top with guacamole, sour cream, diced tomatoes and minced cilantro.

FAQs

Two white plates stacked with a Chicken Chimichanga topped with sour cream, gucamole and tomatoes.

What is a chimichanga?

A chimichanga is a deep fried burrito that has meat, cheese, beans, and sometimes rice stuffed inside. The flour tortilla resembles a package as it is wrapped shut then deep fried.

What is the difference between a chimichanga vs burrito?

The main difference between a burrito and a chimichanga is that a burrito is not fried and a chimichanga is deep fried until golden brown.

What type of fillings can go inside a chimichanga?

The sky is the limit as to what fillings you can put inside a chimichanga. We typically love shredded chicken, cheese, and refried beans. However, you can also put in steak, shredded beef such as barbacoa, ground beef, or carnitas (shredded pork).

Can you freeze chimichangas?

Yes, you can freeze the chimichangas prior to frying them. Whenever I take the time to make chimichangas for dinner I’ll make an extra batch to freeze for a later dinner. I’ll assemble them, and then place each assembled/folded chimichanga into a labeled freezer bag. I’ll lay them flat to freeze. They can freeze for up to 3 months before they start to get freezer burnt.

How do you cook a frozen chimichanga?

Since the purpose of a chimichanga is to deep fry them you CANNOT place a frozen chimichanga into the deep fryer. It must thaw first. I will place the frozen chimichangas into the refrigerator the day before to thaw. The next day, once they are thawed, that’s when I will deep fry them for the same amount of time instructed in the instructions. I promiseu002du002dyou’ll never know that they are thawed chimichangas!

Chicken Chimichangas Tips & Tricks

Baking sheet filled with 8 flour burritos.

Here are a few of my favorite tips and tricks I’ve found helpful when making this chimichangas recipe.

Tortillas – If needed, heat tortillas wrapped in a damp paper towel in the microwave for 15-20 seconds until warm. This will help them move and bend better. Fresh tortillas, should not need to be reheated.
Shredded Chicken – I like to use leftovers from my Mexican Shredded Chicken recipe. If using the leftovers do not add additional sauce to the shredded chicken.
Stove top frying – If using the stove top like this recipe directs, I’ll carefully tilt the hot oil in the frying pan to cook the sides of the tortillas for 15-20 seconds. Or using tongs, carefully flip each side over, holding the sides to the bottom of the frying pan filled with oil.
Drizzle Toppings – Place the guacamole and sour cream in separate ziploc bags. Cut the tip off and pipe on topping. Or dollop each guacamole and sour cream directly on to the chimichangas.
Deep Fryer – If you own a deep fryer, carefully place the chimichanga seam side down into the air fryer basket. Cook at 350 degrees for 1-2 minutes or until golden. Repeat until all chimichangas have been made.
Batch Cook – I’m a big fan of making double the amount of food, cooking half for dinner, and then freezing the rest for a future easy dinner!

Mexican Side Dish Recipes

Fried burrito on a white plate topped with sour cream, tomatoes, and gucamole.

If you love Mexican food, you’ll love these other Mexican side dish recipes.

Still craving more side dishes? Check out over 25+ ideas on what to serve with tacos!

If you make this chimichanga recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Skillet Fajitas

Published on: March 9, 2021 Updated on: June 5, 2025 by Katie 1 Comment

Delicious Skillet Fajitas are made in under a half hour using fresh chicken, fajita seasoning, bell peppers, and onions. The entire meal is made in one skillet making for the ideal easy clean-up dinner.

Top view of a large skillet filled with chicken and multi-colored peppers.

Fajitas are on the menu in my house at least once a month if not twice a month! Whether I’m making my easy skillet fajita recipe or my sheet pan citrus rock shrimp fajitas. Whatever it is–I love a meal with low clean up and lots of flavor! I know my husband appreciates meals like these too, since he typically is in charge of dishes most nights.

I love to pair my skillet chicken fajitas with my Mexican Street Corn Salad and Ranchero Beans.

Ingredients
How to cook Chicken Fajitas on the Stove
FAQs
Tips & Tricks
More Mexican Recipes
- Still craving more fajitas?

Ingredients

Chicken – You can use chicken breast and cut into 1-inch pieces or chicken tenderloin which make it even quicker to cut up!
Fajita Seasoning – You can use any fajita seasoning, but I personally love to use my homemade fajita seasoning recipe.
Onion – I like to use whatever type of onion I have on hand which is typically a white onion.
Bell Peppers – I like to use red, orange, and yellow bell peppers for fajitas. We don’t particularly care for green bell peppers in my home.
Tortilla – You can use either flour or corn tortillas for fajitas.

How to cook Chicken Fajitas on the Stove

You will be happy to know that cooking chicken fajitas on the stove is actually quite easy. Here are my step-by-step instructions with photos.

Skillet on a glass stove top cooking cubed chicken breast with seasoning.

Heat a large skillet on medium heat. Pour the grapeseed oil in the pan. Add the diced chicken and one tablespoon of the fajita seasoning. Mix well and cook for 5 minutes with lid on.

Skillet cooking on a glasstop stove filled with chicken and onions.

Mix well then add in the quartered onion and cook for an additional 5 minutes until chicken is no longer raw. I love to cook my onions with the chicken because it not only flavors the chicken but ensure that the onions are nice and soft.

Large skillet with lid draped off the side with yellow, orange, and red bell peppers and cooked chicken.

Add the bell peppers and the remaining 1 tablespoon of fajita seasoning to the skillet. Mix well, place lid on skillet and cook for an additional 5 minutes until peppers are al dente to soft in texture.

Top view of a skillet full of bell peppers and chicken on a yellow cloth with cilantro next to it.

Serve skillet table side, divide mixture evenly among tortillas and top with your favorite fajita toppings.

FAQs

Yellow, Orange, and Red Bell peppers sliced on a cutting board.

How many adults will this fajita recipe serve?

This fajita recipe can serve 4-6 very hungry adults. If you just serve the fajitas I would be prepared for each adult to consume 2-3 fajitas. If you add the suggested sides I have above then on average 2 fajitas per person.

What size tortillas do you use for fajitas?

Typically for fajitas you will want a smaller tortilla with just a few strips of meat and bell peppers in the middle of the tortillas.

How do you cut bell peppers and onions for fajitas?

Tortillas are all about thin strips. For this recipe, I like to cut my bell peppers into long slices as pictured above. I’ll also quarter an onion and cook that first before cooking the bell peppers.

How do you make a fajita pan sizzle?

If you want to wow your friends and family and have them feel like they are in a Mexican restaurant you can preheat a cast iron skillet at 450 degrees Fahrenheit. Let the skillet warm in the oven for 10-15 minutes until piping hot. Then just before you are ready to serve the fajitas table side add all the ingredients into the hot skillet.

What makes a fajita a fajita?

Fajitas are actually a Tex-Mex style of a taco. They are served with small strips of meat, onions, and peppers with a small tortilla and toppings like sour cream, cheese, and guacamole.

Do you have cheese with fajitas?

Yes, you most definitely can have cheese with fajitas.

Tips & Tricks

Top view of a skillet filled with chicken and bell peppers with tomatoes next to the skillet.

Here are a few of my favorite tips and tricks I’ve found helpful when making this recipe.

Citrus – If have orange juice on hand you can add a splash of orange juice to the chicken and onions as they cook. Or give a squeeze of fresh lime juice at the end of the cooking process before you are ready to serve.
Liquid – You do not need to add any liquid to this skillet. The onions retain water and will release them as they cook as will the bell peppers.
Thickener – To thicken the sauce you can simply add 1 tablespoon cornstarch to 1 tablespoon water, mix well and then mix into the skillet just before serving if you prefer to have a thick sauce coat the chicken and bell peppers.
Skillet – You will want to find the largest skillet as possible. Sadly, OXO does not sell the skillet pictured in my photos anymore. This is probably the closest skillet in size I can find that they do sell.
Substitutions – If you have an allergy or simply need to avoid a specific item here are a few of my recommendations.
- Gluten Free – Use a corn tortilla to avoid the gluten.
- Dairy Free – Omit the cheese and sour cream on the fajitas.
- Meat Free – See my recipe for Vegetarian Fajitas.
Toppings – Here are a few of my favorite toppings for fajitas.
- Cilantro
- Sour Cream
- Guacamole
- Shredded Cheese

More Mexican Recipes

Skillet with bell peppers, onions, and chicken resting on a yellow cloth.

We love Mexican food in my home. Here are a few of my favorite Mexican recipes.

Still craving more fajitas?

Here are a few more of my favorite fajita recipes.

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Top view of a skillet with chicken, bell peppers, and onions with cilantro sprinkled on top.

Skillet Fajitas

Delicious Skillet Fajitas are made in under a half hour using fresh chicken, fajita seasoning, bell peppers, and onions. The entire meal is made in one skillet making for the ideal easy clean-up dinner.

5 from 1 vote

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Course: Main Course

Cuisine: Mexican

Diet: Gluten Free, Low Lactose

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 471kcal

Author: Katie

Equipment

▢
Stove Top

Ingredients

▢ 1 tablespoon Grapeseed Oil
▢ 1 lb. Chicken Tenderloins cut in 1-inch pieces
▢ 2 tablespoon Fajita Seasoning
▢ 1 Onion quartered
▢ 1 Red Bell Pepper sliced
▢ 1 Orange Bell Pepper sliced
▢ 1 Yellow Bell Pepper sliced
▢ 12 Tortillas

Instructions

Heat a large skillet on medium heat. Pour the grapeseed oil in the pan. Add the diced chicken and one tablespoon of the fajita seasoning. Mix well and cook for 5 minutes with lid on.
Mix well then add in the quartered onion and cook for an additional 5 minutes until chicken is no longer raw.
Add the bell peppers and the remaining 1 tablespoon of fajita seasoning to the skillet. Mix well, place lid on skillet and cook for an additional 5 minutes until peppers are al dente to soft in texture.
Serve skillet tableside, divide mixture evenly among tortillas and top with your favorite fajita toppings.

Notes

Substitutions –
- Gluten Free – Use a corn tortilla to avoid the gluten.
- Dairy Free – Omit the cheese and sour cream on the fajitas.
- Meat Free – See my recipe for Vegetarian Fajitas.
Toppings – Here are a few of my favorite toppings for fajitas.
- Cilantro
- Sour Cream
- Guacamole
- Shredded Cheese

Nutrition

Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Fajita Seasoning

Published on: March 8, 2021 Updated on: June 5, 2025 by Katie 4 Comments

Fajita Seasoning is much easier to make then you might think. It requires just a few basic spices from the spice cabinet. Whip up a large batch in five minutes, and keep on hand to make fajitas any night of the week!

Top view of a glass jar filled with seasoning and two measuring spoons on marble countertop with seasoning.

Years ago when I first started Katie’s Cucina, I challenged myself to learn how to make all the store-bought packet seasonings that I had bought at the grocery stores for years. Instead, I found that making these seasonings from scratch eliminated so much of the preservatives, excess sodium, and fillers you find in them. I keep a mason jar of Fajita Seasoning in my pantry at all times. One to three tablespoons is all I need to whip up my favorite skillet fajitas, grilled steak and shrimp fajitas, vegetarian fajitas, Grilled Steak Fajita Quinoa Bowls, or even my sheet pan fajitas for a quick and easy dinner!

I hope you’ll find that making your own homemade fajitas seasoning is just as easy as I’m about to show you. And of course, tastes one hundred times better then the store bought version. I promise, once you make fajita seasoning from scratch–you’ll never want fajitas any other way!

Ingredients
Directions
Fajita Seasoning FAQs
Tips & Tricks
Homemade Spice Recipes

[Read more…]

Vegetarian Fajitas

Published on: March 5, 2021 Updated on: October 4, 2022 by Katie 16 Comments

This shop has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #spiceupspringtime #CheckOutOurBackside #GreenMountainGringo

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Vegetarian Fajitas are my go-to dinner recipe when I’m in a time crunch and need dinner on the table as quickly as possible. These fajitas are packed full of vegetables, beans, and Green Mountain Gringo® Mild Salsa, and happen to be one of my favorite plant based dinners for a busy night.

Two Vegetarian Fajitas with glass jar of salsa and skilelt in background.

I grew up basically a vegetarian from an early age. When I married my husband almost 13 years ago, I had to learn how to cook meat, and since then have enjoyed living a Flexitarian lifestyle. My husband has also learned to enjoy plant-based meals. It’s all about compromise right? With the weather getting warmer, I’m all about dining al fresco on the pool deck. I partnered with my friends at Green Mountain Gringo® to share with you my go-to Vegetarian Fajitas recipe. This recipe is perfect for year round, but specifically when the weather gets warmer and you’re looking for a quick, healthy, and delicious meal. I love Green Mountain Gringo® products because they have the health conscious in mind. They are committed to providing delicious products that have a clean label and taste great.

Vegetarian Fajitas Table of contents

Ingredients
How to make Vegetarian Fajitas
Vegetarian Fajitas with Beans FAQs
Tips & Tricks for Veggie Fajitas
Mexican Side Dish Recipes
- Love fajitas? Try these other fajita recipes.

[Read more…]

Guinness Float

Published on: March 5, 2021 Updated on: March 10, 2025 by Katie 16 Comments

A Guinness Float is the ultimate St. Patrick’s Day treat, combining rich, creamy vanilla ice cream with bold, malty Guinness stout for a perfectly indulgent adult dessert.

Close up of a glass filled with ice cream and Guinness beer with another glass and beer bottles in background.

We love a tasty and easy-to-make float recipe in my house. Whether its this adult version Guinness Float perfect for St. Patrick’s Day or a Mango Ice Cream Float in the summer time–either way a float is super simple to put together with very few steps. This makes for the perfect adult after dinner dessert.

If you’re looking for a fun and festive way to celebrate St. Patrick’s Day—or simply enjoy a unique dessert cocktail—this Guinness Float is a must-try! The contrast of creamy vanilla ice cream and the deep, roasted flavors of Guinness creates an irresistible combination that’s both smooth and slightly bitter, making it a treat you’ll want to enjoy year-round.

This easy two-ingredient drink takes just minutes to make, making it perfect for entertaining or a simple after-dinner indulgence. Whether you’re a stout lover or just looking to try something new, this float is a deliciously unexpected way to enjoy your beer.

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Why this Recipe Works

Effortless and Quick – With just two ingredients, this float comes together in minutes, making it perfect for last-minute celebrations.

Balanced Flavor – The richness of vanilla ice cream complements the malty bitterness of Guinness, creating a smooth and satisfying dessert.

Customizable – You can switch up the ice cream flavor, add toppings, or even drizzle chocolate or caramel sauce for an extra decadent treat.

Ingredients

Guinness Beer – This is the heart of this recipe and a must. If you don’t have Guinness Beer on hand you could use an oatmeal stout or another dark beer.
Ice Cream – I prefer to use a high quality vanilla ice cream as this is what we prefer. If you are up to it you can even make your own homemade french vanilla ice cream!

How to Make a Guinness Float

Top view of two glasses with a scoop of ice cream in the glass.

Add three scoops of vanilla ice cream to a tall (ice cream float) glass.

Guinness being poured into a tall glass with beer bottles in background.

Next, slowly pour Guinness beer over top. You will only use 1 bottle of beer during the official pouring of the two floats and then top off as you drink the rest. Serve immediately and with a straw!

Guinness Ice Cream Float FAQs

Two glasses filled with ice cream floats with Guinness beer in the background.

Can you put ice cream in beer?

Yes! It doesn’t seem like a normal pairing, but beer and ice cream mixed together can make for the most delicious adult dessert.

How many servings does this Guinness Float recipe make?

This recipe is intended for 2 adults; however, you can easily adjust it for just one or as many as you need fit. All you need is 1 bottle of beer and 1-3 ice cream scoops per person.

Is a beer float good?

Yes, if you love beer you’ll love a beer float. Typically done with just your favorite bottle of beer and a few scoops of high-quality ice cream. It’s definitely an adult treat!

Can I make this non-alcoholic?

Yes! Swap Guinness for a non-alcoholic stout or a dark root beer for a similar creamy, foamy effect.

What’s the best glass to serve this in?

A classic pint glass works great, but you can also use a tall soda glass for a fun, retro feel.

Can I add toppings?

Absolutely! Try whipped cream, a drizzle of chocolate or caramel, or even crumbled toffee for extra texture.

Tips & Tricks

Top view of a beer float with a green and white paper straw.

Here are a few of my favorite tips and tricks I’ve found helpful when making this recipe.

Add Additional Liquor – You can add a shot of Baileys Irish Cream or Whiskey to the float.
Chill the glass – A frosted glass keeps your float colder longer and enhances the experience.
Toppings – You can add whipped cream or spike freshly made whipped cream mixed with Baileys or Whiskey. A drizzle of chocolate sauce is delicious too.
Ice Cream – If you don’t have vanilla ice cream on hand you can also use chocolate ice cream or even coffee ice cream. Also, you don’t have to use three scoops of ice cream. That is just wheat we prefer in our household. You can put less or more of the ice cream.
Glass Size – Depending on the size of your glass will depend on the amount of Guinness Beer you can fit in the glass.
Pour slowly – Guinness is naturally foamy, so pour it gently over the ice cream to prevent overflow.

Glass filled with beer and ice cream with a green and white paper straw.

If you make my Guinness Beer Float, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Two glasses filled with ice cream and beer.

Guinness Float

A Guinness Float is the ultimate St. Patrick’s Day treat, combining rich, creamy vanilla ice cream with bold, malty Guinness stout for a perfectly indulgent adult dessert.

5 from 1 vote

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Course: Dessert

Cuisine: Irish

Diet: Low Salt

Prep Time: 5

Total Time: 5

Servings:

Calories: 479kcal

Author: Katie