Spicy Udon with Peppers & Onions

Dinner · Lunch

Spicy Udon with Peppers & Onions

This noodle bowl combines chewy udon with quick-cooked peppers and onions. Sambal and sriracha bring heat to a glossy soy, vinegar and honey sauce.
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4 servings

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About this recipe.

Chewy noodles with stir-fried peppers, onions, scallions and a sweet-hot soy sauce.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1/3 cup soy sauce
  • 2 tablespoons sambal oelek
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon sriracha
  • 1 bunch scallions
  • 1/4 cup vegetable oil
  • 4 garlic cloves (finely chopped)
  • 1 1-inch piece ginger (peeled and thinly sliced)
  • 1 red bell pepper (seeded and cut into strips)
  • 1 green bell pepper (seeded and cut into strips)
  • 1 onion (cut into 1-inch pieces)
  • 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton for the base recipe)
  • 1 lb fresh or frozen udon (or 12 ounces dried wheat noodles for the base recipe)
  • toasted sesame seeds (for serving)

Keep a little noodle water

A splash of cooking water loosens the sauce as you toss. Add just enough to coat the noodles without leaving a pool in the pan.

At the table

Divide into warm bowls and scatter with sesame seeds and scallion greens.

The cooking plan

How to make Spicy Udon with Peppers & Onions.

  1. Whisk the soy, sambal, vinegar, honey and sriracha together. Slice the scallions, keeping the dark green tops separate from the white and pale green parts.

  2. Heat the oil in a large wok or skillet over medium-high heat. Stir the pale scallion parts, garlic and ginger for about 2 minutes, until slightly softened. Add both peppers, onion and salt and cook for about 4 minutes, stirring, until lightly browned but still with some bite.

  3. Meanwhile, cook the noodles according to their package directions. Reserve 1/2 cup cooking water for the base recipe, then drain.

  4. Toss the noodles and sauce into the vegetables. Cook while tossing, adding reserved water a little at a time as needed, until the noodles are glossy and coated. Fold in most of the scallion greens.

  5. Finish with sesame seeds and the remaining scallion greens. Serve hot.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Spicy Udon with Peppers & Onions

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Chewy noodles with stir-fried peppers, onions, scallions and a sweet-hot soy sauce.
Print Recipe
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Asian-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • ⅓ cup soy sauce
  •  
    2 tablespoons sambal oelek
  •  
    2 tablespoons unseasoned rice vinegar
  • Golden honey in a glass bowl with a wooden honey dipper1 tablespoon honey
  • 1 tablespoon sriracha
  •  
    1 bunch scallions
  • ¼ cup vegetable oil
  • 4 garlic cloves finely chopped
  • Fresh ginger roots with a cut piece showing the yellow interior1 1-inch piece ginger peeled and thinly sliced
  • 1 red bell pepper seeded and cut into strips
  • 1 green bell pepper seeded and cut into strips
  • 1 Onions cut into 1-inch pieces
  • Light irregular kosher salt flakes in a small white bowl1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton for the base recipe
  •  
    1 lb fresh or frozen udon or 12 ounces dried wheat noodles for the base recipe
  •  
    toasted sesame seeds for serving

Equipment

Large pot
Large skillet
Wok
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Whisk the soy, sambal, vinegar, honey and sriracha together. Slice the scallions, keeping the dark green tops separate from the white and pale green parts.
  2. Heat the oil in a large wok or skillet over medium-high heat. Stir the pale scallion parts, garlic and ginger for about 2 minutes, until slightly softened. Add both peppers, onion and salt and cook for about 4 minutes, stirring, until lightly browned but still with some bite.
  3. Meanwhile, cook the noodles according to their package directions. Reserve 1/2 cup cooking water for the base recipe, then drain.
  4. Toss the noodles and sauce into the vegetables. Cook while tossing, adding reserved water a little at a time as needed, until the noodles are glossy and coated. Fold in most of the scallion greens.
  5. Finish with sesame seeds and the remaining scallion greens. Serve hot.

Notes

For less heat, reduce the sambal and sriracha to taste.
Fresh and frozen udon cook differently from dried noodles; follow the package timing.

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Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Chipotle Cauliflower Tacos with Lime Cream

Dinner · Lunch

Chipotle Cauliflower Tacos with Lime Cream

Roasted cauliflower takes the lead in these smoky tacos. A cool lime-cilantro cream balances the chipotle, while red onion and jalapeño bring a fresh crunch.
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Serves
4 servings

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About this recipe.

Roasted adobo-coated cauliflower in corn tortillas with lime-cilantro cream and crisp toppings.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 3 garlic cloves (finely grated)
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons adobo sauce (from a can of chipotles in adobo)
  • 1/2 teaspoon ground cumin
  • 2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon Morton for the base recipe; for cauliflower)
  • 1 large head cauliflower (cut into 2-inch florets)
  • 3 limes (divided)
  • 1/2 cup sour cream
  • 2 tablespoons finely chopped cilantro (plus leaves for serving)
  • 1/2 teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon Morton for the base recipe; for cream)
  • 12 corn tortillas (warmed)
  • 1 small red onion (thinly sliced)
  • 1 small jalapeño (thinly sliced)

Give the florets space

A single layer with a little room between pieces encourages browned edges instead of steaming.

At the table

Serve three small tacos per person, with extra lime cream and toppings passed at the table.

The cooking plan

How to make Chipotle Cauliflower Tacos with Lime Cream.

  1. Heat the oven to 425°F. Mix the garlic, oil, adobo, cumin and cauliflower salt in a large bowl. Toss with the florets and spread in one layer on a rimmed baking sheet. Roast for 25–30 minutes, tossing halfway through, until browned and tender with crisp edges.

  2. Mix the juice of one lime with the sour cream, chopped cilantro and cream salt. Set aside in the refrigerator.

  3. Squeeze a second lime over the hot roasted cauliflower. Cut the remaining lime into wedges.

  4. Spread lime cream over the warm tortillas. Add cauliflower, red onion, jalapeño and cilantro leaves. Serve with lime wedges.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Chipotle Cauliflower Tacos with Lime Cream

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Roasted adobo-coated cauliflower in corn tortillas with lime-cilantro cream and crisp toppings.
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Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Mexican-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 3 garlic cloves finely grated
  • ¼ cup extra-virgin olive oil
  •  
    3 tablespoons adobo sauce from a can of chipotles in adobo
  • ½ teaspoon ground cumin
  • Light irregular kosher salt flakes in a small white bowl2 teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton for the base recipe; for cauliflower
  •  
    1 large head cauliflower cut into 2-inch florets
  • 3 Lime divided
  • ½ cup sour cream
  •  
    2 tablespoons finely chopped cilantro plus leaves for serving
  • Light irregular kosher salt flakes in a small white bowl½ teaspoon Diamond Crystal kosher salt or 1/4 teaspoon Morton for the base recipe; for cream
  • 12 corn tortillas warmed
  • 1 small red onion thinly sliced
  •  
    1 small jalapeño thinly sliced

Equipment

Knife and cutting board
Mixing bowl
Rimmed baking sheet
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 425°F. Mix the garlic, oil, adobo, cumin and cauliflower salt in a large bowl. Toss with the florets and spread in one layer on a rimmed baking sheet. Roast for 25–30 minutes, tossing halfway through, until browned and tender with crisp edges.
  2. Mix the juice of one lime with the sour cream, chopped cilantro and cream salt. Set aside in the refrigerator.
  3. Squeeze a second lime over the hot roasted cauliflower. Cut the remaining lime into wedges.
  4. Spread lime cream over the warm tortillas. Add cauliflower, red onion, jalapeño and cilantro leaves. Serve with lime wedges.

Notes

Keep the florets fairly large so they retain a satisfying bite after roasting.
Warm the tortillas shortly before assembling.

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Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Cabbage & Leek Quiche with Apple-Radish Salad

Brunch Dishes · Dinner

Cabbage & Leek Quiche with Apple-Radish Salad

Cabbage and leeks soften into a savory filling for this sour-cream quiche. Alongside, a sharp apple-and-radish salad brings freshness and crunch to each slice.
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4 servings

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About this recipe.

A caraway-scented cabbage and leek quiche with a crisp apple, radish and dill salad.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Quiche

  • 2 tablespoons extra-virgin olive oil
  • 12 oz cabbage (thinly sliced)
  • 1 leek (white and pale green parts, well washed and thinly sliced)
  • 2 tablespoons unsalted butter
  • 1 tablespoon caraway seeds
  • 2 tablespoons apple cider vinegar
  • 7 large eggs
  • 2/3 cup sour cream
  • kosher salt and black pepper (to taste)
  • 1 frozen pie shell (thawed according to package instructions, in its pan)

Salad

  • 2 apples (thinly sliced)
  • 1 bunch radishes (trimmed and thinly sliced)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon extra-virgin olive oil
  • chopped dill (for serving)

Soften the cabbage before filling

Cooking the cabbage and leek first concentrates their flavor and removes excess moisture before they go into the egg filling.

At the table

Serve warm wedges with the apple-radish salad added just before eating.

The cooking plan

How to make Cabbage & Leek Quiche with Apple-Radish Salad.

  1. Heat the oven to 375°F. Warm the quiche oil in a large skillet over medium-high heat. Add the cabbage with a little salt and cook for about 4 minutes, stirring, until it begins browning at the edges. Add the leek, season lightly and cook for another 6–8 minutes, until soft.

  2. Stir in the butter and caraway for about 1 minute, until the butter melts. Add the quiche vinegar and stir for another minute, loosening the browned bits. Remove from the heat.

  3. Whisk the eggs and sour cream together and season with salt and pepper. Spread the cabbage mixture in the thawed shell, then pour in the egg mixture without overfilling. Set the pie pan on a baking sheet.

  4. Bake for about 30–35 minutes, until the filling is set and the crust is golden. Check that the center reaches 160°F, allowing more time if needed. Let settle briefly.

  5. Toss the apples and radishes with the salad vinegar, remaining oil, salt and pepper. Add dill just before serving. Cut the quiche into wedges and serve with the salad.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Cabbage & Leek Quiche with Apple-Radish Salad

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A caraway-scented cabbage and leek quiche with a crisp apple, radish and dill salad.
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Servings: 4 servings
Course: Brunch, Dinner
Cuisine: Contemporary
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Quiche
  • 2 tablespoons extra-virgin olive oil
  •  
    12 oz cabbage thinly sliced
  •  
    1 leek white and pale green parts, well washed and thinly sliced
  • 2 tablespoons unsalted butter
  •  
    1 tablespoon caraway seeds
  • Cloudy golden apple cider vinegar in a glass bottle and prep bowl2 tablespoons apple cider vinegar
  • 7 large eggs
  • ⅔ cup sour cream
  •  
    kosher salt and black pepper to taste
  •  
    1 frozen pie shell thawed according to package instructions, in its pan
Salad
  •  
    2 apples thinly sliced
  •  
    1 bunch radishes trimmed and thinly sliced
  • Cloudy golden apple cider vinegar in a glass bottle and prep bowl2 tablespoons apple cider vinegar
  • 1 tablespoon extra-virgin olive oil
  •  
    chopped dill for serving

Equipment

Large skillet
Instant-read thermometer
Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Rimmed baking sheet
Pie plate
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 375°F. Warm the quiche oil in a large skillet over medium-high heat. Add the cabbage with a little salt and cook for about 4 minutes, stirring, until it begins browning at the edges. Add the leek, season lightly and cook for another 6–8 minutes, until soft.
  2. Stir in the butter and caraway for about 1 minute, until the butter melts. Add the quiche vinegar and stir for another minute, loosening the browned bits. Remove from the heat.
  3. Whisk the eggs and sour cream together and season with salt and pepper. Spread the cabbage mixture in the thawed shell, then pour in the egg mixture without overfilling. Set the pie pan on a baking sheet.
  4. Bake for about 30–35 minutes, until the filling is set and the crust is golden. Check that the center reaches 160°F, allowing more time if needed. Let settle briefly.
  5. Toss the apples and radishes with the salad vinegar, remaining oil, salt and pepper. Add dill just before serving. Cut the quiche into wedges and serve with the salad.

Notes

Use a pie shell with enough capacity for the filling and leave a little space below its rim.
Check the center of the quiche rather than relying on browned edges alone.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Green Rice with Spiced Mushrooms & Herb Cream

Dinner · Vegetarian Mains

Green Rice with Spiced Mushrooms & Herb Cream

A cilantro and jalapeño purée flavors both the rice and the cool herb sauce. Browned mushrooms with cumin and paprika turn it into a substantial meatless plate.
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Serves
4 servings

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About this recipe.

Cilantro-jalapeño rice topped with browned mushrooms and a cool lime-herb cream.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 3 limes (divided)
  • 2 medium jalapeños (stems removed)
  • 5 garlic cloves
  • 2 cups packed cilantro leaves and tender stems (plus more to serve)
  • 3 teaspoons Diamond Crystal kosher salt (or 1 1/2 teaspoons Morton for the base recipe, divided)
  • 1/2 cup water (for purée)
  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 1/2 cups jasmine or other long-grain white rice
  • 6 tablespoons vegetable oil (divided)
  • 1 1/2 teaspoons ground cumin (divided)
  • 2 1/4 cups water (for rice)
  • 1 1/2 lb mixed mushrooms (oyster, shiitake, maitake and/or cremini; torn into pieces)
  • 1 teaspoon paprika
  • freshly ground black pepper (to taste)

Let the rice rest under its lid

The covered rest finishes steaming the grains. Wait before opening the pot, then fluff gently and fold in the fresh purée.

At the table

Pile the mushrooms over the rice and pass the cool herb cream and lime wedges alongside.

The cooking plan

How to make Green Rice with Spiced Mushrooms & Herb Cream.

  1. Blend the juice of one lime with the jalapeños, garlic, cilantro, 1/2 teaspoon Diamond Crystal salt or 1/4 teaspoon Morton, and 1/2 cup water until smooth. Reserve 2 tablespoons purée separately for finishing the rice.

  2. Put another 3 tablespoons purée in a small bowl. Add the zest and juice of a second lime, sour cream, mayonnaise and another 1/2 teaspoon Diamond Crystal salt or 1/4 teaspoon Morton. Mix and refrigerate until serving.

  3. Rinse the rice in several changes of cold water until nearly clear, then drain. Heat 2 tablespoons oil in a heavy pot over medium-high heat. Stir in the rice and 1/2 teaspoon cumin for about 30 seconds. Add the remaining purée, 1 1/2 teaspoons Diamond Crystal salt or 3/4 teaspoon Morton, and the rice water. Bring to a boil, lower the heat and cover. Cook for 15 minutes, then remove from the heat and leave covered for 15 minutes.

  4. Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Brown half the mushrooms in one layer, about 3 minutes per side, and transfer to a bowl. Add 1 tablespoon oil and repeat with the rest.

  5. Return all mushrooms to the skillet and lower the heat. Push them to one side, add the remaining tablespoon oil to the empty side, then the paprika, remaining teaspoon cumin and remaining 1/2 teaspoon Diamond Crystal salt or 1/4 teaspoon Morton. Stir the spices briefly, season with pepper and toss through the mushrooms. Remove from the heat.

  6. Fluff the rice and fold in the reserved 2 tablespoons uncooked purée. Top with the mushrooms and some herb cream. If the cream has thickened, loosen with a small splash of cold water. Finish with cilantro and wedges cut from the last lime; pass the remaining sauce.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Green Rice with Spiced Mushrooms & Herb Cream

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Cilantro-jalapeño rice topped with browned mushrooms and a cool lime-herb cream.
Print Recipe
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 3 Lime divided
  •  
    2 medium jalapeños stems removed
  • 5 garlic cloves
  •  
    2 cups packed cilantro leaves and tender stems plus more to serve
  • Light irregular kosher salt flakes in a small white bowl3 teaspoons Diamond Crystal kosher salt or 1 1/2 teaspoons Morton for the base recipe, divided
  • ½ cup water for purée
  • ½ cup sour cream
  • 2 tablespoons mayonnaise
  •  
    1 ½ cups jasmine or other long-grain white rice
  • 6 tablespoons vegetable oil divided
  • 1 ½ teaspoons ground cumin divided
  • 2 ¼ cups water for rice
  •  
    1 ½ lb mixed mushrooms oyster, shiitake, maitake and/or cremini; torn into pieces
  • 1 teaspoon paprika
  • freshly ground black pepper to taste

Equipment

Large stockpot
Large skillet
Knife and cutting board
Mixing bowl
Spatula
Stirring spoon
Stirring spoon
Blender
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Blend the juice of one lime with the jalapeños, garlic, cilantro, 1/2 teaspoon Diamond Crystal salt or 1/4 teaspoon Morton, and 1/2 cup water until smooth. Reserve 2 tablespoons purée separately for finishing the rice.
  2. Put another 3 tablespoons purée in a small bowl. Add the zest and juice of a second lime, sour cream, mayonnaise and another 1/2 teaspoon Diamond Crystal salt or 1/4 teaspoon Morton. Mix and refrigerate until serving.
  3. Rinse the rice in several changes of cold water until nearly clear, then drain. Heat 2 tablespoons oil in a heavy pot over medium-high heat. Stir in the rice and 1/2 teaspoon cumin for about 30 seconds. Add the remaining purée, 1 1/2 teaspoons Diamond Crystal salt or 3/4 teaspoon Morton, and the rice water. Bring to a boil, lower the heat and cover. Cook for 15 minutes, then remove from the heat and leave covered for 15 minutes.
  4. Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Brown half the mushrooms in one layer, about 3 minutes per side, and transfer to a bowl. Add 1 tablespoon oil and repeat with the rest.
  5. Return all mushrooms to the skillet and lower the heat. Push them to one side, add the remaining tablespoon oil to the empty side, then the paprika, remaining teaspoon cumin and remaining 1/2 teaspoon Diamond Crystal salt or 1/4 teaspoon Morton. Stir the spices briefly, season with pepper and toss through the mushrooms. Remove from the heat.
  6. Fluff the rice and fold in the reserved 2 tablespoons uncooked purée. Top with the mushrooms and some herb cream. If the cream has thickened, loosen with a small splash of cold water. Finish with cilantro and wedges cut from the last lime; pass the remaining sauce.

Notes

Brown mushrooms in batches so they have space in the skillet.
Keep the two reserved portions of herb purée separate: one finishes the rice, and one goes into the cream sauce.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Warm Seven-Layer Bean & Queso Dip

Appetizers · Sauces, Gravies & Dressings

Warm Seven-Layer Bean & Queso Dip

Build this dip in a skillet and bring it straight to the table. Creamy chipotle beans and warm queso form the base, with cool sour cream, salsa and avocado layered over the top.
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Serves
8 servings

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About this recipe.

Warm chipotle beans and a two-cheese queso topped with sour cream, salsa, avocado and herbs.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Beans

  • 4 tablespoons unsalted butter (cut into pieces)
  • 1 large onion (finely chopped)
  • 6 garlic cloves (finely chopped)
  • 1 1/2 teaspoons ground cumin
  • 3 canned chipotle chiles in adobo (finely chopped)
  • 30 oz canned pinto beans (two 15-ounce cans, rinsed)
  • 3 teaspoons Diamond Crystal kosher salt (or 1 3/4 teaspoons Morton for the base recipe)
  • 1 cup water
  • 1 tablespoon apple cider vinegar

Queso

  • 2 teaspoons adobo sauce (from the chipotle can)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon kosher salt (Diamond Crystal or Morton, plus more to taste)
  • 1/2 cup water
  • 4 oz yellow American cheese (coarsely grated or torn)
  • 3 oz Monterey Jack or pepper Jack (coarsely grated)

Toppings

  • 2 ripe avocados (cut into 1/4-inch pieces)
  • 1 tablespoon fresh lime juice
  • 1/4 cup sour cream
  • 1/2 cup salsa (drain if watery)
  • 1/4 cup sliced pickled jalapeños
  • 4 scallions (green parts only, thinly sliced)
  • 1/4 cup packed chopped cilantro
  • tortilla chips and lime wedges (for serving)

Make the warm layers first

Keep the beans covered while making the queso. Add the cool toppings at the end so the warm base and fresh finish remain distinct.

At the table

Set the skillet on a heatproof trivet with plenty of tortilla chips for scooping.

The cooking plan

How to make Warm Seven-Layer Bean & Queso Dip.

  1. Melt the butter in a medium deep skillet over medium heat. Cook the onion for 8–12 minutes, stirring often, until translucent. Raise to medium-high and cook for another 5–8 minutes, until pale golden.

  2. Lower to medium. Stir in the garlic and bean cumin for about 1 minute, until fragrant. Add the chipotles, beans, bean salt and 1 cup water. Bring to a simmer and mash until mostly smooth. Stir for about 2 minutes, until thick but loose enough to fall from a spoon. Remove from the heat, stir in the vinegar and cover to keep warm.

  3. In a small saucepan, bring the adobo, queso cumin, queso salt and 1/2 cup water to a simmer over medium heat. Add the American cheese and whisk for about 1 minute, until smooth. Remove from the heat and whisk in the Jack cheese until melted, returning briefly to low heat if needed.

  4. Toss the avocado gently with lime juice and a pinch of salt. Pour the warm queso over the beans in the skillet. Add the sour cream, salsa, avocado and pickled jalapeños, then scatter with scallion greens and cilantro.

  5. Serve warm with tortilla chips and lime wedges.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Warm Seven-Layer Bean & Queso Dip

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Warm chipotle beans and a two-cheese queso topped with sour cream, salsa, avocado and herbs.
Print Recipe
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Tex-Mex
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Beans
  • 4 tablespoons unsalted butter cut into pieces
  • 1 large onion finely chopped
  • 6 garlic cloves finely chopped
  • 1 ½ teaspoons ground cumin
  •  
    3 canned chipotle chiles in adobo finely chopped
  •  
    30 oz canned pinto beans two 15-ounce cans, rinsed
  • Light irregular kosher salt flakes in a small white bowl3 teaspoons Diamond Crystal kosher salt or 1 3/4 teaspoons Morton for the base recipe
  • 1 cup water
  • Cloudy golden apple cider vinegar in a glass bottle and prep bowl1 tablespoon apple cider vinegar
Queso
  •  
    2 teaspoons adobo sauce from the chipotle can
  • ½ teaspoon ground cumin
  • ¼ teaspoon kosher salt Diamond Crystal or Morton, plus more to taste
  • ½ cup water
  •  
    4 oz yellow American cheese coarsely grated or torn
  •  
    3 oz Monterey Jack or pepper Jack coarsely grated
Toppings
  •  
    2 ripe avocados cut into 1/4-inch pieces
  • 1 tablespoon fresh lime juice
  • ¼ cup sour cream
  • ½ cup salsa drain if watery
  •  
    ¼ cup sliced pickled jalapeños
  • 4 scallions green parts only, thinly sliced
  •  
    ¼ cup packed chopped cilantro
  •  
    tortilla chips and lime wedges for serving

Equipment

Saucepan
Small Saucepan
Large skillet
Potato masher
Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Melt the butter in a medium deep skillet over medium heat. Cook the onion for 8–12 minutes, stirring often, until translucent. Raise to medium-high and cook for another 5–8 minutes, until pale golden.
  2. Lower to medium. Stir in the garlic and bean cumin for about 1 minute, until fragrant. Add the chipotles, beans, bean salt and 1 cup water. Bring to a simmer and mash until mostly smooth. Stir for about 2 minutes, until thick but loose enough to fall from a spoon. Remove from the heat, stir in the vinegar and cover to keep warm.
  3. In a small saucepan, bring the adobo, queso cumin, queso salt and 1/2 cup water to a simmer over medium heat. Add the American cheese and whisk for about 1 minute, until smooth. Remove from the heat and whisk in the Jack cheese until melted, returning briefly to low heat if needed.
  4. Toss the avocado gently with lime juice and a pinch of salt. Pour the warm queso over the beans in the skillet. Add the sour cream, salsa, avocado and pickled jalapeños, then scatter with scallion greens and cilantro.
  5. Serve warm with tortilla chips and lime wedges.

Notes

Use American cheese for the queso base; it helps keep the sauce smooth.
Drain a watery salsa before layering so it does not dilute the dip.

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Beer & Cheddar Queso with Chorizo

Appetizers · Sauces, Gravies & Dressings

Beer & Cheddar Queso with Chorizo

A warm bowl of beer-cheddar queso belongs in the middle of the table. Chorizo, pickled jalapeños and a small melted-cheese topping give each scoop a little more bite.
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Serves
8 small portions

Bring it to the table

About this recipe.

A smooth beer-cheddar dip topped with chorizo, melted Oaxaca cheese and pickled jalapeños.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 12 fl oz lager or Pilsner (one bottle)
  • 2 tablespoons food-grade sodium citrate (not citric acid)
  • 8 oz sharp white cheddar (coarsely grated)
  • 8 oz yellow cheddar (mild, medium or sharp; coarsely grated)
  • 1/4 teaspoon sugar
  • 1/2 cup chopped pickled jalapeño slices (plus more slices for topping)
  • freshly ground black pepper (to taste)
  • 1/4 cup crumbled cooked fresh chorizo
  • 2 tablespoons coarsely grated Oaxaca cheese (or Monterey Jack)
  • toasted breadcrumbs or panko (for topping)
  • cilantro leaves (for topping)
  • tortilla chips (for serving)

Have the chips ready

Prepare the toppings before warming the dip so it can go straight from the broiler to the table.

At the table

Serve warm with tortilla chips and extra pickled jalapeños on the side.

The cooking plan

How to make Beer & Cheddar Queso with Chorizo.

  1. Bring the beer just to a simmer in a heavy pot over medium-high heat. Whisk in the sodium citrate carefully; the mixture foams.

  2. Whisk in both cheddars. Reduce to medium and stir for 6–9 minutes until smooth and lightly thickened. Off heat, add sugar, chopped jalapeños and pepper.

  3. Transfer to a small ovenproof dish. Add chorizo and Oaxaca cheese, then broil for 2–3 minutes until golden. Top with crumbs, cilantro and jalapeño slices. Serve with chips.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Beer & Cheddar Queso with Chorizo

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A smooth beer-cheddar dip topped with chorizo, melted Oaxaca cheese and pickled jalapeños.
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Servings: 8 small portions
Course: Appetizer, Snack
Cuisine: Tex-Mex
Ingredients Equipment Instructions Notes

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Ingredients
  

  •  
    12 fl oz lager or Pilsner one bottle
  •  
    2 tablespoons food-grade sodium citrate not citric acid
  •  
    8 oz sharp white cheddar coarsely grated
  •  
    8 oz yellow cheddar mild, medium or sharp; coarsely grated
  • ¼ teaspoon sugar
  •  
    ½ cup chopped pickled jalapeño slices plus more slices for topping
  • freshly ground black pepper to taste
  •  
    ¼ cup crumbled cooked fresh chorizo
  •  
    2 tablespoons coarsely grated Oaxaca cheese or Monterey Jack
  •  
    toasted breadcrumbs or panko for topping
  • cilantro leaves for topping
  •  
    tortilla chips for serving

Equipment

Large stockpot
Baking dish
Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Bring the beer just to a simmer in a heavy pot over medium-high heat. Whisk in the sodium citrate carefully; the mixture foams.
  2. Whisk in both cheddars. Reduce to medium and stir for 6–9 minutes until smooth and lightly thickened. Off heat, add sugar, chopped jalapeños and pepper.
  3. Transfer to a small ovenproof dish. Add chorizo and Oaxaca cheese, then broil for 2–3 minutes until golden. Top with crumbs, cilantro and jalapeño slices. Serve with chips.

Notes

Makes about 2 cups. Serve in small portions alongside tortilla chips.
Use fully cooked chorizo. This version requires food-grade sodium citrate for the cheese sauce.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.