Chilled Cucumber & Radish Salad with Thyme

Salads · Side Dishes

Chilled Cucumber & Radish Salad with Thyme

A hot vinegar dressing starts this refrigerator cucumber salad, then several hours in the cold bring the flavors together. Radishes and red onion add crunch and color alongside two kinds of cucumber.
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Prep
10 minutes
Chilling
4 hours
Total
4 hours 10 minutes
Serves
4 servings

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About this recipe.

A chilled, lightly sweet vinegar salad of cucumbers, radishes, red onion and fresh thyme.

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
  • 2 cups lemon cucumber wedges (about 2 cucumbers)
  • 2 cups Kirby cucumber chunks (1–2 inches; about 4 cucumbers)
  • 1 cup red onion slices (about 1/4 inch thick)
  • 1 cup quartered radishes
  • 1 large garlic clove (thinly sliced)
  • 6 sprigs fresh thyme
  • 3/4 cup water
  • 1/2 cup white vinegar
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil

Give the salad its chilling time

The hands-on work is short, but the vegetables need several hours in the refrigerator. Turn them through the dressing occasionally so the upper pieces get the same contact as those underneath.

At the table

Lift the vegetables from the dressing into a serving bowl, with some of the thyme tucked through them.

The cooking plan

How to make Chilled Cucumber & Radish Salad with Thyme.

  1. Combine the cucumbers, onion, radishes, garlic and thyme in a large heatproof bowl.

  2. Bring the water, vinegar, sugar, salt and pepper to a boil in a medium saucepan, stirring to dissolve the sugar. Pour over the vegetables and drizzle in the olive oil.

  3. Cover and refrigerate for at least 4 hours, stirring occasionally so the vegetables pickle evenly. Serve chilled.

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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Chilled Cucumber & Radish Salad with Thyme

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A chilled, lightly sweet vinegar salad of cucumbers, radishes, red onion and fresh thyme.
Print Recipe
Prep Time 10 minutes
Chilling 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
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
  

  •  
    2 cups lemon cucumber wedges about 2 cucumbers
  •  
    2 cups Kirby cucumber chunks 1–2 inches; about 4 cucumbers
  •  
    1 cup red onion slices about 1/4 inch thick
  •  
    1 cup quartered radishes
  • 1 large garlic cloves thinly sliced
  • 6 sprigs fresh thyme
  • ¾ cup water
  •  
    ½ cup white vinegar
  • ⅓ cup granulated sugar
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil

Equipment

Saucepan
Saucepan
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Combine the cucumbers, onion, radishes, garlic and thyme in a large heatproof bowl.
  2. Bring the water, vinegar, sugar, salt and pepper to a boil in a medium saucepan, stirring to dissolve the sugar. Pour over the vegetables and drizzle in the olive oil.
  3. Cover and refrigerate for at least 4 hours, stirring occasionally so the vegetables pickle evenly. Serve chilled.

Notes

This is a refrigerated salad, not a shelf-stable canned pickle. Keep it refrigerated.
If lemon and Kirby cucumbers are unavailable, use firm Persian, English or other seedless cucumbers cut to similar sizes.

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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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Heirloom Tomato BLTs with Basil-Dill Mayo

American Cuisine · Lunch

Heirloom Tomato BLTs with Basil-Dill Mayo

A good tomato does most of the work in this BLT. Thick slices meet crisp bacon, leafy greens and a basil-dill mayo, with extra herbs tucked into the sandwich for freshness.
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Total
30 minutes
Serves
4 servings

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About this recipe.

Thick tomato slices, crisp bacon and mixed greens on toast with a garlic-herb mayonnaise.

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
  • 8 slices thick-cut bacon
  • 1/3 cup fresh basil leaves (divided)
  • 2 tablespoons fresh dill (divided)
  • 1/2 cup mayonnaise
  • 1 garlic clove (finely grated)
  • 8 slices crusty bread (about 1/2 inch thick, lightly toasted)
  • 4 medium heirloom tomatoes (cut into 1/2-inch slices)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups loosely packed mixed greens

Make room for the tomatoes

Thick tomato slices give the sandwich its center. The chopped herbs flavor the mayo, while the reserved leaves add another fresh layer among the greens.

At the table

Serve immediately with the cut sides facing up and any extra tomato slices alongside.

The cooking plan

How to make Heirloom Tomato BLTs with Basil-Dill Mayo.

  1. Heat the oven to 450°F. Arrange the bacon in one layer on a large foil-lined rimmed baking sheet. Bake for about 15–20 minutes, turning halfway through, until browned and crisp. Transfer to a towel-lined plate.

  2. Finely chop half the basil and 1 tablespoon dill. Mix with the mayonnaise and grated garlic.

  3. Spread about 1 tablespoon herb mayo on one side of each toast slice. On four slices, layer the tomatoes and season evenly with salt and pepper. Add mixed greens, the remaining basil and dill, and two bacon slices per sandwich. Close with the remaining toast, mayo-side inward, and cut in half.

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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Heirloom Tomato BLTs with Basil-Dill Mayo

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Thick tomato slices, crisp bacon and mixed greens on toast with a garlic-herb mayonnaise.
Print Recipe
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
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
  

  •  
    8 slices thick-cut bacon
  • ⅓ cup fresh basil leaves divided
  •  
    2 tablespoons fresh dill divided
  • ½ cup mayonnaise
  • 1 garlic cloves finely grated
  •  
    8 slices crusty bread about 1/2 inch thick, lightly toasted
  •  
    4 medium heirloom tomatoes cut into 1/2-inch slices
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  •  
    4 cups loosely packed mixed greens

Equipment

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

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 450°F. Arrange the bacon in one layer on a large foil-lined rimmed baking sheet. Bake for about 15–20 minutes, turning halfway through, until browned and crisp. Transfer to a towel-lined plate.
  2. Finely chop half the basil and 1 tablespoon dill. Mix with the mayonnaise and grated garlic.
  3. Spread about 1 tablespoon herb mayo on one side of each toast slice. On four slices, layer the tomatoes and season evenly with salt and pepper. Add mixed greens, the remaining basil and dill, and two bacon slices per sandwich. Close with the remaining toast, mayo-side inward, and cut in half.

Notes

Bacon thickness varies; check its color as it cooks.
Build the sandwiches shortly before serving so the toast retains its texture.

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Turkey Sausage & Kale Spaghetti Pie

Dinner · Main Dishes

Turkey Sausage & Kale Spaghetti Pie

Spaghetti becomes a baked pie with turkey sausage, kale and a creamy tomato sauce. Eggs help the noodles hold together, while ricotta and fontina make a browned cheese topping.
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Total
1 hour 10 minutes
Serves
6 servings

Bring it to the table

About this recipe.

A sliceable spaghetti bake with turkey sausage, kale, vodka sauce, fontina and ricotta.

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 oz spaghetti
  • 1 tablespoon olive oil
  • 12 oz sweet Italian turkey sausage (remove casings if present)
  • 5 oz baby kale
  • 2 tablespoons chopped fresh sage (plus small leaves to garnish)
  • 3/4 teaspoon kosher salt
  • 32 oz vodka sauce
  • 2 large eggs
  • 7 oz shredded fontina (about 1 3/4 cups, divided)
  • cooking spray (for the pan)
  • 1/3 cup whole-milk ricotta

Give the pie time to settle

Tempering the eggs keeps them from scrambling when they meet the hot sauce. The finished bake needs a short rest so it can be cut into portions rather than served as loose pasta.

At the table

Cut into wedges and serve with a crisp salad to balance the rich sauce and cheese.

The cooking plan

How to make Turkey Sausage & Kale Spaghetti Pie.

  1. Heat the oven to 400°F with a rack about 6 inches from the top. Coat a 9-inch springform or cake pan with cooking spray; the pan must also be safe for the final broiling step. Cook the spaghetti to al dente according to its package directions and drain.

  2. Warm the oil in a large skillet over medium-high heat. Break up the turkey sausage as it cooks for about 4 minutes, or until browned and cooked through to 165°F. Stir in the kale, chopped sage and salt for about 1 minute, until the greens start to wilt. Add the vodka sauce and simmer over medium-high heat for about 5 minutes, stirring occasionally.

  3. Beat the eggs in a large heatproof bowl. Slowly whisk in 1/2 cup of the hot sauce mixture to temper them. Add the rest of the sauce mixture, the spaghetti and 1 cup fontina. Toss gently until coated, then transfer to the prepared pan.

  4. Spoon the ricotta over the top and scatter on the remaining 3/4 cup fontina. Bake for about 20 minutes, until melted and beginning to brown at the edges and the center reaches 165°F. Switch to broil and brown the top for about 4–5 minutes, watching closely.

  5. Rest for 15 minutes before cutting. Finish with the small sage leaves.

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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Turkey Sausage & Kale Spaghetti Pie

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A sliceable spaghetti bake with turkey sausage, kale, vodka sauce, fontina and ricotta.
Print Recipe
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American-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
  

  •  
    12 oz spaghetti
  • 1 tablespoon olive oil
  •  
    12 oz sweet Italian turkey sausage remove casings if present
  •  
    5 oz baby kale
  •  
    2 tablespoons chopped fresh sage plus small leaves to garnish
  • ¾ teaspoon kosher salt
  •  
    32 oz vodka sauce
  • 2 large eggs
  •  
    7 oz shredded fontina about 1 3/4 cups, divided
  •  
    cooking spray for the pan
  •  
    ⅓ cup whole-milk ricotta

Equipment

Large pot
Large skillet
Illustration of a round springform cake pan with a metal latch
Springform pan
Round cake pans
Instant-read thermometer
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. Heat the oven to 400°F with a rack about 6 inches from the top. Coat a 9-inch springform or cake pan with cooking spray; the pan must also be safe for the final broiling step. Cook the spaghetti to al dente according to its package directions and drain.
  2. Warm the oil in a large skillet over medium-high heat. Break up the turkey sausage as it cooks for about 4 minutes, or until browned and cooked through to 165°F. Stir in the kale, chopped sage and salt for about 1 minute, until the greens start to wilt. Add the vodka sauce and simmer over medium-high heat for about 5 minutes, stirring occasionally.
  3. Beat the eggs in a large heatproof bowl. Slowly whisk in 1/2 cup of the hot sauce mixture to temper them. Add the rest of the sauce mixture, the spaghetti and 1 cup fontina. Toss gently until coated, then transfer to the prepared pan.
  4. Spoon the ricotta over the top and scatter on the remaining 3/4 cup fontina. Bake for about 20 minutes, until melted and beginning to brown at the edges and the center reaches 165°F. Switch to broil and brown the top for about 4–5 minutes, watching closely.
  5. Rest for 15 minutes before cutting. Finish with the small sage leaves.

Notes

Use a pan specifically rated for broiling; many nonstick pans are not.
The 15-minute rest helps the pie hold its shape when sliced.

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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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Everything Salmon & Bok Choy Skewers with Sriracha Mayo

Dinner · Main Dishes

Everything Salmon & Bok Choy Skewers with Sriracha Mayo

Everything bagel seasoning gives salmon chunks a savory crust in this grill-pan dinner. Bok choy and scallion pieces share the skewers, while a quick sriracha mayo adds a creamy finish.
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Total
30 minutes
Serves
4 servings

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About this recipe.

Everything-seasoned salmon skewers with baby bok choy, scallion rice and a tangy sriracha mayo.

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 cup long-grain white rice
  • 1/4 cup mayonnaise
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon sriracha
  • 2 small heads baby bok choy (leaves separated)
  • 1 bunch scallions
  • 1 1/2 lb skinless salmon (cut into 1 1/2-inch chunks)
  • 3 tablespoons everything bagel seasoning
  • 1/4 teaspoon kosher salt
  • 2 tablespoons canola oil (for the grill pan)

Keep the pieces an even size

Similar-size salmon chunks cook more evenly. Fold or group the bok choy pieces between the fish so they stay on the skewers as you turn them.

At the table

Divide the scallion rice among plates and place two skewers alongside each serving.

The cooking plan

How to make Everything Salmon & Bok Choy Skewers with Sriracha Mayo.

  1. Cook the rice according to its package directions. Stir the mayonnaise, rice vinegar and sriracha together, cover and refrigerate until serving.

  2. Cut the bok choy leaves into 1 1/2-inch pieces. Cut the white and pale green scallion parts into the same length, and thinly slice the dark green tops.

  3. Toss the salmon with the everything seasoning, pressing it onto the pieces. Thread onto eight 8-inch skewers, alternating salmon with small groups of bok choy and scallion pieces. Aim for four salmon pieces per skewer. Sprinkle with the measured salt.

  4. Heat a grill pan over medium-high heat and brush with oil. Cook the skewers on all four sides, starting with about 2 minutes per side, until the vegetables have charred spots and the salmon reaches 145°F in its thickest pieces.

  5. Fluff the cooked rice with the sliced scallion greens. Serve with the skewers and drizzle with the chilled sriracha mayo.

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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Everything Salmon & Bok Choy Skewers with Sriracha Mayo

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Everything-seasoned salmon skewers with baby bok choy, scallion rice and a tangy sriracha mayo.
Print Recipe
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-American-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
  

  •  
    1 cup long-grain white rice
  • ¼ cup mayonnaise
  •  
    1 ½ tablespoons rice vinegar
  • 1 tablespoon sriracha
  •  
    2 small heads baby bok choy leaves separated
  • 1 bunch scallions
  •  
    1 ½ lb skinless salmon cut into 1 1/2-inch chunks
  •  
    3 tablespoons everything bagel seasoning
  • ¼ teaspoon kosher salt
  • 2 tablespoons canola oil for the grill pan

Equipment

Grill
Instant-read thermometer
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Pastry brush
Skewers
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Cook the rice according to its package directions. Stir the mayonnaise, rice vinegar and sriracha together, cover and refrigerate until serving.
  2. Cut the bok choy leaves into 1 1/2-inch pieces. Cut the white and pale green scallion parts into the same length, and thinly slice the dark green tops.
  3. Toss the salmon with the everything seasoning, pressing it onto the pieces. Thread onto eight 8-inch skewers, alternating salmon with small groups of bok choy and scallion pieces. Aim for four salmon pieces per skewer. Sprinkle with the measured salt.
  4. Heat a grill pan over medium-high heat and brush with oil. Cook the skewers on all four sides, starting with about 2 minutes per side, until the vegetables have charred spots and the salmon reaches 145°F in its thickest pieces.
  5. Fluff the cooked rice with the sliced scallion greens. Serve with the skewers and drizzle with the chilled sriracha mayo.

Notes

Everything seasoning can contain salt; check the label before adding any extra.
Use skewers suitable for the grill pan, such as metal skewers, and check the fish temperature rather than relying only on the clock.

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Let us know how it was!

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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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Lemon Red Lentil Soup with Dill & Yogurt

Dinner · Lunch

Lemon Red Lentil Soup with Dill & Yogurt

Red lentils soften quickly in a pot of tomatoes, carrots and broth. A little butter stirred in at the end rounds out the lemon, and yogurt and dill give each bowl a fresh finish.
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Total
30 minutes
Serves
4 servings

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About this recipe.

Red lentils and fire-roasted tomatoes in a lemony broth, finished with yogurt and dill.

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
  • 4 tablespoons unsalted butter (divided)
  • 1 yellow onion (chopped)
  • 2 carrots (peeled and chopped)
  • 6 cups low-sodium vegetable broth
  • 1 14.5-oz can fire-roasted diced tomatoes
  • 1 1/2 cups dried red lentils (rinsed)
  • 1 1/2 teaspoons kosher salt
  • 1 1/4 teaspoons ground sumac (optional, plus more for finishing)
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 6 tablespoons plain whole-milk Greek yogurt
  • 1/4 cup chopped fresh dill

A bright finish for a simple pot of lentils

The lemon juice goes in after cooking so its flavor stays clear. Yogurt and dill add contrast without needing a separate sauce.

At the table

Serve with bread alongside, keeping the yogurt in a small swirl on top of each bowl.

The cooking plan

How to make Lemon Red Lentil Soup with Dill & Yogurt.

  1. Melt 2 tablespoons butter in a large pot over medium heat. Add the onion and carrots and cook for about 5 minutes, stirring occasionally, until they begin to soften.

  2. Add the broth, tomatoes, lentils, salt and optional sumac. Bring to a simmer over high heat, then lower to medium-low and cover. Simmer for about 15 minutes, until the lentils are soft.

  3. Take the pot off the heat. Stir in the lemon juice and remaining 2 tablespoons butter until the butter melts.

  4. Divide among four bowls. Add yogurt and finish with the lemon zest, dill and extra sumac if using.

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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Lemon Red Lentil Soup with Dill & Yogurt

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Red lentils and fire-roasted tomatoes in a lemony broth, finished with yogurt and dill.
Print Recipe
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Soup
Cuisine: Mediterranean-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
  

  • 4 tablespoons unsalted butter divided
  • 1 yellow onion chopped
  • 2 carrots peeled and chopped
  •  
    6 cups low-sodium vegetable broth
  •  
    1 14.5-oz can fire-roasted diced tomatoes
  •  
    1 ½ cups dried red lentils rinsed
  • 1 ½ teaspoons kosher salt
  •  
    1 ¼ teaspoons ground sumac optional, plus more for finishing
  • Finely grated yellow lemon zest beside a partly zested lemon1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 6 tablespoons plain whole-milk Greek yogurt
  •  
    ¼ cup chopped fresh dill

Equipment

Large stockpot
Knife and cutting board
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Melt 2 tablespoons butter in a large pot over medium heat. Add the onion and carrots and cook for about 5 minutes, stirring occasionally, until they begin to soften.
  2. Add the broth, tomatoes, lentils, salt and optional sumac. Bring to a simmer over high heat, then lower to medium-low and cover. Simmer for about 15 minutes, until the lentils are soft.
  3. Take the pot off the heat. Stir in the lemon juice and remaining 2 tablespoons butter until the butter melts.
  4. Divide among four bowls. Add yogurt and finish with the lemon zest, dill and extra sumac if using.

Notes

Use red lentils for this timing; other varieties take longer and hold their shape differently.

Tried this recipe?

Let us know how it was!

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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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Chipotle Pork Enchilada Skillet

Dinner · Main Dishes

Chipotle Pork Enchilada Skillet

Corn tortilla wedges take the place of rolling individual enchiladas in this skillet bake. Ground pork simmers with red chile sauce and adobo before the tortillas and cheese go in.
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Total
45 minutes
Serves
4 servings

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About this recipe.

A one-pan pork and tortilla bake with red enchilada sauce, melted cheese and fresh 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
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 1 lb ground pork
  • 16 oz red chile enchilada sauce
  • 1–2 tablespoons adobo sauce (from canned chipotles in adobo)
  • 1 1/2 teaspoons kosher salt
  • 8 6-inch white corn tortillas (each cut into 6 wedges)
  • 1 1/2 cups shredded Mexican cheese blend (divided)
  • sliced avocado (for topping)
  • sour cream (for topping)
  • cilantro (for topping)

Enchilada flavors without the rolling

Most of the tortilla wedges soften in the sauce, while the reserved pieces form the top layer. Stir the lower layer gently so the wedges stay distributed through the pork.

At the table

Spoon onto plates straight from the skillet, with the cool toppings added at the table.

The cooking plan

How to make Chipotle Pork Enchilada Skillet.

  1. Heat the oven to 425°F. Warm the oil in a 10-inch oven-safe skillet over medium heat. Cook the onion for about 3 minutes, stirring occasionally, until it begins to soften.

  2. Add the pork and break it up as it cooks for about 5 minutes, until browned and cooked through to 160°F. Add the enchilada sauce, adobo sauce and salt. Bring to a simmer over medium-high heat and cook for about 5 minutes, stirring occasionally, until slightly thickened.

  3. Set aside 12 tortilla wedges. Stir the remaining wedges and 3/4 cup cheese into the pork mixture, separating any tortillas that stick together. Arrange the reserved wedges over the top, spoon a little sauce over them and scatter on the remaining 3/4 cup cheese.

  4. Bake for about 15 minutes, until the cheese melts and begins to brown and the center of the casserole reaches 165°F. Rest for 5 minutes, then add avocado, sour cream and cilantro as desired.

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

Chipotle Pork Enchilada Skillet

No ratings yet
A one-pan pork and tortilla bake with red enchilada sauce, melted cheese and fresh toppings.
Print Recipe
Total Time 45 minutes
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
  

  • 1 tablespoon olive oil
  •  
    1 cup chopped yellow onion
  •  
    1 lb ground pork
  •  
    16 oz red chile enchilada sauce
  •  
    1–2 tablespoons adobo sauce from canned chipotles in adobo
  • 1 ½ teaspoons kosher salt
  •  
    8 6-inch white corn tortillas each cut into 6 wedges
  •  
    1 ½ cups shredded Mexican cheese blend divided
  •  
    sliced avocado for topping
  • sour cream for topping
  • cilantro for topping

Equipment

Ovenproof skillet
Instant-read thermometer
Knife and cutting board
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 425°F. Warm the oil in a 10-inch oven-safe skillet over medium heat. Cook the onion for about 3 minutes, stirring occasionally, until it begins to soften.
  2. Add the pork and break it up as it cooks for about 5 minutes, until browned and cooked through to 160°F. Add the enchilada sauce, adobo sauce and salt. Bring to a simmer over medium-high heat and cook for about 5 minutes, stirring occasionally, until slightly thickened.
  3. Set aside 12 tortilla wedges. Stir the remaining wedges and 3/4 cup cheese into the pork mixture, separating any tortillas that stick together. Arrange the reserved wedges over the top, spoon a little sauce over them and scatter on the remaining 3/4 cup cheese.
  4. Bake for about 15 minutes, until the cheese melts and begins to brown and the center of the casserole reaches 165°F. Rest for 5 minutes, then add avocado, sour cream and cilantro as desired.

Notes

Choose an oven-safe skillet with a handle rated for 425°F.
Adobo sauce varies in heat; use the lower amount for a gentler starting point.

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