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Buffalo chicken dip is the flavor of a plate of wings without the bones. Cream cheese and Cheddar carry the sauce, ranch dressing adds the cooling element that usually sits in a cup on the side, and chopped cooked chicken gives it something to chew.

What makes this version a Hooters copycat is the sauce. Hooters bottles the wing sauce it serves in its restaurants, so you can buy the actual thing rather than approximating it. Their Buffalo sauce leans toward the old school end of the spectrum, hot enough to wake up your palate without scorching it, which is exactly what you want in a dip people will eat by the bowlful.

Another thing to know: this is a stovetop dip, not a baked one. Everything goes into one pan over medium heat and gets stirred until the Cheddar melts. There is an oven version further down if you prefer it, but the stovetop route is faster, and there is nothing to preheat.

What Makes Hooters Buffalo Chicken Dip So Good 

Wings have gotten a little out of control, too often pushing the limits regarding heat. Good wings should have just enough spice to kickstart the taste buds without burning them out.

If you are a fan of old-school Buffalo chicken wings, this dip is about to become one of your all-time favorites. But don’t worry if you are not skilled in the kitchen; this dump-and-heat recipe is something anyone can make.

Throw Buffalo Chicken Dip together in less time than the average commercial break, and you won’t miss a minute of the game.  The first time you take a bite of this dip, you will love the flavor and think this is the perfect easy recipe for game night. 

Buffalo Chicken Dip Ingredients

For this Buffalo Chicken Dip, you’ll need;

• Hooters Buffalo Chicken Sauce 
• Cream cheese 
• Shredded Cheddar cheese 
• Ranch dressing (Hidden Valley Ranch is preferred) 
• Cooked chicken breast, chopped into small pieces 

Ingredient Notes

Hooters Buffalo Wing Sauce is available online and at large grocery chains like Kroger’s and Walmart. You can even use another Buffalo sauce if you prefer. 

This recipe was tested with Hidden Valley Ranch, but your favorite brand should work. You can also use a reduced-fat dressing in this Hooters Buffalo Chicken Dip recipe. 

You can use canned chicken in a pinch, but cooking it fresh or using leftover chicken is best.

If you prefer blue cheese dressing with your Buffalo hot wings, you can substitute it for ranch dressing.

How to Make This Hooters Buffalo Dip Recipe

To prepare Buffalo Chicken Dip with Hooters Wing Sauce Dip:

1. Dice the cold chicken into small pieces. 
2. Put the diced chicken and other ingredients into a large saucepan or skillet. 
3. Place the saucepan over medium heat. 
4. While constantly stirring, heat the ingredients just until the shredded cheddar cheese melts.
5. Transfer the hot dip to a serving bowl and serve immediately. To avoid throwing away too much extra food at the end of the party, use a small serving bowl and refill it throughout the night. 

8Keep the dip warm in a small crockpot set on low.

Recipe Variation – Baked Buffalo Chicken Dip

Instead of cooking the dip on the stovetop, you can bake it in the oven. Here’s how:

1. Soften the cream cheese to room temperature.
2. Place all the ingredients in a large bowl and stir until well combined.
3. Transfer the mixture to a baking dish.
4. Bake at 350°F for about 15 minutes or until it is hot and bubbly.

What to Serve With Buffalo Chicken Dip

Anything you would eat with wings works here. Put out more dippers than you think you need.

• Celery and carrot sticks: The traditional partners, and the cool crunch is a real relief between bites.
• Tortilla chips: The straightforward choice when the goal is moving as much dip as possible from bowl to mouth.
• Bagel chips and pita chips: Sturdier than tortilla chips and available in several flavors, so they stand up to a thick dip without snapping.
• Toast rounds and crackers: Useful if you are already putting out a cheese board, since they pull double duty.
• Pretzel rods: Salty, sturdy, and no plate required.

For drinks, a cold lager or a light pilsner is the standard for a reason, since carbonation and cold both cut the heat. If you want wine, an off dry Riesling handles capsaicin better than anything dry or tannic will.

Storage & Reheating Instructions

Freezer Storage: Not recommended. Cream cheese and shredded Cheddar both separate when frozen and thawed, which leaves the dip grainy with a layer of oil on top that stirring will not fix.

Refrigerator Storage: Store unserved dip in an airtight container for up to 3 days. Let it cool to room temperature first, and do not save dip that has been sitting out on the table for more than 2 hours.

Reheating Method: Warm in a saucepan over medium-low heat, stirring constantly so the cheese doesn’t scorch on the bottom. Add a spoonful of ranch or a splash of milk if it has stiffened in the refrigerator.

More cheesy dip recipes

• Chicken Rotel Dip
• Chili Cheese Dip
• Hot Bacon Swiss Dip
• Texas Trash Dip
• Torchy’s Green Chile Queso

Check out more of my easy appetizer and dip recipes to make for any occasion.

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Hooters Buffalo Chicken Dip

Hot Buffalo chicken dip made with Hooters wing sauce, cream cheese, Cheddar, ranch dressing, and cooked chicken. One pan, 15 minutes, no oven required.

Course Appetizer, Comfort Food

Cuisine American

Keyword cheesy, Chicken, Quick, Spicy

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 10

Calories 313kcal

Author Stephanie Manley

Ingredients

• 1 jar Hooters Wing Sauce (12 ounces)
• 8 ounces cream cheese
• 8 ounces shredded cheddar cheese
• 1 cup ranch dressing Hidden Valley Ranch is preferred
• 8 to 10 ounces poached chicken breast chopped into small pieces (canned chicken will suffice if poached is unavailable)

Instructions

• Combine all the ingredients in a medium-sized pot over medium heat. Stir constantly until the dip is heated through.
• Place the dip in a bowl and serve with tortilla chips and celery sticks.

Notes

• Use a small serving bowl and refill it through the party rather than putting the whole batch out at once. Dip that has sat at room temperature for hours has to be thrown away, and a small bowl means less waste at the end of the night.
• Keep the dip warm in a small slow cooker set on low. It holds for hours that way and stays scoopable, where a bowl on the table stiffens as it cools.
• Pull the pan off the heat the moment the Cheddar disappears. Pushing past that point is what makes a cheese dip weep oil.
• If the dip does break and look greasy, take it off the heat and stir in a spoonful of cold cream cheese. The extra emulsifier usually pulls it back together.
• Taste before serving. Wing sauces vary quite a bit in salt and heat, so you may want a little more sauce or a little more ranch depending on the brand.
•  

Nutrition

Calories: 313kcal | Carbohydrates: 3g | Protein: 14g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Cholesterol: 71mg | Sodium: 1496mg | Potassium: 121mg | Sugar: 2g | Vitamin A: 546IU | Calcium: 192mg | Iron: 0.4mg

         

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Chili mac is exactly what the name promises: a pot of beef and bean chili with elbow macaroni cooked right into it, then blanketed in shredded Cheddar. It is not a casserole you assemble and bake, and it is not two recipes pushed together on a plate. Everything happens in one heavy pot on the stove.

The dish traces back to the Great Depression, when pasta and beans were cheap ways to stretch a small amount of ground beef into a family-sized meal. It picked up steam again in the 1950s and 1960s alongside the American casserole boom, and it has stayed on weeknight tables ever since for the same reason it started: it is filling, cheap, and kids eat it without argument.

This version keeps the thrift but skips the blandness. Toasted chili powder and cumin, a can of Ro-Tel, and a finish of sharp Cheddar give it a lot more backbone than the pantry versions your grandmother was working with.

Why this recipe works

The macaroni cooks directly in the beef broth and tomato sauce, not in a separate pot of salted water. As the starch leaches out of the pasta, it thickens the sauce, so you get a glossy, clinging chili instead of a watery one, and the noodles absorb chili flavor the whole time they cook.

Blooming the dry spices in hot fat for about a minute before adding any liquid is the other step that does real work. Chili powder, cumin, and smoked paprika are full of fat-soluble flavor compounds that stay locked up in a watery simmer. Thirty seconds in hot oil releases them, which is the difference between chili that tastes dusty and chili that tastes cooked.

Homemade Chili Mac Ingredients and why they are essential

For the classic Chili Mac, you’ll need:

• Olive oil (no need for the good stuff here) – it is mainly used to prevent sticking, but it also adds a slight floral taste.
• Ground chuck – adds hearty beefiness and the right amount of fat to keep everything from drying out. 
• White onion, medium dice – adds aromatics and a subtle sweetness after cooking.
• Garlic, minced – pumps up the aromatics and gives the dish a little pungent punch.
• Chili powder – (like McCormick’s chili powder) – adds the expected chili heat and flavor. 
• Cumin – another traditional chili seasoning that offers earthy, smoky notes.
• Smoked chipotle powder or smoked paprika – lends a smoky flavor and a bit of heat and spice.
• Salt – enhances the flavor of all the other ingredients in the recipe. 
• Ground black pepper – provides some warmth and spice to the dish. 
• Beef broth – used for cooking the pasta and as the base for the sauce. 
• Tomato sauce, canned – adds a rich tomato flavor. 
• Rotel Diced Tomatoes and Green Chilies – improves the taste and texture of the dish.
• Kidney or pinto beans, canned (optional) – adds protein and makes the meal more filling. 
• Elbow macaroni, uncooked – half of the Chili Mac.
• Cheddar cheese, shredded – crowns the casserole in ooey-gooey goodness and ties everything together.

How to make chili macaroni and cheese

Making Chili Mac and Cheese is easy to prepare with just a few simple steps. It all comes together in one pot for a hearty and satisfying meal with minimal cleanup. Here’s what to do:

1. Warm the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes, or until it starts to soften.
2. Add the ground chuck and cook, breaking it into crumbles as it browns. Stir in the garlic and cook for 1 minute. Drain off any excess grease.
3. Sprinkle in the chili powder, cumin, smoked chipotle powder or paprika, salt, and black pepper. Stir constantly for about 1 minute to toast the seasonings and bring out their flavor.
4. Stir in the beef broth, tomato sauce, Ro*Tel tomatoes and green chilies with their liquid, and the beans, if using. Scrape up any browned bits from the bottom of the pot, then bring the mixture to a simmer.
5. Stir in the uncooked macaroni, making sure the liquid covers the pasta. Lower the heat to medium-low, cover, and simmer for 10 to 15 minutes, stirring occasionally, until the macaroni is al dente and the sauce has thickened.
6. Remove the pot from the heat and stir in the shredded Cheddar cheese until completely melted and the chili mac is creamy. Serve warm.

What to serve with this easy one-pot Chili Mac recipe

Chili Mac and Cheese is a hearty meal on its own, so it pairs well with simple sides that add something fresh, crisp, or light to the plate.

• Green salad – A simple tossed salad with a tangy lemon vinaigrette provides a fresh contrast to the rich chili mac.
• Cornbread – Classic cornbread or corn muffins are perfect for serving alongside a bowl of chili mac.
• Garlic bread – Buttery, crispy garlic bread is great for scooping up the cheesy sauce.
• Broccoli – Keep it simple with lightly seasoned air-fried broccoli.
• Roasted vegetables – Try roasted broccoli, cauliflower, zucchini, or Brussels sprouts.
• Green beans – Sautéed, roasted, or steamed green beans make an easy vegetable side.
• Coleslaw – Cool, crunchy homemade coleslaw provides a nice contrast to the warm, cheesy pasta.

Storage and reheating instructions for homemade Chili Mac leftovers

• Refrigerator Storage: Store in an airtight container for up to 3 days. Discard if left at room temperature longer than 2 hours for food safety
• Reheating Method: Break up the casserole and warm in a saucepan over medium-low heat, stirring frequently. Add tablespoons of water or beef stock if pasta appears dried out
• Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating

More comforting pasta dishes to make for dinner

• Cheddar’s Spasagna
• Ground Beef Sour Cream Noodle Bake
• Hamburger Helper Beef Stroganoff
• Jollibee Spaghetti
• Skillet Lasagna

Check out more of my easy pasta recipes to make for a satisfying meal on any day of the week.

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Chili Mac and Cheese

Beef chili and elbow macaroni simmer together in one pot, then finish under melted Cheddar. A hearty 35 minute dinner that feeds a hungry crowd.

Course Casserole, Comfort Food, dinner

Cuisine American

Keyword Beef, one-pot, Quick, Spicy

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 619kcal

Author Stephanie Manley

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped white onion
• 1 pound ground chuck
• 1 tablespoon minced garlic
• 1 tablespoon chili powder such as McCormick’s
• 3 teaspoons cumin
• 1 teaspoon smoked chipotle powder or smoked paprika
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 3 cups beef broth
• 1 can tomato sauce (15 ounces)
• 1 can Ro*Tel diced tomatoes and green chilies (10 ounces)
• 1 can kidney or pinto beans rinsed and drained (15 ounces) optional
• 8 ounces elbow macaroni uncooked
• 8 ounces shredded cheddar cheese

Instructions

• Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and cook until it begins to soften, about 5 minutes.
• Add the ground beef to the pot and sauté until it is browned, breaking the meat apart with a spoon as it cooks. Add the garlic and cook for another minute until fragrant. Drain any excess grease.
• Add the chili powder, cumin, smoked chipotle powder, salt, and ground black pepper to the pot. Cook for about 1 minute, stirring constantly, until the spices are fragrant. This step toasts the spices, deepening their flavor.
• Pour in the beef broth, tomato sauce, and undrained diced tomatoes and green chilies, as well as the rinsed and drained beans, if using. Mix well, scraping the bottom of the pot to lift any flavorful browned bits. Bring to a steady simmer.
• Add the uncooked elbow macaroni and stir, ensuring the pasta is submerged in the liquid. Reduce the heat to medium low. Cover the pot and simmer until the pasta is al dente, about 10 to 15 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pot. The sauce will thicken as the pasta releases its starches.
• Turn off the heat and uncover the pot. Add the shredded cheese. Stir until the cheese is completely melted and the sauce is creamy and smooth.

Nutrition

Calories: 619kcal | Carbohydrates: 50g | Protein: 34g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 1681mg | Potassium: 964mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1315IU | Vitamin C: 12mg | Calcium: 365mg | Iron: 5mg

         

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This is a scratch brownie baked in a single 8×8-inch pan and cut into sixteen squares. The batter starts on the stovetop, where margarine and dark chocolate melt together, then finishes in one mixing bowl with the dry ingredients, eggs, and vanilla.

The chocolate chunks go on top rather than into the batter. That detail makes these read as Chick-fil-A brownies rather than a generic pan of chocolate squares, because the chunks stay visible and soft.

What makes Chick-fil-A Brownies so good?

Brownie fans fall into two camps: fudge lovers and those who prefer a more cake-like consistency. A Chick-fil-A Chocolate Fudge Brownie gives you both. These brownies have a rich, chocolaty flavor that is neither overly dense nor too dry and crumbly. The brownies are super chocolaty, with the ideal flavor and texture. Keep the peace with a big batch of these Chick-fil-A Brownies.

Why you should try this recipe

Anyone who has had a Chick-fil-A Chocolate Fudge Brownie will tell you how addicting they can be. But what can you do when a craving hits, and you don’t want to drive to the restaurant? Make them yourself with this Chick-fil-A Brownie recipe! You probably already have all the ingredients at home, but for the best, most authentic results, you’ll want to use Nestle Toll House Semi-Sweet Chunks. Their larger size satisfies even the most demanding chocolate lovers. Go ahead and make a double batch because these brownies freeze beautifully.

Ingredients and their roles in this recipe

For Chick-fil-A Chocolate Fudge Brownies, you’ll need:

• Margarine – Keeps the brownies moist and tender without making the crumb dense.
• Dark chocolate pieces – Melt into the base for a smooth texture and a deeper, slightly bitter chocolate note.
• Granulated sugar – Sweetens the batter and dissolves into the warm chocolate to form the thin crackly top.
• Unsweetened cocoa powder – Boosts chocolate color and flavor without extra fat, and absorbs moisture so the center sets properly.
• All-purpose flour – Provides the structure that holds the brownies together.
• Baking soda – Adds light leavening for a softer crumb and mellows the cocoa powder’s acidity.
• Salt – Sharpens the chocolate and balances the sugar.
• Vanilla extract – Rounds out the chocolate flavor and adds a little complexity.
• Eggs, beaten – Moisten the flour, bind the batter, and help set the top.
• Semi-sweet chocolate chunks – Scattered over the batter for large, soft pockets of chocolate in every square.

Ingredient Notes

• Nestle Toll House Semi-Sweet Chunks come closest to the size and melt of the pieces in the restaurant version. Standard chocolate chips work, but they hold their shape and read smaller in the finished brownie.
• Margarine gives the softest crumb here. Unsalted butter bakes up with better flavor and slightly firmer edges, so cut the added salt back a little if you swap it in.
• Natural cocoa powder is the right choice for this batter. Dutch-process cocoa is less acidic and will leave the baking soda with nothing to react against, which flattens the crumb.
• Let the eggs sit out while the chocolate melts. Cold eggs hitting warm chocolate can firm up the fat and leave streaks in the batter.

How to make Chick-fil-A Brownies

To make this Chick-fil-A Brownie recipe:

1. Preheat the oven to 350°F.
2. Lightly oil an 8×8-inch baking pan and set off to the side.
3. Melt the margarine and dark chocolate pieces together in a small saucepan over low heat. Stir constantly and scrape down the sides with a rubber spatula. Once fully melted, remove the saucepan from the heat and allow it to cool for about five minutes.
4. Meanwhile, in a large mixing bowl, whisk together the white granulated sugar, cocoa powder, flour, baking soda, and salt.
5. Pour the slightly cooled melted dark chocolate into the large mixing bowl with the other ingredients and stir to combine.
6. Add the vanilla extract and the beaten eggs.
7. Stir with a mixing spoon just until the batter is smooth and there are no pockets of dry ingredients. Do not overmix.
8. Pour the batter into the prepared baking dish. Scrape down the sides of the bowl with a rubber spatula to get all the batter into the baking dish.
9. Lightly tap the baking dish on the counter to break up any air pockets.
10. Scatter the Nestle Toll House Semi-Sweet Chunks on top.
11. Bake for 20 to 25 minutes in the oven, then test if they are done. Stick a toothpick in the middle of the brownies, and when it comes out clean, the brownies are done. It is better to slightly under-bake the brownies than overbake them.
12. Place the baking dish on a wire rack and cool completely before cutting them into squares.

What to serve with brownies?

An iced cold glass of milk is the best thing to have with these brownies, but if you want to really impress your guests (or you’re making desserts for your child’s bake sale), the recipes below for other popular treats are perfect.

Oreo Brownies – These brownies are extra ooey-gooey thanks to a layer of cream cheese frosting. It not only gives them a tad of tang but also develops a wonderful crust. Add in the crumbled Oreo cookies, and you have one scrumptious brownie.

Bisquick Brownies – If you tend to prefer cakey brownies, then this is the one for you. It’s super simple to throw together thanks to using Bisquick as a replacement for a bunch of other ingredients. And the thick chocolate frosting makes them undoubtedly delicious.

Old-Fashioned Hershey’s Brownies – In your childhood memories of the smell of brownies cooking wafting through your home, it was probably these brownies in the oven. This classic recipe is delicious, so why mess with it? Old-Fashioned Hershey’s Brownies are easy to make and nostalgic, so why not make some soon?

Storing and Make-ahead Instructions

Countertop Storage: Keep the brownies in an airtight container on the counter for up to three days. Place a sheet of parchment paper between layers to prevent them from sticking.

Refrigerator Storage: Keeping the brownies in the fridge will give you a few more days to enjoy them before they get stale.

Freezer Storage: Freeze the brownies on a baking pan, then transfer them to an airtight, freezer-safe container. Keep frozen for up to a month. Defrost on the counter before serving.

More Chick-fil-A Favorites 

• Chick-fil-A Cookies and Cream Milkshake – Thick, hand-spun, and the natural thing to hand someone alongside a warm brownie square.
• Chick-fil-A Peach Milkshake – The summer menu item people start asking about in May. Blend it once, and you will understand why.
• Copycat Chick-fil-A Chicken Sandwich – Pickle brine, a pressure-fried crust, and a buttered bun. Make this first and the brownies become dessert.
• Chick-fil-A Chicken Nuggets – Bite-sized, marinated, and easy to make in a big batch for a family dinner.

Check out more of my copycat Chick-fil-A recipes to make whenever you have a craving.

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Chick-fil-A Chocolate Fudge Brownies

Copycat Chick-fil-A brownies with a fudgy center, a thin crackly top, and melting semi-sweet chunks. Mixed in one bowl and baked in an 8×8 pan.

Course Dessert

Cuisine American

Keyword baked, Chocolate, comfort food, Quick

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 16

Calories 179kcal

Author Stephanie Manley

Ingredients

• 1/2 cup margarine (113 grams)
• 3 ounces dark chocolate (80 grams)
• 1 cup sugar (200 grams)
• 1/2 cup cocoa powder (Dutch processed cocoa is preferred) (34 grams)
• 3/4 cup flour (90 grams)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 large eggs beaten
• 2 tablespoons large chocolate chunks

Instructions

• Preheat the oven to 350°F and grease an 8 x 8–inch baking pan.
• Place the margarine and dark chocolate in a small saucepan over low heat, stirring until fully melted and combined. Remove from the heat and let cool for 5 minutes.
• In a large bowl, whisk together the sugar, cocoa, flour, baking soda, and salt. Pour the melted chocolate mixture into the dry ingredients. Mix until just combined. Add the vanilla extract and beaten eggs, and mix until smooth, forming a thick batter. Do not overmix.
• Transfer the batter to the prepared baking pan and spread it out evenly. Distribute the large chocolate chunks evenly over the batter.
• Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). Do not overbake — the brownies will continue to set as they cool.
• Let cool completely in the pan before cutting into squares.

Notes

• Five minutes of cooling on the melted chocolate is not optional. Batter that is too warm will begin to cook the eggs, and the finished brownies come out grainy.
• Stop stirring the moment the flour disappears. Every extra turn develops gluten, and gluten is what turns a fudgy brownie tough.
• Brownies keep baking in a hot pan after they come out of the oven. Pull them at the earlier end of the window and let carryover heat finish the center.
• For clean squares, chill the cooled pan for 20 minutes, then cut with a large knife warmed under hot water and wiped dry between cuts.
• Lining the pan with a parchment sling that hangs over two sides lets you lift the whole slab out and cut it on a board instead of scraping a corner square out of the pan.

Nutrition

Calories: 179kcal | Carbohydrates: 22g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 219mg | Potassium: 108mg | Fiber: 2g | Sugar: 15g | Vitamin A: 291IU | Vitamin C: 0.01mg | Calcium: 15mg | Iron: 2mg

         

Comments

• In reply to Tim Davis. Yes, this would work well. by Stephanie Manley
• Would dark/dutched cocoa work well? by Tim Davis

 

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

What makes this Hot Onion Dip the hit of any party?

Hot onion dip is a baked appetizer made from sweet onions stirred into a creamy blend of cream cheese, mayonnaise, Swiss, and Parmesan. Bake it uncovered until the edges bubble and the top turns golden brown, then serve warm.

It works as both a dip and a spread, so it pairs with everything from toasted bread and crackers to cut vegetables. Because it comes together in one mixing bowl, it is an easy dish to prep before guests arrive and bake when you need it.

Why you’ll love this Hot Onion Dip recipe

The magic of this dip lies in its perfect balance of flavors and textures. Sweet onions melt into a creamy cheese blend, while a hint of cayenne adds just enough warmth to keep things interesting. Best of all, it requires minimal prep work – just mix, bake, and watch it disappear!

Hot Onion Dip ingredients

The Base

• Cream cheese, softened – Creates a rich, creamy foundation
• Mayonnaise – Adds tanginess and helps create a smooth texture

The Cheese Blend

• Parmesan cheese, freshly grated – Provides sharp, salty flavor
• Swiss cheese, freshly grated – Adds nutty flavor and perfect melt

Pro Tip: Always grate your cheese for the best melting results

The Aromatics

• Sweet onion (Vidalia, Walla-Walla, or Texas 1015), finely diced – Adds natural sweetness.
• Cayenne pepper – Provides gentle heat
• Freshly ground black pepper – Adds warmth and depth

Ingredient notes

For the smoothest dip, grate the Parmesan and Swiss cheeses yourself. Most bags of pre-grated cheese sold in stores contain an anti-clumping additive that prevents it from melting well.

Vidalia, Walla-Walla, and Texas 1015s are all great sweet onion options.

How to make Hot Onion Cheese Dip

To prepare Hot Onion Dip with mayo and cheese:

1. Preheat the oven to 350°F. You may want to make this recipe in a smoker if you enjoy additional smokiness. Cherry wood is an excellent choice for this dip, but if you want a more robust smoke element, try mesquite instead.
2. Place the cream cheese on the counter to come up to room temperature.
3. Finely dice the sweet onion. Transfer the diced onions to a large mixing bowl.
4. Finely grate the Parmesan and Swiss cheeses into the bowl.
5. Stir in the room-temperature cream cheese and mayonnaise.
6. Season with cayenne pepper and freshly ground black pepper.
7. Mix well and transfer the mixture to a quart baking dish.

To bake the cheese dip:

1. Put a foil-lined baking tray in the oven or smoker to catch any overflow from the dip bowl.
2. Place the uncovered bowl with the dip on the baking tray and bake until the cheese is bubbly and the top develops a golden-brown crust, about 45 minutes.
3. Remove the dip and serve once it stops bubbling.
4. If you are feeling fancy, garnish with fresh herbs such as chives or parsley.

What to serve with Baked Onion Dip

This Hot Onion Dip recipe works as both a dip and a spread. Here are a few options that go well with it:

Bread. Lay out a variety of bread options. Toasted baguette bread rounds are a classic accompaniment, and tangy sourdough bread makes a perfect choice. Other good options include bagel and pita chips, tortilla chips, hard pretzels, and sturdy crackers.

Potatoes. For something a little more substantial, pair the dip with baked or boiled potatoes. Add a handful of bacon bits for extra flavor. You may also want to stir the dip into freshly made mashed potatoes.

Raw and blanched veggies. To serve with the dip, opt for a variety of cut vegetables. Raw carrot sticks, lightly blanched broccoli florets, bell pepper slices, blanched cauliflower, cherry tomatoes, and cucumber slices are all healthy and delicious options.

How to store leftover Hot Onion Dip

For safety’s sake, it is best not to save any dip already served. If you don’t plan on serving the dip immediately, put the unbaked dip in an airtight container and keep it in the fridge overnight.

If you have baked dip you didn’t serve, let it cool completely before transferring it to an airtight container. Store the baked dip in the fridge for up to two or three days.

How to reheat it

If you are warming up the dip for yourself, the microwave is the way to go. Microwave for a minute, stir the dip, then heat for another minute. If it’s still too cold, keep heating and stirring in 20-second bursts until warm.

You can also reheat the dip in a preheated 350°F oven. Pour the chilled dip into an oven-safe dish and stir in a little milk to loosen it. Cover it with aluminum foil and heat for 10 to 15 minutes, or until hot.

This Hot Onion Cheese Dip is perfect for game days, holiday gatherings, or any time you need an impressive appetizer without hours in the kitchen. The combination of sweet onions and three cheeses creates an irresistible dip that’ll have your guests asking for the recipe.

More dip recipes

• Chicken Rotel Dip
• Chili Cheese Dip
• Hot Bacon Swiss Dip
• Million Dollar Dip
• Texas Trash Dip

Check out more of my easy dip recipes to make for any occasion.

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Hot Onion Cheese Dip

Sweet onions, Swiss, Parmesan, and cream cheese baked until bubbly with a golden crust. An easy hot dip for game days, holidays, and parties.

Course Appetizer

Cuisine American

Keyword baked, cheesy, comfort food, Party Food

Prep Time 5 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 366kcal

Author Stephanie Manley

Ingredients

• 8 ounces cream cheese at room temperature
• 1 cup mayonnaise
• 1 cup freshly grated Parmesan cheese
• 1 cup finely diced sweet onion e.g., Vidalia, Walla Walla, Texas 1015
• ⅓ cup grated Swiss cheese
• ¼ teaspoon cayenne pepper
• 2 teaspoons ground black pepper

Instructions

• Preheat the oven or smoker to 350°F.
• Combine all the ingredients in a bowl and mix until well blended.
• Transfer the mixture to a 4-cup baking dish and bake or smoke until the edges of the dip begin to crisp and brown, about 1 hour.

Notes

• Blot juicy onions. Sweet onions hold a lot of water. If your diced onion looks wet, spread it on a paper towel for a few minutes before mixing so the dip does not turn watery.
• Pick your dish for the crust you want. A wider, shallower dish gives more golden crust in every scoop, while a deeper dish keeps more of the dip soft and creamy. If you use a shallow dish, start checking a little early.
• Let it rest before serving. The dip is molten straight from the oven. A few minutes of rest lets it thicken slightly so it clings to bread and chips instead of sliding off.
• Taste the mixture before baking. Both cheeses are salty, so this recipe has no added salt. Adjust the cayenne and black pepper before the dip goes into the oven.

Nutrition

Calories: 366kcal | Carbohydrates: 4g | Protein: 8g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 476mg | Potassium: 95mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 563IU | Vitamin C: 2mg | Calcium: 225mg | Iron: 0.3mg

         

Comments

• Exelents delicious recipes _ thank you by Esther

 

That always struck me as a missed opportunity, because the problem was never the recipes; it was that nobody ever told you what order to do them in.

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So this is the page I should have written a long time ago. Not another recipe, but the map so you can unlock the menu at home. I will walk you through the equipment and the ingredients. What you actually need, what you can skip, and what order to learn them in, so by the end you can make most of what is on the menu.

I will tell you up front: you do not need an espresso machine to start. That is the single biggest thing standing between people and this whole idea, and it is not true.

The six things you actually need

• Something that makes strong coffee. Instant espresso powder, a moka pot, an espresso machine, or, honestly, very strong drip coffee to begin with.
• Something that froths milk. A handheld frother is about 15 dollars, and it is the highest-value thing on this entire list.
• A blender. For frappuccinos, cold foam, and sweet cream.
• Vanilla Syrup. Homemade, five minutes, three ingredients.
• Caramel sauce. Store-bought is fine here.
• Ice. You have this.

With those six things, you can make roughly 60% of the standard menu board. Not an approximation, but the actual drinks. You can make them in the right portions for about 1 dollar a cup.

The two worth buying rather than improvising are the frother and the blender. A handheld milk frother costs about what two lattes cost, and it is the difference between coffee with milk in it and an actual latte. A small personal blender does four jobs — frappuccinos, cold foam, sweet cream, and whisking matcha — and the 24-ounce size matters, because it is exactly one drink, so it blends properly instead of spinning around a mostly empty pitcher.

If you want the cheapest possible route to real espresso, a Bialetti Moka Express sits on your burner, has no electronics to fail, and costs about fifteen dollars. Pair it with the frother, and you have a legitimate coffee bar for under forty dollars.

The order to do this in

This is the part that matters, and it is the part nobody gives you. Do not start with the drink you like best. Start here:

Step 1 — Make the vanilla syrup.

Step 2 — Learn one latte.

Step 3 — Batch a jar of cold brew.

Step 4 — Add a blender.

Step 5 — Bake something from the pastry case.

Step 6 — Then, and only then, think about an espresso machine.

Each step below has the recipes that belong to it.

Step 1: Make the Syrup First

If you do one thing today, do this one. Vanilla syrup is hiding inside the latte, the cold brew, half the iced drinks, and most of the frappuccinos. It is three ingredients and five minutes, and it keeps for about a month in the refrigerator.

• Starbucks Vanilla Syrup — start here
• Starbucks Classic Syrup — the plain sweetener behind the iced teas and refreshers

Once you have a jar, every drink below stops being a project and becomes a two-minute job. That’s why this is step one rather than step four.

A word on storage, because it matters more than it sounds: keep your syrup in something that actually pours. I use pump dispensers rather than jars, and not for looks — a pump means you stop eyeballing the amount, which is why a homemade latte tastes slightly different every single morning.

For the caramel and chocolate sauces, I do not make those from scratch on a weekday. A sauce variety pack covers the caramel macchiato, the mocha, and the white chocolate mocha in one box. If you would rather buy your flavored syrups than simmer them, a café syrup starter pack includes vanilla, hazelnut, and salted caramel.

Step 2: Learn One Latte

This is the drink to master before you touch anything else, because once you can build a latte, you can build forty other drinks by swapping a single ingredient. That is not an exaggeration. Look at the list below and notice how many of them are the same drink with one thing changed.

Start with these three:

• Starbucks Americano — the one that proves you do not need a machine. Strong coffee and hot water in the right ratio, which most people get backward.
• Starbucks Vanilla Latte — espresso, steamed milk, the syrup you made in step one. About seventy-five cents.
• Starbucks Caramel Macchiato — the same latte built in reverse, with the caramel crosshatched on top. This is the first one where somebody in your kitchen says, “Wait, you made that?”

Then the rest of the hot menu opens up:

Cafe Mocha · White Chocolate Mocha · Caramel Latte · Salted Caramel Latte · Cinnamon Dolce Latte · Flat White · Honey Almond Milk Flat White · Smoked Butterscotch Latte · London Fog · Hot Chocolate

The flat white is worth calling out separately. It is espresso with steamed whole milk and a thin layer of microfoam, not the inch of dry foam a latte gets — and the entire drink lives or dies on the texture of that milk. It is the best test of whether your frothing technique has arrived.

Step 3: Batch the Cold Brew

Here is where the math gets a little ridiculous. A large cold brew is about six dollars at the counter. A gallon made in your own refrigerator works out to roughly forty cents a glass, and the only labor involved is twelve hours of doing absolutely nothing.

• Starbucks Cold Brew — the base for everything below
• Vanilla Sweet Cream Cold Brew — the one I make more than any other, all summer
• Chocolate Cream Cold Brew — where you learn cold foam
• Iced Brown Sugar Oat Milk Shaken Espresso — the shaking is not decorative; it is what builds the foam
• Iced Caramel Macchiato · Iced Vanilla Latte · Iced White Chocolate Mocha · Iced Coconut Mocha Macchiato

A dedicated cold brew maker is optional, but it’s what makes this stick. Most people try cold brew once and quit because they strain it through cheesecloth at eleven at night. A fine filter basket and a cleaning brush remove that entirely.

If you are taking it out the door — and that’s the point — a ceramic-lined insulated tumbler keeps it genuinely cold for a full day without the metallic edge stainless gives you.

Step 4: Add a Blender

Now the blended half of the menu opens up, and it is the half most likely to get made twice in one week because everybody in the house wants one.

Caramel Frappuccino · Mocha Frappuccino · Vanilla Bean Frappuccino · Matcha Green Tea Frappuccino · Strawberry Frappuccino · Horchata Frappuccino

One free trick that fixes a watery frappuccino permanently: freeze your leftover cold brew in an ice cube tray and blend with coffee ice instead of water ice. The drink gets stronger as it melts, not weaker. It costs nothing, and it is the difference between a good homemade frappuccino and a genuinely great one.

Step 5: The Pastry Case

Nobody walks in for just the coffee. You get to the register, you see the case, and the four-dollar drink becomes a nine-dollar morning. This is where the savings stop being cute — a whole tray of scones costs about what one costs at the counter.

Bakery: Blueberry Muffin · Banana Walnut Bread · Pumpkin Bread · Blueberry Scones · Petite Vanilla Scones · Cake Pops · Cranberry Bliss Bars · Cream Cheese Danish

Breakfast and lunch: Ham and Cheddar Egg Bites · Bacon Gruyère Egg Bites · Egg White Bites · Spinach Feta Wrap · Bacon and Gouda Sandwich · Ham and Swiss Croissant · Tomato and Mozzarella Focaccia · Grilled Cheese · Potato, Cheddar and Chive Bakes · Egg and Cheddar Protein Box

Most of this reheats well and can be built on a Sunday, which is the actual unlock — the weekday version takes four minutes.

The Half of the Menu With No Coffee In It

This surprises people. An enormous share of what crosses that counter has no coffee in it at all, and these are the easiest recipes on the entire list.

Pink Drink · Dragon Drink · Paradise Drink · Violet Drink · Very Berry Hibiscus Refresher · Kiwi Starfruit Refresher · Medicine Ball · Chai Tea Latte · Lemonade

The Medicine Ball deserves its reputation. Green tea and peach tea with honey and lemonade, and knowing how to make it at nine at night when nothing is open, is worth considerably more than the recipe suggests.

Step 6: What to Buy, and What to Skip

I will be blunt, because this is the advice I most wish somebody had given me.

Do not buy the espresso machine first. I have watched more people spend four hundred dollars, use it eleven times, and quietly move it to the garage than I can count — almost always because they bought it before they knew which drinks they actually make. Buy the fifteen-dollar frother. Give it a month. Figure out your real order. Then decide.

Skip the bottled versions. You are paying a premium for something you can build better in ninety seconds once the syrup is in your refrigerator.

When you are ready, the ladder goes like this: a moka pot is good, and most people never need to go further. A Nespresso is better if you want consistency without developing technique, and mine came with a frother that heats the milk while it froths. A fully automatic machine is best for most people — and I put it there because it is very easy to clean, which is what determines whether a machine stays on your counter or ends up in the garage. And if you want the hobby rather than the coffee, a Rancilio Silvia makes wonderful espresso, but it genuinely takes a knack.

I have a full buyer’s guide coming with prices and photos of each one. (Internal link to add once the buyer’s guide post is live.)

Where to go from here

If you read nothing else on this page, read this part. Tonight, make the vanilla syrup. That is the whole assignment. Tomorrow, make the vanilla latte with it. By the weekend, you will have a jar of cold brew in the refrigerator, and you will have stopped thinking of any of this as difficult.

And come tell me how it went in the CopyKat Community — I read everything, and the drinks people ask for in there are the ones I develop next.

         

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A Cantina Chicken Soft Taco is built from three parts, and only one of them requires cooking. Chicken breast is cut into small pieces and simmered in a broth seasoned with tomato paste, garlic and onion powder, and two kinds of paprika until it turns tender and takes on a deep red color.

The pico de gallo is raw and takes ten minutes. Roma tomatoes, white onion, jalapeño, and cilantro get finely diced, tossed with lime juice and salt, then chilled so the flavors have time to come together. That chill is not optional if you want the pico to taste like more than chopped vegetables.

Assembly is a warm flour tortilla, a spoonful of drained chicken, and a handful of cold toppings. The ingredient list looks long because most of it is spices you already have, and the few outliers, like nutritional yeast and MSG, earn their shelf space quickly.

Why the Taco Bell Cantina Chicken Soft Taco is the perfect addition to your Taco Night

Do you want to upgrade your Mexico-inspired dinners? Try this copycat Taco Bell Cantina Chicken Soft Taco recipe. Customers may love Taco Bell for its inexpensive meals, but with the introduction of the Cantina menu items, quality took a major leap forward. The star of this recipe is definitely the tender chicken simmered in a fully flavored sauce, but the homemade pico de gallo is pretty great, too. Wrap it all up in a soft flour tortilla and top with cool iceberg lettuce and crunchy purple cabbage for the ultimate Taco Night.

Don’t be put off by the long list of ingredients. There are certainly a few oddballs you may need to buy specifically for this recipe, but once you take one bite, you’ll definitely want to make it on the regular, so the Taco Bell Cantina Chicken Soft Taco ingredients won’t go to waste.

Ingredients and their roles

For the pico de gallo:

• Roma tomatoes – Finely diced. Romas have thick walls and few seeds, so the pico stays chunky instead of turning watery.
• White onion – Finely diced, for crunch and a clean, sharp bite.
• Jalapeño – Seeded and minced. Removing the seeds and white ribs keeps the heat present but manageable.
• Fresh cilantro – Chopped, for the bright, grassy note that defines pico de gallo.
• Lime – Juiced, for acidity that lifts the whole mixture and keeps the tomatoes tasting fresh.
• Salt – Draws moisture from the tomatoes and sharpens every other flavor in the bowl.

For the Cantina Chicken:

• Chicken breast – The main protein. Its mild flavor stays out of the way of the seasoning.
• Chicken broth – The braising liquid, and the meaty foundation of the sauce.
• Tomato paste – Adds concentrated tomato flavor, body, and a touch of sweetness.
• Garlic powder – Gives even garlic flavor without the harsh edge of raw cloves.
• Onion powder – Adds savory onion depth that dissolves smoothly into the broth.
• Sweet paprika – Colors the chicken and adds gentle peppery sweetness.
• Smoked paprika – Deepens the color and adds the faint smokiness that reads as grilled.
• Salt – Seasons the chicken and pulls the other spices into focus.
• MSG – Optional, but it delivers the clean savory quality the restaurant version has. ACCENT is widely available.
• Nutritional yeast – Rounds out the seasoning with nutty, cheesy umami.

For assembling:

• Soft flour tortillas – Six-inch size. Flour is softer and milder than corn, so it holds the filling without competing with it.
• Iceberg lettuce – Shredded, for cool crunch that adds texture more than flavor.
• Purple cabbage – Shredded, for firmer crunch, a mild peppery earthiness, and color.

Ingredient Notes

• Use Roma tomatoes specifically. Beefsteak and vine tomatoes contain far more seed gel, which will pool at the bottom of the bowl and make the tacos soggy.
• Roll the lime hard against the counter before cutting it. A rolled lime gives noticeably more juice, and bottled lime juice has a dull, slightly bitter edge that shows up immediately in raw pico.
• Nutritional yeast is found in the health food aisle or in bulk bins, sold as flakes rather than powder. It keeps for months and is worth buying for this recipe alone.
• Buy tortillas from the refrigerated case if your store carries them. Shelf-stable tortillas contain more preservatives and tend to crack rather than fold.

How to make Taco Bell Cantina Chicken Soft Tacos  

To prepare the pico de gallo:

1. In a mixing bowl, combine all the ingredients for the Pico de Gallo and mix well.
2. Cover the top of the bowl with plastic wrap and chill for at least thirty minutes to allow the flavors to meld.

To cook the Cantina Chicken:

1. Cut the chicken breasts into quarter-inch pieces and reserve.
2. Add the remaining Cantina Chicken ingredients to a medium-sized pot over medium-low heat and stir to combine.
3. Add the chicken pieces to the pot and stir well to coat.
4. Bring the sauce to a simmer and cook uncovered for 20 minutes. Check the chicken to make sure it is cooked through.
5. Remove the pot from the heat and place the cover on top to keep the chicken warm.

To assemble the Cantina Chicken Soft Tacos:

1. Warm the tortillas for about 30 seconds on each side in a dry pan over medium heat.
2. Spoon two tablespoons of the drained chicken in the center of each tortilla. Top with shredded iceberg lettuce, shredded purple cabbage, and pico de gallo.
3. Fold in half and serve immediately.

What to serve with these premium tacos

Complete your taco night by adding a couple of the Taco Bell favorites below.

Taco Bell Cheesy Fiesta Potatoes – These are just about the feistiest potatoes you’ve ever tasted. The recipe starts with a base of crispy, seasoned, fried potatoes, then tops them with nacho cheese sauce and a dollop of sour cream. It is the perfect combination of flavorful spices, warm cheese, and cool, refreshing sour cream.

Taco Bell Dirty Mountain Dew Baja Blast Dream Soda – Everyone loves Mountain Dew Baja Blast, but have you ever tried Taco Bell’s twist, the Dirty Mountain Dew Baja Blast Dream Soda? A shot of vanilla-flavored cream transforms an ordinary glass of Baja Blast into something completely different and utterly delicious.

Taco Bell Caramel Apple Empanadas – Finish off your meal with these fusion apple pie empanadas. The flaky empanada dough makes a flavorful crust for the caramel-and-apple filling. Fried until crispy and finished with a drizzle of vanilla glaze, these apple pie hand pies are perfect as dessert or a quick snack.

Storing and make-ahead instructions

Refrigerator Storage: Cool the chicken to room temperature, then transfer it to an airtight container with its sauce and refrigerate for up to three days. Store the pico de gallo in a separate airtight container for up to three days, though it is best in the first day or two. The pico will release liquid as it sits, so drain it before serving. Keep shredded lettuce and cabbage in their own container and expect them to wilt within a day or two.

Reheating Method: Warm the chicken covered over medium-low heat on the stove with a splash of chicken broth to loosen the sauce, which tightens in the fridge. Cook until heated through, about six minutes. Warm the tortillas fresh in a dry skillet right before serving. Never reheat the pico or the shredded vegetables.

Freezer Storage: The cooked chicken freezes well for up to three months in an airtight container with its sauce. Thaw overnight in the refrigerator before reheating. Do not freeze the pico de gallo. Raw tomatoes rupture as they freeze and thaw into a watery, mushy mixture with none of the crunch that makes pico worth making.

More Taco Bell Copycat Recipes 

• Taco Bell Soft Tacos – The original seasoned beef version in the same flour tortilla. Make both and let people at the table pick their side.
• Authentic Taco Bell Crunchy Tacos – The hard-shell classic the whole menu was built on, with the seasoned beef recipe worth knowing by heart.
• Taco Bell Fresco Crunchy Taco Recipe – Swaps cheese for pico de gallo, so the pico you just made has a second home.
• Taco Bell Double Decker Taco – A crunchy taco wrapped in a soft tortilla with beans between the layers. The Cantina chicken works in it beautifully.
• Taco Bell Cheesy Fiesta Potatoes – Crispy seasoned potatoes under warm nacho cheese sauce and sour cream. The side dish that finishes taco night.

Check out more of my copycat Taco Bell recipes to make any time you have a craving.

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Taco Bell Cantina Chicken Soft Tacos Copycat Recipe

Chicken simmered in seasoned tomato broth, wrapped in warm flour tortillas with pico de gallo, iceberg lettuce, and purple cabbage.

Course Main Course

Cuisine Mexican

Diet Halal

Keyword Chicken, comfort food, Quick, Spicy

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 213kcal

Author Stephanie Manley

Ingredients

Pico de Gallo

• 3 Roma tomatoes finely diced
• 1/2 cup finely diced white onion
• 1 jalapeño seeded and minced
• 1/4 cup chopped fresh cilantro
• juice of 1 lime
• 1/2 teaspoon salt

Cantina Chicken

• 1 1/2 cups chicken broth
• 4 teaspoons tomato paste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt
• 1/4 teaspoon MSG (Accent) (optional but accurate)
• 1/2 teaspoon nutritional yeast
• 1 1/2 pounds chicken breast finely chopped (1/4-inch cubes)

Taco Assembly

• 8 soft flour tortillas (6-inch)
• 2 cups shredded iceberg lettuce
• 1 cup shredded red cabbage

Instructions

• To make the pico de gallo, combine the tomatoes, onion, jalapeño, cilantro, lime juice, and salt in a medium-sized bowl. Mix well. Taste and adjust the seasoning. Refrigerate until ready to use.
• To make the cantina chicken, combine the chicken broth, tomato paste, garlic powder, onion powder, paprika, smoked paprika, salt, MSG (optional), and nutritional yeast in a pot over low heat. Mix well. Add the finely chopped chicken and simmer over medium-low heat for at least 20 minutes, or until the chicken is cooked through.
• Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap in a damp paper towel and microwave for 30 to 45 seconds.
• To assemble the tacos, spoon the chicken down the center of each tortilla. Top with shredded lettuce, purple cabbage, and a spoonful of pico de gallo.

Notes

• Chill the chicken breast in the freezer for 15 minutes before you cut it. Firm breast holds its shape under the blade, which makes an even quarter-inch dice much easier and keeps every piece cooking at the same rate.
• Drain the chicken before it goes in the tortilla. Sauce is what turns a soft taco into a wet, torn mess halfway through eating it. Keep the extra sauce in the pot for spooning over rice later.
• Taste the sauce before the chicken goes in. Once raw chicken is in the pot, you cannot taste and adjust until the whole batch has cooked through.
• Leave the pot uncovered for the full simmer. The open pot lets the broth reduce into a sauce that clings to the meat, while a lid traps steam and leaves the chicken sitting in thin liquid.
• Make the pico first, before you touch the chicken. It needs the full 30 minutes cold, and that window is exactly how long the chicken takes to cut and simmer.
• Do not add the lettuce and cabbage until the moment you serve. Cold shreds against a hot tortilla will wilt within a couple of minutes.

Nutrition

Calories: 213kcal | Carbohydrates: 20g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 1019mg | Potassium: 535mg | Fiber: 2g | Sugar: 4g | Vitamin A: 652IU | Vitamin C: 16mg | Calcium: 67mg | Iron: 2mg

         

Comments

• The simmering step in the paprika-tomato broth is what sets ... by Maggie

 

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This is a baked snack mix that combines salty crunchy favorites with a caramel-style glaze. Bugles, Rice Chex, mini pretzel twists, dry roasted peanuts, and honey roasted peanuts are coated in a brown sugar and butter syrup, baked until the coating turns crisp, and topped with Reese’s Pieces while still warm.

The result is part Chex mix and part caramel corn, with a little something for everyone in each handful. It is made for game days, tailgates, and parties, but it also works as a holiday gift or an after-school snack.

Why you’ll love this recipe 

Since you can prepare this mix ahead of time, you’ll have plenty of time to cheer on your favorite team with your friends without being stuck in the kitchen. Unfortunately, that may lead to perhaps the biggest problem with this version of Chex Mix.

If you aren’t careful, it’s so good you’ll wind up eating all of it before your guests even show up! But don’t worry, this best Sweet and Salty Chex Mix recipe is so quick and easy to make, you can whip up another batch during the pregame show!

Sweet and Salty Chex Mix ingredients

For Sweet and Salty Chex Mix with Bugles, you’ll need:

• Bugles – Add a crunchy, salty corn snack whose hollow cone shape traps extra glaze.
• Rice Chex cereal – Provides a light, crisp base with nooks that hold the coating.
• Mini pretzel twists – Bring a sturdy, salty crunch that contrasts with the sweet glaze.
• Dry roasted peanuts – Add savory, salty richness and a hearty crunch.
• Honey roasted peanuts – Layer in a lightly sweet, nutty flavor that bridges the salty and sweet ingredients.
• Light brown sugar – Forms the base of the caramel-style glaze and adds gentle molasses flavor.
• Unsalted butter – Gives the glaze its rich, buttery flavor while letting you control the salt.
• Light corn syrup – Keeps the glaze smooth and glossy by preventing sugar crystals from forming.
• Salt – Sharpens the glaze’s flavor and keeps it from tasting one-note sweet.
• Vanilla extract – Rounds out the caramel flavor with warm, aromatic notes.
• Baking soda – Makes the syrup foam so it coats thinly and bakes up crisp.
• Reese’s Pieces – Add pops of color, peanut butter flavor, and candy sweetness.
• Nonstick cooking spray or neutral oil – Keeps the sticky glaze from sticking to the pan.

Ingredient Notes

• Swap the candy. If you are not a fan of Reese’s Pieces, M&Ms work just as well.
• Swap the cereal. Corn Chex or Wheat Chex can replace Rice Chex.
• Use light brown sugar, not dark. Dark brown sugar has more molasses and can make the glaze taste heavier and brown faster in the oven.
• Measure the baking soda carefully. Too much can give the glaze a bitter, soapy aftertaste.

How to make this version of Chex Mix 

To make this classic sweet and salty snack mix:

1. Preheat the oven to 350°F. 
2. Heavily spray a large roasting pan with non-stick spray or grease with a neutral cooking oil like canola. 
3. Pour the Bugles, Rice Chex, mini pretzels, and both types of peanuts into the greased roasting pan, and use your hands to gently combine. Reserve for later. 
4. In a medium saucepan, stir together the light brown sugar, unsalted butter, light corn syrup, and salt. Bring to a full boil over medium heat while stirring with a wooden spatula. 
5. Remove the saucepan from the heat and carefully stir in the vanilla extract and baking soda. The mixture will foam, so keep your hands away from the saucepan. 
6. Carefully pour the hot syrup over the ingredients in the roasting pan. 
7. Shake the roasting pan and use a wooden spatula to coat the ingredients evenly. 
8. Bake for 15 minutes in the center of the preheated oven. After every 5 minutes of cooking, remove the mix from the oven and stir gently with a wooden spatula. 
9. While the Chex Mix bakes, Line two baking trays with parchment paper. 
10. Spread the hot mix on the prepared parchment-lined baking trays and return to the oven for 2 more minutes. Watch carefully to avoid burning the mix. 
11. Remove the baking pans and set on wire racks.  
12. Sprinkle the Reese’s Pieces over the warm mix while the syrup is still sticky. 
13. Cool the Sweet and Salty Chex Mix with Bugles entirely before eating or storing. 

This sweet and salty mix is perfect to make ahead of time

You can make this 2 days ahead and store this sweet and salty Chex mix recipe with Bugles in an airtight container.

What to serve with it? 

Build the best snack table in the neighborhood with these easy-to-make recipes: 

Fried mushrooms. Logan’s Roadhouse Fried Mushrooms are hot and crispy. Their earthy flavor highlights the sweetness of the Chex mix. 

Mississippi meatballs. A platter of these beef and pepperoncini Mississippi Meatballs tossed in a tangy sauce will add a bit of savory zip to your next party. 

Veggies and dip. Lighten things up with a bowl of Dill Dip and plenty of crudite. Baby carrots, celery sticks, and bell pepper strips are great options.

How to store Chex Mix

Put Sweet and Salty Chex Mix with Bugles in an airtight container. You can keep it in the cupboard at room temperature or, for long-term storage, freeze it.

How long does it last? 

Room-temperature Chex Mix, kept away from excessive moisture, will stay fresh for two to three weeks. Frozen Chex Mix is good for two or three months. But don’t throw away the mix if it loses a little crunch.

Reheating it on a parchment-lined baking tray in a 350°F oven for a few minutes can go a long way to reviving it. 

Popular snack recipes

• Cheddar Chex Mix
• Cheetos Popcorn
• Original Chex Mix
• Party Cracker Mix
• Peanut Butter Snack Mix

Check out more of my easy snack recipes to make for any occasion.

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Sweet and Salty Chex Mix with Bugles

Bugles, Rice Chex, pretzels, and two kinds of peanuts baked in a buttery brown sugar glaze and finished with Reese's Pieces. Keeps for weeks.

Course Appetizer, Snack

Cuisine American

Keyword Party Food, Quick, salty, sweet

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 26

Calories 227kcal

Author Stephanie Manley

Ingredients

• 4 cups Bugles
• 4 cups Rice Chex
• 1 cup bite-sized pretzel twists
• 1 cup dry roasted peanuts
• 1 cup honey roasted peanuts
• ¾ cup firmly packed brown sugar
• ½ cup butter
• 3 tablespoons light corn syrup
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• 1 ½ cups Reese’s Pieces or M&Ms

Instructions

• Preheat the oven to 350°F. Spray a large roasting pan with nonstick cooking spray.
• Place the Bugles, Chex, pretzels, and peanuts in the prepared pan. Mix and set aside.
• In a heavy 2-quart saucepan, combine the brown sugar, butter, corn syrup, and salt. Cook over medium heat, stirring occasionally, until the mixture comes to a full boil. Remove from the heat, add the vanilla and baking soda, and stir. The mixture will foam up and expand.
• Pour the syrup over the cereal mixture and toss to coat.
• Bake the Chex mix on the center rack for 15 minutes, removing every 5 minutes to stir.
• Remove the Chex mix from the oven and spread it out over wax paper to cool for about 2 minutes before sprinkling the Reese’s Pieces on top.
• When completely cool, store in an airtight container.

Notes

• Have everything ready before the syrup boils. Once the baking soda goes in, the syrup starts to thicken and set, so pour it over the mix right away.
• Stir from the edges in. The mix along the sides of the roasting pan browns fastest. Pull it toward the center each time you stir.
• Watch the final two minutes. Ovens vary, and sugar goes from golden to burned quickly. If the glaze starts to darken at the edges, take the sheets out early.
• Wait for the Reese’s Pieces. Adding the candy before baking melts the shells. Sprinkling it on right out of the oven lets it stick without losing its crunch.
• Cool it spread out. Leaving the mix piled in the roasting pan traps steam and softens the coating. A single layer on parchment sets up crispness.

Nutrition

Calories: 227kcal | Carbohydrates: 27g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 239mg | Potassium: 109mg | Fiber: 2g | Sugar: 17g | Vitamin A: 290IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 3mg

         

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Crumbl Snickerdoodle Cookies are a larger-format take on the classic rolled cookie. Where traditional snickerdoodles are often thin and crisp, Crumbl’s version is thick and disc-shaped, with sides that set firm in the oven while the center stays soft and pillowy. The cinnamon-sugar coating goes on before baking and sets into a slightly crunchy shell that gives way to a tender interior.

The dough uses two types of sugar, white granulated and powdered, which serve different structural roles. Granulated sugar provides browning and body, while powdered sugar dissolves completely into the butter during creaming and contributes to the fine, smooth crumb that sets this cookie apart from standard snickerdoodles.

Two leaveners alongside cream of tartar work together to give the cookies lift without excessive spread, keeping them thick and substantial. A short chill before baking firms up the butter and helps the cookies hold their shape through the entire bake.

What makes Crumbl Snickerdoodle Cookies so good?

Some folks skip the snickerdoodles, thinking they are too plain. But if you have ever tried a Snickerdoodle Cookie from Crumbl, you know that there is nothing plain about them. These oversized cookies have a rich, buttery flavor and a tender, fine crumb that nearly melts in your mouth, with a cinnamon-and-sugar coating that creates a crunchy exterior. Crumbl Snickerdoodle Cookies are easy enough to make for a school lunch, and impressive enough for a neighborhood cookie exchange.  

Ingredients and their roles in the recipe

For the Snickerdoodle Crumbl Cookie dough, you’ll need:

• All-purpose flour – provides the structure for the cookies.
• Cream of tartar – chemically reacts with baking soda to provide additional leavening and gives the cookies a slight tang.
• Salt – enhances the taste of all the other ingredients in the recipe.
• Baking powder acts as a leavener, helping ensure the cookies puff up rather than spread out.
• Baking soda – reacts with the cream of tartar for even more lift.
• Unsalted butter, softened – adds richness and flavor. Softened butter whips better and holds more air than cold butter for a lighter dough.
• White granulated sugar – sweetens the dough and helps with browning.
• Powdered sugar – dissolves completely to promote a finer crumb.
• Eggs, large, room temperature – act as a binder for the dough and add richness. Room-temperature eggs combine more evenly with the other ingredients.
• Vegetable oil – helps keep the cookies tender for longer.
• Vanilla extract – adds complexity that works well with both cinnamon and sugar.

For the cinnamon and sugar coating for this Crumbl Cookie Snickerdoodle recipe, you’ll need:

• White granulated sugar – gives the cookies the perfect sweetness and a crackly topping.
• Ground cinnamon – its warm, slightly spicy taste is a traditional flavor component of snickerdoodles.

How to make the Snickerdoodles

How to make the dough for this Snickerdoodle Crumbl Cookie recipe:

1. In a medium mixing bowl, whisk together the flour, cream of tartar, salt, baking powder, and baking soda. Set aside.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter, white granulated sugar, and powdered sugar. Start on LOW and increase to MEDIUM as the sugar incorporates into the butter. Continue mixing until the butter lightens in color and increases in volume. If you don’t have a stand mixer, use a hand mixer.
3. With the mixer set on LOW, add the eggs, vegetable oil, and vanilla extract. Mix until fully combined.
4. Add the dry ingredients to the wet ingredients and mix on LOW until combined. The dough will be crumbly.
5. Turn the dough out onto a clean work surface and knead by hand until smooth.
6. Return the cookie dough to the bowl, cover it, and chill for 30 minutes.

To make the cinnamon and sugar coating:

1. In a clean, small mixing bowl, whisk together the white granulated sugar and powdered cinnamon.
2. Cover and reserve for later.

To finish the Crumbl Cookie Snickerdoodle recipe:

1. Preheat the oven to 350°F.
2. Place parchment paper on a baking sheet and set aside.
3. Divide the chilled dough into quarter-cup portions. Roll each into a ball, then roll in the cinnamon sugar mixture.
4. Place the coated dough balls on the prepared baking sheet, two inches apart.
5. Use a drinking glass with a flat bottom to gently press the dough balls into discs about three-quarters of an inch thick.
6. Bake in the preheated oven for 9 to 10 minutes. Fully baked cookies have solid sides and soft middles.
7. Press the cookies again as soon as they come out of the oven. Stop pressing as soon as cracks start to appear on the edges.
8. Cool the cookies on the baking sheet for two minutes, then transfer them to a wire rack to finish cooling.

What to serve with these cookies

Check out these other copycat Crumbl Cookie favorites:

Crumbl Ultimate Peanut Butter Cookies – Peanut butter fanatics won’t be able to get enough of these Peanut Butter Cookies. The drizzle of peanut butter on top is tempting enough, but it’s the peanut butter filling that really makes these cookies so addictive.

Crumbl Sugar Cookies – These are the ones that made Crumbl Cookies a household name. They’re sweet and fluffy, and that iconic pink frosting is undoubtedly eye-catching. One bite of these Crumbl Sugar Cookies proves that simplicity can be delicious.

Crumbl Chocolate Chip Cookies – You may already have a favorite cookie, but these oversized chewy chocolate chip cookies may become your next obsession. They have the perfect texture for dipping and come loaded with melty milk chocolate chips.  

Crumbl Birthday Cake Cookies – Colorful and festive cookies that work as a treat for kids and adults alike. 

Storing and freezing instructions

Countertop Storage: Keep the cooled cookies in an airtight container on the counter for up to three days. Adding a piece of white bread will help capture humidity and extend storage time by a few days.

Freezer Storage: Freeze the cookies on a baking tray and then transfer them to a freezer bag. They will stay fresh in the freezer for at least a month. Thaw them on the counter, or enjoy them frozen!

More copycat cookie recipes

• Dave’s Cookies Butter Pecan Meltaways
• Panera Kitchen Sink Cookies
• Panera Lemon Drop Cookies
• Subway Footlong Chocolate Chip Cookie
• Walkers Shortbread Cookies

Check out more of my easy cookie recipes to make for any occasion.

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Crumbl Snickerdoodle Cookies Recipe

Buttery, oversized snickerdoodle cookies with a fine crumb and a crunchy cinnamon-sugar coating. A copycat of the fan-favorite Crumbl version.

Course Dessert

Cuisine American

Keyword baked, comfort food, kid-friendly, sweet

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Chilling 30 minutes minutes

Total Time 1 hour hour

Servings 24

Calories 109kcal

Author Stephanie Manley

Ingredients

Cookies

• 2 3/4 cups all-purpose flour
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 stick (4 ounces) unsalted butter softened
• 1/2 cup sugar
• 1 cup powdered sugar
• 2 large eggs room temperature
• 1/4 cup vegetable oil
• 1/2 teaspoon vanilla extract

Cinnamon Sugar Coating

• 6 tablespoons sugar
• 2 tablespoons cinnamon

Instructions

• In a large mixing bowl, combine the flour, cream of tartar, salt, baking powder, and baking soda. Mix well.
• In a separate large mixing bowl, cream together the butter and both sugars until soft using an electric mixer. Add the eggs, vegetable oil, and vanilla extract and mix again until fully blended.
• Add the dry ingredients to the wet ingredients and blend until fully incorporated. The mixture will be very crumbly at first. Continue mixing and kneading with your hands if necessary. Cover the bowl and refrigerate for 30 minutes.
• To make the cinnamon sugar coating, combine the white sugar and cinnamon in a small bowl and mix well.
• Preheat the oven to 350°F and line a large baking sheet with parchment paper.
• Scoop the chilled cookie dough with a large (3-tablespoon) cookie scoop or a 1/4-cup measuring cup. Use your hands to roll each scoop into a smooth, round ball. Coat the balls of dough with cinnamon sugar and place them 2 inches apart on the baking sheet. Use a glass to press them flat. Bake for 9 to 10 minutes, checking periodically.
• As soon as the cookies come out of the oven, use a flat-bottomed glass to gently press them into round disks, being careful not to flatten them too much. The edges of the cookies should appear cracked after pressing.
• Allow the cookies to cool on the baking sheet for 2 minutes. Then transfer to a cooling rack to cool completely.

Notes

• Do not skip the chill. Refrigerating the dough for 30 minutes firms the butter and gives the cookies their structure in the oven. Without this step, the cookies spread too much and lose their thickness.
• The crumbly dough is intentional. After mixing, the dough looks crumbly before kneading. Kneading it by hand for a minute or two brings it together smoothly. If the dough still won’t come together after thorough kneading, add an extra egg yolk and try again.
• Timing the post-bake press matters. Press too hard and you flatten the cookie completely. Stop too soon, and you skip the cracks. The window is narrow: as soon as small cracks appear around the edge, stop pressing.
• Cool on the pan first. The cookies firm up considerably during the first two minutes on the hot baking sheet. Moving them to the rack too soon risks breaking them.

Nutrition

Calories: 109kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 7mg | Potassium: 10mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 143IU | Vitamin C: 0.03mg | Calcium: 10mg | Iron: 0.1mg

         

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Banana split pie takes the parts of the sundae that people actually remember and rebuilds them in a pie shell. Sliced bananas line a graham cracker crust, a whipped cream cheese filling with crushed pineapple goes over the top, and whipped topping, chopped pecans, maraschino cherries, and chocolate syrup finish it off.

Nothing about it requires baking. You soften cream cheese, whip a filling, layer, and chill. An hour in the refrigerator turns a soft filling into something that slices cleanly.

It travels well to picnics and potlucks, and it appeals to kids and adults for slightly different reasons. Kids see a sundae. Adults notice that it is not as sweet as it looks, because the pineapple and bananas carry a lot of the flavor.

Why you should try this pie

This no-bake pie is simple to make and tastes great. Both kids and adults will love it, making it the perfect bring-along for any picnic or potluck. Many recipes use a pudding mix, like banana pudding; we use natural fruit so you get the best flavors imaginable.

Ingredients for this banana split pie dessert

To make this pie, you’ll need:

• Graham cracker pie shell – Provides the crisp, sweet base that stands in for the sundae dish.
• Bananas – Line the crust and carry the signature banana split flavor through every bite.
• Cream cheese – Forms the filling and balances the sweetness with a little tang.
• Powdered sugar – Sweetens the filling and helps it set without adding grit.
• Vanilla extract – Rounds out the dairy flavors and keeps the filling from tasting flat.
• Crushed pineapple – Adds bright acidity and fruit texture to the cream cheese layer.
• Whipped topping – Creates the light top layer that stands in for soft serve.
• Pecans – Add toasted crunch against the soft filling.
• Maraschino cherries – Finish the pie the way they finish a sundae.
• Chocolate syrup – Drizzled at serving for the classic sundae look and flavor.

Ingredient notes

• A store-bought 9-inch graham cracker shell works well here. Make your own if you have the time and want a thicker, more buttery crust.
• Whipped cream cheese blends into the filling faster than block cream cheese and needs less time on the counter.
• Choose bananas that are yellow with just a few brown speckles. Very ripe bananas turn mushy and darken quickly once sliced.
• Drain the crushed pineapple in a fine mesh strainer and press gently. Leftover juice is what makes a filling loose.

How to make a no-bake banana split pie

1. Please take out the cream cheese to let it come up to room temperature.
2. Drain the crushed pineapples.
3. Slice the bananas into quarter-inch-thick rounds and use them to line the bottom and sides of the graham cracker pie shell. 
4. Add the softened cream cheese, powdered sugar, and vanilla to the bowl of a stand mixer. If you don’t have a stand mixer, use any medium mixing bowl and a hand mixer.
5. Mix the ingredients on low speed with a flat beater attachment. You may have to stop mixing from time to time to scrape down the sides of the bowl with a rubber spatula.
6. When the filling is light and airy, use a rubber spatula to gently fold the drained crushed pineapples into the filling. 
7. Place the banana slices on the graham cracker crust. Cover the banana slices with the filling and smooth it flat. 
8. Add a layer of whipped topping.
9. Sprinkle the top of the pie with the chopped pecans and decorate with maraschino cherries.
10. Refrigerate the pie for at least one hour before garnishing with chocolate sauce and serving. 

Substitutions to consider

Try swapping out the nuts. Walnuts go particularly well with bananas.

However, if you plan to serve the pie to a large group, you may want to avoid using nuts because someone may have nut allergies.

Feel free to add your favorite sundae toppings and sauces, such as hot fudge sauce to the pie. Broken Reese’s Peanut Butter Cups, M&Ms, crushed Heath bars, and strawberry sauce are all great options. 

Recipe Variations

• Hot fudge finish: Warm hot fudge sauce and spoon it over each slice at the table instead of chocolate syrup.
• Different crust: An Oreo crust, a sugar cookie crust, or a pecan crust all work in place of graham cracker.
• Different nuts: Walnuts pair particularly well with bananas and are a direct swap for the pecans.
• Loaded sundae version: Scatter broken peanut butter cups, M&Ms, or crushed toffee bars over the whipped topping.
• Strawberry banana split: Add sliced fresh strawberries with the bananas and finish with strawberry sauce alongside the chocolate syrup.

Serving Suggestions and Pairings

Coffee or hot tea cuts the richness of the cream cheese filling and is the easiest pairing for an afternoon slice.

For a dessert table, serve it alongside something with a different texture, such as a plate of brownies or a bowl of fresh berries.

For a wine pairing, a chilled Moscato d’Asti or a demi-sec sparkling wine matches the pineapple and banana without overwhelming them.

Storage instructions

• Freezer Storage: Not recommended. Bananas turn brown and watery when thawed, and the cream cheese filling separates, leaving the crust wet.
• Refrigerator Storage: Store covered in the refrigerator for up to 5 days. The banana slices darken slightly after the first day, and the crust softens gradually, so the pie is at its best within the first 48 hours.
• Reheating Method: None. Serve this pie cold, straight from the refrigerator. If it has been out on a buffet, return it to the refrigerator for 20 minutes before slicing so the filling firms up again.

Favorite no-bake pie recipes

• Blueberry Cream Pie
• Coconut Cream Pie
• Marie Callender’s Lemon Cream Cheese Pie
• Orange Creamsicle Kool-Aid Pie
• Turtle Pie

Check out more of my easy pie recipes to make for any occasion.

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No-Bake Banana Split Pie

A no-bake banana split pie with sliced bananas, crushed pineapple, and sweet cream cheese filling in a graham cracker crust, topped with pecans and cherries.

Course Dessert

Cuisine American

Keyword banana, Chocolate Syrup, Creamy, No Bake, Pie, sweet

Prep Time 15 minutes minutes

Chilling 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8

Calories 477kcal

Author Stephanie Manley

Ingredients

• 1 graham cracker pie crust
• 2 bananas sliced
• 8 ounces cream cheese softened
• 1 ½ cups powdered sugar
• 1 ½ teaspoons vanilla extract
• 1 cup crushed pineapple drained
• 8 ounces whipped topping
• ½ cup chopped pecans
• 6 to 8 maraschino cherries drained
• chocolate syrup

Instructions

• Set the cream cheese on the counter and let it come to room temperature. Cold cream cheese will not whip smooth and leaves lumps in the filling.
• Drain the crushed pineapple in a fine mesh strainer, pressing gently to release the juice.
• Slice the bananas into rounds about a quarter inch thick.
• Line the bottom and sides of the graham cracker pie shell with the banana slices.
• Add the softened cream cheese, powdered sugar, and vanilla extract to the bowl of a stand mixer fitted with the flat beater. A medium bowl and a hand mixer work just as well.
• Mix on low speed until the filling is light and airy, stopping now and then to scrape down the sides of the bowl with a rubber spatula.
• Fold the drained crushed pineapple into the filling with the spatula, using a gentle motion so you keep the air you just worked in.
• Spread the filling over the banana slices and smooth the top flat.
• Add a layer of whipped topping over the filling.
• Sprinkle the chopped pecans across the top and arrange the maraschino cherries.
• Refrigerate the pie for at least 1 hour. Drizzle with chocolate syrup just before serving.

Notes

• Toss the banana slices with a little lemon or pineapple juice before layering them if the pie will sit out on a buffet. The acid slows browning without changing the finished pie’s flavor.
• Add the chocolate syrup at the table, not in the refrigerator. Syrup drizzled hours ahead bleeds into the whipped topping and turns the surface gray.
• Toast the pecans in a dry skillet for a few minutes, then cool them completely before adding them to the pie. The flavor difference is noticeable, and it takes almost no time.
• Wipe your knife between slices with a warm, damp cloth. A clean blade is what separates a neat wedge from a smeared one.

Nutrition

Calories: 477kcal | Carbohydrates: 63g | Protein: 5g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 29mg | Sodium: 216mg | Potassium: 279mg | Fiber: 3g | Sugar: 47g | Vitamin A: 441IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 1mg

         

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

A Cantina Chicken Bowl is a layered rice bowl built on two cooked components and a handful of cold toppings. The base is a tomato-tinted long-grain rice seasoned with cumin, onion powder, and chicken bouillon. Over that goes chicken breast, cut small, simmered in a seasoned broth until it turns tender and picks up color from two kinds of paprika.

The toppings do the rest of the work. Warm black beans, shredded iceberg lettuce, and purple cabbage go on first, then sour cream, guacamole, and shredded cheddar finish the bowl. Nothing here requires a grill, a marinade, or special equipment.

At home, the recipe stretches further than a drive-thru order. One batch of rice and one pot of chicken build four to six bowls, and you control the salt, the portion size, and how much guacamole ends up on top.

Why is the Taco Bell Cantina Chicken Bowl perfect for meal prep?

Got a busy schedule, but don’t want to resort to expensive, unhealthy takeout? A Taco Bell Cantina Chicken Bowl makes feeding the family quick and easy with just a little bit of prep. You can simmer the chicken chunks and make the seasoned rice days ahead of time, then keep them in the fridge for the day when cooking from scratch isn’t gonna happen. When dinner rolls around, reheat the meat and rice while you get the toppings ready for a no-stress dinner or lunch.

What makes these bowls so good?

The tender chicken may take center stage, but every component of the dish makes this dish a hit. Even the bed of rice is loaded with intense flavors you just won’t find in most rice bowl recipes. But it is the earthy black beans and creamy guacamole, fresh iceberg lettuce, crunchy purple cabbage, tangy sour cream, and a sprinkle of shredded cheddar cheese that make this bowl something you’ll want to make again and again.  

Ingredients

For the pico de gallo:

• Roma tomatoes – Finely diced. Romas have thick walls and few seeds, so the pico stays chunky instead of turning watery.
• White onion – Finely diced, for crunch and a clean, sharp bite.
• Jalapeño – Seeded and minced. Removing the seeds and white ribs keeps the heat present but manageable.
• Fresh cilantro – Chopped, for the bright, grassy note that defines pico de gallo.
• Lime – Juiced, for acidity that lifts the whole mixture and keeps the tomatoes tasting fresh.
• Salt – Draws moisture from the tomatoes and sharpens every other flavor in the bowl.

For the Cantina Chicken:

• Chicken breast – The main protein. Its mild flavor stays out of the way of the seasoning.
• Chicken broth – The braising liquid, and the meaty foundation of the sauce.
• Tomato paste – Adds concentrated tomato flavor, body, and a touch of sweetness.
• Garlic powder – Gives even garlic flavor without the harsh edge of raw cloves.
• Onion powder – Adds savory onion depth that dissolves smoothly into the broth.
• Sweet paprika – Colors the chicken and adds gentle peppery sweetness.
• Smoked paprika – Deepens the color and adds the faint smokiness that reads as grilled.
• Salt – Seasons the chicken and pulls the other spices into focus.
• MSG – Optional, but it delivers the clean savory quality the restaurant version has. ACCENT is widely available.
• Nutritional yeast – Rounds out the seasoning with nutty, cheesy umami.

For assembling:

• Soft flour tortillas – Six-inch size. Flour is softer and milder than corn, so it holds the filling without competing with it.
• Iceberg lettuce – Shredded, for cool crunch that adds texture more than flavor.
• Purple cabbage – Shredded, for firmer crunch, a mild peppery earthiness, and color.

Ingredient Notes

• Use Roma tomatoes specifically. Beefsteak and vine tomatoes contain far more seed gel, which will pool at the bottom of the bowl and make the tacos soggy.
• Roll the lime hard against the counter before cutting it. A rolled lime gives noticeably more juice, and bottled lime juice has a dull, slightly bitter edge that shows up immediately in raw pico.
• Nutritional yeast is found in the health food aisle or in bulk bins, sold as flakes rather than powder. It keeps for months and is worth buying for this recipe alone.
• Buy tortillas from the refrigerated case if your store carries them. Shelf-stable tortillas contain more preservatives and tend to crack rather than fold.

How to make Cantina Chicken Bowls

To prepare the seasoned rice:

1. Rinse the rice until the water runs clear. Set aside.
2. Place a saucepan over medium heat and add the unsalted butter.  
3. When the butter melts, add the rinsed rice and stir continuously to coat each grain with butter.
4. Add the water, tomato sauce, onion powder, cumin powder, and chicken bouillon powder. Stir to dissolve the bouillon powder.
5. Reduce the heat to low, cover the saucepan, and simmer for about 20 minutes, or until the rice absorbs all the liquid.
6. Remove the covered saucepan from the heat and set aside for five minutes. Fluff the rice before serving.

To cook the Cantina Chicken:

1. Cut the chicken breasts into quarter-inch pieces. Set to the side.
2. Place a pot over medium-low heat and add the remaining Cantina Chicken ingredients. Stir to combine the ingredients.
3. Stir the chicken pieces into the sauce, and bring it to a simmer.
4. Don’t cover the pot and cook the chicken for about 20 minutes, or until cooked through.
5. Set the pot aside and cover it.

To assemble a Taco Bell Cantina Chicken Bowl:  

1. Stir salt and cumin into the black beans and heat them in a saucepan over low heat or in the microwave for a minute or two.
2. Scoop the seasoned rice into a bowl.
3. Spoon the Cantina Chicken over the rice. Add some of the extra sauce from the pot if you like saucy rice.
4. Top with warm black beans, shredded iceberg lettuce, and purple cabbage.
5. Garnish with a dollop of sour cream, some guacamole, and a sprinkling of shredded cheddar cheese.

What to serve with these rice bowls

A Cantina Chicken Rice Bowl makes a full meal on its own, but why not pair it with one or two of the recipes below for a Mexican-inspired feast?

Chili’s Presidente Margarita – This is not your typical dive bar Margarita. From the aged tequila to the inclusion of Presidente brandy, this premium-style Margarita recipe is meant to impress. It’s smooth and sweet, and almost too easy to drink, so don’t go overboard.

Chipotle’s Guacamole – Skip the guac from the store, and make your own. Chipotle’s Guacamole is simple, but wonderfully tasty. The creaminess of the avocados is lightened by fresh citrus juices and a touch of salt, while the chopped jalapeno, fresh garlic, and sharp red onions take this recipe to the next level of yum.

Poncho’s Mexican Buffet Sopapillas – Cap your meal off with these sopapillas. Think of them as Mexican beignets. They are great with just a touch of honey or a shake of cinnamon and sugar. Or if you are really ambitious, try serving these with cajeta, a caramel sauce made with goat milk!

Storage & Reheating Instructions

Refrigerator Storage: Cool the chicken to room temperature, then transfer it to an airtight container with its sauce and refrigerate for up to three days. Store the pico de gallo in a separate airtight container for up to three days, though it is best in the first day or two. The pico will release liquid as it sits, so drain it before serving. Keep shredded lettuce and cabbage in their own container and expect them to wilt within a day or two.

Reheating Method: Warm the chicken covered over medium-low heat on the stove with a splash of chicken broth to loosen the sauce, which tightens in the fridge. Cook until heated through, about six minutes. Warm the tortillas fresh in a dry skillet right before serving. Never reheat the pico or the shredded vegetables.

Freezer Storage: The cooked chicken freezes well for up to three months in an airtight container with its sauce. Thaw overnight in the refrigerator before reheating. Do not freeze the pico de gallo. Raw tomatoes rupture as they freeze and thaw into a watery, mushy mixture with none of the crunch that makes pico worth making.

More Taco Bell Favorites

• Taco Bell Soft Tacos – The original seasoned beef version in the same flour tortilla. Make both and let people at the table pick their side.
• Authentic Taco Bell Crunchy Tacos – The hard-shell classic the whole menu was built on, with the seasoned beef recipe worth knowing by heart.
• Taco Bell Fresco Crunchy Taco Recipe – Swaps cheese for pico de gallo, so the pico you just made has a second home.
• Taco Bell Double Decker Taco – A crunchy taco wrapped in a soft tortilla with beans between the layers. The Cantina chicken works beautifully in it.
• Taco Bell Cheesy Fiesta Potatoes – Crispy, seasoned potatoes topped with warm nacho cheese sauce and sour cream. The side dish that finishes taco night.

Check out more of my easy Mexican food recipes and the best copycat Taco Bell recipes right here on CopyKat!

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Taco Bell Cantina Chicken Bowl Copycat Recipe

Tender simmered chicken over tomato-seasoned rice with black beans, guacamole, sour cream, and cheddar. A copycat bowl built for meal prep.

Course Main Course

Cuisine Mexican

Keyword comfort food, kid-friendly, Quick

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 811kcal

Author Stephanie Manley

Ingredients

Seasoned Rice

• 1 cup long grain rice rinsed until the water runs clear
• 1 tablespoon butter
• 2 cups water
• 1/2 cup tomato sauce
• 1/2 teaspoon onion powder
• 1/4 teaspoon cumin
• 1/2 teaspoon chicken bouillon powder

Cantina Chicken

• 1 1/2 cups chicken broth
• 4 teaspoons tomato paste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt
• 1/4 teaspoon MSG (Accent) (optional but accurate)
• 1/2 teaspoon nutritional yeast
• 1 1/2 pounds chicken breast finely chopped (1/4-inch cubes)

Bowl Assembly

• 1 can (15.5 ounces) black beans drained and rinsed
• pinch salt optional
• pinch cumin powder optional
• 1/2 head iceberg lettuce shredded
• 1/4 head red cabbage shredded
• 1/2 cup sour cream
• 1 cup guacamole
• 1 cup shredded cheddar cheese

Instructions

• To prepare the seasoned rice, melt the butter in a medium-sized pot over medium heat. Add the washed rice and sauté until it becomes shiny. Add the water, tomato sauce, onion powder, cumin, and chicken bouillon powder. Reduce the heat to low. Cover and simmer for about 20 minutes or until the rice is tender. Remove from the heat and let stand for 5 minutes. Fluff with a fork before using.
• To prepare the cantina chicken, combine the chicken broth, tomato paste, garlic powder, onion powder, paprika, smoked paprika, salt, MSG (optional), and nutritional yeast in a pot over low heat. Mix well. Add the finely chopped chicken. Simmer over medium-low heat for at least 20 minutes, or until the chicken is cooked through.
• Warm the black beans in a small saucepan over low heat (or microwave for 1 to 2 minutes). Season with a pinch of salt and cumin if desired.
• To build each bowl, start with a generous scoop of seasoned rice. Add a portion of the cantina chicken with some of its sauce spooned over the top. Arrange the black beans, shredded iceberg lettuce, and shredded red cabbage around the bowl. Add a dollop of sour cream and a scoop of guacamole. Finish with a handful of shredded cheddar cheese. Serve immediately.

Nutrition

Calories: 811kcal | Carbohydrates: 73g | Protein: 58g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 163mg | Sodium: 2170mg | Potassium: 1800mg | Fiber: 15g | Sugar: 7g | Vitamin A: 2081IU | Vitamin C: 47mg | Calcium: 353mg | Iron: 5mg

         

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Fire Sauce might not be the hottest of Taco Bell’s sauce packets, but it’s usually the first one to disappear from the drawer. This copycat version leans on tomato paste for body and color, jarred jalapeño slices and a jalapeño-Fresno hot sauce for heat, and a handful of dried spices for that familiar Tex-Mex flavor.

What makes homemade Fire Sauce so good?

One of the best things about going to Taco Bell is not the inexpensive burritos and tacos, or even its iconic Dirty Mountain Dew Baja Blast Dream Soda; it’s those sauce packets. Everyone has a stash in a drawer at home, and the first variety to go is the Fire Sauce.

It may not be the spiciest, but it does have a pronounced kick thanks to the jalapeños. But what everyone loves is not just the heat, but the deep, savory, and slightly garlicky tomato flavor. If you can’t get enough, you could buy a bottle at the store, or make your own with this copycat Taco Bell Fire Sauce.

Why this recipe works 

Yeast extract, whether it’s Marmite, Vegemite, or a nutritional yeast paste, is a small addition that does a lot of work. It contributes glutamates that read as savory umami rather than a distinct flavor of their own, which is part of what makes the packet version taste more complex than a basic tomato-and-hot-sauce blend.

Simmering the blended sauce briefly softens the sharp edges of the raw vinegar and dried chili powder without cooking off the fresher jalapeño flavor. Chilling it for at least an hour afterward lets the tomato paste, spices, and hot sauce settle into each other, so the sauce tastes rounder the next day than it does straight off the stove.

Ingredients and their roles in the recipe

For this Taco Bell Fire Sauce recipe, you’ll need:

• Tomato paste – thickens the sauce, gives it a rich, red color, and adds a bit of acidity.
• Water – thins out the tomato paste and helps to hydrate the dried seasonings and spices.
• White vinegar – boosts the acidity with a clean, sharp tang.
• Jalapeño pepper slices, drained from a jar – provides mild heat and the classic green chili pepper flavor.
• Red jalapeño or Fresno chili hot sauce, jarred (Cholula Chili Lime works well) – supplies the majority of the heat and a bit of citrus if using a lime-infused hot sauce.
• Chili powder – adds the traditional flavors of Tex-Mex cooking.
• Dried onion flakes – give the sauce slight onion notes without any sharpness. The flakes will hydrate in the sauce, providing a bit of texture.
• Onion powder – boosts the mild onion flavor without adding sharpness or making the sauce too chunky.
• Dried garlic (or garlic powder) – contributes a savory depth to the sauce.
• Salt – enhances the taste of the other ingredients.
• White granulated sugar – sweetens the sauce slightly, offsetting some of the heat and acidity.
• Yeast extract (such as Marmite, Vegemite, or nutritional yeast paste) – deepens the umami flavor and imparts an umami element.

Ingredient Notes

• Cholula Chili Lime is a good match for the hot sauce here, but any red jalapeño or Fresno chili hot sauce works.
• Marmite, Vegemite, and nutritional yeast paste are largely interchangeable in this recipe. Use whichever you already have on hand.
• Jarred jalapeño slices bring a bit of brine and tang that fresh jalapeños won’t, so stick with the jar for the closest match to the original.

How to make Taco Bell Fire Sauce

To prepare a copycat Taco Bell Fire Sauce at home:

1. Pour all the liquid sauce ingredients into the jar of a blender, then add the remaining ingredients.
2. Pulse a few times and then blend until smooth.
3. Pour the blended sauce into a small saucepan. Scrape down the sides of the blender jar with a spatula to get everything into the pan.
4. Bring the sauce to a simmer over medium heat while stirring constantly. The sauce will not thicken much.
5. Pour the sauce into a heat-resistant container and let it cool on the counter.
6. When the sauce is at room temperature, transfer it to a lidded container. Using a squeeze bottle makes it easier to use the sauce.
7. Chill for at least an hour to let the flavors come together.

What to serve this sauce on

Fire Sauce goes best with richer, heavier foods. Of course, this Taco Bell Fire Sauce recipe is a natural for topping your Tex-Mex favorites, but there are so many options. Below are three great ones.

Taco Bell Double Decker Taco – Soft taco? Hard taco? Why choose? A Taco Bell Double Decker Taco starts with a fully loaded hard taco and then wraps it in a warm soft taco smothered in refried beans. The combination of textures is what makes this dish stand out.

Joe’s Crab Shack Coconut Shrimp – The sweet shredded coconut coating is the star of the show here. It gives the tender shrimp a big crunch, great texture, and a touch of tropical sweetness. A quick dip in a spicy sauce heightens the sweetness of the Coconut Shrimp.

Homemade Chicken Nuggets – Everyone loves chicken nuggets, but you don’t need to buy overpriced and processed frozen ones. These crispy nuggets are made with breast meat and coated with Panko before frying. They come out of the oil crispy and tender. Toss with Fire Sauce for a better-than-Buffalo-wings snack or meal.

Storing instructions

Refrigerator Storage: Store in an airtight container in the refrigerator for up to 1 week. The sauce will settle, so give it a good shake before using.

Reheating Method: This sauce is served cold or at room temperature, so reheating isn’t necessary.

Freezer Storage: Freeze in a freezer-safe container for up to 1 month. Freezing the sauce in ice cube trays, then transferring the cubes to a freezer bag, makes it easy to thaw just what you need. Thaw in the refrigerator overnight before using.

More copycat Taco Bell sauce recipes

• Chipotle Sauce
• Mild Taco Sauce
• Nacho Cheese Sauce
• Quesadilla Sauce
• Chicken Quesadilla with Creamy Jalapeno Sauce

Check out more of my easy sauce recipes and the best copycat Taco Bell recipes here on CopyKat!

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Taco Bell Fire Sauce

A copycat Taco Bell Fire Sauce with tomato paste, jalapeno, and a savory umami depth, ready in about an hour.

Course Condiment, Sauce

Cuisine Mexican

Diet Gluten Free, Low Salt, Vegan

Keyword condiment, Homemade, Quick, Spicy

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Chilling 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 48

Calories 5kcal

Author Stephanie Manley

Ingredients

• 1 can tomato paste (6 ounces)
• 2 1/2 cups water
• 2 1/2 tablespoons white vinegar
• 1/4 cup finely minced or blended jalapeño slices from a can, drained
• 1 tablespoon red jalapeño or Fresno chili hot sauce such as Cholula Chili Lime or similar red jalapeño variety
• 1 tablespoon chili powder
• 1 tablespoon dried onion flakes
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried garlic or garlic powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon yeast extract sold as Marmite, Vegemite, or nutritional yeast paste

Instructions

• Place all the ingredients into a blender and blend until just smooth.
• Transfer to a saucepan and bring to a gentle simmer over medium heat, stirring constantly, about 4 to 5 minutes. Do not boil or reduce aggressively; this is a thin sauce by design. Let cool to room temperature.
• Transfer to a glass jar or squeeze bottle and refrigerate for at least 1 hour before serving to allow the flavors to sharpen and meld.

Notes

• Blend the sauce thoroughly so the dried onion flakes and garlic fully break down. Any gritty texture usually means it needs another 15 to 20 seconds in the blender.
• Simmering the sauce briefly mellows the raw edge off the vinegar and chili powder without cooking off the fresh jalapeño flavor.
• Taste the sauce again after it’s chilled. It mellows and rounds out as it sits, so it can taste sharper straight off the stove than it will the next day.

Nutrition

Calories: 5kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.05g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 124mg | Potassium: 44mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 116IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.2mg

       

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These are fried wings, not baked ones, and the frying is what earns the crisp skin that holds sauce without going soft. The wings cook in small batches at 350 degrees, rest on a wire rack, and get tossed at the last minute so they hit the table still crackling.

The sauce is four ingredients whisked together in a small pot while the last batch fries. Louisiana hot sauce carries the heat, white vinegar sharpens it, Worcestershire adds savory depth, and butter pulls the whole thing into something that clings.

Nothing here is fussy. The only real technique is to keep the oil at the right temperature and sauce in small batches rather than dumping everything into one bowl at the end.

Why this recipe works

Louisiana hot sauce is aged in barrels before bottling, and that aging is what separates it from the sauces most wing recipes call for. The peppers mellow and round out, so the sauce reads as tangy and full rather than sharply hot, which is why these wings taste different from a bottle-standard buffalo wing even though the method is identical.

Vinegar and Worcestershire work on opposite ends of the same problem. The vinegar keeps the sauce bright so the butter does not flatten it, while the Worcestershire brings anchovy and molasses notes that give the finished sauce a savory backbone.

Butter does more than add richness. Melted butter emulsifies with the vinegar-based hot sauce into a mixture thick enough to coat, which is why a butterless hot sauce runs straight off a wing and pools on the plate.

Ingredients For Louisiana Hot Sauce Chicken Wings

For the Wings

• Chicken wings – The perfect protein base that crisps beautifully when fried and provides the ideal surface for sauce adhesion
• Vegetable oil for frying – Creates the crispy exterior while keeping the inside juicy

For the Louisiana Hot Sauce

• Louisiana Hot Sauce – The star ingredient that provides the distinctive aged pepper flavor and primary heat source
• White distilled vinegar – This adds brightness and enhances the tangy notes of the sauce
• Worcestershire sauce – Contributes savory umami depth and complexity
• Unsalted butter – Creates richness and helps the sauce coat the wings evenly

Although a Louisiana brand of hot sauce is suggested for this recipe, feel free to use your favorite (yes, even Crystal’s is okay here).

Equipment You Will Need 

Use an electric fryer if you have one. But you can also make this recipe by frying in a Dutch oven or other heavy-bottom pot. 

How To Make Hot Wings With Louisiana Hot Sauce

To prep the chicken:

1. If you purchased whole chicken wings, use a sharp knife or poultry shears to snip off the wing tip and then divide the wing into two parts at the joint.

To fry the wings:

1. Heat the vegetable oil to 350°F. If you are frying on the stove, use a heavy-bottomed pot with a clip-on deep-fry thermometer. Even if you have an electric deep fryer, it is a good idea to double-check the oil’s temperature since your fryer’s built-in thermometer may not be accurate. 
2. Fry the chicken wings in small batches until cooked through, about 8 to 10 minutes. If you are not confident the chicken is fully cooked, check with an instant-read thermometer to ensure it is at least 165°F. 
3. Drain the chicken on a wire rack on top of a rimmed baking tray. Tent with aluminum foil to keep warm.
4. Continue to fry the wings in batches as necessary. 

To prepare the hot sauce:

1. While cooking the last batch of wings, combine all the ingredients for the wings’ sauce in a small pot over medium-low heat. 
2. Let the butter melt and whisk well.
3. Remove the pot from the heat and cover it to keep the sauce warm. 

To sauce the wings:

1. Put about six wings into a medium metal mixing bowl.
2. Add about two ounces of hot sauce and toss to coat. 
3. Use tongs to transfer the wings to the serving plate. 
4. Repeat as needed.

Recipe Variations

This sauce is so good you will want to use it on just about everything. Here are a few suggestions:

• Toss grilled drumsticks with the hot sauce. 
• Substitute chicken thighs for the wings. 
• Pound boneless chicken breast, bread it in seasoned flour, and fry. Give the fried chicken cutlet a good dunk in the Louisiana Buffalo sauce, then serve on a toasted bun. 

What To Serve With Louisiana Hot Wings

You can’t lose with the classic trio of blue cheese dressing, carrot, and celery, but you may want to add a side of either French fries or onion rings. Beer drinkers will definitely want to pair these wings with a hoppy IPA.

How To Store the Leftovers 

Cool the extra chicken wings on a wire rack and store them in an airtight container in the fridge for up to three days. 

How to Freeze Leftover Louisiana Hot Sauce Wings

You can freeze chicken wings, but make sure the wings were not previously frozen since you should never refreeze thawed meat. To freeze cooked Louisiana hot wings:

1. Lay the wings out on a baking tray.
2. Pop the tray in the freezer for about one hour or until the wings are frozen solid.
3. Transfer the wings to a freezer or an airtight container. They will last in the freezer for up to three months. 

What’s the Best Way to Reheat Louisiana Wings

The best way to reheat Louisiana hot sauce chicken wings is in the air fryer:

1. Preheat the air fryer to 350°F.
2. While the oven is preheating, take out the wings to warm up a bit. 
3. Reheat the thawed chicken wings in a single layer in the air fryer for five minutes. 
4. Turn the wings over and crank the temperature to 400°F for about two more minutes, then serve. 

If you don’t have an air fryer, use the oven:

1. Remove the wings from the fridge. 
2. Preheat the oven to 375°F. 
3. Spray a baking tray with vegetable oil and arrange the chicken wings on the tray in a single layer. 
4. Reheat the chicken until hot, about 15 minutes. Flip the chicken halfway through the cooking time. 

Popular chicken wing recipes

• Applebee’s Flamin’ Hot Cheetos Wings
• Buffalo Wild Wings Asian Zing Wings
• Dry Rub Smoked Wings
• KFC Honey BBQ Wings
• Wings and Things Garlic Buffalo Wings
• Wingstop Cajun Wings

Check out more of my game day recipes including wings, dips, and so much more!

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Louisiana Hot Sauce Chicken Wings

Crispy fried chicken wings tossed in a Louisiana hot sauce butter with vinegar and Worcestershire. A tangy, aged-pepper alternative to buffalo wings.

Course Appetizer

Cuisine American, Cajun, Creole, Southern

Keyword Chicken, Fried, Party Food, Spicy

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 438kcal

Author Stephanie Manley

Ingredients

• 3 pounds chicken wings
• oil for frying
• 2 cups Louisiana Hot Sauce
• ½ cup butter
• 1 tablespoon distilled white vinegar
• 1 teaspoon Worcestershire sauce

Instructions

• If the wings are not pre-cut, straighten the wings and cut them at each joint, dividing each wing into 3 parts. Reserve the wingette and drumette and discard the wing tip (or save it for another use).
• Preheat the vegetable oil to 350°F in a deep fryer or large heavy-bottomed pot.
• Deep-fry the wings for 8 to 10 minutes. The wings will be done when they reach an internal temperature of 165°F and the juices run clear.
• When the wings have finished cooking, remove them from the deep fryer and drain them on a wire rack resting on a baking sheet.
• While the chicken is cooking, prepare the sauce by combining the Louisiana Hot Sauce, butter, vinegar, and Worcestershire sauce in a small pot over medium-low heat. Whisk until the butter melts and the sauce emulsifies.
• When you are ready to serve the wings, place them into a bowl, add a ladle or two of sauce, and toss to coat.

Notes

 

• Let the oil recover to 350 degrees between batches. A pot that drifts down to 315 degrees produces wings that absorb oil rather than seal against it.
• Dry wings fry better than wet ones. If you have time, lightly salt the pieces and let them rest uncovered in the fridge for an hour before frying.
• Warm sauce clings better than cold sauce. If the pot cools while you work through the batches, set it back over low heat for a minute rather than pouring cold sauce onto hot wings.
• Do not cover finished wings tightly. Trapped steam turns crisp skin into soft skin, which is why the foil goes on as a loose tent.
• Taste the sauce before the first toss. Different hot sauce brands vary in salt and acid content, and a splash of vinegar or a little more butter brings it back into balance.

Nutrition

Calories: 438kcal | Carbohydrates: 2g | Protein: 23g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 2338mg | Potassium: 319mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 783IU | Vitamin C: 61mg | Calcium: 27mg | Iron: 2mg

       

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What makes the Cream Cheese Danish so easy to make at home?

Mornings are always best with your favorite hot beverage. But what if you feel a little peckish? Then you’ll definitely appreciate a Cheese Danish from Starbucks. These pastries from your favorite coffee shop are extra flaky and have a sweet cheese filling.

The spot-on copycat Starbucks Cheese Danish recipe makes it incredibly easy to bake them at home. So, what’s the secret? Instead of using homemade dough, this recipe swaps refrigerator-case crescent roll dough. Genius, and so tasty!

Ingredients and their roles in the recipe

For the filling of this Starbucks Cheese Danish recipe, you’ll need:

• Neufchâtel cheese, softened to room temperature – the base of the filling. Neufchâtel cheese provides a smooth creaminess, with a touch of acidity.
• Full-fat sour cream – loosens the neufchâtel cheese while adding richness and boosts the tang.
• White granulated sugar – sweetens the filling without overpowering the flavors.
• Vanilla extract – adds depth and complexity to the filling.
• Lemon extract – flavors the filling with a noticeable lemon taste
• Lemon zest – the citrus oils cut some of the heaviness of the dairy-based filling and give the Danish a lighter, fresher aroma.
• Fine sea salt – enhances the flavor of the other ingredients in the recipe.

To finish recreating the Cheese Danish from Starbucks at home, you’ll need:

• Crescent roll dough, tubes – replaces making dough from scratch and simplifies the recipe while still delivering a flaky, buttery pastry.
• Egg – used for the egg wash to promote a shiny crust on the pastry.
• Water – thins out the egg.

How to make this Cream Cheese Danish

To prepare the cheese filling for the danishes:

1. Place the room-temperature neufchâtel cheese, sour cream, white granulated sugar, vanilla extract, lemon extract, lemon zest, and fine sea salt in the bowl of a stand mixer, hand mixer, or use a wooden spoon.
2. Beat on MEDIUM-LOW until the cream cheese mixture is completely smooth and becomes fluffy. . The mixture should be light and spreadable, not stiff. Reserve for later.

To form the danishes:

1. Preheat your oven to 375°F. Line a baking tray with a Silpat mat or parchment paper. Set it off to the side.
2. Remove the crescent dough from the tube. Don’t unroll the dough, but cut the log in half. Then cut each half in half again. Repeat with the second tube of crescent dough.
3. Lightly flour your working surface and your hands.
4. Shape each piece of dough into a rectangle and then make an indentation in the center.
5. Transfer the prepped dough onto the prepared baking tray.
6. Spoon a tablespoon and a half of the cheese filling into the indentations in the dough.
7. Mix the egg with the water and brush the eggwash onto the dough.

To finish the danishes:

1. Bake for 16–18 minutes until the dough is golden brown, and the filling is set, but not dry.
2. Cool the danishes on the baking tray for about ten minutes before eating.

What to serve with this

Check out these other Starbucks breakfast favorites you can make at home.

Bacon & Gouda Artisan Breakfast Sandwich – Elevate your breakfast sandwiches with this gourmet version. The fluffy egg, smooth slices of gouda, and savory applewood-smoked bacon served on a chewy ciabatta roll is the perfect way to start any day.

Ham and Cheddar Egg Bites – Sous vide cooking gives you the most tender, fluffiest eggs you’ve ever had, without any added fat. These Egg Bites are loaded with cheddar, Monterey Jack, Gruyère, and cottage cheese, topped with chopped red peppers for pops of color and sweetness.

Starbucks Cinnamon Dolce Latte – Sweet and creamy, this hot latte may be the ultimate autumnal sipping decadence. The homemade cinnamon dolce syrup is easy to make and transforms an ordinary latte into something unforgettably delicious. Top with whipped cream and a dusting of cinnamon to warm you on even the coolest fall day.

Storing and reheating instructions

Refrigerator Storage: Let Starbucks Cream Cheese Danish cool completely and place in a single layer in an airtight container. Chill for up to three days.

Freezer Storage: Lay the room-temperature danish on a baking tray and freeze for at least an hour. Wrap each in plastic and freeze in an airtight container for up to a month. Thaw in the fridge before reheating.

Reheating Instructions: Place the thawed danish directly on a baking tray and bake for about 6 minutes in a preheated 325°F oven until warmed through.

Favorite Starbucks copycat recipes

• Banana Walnut Bread
• Blueberry Muffins
• Blueberry Scones
• Grilled Cheese Sandwich
• Ham and Swiss Croissant
• Tomato and Mozzarella on Focaccia

Check out more of my easy breakfast recipes and the best copycat Starbucks recipes here on CopyKat!

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Starbucks Cream Cheese Danish Copycat

Flaky crescent dough filled with a smooth, lemony Neufchâtel cheese filling. This Starbucks copycat Danish bakes up golden in under 20 minutes.

Course Breads, Breakfast, Brunch, Dessert, Snack

Cuisine American

Diet Vegetarian

Keyword baked, cheesy, comfort food, Quick

Prep Time 20 minutes minutes

Cook Time 16 minutes minutes

Cooling 8 minutes minutes

Total Time 44 minutes minutes

Servings 8

Calories 296kcal

Author Stephanie Manley

Ingredients

• 8 ounces Neufchâtel cheese (not cream cheese), softened to room temperature
• 1 tablespoon full-fat sour cream
• 2 1/2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1/4 teaspoon lemon zest
• 1/2 tsp fine sea salt
• 2 8-ounce cans crescent dough
• 1 egg

Instructions

• Preheat the oven to 375°F. Line a baking sheet with a Silpat mat or a sheet of parchment paper.
• Beat the Neufchâtel cheese, sour cream, sugar, vanilla extract, lemon extract, lemon zest, and salt until completely smooth. The mixture should be light and spreadable, not stiff.
• Do not unroll the crescent dough. Slice each log into 4 rounds (8 total rounds from 2 cans). On a lightly floured surface, press each round into an oblong shape. Gently stretch this into a rectangle. To create an indentation for the filling, press two fingers gently into the dough, moving down the center from the top to the bottom of the rectangle and maintaining a raised border around the edges.
• Place the dough on parchment paper and spoon a scant 1 1/2 tablespoons of filling into the center of each. Whisk the egg with 1 tablespoon of water and use this egg wash to brush the exposed edges of the dough.
• Bake for 16 to 18 minutes until deeply golden brown. The filling should look just set — not liquid, not dry.
• Cool the danishes on the pan for 8 minutes before eating to allow the filling to firm and the flavors to settle.

Notes

• Softened cheese is non-negotiable. Set the Neufchâtel cheese on the counter for at least 30 minutes before mixing. Even slightly cold cheese will cause lumps that refuse to smooth out.
• Do not unroll the dough. Cutting the log into rounds preserves the laminated layers and produces a noticeably flakier result. Handle the dough as little as possible before shaping.
• Press the indentation firmly. A shallow or half-hearted indentation will allow the filling to migrate over the edges during baking. The indentation needs a clear border wall to contain it.
• Watch the oven at the 16-minute mark. Crescent dough can shift from golden to over-browned quickly. Pull the danishes as soon as the border turns a deep, even golden-brown.

Nutrition

Calories: 296kcal | Carbohydrates: 28g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 42mg | Sodium: 692mg | Potassium: 54mg | Fiber: 0.01g | Sugar: 10g | Vitamin A: 277IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg

       

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

This copycat Nothing Bundt Cakes Red Velvet Cake starts with a doctored white cake mix, so it comes together more easily than a fully scratch-made bundt cake while still tasting like it came from the bakery counter. The deep red crumb gets its color from liquid food coloring and its flavor from Dutch-process cocoa powder, which is smoother and less bitter than natural cocoa.

Instead of a glaze, this recipe uses a thick cream cheese frosting piped in vertical lines down the sides of the cake and into the center hole, the same way Nothing Bundt Cakes finishes its own cakes. The result is a dense, moist cake with a tangy, sweet topping in every bite.

What makes the Nothing Bundt Cakes Red Velvet taste so good?

While the bakery’s name may be a pun, the baked goods at Nothing Bundt Cakes are no joke. If you have never tried the Nothing Bundt Cakes Red Velvet variety, you may be surprised by just how chocolatey it tastes.

The slightly bitter Dutch-process cocoa powder and mini chocolate chips gave this copycat Red Velvet Bundt Cake a noticeably richer flavor than more traditional Red Velvet cakes. Adding sour cream and melted butter to the batter ensures the cake has a dense, moist crumb, and the thick cream cheese frosting adds a sweet and tangy element.

Serve your family this copycat Nothing Bundt Cakes Red Velvet recipe, and they’ll think you spent a fortune on a decadent gourmet bakery dessert.

Ingredients and their roles in this recipe

For this Nothing Bundt Cakes Red Velvet recipe, you’ll need:  

• White cake mix – provides a simple base for the Red Velvet Cake.
• Unsweetened Dutch-process cocoa powder – gives the cake a subtle, smooth chocolate flavor with less bitterness than traditional cocoa powder.
• Eggs – bind the ingredients and give the cake richness and structure.
• Full-fat sour cream – adds a mild tang and helps keep the cake moist and tender.
• Mini chocolate chips – boost the chocolate flavor of this Red Velvet Bundt Cake recipe.
• Unsalted butter, melted and cooled – offers additional richness.
• Water – hydrates the cocoa powder and the cake mix.
• Liquid red food coloring – gives the cake its traditional vivid color.
• Vanilla extract – pairs well with chocolate, rounding out any harshness from the cocoa powder.

For the cream cheese frosting, you’ll need

• Full-fat cream cheese, at room temperature – acts as the base of the frosting. Gives it a creamy tang.
• Unsalted butter, room temperature – adds richness, slightly thins the cream cheese, and gives it more of the traditional bakery flavor.
• Powdered sugar, sifted – sweetens and thickens the frosting. Sifting ensures there are no lumps, and it dissolves well.
• Vanilla extract – gives the frosting the classic vanilla flavor.
• Kosher salt – enhances the taste of all the other ingredients.

How to make the copycat version

To prep for this Red Velvet Bundt Cake recipe:

1. Preheat the oven to 350 degrees F. 
2. Grease a 10 – 12 -cup bundt cake pan and dust with flour. Reserve for later.

To mix the batter for the cake:

1. In the bowl of a stand mixer fitted with a paddle attachment, mix the white cake mix and Dutch-processed cocoa powder.
2. In a separate mixing bowl, whisk together the eggs, sour cream, melted unsalted butter, water, red food coloring, and vanilla extract.
3. Set the mixer to medium speed and slowly pour the wet ingredients into the stand mixer bowl with the dry ingredients. Mix for a minute, then scrape down the sides of the bowl with a rubber spatula and mix for another minute until the cake batter is thick, glossy, and deep red.
4. Remove the bowl from the mixer and fold in the mini chocolate chips with a spatula until evenly distributed.
5. Pour the cake batter into the greased and floured bundt pan. Lightly tap the bundt cake pan on the counter to break up any air pockets and fully distribute the batter.

To bake the cake:

1. Put the cake in the preheated oven and bake for 35 minutes, and then test if it is done by sticking a skewer into the thickest part of the cake. If it comes out clean, the cake is done. If it is still wet, cook for a minute or two more and retest. Do not overbake the cake.
2. Remove the bundt pan and place it top-side down on a wire rack to cool for 10 minutes. After 10 minutes, invert the cake on the wire rack, and it should slide out.
3. Cool until the cake is room temperature.
4. Wrap the cake in plastic and chill for at least four hours, up to overnight in the fridge.

To make the cream cheese frosting:

1. In a clean stand mixer bowl, beat the cream cheese and room-temperature unsalted butter on medium-high until smooth. The color should lighten in about two minutes.
2. Reduce the speed to low and sprinkle a cup of powdered sugar into the bowl at a time. When all the powdered sugar is added, increase the speed to medium-high and beat for two more minutes until the frosting is white and fluffy.
3. Add the vanilla extract and kosher salt. Beat for 15 more seconds.

To finish the Red Velvet Bundt Cake recipe:

1. Transfer the frosting to a piping bag with a large round tip.
2. Starting 1 inch from the bottom of the cake, dispense a line of frosting from the bottom to the top. Repeat, moving around the cake.
3. Pipe any remaining frosting into the center hole.
4. Store the covered cake in the fridge.

What to serve this with

This Nothing Bundt Cakes Red Velvet recipe pairs perfectly with your favorite beverage or refreshing fruit. Try pairing a slice of cake with one or more recipes below.

Jason’s Deli Fruit Dip – This slightly sweetened sour cream-based dip with a touch of orange extract has enough tang to cut through the richness of a Red Velvet Cake. Serve over cut pieces of your favorite fruit for a refreshing side.

Vietnamese Iced Coffee – Skip the hot coffee when it’s warm out and go with this Iced Vietnamese Coffee instead. The strong New Orleans-style coffee is tempered with sweetened condensed milk for extra creaminess.

Spiced Pecans – These glazed pecans with a generous coating of warm baking spices add a crunchy nutty contrast to the tender cake, while the spices pair amazingly well with the cream cheese frosting

Storing instructions

• Refrigerator Storage: Store the covered cake in the refrigerator for up to 1 week. Slice while cold, then let pieces sit at room temperature for about 20 minutes before serving for the best texture.
• Reheating Method: This cake is served chilled or at room temperature, so reheating is not necessary. If you prefer a slightly softened frosting, let a slice sit at room temperature for 20 to 30 minutes.
• Freezer Storage: Wrap individual slices loosely in foil and place them in a freezer bag for up to 1 month. Thaw overnight in the refrigerator before serving.

Related recipes

• Waldorf Astoria Red Velvet Cake – Another red velvet cake, made from scratch, for comparing bakery style to classic Southern style.
• Chocolate Peppermint Bundt Cake – A bundt cake built on the same rich chocolate base with a holiday peppermint twist.
• Triple Chocolate Bundt Cake with Chocolate Glaze – A bundt cake for serious chocolate lovers, finished with a glaze instead of cream cheese frosting.
• Red Velvet Brownies – The same red velvet and cocoa flavor combination in an easier, no-pan-flipping bar format.

Check out more of my easy cake recipes to make for any occasion.

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Nothing Bundt Cakes Red Velvet Cake

A rich, chocolatey copycat of Nothing Bundt Cakes' Red Velvet Cake, made with Dutch-process cocoa and tangy cream cheese frosting.

Course Dessert

Cuisine American

Keyword baked, Chocolate, Party Food, Red Velvet

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Chilling 4 hours hours

Total Time 4 hours hours 55 minutes minutes

Servings 16

Calories 426kcal

Author Stephanie Manley

Ingredients

Red Velvet Cake

• 1 box (15.25 ounces) white cake mix
• 2 tablespoons unsweetened Dutch process cocoa powder
• 3 large eggs
• 1 cup full-fat sour cream
• 1/2 cup (113 grams) unsalted butter melted and cooled slightly
• 1/4 cup water
• 2 tablespoons liquid red food coloring
• 1 teaspoon pure vanilla extract
• 1 cup mini chocolate chips

Cream Cheese Frosting

• 8 ounces full-fat cream cheese room temperature
• 1/2 cup (113 grams) unsalted butter room temperature
• 3 cups powdered sugar sifted
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt

Instructions

• Preheat the oven to 350°F. Grease a 10- to 12-cup Bundt pan very generously, covering every ridge. Then dust with flour (or use Baker’s Joy spray). This step is not optional; a dense, moist cake will stick to an under-greased pan.
• In a large bowl, whisk the white cake mix and cocoa powder together until fully combined and no cocoa clumps remain. Add eggs, sour cream, melted butter, water, red food coloring, and vanilla and beat on medium speed with a hand or stand mixer for 2 minutes, scraping the bowl halfway through. The batter should be thick, glossy, and deeply red. Fold in the chocolate chips with a spatula until evenly distributed.
• Pour the batter into the prepared Bundt pan. Tap the pan firmly on the counter three times to release any air pockets.
• Bake for 35 to 40 minutes, until a thin skewer inserted in the thickest part comes out with just a few moist crumbs — not wet batter, not bone-dry. Start checking at 35 minutes. Do not overbake.
• Remove from the oven and let cool in the pan on a wire rack for exactly 10 minutes. Carefully invert the cake onto the rack and let cool to room temperature.
• When the cake has cooled completely, wrap it in plastic wrap and refrigerate for at least 4 hours or ideally overnight. Refrigeration will prevent the piped frosting from sliding and allow the texture to firm.
• To make the frosting, beat the cream cheese and butter on medium-high speed until completely smooth and light, about 2 minutes. Add 1 cup of powdered sugar at a time, beating on low speed. Increase the speed to medium-high and beat for 2 more minutes until fluffy and bright white. Add the vanilla and salt; beat briefly to combine.
• Transfer the frosting to a piping bag fitted with a large round tip (Wilton 1A or similar). Hold the tip slightly away from the cold cake surface. Starting 1 inch from the base, pipe thick, vertical stripes straight up the sides of the cake all the way around. Pipe any remaining frosting into the center hole.
• Refrigerate until ready to serve. Eat cold or at a cool room temperature.

Notes

• Room temperature eggs and dairy blend more evenly into the batter, so pull them out about 30 minutes before you start.
• Measure the cocoa powder by spooning it into the measuring cup and leveling it off. Scooping directly from the container packs in too much and can dry out the crumb.
• Chilling the cake before frosting isn’t optional here. It firms up the crumb enough to hold the piped frosting lines cleanly.

Nutrition

Calories: 426kcal | Carbohydrates: 59g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 354mg | Potassium: 104mg | Fiber: 1g | Sugar: 44g | Vitamin A: 527IU | Vitamin C: 0.2mg | Calcium: 158mg | Iron: 1mg

       

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Chicken Salad Chick’s Broccoli Salad is a cold side dish built around raw broccoli florets tossed in a creamy, slightly sweet, slightly tangy mayo dressing. Two cheeses, cheddar and mozzarella, layer in both sharpness and mild creaminess, while crispy bacon finishes each bite with a smoky, savory note.

The dressing is the key to making this recipe work. A combination of mayonnaise, apple cider vinegar, vegetable oil, and a touch of sugar creates a coating that clings to every floret and mellows beautifully after a 30-minute rest in the fridge. The sugar dissolves as the salad chills, leaving behind a balanced sweetness without making the dressing taste sugary.

This is a make-ahead-friendly recipe, which makes it a natural fit for meal prep, holiday gatherings, and summer cookouts. Like most creamy salads, it tastes better after sitting for a few hours.

What makes the Chicken Salad Chick the perfect salad side dish?

When was the last time you had a really good Broccoli Salad? We’re talking about fresh, crisp broccoli, smoky bacon, and two kinds of shredded cheese, all tossed in a creamy mayonnaise-based dressing with just the right amount of tang. Probably not since your last visit to Chicken Salad Chick, where you ordered their legendary Broccoli Salad. But you don’t have to wait until your next visit to enjoy this Copycat Chicken Salad Chick Broccoli Salad recipe. It’s quick, easy to make, and darn tasty; you’ll want to make it at least once a week.  

Ingredients and their roles in the recipe

For copycat Chicken Salad Chick Broccoli Salad, you’ll need:

• Mayonnaise – forms a creamy base for the dressing and helps it to cling to the broccoli florets.
• Apple cider vinegar – cuts through the richness of the mayo and gives the dressing a bit of a tang.
• Vegetable oil – smooths out the mayo and mixes with the apple cider vinegar for a standard oil-and-vinegar balance.
• Salt – enhances the flavor of the other ingredients in the salad.
• Ground black pepper – brings warmth without increasing the heat.
• White granulated sugar – sweetens the dressing.
• Broccoli, cut into florets – the star of the salad. The fresh, raw broccoli gives the salad a big crunch.
• Cheddar cheese, shredded – adds a slight sharpness and gives the salad its most pronounced ‘cheesiness.”
• Mozzarella cheese, shredded – offers a mild creaminess without any additional bite.
• Bacon bits, freshly cooked and cooled – finishes the salad with a hit of smoky, savory goodness.

How to make this Broccoli Salad

To prepare the dressing for the Chicken Salad Chick Broccoli Salad recipe:

1. In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, vegetable oil, salt, ground black pepper, and white granulated sugar. Most of the sugar will not dissolve right away, but that’s okay since it will completely disappear later.
2. Set the bowl aside while you prep the broccoli.

To prep the broccoli:

1. Discard any leaves from the head of broccoli, give it a good rinse, and dry it completely.
2. Cut off each floret as close as you can to the main stalk.
3. Separate each floret into smaller, bite-sized pieces.

To finish the copycat Chicken Salad Chick Broccoli Salad:

1. Place the prepped broccoli, shredded cheddar, shredded mozzarella, and bacon bits into the bowl with the dressing.
2. Stir well to combine.
3. Cover the bowl with plastic wrap and chill for at least half an hour in the fridge. Stir right before serving.

What to serve with Broccoli Salad

This is a versatile side that works well with casual entrees like grilled and roasted chicken, burgers and franks, thick-cut pork chops, or even meatloaf. Are you looking for a new main to try? Check out the following recipes, which are ideal for serving with Broccoli Salad.

• Easy Baked Mustard Crusted Pork Chops – This is the type of home cooking where flavor and simplicity intersect. You need only four ingredients and about an hour to pull it off. The tangy mustard mixes with the fat of the pork chop to self-baste, and the thin coating of AP flour and seasoned salt gives the chops a big crunch.
• Simple Roast Chicken with Lemon and Herbs – Even today, a whole roasted chicken can feed an entire family on the cheap, and it can do it deliciously when you follow this easy recipe. All it takes is a handful of your favorite fresh or dried herbs and a squeeze of lemon to make a memorable dinner.
• Boston Market Meatloaf – With only a few Boston Markets still operating, getting your meatloaf fix is almost impossible for most people. And that’s a real shame because guests loved the meatloaf Boston Market served. At least you can recreate it with this copycat recipe.

Storage Instructions

• Refrigerator Storage: Store in an airtight container for up to 3 days. The salad reaches peak flavor 4 to 5 hours after mixing. Liquid will collect at the bottom as the salad sits; stir well before serving.
• Reheating Method: This is a cold salad and should not be reheated. Serve straight from the refrigerator.
• Freezer Storage: Not recommended. The mayonnaise-based dressing breaks when frozen and thawed, and the broccoli loses its crisp texture. Make only what you plan to eat within 3 days.

Related Recipes

Looking for more Chicken Salad Chick recipes to make at home?

• Chicken Salad Chick Egg Salad – A creamy, classic egg salad that ranks among the most popular items on the Chicken Salad Chick menu.
• Chicken Salad Chick Grape Salad – Sweet red and green grapes in a cream cheese dressing with crunchy pecans. Perfect for potlucks and summer gatherings.
• Chicken Salad Chick Pasta Salad – Tangy, briny, and fresh, with artichokes, olives, and feta tossed in a bold Italian dressing.

Check out more of my copycat salad recipes to make for any occasion.

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Chicken Salad Chick Broccoli Salad

Fresh broccoli florets, smoky bacon, cheddar, mozzarella, and a creamy tangy mayo dressing. A spot-on copycat of the Chicken Salad Chick favorite.

Course Salad, Side Dish

Cuisine American

Keyword Bacon, Broccoli, Creamy, Vegetable

Prep Time 15 minutes minutes

Chilling 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 455kcal

Author Stephanie Manley

Ingredients

• 1 1/2 cups mayonnaise
• 3 tablespoons apple cider vinegar
• 3 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 5 tablespoons sugar
• 2 pounds broccoli florets
• 1/3 cup shredded cheddar cheese
• 1/3 cup shredded mozzarella cheese
• 1/3 cup real bacon bits

Instructions

• In a medium-sized bowl, combine the mayonnaise, apple cider vinegar, vegetable oil, salt, ground black pepper, and sugar; mix well.
• Remove the broccoli florets from the stem and separate the florets into small bite-sized pieces.
• Add the broccoli florets to the dressing; mix well. Add the cheddar cheese, mozzarella cheese, and bacon bits; mix well.
• Cover and refrigerate for at least 30 minutes before serving.

Notes

• Dry the broccoli thoroughly. Any water left on the florets will dilute the dressing and collect at the bottom of the bowl. After rinsing, pat the broccoli dry or let it air-dry for a few minutes on a clean kitchen towel.
• Chill for at least 30 minutes, but longer is better. The salad reaches peak flavor four to five hours after mixing, once the sugar has dissolved, the dressing has absorbed into the broccoli, and the bacon has softened just slightly. If time allows, make it the morning of your event and refrigerate until ready to serve.
• Stir before serving. The dressing naturally settles toward the bottom of the bowl as the salad sits. A quick stir redistributes everything and freshens the presentation.
• Cut the florets small. Smaller florets mean more surface area for the dressing to coat and easier eating with a fork or spoon. Aim for pieces no larger than about an inch across.

Nutrition

Calories: 455kcal | Carbohydrates: 16g | Protein: 7g | Fat: 41g | Saturated Fat: 8g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 589mg | Potassium: 403mg | Fiber: 3g | Sugar: 10g | Vitamin A: 815IU | Vitamin C: 101mg | Calcium: 115mg | Iron: 1mg

       

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

This Panda Express Black Pepper Sirloin Steak copycat starts by velveting cubed Angus sirloin in a soy sauce, cornstarch, and baking soda marinade, the same technique Chinese-American kitchens use to give stir-fried beef its signature tender texture. From there, the beef gets a fast sear in a hot pan before joining broccoli, mushrooms, onion, and bell pepper.

The dish comes together with a Black Pepper Sauce built from low-sodium soy sauce, tomato paste, white miso paste, oyster sauce, Shaoxing wine, and coarse black pepper. Everything gets tossed together at the end, so the sauce clings to the beef and vegetables instead of pooling in the pan.

What makes Black Pepper Sirloin Steak the copycat recipe you must try?

The Black Pepper Sirloin Steak is a bit of a sleeper hit at Panda Express. This copycat recipe starts with marinating cubed sirloin in a mixture of soy sauce, sesame oil, and a touch of baking soda to tenderize the beef for that classic Chinese-American takeout texture.

Once the beef is marinated, it gets a quick sear, then finishes cooking with crunchy broccoli florets, earthy mushrooms, sweet onion strips, and vibrant red pepper. Stir in the addictive Black Pepper Sauce to finish the dish, and you have a restaurant-quality dish in about the same time it takes to cook rice.

Why this recipe works 

Baking soda raises the pH on the surface of the beef, which is what gives restaurant-style stir-fried meat its tender, almost silky texture, rather than the chewier bite you get from home-style pan-searing alone. Cutting the sirloin into larger cubes, rather than thin strips, also helps, since bigger pieces hold their shape and stay juicy through the quick sear.

The Black Pepper Sauce layers several sources of umami, oyster sauce, tomato paste, white miso paste, and beef stock, so the black pepper itself reads as a bold accent rather than the only flavor in the dish. Searing the beef first and finishing it in the sauce, rather than simmering it the whole time, keeps the exterior seared and the inside tender.

Ingredients and their roles in the recipe

For marinating the beef, you’ll need:

• Regular soy sauce – adds a salty, umami element to the marinade.
• Cornstarch – “velvets” the beef, giving it that American-Chinese takeout texture.
• Baking soda – tenderizes the beef.
• Sesame oil – gives the marinade that traditional Asian flavor.
• Angus sirloin steak, trimmed and cut into inch-and-a-quarter cubes – is the main protein. Cutting the beef into larger cubes keeps the meat from getting lost in the vegetables.

For the Black Pepper Sauce, you’ll need:

• Low-sodium soy sauce – provides the umami flavor without excessive saltiness.
• Tomato paste – thickens the sauce and deepens the flavor without imparting a strong tomato taste.
• White miso paste – gives the sauce a mild fermented flavor and subtle sweetness.
• Oyster sauce – adds the sweet, umami element people love in American-Chinese food.
• Shaoxing wine – (or dry sherry) offers mild acidity and sweetness, and it ups the sauce’s complexity.
• Beef stock – thins out the sauce and boosts the beefiness factor of the dish.
• Brown sugar – sweetens the sauce and provides a touch of molasses flavor.
• Freshly ground black pepper, coarse – is the key flavoring component.
• Garlic, minced – adds a sharpness that helps to cut through the heavier flavors.
• Cornstarch – acts as a thickener.

For the vegetables, you’ll need:

• Broccoli florets, cut into bite-sized pieces – give the dish a bit of color and crunch.
• White button mushrooms, sliced into quarter-inch slices – lend notes of earthiness and additional bulk.
• Yellow onion, cut into one-inch pieces – the sharpness mellows with cooking, offering a touch of sweetness and a little crunch.
• Red bell pepper, cut into one-inch pieces – brightens the dish with a touch of color and adds crunch.

To finish Panda Express Black Pepper Sirloin Steak, you need:

• Vegetable oil – sautés the meat and vegetables without adding flavor.
• Marinated beef – the meat component of the dish.
• Prepared vegetables – the vegetable component of the dish.

How to make Black Pepper Sirloin Steak

To marinate the beef:

1. In a large mixing bowl, whisk together the soy sauce, cornstarch, baking soda, and sesame oil until smooth.
2. Add the cubed beef and toss well to coat.
3. Cover the bowl with plastic wrap and chill for 15 to 30 minutes.

To make the Black Pepper Sauce:

1. In a mixing bowl, whisk together all the ingredients for the sauce.
2. Continue to mix until the cornstarch and white miso powder dissolve.
3. Cover the mixing bowl with plastic wrap and reserve.

To cook the beef and vegetables:

1. Place a wok or large skillet over high heat and let it heat for a few minutes.
2. Add the two tablespoons of vegetable oil to the hot pan.
3. Shake off the excess marinade from the beef and pat dry with a paper towel.
4. Put the beef into the hot pan in a single layer. Don’t stir. Let the beef sear on one side until golden brown, about two minutes. Flip the meat and cook the other side for a minute. Remove the meat to a plate. It will not be cooked through at this stage.
5. Pour the remaining vegetable oil into the pan and add the prepped onions and mushrooms. Mix well and cook for about two minutes.
6. Add the broccoli and bell pepper to the pan and stir until the vegetables are tender-crisp, about two more minutes.

To finish the dish:

1. Return the beef to the pan with the veggies.
2. Whisk the sauce and add it to the pan.
3. Toss to coat the ingredients, then cook while stirring until the sauce thickens, about two minutes.
4. Serve immediately.

What to serve this with

Complete the Panda Express experience at home by pairing this copycat Panda Express Black Pepper Sirloin Steak recipe with other restaurant favorites.

Panda Express Fried Rice – Why settle for plain white rice when you can recreate Panda Express’ Fried Rice at home? This recipe packs extra flavor by cooking the rice in a mixture of water and vegetable broth. A blend of peas and carrots, fluffy scrambled eggs, and fresh green onions finish the dish.

Panda Express Super Greens – This blend of sauteed broccoli, fresh kale, and green cabbage, tossed in a light, garlicky sauce, is a versatile side dish. Serve it with an Asian-inspired menu, or pair it with grilled steak or a fillet of salmon. You can also enjoy this vegan-friendly recipe over rice as a main course.

Panda Express Apple Pie Egg Rolls – You deserve some sweetness in your life, and these Apple Pie Egg Rolls are the perfect way to end a meal or as a snack. These easy handpies skip canned apple pie filling in favor of homemade filling, but use egg roll wrappers to keep things simple.

Storing and reheating instructions

Refrigerator Storage: Cool the dish to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3 days.

Reheating Method: Reheat in a skillet over medium-high heat with a splash of beef stock, stirring frequently until hot. Alternatively, microwave in a mostly covered, microwave-safe bowl at 70 percent power for 90 seconds, then stir and continue in 20-second bursts at 70 percent power until hot.

Freezer Storage: Not recommended. The vegetables lose their crisp texture and turn watery once frozen and thawed.

Related recipes

• Panda Express Black Pepper Chicken – The same bold black pepper flavor profile, made with chicken instead of beef.
• Panda Express Broccoli Beef – Another beef and broccoli stir-fry from the same menu, in a different sauce.
• Panda Express Beijing Beef – A crispier, sweeter take on Panda Express beef for comparison.
• Panda Express Kung Pao Chicken – A different stir-fry favorite from the same menu, built on a spicier sauce.

Check out more of my easy Chinese food recipes and the best copycat Panda Express recipes here on CopyKat!

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Panda Express Black Pepper Sirloin Steak

A copycat Panda Express Black Pepper Sirloin Steak with tender marinated beef, crisp vegetables, and a bold black pepper sauce.

Course Main Course

Cuisine Chinese

Keyword Beef, Quick, savory, stir-fry

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Marinating 20 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 264kcal

Author Stephanie Manley

Ingredients

Beef

• 1 pound Angus sirloin steak fat trimmed, cut into 1 1/4–inch cubes
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1/2 teaspoon baking soda
• 1 teaspoon sesame oil
• 2 tablespoons vegetable oil for searing

Black Pepper Sauce

• 2 tablespoons low-sodium soy sauce
• 1 tablespoon tomato paste
• 1 tablespoon white miso paste
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 1/2 cup beef stock
• 2 teaspoons brown sugar
• 2 teaspoons coarsely ground black pepper
• 2 teaspoons minced garlic
• 1 tablespoon cornstarch

Vegetables

• 1 tablespoon vegetable oil for stir-frying
• 1 cup yellow onion cut into 1-inch pieces, firmly packed into a measuring cup
• 8 ounces white button mushrooms cut into 1/4–inch slices
• 1 cup broccoli florets cut into bite-sized pieces
• 1 medium red bell pepper cut into 1-inch pieces

Serving

• steamed white or brown rice

Instructions

• In a medium bowl, combine the steak cubes, soy sauce, cornstarch, baking soda, and sesame oil. Toss well to coat. Cover and refrigerate for 15 to 30 minutes. The baking soda tenderizes the beef and helps it develop a nice sear.
• In a small bowl, whisk together all the ingredients for the black pepper sauce until the cornstarch and miso are fully dissolved. Set aside.
• Heat a wok or large skillet over high heat until very hot. Add 2 tablespoons of vegetable oil. Add the marinated beef in a single layer — do not stir. Let it sear undisturbed for 2 minutes until browned on the bottom. Flip and sear the other side for 1 to 2 more minutes. The beef should be browned on the outside but not fully cooked through. Transfer to a plate and set aside.
• In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the onions and mushrooms. Stir-fry over high heat for 2 minutes. Add the broccoli and bell pepper and continue stir-frying for another 1 to 2 minutes, until the vegetables are crisp-tender but still have some bite.
• Return the beef to the wok with the vegetables. Give the sauce a quick whisk and pour it into the wok. Stir-fry over high heat for 1 to 2 minutes, until the sauce thickens and coats everything evenly.
• Transfer to a serving platter and serve immediately over steamed white or brown rice.

Notes

• Let the wok or skillet heat up properly before adding the beef. A very hot pan is what gives the sear its color without overcooking the inside.
• Don’t stir the beef while it sears. Moving it around too soon steams it instead of browning it.
• Whisk the sauce again just before adding it to the pan. The cornstarch settles while it sits and needs to be redistributed.

Nutrition

Calories: 264kcal | Carbohydrates: 19g | Protein: 31g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 69mg | Sodium: 1128mg | Potassium: 929mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1144IU | Vitamin C: 64mg | Calcium: 76mg | Iron: 3mg