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Easy Cheesy Frito Chili Pie Recipe
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Not to be dramatic, but Frito Chili Pie might have saved my sanity. Zero whining, zero leftovers, it was a total dinner miracle. Crunchy, flavorful and ridiculously easy… you need this in your life ASAP.
Crunchy, Saucy, Totally Addictive

Big flavor, little effort: Layers of savory chili, crunchy Fritos, and melty cheese are all the things your kids love! It couldn’t be easier, and it tastes amazing!

Made-From-Scratch or Made-in-Minutes: This recipe has you make your own chili from scratch. But, if you need dinner on the table now? Grab your favorite canned chili and call it a win.
Frito Chili Pie Ingredients

Short on Time? Use Canned Chili instead! You can either make the chili from scratch using this recipe or keep things quick and easy by swapping in two (14-ounce) cans of your favorite store-bought chili.

Customize This Recipe: One of my favorite things about homemade chili is how easy it is to customize — you can mix in extra veggies, leave the beans out, adjust the spices, swap ground turkey for beef, or tweak it any way you like!
How to Make Frito Chili Pie

Frito chili pie is not just for Texans! Just whip up the tasty chili (or crack open a couple cans if you’re keeping it easy), layer it over crunchy chips, add plenty of cheese, and pop it in the oven.
1. Cook the Meat: Heat a pot over medium-high heat on the stove, add the ground beef and diced onion to the pot. Cook for 8 minutes until the meat is browned and the onions are tender.
2. Add Seasonings: Add the garlic, chili powder, oregano, ground cumin, coriander, salt, and pepper to the meat mixture, then stir to combine. Cook for one more minute.
3. Add Tomatoes and Beans: Add in the beef broth, tomato sauce, Rotel tomatoes, pinto beans, and kidney beans, then stir and simmer for another 5 minutes to heat through.
4. Prep Pie Pan: Spray a 2-inch deep 9-inch pie pan with non-stick cooking spray and dump the bag of Fritos chips into the pan.
5. Assemble: Pour the chili evenly over the Fritos in the pie pan.
6. Bake with Cheese: Top with shredded sharp cheddar cheese. Broil the pie on HIGH in the oven for 2-3 minutes until the cheese is melted and bubbling. Remove from the oven and then serve fresh.
Alyssa’s Pro Tip

No deep pie pan? No problem. You can either split the Frito Chili Pie ingredients between two pans, use a 9×13 dish, or serve the extra chili on the side!
Storing Leftovers

In the Fridge: I recommend enjoying this dish fresh; storing it will make the chips go soggy. But you can store leftovers in the fridge in an airtight container for 5 days.

In the Freezer: To freeze, store separately in an airtight container, and keep it frozen for up to a month.
More Delicious Chili Recipes

The great thing about this recipe is that you can add all of the toppings you want. cilantro, salsa, guacamole, jalapeños, and green onions. Here are some more chili recipes you can have fun with different toppings!

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Spray a 2-inch deep 9-inch pie pan with non-stick cooking spray and dump the 1 (9-ounce) bag original Fritos chips into the pan.

Heat a pot over medium-high heat on the stove, add the 1 pound ground beef and 1 cup diced onion to the pot. Cook for 8 minutes until the meat is browned and the onion is tender.

Add the 3 teaspoons minced garlic, 1 tablespoon chili powder, 2 teaspoons oregano, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon salt, and ½ teaspoon pepper to the meat mixture and stir to combine. Cook for one more minute.

Add in the 1 cup beef broth, 1 (8-ounce) can tomato sauce, 1 (10-ounce) can Rotel tomatoes, 1 (15-ounce) drained and rinsed can pinto beans, and 1 (15-ounce) drained and rinsed can kidney beans. Stir and cook for another 5 minutes to heat through.

Pour the chili evenly over the Fritos in the pie pan.

Top with 1 ½ cups shredded sharp cheddar cheese. Broil the pie on HIGH in the oven for 2-3 minutes until the cheese is melted and bubbling. Remove from the oven and serve fresh.

Calories: 272kcalCarbohydrates: 16gProtein: 22gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 58mgSodium: 599mgPotassium: 496mgFiber: 5gSugar: 1gVitamin A: 523IUVitamin C: 3mgCalcium: 195mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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06/05/2025
2 Ingredient Puff Pastry Cheese Twists
Published: Apr 30, 2025 · Modified: Apr 14, 2025 by Lucy · This post may contain affiliate links · Leave a Comment
Using just two ingredients, these simple puff pastry cheese twists are always a popular savoury snack. Add them to your next cheese board, grazing platter, or simply enjoy as a lunchbox snack.

Quick, easy and perfect for entertaining, these buttery puff pastry cheese straws add a tasty appetiser on the side of a cheese board, served with dips, or simply as a crunchy snack that the kids will adore!

Puff pastry cheese twists make one of the easiest appetisers to enhance an antipasto platter or cheese board, so pop them next to some olives, a spicy tapenade and a soft blue cheese when entertaining – and then watch them disappear!

Yet so versatile, I also love them served on the side of a steaming bowl of soup or popped in a lunch box for a crunchy, cheesy snack for hungry kids.

Crisp and flaky puff pastry makes such easy work when you’re looking for simple finger food and definitely much more appealing then opening a box of store-bought crackers! Check out my mini ham and cheese pinwheels, ricotta and spinach tarts and the delicious brie and cranberry puff pastry bites for easy finger food recipes to feed a crowd!

Jump to:

Why You’re Going To Love This Recipe

Simple to make and always a hit, you must try these crispy cheese straws!
- Only 2 ingredients – Just grated cheese and puff pastry sheets, that’s it!
- Perfect for entertaining – No-one can resist a flaky pastry twist when served as finger foods or part of a platter. Just the right snack to serve with drinks for happy hour too!
- So much better than store bought! – Dry and tasteless store-bought cheese straws truly cannot compete with these homemade fresh and crispy puff pastry cheese twists!
- Bake in just 15 minutes – You can even prepare puff pastry twists ahead of time, wrap in foil and store in the fridge, ready to bake just prior to serving!
What You Need

Here is the basic 2 ingredient recipe for these tasty cheese sticks. You can also check out my FAQ’s below for other variations you may like to try.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Cheese – Parmesan or hard cheddar or a mix of both, finely grated. These cheese sticks are all about the flavour so grate your own fresh cheese, rather than using pre-shredded cheese – which contain anti-caking agents.
- Puff pastry sheets – Defrosted. Ensure you use ‘all butter’ puff pastry sheets for best results, rather than some of the alternatives that add oil to the puff pastry. Of course, you could make your own puff pastry if you prefer, but for me, this is all about time saving convenience!
Equipment Required

Of course, you can double the quantities if you’re prepping for a party!
- Two flat baking trays – lined with baking paper.
- Grater – the cheese/s should be finely grated.
- Rolling pin.
- Knife or pizza cutter – a pizza cutter works very well for cutting the pastry strips.
Step By Step Instructions

Puff pastry cheese twists are best eaten fresh on the day, either served warm from the oven or within 1 – 2 hours of baking.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 – Prepare Trays And Grate Cheese

Line 2 flat baking trays with baking paper. Set these aside for later.

Finely grate the cheese and sprinkle about ⅙th of it onto a chopping board or bench.

Step 2 – Add The Pastry Sheet

Lay a sheet of defrosted puff pastry on top of the grated cheese.

Use a rolling pin to roll the pastry on to the sprinkled cheese (I leave the plastic film on the top of the pastry at this stage as it stops the pastry sticking to the rolling pin).

Remove the plastic backing now, and discard it.

Carefully lift the pastry sheet up and sprinkle another ⅙th of the grated cheese onto the board.

Turn the pastry sheet over and place it on top of the grated cheese again.

Once more, use the rolling pin to roll the pastry over the cheese.

Now you will have both sides covered with grated cheese.

Step 3 – Roll And Twist

Fold the pastry in half and sprinkle with the next ⅙th of the grated cheese.

Roll the pastry out until it’s very thin (about half a centimetre).

Cut the pastry sheet into 10 long strips.

Create the twists by gently turning the ends of each pastry strip in opposite directions. Place pastry strips onto the prepared trays.

Repeat this process with the remaining cheese and pastry sheet, then place the trays in the fridge for the pastry to chill for 1 hour.

Step 4 – Bake Cheese Twists

Preheat the oven to 190 degrees celsius (fan forced).

Bake cheese twists for 15-20 minutes, or until they are golden and crunchy.

Expert Tips

One of the most important tips for the flakiest puff pastry cheese twists is to keep the pastry cool, so once prepped, chill the twists in the fridge or freezer for an hour.
- Chilling the pastry ensures that it puffs up beautifully when baked.
- If you want to make these ahead, cover unbaked cheese twists with foil and store in the fridge for up to 6 hours until ready to bake.
- Have your oven preheated to the right temperature before baking.
- Puff pastry cheese twists will firm upon cooling.
- Best served while warm on the day of cooking, however cheese straws can be stored in an airtight container at room temperature for up to 3 days.
- Puff pastry cheese twists are not suitable for freezing.
FAQs

What type of cheese should I use?
I like to use hard cheeses such as tasty, vintage or aged cheddar, or a parmesan, as they all have a sharp distinct flavour, and cheese twists are all about flavour!
Yet a softer cheese such as a Swiss Gruyere, or even a crumbly blue cheese would work equally well too.
I highly recommend grating your own cheese rather than using pre-shredded cheese.

Why aren’t my cheese twists crispy?
If your cheese straws aren’t crispy it’s possible that they are underbaked. Make sure your oven is preheated before baking cheese twists and bake until golden and crisp.

What other flavours could I add to puff pastry cheese twists?
Try a sprinkle of Italian herbs over the pastry, or a little cayenne pepper or smoked paprika would add a touch of spice and colour as well.
A light spread of Dijon mustard or pesto over the pastry before rolling into the cheese would add a different flavour to compliment puff pastry cheese twists also.

Whether you’re preparing for a crowd, or just making a simple snack for the family at home, here’s some more quick and easy (and delicious!) recipes!

WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
Puff Pastry Cheese Twists

Our super easy Puff Pastry Cheese Twists are made using just 2 ingredients!!!
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Course: Appetizer, Snacks

Cuisine: western

Diet: Vegetarian

Prep Time: 10 minutes

Cook Time: 15 minutes

Chilling Time: 1 hour

Total Time: 1 hour 25 minutes

Servings: 20 serves

Calories: 97kcal

Author: Lucy – Bake Play Smile

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Instructions

Line 2 flat baking trays with baking paper and set aside.

Sprinkle some of the grated cheese (approximately ⅙th of the cheese) onto a chopping board or bench.

Place one of the puff pastry sheets on top of the cheese (leave the plastic backing facing upwards).

Use a rolling pin to roll the pastry out onto the sprinkled cheese. Remove the plastic backing and discard. Lift the pastry sheet up and sprinkle another ⅙th of the cheese onto the board. Turn the pastry sheet over and place it onto the cheese.

Use the rolling pin to roll the pastry out again.

Fold the pastry in half and sprinkle with extra ⅙th grated cheese.

Roll the pastry out until it’s very thin (approximately half a centimetre).

Cut the sheet into 10 long strips.

Create the twists by turning the ends of the pastry strips in opposite directions. Place onto the prepared trays. Repeat with the remaining cheese and pastry sheet.Chill in the fridge for 1 hour.

Preheat the oven to 190 degrees celsius (fan forced).

Bake the cheese twists for 15-20 minutes or until golden and crunchy.

Notes

RECIPE NOTES & TIPS

Chilling the pastry ensures that it puffs up beautifully when baked.

Make sure the oven is preheated to the correct temperature before placing the cheese twists in to bake.

Cheese twists will firm upon cooling.

Best served while warm on the day of cooking, however, they can be stored in an airtight container at room temperature for up to 3 days.

Puff pastry twists are not suitable for freezing.

Nutrition

Calories: 97kcal | Carbohydrates: 1g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 155mg | Potassium: 18mg | Fiber: 0.002g | Sugar: 0.1g | Vitamin A: 237IU | Calcium: 167mg | Iron: 0.04mg
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06/05/2025
Deviled Egg Pasta Salad – Spend With Pennies

About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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06/05/2025
Creamy Salmon Piccata Recipe | foodiecrush.com
Seared salmon filets are coated in a lemony, buttery, caper-studded sauce to create the rich and creamy salmon piccata of your dreams. Skip dining out this week and make this Italian staple at home in 20 minutes flat.

Here’s a little secret about the creamy lemon-caper concoction we all know and love as piccata sauce: you can slather it over just about any protein you like.

Think outside the chicken piccata box, and submerge your favorite flaky fish in that luscious homemade piccata sauce instead.

That’s right, today we’re ditching the poultry and making salmon piccata. It’s just as fast and easy to make as traditional veal or chicken piccata, but we’re swapping in salmon filets with a gorgeous golden sear for a more unique dining experience.

Heidi’s Tips for Recipe Success

Normally I like to sear my proteins in a stainless steel skillet so golden flecks of flavor (called fond) can collect on the bottom of the pan. Salmon is much more tender, however, and sears best in a non-stick skillet.

For a bold lemon flavor, use both the juice and zest when making the piccata sauce.

Remove the salmon from the skillet after searing to prevent it from overcooking in the sauce. When it’s ready, nestle the salmon in the sauce and heat just until warmed through.

What’s in This Recipe?

The full recipe, with amounts, can be found in the recipe card below.

Salmon filets — You can have the butcher at your local grocery store skin and cut a large filet into 4-ounce portions, or you purchase pre-portioned filets and skin them yourself.

Butter + olive oil — The butter adds richness and flavor, while the olive oil raises the smoke point to prevent it from burning.

Shallot — Has a more delicate flavor than onion, which pairs better with the flaky salmon.

White wine — Use a dry white wine you’d be happy to drink. If you’d rather not cook with wine, substitute with an equal amount of chicken broth.

Heavy cream — The high fat content in heavy cream creates a silky smooth piccata sauce that won’t curdle as it simmers.

Lemon — We love a bold, lemon-flavored piccata sauce so I add both the juice and zest.

Capers — These pickled flower buds add an essential briny pop of flavor to the lemony salmon piccata.

Fresh dill — Traditional chicken piccata recipes don’t call for fresh dill, but it’s the perfect pairing for salmon.

How to Make Salmon Piccata

Season the salmon. A little kosher salt and freshly ground black pepper are all it needs.

Cook until golden brown. Try to flip the salmon only once so it has time to develop a nice sear. You’ll know it’s ready to flip when the bottom is golden and the top is opaque.

Cook the shallot, then deglaze the pan. If you diced the shallot finely, it should only need to cook for about 30 seconds in the now-empty skillet before streaming in the white wine. (Careful, it will sputter!)

Add the remaining ingredients. In goes the heavy creamy, lemon juice and zest, capers, and a pinch of salt. Bring the mixture to a boil, then …

Reduce the sauce. The lemon caper sauce needs to gently bubble away for 5 minutes. You want it to cook down by about a third.

Bring it all together. Stir in the fresh dill before returning the salmon to the pan. Spoon the piccata sauce over the salmon before serving.

Heidi’s Tip: Did your sauce thicken too much? Stir in 1-2 tablespoons of water to loosen it up.

FAQs

How can you tell when salmon is done?

Salmon is considered done when it reaches an internal temperature of 145ºF. If you don’t own a meat thermometer, check to see if the fish is fully opaque and flakes easily with a fork.

What can I use instead of capers?

If you ran out of capers, try substituting them with finely chopped green olives.

Can the heavy cream be substituted with half and half or whole milk?

No, heavy cream is resistant to curdling thanks to its high fat content. If you use half and half or milk, you’ll wind up with a split piccata sauce.

Storage Tips

The salmon piccata with lemon caper sauce is best enjoyed right away since fish doesn’t tend to reheat well. If you wind up with leftovers, reheat them gently in a skillet over medium heat or in the microwave for 30-second bursts.

What to Serve With Salmon Piccata

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.

Jump to:

Why You’ll Love This Recipe

Quick & Easy – Ready in just 25 minutes, this easy pasta salad recipe is a great option for those busy days when you need something tasty but fuss-free.

Full of Flavour – The smoky bacon, juicy chicken, and creamy ranch dressing make every bite a delight.

Great for Meal Prep – Make it ahead of time and store it in the fridge for an easy grab-and-go meal.

Versatile – Easily adaptable to suit your preferences with different veggies or protein options.

What You Need

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Ingredients

Uncooked pasta – Bow-tie or spirals work best as they hold the dressing well and add a great texture.

Streaky bacon – Crispy bacon adds a delicious smoky, savoury crunch to the salad.

Cooked chicken breast or thigh – A great way to use leftover chicken or BBQ rotisserie chicken for extra convenience.

Red onion – Adds a mild bite and a touch of colour to the salad. You could substitute with spring onions / green onions too.

Cherry tomatoes – These juicy, sweet tomatoes balance out the savoury elements perfectly.

Cucumber – Fresh and crunchy, cucumber helps to keep the salad light and refreshing.

Green capsicum – Adds a subtle sweetness and crisp texture. Capsicums are also known as bell peppers in the US.

Grated cheddar or tasty cheese – A rich and creamy element that ties the dish together.

Ranch dressing—The star of the dish, store-bought ranch dressing adds creaminess and flavour to every bite. Alternatively, you could make your own ranch dressing using sour cream, mayonnaise, herbs, and seasonings.

Salt and pepper – To taste, season, and enhance all the flavours.

Equipment Required

To make this recipe, you’ll need:

A large pot for cooking the pasta

A colander for draining the pasta

A frying pan for cooking the bacon

A sharp knife and chopping board for prepping the ingredients

A large bowl for combining everything

A spoon or spatula for mixing the salad.

Step-by-Step Instructions

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1: Prepare The Pasta

Start by bringing a large pot of salted water to a boil. Cook the pasta according to the packet instructions until it’s just al dente. Drain the cooked pasta and rinse it under cold water to cool it down and prevent sticking. Set aside.

Step 2: Cook The Bacon

Heat a frying pan over medium heat and add the diced bacon. Cook until crispy and golden brown, stirring occasionally to ensure even cooking. Once done, transfer the bacon to a plate lined with paper towels to drain any excess oil.

Step 3: Mix The Ingredients

In a large mixing bowl, combine the cooled pasta with the crispy bacon, diced chicken, red onion, cherry tomatoes, cucumber, green capsicum, and grated cheese.

Toss all ingredients to evenly distribute, reserving a little cooked bacon and grated cheese to sprinkle over the top.

Step 4: Add Dressing

Drizzle three-quarters of the ranch dressing over the salad and gently mix until everything is well coated.

Taste and add extra dressing if needed. Season your chicken pasta salad with salt and pepper to your liking.

Finally, sprinkle the reserved bacon and cheese on top.

Step 5: Serve And Enjoy

This delicious pasta salad is best enjoyed at room temperature for the best flavour and texture. If you’ve prepared it beforehand, allow it to sit out for a few minutes before serving.

Recipe Tips & Variations

Type of Pasta: Bow-tie (farfalle) or spirals work well, but penne or macaroni are great alternatives. Be sure not to overcook the pasta to keep it tender yet firm.

Chicken Options: Use leftover roast chicken, rotisserie chicken, or quickly pan-fry some chicken breasts or chicken strips for this recipe.

Extra Add-Ins: For extra flavour and texture, try adding avocado, black olives, shredded lettuce, or even corn.

Make It Lighter: Swap out the full-fat ranch for a light version, or mix half ranch and half Greek yogurt for a healthier dressing or for personal preference.

Cheese Options: Swap cheddar for mozzarella, parmesan cheese, or feta for a different flavour twist.

FAQs

Can I make chicken bacon ranch pasta salad ahead of time?
Yes! You can prepare all the ingredients in advance and store them separately in the fridge. Mix everything together with the dressing just before serving to keep it fresh.

How long does this pasta salad last in the fridge?
This salad can be stored in an airtight container in the fridge for up to 2 days. Just stir it the next day before serving.

Can I use a different dressing instead of ranch?
Absolutely! Caesar dressing, honey mustard, or a simple homemade vinaigrette are great alternatives if you want to switch things up.

What other vegetables can I add?
You can mix in whatever veggies you like! Add diced avocado, shredded carrots, corn, or even spinach or rocket for extra colour and nutrition.

Can I serve chicken bacon pasta salad warm?
Yes, while it’s traditionally served at room temperature or chilled, you can serve it slightly warm if preferred. Just add the pasta salad dressing last to keep the flavours balanced.

Storage & Meal Prep

Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days.

Freezing: Not suitable for freezing as the texture of the pasta and dressing changes.

Make Ahead: Prepare everything ahead, but add the dressing just before serving for the best texture.

Serving Suggestions

Serve as a standalone main course for lunch or dinner.

Pair with a crusty bread roll for a more substantial meal.

Enjoy as a side dish at your next BBQ, picnic, or family gathering.

This Chicken Bacon Ranch Pasta Salad is guaranteed to be a huge hit with the whole family! Creamy and savoury, with tender pasta and full of fresh ingredients, this easy pasta salad recipe is the ultimate meal that everyone will love. Enjoy!

For more easy salad recipes, check out these tasty summer salads, which are always popular. Any leftover pasta salad makes a fabulous lunch the next day, too!

WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.

Chicken Bacon Ranch Pasta Salad

This simple and creamy Chicken Bacon Ranch Pasta Salad is flavour-packed with grated cheese, red onion, cherry tomatoes, cucumber and green capsicum!
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Course: Dinner, Main Course, pasta, Salads

Cuisine: American

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 8 serves

Calories: 522kcal

Author: Lucy – Bake Play Smile

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Instructions

Cook the pasta according to the packet directions until just al dente. Run the pasta under cold water and strain well.

Cook the bacon in a frying pan until crispy. Set aside on paper towel to remove any excess oil.

Place the pasta into a large mixing bowl.

Add the crispy bacon, diced chicken, red onion, cherry tomatoes, cucumber, green capsicum and grated cheese. Mix until well combined.

Pour over ¾ cup of the ranch dressing and mix to combine.Taste the salad and add the remaining dressing if desired.Season with salt and pepper.

Notes

RECIPE NOTES & TIPS

Pasta – I like to use bow-tie pasta. However, spirals or penne also work well. Cook the pasta until just al dente (do not overcook).

Chicken – This recipe is a great way to use up leftover cooked chicken! Alternatively, you can use a cooked rotisserie chicken or pre-cooked chicken breast.

Versatile – Mix and match with your favourite vegetables! Try substituting the red onion with spring onion, add some diced avocado, shredded lettuce or black olives, or use a different coloured capsicum (peppers).

Make it look even more impressive by reserving a small amount of bacon, cheese, tomatoes, cucumber and red onion to sprinkle over the top!

Serve at room temperature – This salad is best served at room temperature as the dressing remains creamy. If storing in the fridge, bring the salad to room temperature before serving.

Store – Store the salad in an airtight container in the fridge for up to two days.

Freezing – This salad is not suitable for freezing.

Nutrition

Calories: 522kcal | Carbohydrates: 48g | Protein: 24g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 2598mg | Potassium: 405mg | Fiber: 2g | Sugar: 3g | Vitamin A: 378IU | Vitamin C: 19mg | Calcium: 125mg | Iron: 2mg

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05/05/2025
Homemade Sopapillas – The Cookie Rookie®
Homemade sopapillas are deliciously fried pillows of dough from New Mexico. Whenever I want a sweet treat, I whip these up with simple pantry ingredients and enjoy them with a drizzle of sweet honey. The puffed dough is crispy and airy, and so easy to make. Whether dusted with cinnamon sugar, served plain or with traditional honey, they’re always a hit in my kitchen!

For me, making homemade sopapillas is like a little trip to the Southwest. These golden, puffed-up beauties are quick bread that fries up light and hollow, begging to be drizzled with honey or sprinkled with cinnamon sugar.

I grew up eating fried dough and churros at fairs with a heaping coat of powdered sugar. These sopapillas remind me of those carefree days, but with a delicious Southwestern twist. Their light, crispy exterior, and hollow center make them perfect for soaking up sweet honey or carrying a dusting of cinnamon sugar, creating a treat that’s both simple and irresistible.

What’s in This Homemade Sopapillas Recipe
- All-Purpose Flour: All-purpose flour adds structure to the dough.
- Baking Powder: Baking powder is essential in this recipe to puff up the dough.
- Shortening: Adds tenderness, flakiness, and crispness while ensuring a soft interior and neutral flavor, perfect for frying.
- Frying Oil: I like vegetable oil for frying. Any high smoke point oil will work.
- Honey: I like drizzling my mini-fried pockets of dough with honey. You can also use a cinnamon sugar mix or powdered sugar.
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Tips For Success
- Warm tap water is essential to melt the shortening and incorporate the dough.
- Test that the oil is hot enough by dropping one sopapilla or a scrap of dough first. If the oil bubbles and the dough starts to puff up and turn golden within a few seconds, the oil is hot enough. If it doesn’t bubble or puff up, the oil needs more time to heat. If it browns too quickly, the oil is too hot and should be adjusted.
- Fry only a few pieces at a time to avoid overcrowding the pot, which can lower the oil temperature and result in soggy sopapillas.
- When frying in batches, allow the oil to return to 375°F before frying the next batch.
How to Store and Reheat

If you have leftover sopapillas, store them in an airtight container at room temperature for up to a day. Reheat in the oven or air fryer to restore crispness.

Serving Suggestions

Traditional sopapillas are drizzled with honey, but you can also dust them with powdered sugar, cinnamon sugar, or even a drizzle of melted chocolate for a dessert twist. My family loves these all the same ways we’d enjoy fried dough at the fair, and we love them for Cinco de Mayo. I’ve also tried this recipe with a pinch of cinnamon or nutmeg to the dough for a subtle twist. We love to enjoy them with cups of hot drinking chocolate!
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Warm tap water is essential to melt the shortening and incorporate the dough.

Test that the oil is hot enough by dropping one sopapilla or a scrap of dough first. If the oil bubbles and the dough starts to puff up and turn golden within a few seconds, the oil is hot enough. If it doesn’t bubble or puff up, the oil needs more time to heat. If it browns too quickly, the oil is too hot and should be adjusted.

Fry only a few pieces at a time to avoid overcrowding the pot, which can lower the oil temperature and result in soggy sopapillas.

When frying in batches, allow the oil to return to 375°F before frying the next batch.

If you have leftovers, store them in an airtight container at room temperature for up to a day. Reheat in the oven or air fryer to restore crispness.

Serving: 1servingCalories: 555kcalCarbohydrates: 21gProtein: 3gFat: 52gSaturated Fat: 8gPolyunsaturated Fat: 29gMonounsaturated Fat: 12gTrans Fat: 1gSodium: 178mgPotassium: 30mgFiber: 1gSugar: 0.1gCalcium: 31mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Homemade Sopapillas Step by Step

Combine the Ingredients: Grab a large mixing bowl and whisk together 4 cups of all-purpose flour, 2 tsp baking powder, and 1 tsp salt. Add ¼ cup shortening and 1 ½ cups warm water to the dry ingredients.

Form the Dough: Using a spatula or spoon, mix the ingredients together until a dough forms. Cover the mixing bowl and set it aside to rest at room temperature for 20 minutes.

Roll out the Dough: Place the dough on a lightly floured, clean workspace. Roll the dough into a ¼-inch thick rectangle.

Portion out the Dough: Using a pizza cutter, cut the dough into 3-inch squares. Don’t worry about them being perfect.

Heat the Frying Oil: Heat up 1 ½ inches of frying oil in a Dutch oven. The oil should reach 375°F before frying. Use a thermometer to check the temperature. Line a baking sheet with paper towels.

Fry the Dough: Once the temperature of the oil has reached 375°F, fry the sopapillas in batches until they’re golden and puffed. This should take about 1-2 minutes per side.

Drain the Fried Dough: Remove the sopapillas from the oil using a slotted spoon and place them on the lined baking sheets to drain.

Finish the Sopapillas: Repeat until all the sopapillas are fried. Serve warm with a drizzle of honey or cinnamon sugar. Enjoy!

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05/05/2025
Easy Refried Beans – Mel’s Kitchen Cafe
Make delicious, better-than-restaurant refried beans in 20 minutes or less! These easy refried beans are creamy, flavorful and make the perfect side dish.

Homemade refried beans are SO GOOD, but making them from dried beans is a long process. Now you can have all the tastiness of refried beans in a fraction of the time!

How to Make Easy Refried Beans

The key to making these easier refried beans is using canned pinto beans.

Now before you ask yourself (or me) why on earth you’d use canned beans to make refried beans if you could just open up a can of refried beans, let me tell you why. ⤵️

Because these simple and quick refried beans are about a thousand times yummier than any can of refried beans I’ve ever met. And why are they yummier? ⤵️ ⤵️
1. We’re building layers of flavor by sautéing garlic and onions in the first step.
2. Rinsed and drained beans get a quick simmer with a few extra, important ingredients that continue building a more complex flavor profile.
3. YOU control the consistency of the finished refried beans when you mash them in the last step.
The finished refried beans can be as smooth or as chunky as you like. For a super smooth consistency, get in there with an immersion blender.

Otherwise, a potato masher is the perfect tool for turning the soft beans into refried beans with some texture.

Additionally, you can add a bit of hot water at the end if you’d like the beans less thick. Basically, what I’m saying is: YOU HAVE ALL THE CONTROL HERE. Use it wisely. 😉

Best Refried Beans Ever

Listen, I love this classic pressure cooker refried beans recipe that uses dried beans. (And so do hundreds of you.)

But there have been times when I don’t have the time (or the dried beans) to make that recipe happen. So I took notes from that recipe and transferred the yummy flavors to these easy refried beans, and WOW, they are so, so good.

They are perfect as a side dish for many a Mexican-inspired meal. And they make the most excellent super fast bean and cheese burrito/quesadilla thingies (yeah, the kind you whip up in two seconds and throw in the microwave – YUM).

This is such a great recipe to have in your back pocket when you need really, really good refried beans and you need them now!

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Easy Refried Beans

Yield: 4 to 5 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

1 tablespoon olive oil

¼ cup finely chopped onion

2 cloves garlic, finely minced

2 cans (15-ounces each) pinto beans, rinsed and drained

1 cup water

2 teaspoons white vinegar

¼ teaspoon salt

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In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2 to 3 minutes until the onions are translucent.

Add the drained beans, water, vinegar, and salt. Bring to a simmer. Cover the pot and cook at a gentle simmer for 5 minutes (check once or twice to make sure the beans aren’t sticking to the bottom of the pot; moderate heat as needed).

Uncover and cook 2 to 3 minutes longer until thick and syrupy.

Use a potato masher to mash the beans to desired consistency. Add additional salt to taste, if needed.

Water can be added a little at a time to adjust consistency, if needed. Serve warm.

Additions: a finely diced jalapeno can be added with the onions and garlic for heat.

Author: Mel

Course: Side Dish

Cuisine: American, Mexican

Method: Stovetop

Serving: 1 serving, Calories: 31kcal, Carbohydrates: 1g, Protein: 0.2g, Fat: 3g, Saturated Fat: 0.4g, Sodium: 119mg, Fiber: 0.2g, Sugar: 0.4g
Recipe Source: from Mel’s Kitchen Cafe
Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

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04/05/2025