If you’ve spent any time on social media lately, you’ve probably noticed that cottage cheese is having a major comeback. This viral cottage cheese flatbread recipe, created by Francesca Aralla of HealthyMumWay, is a perfect example of why—it’s simple, high in protein, and incredibly versatile.

Ingredients You’ll Need

This recipe for cottage cheese flatbread calls for only 2 main ingredients—seriously, it’s that simple. A 2-ingredient recipe that takes only 5 minutes to prepare is a lifesaver for those who love to meal prep and for busy weeknight dinners. Here’s what you’ll need:

• Full-Fat Cottage Cheese: The full-fat 4% version of cottage cheese works best in this recipe, giving it the desired end texture. My favorite cottage cheese brands are Good Culture, Trader Joe’s, and Daisy. If you prefer to use 2%, Good Culture is a solid choice.
• Eggs: I tested this recipe using large whole eggs, which is what I recommend. However, if you want to make cottage cheese flatbread with egg whites, you can do so—just be aware that your protein flatbread will end up being lighter in both color and flavor. 
• Optional—Salt: I don’t include this as a main ingredient, as adding salt will be determined by the type of cottage cheese you end up using. Some types of cottage cheese are saltier than others, so be sure to taste your cottage cheese before adding any additional salt. If you do, just a pinch will do. 
• To Prep Pan—Cooking Spray: Have a can of cooking spray handy to ensure your baked cottage cheese flatbread doesn’t stick to the baking sheet. I prefer avocado oil spray. 

How to Make Cottage Cheese Flatbread?

It only takes a couple of simple steps to make this low carb cottage cheese flatbread. Here’s how:

1. Prepare your baking sheet & oven: Preheat the oven to 350° degrees F. Next, line a small sheet pan (I used a quarter sheet pan, which is 9 ½  by 13 inches) with parchment paper and spray the sides with cooking spray. Do not skip this step, as both of these elements make sure your high-protein flatbread will not stick to the pan. Without them, it would be hard to remove and keep them in one piece. Once ready, set it aside.

2. Blend your cottage cheese mixture: Place one cup of cottage cheese, two whole eggs, and a pinch of salt (plus any of the optional add-ins you want) into the bowl of your food processor. Pulse it 6-7 times in one-second intervals until it is fully incorporated but not pulverized; you do not want to liquify it. It is okay to have small pieces of cottage cheese remaining. If you do not have a food processor, you can use a hand mixer, a whisk or a blender.
3. Spread your egg and cottage cheese flatbread: Pour the mixture onto the parchment-lined sheet pan and spread it into an even (ideally 8 by 11 inch rectangular) layer using a spatula or the back of a spoon. An even thickness is essential for even cooking. 
4. Bake it in the oven. Bake it in the preheated oven for 30 to 35 minutes or until it is lightly golden brown. Then remove it and let it cool for 5 minutes before carefully removing it from the pan. Serve it by itself, as a sandwich wrap, or as a pizza base, following the suggestions below.

How to Serve it?

This is the best cottage cheese flatbread recipe because—here’s the fun part—you get to use your creativity and choose how you want to serve it. Here are three options to get you started: 

1. Enjoy it as is. It’s a delicious high-protein snack served plain.
2. Make a Sandwich: Any of your favorite sandwich toppings will work here. I like to spread it with a thin layer of mayo (or mustard) and then place three slices of provolone cheese, 2 slices of deli meat (turkey or chicken breasts are my favorite), some lettuce, and some sliced tomatoes. Gently roll the cottage cheese bread wrap around the ingredients, and then cut it in half before serving. You can also use a pre-made mix, such as chicken salad with mayo instead, which is popular on Instagram and TikTok.
3. Make a Pizza: For a cottage cheese flatbread pizza recipe, here’s what to do: After 30 minutes of baking, remove it from the oven and then spread it with ½ cup of marinara sauce (or plain tomato sauce),  ½ to ⅔ cup of shredded mozzarella cheese, and 12-15 slices of turkey (or regular) pepperoni. Put it back in the oven and bake until the cheese is melted, for about 4-5 minutes.

How to Store Cottage Cheese Flatbread

This cottage cheese flatbread recipe comes together so quickly that it’s easy to make fresh the day you plan to serve it. However, if you would like to make larger batches to meal prep, here’s how to store any extras you may have:

• Storage: Once cooled, store it in an airtight container for up to 3 days. I recommend that you place parchment paper in between any stacks of flatbread that you have to prevent them from sticking together. 
• Reheating: Leftover flatbread with cottage cheese can be enjoyed cold, at room temperature, or warm. If you wish to eat it warmed up, place it on a parchment-lined sheet pan in a low-heat oven of 300 degrees F for 5-7 minutes or until warmed all the way through. 

FAQs

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If you make this flatbread with cottage cheese recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Photos by Tanya Pilgrim.

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Cottage Cheese Flatbread Recipe

If you’re looking for a simple, high-protein, and gluten-free flatbread alternative, this 2 ingredient Cottage Cheese Flatbread recipe is for you! Made with just two main ingredients—cottage cheese and eggs—this viral recipe is low-carb, keto-friendly, and packed with 17 grams of protein per serving. While it’s not a traditional bread, it is a great alternative as a satisfying base for wraps, sandwiches, and even pizza.

Course Breakfast, Snack

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 2 servings

Calories 166kcal

Author Aysegul Sanford

Ingredients

• 1 cup whole milk cottage cheese 4%
• 2 large eggs
• Pinch of Salt* optional
• cooking spray

Instructions

• Preheat the oven to 350°F and line a small sheet pan (I used a quarter sheet pan, which is 9 ½ by 13 inches) with parchment paper and spray the sides with cooking spray. Set aside.
• Place one cup of cottage cheese and two whole eggs (plus any of the optional add-ins you want) into the bowl of the food processor.
  
• Pulse 6-7 times in one-second intervals until thoroughly incorporated but not pulverized. We do not want it to be fully liquid; it is okay to have small chunks of cottage cheese.
• Pour the mixture onto the prepared baking sheet and spread it in an even (ideally an 8-inch by 11-inch rectangular) layer using a spatula or the back of a spoon.
  
• Bake in the preheated oven for 30 to 35 minutes or until it is lightly golden brown.
• Let it cool for 5 minutes and carefully remove it from the pan.
• To serve you have three options. You can:

  1. Enjoy it as is.

  2. Make a sandwich: Spread it with a thin layer of mayo (or mustard) and then place any of your favorite sandwich toppings. I like to start with three slices of provolone cheese and then layer it with two slices of deli meat (turkey or chicken breasts are my favorite) and some lettuce and sliced tomatoes. Gently roll and then cut it in half before serving.

  3. Make a Pizza: After 30 minutes of baking, remove it from the oven and spread it with ½ cup of marinara sauce, ½ to ⅔ cup of shredded mozzarella cheese, and 12-15 slices of turkey (or regular) pepperoni. Put it back in the oven and bake until the cheese is melted, for about 4-5 minutes.
  

Notes

• Yields: This recipe makes one flatbread that is about 8 by 11 inches, which is ideal for 2 servings. The nutritional facts below include the 2 ingredients listed in the recipe. They do not include the optional wrap or pizza ingredients.
• Adding salt: Be sure to taste your cottage cheese before adding salt in the mixture. Most cottage cheese is already salty. 
• Storing leftovers: Once cooled, store it in an airtight container for up to 3 days. If you make a few batches, I recommend placing a sheet of parchment paper between stacks of your flatbread to prevent them from sticking together. 
• Reheating: You can serve this flatbread warm or cold. If you prefer to serve it warm, place it on a parchment-lined sheet pan in a low-heat oven of 300 degrees F for 5 minutes or until warmed all through. 

Nutrition

Calories: 166kcal | Carbohydrates: 4g | Protein: 17g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 182mg | Sodium: 393mg | Potassium: 170mg | Sugar: 3g | Vitamin A: 385IU | Calcium: 112mg | Iron: 1mg

Is there anything better than tangy cheese coated in breadcrumbs and baked until crisp on the outside and creamy on the inside? I think not. I also think that goat cheese makes some of the most flavorful dishes, so make sure to try any of our Goat Cheese Recipes if you are a fan as well. 

On a side note, if you’ve ever been to Lisa Vanderpump’s restaurant, Sur, then you know all about their famous fried goat cheese balls. I know people who visit the restaurant just to order them! The good news? With our recipe, you can now recreate a baked version of the goat cheese balls at Sur right at home. They’re just as delicious but a bit lighter and perfect for any occasion.

Ingredients

This baked goat cheese ball recipe is made with just a handful of simple ingredients readily available in any grocery store. We will need:

• Fresh herbs: I love the savory mix of fresh thyme and parsley. Other herbs that would be delicious include fresh rosemary or basil.
• Panko bread crumbs: We love the extra crisp bite of plain panko breadcrumbs, but this is your chance to have fun with the coating. While it’s not traditional, you can use Italian-seasoned breadcrumbs, Melba toast crumbs, or even swap out half the breadcrumbs for crushed pecans or walnuts. For a gluten-free option, try almond flour crackers. Simply use your food processor to break them down into fine crumbs, making it easy to coat your goat cheese balls to perfection.
• Garlic powder: Garlic powder adds a nice savory bite to the breadcrumb mixture. Toss in some lemon zest for a bright citrus flavor.
• Egg: One large egg is needed to coat the goat cheese before dipping it into the breadcrumbs.
• Dijon mustard: A hint of Dijon mustard adds a unique flavor to the egg mixture.
• Seasonings: All you need is a sprinkle of Kosher salt and black pepper for each layer of the dipping station.
• Goat cheese: We recommend buying a whole goat cheese log instead of goat cheese crumbles. You can buy them in 4 oz portions or a large 12 oz log.

How to Make Goat Cheese Balls?

Goat cheese bites are a quick and easy recipe that requires a quick setup of your breading station and a chill in the freezer. Here are the step-by-step instructions:

1. Prep baking sheet: Line a small baking sheet (small enough to fit in your freezer) with parchment paper.
2. Prepare dipping station: In a small shallow bowl, mix the fresh thyme and parsley. In another small bowl, whisk together the egg, mustard, salt, and pepper. Third, toss the panko breadcrumbs and garlic powder in another small bowl.
3. Cut goat cheese: While you can use a sharp chef’s knife, we prefer unscented dental floss to cut the goat cheese into 12 equal goat cheese rounds. This works best if your goat cheese log is chilled, so do it right after you remove it from the fridge. To slice goat cheese using a dental floss:
   1. Using a knife, score the surface of the goat cheese log into 12 equal sections.
   2. Cut yourself a long (about 20 inches long) unscented dental floss and slide it under the log at the first score mark.
   3. Cross the ends of the floss over the log, pulling them in opposite directions to slice through the cheese cleanly. Repeat this process until you slice the whole log, wiping the floss with a paper towel as needed.
   4. Roll each piece into a small ball between the palms of your hands.
4. Coat goat cheese balls: Start by dipping each goat cheese ball in the herb mixture. Then, roll them in the egg mixture and allow the excess liquid to drip off. Then, gently press them into the panko mixture to ensure they are fully coated.
5. Freeze goat cheese balls: Transfer the goat cheese balls onto the parchment-lined baking sheet. Freeze for 30 minutes.
6. Bake: Preheat the oven to 400 degrees F. Bake the goat cheese balls for 8-10 minutes, or until golden brown.
7. Serve: Cool slightly, drizzle with honey, and serve warm.

Make Ahead and Storage Tips

Talk about a goat cheese appetizer that’s a true make-ahead marvel. The best part? You can prepare these ahead of time, freeze them, and have them ready to pop in the oven whenever you need them. Frozen goat cheese balls that bake up in minutes are a lifesaver when you want something quick, effortless, and absolutely impressive.

• Make Ahead and freezing instructions: Follow the recipe as written, flash freeze them (meaning place them on a sheet pan, freeze until hardened), transfer to a ziplock freezer bag, label, date, and freeze for up to 2 months. If baking from frozen, add 2 minutes to the baking time and keep an eye on them to ensure they are not burning.
• Storage: While these goat cheese bites are best served the day they are made, leftovers can be stored in an airtight container in the refrigerator for 3 days.
• Reheat: Reheat the balls of goat cheese in a low oven (300 degrees F) until warm, about 5 minutes.

Serving Suggestions

When it comes to serving baked goat cheese balls, the possibilities are as delightful as the dish itself! Whether you are planning an elegant appetizer, a show-stopping salad, or just looking to add a little magic to your meal, these versatile bites have you covered. 

• Appetizer: Serve them with a drizzle of honey or extra virgin olive oil. Or, add them to your Meat and Cheese Platter for a little pizzazz.
• Salad: Enjoy a French classic and turn it into a Baked Goat Cheese Salad. This also does double duty as a delicious holiday appetizer salad or elegant weeknight dinner at home.
• Croutons: Turn them into cheesy croutons to top off a warm, comforting bowl of soup, like creamy Butternut Squash Soup or velvety Zucchini Soup.
• Pasta & grain bowls: Crumble them over pasta or add them to your favorite grain bowls for a tangy goat cheese twist that adds creamy texture and bold flavor.

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Humans have relished in candied chestnuts, or marron glacés, since the 16th century. Marron glacé (sometimes also referred to as Marron Lyonnaise) originated in Northern Italy and France, where chestnuts thrive in the autumn and winter months. While preparing this French chestnut delicacy does take four days, the hands-on time is surprisingly minimal once your chestnuts are peeled.

If you love roasting chestnuts in the oven or over an open fire but are looking to expand your chestnut repertoire, this European classic is a must-try. Yes, the prep time for this marrons glacés recipe may be a bit lengthy, but the process is straightforward and requires no advanced skills. Plus, making these candied chestnuts at home is far more budget-friendly than purchasing them at the store—without compromising that irresistible sweetness!

What is marron glacé made of? The Ingredients List:

Our recipe for candied chestnuts uses just four basic ingredients. However, the success of the end product will significantly depend on the quality of the ingredients you choose. 

Below is everything you need to look for when buying them:

Chestnuts:

It is no secret that the chestnuts are the star ingredient in this recipe. When buying chestnuts, there are a few things to pay attention to:

• Get the freshest chestnuts you can find: If possible, we recommend hand-selecting your chestnuts to ensure they are equal in size. Look for those that are plump, smooth, shiny, and without any blemishes or mold. Feel it between your fingers to ensure the skin is not dry. Once you’re back at home, one way to test freshness is to drop your chestnuts in a bowl of water. If any float, discard them, as they’re likely hollow inside the shell.
• Not all chestnuts are created equal: In terms of chestnut variety, the French ‘marrons’ are superior in quality as they tend to be larger in size and more tender in texture. However, it’s hard to find them here in the US. A great alternative is Italian chestnuts, sold at national supermarkets like Whole Foods and Trader Joe’s during the holiday season. For this recipe, we recommend avoiding Chinese chestnuts. While they tend to be cheaper, we find them more challenging to peel.
• Store-bought pre-cooked and peeled chestnuts are a great shortcut: If you’re short on time or don’t have access to fresh chestnuts, you can buy them (affiliate link) from the store. One important thing to remember is you need to ensure that the only ingredient used is chestnuts. Store-bought, already-sweetened chestnuts won’t work in this recipe. 

For The Syrup:

• Water: You need a ratio of 1 part water to 1 part sugar to make the sugar syrup the peeled chestnuts soak in.
• Vanilla Bean: Use a whole vanilla pod sliced in half to flavor the sugar syrup. The vanilla beans infuse into the syrup for maximum flavor. We advise you against using vanilla extract if you can avoid it. While it won’t ruin the recipe, we found that much of it evaporates along with the water as the syrup reduces.
• Sugar: Since we do our best to use natural sugars in our recipes, we sweetened the syrup with cane sugar, but granulated white or brown sugar can also be used.

How to Make Marron Glace?

Below are the step-by-step instructions detailing the process of making glazed chestnuts. At first glance, the process might look intimidating, but once you’re done with boiling and peeling the chestnuts, the rest will take no more than 5 minutes a day.

If you’re new to boiling chestnuts, we recommend you first review our guide on How To Boil Chestnuts, as we go into all the nitty gritty details there.

1. Score the chestnuts: Use a small, sharp knife (or a paring knife, chestnut knife, or a sharp serrated knife) to score a cross outside the shell, right across the middle or “belly” of the chestnuts. Turn it 90 degrees and cut another one, creating an X. Don’t go too deep with your cuts—you want to pierce through the outer shell and the inner fuzzy skin, but do your best not to cut through the flesh too much.
2. Boil the chestnuts in water: Place two cups of cold water into a medium-sized saucepan and boil over medium heat. Carefully drop the chestnuts into the boiling water and cook for 15-20 minutes. Towards the end, you’ll see the cut part start opening up as they cook, revealing the fuzzy skin on the inside. To check for doneness, carefully remove one chestnut and peel to check if the yellow flesh is fully cooked. If the pulp is soft and creamy, it is cooked. Remove the pan from the heat once they are all (mostly) open.

3. Peel your chestnuts while they are still warm: Carefully remove chestnuts one at a time from the hot water and hold them using a clean dish towel if they’re too hot. Using a sharp knife, peel off the shell and fuzzy skin underneath. If you’re having difficulty removing it, place it back in hot water for a few more minutes.
4. Make the sugar syrup: Place the chestnuts in a colander and rinse them under cool water. Add the sugar and water to a saucepan and bring to a simmer. Stir continuously until the sugar is fully dissolved. Continue simmering for another five minutes until the sugar syrup turns golden brown. If you are using granulated sugar, the syrup should remain clear.

5. Cook the chestnuts in the sugar syrup: Add the chestnuts and halved vanilla bean into the syrup. Simmer your marrons in syrup for 10 minutes while stirring gently, being careful not to break up the chestnuts. 
6. Set aside for 24 hours: After 10 minutes, take the saucepan off the heat, put the lid on, and let it sit on the counter for 24 hours. The chestnuts will cool down in the syrup and soak up some of the liquid as they rest.
7. Cook the chestnuts in syrup a second time: The next day, place the saucepan back on the stovetop and gently heat the syrup until it is simmering. Continue to simmer for another 3 minutes. Remove from the heat, place the lid back on, and set aside to cool.

8. Cook the chestnuts in syrup two more times: Repeat the process of cooking the chestnuts in syrup two more times, waiting 24 hours between each time.
9. Place chestnuts on a wire rack: After the 4th and final round of simmering in syrup, using a slotted spoon, remove the chestnuts one at a time, draining off excess liquid. Place them onto a baking tray fitted with a wire rack. Continue with the rest of the chestnuts one by one and spread them evenly on the wire rack. Make sure you lift out any little bits that may have broken off.
10. Dry out the chestnuts in the oven: Preheat the oven to 120F (or as low as it will go) and place the chestnut tray in it. Cook the chestnuts for an hour. Remove the tray from the oven if the nuts have dried and hardened. If they’re still a bit sticky, prop the oven door open and leave the tray inside until thoroughly dried out. 
11. Serve your marrons glaces: This French confection took effort to make and thus deserves a presentation worthy of your efforts! The best way to serve them is to individually wrap the chestnuts in parchment paper, paper cases, or place them in mini cupcake liners (affiliate link). 

How To Store and Freeze Candied Chestnuts?

• To store: Wrap each candied chestnut individually in parchment paper. Place in a sealed container and refrigerate for up to a week.
• To freeze: Store the individually wrapped chestnuts in an airtight container and freeze for up to 1 month. Defrost at room temperature.

Ways To Use Marron Glaces

This candied chestnut recipe is incredibly versatile. Once you’ve made your marrons glacés, there are many ways to enjoy these delicacies:

• Dessert: Make a Coupe Marron. This is a French classic that, I think, is worthy of your caramelized chestnuts. Add a scoop of vanilla ice cream to a tall glass, add your candied chestnuts, and then top it with a spoonful of whipped cream. It’s a simple yet decadent dessert, perfect for holiday entertaining.
• Breakfast: Crumble marrons glacés over your favorite oatmeal, porridge, granola, or stack of pancakes. 
• Meat and Cheese Board: Adding a sweet element to a cheese and charcuterie board is perfect alongside savory bites. The nutty, sweet earthiness from these chestnuts makes a beautiful, elevated addition to your serving platter.

FAQs

Other Chestnut Recipes

Cakes

Mont Blanc Dessert

Snacks

How to Roast Chestnuts in The Oven

Naturally Sweetened

Chestnut Puree

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If you make this recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

The best Thanksgiving hors d’oeuvres have it all, and this fall bruschetta is no different. The butternut squash cubes roast up beautifully, leaving you with sweet, caramelized bits of squash. Layer that on top of a toasted baguette slice slathered with herbed goat cheese and cranberry sauce, and you will have a butternut squash crostini worthy of an elegant dinner party or casual finger food.

If you are like us, a big fan of butternut squash appetizers, be sure to check out our Butternut Squash Salad and Butternut Squash Soup, as well.

Ingredients

This easy butternut squash appetizer is easy to make with a few simple ingredients from the grocery store. We will need the following ingredients:

• Butternut squash: Look for a medium-sized whole butternut squash heavy for its size. I prefer cutting butternut squash at home into small cubes rather than buying the precut packages. Alternatively, acorn squash, delicata squash, or any pumpkin variety can also be used in this recipe.
• Olive oil: Go for extra-virgin olive oil for the fruity flavor.
• Ground cinnamon: Ground cinnamon powder adds an extra background warmth.
• Seasonings: A simple seasoning of Kosher salt and black pepper enhances all those butternut squash flavors.
• Goat cheese: I love creamy goat cheese here (check out any of my Goat Cheese Recipes), but you could also use Ricotta Cheese, cream cheese, or mascarpone cheese.
• Heavy cream: Heavy cream adds extra richness and loosens the goat cheese to a spreadable consistency. Whole milk is a good substitute.
• Scallions: Green onions add extra color and a mild onion flavor.
• Garlic: Garlic gives us that punchy bite.
• Fresh herbs: I love fresh parsley, but fresh thyme is a great option.
• Crusty Bread: Hearty, thick slices of sourdough bread are divine, but you can also make No Knead Artisan Bread if you have the time or use slices of baguette for smaller bruschetta.
• Cranberry sauce: I love to use my Maple Cranberry Sauce, which I always have in the fridge this time of year, but any leftover cranberry sauce will work.
• Nuts: Toasted sliced almonds or walnuts add a layer of crunch and texture.
• Honey: Floral honey elevates the butternut and cranberry with sweetness, but it is optional. Maple syrup can also be used.
• Toppings: Feel free to add toppings such as flaky sea salt, red pepper flakes, chopped sage leaves, or rosemary for extra flavor.

How to Make Bruschetta with Butternut Squash?

This autumn bruschetta is easy to make. I like to mix the goat cheese while the butternut squash is roasting in the oven. Here’s how to do it:

1. Preheat oven: Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.

2. Season butternut squash: Add the small chunks of butternut squash cubes to the prepared sheet pan. Toss the butternut with olive oil, cinnamon, 1 teaspoon Kosher salt, and black pepper and redistribute into a single layer.
3. Roast squash cubes: Roast for 30 – 35 minutes, until fork tender and golden brown. Toss them halfway through for even browning.
4. Whip goat cheese: In a small bowl, whisk together the goat cheese and heavy cream until smooth. Stir in the other teaspoon of Kosher salt, scallions, garlic, and parsley.
5. Toast bread: Lightly toast the bread slices in the oven, toaster oven, or toaster.

6. Assemble bruschetta: Spread 1-2 tablespoons of the goat cheese mixture on each slice of bread, followed by 1-2 tablespoons of cranberry sauce.
7. Add roasted squash: Add the butternut squash mixture and sliced almonds or walnuts. Drizzle with honey, sea salt, and fresh sage, if using.

Make Ahead and Storage

Following the right storage instructions allows you to make this butternut crostini ahead of time. This allows you to get one step ahead if serving it as a party appetizer or as part of your Thanksgiving spread.

• Make Ahead: Roast the squash and prepare the goat cheese mixture. Store each component separately in the refrigerator for 4-5 days.
• Storage: The assembled butternut squash bruschettas will keep for one day. After that, the bread becomes soggy and soaks up too much moisture.

If you try this Butternut Squash Bruschetta recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. If you take some pictures, be sure to share them on Instagram using #foolproofeats so I can share them in my stories.

FAQs

Storage Instructions:

• To store your roasted bell pepper dip: Place muhammara in an airtight container and store it in the fridge for up to 5 days. Alternatively, drizzle it with a thin layer of olive oil to extend its shelf life. Doing so helps prevent air from reaching the roasted red pepper dip and, as a result, keeps it fresh longer.
• Freezing: If you prefer to store it for a longer period of time, you can freeze this red bell pepper spread. Simply place it in an airtight container (or a freezer bag) remove the air out as much as you can and freeze for up to 2 months.
• Thawing: Thaw it in the fridge overnight and give it a good stir before serving.

Ways to serve this Syrian pepper sauce recipe

There are a number of ways to serve this muhammara dip recipe, such as:

• Dip: Definitely the most authentic, serve it as a dip with seed crackers, pita bread, or fresh sliced vegetables as a part of your mezze platter.
• Spread: Slather it on sandwiches, fresh pita bread, wraps, or your morning toast. In my opinion, leftover muhammara makes the best sandwich spread.
• Pasta Sauce: Prepare your favorite pasta and toss it in a large bowl with the muhammara and a bit of pasta water – no additional cooking required!
• Pizza Sauce: Replace the tomato sauce on pizza with muhammara – such a fun, Meditteranean twist!
• Topping: A scoop of muhammara makes an excellent topping for homemade CAVA bowls and pairs beautifully with other Mediterranean sauces like tzatziki and hummus.

How to Make Street Corn Dip?

This easy elote dip comes together in five simple steps, making it a boon for first-time cooks and expert chefs alike.

1. Saute the corn: Pour the olive oil into a large, heavy-bottom skillet and heat over medium-high heat. Add the sweet corn kernels and, stirring frequently, saute until they turn a light golden color (7-10 minutes). Note: You may need to saute your corn in two batches to ensure you don’t overcrowd the skillet. Then, add the garlic to the pan and saute for 30 seconds, stirring constantly. Remove the garlic-corn mixture from the skillet, set it aside, and let it cool for 10-15 minutes.
2. Make the dressing: Add the mayonnaise, sour cream, lime juice, lime zest, chili powder, kosher salt, and ground pepper to a large mixing bowl. Whisk the ingredients until thoroughly combined.
3. Assemble the dip: Add the cooled corn, red onion, jalapeno, and cilantro to the bowl with the dressing. Toss to combine, taste for seasoning, and add more if necessary.
4. Serve: Transfer the dip to a serving bowl, garnish with cotija cheese, and serve with a side of your favorite chips.

Aysegul’s Expert Tips

It’s a cinch to make the best Mexican street corn dip recipe with these tasty tips. Below, you’ll find out how to prepare this dish just as you like—with maximum flavor and zero hassle.

• Other ways to cook corn: In the recipe below, I sauteed my corn on the cob because it’s an easy way to achieve rich, tender flavors. However, you can also lend your elotes dip bolder, smokier notes by cooking your corn on the grill or in the oven. Alternatively, you can try Air Fryer Corn on the Cob or cook it in the microwave for a quick, indoor option.
• Can be served warm, room temperature, or cold: You can serve this dish at any temperature you prefer. When served right away while the corn is still warm, hot elote dip is delicious with chips. Equally, after resting in the fridge for a few hours, its cold version makes a great appetizer.
• It gets better as it sits: If you have time, I highly recommend making this recipe a day in advance and storing it in the fridge until it’s ready to eat. Just be sure to add fresh, delicate ingredients (like cilantro and cheese) right before serving to maintain their texture and taste.

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If you are a fan of the classic elote recipe and flavors, you might also like:

• Elote in Air Fryer
• Street Corn Pasta Salad
• Elote Corn Soup

If you make this Elote Dip recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

You know those cravings when you want to munch on something extra delicious? Well, say hello to Mediterranean nachos. They’re the perfect combination of fresh ingredients and crispy pita chips, and they’ll keep you coming back for more.

Ingredients You’ll Need

Mediterranean-style nachos require a mix of fresh produce and pantry staples. While the topping has a medley of fresh vegetables, you can simplify it even more with Greek Cucumber Salad. But to make it as I did here, we will need:

For The Pita Chips:

• Pita: I used whole wheat pita, but you can use regular pita if that is all that’s available at the grocery store. Alternatively, you can make our homemade pita recipe using a DIY approach. If you are short on time, store-bought baked pita chips can be used in a pinch.
• Olive Oil: Use extra virgin olive oil for the most fruity flavor.
• Kosher Salt

For The Topping:

• Chickpeas: Chickpeas (or garbanzo beans) give it that Mediterranean style, but you can also use white cannellini beans or navy beans.
• Tomatoes: Small and juicy cherry tomatoes provide both acidity and sweetness. Grape tomatoes, Roma tomatoes, or heirloom tomatoes all work too.
• Cucumbers: I love small, thin-skinned Persian cucumbers, which you don’t need to peel. If you are using regular cucumbers or English cucumbers, be sure to peel and remove the watery seeds.
• Green Onions: Mild scallions give it a savory bite. Red onion is another good option.
• Olives: Greek Kalamata olives provide a delicious briny bite. Black olives or green olives will also work, or a mix of all three for a more complex flavor. Not a fan of olives? Omit them altogether.
• Lemon Juice: Freshly squeezed lemon juice offers the best citrus flavor. We will need it for the topping and the tahini sauce.
• Garlic: Garlic gives the salad an extra bite. Use one fresh garlic clove for the best flavor.
• Seasonings: Kosher salt and black pepper are all we need, just make sure to season the pita chips, salad topping, and tahini sauce and taste as you go.

For The Herbed Tahini Sauce:

• Fresh Herbs: Fresh parsley keeps it simple, but you can amp up the flavor even more with fresh dill, fresh basil, or fresh mint. Don’t have any fresh herbs on hand? Make this Lemon Tahini Sauce instead.
• Tahini: Look for a runny tahini, and make sure to mix it well before using.
• Fresh Garlic
• Water: Water helps thin out the tahini dressing to the right consistency. Start with 2 tablespoons, then add more water, one tablespoon at a time, until a dressing-like consistency is reached.

Optional Add-Ins

For a few twists and different variations, add one, two, or all of the following:

• Cheese: Crumbled feta cheese, or my favorite, CAVA’s Feta Dip recipe, would be a delicious addition to add salty, tangy creaminess.
• Hummus: Add even more protein and fiber with dollops of Homemade Mediterranean Hummus.
• Yogurt: Want to add some yogurt? Swap out the tahini sauce for Yogurt Tahini Sauce. A few dollops of Tzatziki wouldn’t hurt either.

What is Ayran?

If you have visited Turkey or been to a Turkish restaurant, you have probably heard about the popular Turkish yoghurt drink, ayran. It is one of the most popular drinks we serve with any spicy meal, whether kabob or vegetables. Made up of only three ingredients: yogurt, water, and salt, a serving of Turkish ayran is considered one of the best ways to treat yourself on a hot summer day.

While it originated from Turkey, many Balkan, Central Asia, Middle East, and Mediterranean countries, such as Greece, Bulgaria, Armenia, Iran, Lebanon, and Iraq, also serve this salted yogurt drink with minor variations. For example, the Iranian version of ayran, called doogh, is often served with fresh mint, while the Arabs make a similar version and call it laban. The Greek version, ariani, is also very similar to ayran.

If you are familiar with Indian lassi, you might recognize the similarity in the texture of both drinks. However, unlike ayran, lassi is usually served sweet, often flavored with sugar, honey, or fresh fruit. 

Ayran Ingredients

The good news is that this Turkish yogurt drink recipe uses only 3 simple ingredients you probably already have on hand. You will need:

• Plain Yogurt: I recommend using plain whole milk yogurt with no added sugars. You can also use low-fat or no-fat yogurt, but low-fat yogurt may not achieve the traditional creamy consistency. On the other hand, you can use plain Greek yogurt (also known as strained yogurt), but since it is thicker, you will need to use more water to adjust its consistency.
• Cold Water: To keep this Mediterranean yogurt drink super refreshing, using cold water is essential. Some recipes suggest using ice, but I don’t recommend it as it can dilute the drink, affecting its consistency and texture.
• Salt: You can use kosher, table, or sea salt. 

Optional Add-Ins & Substitutions:

• Mint: During the summer months, I usually add a few leaves of chopped fresh mint to my ayran recipe. You can, however, also use dried mint if that is all you have.
• Sparkling water: Growing up, we never added sparkling water to ayran, but with carbonated drinks becoming more popular, I see many people making this yogurt drink with sparkling water instead of regular water. This simple substitution for water can make it more palatable for people who enjoy carbonated beverages and are looking for a unique twist on the classic Ayran Turkish drink recipe.
• Cucumber: Again, it’s not traditional, but I’ve seen a few slices of cucumber added as a garnish to make it look appetizing and reiterate that it is a salty drink.

How To Make Turkish Ayran?

The best part about making this Turkish yogurt recipe is that it takes no more than 5 minutes. I prefer a whisk, but you can also use an electric blender. Whipping it up in a blender is especially handy if serving it to a crowd or making a large batch. Below are the steps to make it both ways:

1. Ensure a smooth texture: Place yogurt in a large bowl or measuring cup and whisk until it is smooth and free of lumps. 
2. Whisk: Add water and salt to the bowl and whisk vigorously until combined. Taste for seasoning and adjust if necessary. Alternatively, you can put all of the ingredients in a blender and blend until fully combined.
3. Chill: Tightly cover your yogurt milk drink in a glass bottle with a lid (or stretch film). Store in the fridge until ready to serve or for up to 2 days.
4. Garnish & serve: Give it a good shake before pouring it into glasses, and garnish with fresh mint leaves if desired.

What To Serve with Ayran?

This Middle Eastern yogurt drink pairs wonderfully with several dishes, especially those with bold flavors and spices. Whether you’re having a meaty feast, a vegetarian delight, or a simple snack, ayran enhances the flavors and provides a refreshing balance to any dish it’s served with. Here are some delicious options to serve alongside this refreshing yogurt drink:

• Kabobs: Whether you serve Shish Taouk, Chicken Shawarma, Doner Kebab, or Oven-Baked Beef Kabobs, ayran is the perfect accompaniment, providing a cooling and balancing effect.
• Meat dishes: Popular Turkish dishes like Turkish Stuffed Eggplant (aka Karniyarik), Turkish Kofta Meatballs, Roast Rack of Lamb, Turkish Pasta, or lahmacun pair beautifully with this ayran yoghurt drink. The cold and refreshing drink cut through the richness of these hearty meat dishes (and spicy foods in general), enhancing the overall flavors.
• Vegetarian Dishes: This drinkable yogurt drink pairs well with vegetarian dishes like Bulgur Wheat Pilaf, Spinach Borek, and Turkish Tabbouleh. Its tangy flavors complement the savoriness of these dishes, adding a refreshing touch to your meal.
• Snack: If you want to transport yourself to Turkey within seconds, you need to do what Turks do: Serve ayran with simit (also known as Turkish bagel) for a simple yet satisfying snack. The chewy, sesame-coated bread and the cool, salty yogurt drink are delightful at any time of the day.

FAQs

Other Must-Try Turkish Recipes

• Turkish Coffee
• Yogurt Salad Dressing

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Ayran Recipe – Turkish Yogurt Drink

Enjoy the deliciously refreshing Ayran, a Turkish salted yogurt drink made from yogurt, water, and a pinch of salt. Serve it as an accompaniment to your favorite kabobs and meat dishes, or treat yourself to a healthy midday snack to cool off on a hot day.

Course Non Alcoholic Drink

Cuisine Turkish

Diet Vegetarian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Calories 75kcal

Author Aysegul Sanford

Ingredients

• 2 cups whole milk plain yogurt unsweetened
• 1 cup cold water
• ¼ teaspoon kosher salt

Optional Add-Ins

• A few leaves fresh mint chopped or dried mint

Instructions

• Place yogurt in a bowl and whisk until smooth and no lumps remain.
• Add water and salt to the bowl and whisk vigorously until combined and the texture is creamy and smooth.
• Taste for seasoning and adjust if necessary.
• If preferred, add in some chopped mint for flavor. Pour into a glass jar, cover tightly with a lid, and chill until ready to serve.

Notes

• Yields: This recipe makes 4-5 cups of ayran, ideal for 4 servings. The nutritional information below is per serving.
• Yogurt: While I highly recommend using whole milk yogurt, you can also use low- or nonfat yogurt, though it won’t be as creamy. Greek yogurt can also be used, but you should use more water (about 1/2 to 3/4 cup) to get the right consistency. 
• Storage: This yogurt drink will keep fresh in the fridge for up to 2-3 days as long as it is kept in an airtight container (such as a glass jar with a tight-fitting lid). Be sure to shake well before serving.
• Foam on top: The ayran served in most kebab restaurants has a layer of foam on top, filled with visible air bubbles. Many Turkish people consider frothy ayran a sign of freshness and consider it the best part of the drink. When making it at home, the way to achieve bubbles on top is to whisk or shake it vigorously.
• Adjust consistency and taste: The ideal yogurt-to-water ratio is 2 to 1. In other words, to make 4 servings of this yogurt drink, I use 2 cups of yogurt and 1 cup of water. However, you can adjust the consistency to your preference by adding more or less of each ingredient. The same goes for the amount of salt you use.
• Serve it chilled: This drink is best served cold. For the best results, make a batch and store it in a glass jar in the fridge. You can also put the ingredients in a cocktail shaker with a few ice cubes, shake it vigorously, and strain it into a glass. Be sure to strain out the ice to avoid diluting the drink.
• Keep it in the fridge: Since ayran is a dairy-based drink, it should be stored in the fridge (At or below 40°F (4°C)) to prevent bacterial growth and spoilage.

Nutrition

Calories: 75kcal | Carbohydrates: 6g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 205mg | Potassium: 190mg | Sugar: 6g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 0.1mg

If you’re like me, you can’t get enough of the super-crisp, nutty taste of homemade seed crackers. If you want to try more gluten-free recipes, I highly recommend whipping up my protein-packed Seed and Nut Bread—an ideal pick for an easy breakfast or a quick midday snack. Or, try out my Buckwheat Millet Bread for a foolproof loaf that tastes as good by itself as it does when topped with your favorite jam.

Ingredients You Will Need

In my opinion, the best way to make healthy crackers is by using this tasty variety of seeds. These simple ingredients—many of which are also superfoods!—are delicious, nutritious, and usually available at the local grocery store.

• Chia seeds: Packed with fiber, protein, and antioxidants, chia seeds are a must-have ingredient in this recipe for crackers with seeds. Not only do they have a mild nuttiness that’s undeniably delicious, but they’re also helpful in supporting bone health and aiding weight loss.
• Raw & Unsalted Sunflower seeds: One of the most classic types of seeds, sunflower seeds lend these homemade crackers a nuanced sweetness and delicate crunch—but that’s not all! Sunflower seeds also transform this basic recipe into “anti-inflammatory crackers,” as their high levels of vitamin E and other plant compounds help reduce inflammation and boost heart health. When selecting sunflower seeds for this recipe, look for all-natural, raw ones to ensure they don’t have any added salt.
• Unsalted Pumpkin seeds: Pumpkin seeds are also a great source of healthy fats, magnesium, antioxidants, and fiber, which may have other beneficial effects, such as regulating blood sugars and getting a good night’s sleep. I recommend buying pumpkin seeds that don’t have any additional salt—in other words, look for raw pumpkin seeds when shopping for this recipe.
• Sesame seeds: Crunchy and buttery, sesame seeds taste fantastic in this recipe’s seed mixture. However, they also boast a range of other health benefits. For example, their high levels of B vitamins, calcium, and protein contribute to good vascular, muscular, and nerve health.
• Ground flaxseeds (aka Flax meal): Flaxseeds are among the greatest superfoods to eat when you want to boost your digestive health. In particular, they contain high levels of fiber and omega-3 fatty acids that help relieve constipation and promote digestive regularity. During my recipe research, I found variations of this recipe where others used whole flaxseeds, but I chose to use ground flaxseeds (AKA flax meal) because they’re easier to digest and help work as a binder—similar to how flour works in bread recipes. Other versions may also use psyllium husk as a binder, but I found this unnecessary, given my use of ground flax seeds.
• Hemp seeds: The addition of hemp seeds gives these seed crackers earthy and nutty undertones. This tiny seed also contains essential nutrients and minerals, such as fatty acids and manganese, which help maintain healthy skin, joints, and bones through collagen production.
• Kosher or sea salt: Salt helps with flavoring the crackers and helps them achieve more of a store-bought savory flavor, so do not skip it.
• Olive oil: I used olive oil to give these crackers their rich, full-bodied taste and golden-brown exterior, but you could also use avocado oil if preferred.
• Water: If you’ve seen other seeded crackers recipes, you might find that some ask you to use boiling water—particularly when making psyllium husk crackers. However, I’ve found that the temperature of your water doesn’t affect seed crackers that don’t use psyllium husk as a binder. Therefore, room-temperature water will work just as well as warm water when following my flaxseed cracker recipe.

How to Make Seed Crackers?

If you’ve never tried making crackers at home, you’re in luck! It’s a cinch to make these healthy crackers, and my step-by-step instructions will ensure they always come out with that satisfying “crunch.”

1. Heat the oven: Preheat the oven to 325 degrees F. (162 degrees C.), line a baking sheet with parchment paper, and set it aside.

2. Mix the dry ingredients: Add the chia seeds, sunflower seeds, pumpkin seeds, sesame seeds, ground flaxseeds, hemp seeds, and salt to a large mixing bowl. Stir the ingredients until thoroughly combined.
3. Add the wet ingredients: Pour the olive oil and water into the same bowl and stir to combine. Let the mixture sit for five minutes—but no more than 7-8 minutes—until it thickens slightly. Too much resting time will result in an overly thick cracker.
4. Transfer to pan: Scoop the mixture onto the prepared baking tray and use an offset spatula or large spoon to spread it into a single, even layer. Alternatively, you can place another piece of parchment paper on top of the mixture and spread it with your hands.

5. Bake: Bake the sesame seed crackers in the preheated oven for 50-55 minutes or until the edges turn a light brown. Then, remove them from the oven and let the crackers cool before serving.

How to Store & Freeze?

One of the best parts about this gluten-free cracker recipe is its easy storage. With long-lasting crispiness and hearty flavor, these crackers will stay fresh whether you store them in the pantry or the freezer.

• Store: These keto seeded crackers can be stored in an airtight container at room temperature for up to ten days.
• Freeze: For extra-long storage, you may freeze your crackers in a freezer-safe container until ready to eat. However, keep in mind that the low temperatures may make the seed chips more brittle, so you should store them in a flat orientation to avoid breakage.

Ways to Serve These Seeded Crackers

Homemade crackers are a must-try for anyone who loves versatility in their snacks. While they’re absolutely wonderful by themselves (literally, they’re such a great stand-alone snack!), they also make a fantastic spread when paired with other tasty recipes.

• Dips: Easy, filling, and nutritious, this sesame crackers recipe makes a great snack alongside classic Mediterranean dips. Hummus is a zesty, creamy classic that pairs great with the earthy undertones of this easy cracker. You can also serve your recipe with smokier, savory-sweet dips, like Baba Ganoush or Muhammara.
• Serve it as a flatbread: My favorite way to enjoy this recipe for seed crackers is as a flatbread topped with avocado, sliced eggs, and pickled red onions. You can also spread this cracker with cream cheese and smoked salmon for a quick morning fix. Or, if you’re in the mood for a sweeter variation, try spreading your crackers with nut butters, like peanut butter or almond butter, for a satisfying yet healthy dessert.
• Cheese: No one can resist a five-star Meat and Cheese Board brimming with crisp crackers, flavorful cheeses, and savory meats. These multi-seed crackers make the perfect addition to any charcuterie board, but if you’re short on time, they also make an unbelievably delicious pairing with your favorite cheese.
• Topping for salads: This sesame seed cracker recipe is the ultimate choice when you want to add a light crunch to your salad. You can crumble these crackers on top of any bowl of greens, from a sweet and tangy Apple Kale Slaw to a creamy Cauliflower Broccoli Salad.
• With soups: Healthier and more flavorful than oyster crackers, these pumpkin seed crackers are an excellent topping for soup when crushed into small, crunchy bits. I especially love using this cracker recipe with my smooth-yet-zingy Carrot and Ginger Soup and creamily spiced Sweet Potato Soup.

FAQs

Have more questions about this healthy cracker recipe? This handy FAQ has everything you need, from nutritional information to term definitions.

No party menu is complete without this chicken nachos recipe. However, suppose you want to take this dish to the next level. In that case, you can pair it with dozens of other delectable Mexican recipes, such as my creamy Basic Guacamole Recipe or my sweet-and-spicy Easy Street Corn.

Or, if you’re in the mood for another savory and succulent meat dish, my Slow Roasted Chicken Wings strike the perfect balance between crispy, flavorful skin and tender meat. No matter what you choose, you can easily spice up the day with a pitcher of my Easy Pineapple Margarita Recipe.

Chicken Nachos Ingredients

There’s no need to empty out your wallet to make this easy shredded chicken nachos recipe. You only need a handful of pantry-ready ingredients to make this authentically delectable, restaurant-quality dish.

• Chicken: Nearly any shredded chicken would work when making pulled chicken for nachos, whether you want to use boneless chicken thighs or boneless chicken breasts. In terms of preparation, I roasted my chicken in the oven with a coating of spices, then shredded them while warm to achieve the most attuned seasoning profile. However, if you prefer a more hands-free method, you can also make nachos with rotisserie chicken or cook your chicken in a crock pot.
  You can even use leftover chicken if you have some on hand or make a grilled chicken nachos recipe for a smokier, summer-fresh flavor. Regardless of your cooking process, just be sure you have 4-5 cups of shredded chicken before assembling your nachos. That being said, however, you can also substitute this recipe’s chicken for sauteed ground beef if you’d prefer a savorier, more pronounced meat flavor.
• Oil: Though I use olive oil to cook chicken for nachos, any other flavorless vegetable oil, such as avocado oil, would work.
• Seasoning: I’ve found that the best seasoning for chicken nachos is a basic, smoky, and piquant mix of chili powder, ground cumin, salt, and pepper. Alternatively, you can use your favorite pre-made taco seasoning if you’re in the mood for a quicker seasoning solution.
• Enchilada sauce: Though an optional addition, I love adding enchilada sauce to my shredded chicken nachos, as it adds a savory, light richness to the mixture. You can use any store-bought brand you prefer (my favorite is Siete Red Enchilada Sauce -affiliate link) or make your enchilada sauce from scratch.
• Tortilla chips: When selecting a chip for this chicken nacho bake, I highly recommend picking thick, sturdy, restaurant-style tortilla chips. This chip style better withstands baking and won’t get as soggy as other varieties. Furthermore, if you have the time, you can also make homemade tortilla chips for a fresher, more customizable taste. However, I don’t recommend making chicken nachos with Doritos and any other commercially seasoned chips, as they are relatively flimsy and won’t withstand the moisture of the wetter ingredients.
• Cheese: To ensure an even distribution of cheese throughout your nachos, you must use shredded cheese. I use Monterey Jack cheese due to its buttery flavor and highly meltable composition. However, you can use Pepper Jack cheese, mozzarella, or Colby Jack, as well, to achieve a spicier, creamier, or tangier flavor profile. Or, you can even use a blend of cheeses for a more full-bodied taste, with some of my favorites being a Mexican blend cheese and Cheddar Jack (a mix of cheddar cheese and Monterey Jack).
• Black beans: Black beans are a great way to add a tender, mildly sweetheartiness to chicken and cheese nachos. Don’t have any black beans in the pantry? You can use pinto beans instead, giving your nachos a creamier, earthier taste.

What to Put on Chicken Nachos?

The sky’s the limit when it comes to toppings and customizing this loaded chicken nachos recipe. However, these classic toppings—zesty, creamy, and bright—are my favorite ingredients to give this dish an authentic Mexican taste.

• Salsa with Cherry Tomatoes: This easy salsa recipe is my go-to when making easy chicken nachos. Not only does this sauce boast robustly bright flavors, but it also comes together in just ten minutes! No time to make salsa? Sliced or diced tomatoes would also work.
• Guacamole: Creamy, garlicky, and tangy, guacamole is a no-brainer when it comes to nachos. One taste of this simple side and the entire bowl will disappear in seconds.
• Jalapenos: If you’re a fan of heat, jalapenos are just what you need to lend a kick of spice to your chicken cheese nachos. If you prefer a crisper, fresher, and more colorful topping, I recommend using fresh jalapeños. However, if you’re in the mood for a softer texture and a more tart flavor, pickled jalapenos are the way to go.
• Sour cream: Sour cream—smooth, light, and tangy—makes an excellent addition to the savory, meatier base of this Mexican chicken nachos recipe. Serve this ingredient as a dippable side or a dollop on top, and your guests will be licking their fingers clean.
• Corn: This mildly sweet and tender addition adds a beautiful pop of color to these sheet pan nachos.
• Olives: If you’ve ever found yourself reaching for the table salt to add extra flavor to your meal, this ingredient is for you. Black olives are briny, salty, and brilliant at giving these chicken nachos a savory depth. 
• Squeeze of lime juice: My favorite way to balance the hearty composition of pulled chicken nachos is to add a little bit of lime juice to the mixture. This addition adds a bright, acidic element to the recipe, ensuring every ingredient comes to life.
• Mexican Pickled Red Onions: Tangy, citrusy, and oh-so-flavorful, pickled onions are a great way to enliven your nachos with equal tenderness and crunch.

How to Make Chicken Nachos with Shredded Chicken?

There’s a reason why this easy nachos recipe is such a classic. My step-by-step instructions take the stress out of menu planning, requiring minimal effort and zero hassle. If you are using leftover or rotisserie chicken, you can skip the first six steps and start assembling your nachos.

1. Prep the oven: Preheat your oven to 400 degrees F.

2. Dry the chicken: Use paper towels to pat dry the chicken, then transfer them onto a baking sheet. I use a 13 x 18-inch baking sheet (also known as a half-sheet pan) to fit all my poultry comfortably.
3. Season the chicken: Drizzle the chicken with olive oil and sprinkle both sides with chili powder, ground cumin, salt, and pepper.
4. Bake: Add the seasoned chicken to the oven and let it roast for 15-20 minutes or until its internal temperature reaches 165 degrees F.
5. Shred: Remove the cooked chicken from the oven, then shred it using two forks.

6. Add enchilada sauce (optional step): Drizzle the shredded chicken with the enchilada sauce, and broil the mixture for two minutes. When done, remove the chicken from the oven and set it aside.
7. Prepare the baking sheet: Turn down the oven’s temperature to 350 degrees F., and line a baking sheet with parchment paper.
8. Assemble the first layer: Spread your first layer of tortilla chips on the lined pan. Top them off with half of the shredded cheese, black beans, and shredded chicken.
9. Build the second layer: Place a second layer of chips on top of the first, followed by the remaining black beans and shredded chicken.
10. Bake: Put the chicken nachos in the oven and bake them for 15-18 minutes or until the cheese melts thoroughly.

11. Add the toppings: Top off your baked nachos with your preferred toppings and serve while still hot.

How to Make Ahead, Store, and Reheat? 

It’s no secret that homemade chicken nachos—crunchy, flavorful, and melty—taste best on the day you make them. Therefore, I recommend assembling the dish right before serving to achieve maximum crispiness.

Need more time for day-of preparation? Not to worry: These expert make-ahead and storage tips will ensure you can cut your prep time in half and don’t have to forfeit a single bite of this chicken nacho recipe.

• Make ahead: The best way to kickstart your meal prep is by making the shredded chicken for nachos ahead of time and cooking and shredding it in advance. That way, you only need to assemble and bake the nachos just before you want to serve it. Also, you can plan out and prepare your toppings ahead of time to simplify serving the day of.
• Storage: To store your pulled chicken nachos, first let them come to room temperature. Then, either transfer them to an airtight container or tightly cover them with stretch film. You can then put them in the fridge until ready to reheat.
• Reheat: I recommend reheating these chicken nachos in the oven under low heat—about 300 degrees F.—or until the cheese melts and the remaining ingredients heat through. I also suggest removing any fresh toppings from the dish before heating, as they won’t withstand the higher temperatures of the oven, thereby losing their freshness. Then, you can re-add them to the nachos when ready to serve.

What Tastes Good with Chicken Nachos? 

Versatile, snackable, and utterly irresistible, chicken black bean nachos are one of the best dishes to make if you love putting your unique spin on new recipes. Below, I’ve assembled essential recipes to serve with your savory bake, transforming this simple dish into a five-star menu.

• Dips and salsas: One of the most iconic pairings, salsa exquisitely balances the heartier base of roast chicken nachos with light, bright, and tomatoey flavors. Pico de gallo is an effortless go-to for this dish, though you can also add notes of tropical, juicy flavors by making my Pineapple Mango Salsa or Peach Salsa. Or, you can whip up an easy Hummus Dip for an even creamier, umami-rich condiment.
• Tacos: When you think of Mexican cuisine, chances are you immediately think of tacos—a savory, fresh, and flavor-filled dish anyone can customize to their liking. With my recipe for Brisket Tacos, you can fill your plate with smoky, melt-in-your-mouth flavors. Or, try pairing your nachos with Quinoa Black Bean Tacos for a vegan-friendly dish that has all the zesty, creamy taste you could want from your favorite Mexican food.
• Salads: Want to add a lighter, more nutritious edge to your nachos? Serve them alongside a bowl of Black Bean and Corn Salad for a zesty, veggie-packed side, or spoon out a serving of Mexican Street Corn Salad (AKA “esquites”) for a dish that’s equal parts spicy, tangy, and creamy.
• Margaritas: What party menu is complete without a sweet, boozy treat? My Easy Pineapple Margarita and Blueberry Margaritas are just what you need to give this classic drink a sweet, fruity spin. You can even blend up a Strawberry Basil Margarita to balance your juicier notes with a gourmet, herby finish.

FAQs

You don’t have to be a professional Mexican chef to make chicken nachos in the oven. I answer all your remaining questions in this easy guide, ensuring your dish comes out exquisitely layered and delightfully crisp.

Other Game Day Recipes You Might Also Like

Once you learn how to make shredded chicken nachos, you’ll be itching for more tasty dishes to serve at your next game-day party. These lip-smacking recipes will ensure everyone gets their fill with a perfectly savory, seasoned, and snackable taste.

• Slow Cooker Sticky Chicken Wings
• Vegan Greek Nachos
• Air Fryer Green Bean Fries

If you try this Shredded Chicken Nachos recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

If you’re like me, you can’t resist eating these delicious air fryer chestnuts the moment you peel them. However, there are countless other ways to use this delectable recipe—a handy way to make the most of the chestnut season. Air fryer roasted chestnuts make an excellent base for my silky Chestnut Cream Soup, and they fit flawlessly into any Christmas dinner when you prepare my five-star Chestnut Dressing. Or, try whipping up my Chestnut Puree Recipe for an irresistibly creamy dish perfect for pastries, parfaits, and so much more.

Ingredients

When it comes to recipes with simple ingredients, air fried chestnuts are hands-down the easiest for your grocery list. All you need to make this toasty dish is one ingredient: chestnuts!

However, as with all one-ingredient recipes, the key to getting the best results is to begin with high-quality chestnuts. Here are just a few things to keep in mind when selecting your nuts:

• Type of chestnuts: For this recipe, I highly recommend using Italian chestnuts (also known as European chestnuts) or American chestnuts, as they peel easily and are altogether easier to work with. Chinese chestnuts—the most popular variety in Asia—also taste good, but I find that they are harder to peel, so I don’t suggest using them in this recipe.
• Choose equally sized chestnuts: If possible, try to hand-pick chestnuts of an equal size, as they’ll roast the most evenly in the air fryer.
• Ensure your chestnuts are of high quality: When looking for chestnuts, try to find ones that are smooth, plump, and shiny—especially those without blemishes or mold. I also encourage you to handle the chestnuts in your hand to ensure the skin isn’t dry.
• Where to buy: You should be able to find fresh chestnuts in most U.S. grocery stores. However, they also crop up in farmer’s markets during fall and winter, should you prefer a locally grown alternative.
• Avoid chestnut mix-ups: Though similar in name, be careful not to accidentally purchase horse chestnuts (which are toxic) or water chestnuts. These two are not the same as regular chestnuts and will drastically change the taste and texture of your recipe.

How to Prepare Chestnuts for Cooking in the Air Fryer?

Proper preparation is a must when getting ready to air fry chestnuts. These three steps will ensure your nuts are clean, tasty, and easily peelable when they come out of the air fryer.

1. Rinse the chestnuts: Add the raw chestnuts to a colander and rinse them under cold running water. Drain them when thoroughly rinsed.
2. Score: Lay the flat side of a chestnut on a cutting board, ensuring the rounded side (AKA the belly side) faces up. Hold the chestnut firmly with one hand and use the other to cut horizontally across the rounded face with a sharp paring knife or chestnut knife. Then, rotate the chestnut 90 degrees and make a second cut, forming an “X” on its top. Repeat the scoring process for the remaining chestnuts, trying not to score their inner skin.
3. Soak chestnuts: Transfer the cut chestnuts to a bowl, cover them with cold tap water, and let them rest for 30-60 minutes.

How to Roast Chestnuts in an Air Fryer?

Air frying chestnuts is a great way to enjoy nutty, easy-to-peel treats in no time. With this easy cooking method, your chestnuts will be on the table in less than 20 minutes.

1. Prepare your air fryer: Preheat the air fryer to 350 degrees F.

2. Dry the chestnuts: Drain the soaked chestnuts, transfer them to a clean kitchen towel, and dry them as much as possible. Alternatively, you may line a baking sheet with paper towels and pat them dry.
3. Fill the air fryer basket: Arrange the scored chestnuts in your air fryer basket so that their cut sides face up. Be careful not to overcrowd the basket, as your nuts should fit comfortably in a single layer. If necessary, you may air fry your chestnuts in two batches to ensure proper air circulation.
4. Cook the chestnuts: Roast the chestnuts in the air fryer for 17 minutes, shaking the basket once or twice during their cooking time.
5. Steam the cooked chestnuts: Once roasted, transfer the (very hot!) chestnuts onto a clean kitchen towel. Draw the edges of the cloth toward their center, turn the towel into a small pouch, and let the chestnuts steam for about five minutes. For an alternate steaming method, place your air-fried chestnuts in a paper bag and roll down the top so the steam gets trapped inside. Again, let the nuts steam for five minutes or for up to 30 minutes.

6. Peel: After the chestnuts steam, grasp the pouch in your hand and gently squeeze it to loosen the chestnut shells. Then, carefully peel off the outer shell of the nuts while they’re still hot by lightly pulling back on their scored “X.” Be sure you’re removing the papery skin to expose the yellow flesh inside. If you can’t remove the fuzzy inner skin by hand, you may use a small sharp knife to assist you, being careful not to pierce the yellow inner nut.
7. Serve: Enjoy your air fryer roasted chestnuts while they’re still warm.

How to Store Air Fryer Roasted Chestnuts?

After roasting chestnuts in an air fryer, the last thing you want to do is let a single one go to waste. With these easy tips, you can store this delectable recipe to snack on throughout the week or for long-lasting meal prep.

• Store: When ready for storage, let your air roasted chestnuts reach room temperature and then transfer them to an airtight container. You can then store them in the refrigerator for up to four days.
• Freeze: To freeze your peeled air fryer chestnuts, transfer them to a freezer bag and remove as much air as possible. Then, tightly seal the bag and freeze your chestnuts for up to three months.
• Thaw: When ready to thaw, remove your chestnuts from the freezer and defrost them in the fridge overnight.

How to Season?

Making roasted chestnuts in the air fryer gives you the freedom to play around with all your favorite flavorings. With these mouthwatering seasoning ideas, you can transform your chestnuts into everything from a decadent dessert to a savory snack.

• Honey and vanilla: If you want your air fryer chestnuts to have an irresistibly dessert-like finish, mix two tablespoons of honey with a teaspoon of vanilla. Once thoroughly combined, drizzle the honey mixture over your cooked chestnuts for a great holiday season treat.
• Melted butter and maple syrup: Richly sweet and easy to customize, try drizzling your chestnuts with a mixture of melted butter and maple syrup. You can even sprinkle ground cinnamon over your nuts if desired for a warmer, woody flavor.
• Balsamic glaze with a sprinkle of sea salt: Coating your air-roasted chestnuts with a rich balsamic reduction is an easy way to give your recipe complexly sweet notes—a flavor profile that tastes straight out of Europe. Finish this tasty variation with a sprinkle of sea salt, and every bite will explode with flavor.
• Asian style: To give your air fried chestnuts a zingy, Asian-inspired flavor, coat them with a blend of soy sauce, a hint of sesame oil, and a sprinkle of sesame seeds. This umami-packed recipe transforms sweet chestnuts into a savory treat perfect for all-day snacking.

Ingredients

Cooking new potatoes in the air fryer requires only a handful of ingredients you likely already have in your pantry.

• Red potatoes: Small, creamy, and mildly sweet red potatoes (also known as red skin and new potatoes) are a must for this air fryer recipe. Though I use small red potatoes for this dish, other small, tender potatoes, such as Yukon Gold potatoes, would also work. However, avoid using potatoes with too much starch—such as russet potatoes—as they won’t crisp up or tenderize as well as other potato types.
• Oil: I use olive oil to give my little red potatoes their irresistible crispiness and well-seasoned exterior. However, you may substitute olive oil with any other mild-flavored oil, like avocado oil or ghee.
• Seasonings: I chose to season my air-fried new potatoes with a basic, savory mix of dried thyme, garlic powder, paprika, salt, and ground black pepper. To give your potatoes extra smoky undertones, you may also use smoked paprika.

How to Cook Red Potatoes in the Air Fryer?

Making baked red potatoes in the air fryer is one of the quickest, simplest ways to delight your tastebuds and cut your kitchen prep in half. Six steps and twenty minutes are all you need to make this mouthwatering side.

1. Prepare the air fryer: Preheat the air fryer to 400 degrees F.

2. Combine the seasonings: Take out a large bowl and add the olive oil, dried thyme, garlic powder, paprika, salt, and pepper. Whisk until thoroughly combined.
3. Toss potatoes: Add the baby red potatoes to the seasoning mixture and toss until each potato has an even coating.
4. Arrange the cut potatoes: Place the seasoned potatoes in the air fryer basket, arranging them in a single even layer without overcrowding.
5. Air fry the red potatoes: Cook the potatoes for about 15 minutes, shaking the basket every five minutes, until the potatoes are tender when pierced with a knife. If the potatoes aren’t fork-tender at the end of 15 minutes, continue cooking them in one-minute increments until done.
6. Serve: Transfer your fresh air-fried red potatoes onto a serving platter and serve with your favorite sauce on the side.

How to Store and Reheat?

To ensure maximum crispiness, I recommend eating them on the day of cooking. However, you can store your leftover potatoes in a pinch with these pro storage tips.

• Storage: These air fryer mini red potatoes will stay fresh for up to three days when you store them in an airtight container in the refrigerator.
• Reheat: To reheat your red potatoes, place them in the air fryer at 350 degrees F. for 5-7 minutes or until warmed through.

Serving Suggestions:

This simple air fryer side is one of the tastiest, most versatile potato recipe ideas in my cookbook. Hassle-free and quick, this simple side dish takes the stress out of complicated meal prep. 

• Side dish with meat dishes: Hands-down, these bite-size potatoes make for the perfect weekday dinner side dish. Serve them with your favorite chicken main—like my effortless Baked Chicken Kabobs or perfectly portioned Air Fried Cornish Hens—for a menu the whole family can enjoy. Or, try a savory beef recipe, such as Reverse Sear Tenderloin or classic Pot Roast, to make a meal worthy of a gourmet dinner spread.
• Serve as finger food: Not only are air fryer red potato wedges a perfect side dish for countless mains, but they’re also excellent finger food! Serve a plate of air-roasted potatoes with a side of your favorite dipping sauce—like my Blue Cheese Dip and Yogurt Ranch Dip, and watch them disappear in minutes.

While I love a good flavored hummus like my Carrot Hummus recipe, there really is something about plain hummus that just brings me back to my roots. Simple, straightforward, and with just a few pantry staples, homemade hummus is only a few steps away.

Hummus Ingredients

A traditional hummus recipe requires just a handful of ingredients. Since hummus is the Arabic word for chickpeas, it’s no wonder this is the main ingredient. Below is what you’ll need:

• Chickpeas: Although you can cook your own chickpeas (more on this below), I find using canned chickpeas is easier and does not require any advanced planning. We will need one can of chickpeas (also known as garbanzo beans) rinsed and drained.
• Lemon Juice: Fresh lemon juice will provide a fresh pop of citrus.
• Water: A bit of water helps with consistency. For best results, use ice-cold water.
• Tahini Paste: A high-quality tahini (sesame paste) makes all the difference and gives this easy hummus recipe that special nutty flavor. I love super creamy Soom tahini (affiliate link) or Seed + Mill (affiliate link.)
• Extra Virgin Olive Oil: Use good quality olive oil for the best flavor.
• Garlic Cloves: I use raw garlic when making this hummus recipe from scratch. However, if you want to take things up a notch (and are not a fan of the pungent garlic flavor), you can use Roasted Garlic, or, quicker, Air Fried Garlic as well. 
• Seasonings: Cumin, cayenne pepper, black pepper, and salt add Mediterranean flavor and warmth.
• Fresh Herbs: Upon serving, a final sprinkle of fresh herbs like parsley is all you need. 

How to Make Hummus From Scratch?

If you are ever looking for a step-by-step hummus recipe, you have come to the right place. Making your own hummus will always be better than store-bought hummus and might even be faster than taking a trip to the grocery store. Here’s how I like to do it:

1. Prep ingredients: Combine the lemon juice and water in a small bowl. Reserve 2 tablespoons of chickpeas as a garnish.
2. Mix Tahini: In another small bowl, whisk together the tahini and olive oil until shiny and smooth.
3. Blend chickpeas: In the bowl of a food processor with the steel blade or a high-powered blender, add the remaining chickpeas and process for 15 seconds. Add lemon juice/water mixture, garlic, cumin, cayenne pepper, black pepper, and salt. Process until the mixture begins to form into a paste, about 1 minute.

4. Add tahini: With the food processor running, slowly add the tahini paste mixture through the tube and process until creamy, about 30-40 seconds. Be sure to stop the machine a few times and scrape down the sides.
5. Serve: Transfer the hummus to a large bowl. Using the back of a spoon, create a deep crevice in the center. Finish with reserved chickpeas, a drizzle of olive oil, and chopped fresh parsley, and enjoy.

How to Make Ahead, Store, and Freeze?

Easy homemade hummus can be made ahead and stored in both the fridge and freezer. To do so, simply:

• Make Ahead: Prepare this homemade hummus recipe as directed up to 2 days in advance. The flavors actually get better the longer they have a chance to marry together.
• Store: Leftovers of this chickpea hummus recipe can be kept in an airtight container in the fridge for up to 4 days.
• Freeze: Store in a freezer-safe airtight container, with a little space at the top (to count for expansion), for up to 3 months. Thaw overnight in the fridge.

How to Serve

This basic hummus recipe can be served in a number of different ways. Go the more traditional route or think outside of the box by serving as:

• Mezze Platter: The adoration for hummus is a social activity that is meant to be enjoyed amongst the company, and no mezze plate would be complete without it. Enjoy it alongside Baba Ganoush and Middle Eastern Red Pepper Dip for an authentic experience.
• Grilled Meat: Make it a part of a filling meal by serving your garbanzo bean hummus alongside Mediterranean Chicken, Chicken Kabobs, Grilled Lamb, or beef kabobs.
• Appetizer / Dip: Cut up fresh veggies like raw celery sticks, English cucumber, carrots, bell peppers, or radishes and dip right into Mediterranean hummus bowls. And if you want to take it up a notch, drizzle it with a spoonful of skhug sauce for that authentic Middle Eastern taste.
• Spread: Use it as a sandwich spread to make your lunch that much more enjoyable, or add it to your favorite grain bowls.
• Pita / Bread: Give it a casual approach with toasted pita bread, pita chips, crackers, Air Fried Garlic Bread, Olive Bread, or No Knead Artisan Bread.

FAQs

Other Mediterranean Recipes You Might Enjoy:

It is no secret that I love making and sharing Turkish recipes on the blog. Below are other Mediterranean classics that I know you’ll like:

• Turkish Tabbouleh
• Tzatziki Sauce Recipe
• Muhammara
• Yogurt Tahini Sauce
• Bread Dipping Oil

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Mediterranean Hummus Recipe

A restaurant style yet Homemade Mediterranean Hummus recipe. This recipe makes the creamiest and most delicious hummus that you can make in minutes. Top it off with pine nuts, chopped olives, and a drizzle of oil for extra deliciousness.

Course Appetizer

Cuisine Mediterranean

Diet Vegan

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 people

Calories 139kcal

Author Aysegul Sanford

Ingredients

• 3 tablespoons lemon juice freshly squeezed
• 1/4 cup water
• 1/3 cup tahini paste
• 2 tablespoons extra virgin olive oil
• 1 can chickpeas (14 oz.) drained and rinsed
• 2 small cloves garlic minced
• 1/4 teaspoon cumin
• Pinch of cayenne pepper
• Pinch of black pepper
• 1/2 teaspoon salt
• 2 tablespoons Italian parsley finely chopped

Instructions

• In a small bowl, combine the lemon juice and water.
• In a separate bowl (or a measuring cup), whisk together the tahini paste and olive oil until thoroughly incorporated.
• Reserve 2 tablespoons of chickpeas as a garnish.
• Place the rest of the chickpeas in a food processor and process them for 15 seconds. Add lemon juice and water mixture, garlic, cumin, cayenne pepper, black pepper, and salt. Process until mixed, scraping down the bowl as necessary, 50-60 seconds.
• While the food processor is running, slowly (in a steady stream), pour the tahini paste and olive oil mixture from the tube, and process until smooth and creamy (or it reaches your desired consistency,) for 30-40 seconds.
• Transfer the hummus to a plate and sprinkle it with chopped parsley and reserved chickpeas. If preferred, drizzle it with olive oil. Serve it with fresh pita, pita chips or toasted bread on the side.

Notes

• Yields: This recipe makes about 1 ½ cups of hummus, which is ideal for 6 servings when served as an appetizer. If you are serving a larger crowd, you can multiply the recipe. The nutrition information below is for one serving.
• Make Ahead: Make the recipe as directed up to 2 days in advance. Place it in an airtight container and store it in the fridge. The flavors actually get better the longer they have a chance to marry together.
• Store: Leftover hummus can be kept in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 139kcal | Carbohydrates: 4g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Sodium: 242mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 132IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg

Whether you are growing them in your garden or getting them from your local farmer’s market, if you are blessed with an abundance of cherry tomatoes, be sure to also try our Tomato Mozzarella Salad. It is a colorful, crisp, and light dish that uses juicy cherry tomatoes to bring out its garden-fresh taste. Alternatively, you can whip up my Black Eyed Peas Salad for a delicious bean salad that allows the cherry tomatoes to shine.

Ingredients

This cherry tomato salsa recipe only uses the most flavorful, simple ingredients to get its signature freshness. To make this tasty mix, you’ll need the following:

• Cherry tomatoes: I prefer fresh cherry tomatoes or grape tomatoes in this recipe due to their bright, tart flavor. With very minimal difference between the two varieties, both types of tomatoes would work here. Additionally, you can make this simple recipe using any other tomato—heirloom, Roma, colorful cherry tomatoes, or beyond.
• Onion: I use roughly-chopped white onions in my version, but you can also use red onion for a mild salsa. You can also use green onions (or a combination of both!) if you prefer a less intense flavor profile.
• Fresh Garlic Cloves
• Jalapeno: Jalapeno is a spicy, garden-fresh ingredient perfect for adding heat and color to this homemade salsa. If you prefer it to be less spicy, be sure to remove the seeds from your jalapeno prior to chopping.
• Cilantro: Lemony and bright, chopped cilantro leaves is a classic ingredient in this recipe. However, if you’re not a fan of cilantro, you may either omit the ingredient or substitute it with other fresh herbs, such as parsley, oregano, or mint.
• Lime juice: Fresh lime juice is best when making your salsa due to its brilliant, citrusy flavor. While it is not traditional, lemon juice can also be used. If you don’t have any limes (or lemons) on hand, you may also use bottled lime juice in this recipe.
• Seasonings: Only salt and ground black pepper are necessary to give this fresh salsa recipe its rich taste. For a warmer, nuttier profile, you may also add a pinch of ground cumin.
• Olive oil: You’ll need olive oil only if you are for making roasted cherry tomato salsa. 

How to Make Salsa with Cherry Tomatoes?

Making salsa with cherry tomatoes is a great way to add bright tomato flavor to your favorite recipes. These simple instructions will teach you how to make salsa in two ways: by hand and in the food processor.

Make it by Hand

Whether it’s your first recipe or your hundredth, preparing fresh cherry tomato salsa—also known as salsa fresca—is an easy way to add light, zesty flavor to your table. Plus, it only takes 10 minutes!

1. Prepare the tomatoes: Place a colander in another bowl and set the two aside. Then, use a sharp knife to cut the cherry tomatoes into smaller pieces and add them to the colander. Let their juices drain while you prepare the remaining ingredients.
2. Combine the ingredients: Transfer the cut tomatoes to a medium bowl once drained. Add the chopped onion, garlic, jalapeno, and cilantro.
3. Add the lime: Drizzle the mixture with lime juice, and sprinkle it with salt and pepper.
4. Mix and serve: Stir the ingredients until thoroughly combined. Taste for seasoning and add more if necessary. When ready, serve the salsa fresca with chips or on the side of your main dish.

In the Food Processor or Blender

When serving a crowd, the last thing you want to do is spend hours in the kitchen prepping your ingredients. With this simple method, you can make salsa from cherry tomatoes with little prep time.

1. Blend the veggies: Add the onion, garlic, and jalapeno to the bowl of your food processor. Pulse the ingredients 6-7 times to give them a rough chop.
2. Add the tomatoes: Place the cherry tomatoes in the food processor, along with the other ingredients, and process the mixture for 10-15 seconds, depending on your preferred texture.
3. Drain: Place a colander over a bowl, and pour the mixture into the colander. Use the back of a spatula to remove as much excess liquid as possible.
4. Add seasonings: Transfer the drained veggies into a medium-sized bowl. Add the lime juice, salt, and pepper, and stir until combined.

How to Store the Leftovers?

It’s best to serve homemade salsa with cherry tomatoes the day of, as this condiment tends to get watery as it sits. Therefore, I recommend serving it as-is and draining any excess liquid before plating your sauce.

However, if you need to store your leftover salsa, place it in an airtight container in the fridge for up to three days. If necessary, add freshness to the mixture by draining it and adding more tomatoes and extra seasoning.

How to Serve?

Pico de gallo with cherry tomatoes is one of the most versatile condiments in my recipe book. Zesty and fresh, this salsa makes a delicious pair with everything from tacos to shrimp.

• Chips: No one can resist a classic—especially one as simple as this! Serve up your salsa alongside your favorite tortilla chips for the ultimate crowd-ready appetizer, snack, or side dish.
• Grilled or roasted meat and seafood: If you love grilled meats’ succulent, savory taste, these salsa-friendly recipes are for you! Serve your homemade salsa atop a tender fillet of Grilled Sockeye Salmon or marinated Shrimp Kabobs for a five-star meal perfect for the summer months. You can also add a helping of salsa with my Baked Chicken Kabobs if you’re looking for a tender, healthy meal you can make all year round.
• Tacos: Want to make an authentic, party-ready Mexican menu with your grape tomato salsa? My Beef Brisket Tacos are packed with savory richness, while my Black Bean Quinoa Tacos recipe is a vegan-friendly and oh-so-delicious alternative.
• Quinoa or burrito bowls: Few weeknight dinners are as hearty or flavor-packed as a traditional burrito bowl. My Mexican Quinoa (and Instant Pot Mexican Quinoa!) load your favorite fresh, Mexican ingredients into every serving. Or, for a meal better than Chipotle, whip up a Homemade Burrito Bowl that will satisfy your cravings and save money.
• Eggs: My favorite way to serve a hearty, flavor-packed breakfast is with a side of this light homemade salsa recipe. I love adding this iconic salsa recipe to Mexican breakfast staples like Huevos Rancheros and Mexican Breakfast Casserole.
• Soups and Chilis: Take your soup game to the next level by adding a dollop of this cherry tomato mixture. This salsa pairs beautifully with soups like Mexican Street Corn Soup and Chicken Tomatillo Soup. It also adds a robust tomato finish to hearty chili recipes like my Quinoa Chili and Easy Chicken Chili.
• Nachos: No nacho recipe is complete without a helping of salsa. This classic salsa recipe makes a great topping for savory fan favorites like Chicken Nachos and Beef Nachos.

I love this recipe because it has light preparation, basic everyday ingredients, and tons of flavor.

The best part, you ask? You don’t even need to use the stove or oven! With only a few minutes of prep, it deserves a spot on your weekly rotation on busy weekday mornings.

And if you have a few extra minutes on the weekend, switch up your standard breakfast and try this avocado toast with salmon and egg! 

Ingredients 

This avocado toast with smoked salmon is great because you can make it your own by adding whatever toppings you like best. Here’s a short, simple list of ingredients that will make shopping a breeze:

• Bread: Feel free to choose your favorite bread. I like to use whole-grain bread, but if you make your own sourdough bread, go for it. If you want to make it extra special, treat yourself with buttery homemade Brioche. If you have dietary restrictions like gluten intolerance, try my Almond Flour Bread or any store-bought gluten-free bread you like. There are also easy-to-find keto-friendly options at the grocery store if you’re following a keto diet. Finally, you can ditch the bread and go for your favorite bagel.
• Avocado: The store has many avocado choices, but I think Hass avocado is the most flavorful one out there. When buying avocados, be sure to pick one that is nice and ripe for easy mashing or slicing.
• Fresh lemon juice: Lemon juice will give your toast the acid it needs to wake up your taste buds. Fresh lemon (and freshly squeezed lemon juice) is preferred. Alternatively, you can use fresh lime in this recipe.
• Cucumber: Persian cucumbers sliced thinly are my favorite for this, but English will get the job done.  
• Smoked salmon vs. lox: While lox and smoked salmon are different things, they can be used interchangeably in this smoked salmon and avocado toast recipe. Just make sure to get a brand that you like. And if you are wondering, my favorite one is Trader Joes’, Everything But The Bagel Seasoned Salmon.
• Spices: I use kosher salt and black pepper in terms of spices. However, if I am serving this smoked salmon breakfast toast to adults, I sometimes sprinkle it with a pinch of red pepper flakes.

How to Make Avocado Toast with Smoked Salmon

This avocado smoked salmon toast will make prep and cleanup faster than ever before. You don’t even need to cook anything. Here’s how I make it:

1. Toast the bread: This is optional, but toasting the bread will give it a nice crispy bite. If you do, be sure to let it cool while you are working on the rest of the prep.

2. Mash or slice the avocado: Scoop your avocado into a medium-sized bowl and mash with a fork. Add your salt, pepper, a squeeze of lemon juice, and garlic (optional), and mix well. Give it a taste and add in if needed. Alternatively, you can slice your avocado thinly.
3. Spread the avocado mixture: Add a layer of your mashed or sliced avocado to the bread.
4. Top with cucumber: Arrange the sliced cucumber evenly on top.
5. Add smoked salmon: Layer about 2 oz. of smoked salmon per person on your toast, along with the pickled red onion. 

6. Garnish: Make it your own with any of your favorite garnishes. I like microgreens and a drizzle of extra virgin olive oil. Sprinkle some Everything But the Bagel Seasoning for the finishing touch. 
7. Serve: Once you’ve topped your toast with the desired garnishes, serve with a lemon wedge on the side.

How to Make Ahead and Store

This smoked salmon toast recipe is best when served right away. However, you can prepare some ingredients ahead of time to put together in just 5 minutes. Here’s what I recommend: 

• Make Ahead: The most time-consuming part of this avocado toast with salmon recipe is preparing the avocado spread. However, it can be prepped in advance. So, go ahead and make it a day ahead and store it as I did in my go-to Guacamole Recipe. Here’s how to do it:
  • After making the guacamole, evenly spread it in an airtight container.
  • Cover the surface with a thin layer of water, lime, or lemon juice. We are doing this to prevent it from oxidizing.
  • Place plastic wrap on top, then remove all air bubbles before storing in the refrigerator. You can also slice your cucumbers beforehand and store them in an airtight container for quick assembly. 

• Storing: Enjoy this delicious avocado and salmon toast immediately for the best results. I’d be surprised if you have leftovers! But, if you do, then store the leftovers in an airtight container in the refrigerator and eat them by the next day.  

FAQs