Get ready to spice up your meals with these 18 mouth-watering Southwest recipes! From hearty chili and stew to fresh salads and tacos, we’ve got you covered with a flavorful mix of dishes that blend the bold flavors of Mexico and the American Southwest. Whether you’re a fan of spicy kick or looking for something milder, there’s something on this list for everyone.
Start your culinary adventure with our Southwestern-inspired stuffed peppers, loaded with chicken, cheese, and spices. Or, try your hand at making a rich and creamy black bean soup with a smoky chipotle twist. With these recipes, you’ll be exploring the bold flavors of the Southwest in no time!
Southwest Chicken Stuffed Peppers
Add a flavorful twist to traditional stuffed peppers with this Southwest-inspired recipe. A combination of chicken, cheese, and spices fills colorful bell peppers for a delicious and nutritious main course.
Ingredients:
– 4 large bell peppers, any color
– 1 pound cooked chicken breast, shredded
– 1 cup cooked white rice
– 1 can black beans, drained and rinsed
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a bowl, combine chicken, rice, black beans, cheese, cilantro, cumin, salt, and pepper. Mix well.
4. Stuff each bell pepper with the chicken mixture, filling to the top.
5. Drizzle olive oil over the peppers and cover with aluminum foil.
6. Bake for 30 minutes. Remove foil and bake an additional 10-15 minutes or until peppers are tender.
Cooking Time: 40-45 minutes
Spicy Southwest Black Bean Soup
Spicy Southwest Black Bean Soup Recipe
This hearty soup combines the bold flavors of the Southwest with the comforting warmth of black beans. Perfect for a chilly evening or as a flavorful lunch option.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1 cup diced tomatoes
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, heat 2 tablespoons of oil over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, red bell pepper, and jalapeño; cook for an additional 2-3 minutes.
4. Stir in cumin, smoked paprika, and chili powder; cook for 1 minute.
5. Add the black beans, vegetable broth, and diced tomatoes; bring to a simmer.
6. Reduce heat to low and let soup simmer for 20-25 minutes or until flavors have melded together.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30 minutes
Chipotle Lime Grilled Shrimp Tacos
Elevate your taco game with this flavorful and spicy recipe that combines succulent grilled shrimp, tangy chipotle lime marinade, and crunchy taco fixings.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup chipotle peppers in adobo sauce, finely chopped
– 1/4 cup freshly squeezed lime juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 8 corn tortillas
– Salt and pepper to taste
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream, cilantro
Instructions:
1. In a blender or food processor, combine chipotle peppers, lime juice, garlic, and olive oil. Blend until smooth.
2. Place shrimp in a shallow dish and pour marinade over them. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill to medium-high heat. Remove shrimp from marinade, letting any excess liquid drip off. Grill shrimp for 2-3 minutes per side, until pink and cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with grilled shrimp, desired toppings, and a squeeze of lime juice.
Cooking Time: 10-15 minutes
Southwest Quinoa Salad with Avocado Dressing
This vibrant quinoa salad combines the nutty flavor of quinoa with the creaminess of avocado, all wrapped up in a spicy Southwest package. Perfect for a light and refreshing lunch or dinner.
Ingredients:
– 1 cup cooked quinoa
– 1 cup black beans, drained and rinsed
– 1 cup diced red bell pepper
– 1 cup diced cucumber
– 1/2 cup chopped cilantro
– 1 lime, juiced
– 1 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 2 ripe avocados, peeled and pitted
– 2 tablespoons freshly squeezed lime juice
Instructions:
1. In a medium bowl, combine cooked quinoa, black beans, red bell pepper, cucumber, and cilantro.
2. Squeeze lime juice over the top and sprinkle with cumin and paprika. Season with salt and pepper to taste.
3. In a blender or food processor, blend avocados with 1 tablespoon of lime juice until smooth.
4. Pour avocado dressing over quinoa mixture and toss to combine.
5. Refrigerate for at least 30 minutes before serving.
Cooking Time: 10-15 minutes (not including cooking time for quinoa)
Smoky Southwest Sweet Potato Hash
Elevate your brunch game with this flavorful and nutritious recipe that combines the natural sweetness of sweet potatoes with the bold flavors of the Southwest. This smoky hash is perfect for a special occasion or a cozy Sunday morning.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 red bell pepper, diced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 chipotle pepper in adobo sauce, finely chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
– Chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add bell pepper and onion; cook until tender, about 5 minutes.
4. Add garlic, chipotle pepper, and roasted sweet potatoes to the skillet. Cook for an additional 2-3 minutes or until everything is well combined.
5. Taste and adjust seasoning as needed. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 30-35 minutes
Poblano and Corn Stuffed Enchiladas
A flavorful twist on traditional enchiladas, this recipe combines roasted poblanos with sweet corn and creamy cheese for a deliciously savory dish. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 large poblano peppers
– 1 cup frozen corn kernels
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 8-10 corn tortillas
– Salt and pepper to taste
– Optional: sour cream, diced tomatoes, or shredded lettuce for toppings
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast poblanos by placing them on a baking sheet and drizzling with olive oil. Bake for 15-20 minutes, or until skin is blistered.
3. Peel off charred skin, then chop poblanos into small pieces.
4. In a large skillet, combine chopped poblanos, corn kernels, and cheese. Cook over medium heat until cheese melts and mixture is well combined.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble enchiladas by spooning poblano-corn mixture onto a tortilla, then rolling up and placing seam-side down in a baking dish.
7. Bake for 15-20 minutes, or until cheese is melted and bubbly.
Cook Time: 40-50 minutes
Southwest Beef and Bean Chili
This hearty chili recipe combines tender beef, fiber-rich beans, and a blend of bold spices to create a satisfying and flavorful meal that’s perfect for any occasion. With its rich, slightly smoky flavor profile, this chili is sure to become a new favorite.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup beef broth
Instructions:
1. Brown the ground beef in a large pot over medium-high heat, breaking it up into small pieces as it cooks.
2. Add the onion, garlic, and red bell pepper; cook until the vegetables are softened.
3. Stir in the chili powder, cumin, paprika, salt, and pepper.
4. Add the diced tomatoes, kidney beans, and beef broth; bring to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until the flavors have melded together.
Cooking Time: 25 minutes
Jalapeño Cornbread with Honey Butter
Elevate your cornbread game with this spicy and sweet recipe that combines the warmth of jalapeños with the richness of honey butter. Perfect for any occasion, from casual gatherings to special meals.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup buttermilk
– 1 large egg
– 1 jalapeño pepper, diced
– 1 tablespoon honey butter (see below)
– Optional: chopped cilantro or scallions for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt.
3. In a large bowl, whisk together buttermilk, egg, and diced jalapeño.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Pour batter into prepared baking dish and smooth top.
6. Bake for 20-25 minutes or until golden brown.
Honey Butter:
– 2 tablespoons unsalted butter, softened
– 1 tablespoon pure honey
Mix together softened butter and honey until smooth. Spread on warm cornbread before serving.
Grilled Southwest Chicken Skewers
A flavorful twist on traditional chicken skewers, these Grilled Southwest Chicken Skewers are perfect for a quick and delicious dinner or lunch. Marinated in a mixture of lime juice, chili powder, and cumin, the chicken is then grilled to perfection with a hint of smokiness.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1/4 cup lime juice
– 2 tablespoons olive oil
– 2 teaspoons chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 10-12 wooden skewers, soaked in water for at least 30 minutes
Instructions:
1. In a large bowl, whisk together lime juice, olive oil, chili powder, cumin, smoked paprika (if using), salt, and pepper.
2. Add the chicken pieces to the marinade and mix well to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill to medium-high heat. Thread the marinated chicken onto the skewers, leaving a small space between each piece.
4. Grill for 8-10 minutes per side, or until the chicken is cooked through.
5. Serve hot with your favorite sides and enjoy!
Cooking Time: 16-20 minutes
Cilantro Lime Rice with Black Beans
This flavorful dish combines the brightness of lime juice with the earthiness of black beans and the warmth of cumin, all wrapped up in a fluffy rice bowl. Perfect for a quick weeknight dinner or as a side dish to your favorite Mexican-inspired meals.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup freshly chopped cilantro
– 2 tablespoons lime juice
– 1 teaspoon ground cumin
– 1 can black beans, drained and rinsed (14.5 oz)
– Salt to taste
Instructions:
1. Cook the rice according to package instructions using 2 cups of water.
2. In a medium skillet, heat the chopped cilantro and lime juice over medium heat until fragrant, about 1 minute.
3. Add the cooked black beans, cumin, and salt to the skillet. Stir to combine.
4. Once the rice is cooked, fluff with a fork and add it to the skillet. Stir until well combined.
5. Serve hot, garnished with additional cilantro if desired.
Cooking Time: 20-25 minutes
Southwest Breakfast Burritos with Salsa Verde
Start your day off right with these flavorful burritos packed with scrambled eggs, crispy bacon, and creamy salsa verde. Perfect for a quick breakfast or brunch on-the-go.
Ingredients:
– 6 eggs
– 6 slices of bacon, cooked and crumbled
– 1 cup black beans, cooked and warmed
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 6 large flour tortillas
– Salsa Verde (recipe below or store-bought)
Salsa Verde:
– 1/2 cup tomatillos, husked and rinsed
– 1 jalapeño pepper, seeded and chopped
– 1/4 cup fresh cilantro leaves
– 2 cloves garlic, minced
– 2 tablespoons lime juice
– Salt and pepper to taste
Instructions:
1. Scramble eggs in a bowl and set aside.
2. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
3. Assemble burritos by filling each tortilla with scrambled eggs, crumbled bacon, black beans, cheese, and cilantro.
4. Top with Salsa Verde and wrap tightly.
Cooking Time: 10-12 minutes
Ancho Chili Chocolate Mole Sauce
Experience the rich flavors of Mexico with this decadent Ancho Chili Chocolate Mole Sauce, perfect for topping tacos, grilled meats, or serving as a dip. This complex sauce combines the deep heat of ancho chilies with the velvety smoothness of dark chocolate.
Ingredients:
– 2 ancho chilies, stemmed and seeded
– 1/4 cup dark chocolate chips (at least 70% cocoa)
– 1/4 cup almonds or pecans
– 2 cloves garlic, minced
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– Salt, to taste
– 1/2 cup chicken broth
– 1/4 cup heavy cream
Instructions:
1. Roast the ancho chilies by placing them on a baking sheet and baking at 400°F (200°C) for 10-15 minutes, or until fragrant.
2. Remove stems and seeds from roasted chilies and soak in hot water for 20 minutes.
3. In a blender or food processor, combine soaked chilies, chocolate chips, nuts, garlic, cinnamon, cumin, smoked paprika, and salt. Blend until smooth.
4. Add chicken broth and heavy cream to the blender. Blend until well combined.
5. Cook on low heat for 10-15 minutes, whisking occasionally, until sauce has thickened slightly.
Cooking Time: 30-40 minutes
Southwest Veggie Stuffed Zucchini Boats
A flavorful twist on traditional stuffed zucchinis, this recipe combines the natural sweetness of zucchini with the bold flavors of the Southwest. Perfect for a quick and easy dinner or as a healthy lunch option.
Ingredients:
– 4 medium zucchinis
– 1 cup cooked black beans
– 1/2 cup cooked brown rice
– 1/4 cup diced bell peppers
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Shredded cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together black beans, brown rice, bell peppers, cilantro, olive oil, lime juice, and cumin.
4. Stuff each zucchini boat with the bean mixture, dividing it evenly among the four boats.
5. Place the stuffed zucchinis on a baking sheet lined with parchment paper.
6. Cover with foil and bake for 25-30 minutes or until tender.
7. Remove the foil and top with shredded cheese (if using). Return to oven for an additional 2-3 minutes, or until cheese is melted.
Cooking Time: 35-40 minutes
Fire-Roasted Tomato and Corn Salsa
Roasting tomatoes and corn adds depth of flavor and a smoky twist to this classic salsa. Perfect for topping tacos, grilled meats, or veggies.
Ingredients:
– 3 lbs fresh tomatoes, halved
– 1 cup corn kernels (fresh or frozen)
– 1/4 cup red onion, diced
– 2 cloves garlic, minced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat your oven to 425°F (220°C).
2. Toss tomatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until skin blisters.
3. In a large skillet, heat a tablespoon of olive oil over medium-high. Add corn kernels and cook for 5 minutes, stirring occasionally.
4. Remove the roasted tomatoes from the oven and let cool slightly. Peel off the skin, then chop the flesh into small pieces.
5. In a blender or food processor, combine roasted tomato, cooked corn, red onion, garlic, and jalapeño. Blend until coarsely chopped.
6. Season with salt and pepper to taste. Garnish with cilantro leaves if desired.
Cooking Time: 25-30 minutes
Slow Cooker Southwest Pulled Pork
Add some south-of-the-border flavor to your pulled pork with this easy recipe. Perfect for a weekend gathering or weeknight dinner, this slow cooker delight is sure to please.
Ingredients:
– 2 lbs boneless pork shoulder
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1/4 cup BBQ sauce
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 6 hamburger buns or rolls, for serving (optional)
Instructions:
1. In a slow cooker, combine pork shoulder, diced tomatoes with green chilies, BBQ sauce, chili powder, cumin, smoked paprika, salt, and pepper.
2. Cook on low for 8-10 hours or high for 4-6 hours.
3. Shred the pork with two forks and stir to combine with the sauce.
4. Serve on hamburger buns or rolls, if desired.
Cooking Time: 4-10 hours
Avocado and Cotija Cheese Stuffed Arepas
These crispy arepas stuffed with creamy avocado, crumbly Cotija cheese, and a hint of lime make for a satisfying snack or light meal. Perfect for any time of day, this recipe is easy to follow and requires just a few simple ingredients.
Ingredients:
– 4-6 arepa dough balls (homemade or store-bought)
– 2 ripe avocados, mashed
– 1/4 cup Cotija cheese, crumbled
– 1 lime, juiced
– Salt to taste
– Cooking oil for brushing
Instructions:
1. Preheat a non-stick skillet or griddle over medium-high heat.
2. Brush both sides of the arepa dough balls with cooking oil.
3. Cook the arepas for about 4-5 minutes on each side, until they’re crispy and lightly browned.
4. Spread a spoonful of mashed avocado onto one half of each arepa.
5. Sprinkle crumbled Cotija cheese over the avocado.
6. Squeeze a sliver of lime juice over the top.
7. Fold the other half of the arepa over to enclose the filling.
Cooking Time: 8-10 minutes (4-5 minutes per side for the arepas)
Enjoy your delicious Avocado and Cotija Cheese Stuffed Arepas!
Southwest Turkey and Quinoa Stuffed Bell Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the bold flavors of the Southwest with the nutritious duo of turkey and quinoa. Perfect for a healthy dinner or lunch option.
Ingredients:
– 4 bell peppers, any color
– 1 lb ground turkey
– 1 cup cooked quinoa
– 1/2 cup black beans, drained and rinsed
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook the turkey over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the quinoa, black beans, cilantro, olive oil, cumin, and chili powder to the skillet. Cook for 2-3 minutes or until combined.
5. Stuff each bell pepper with the turkey mixture, filling to the top.
6. Cover the baking dish with aluminum foil and bake for 25 minutes.
7. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender.
Cooking Time: 35-40 minutes
Charred Corn and Poblano Quesadillas
Elevate your snack game with these flavorful and crispy quesadillas filled with the sweet and spicy goodness of charred corn, roasted poblanos, and melted cheese.
Ingredients:
– 4 large tortillas
– 2 ears of corn, husked and silked
– 2 poblano peppers
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Vegetable oil for brushing
Instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. Brush the corn with vegetable oil and season with salt and pepper. Grill the corn, turning occasionally, until charred and tender (about 10-12 minutes).
3. Roast the poblano peppers on the grill or in a broiler until blackened, then peel off the skin and chop into strips.
4. In a large skillet, melt 1 tablespoon of oil over medium heat. Place a tortilla and sprinkle with cheese, charred corn, and roasted poblanos.
5. Fold the tortilla in half to enclose the filling. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
6. Flip and cook for an additional 2-3 minutes or until crispy on both sides.
Cooking Time: About 20-25 minutes, including prep time.
Summary
Get ready to spice up your meals with these 18 mouth-watering Southwest recipes! From stuffed peppers and black bean soup to grilled shrimp tacos and sweet potato hash, there’s something for everyone. These flavorful dishes incorporate the bold flavors of the American Southwest, including chipotle peppers, ancho chilies, and fresh cilantro. Whether you’re in the mood for a hearty chili or a quick breakfast burrito, this collection has got you covered. So go ahead and ignite your taste buds with these sizzling recipes!
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