Cheesesteak Sliders

These Cheesesteak Sliders are everything you love about the classic sandwich. Melty cheese, tender ribeye, and buttery rolls, all baked into a crave-worthy pull-apart bite. Perfect for game day, parties, or weeknight indulgence, they come together fast and disappear even faster.

Why You’re Going to Love This Recipe

• Crowd Pleasing Whether you’re feeding friends or family, these sliders hit every savory, cheesy note
• Quick and Easy Minimal prep and maximum flavor make this perfect for busy weeknights
• Irresistible Garlic Butter Topping That golden, garlicky finish on the buns is next level
• Classic Cheesesteak Vibes You get all the richness of the Philly favorite, just in slider form

Ingredients

Rolls and Cheese
Hawaiian sweet rolls
American cheese
Provolone cheese
Mayonnaise

Steak Filling
Thinly shaved ribeye
Diced onions
Diced bell peppers
Salt
Black pepper

Garlic Butter
Butter, melted
Garlic
Salt

Instructions

Make the Garlic Butter
In a small bowl, mix together melted butter, garlic, and a pinch of salt. Set aside.

Cook the Steak Filling
In a hot skillet, add oil and sear the ribeye until nearly cooked through. Toss in onions and bell peppers, cooking until tender and lightly caramelized. Season with salt and pepper.

Assemble the Sliders
Preheat oven to 400°F
Slice the rolls horizontally and spread mayo on both the top and bottom halves. Place the bottom layer on a lined baking sheet

Layer with American and provolone cheese, followed by the steak and veggie mixture. Add another layer of both cheeses, then crown with the top buns. Brush generously with garlic butter.

Bake and Serve
Toast in the oven for 8 to 10 minutes, until the cheese is melty and the tops are golden brown

Once out of the oven, brush on more garlic butter, sprinkle with parmesan cheese, and finish with freshly chopped parsley. Serve hot and watch them vanish.

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Cheesesteak Sliders

If you’ve ever craved a Philly cheesesteak wrapped in a soft, buttery hug, this one’s for you. These Cheesesteak Sliders are stuffed with juicy ribeye, sautéed onions and peppers, and a double layer of gooey cheese, all nestled between sweet Hawaiian rolls. Brushed in garlicky butter and baked to golden perfection, they’re the kind of snack that turns any gathering into a party.

Author kingcooks

Ingredients

• 12 count Hawaiian Rolls
• 10 slices American cheese
• 8 slices provolone cheese
• 1/2 cup mayo

Steak Filling

• 12 oz thinly shaved ribeye
• 1/2 cup onion diced
• 1/2 cup bell peppers diced
• 1 tsp salt
• 1 tsp pepper

Garlic Butter

• 4 tbsp butter melted
• 1 tsp garlic
• 1/4 tsp salt

Instructions

Garlic Butter

• To a small bowl, add all ingredients listed under “Garlic Butter.” Once combined, set aside.

Steak Filling

• In a pan over medium-high heat, add a bit of oil and the shaved ribeye. Cook about 75% through, then add the diced onions and bell peppers. Continue cooking until the edges are browned and the veggies are softened. Season with salt and pepper.

Assemble

• Preheat oven to 400F
• Slice a 12-pack of Hawaiian sweet rolls in half lengthwise and spread a generous layer of mayo on both sides. Transfer the bottom half to a prepared baking sheet. Add six slices of American cheese and four slices of provolone cheese.
• Top with the tender steak and veggies. Add another layer of American and provolone cheese. Return the top buns and brush on a healthy amount of garlic butter. Toast until the cheese is melted and the tops are golden brown. This should take about 8-10 minutes.
• Once out of the oven, brush on more garlic butter, a few sprinkles of parmesan cheese and freshly chopped parsley. Enjoy!

Creamy Roasted Poblano Chicken Enchiladas

If you’ve been craving something rich, creamy, and loaded with bold flavor, this is it. These Creamy Roasted Poblano Chicken Enchiladas are the perfect blend of comfort and spice, thanks to a smoky poblano barbecue sauce that takes them to another level. Juicy rotisserie chicken gets mixed with sautéed veggies, melty cheese, and a velvety base of cream cheese and roasted poblano sauce. Everything gets wrapped up in soft flour tortillas and smothered in a luscious white cheese sauce before baking until golden and bubbly. Each bite melts in your mouth and leaves you reaching for seconds.

Why You’re Going to Love This Recipe

Double sauced deliciousness
A bold poblano barbecue sauce in the filling and a creamy white sauce on top.

Effortless yet indulgent
Made with store-bought rotisserie chicken for easy prep, but packed with homemade flavor.

Crowd pleasing comfort food
Perfect for cozy dinners, game day spreads, or potluck gatherings.

Satisfying and loaded
Every tortilla is stuffed to the brim with a hearty, creamy, cheesy chicken mixture.

Ingredients You’ll Need

For the Chicken Filling
Rotisserie chicken
Cream cheese
Roasted poblano Mexican-style barbecue sauce
Monterey Jack cheese
Sautéed onions and bell peppers
Garlic
Salt and pepper

For the Creamy White Sauce
Monterey Jack cheese
Chicken broth
Sour cream
Milk or cream
Green chiles
Butter
Flour
Cumin
Salt and pepper

To Assemble and Bake
Large flour tortillas
Colby Jack cheese
More roasted poblano sauce

Garnish
Fresh cilantro
Chopped tomatoes
Sliced avocado

Creamy White Sauce

To a pan over medium heat, add butter. Once melted, whisk in flour and cook for one minute. Slowly pour in the chicken broth while whisking continuously.
Once bubbling, add milk, sour cream, green chiles, and season with cumin, salt, and pepper.
Let cook for several minutes until the sauce thickens. Remove from heat, stir in the Monterey Jack cheese, and set aside.

Chicken Filling

In a large bowl, add all ingredients listed under “Chicken Filling.” Mix thoroughly until well combined, then set aside.

Assemble

Preheat oven and divide the chicken filling into four even portions.
Lay down a large tortilla and spoon the filling in a straight line down one side. Gently roll the tortilla from one end to the other, keeping it tight as you go.
Repeat until all the tortillas are rolled and placed seam side down in a baking dish.
Cover with the creamy white sauce and top with more roasted poblano sauce and Colby Jack cheese.
Bake until the cheese is melted and bubbling around the edges.
Garnish with chopped tomatoes, fresh cilantro, and slices of avocado before serving.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to three days.
Reheat in the oven at a low temperature until warmed through, or microwave in short intervals. For best results, add a splash of broth or milk before reheating to keep the sauce creamy.

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Creamy Roasted Poblano Chicken Enchiladas

When comfort food and bold flavor come together, this is the dish you get. These Creamy Roasted Poblano Chicken Enchiladas are rich, cheesy, and packed with smoky depth from a roasted poblano barbecue sauce that’s stirred right into the chicken filling. Rolled up in soft flour tortillas and smothered in a silky white cheese sauce, they bake to bubbly, golden perfection. Every bite is creamy, savory, and just the right amount of indulgent, perfect for a cozy night in or impressing guests around the dinner table.

Course dinner, lunch

Cuisine American, Mexican

Keyword chicken, enchiladas

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Author kingcooks

Ingredients

• 4 large tortillas
• 1 cup Colby jack cheese shredded

Chicken Filling

• 3 cups rotisserie chicken shredded
• 8 oz cream cheese softened
• 1 cup Tenayo Roasted Poblano Mexican-Style Barbecue Sauce
• 1 cup Monterey Jack cheese shredded
• 1/4 cup onions sautéed
• 1/4 cup bell peppers sautéed
• 1 tsp garlic minced or paste
• Salt to taste
• Pepper to taste

Creamy White Sauce

• 2 cups Monterey Jack cheese shredded
• 1 1/2 cups chicken broth
• 3/4 cup sour cream
• 1/4 cup milk or heavy cream
• 1/4 cup green chiles
• 3 tbsp butter unsalted
• 3 tbsp flour
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp cumin ground

Garnish

• Cilantro chopped
• Tomato chopped
• Avocado sliced

Instructions

Creamy White Sauce

• To a pan over medium heat, add butter. Once melted, whisk in flour and cook for one minute. Slowly pour in the chicken broth while whisking continuously.
• Once bubbling, add milk, sour cream, green chiles, and season with cumin, salt, and pepper.
• Let cook for 3–4 minutes until the sauce has thickened. Remove from heat, stir in the Monterey Jack cheese, and set aside.

Chicken Filling

• In a large bowl, add all ingredients listed under “Chicken Filling.” Mix thoroughly and set aside.

Assemble

• Preheat oven to 350°F and divide the chicken filling into four portions.
• Lay down one large tortilla and add the chicken filling in a straight line down one side. Gently roll the tortilla from one end to the other, tightening as you go.
• Repeat until all tortillas are used. Transfer to a baking dish and cover the filled tortillas with the creamy white sauce. Top with more of the Tenayo Roasted Poblano Mexican-Style Barbecue Sauce and Colby Jack cheese.
• Bake for 30 minutes, until the cheese is melted and bubbling around the edges of the dish.
• Once cooked, garnish with chopped tomatoes, chopped cilantro, and slices of avocado. Enjoy!

Shrimp & Jumbo Lump Crab Alfredo Garlic Bread

Golden, garlicky, and unapologetically indulgent, this Shrimp & Jumbo Lump Crab Alfredo Garlic Bread is what seafood dreams are made of. Imagine a toasted loaf brushed with garlic butter, topped with creamy Alfredo sauce, crispy fried shrimp, and buttery sweet jumbo lump crab. Everything gets smothered in mozzarella and baked until bubbling and irresistible. It’s rich, decadent, and the kind of dish that turns heads as soon as it hits the table.

Whether you’re looking to wow your dinner guests or just spoil yourself with something over-the-top delicious, this seafood garlic bread is ready to deliver. Serve it with extra Alfredo on the side and watch it disappear.

Why You’re Going to Love This Recipe

• Bold, buttery, garlicky flavor from the very first bite
• Creamy homemade Alfredo sauce that pulls everything together
• Crispy shrimp with a golden crust that holds up beautifully under the cheese
• Sweet, delicate jumbo lump crab for that luxe seafood touch
• Toasted bread edges that stay crunchy under all that cheesy richness
• Perfect for sharing, yet so good you might not want to

Ingredients You’ll Need

Shrimp
Egg white
Garlic powder
Onion powder
Salt
Pepper
Paprika

All-purpose flour
Canola oil

Jumbo lump crab meat
Mozzarella cheese
Parmesan cheese
Parsley
Red pepper flakes

Unsalted butter
Garlic
Heavy cream

How to Make It (WATCH HERE)

Marinate the Shrimp
Toss the cleaned shrimp with egg white, garlic powder, onion powder, salt, pepper, and paprika. Let it marinate in the fridge for at least an hour to soak up all that flavor.

Make the Alfredo Sauce
In a saucepan, melt butter and sauté minced garlic until fragrant. Whisk in heavy cream, then season with onion powder, salt, and pepper. Once the sauce thickens, stir in parmesan until smooth and velvety.

Prepare the Garlic Butter
Melt butter and stir in minced garlic and salt. Set it aside for brushing on the bread.

Bread the Shrimp
In a separate bowl, mix flour with seasonings. Dredge the marinated shrimp in the seasoned flour and fry briefly in hot oil just until golden. Don’t worry about cooking them through — they’ll finish in the oven.

Assemble the Garlic Bread
Split the loaf and brush generously with garlic butter. Toast in the oven until lightly golden. Then layer with Alfredo sauce, mozzarella, crispy shrimp, and crab. Add more Alfredo and cheese, then bake until the cheese is melted and bubbling.

Garnish and Serve
Finish with grated parmesan, chopped parsley, and a pinch of red pepper flakes. Cut into pieces and serve with extra Alfredo for dipping.

Storage and Reheating

Wrap leftovers tightly in foil and refrigerate. To reheat, warm in a 350°F oven until hot and the cheese is melted. Avoid the microwave if you want to keep the bread crisp and the shrimp from overcooking.

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Shrimp & Jumbo Lump Crab Alfredo Garlic Bread

Golden, garlicky, and unapologetically indulgent, this Shrimp & Jumbo Lump Crab Alfredo Garlic Bread is what seafood dreams are made of. Picture this: a crusty loaf slathered in garlic butter, layered with creamy homemade Alfredo sauce, succulent fried shrimp, and buttery sweet jumbo lump crab. Then comes a double hit of mozzarella and a final bake until everything is melted, bubbling, and irresistible. It’s part appetizer, part main course, and all kinds of unforgettable. Serve it up as the star of your next dinner party or savor it solo. You won’t want to share.

Course Appetizer, brunch

Cuisine American

Keyword crab, crispy shrimp, garlic bread

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Author kingcooks

Ingredients

• 1 loaf of bread
• 8 oz jumbo lump crab meat
• 2 cups mozzarella cheese shredded

Shrimp Marinade

• 1 lbs large shrimp cleaned shelled and deveined
• 1 large egg egg white only
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika

Crispy Breading

• 2 cups flour
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp pepper
• 1 tsp paprika

Alfredo Sauce

• 2 cups heavy cream
• 1/2 cup parmesan cheese grated
• 2 tbsp butter unsalted
• 1 tsp garlic
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp pepper

Garlic Butter

• 5 tbsp unsalted butter melted
• 1 tsp garlic minced
• ¼ tsp salt

Garnish

• Parmesan cheese grated
• Parsley chopped
• Red pepper flakes

Instructions

Shrimp Marinade

• In a large bowl, add all ingredients listed under “Shrimp Marinade.” Mix thoroughly and set aside to marinate for at least 1 hour or up to 24 hours.

Alfredo Sauce

• Add butter to a sauce pan over medium heat.
• Once melted add garlic and cook until fragrant, about 1-2 minutes.
• Whisk in heavy cream and season with onion powder, salt and pepper.
• Continue whisking until the sauce is thick and can coat the back of a spoon. This should take 4-5 minutes.
• Once thickened, mix in grated parmesan cheese and set aside.

Garlic Butter

• In a small bowl, combine the melted butter, minced garlic, and salt. Stir well to distribute the garlic evenly. Set aside for brushing later.

Crispy Breading

• In a large bowl, add all ingredients listed under “Crispy Breading” and whisk until everything is combined. Set aside.
• Once the shrimp are marinated to your liking, heat a large deep pot of canola oil to 350°F.
• Working in batches, dredge the shrimp in the crispy breading, pressing lightly to adhere. Shake off any excess and deep fry for 1-2 minutes until golden brown. They will finish cooking in the oven. The main focus is to get that golden crust.

Assemble

• Heat oven to 400F
• Split the loaf in half and spread on a healthy amount of garlic butter on both sides. Place on a sheet pan and bake for 4-5 minutes until the tops are golden brown.
• Then, add a nice layer of the alfredo sauce followed by some mozzarella cheese, the crispy shrimp, pieces of jumbo lump crab meat, more alfredo sauce and mozzarella cheese.
• Bake for 10-15 minutes or until the cheese is melted and bubbly.
• Garnish with parmesan cheese, parley and red pepper flakes. Cut into equal pieces and serve with a side of alfredo sauce. Enjoy!

Brunch Never Looked So Good

Peaches and Cream Pound Cake French Toast is what happens when brunch decides to dress up a little. Thick slices of buttery pound cake soak up a rich, custardy batter, then sizzle in a hot pan until golden and crisp on the edges. But the real magic? A warm, cinnamon kissed peach glaze that spills over the top, pooling into every crevice. Add a cloud of homemade whipped cream, and suddenly, this isn’t just French toast, it’s dessert for breakfast, or breakfast for dessert. Whether you’re serving it on a slow Sunday morning or surprising someone special, this dish is pure indulgence on a plate.

Why You’re Going to Love This Recipe

It’s a showstopper
This isn’t your average French toast. Using buttery pound cake in place of bread makes each bite richer, softer, and far more luxurious.

The peach glaze is everything
Warm, gooey, cinnamon-laced peaches spooned over golden French toast gives it that dreamy Southern dessert feel with minimal effort.

Homemade whipped cream makes a difference
Fluffy, lightly sweetened whipped cream adds balance and creaminess to every bite. And when it starts to melt into the warm glaze? Unreal.

Perfect for special mornings
Whether it’s a weekend treat, a brunch date at home, or a cozy holiday breakfast, this recipe is made to impress and satisfy.

Ingredients You’ll Need

Butter Pound Cake Loaf
You can find this in the bakery or freezer section of most grocery stores. Let it come to room temperature before slicing.

For the French Toast Batter
You’ll need milk, eggs, brown sugar, vanilla extract, lemon zest, and cinnamon. This mix adds flavor and richness that soaks into the cake.

For the Whipped Cream
Heavy cream, sugar, and a pinch of salt come together to create soft, silky peaks of whipped goodness.

For the Peach Glaze
Canned sliced peaches, brown sugar, butter, cinnamon, vanilla, salt, and a little water cook down into a thick, sweet glaze that brings everything together.

How to Make It (WATCH HERE)

Start with the peach glaze
In a medium pot over medium heat, melt the butter with the brown sugar and vanilla extract. Once the sugar dissolves and the mixture is smooth, pour in the peaches along with half the syrup from the can. Stir everything together and bring it to a gentle boil. Add the cinnamon stick, a splash of water, and a pinch of salt. Let it all simmer for a few minutes until the glaze thickens and clings to the back of a spoon. Remove from heat and set aside to cool slightly.

Whip the cream
In a large chilled bowl, add the heavy cream, sugar, and salt. Whisk by hand or with a stand mixer until soft peaks form. The whipped cream should be airy and pillowy, with just enough structure to hold its shape. Place it in the fridge until ready to use.

Make the French toast batter
In a separate mixing bowl, whisk together the milk, eggs, brown sugar, vanilla, lemon zest, and cinnamon. Mix well until fully combined and smooth.

Assemble and cook
Heat a frying pan over medium heat and add a few tablespoons of butter. While the pan heats, slice the pound cake into one-inch thick pieces. Dip each slice into the French toast batter, turning to coat all sides thoroughly but gently. Let any excess drip off, then place each piece into the hot pan.

Cook the slices until golden brown on each side, turning as needed so all edges crisp up slightly. The outside should develop a golden crust while the inside stays soft and tender. Work in batches, adding more butter to the pan as needed.

Time to serve
Once the French toast is done, serve it while still warm. Top each slice with a generous dollop of whipped cream, spoonfuls of the warm peach glaze and peaches, and an extra drizzle of syrup over the top. The contrast of hot and cold, creamy and crisp, sweet and spiced is something you’ll want to savor slowly.

Storage and Reheating Tips

If you happen to have leftovers, store the French toast slices in an airtight container in the fridge. They’ll keep well for a couple of days. Reheat them in a nonstick pan with a little butter over medium-low heat until warmed through. The whipped cream should be stored separately and re-whipped if needed. The peach glaze can be reheated gently in a small saucepan or the microwave until warm and pourable again.

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Peaches and Cream Pound Cake French Toast

Peaches and Cream Pound Cake French Toast is what happens when brunch decides to dress up a little. Thick slices of buttery pound cake soak up a rich, custardy batter, then sizzle in a hot pan until golden and crisp on the edges. But the real magic? A warm, cinnamon kissed peach glaze that spills over the top, pooling into every crevice. Add a cloud of homemade whipped cream, and suddenly, this isn’t just French toast, it’s dessert for breakfast, or breakfast for dessert. Whether you’re serving it on a slow Sunday morning or surprising someone special, this dish is pure indulgence on a plate.

Course Breakfast, brunch

Cuisine American

Keyword french toast, peaches and cream, pound cake

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Author kingcooks

Ingredients

• 1 12 oz butter pound cake loaf
• Butter for cooking

French Toast Batter

• 1/2 cup milk
• 2 large eggs
• 1 tbsp brown sugar
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 1/2 tsp cinnamon

Whipped Cream

• 1 cup heavy whipping cream cold
• 1/4 cup sugar fine or powdered
• 1/4 tsp salt

Peach Glaze

• 15 oz can peaches sliced
• 1/2 cup water
• 1/4 cup brown sugar
• 3 tbsp butter
• 1 stick cinnamon
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

Peach Glaze

• In a medium pot set over medium heat, add the butter, brown sugar, and vanilla extract. Stir gently until the sugar fully dissolves and the mixture becomes glossy. Pour in one can of sliced peaches along with half of the juices from the can, then stir to combine.
• Allow the mixture to come to a gentle boil, then add a stick of cinnamon, a splash of water, and a pinch of salt to balance the sweetness. Let everything simmer together for 2 to 3 minutes, or until the glaze thickens enough to coat the back of a spoon.
• Once the desired consistency is reached, remove the pot from the heat and set the glaze aside to cool slightly as it continues to thicken.

Whipped Cream

• In a large chilled bowl, pour in the cold heavy whipping cream, sugar, and a pinch of salt. Using a whisk, beat the mixture continuously until soft peaks begin to form. You can also achieve this more quickly using a stand mixer fitted with the whisk attachment.
• The whipped cream should be smooth, airy, and hold its shape gently when the whisk is lifted. Once ready, place it in the refrigerator to chill until it’s time to serve.

French Toast Batter

• In a large mixing bowl, combine all of the ingredients listed under “French Toast Batter.” Whisk thoroughly until the mixture is smooth and well blended, ensuring that there are no streaks of egg or spices.
• This batter will serve as the flavorful base for soaking the pound cake slices.

Assembly

• Set a frying pan over medium heat and add a few tablespoons of butter, allowing it to melt and coat the bottom of the pan. While the pan heats, slice the butter pound cake loaf into equal pieces, about one inch thick, to ensure even cooking.
• Working one piece at a time, dip each slice of pound cake into the French toast batter, turning to coat all sides thoroughly. Make sure the batter soaks in slightly without over saturating the cake to the point of it falling apart.
• Carefully place each coated slice into the hot pan.
• Cook until each side is golden brown and the edges begin to crisp, turning as needed to achieve an even sear all around. The outside should develop a slight crust while the inside remains tender.
• Once all slices are cooked, serve immediately while warm. Top generously with the chilled whipped cream, spoonfuls of the peach glaze along with the peaches themselves, and finish with an extra drizzle of the syrupy glaze for good measure. Enjoy!

If you love the fiery comfort of buffalo chicken dip and the satisfying crunch of a golden crust, this one’s calling your name. These Buffalo Chicken Crispy Pockets are stuffed with a rich, cheesy blend of rotisserie chicken, tangy buffalo sauce, and creamy ranch, all frozen into shape, then breaded and fried until irresistibly crisp. It’s the ultimate party bite or late night indulgence, perfect with a dunk of ranch dressing. Spicy, creamy, crunchy… just like that.

Why You’re Going to Love This Recipe

• All the flavor of buffalo chicken dip, now in crispy, handheld form
• Golden, crunchy coating that shatters with every bite
• Perfect for parties, game days, or a midnight craving
• Make-ahead friendly—just freeze and fry when ready
• Pairs perfectly with homemade ranch dressing

Ingredients You’ll Need

For the Buffalo Chicken Filling:
Think creamy, spicy, cheesy, and savory. This filling starts with a base of softened cream cheese, shredded rotisserie chicken, and a mix of mozzarella and cheddar. It’s flavored with buffalo hot sauce, ranch dressing, minced garlic, red and green onions, parsley, salt, and pepper.

For the Seasoned Breadcrumbs:
Panko gets a savory boost with a simple mix of salt and black pepper, adding crunch and flavor to every bite.

For the Egg Wash:
Just eggs and a splash of water to help the breadcrumbs stick like a dream.

For the Homemade Ranch Dressing:
Buttermilk, mayo, sour cream, and a blend of herbs and spices come together to make a cool, creamy dipping sauce that balances the heat.

How to Make It (WATCH HERE)

Make the Ranch Dressing
Start by mixing together the buttermilk, mayo, sour cream, herbs, and seasonings until smooth. Cover and refrigerate until you’re ready to serve.

Make the Buffalo Chicken Filling
In a large bowl, combine everything for the filling and mix until well blended. Spread it out on a parchment-lined sheet pan and freeze until solid. This makes it easier to cut and shape.

Prep the Coatings
In separate bowls, prepare the seasoned breadcrumbs and egg wash. Set up your dredging station for easy assembly.

Assemble and Fry
Once the filling is firm, cut it into equal pieces. Dip each piece into the egg wash, then coat in seasoned breadcrumbs, dip again in the egg wash, and finish with one more layer of breadcrumbs. Press the crumbs on firmly so they stay put. Fry in hot oil for a few minutes until golden and crisp.

Serve and Enjoy
Serve hot and fresh with a generous side of homemade ranch dressing.

Storage and Reheating Tips

To freeze: After breading, lay the pockets on a tray and freeze until solid. Transfer to a freezer-safe bag or container.

To fry from frozen: Add directly to hot oil and fry for a few extra minutes until deeply golden brown and hot in the center.

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Buffalo Chicken Crispy Pocket

If you love the fiery comfort of buffalo chicken dip and the satisfying crunch of a golden crust, this one’s calling your name. These Buffalo Chicken Crispy Pockets are stuffed with a rich, cheesy blend of rotisserie chicken, tangy buffalo sauce, and creamy ranch, all frozen into shape, then breaded and fried until irresistibly crisp. It’s the ultimate party bite or late night indulgence, perfect with a dunk of ranch dressing. Spicy, creamy, crunchy… just like that.

Course Appetizer, dinner, lunch

Cuisine American

Keyword buffalo chicken dip, crispy pockets

Prep Time 2 hours hours

Cook Time 15 minutes minutes

Author kingcooks

Ingredients

Buffalo Chicken Filling

• 16 oz cream cheese softened
• 2 cup rotisserie chicken shredded or chopped
• 2 cup mozzarella cheese shredded
• 1/2 cup mild cheddar shredded
• 1/4 cup ranch dressing
• 1/4 cup buffalo hot sauce
• 1/4 cup red onion minced
• 1/4 cup green onion minced
• 1 tbsp parsley chopped
• 1 tsp garlic minced or paste
• 1/2 tsp salt
• 1/2 tsp black pepper

Seasoned Breadcrumbs

• 3 cups panko breadcrumbs
• 1 tsp salt
• 1 tsp black pepper

Egg Wash

• 2 large eggs
• 2 tbsp water

Homemade Ranch Dressing

• 1 cup buttermilk
• 1/2 cup mayo
• 1/4 cup sour cream
• 1 tbsp chives chopped
• 1 tsp dill chopped
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp sugar

Instructions

Homemade Ranch Dressing

• In a medium bowl, add all ingredients listed under “Homemade Ranch Dressing.” Mix well and refrigerate until ready to serve.

Buffalo Chicken Filling

• In a bowl, add all the ingredients listed under “Buffalo Chicken Filling” and mix thoroughly.
• Transfer the mixture to a sheet pan lined with parchment paper.
• Press and spread it into an even layer.
• Place in the freezer for at least 2 hours, or until firm.

Seasoned Breadcrumbs

• Mix together all ingredients listed under “Seasoned Breadcrumbs” and set aside.

Egg Wash

• Whisk together all ingredients listed under “Egg Wash” and set aside.

Assemble

• Once the buffalo chicken filling is firm, cut into equal pieces.
• Working in batches, dip each piece into the egg wash, then into the seasoned breadcrumbs, back into the egg wash, and finish with a final dredge in the breadcrumbs.
• Make sure to press the breadcrumbs firmly onto each piece to help them adhere.
• Once coated, fry for 3–4 minutes, or until golden brown and cooked through.
• Serve immediately with a side of homemade ranch dressing and enjoy!

Notes

Note: If preparing ahead, you can freeze the breaded pieces until ready to fry.
If frying from frozen, cook for 5–6 minutes, or until golden brown.

Al Pastor Taquitos

Crisp on the outside, melty on the inside, and bursting with bold flavor in every bite, these Al Pastor Taquitos are a spicy-sweet spin on a comforting classic. Juicy rotisserie chicken gets tossed in Tenayo’s Spicy Al Pastor Barbecue Sauce, then mixed with pineapple juice, garlic, and herbs for an irresistible filling. Wrapped in warm corn tortillas with a layer of gooey cheese and pan-seared to golden perfection, these taquitos deliver the crunch, the heat, and the kind of flavor that keeps you coming back for more. Drizzle them with warm queso, scatter on some red onion and cilantro, and get ready for a next-level snack or weeknight dinner.

Why You’re Going to Love This Recipe

• Crispy, cheesy, and loaded with bold, spicy flavor
• Uses rotisserie chicken for a quick and easy shortcut
• The perfect blend of smoky, sweet, and tangy from the al pastor sauce
• Great for game day, entertaining, or a fun twist on taco night
• Ready in under 30 minutes with minimal prep

Ingredients
Corn tortillas
Mozzarella cheese or any cheese you prefer
Oil for cooking

Al Pastor Chicken Filling
Rotisserie chicken
Tenayo Spicy Al Pastor Barbecue Sauce
Red onion
Cilantro
Pineapple juice
Garlic
Oregano
Salt
Pepper

Garnish
Queso
Cilantro
Red onion

Al Pastor Chicken Filling
In a large bowl, add all the ingredients listed under Al Pastor Chicken Filling. Mix thoroughly and set aside.

Assemble
Wrap a stack of corn tortillas in damp paper towels and microwave for 10 to 12 seconds.
This will help make them more pliable and resistant to breaking when it’s time to stuff and roll.
To one of the warmed tortillas, add a layer of your favorite cheese. I went with mozzarella, but feel free to make a change.
Follow that with a few tablespoons of the al pastor chicken filling and top with more of the Tenayo Spicy Al Pastor Barbecue Sauce.
Roll up nice and tight, making sure the seam is facing down.
Repeat until all of the filling is used.
Add a few tablespoons of oil to a pan over medium heat.
Add a single layer of the taquitos, seam side down.
Cooking the seam side first will help keep the tortillas from unfolding.
After 1 to 2 minutes, rotate and cook until all sides are golden and crispy, about 4 to 6 minutes total.
Once all taquitos are nice and crispy, garnish with a drizzle of velvety queso, diced red onion, and chopped cilantro.
Serve immediately and enjoy.

Storage and Reheating
Store leftover taquitos in an airtight container in the fridge for up to three days.
To reheat, place them in a skillet over medium heat or pop them in the oven or air fryer until warmed through and crispy again.
Avoid microwaving if you want to preserve that crispy texture.

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Spicy Al Pastor Taquitos

Crispy, cheesy, and unapologetically bold, these Al Pastor Taquitos are everything you crave in one irresistible bite. Juicy rotisserie chicken gets a fiery sweet makeover with Tenayo’s Spicy Al Pastor Barbecue Sauce, mingling with pineapple juice, herbs, and just the right kiss of garlic. Wrapped in warm corn tortillas with gooey melted mozzarella, then pan seared until golden and crisp, each taquito is finished with a luscious drizzle of warm queso, a sprinkle of red onion, and a pop of fresh cilantro. Whether you’re hosting a party or indulging in a weeknight treat, these taquitos will steal the show bite after craveable bite.

Course Appetizer

Cuisine American, Mexican

Keyword al pastor, bbq chicken, taquitos

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Author kingcooks

Ingredients

• 10-12 corn tortillas
• 10-12 slices of mozzarella cheese or any cheese you prefer
• Oil for cooking

Al Pastor Chicken Filling

• 4 cup shredded rotisserie chicken
• 1 cup Tenayo Spicy Al Pastor Barbecue Sauce
• 1/4 cup red onion minced
• 1/4 cup cilantro chopped
• 1/4 cup pineapple juice
• 1 tsp garlic minced or paste
• 1 tsp oregano dried
• Salt to taste
• Pepper to taste

Garnish

• Queso warmed
• Cilantro chopped
• Red onion diced

Instructions

Al Pastor Chicken Filling

• In a large bowl, add all the ingredients listed under “Al Pastor Chicken Filling.” Mix thoroughly and set aside.

Assemble

• Wrap a stack of corn tortillas in damp paper towels and microwave for 10 to 12 seconds.
• This will help make them more pliable and resistant to breaking when it’s time to stuff and roll.
• To one of the warmed tortillas, add a layer of your favorite cheese. I went with mozzarella, but feel free to make a change.
• Follow that with a few tablespoons of the al pastor chicken filling and top with more of the Tenayo Spicy Al Pastor.
• Roll up nice and tight, making sure the seam is facing down.
• Repeat until all of the filling is used.
• Add a few tablespoons of oil to a pan over medium heat.
• Add a single layer of the taquitos, seam side down.
• Cooking the seam side first will help keep the tortillas from unfolding.
• After 1 to 2 minutes, rotate and cook until all sides are golden and crispy, about 4 to 6 minutes total.
• Once all taquitos are nice and crispy, garnish with a drizzle of velvety queso, diced red onion, and chopped cilantro.
• Serve immediately and enjoy!

These golden, craveable bites are everything you love about jalapeño poppers, reimagined as crispy, cheesy pockets of flavor. Creamy, smoky, spicy, and crunchy in all the right places, they’re perfect for game day, parties, or any time you want a show-stopping snack that brings the heat.

Why You’re Going to Love This Recipe

• Crispy and golden on the outside, creamy and melty on the inside
• Packed with smoky bacon, three cheeses, and a spicy jalapeño kick
• Freezer-friendly and easy to prep ahead for parties or entertaining
• Perfect for dipping into remoulade, ranch, or your favorite sauce
• Irresistibly snackable and guaranteed to be the first thing gone at the table

Ingredients You’ll Need

For the Bacon Jalapeño Filling
Cream cheese
Cooked and chopped bacon
Diced jalapeños
Shredded mozzarella
Shredded mild cheddar
Shredded pepperjack
Minced red onion
Minced green onion
Chopped parsley
Garlic paste or minced garlic
Salt
Black pepper
Sugar

For the Coating
Panko breadcrumbs
Salt
Black pepper

For the Egg Wash
Eggs
Water

How to Make Them (WATCH HERE)

Mix the Filling
In a large bowl, combine all of the filling ingredients and mix until smooth and evenly combined. Transfer the mixture to a parchment-lined sheet pan and press it into an even layer. Freeze until firm.

Prepare the Coating
In a shallow dish, mix together the panko, salt, and black pepper. In another bowl, whisk together the eggs and water to create the egg wash.

Cut and Bread
Once the filling is firm, cut it into equal-sized squares or rectangles. Working in batches, dip each piece into the egg wash, then dredge in the seasoned breadcrumbs. Dip again in the egg wash and finish with a second coating of breadcrumbs. Press gently to help the crumbs adhere.

Fry to Perfection
Fry in hot oil for a few minutes until golden brown and crispy on all sides. Serve immediately with your favorite dipping sauce and enjoy every melty, spicy bite.

Air Fryer Instructions
Preheat your air fryer to 375°F. Lightly spray the breaded pieces with oil and arrange them in a single layer in the air fryer basket. Air fry for 10 to 12 minutes, flipping halfway through, until golden and crispy. If air frying from frozen, add an extra 2 to 3 minutes to the cook time.

Tips for Success

• Use gloves when handling jalapeños to avoid irritation
• Press the breadcrumbs firmly onto each piece to help them stick
• Keep the filling frozen until just before frying for best results
• These can be fried or air fried straight from frozen—just extend the cook time slightly

Storage and Reheating

If you have leftovers, store them in an airtight container in the fridge for up to three days. To reheat, pop them into an oven or air fryer until warmed through and crispy again. You can also freeze the breaded, uncooked pockets for future frying. Just add a few extra minutes to the cook time if frying or air frying from frozen.

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Bacon Jalapeño Poppers Crispy Pockets

Golden, crispy, and bursting with bold flavor, these Bacon Jalapeño Poppers Crispy Pockets are what happens when your favorite bar snack gets a crunchy, crave-worthy upgrade. Inside each bite-sized pocket is a creamy, smoky blend of bacon, three cheeses, jalapeños, and aromatic herbs, all encased in a golden panko crust that shatters with every bite. Whether you’re hosting a party, craving a late night indulgence, or just want something unforgettable to dip into remoulade, this recipe delivers serious satisfaction. Prepare to impress; these aren’t your average poppers.

Course Appetizer, brunch, dinner, lunch

Cuisine American

Keyword crispy pockets, jalapeno, poppers

Prep Time 2 hours hours

Cook Time 10 minutes minutes

Author kingcooks

Ingredients

Bacon Jalapeño Filling

• 16 oz cream cheese softened
• 1 cup bacon cooked and chopped
• 1 cup jalapeños diced
• 1 cup mozzarella cheese shredded
• 1/2 cup mild cheddar cheese shredded
• 1/2 cup pepperjack cheese shredded
• 1/4 cup red onion minced
• 1/4 green onion minced
• 1 tbsp parsley chopped
• 1 tsp garlic minced or paste
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp sugar

Seasoned Breadcrumbs

• 3 cups panko breadcrumbs
• 1 tsp salt
• 1 tsp black pepper

Egg Wash

• 2 large eggs
• 2 tbsp water

Instructions

Bacon Jalapeño Filling

• In a bowl, add all the ingredients listed under “Bacon Jalapeño Filling” and mix thoroughly.
• Transfer the mixture to a sheet pan lined with parchment paper.
• Press and spread it into an even layer.
• Place in the freezer for at least 2 hours, or until firm.

Seasoned Breadcrumbs

• Mix together all ingredients listed under “Seasoned Breadcrumbs” and set aside.

Egg Wash

• Whisk together all ingredients listed under “Egg Wash” and set aside.

Assemble

• Once the bacon jalapeño filling is firm, cut into equal pieces.
• Working in batches, dip each piece into the egg wash, then into the seasoned breadcrumbs, back into the egg wash, and finish with a final dredge in the breadcrumbs.
• Make sure to press the breadcrumbs firmly onto each piece to help them adhere.
• Once coated, fry for 3–4 minutes, or until golden brown and cooked through.
• Serve immediately with a side of remoulade sauce and enjoy!
• Note: If preparing ahead, you can freeze the breaded pieces until ready to fry.
• If frying from frozen, cook for 5–6 minutes, or until golden brown.

Chicken Tenders You’ll Never Forget

Golden, crispy, and dripping in creamy garlic parmesan sauce…These tenders are here to steal the show. Each piece is marinated for maximum juiciness, dredged in a perfectly seasoned breading, then fried to perfection and finished with a silky garlic parm drizzle that clings in all the right ways. Whether you’re making them for game day, dinner, or a late-night craving, these tenders deliver indulgence you’ll be thinking about long after the last bite.

Why You’re Going to Love This Recipe

• Flavor on flavor – Buttermilk, mustard, herbs, and warm spices give the chicken real depth before it even hits the fryer.
• Crispy, golden perfection – The seasoned flour breading locks in the juices and delivers that perfect crunch.
• That garlic parm drizzle – Creamy, cheesy, and loaded with garlic, this sauce takes everything over the top.
• Great for sharing (or not) – Make a platter for a crowd or hoard them for yourself, no judgment here.
• Versatile and addictive – Serve them over fries, stuff them in a sandwich, or eat them straight off the plate.

Ingredients You’ll Need

For the Chicken Marinade
Buttermilk, yellow mustard, garlic paste or powder, ground thyme, onion powder, ground ginger, celery salt, salt, pepper, paprika, chicken tenders

For the Crispy Breading
Flour, ground thyme, onion powder, ground ginger, pepper, paprika, celery salt, salt

For the Creamy Garlic Parm Sauce
Heavy cream, grated parmesan cheese, unsalted butter, garlic, onion powder, salt, pepper

For Frying
Canola oil

Garnish
Fresh chopped parsley, grated parmesan cheese

How to Make It (WATCH HERE)

Marinate the Chicken
In a large bowl, combine all marinade ingredients and mix well. Add the chicken tenders and let them soak up all that flavor for at least an hour or overnight if you’ve got the time.

Make the Crispy Breading
In another bowl, whisk together the dry ingredients until evenly combined. Set aside.

Make the Garlic Parm Sauce
Melt butter in a saucepan over medium heat. Add garlic and cook until fragrant. Whisk in the cream, then season with onion powder, salt, and pepper. Let it simmer until thickened, then stir in the parmesan until melted and smooth. Set aside to cool slightly, it’ll thicken even more as it rests.

Fry the Tenders
Heat a deep pot of canola oil to 350°F. Dredge the marinated tenders in the breading, pressing gently to adhere. Shake off any excess and fry in batches until golden and crisp, and the chicken is fully cooked through.

Assemble and Serve
Once all the tenders are fried, arrange them on a platter, drizzle generously with that garlic parm sauce, and finish with a sprinkle of fresh parsley and a little extra grated parmesan. Serve immediately while they’re hot and the sauce is warm and dreamy.

How to Store & Reheat

To Store: Keep leftover chicken tenders in an airtight container in the fridge for up to 3 days. Store the sauce separately if possible.

To Reheat: Pop the tenders in a 375°F oven or air fryer until hot and crispy again. Gently reheat the sauce on the stovetop or microwave, stirring frequently to bring it back to life.

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Crispy Garlic Parm Chicken Tenders

If you’re craving the ultimate comfort food, these Garlic Parm Chicken Tenders will hit the spot. Juicy chicken tenders are marinated in a flavorful buttermilk blend, coated in a perfectly seasoned crispy breading, and fried until golden and irresistible. But what really sets them apart is the rich, creamy garlic parmesan sauce drizzled over the top, adding a luscious layer of flavor in every bite. Whether you’re making them for a crowd or treating yourself, these tenders are pure, indulgent satisfaction.

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Author kingcooks

Ingredients

• Canola oil for frying

Chicken Marinade

• 1 1/2-2 lbs chicken tenders
• 1 cup buttermilk
• 1 tbsp yellow mustard
• 1 tsp garlic paste or powder
• 1/2 tsp ground thyme
• 1/2 tsp onion powder
• 1/2 tsp ground ginger
• 1/2 tsp celery salt
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika

Crispy Breading

• 2 cups flour
• 1 tsp ground thyme
• 1 tsp onion powder
• 1 tsp ground ginger
• 1 tsp pepper
• 1 tsp paprika
• 1/2 tsp celery salt
• 1/2 tsp salt

Creamy Garlic Parm Sauce

• 2 cups heavy cream
• 1/2 cup parmesan cheese grated
• 2 tbsp butter unsalted
• 1 tsp garlic
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp pepper

Garnish

• Parsley freshly chopped
• Parmesan cheese grated

Instructions

Chicken Marinade

• In a large bowl, add all ingredients listed under “Chicken Marinade.” Mix thoroughly and set aside to marinate for at least 1 hour or up to 24 hours.

Crispy Breading

• In a large bowl, add all ingredients listed under “Crispy Breading” and whisk until everything is combined. Set aside.

Creamy Garlic Parm Sauce

• Add butter to a sauce pan over medium heat.
• Once melted add garlic and cook until fragrant, about 1-2 minutes.
• Whisk in heavy cream and season with onion powder, salt and pepper.
• Continue whisking until the sauce is thick and can coat the back of a spoon. This should take 4-5 minutes.
• Once thickened, mix in grated parmesan cheese and set aside.

Assemble

• Once the chicken tenders are marinated to your liking, heat a large deep pot of canola oil to 350°F.
• Working in batches, dredge the tenders in the crispy breading, pressing lightly to adhere. Shake off any excess and deep fry for 7-8 minutes until golden brown and the internal temperature reaches 165°F.
• Now that all the tenders are cooked, drizzle with the creamy garlic parm sauce. Top with freshly chopped parsley and enjoy!

Out of this World Cheesesteak Egg Rolls

Why You’re Going to Love This Recipe
These crispy cheesesteak egg rolls are what happens when late-night cravings get a glow-up. You’ve got tender ribeye, sautéed peppers and onions, and not one but two cheeses wrapped up in a crunchy golden shell. They’re bold, juicy, and downright addictive. Here’s why you’ll love them:

• All the flavor of a Philly cheesesteak packed into a crispy, hand-held bite
• Double cheese melt factor with mozzarella and American
• Crowd-pleasing appetizer or indulgent snack
• Air fryer friendly for an easy, no-fuss option
• That homemade ranch? Chef’s kiss

Ingredients You’ll Need
Ribeye steak
Onion
Bell pepper
Salt
Pepper
Egg
Water or milk
Mozzarella cheese
American cheese
Egg roll wrappers
Canola oil
Buttermilk
Mayonnaise
Sour cream
Chives
Dill
Onion powder
Garlic powder
Sugar

How to Make It (WATCH HERE)

Step One: Make the Ranch
In a bowl, whisk together the buttermilk, mayo, sour cream, herbs, and seasonings until smooth and creamy. Chill it in the fridge until you’re ready to dip.

Step Two: Whisk the Egg Wash
In a small bowl, whisk the egg with a splash of water or milk. Set aside.

Step Three: Cook the Filling
Sauté the ribeye in a hot pan with a little oil until mostly cooked through. Add diced onions and peppers and let everything cook down until caramelized and golden. Season to taste and let cool slightly.

Step Four: Assemble the Egg Rolls
Lay out an egg roll wrapper. Add a slice of mozzarella, a slice of American, and a scoop of the steak mixture. Brush the edges with egg wash, fold up the bottom corner, tuck in the sides, and roll tightly. Repeat until all the filling is used.

Step Five: Fry Until Crispy
Heat oil in a pot. Fry egg rolls in batches until golden brown and crispy on all sides. Drain on a paper towel-lined plate.

Air Fryer Instructions
Preheat the air fryer to 375°F. Lightly spray the egg rolls with oil and place them in a single layer in the basket. Air fry for 8 to 10 minutes, flipping halfway through, until golden and crisp.

Storage Tips
Let leftovers cool completely before storing. Keep them in an airtight container in the fridge and enjoy within 3 days.

Freezing Instructions
Freeze before frying for best results. Arrange the assembled egg rolls on a parchment-lined tray, freeze until solid, then transfer to a freezer bag. Cook straight from frozen when ready to enjoy.

Reheating Instructions
For best texture, reheat in a 375°F oven or air fryer until hot and crispy, about 5 to 7 minutes. Avoid the microwave—it’ll soften the wrapper and dull the crunch.

Serve With
That tangy, herby ranch was made for these. Or switch things up with spicy mayo, sriracha ketchup, or queso. Whatever your vibe, these egg rolls are ready for it.

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Crispy Cheesesteak Egg Rolls

Cheesesteak meets crispy golden bliss in these over the top egg rolls. Thinly shaved ribeye, sautéed peppers and onions, and a melty duo of mozzarella and American cheese wrapped up tight and fried until gloriously crunchy. Dunked in homemade ranch? Game over. These are bold, beefy, and built to impress whether you’re feeding a crowd or just treating yourself to a moment of pure cheesy joy.

Course Appetizer, brunch

Cuisine American, Asian, Chinese

Keyword cheesesteak, egg rolls

Prep Time 25 minutes minutes

Cook Time 5 minutes minutes

Servings 6

Author kingcooks

Ingredients

• 9-10 egg roll wrappers
• 9-10 mozzarella cheese slices
• 9-10 american cheese slices
• Canola oil for frying

Steak Filling

• 12 oz thinly shaved ribeye
• 1/2 cup onion diced
• 1/2 cup bell peppers diced
• 1 tsp salt
• 1 tsp pepper

Egg Wash

• 1 egg
• 1 tbsp water or milk

Homemade Ranch Dressing

• 1 cup buttermilk
• 1/2 cup mayo
• 1/4 cup sour cream
• 1 tbsp chives chopped
• 1 tsp dill chopped
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp sugar

Instructions

Homemade Ranch Dressing

• In a medium bowl, add all ingredients listed under “Homemade Ranch Dressing.” Mix well and refrigerate until ready to serve.

Egg Wash

• In a small bowl, whisk together the egg and water (or milk) until smooth. Set aside.

Steak Filling

• In a pan over medium-high heat, add a bit of oil and the shaved ribeye. Cook about 75% through, then add the diced onions and bell peppers. Continue cooking until the edges are browned and the veggies are softened. Season with salt and pepper. Let cool slightly before assembling.

Assemble

• Place an egg roll wrapper on a flat surface. Add one slice of mozzarella and one slice of American cheese to the center, followed by a few tablespoons of the steak filling. Brush the edges with egg wash. Fold the bottom corner up over the filling, then fold in the left and right corners. Roll tightly toward the top corner, sealing the edge. Repeat until all the filling and cheese are used.
• Heat a pot of canola oil to 350°F.
• Fry egg rolls in batches until golden brown and crispy, about 3–4 minutes. Drain on a paper towel-lined plate.
• Serve hot with a side of the homemade ranch dressing and enjoy!

you wrap it in golden, flaky pastry and stuff it with melty cheese. These cheesy oxtail empanadas are the ultimate second-day glow-up—tender, slow-braised oxtail meets gooey cheddar (or whatever cheese you love) in a perfectly crisp shell. They’re rich, savory, and made to be devoured hot out the oven or dipped in your favorite sauce. Whether you’re serving them as a snack, party bite, or main dish, these empanadas are proof that leftovers were made to be reimagined.

Why You’re Going to Love This Recipe:

• Fall-apart oxtail: Marinated in bold herbs and seasonings, then simmered until tender and juicy.
• Creamy, melty provolone: Each bite is wrapped in layers of cheese that stretch and melt perfectly.
• Crispy empanada shell: Golden and crunchy with a buttery finish that holds the filling just right.
• Sweet chili sauce on the side: A tangy, creamy dip that balances the richness of the filling.
• Unforgettable appetizer or snack: These empanadas are perfect for entertaining or savoring solo.

Ingredients You’ll Need
This cheesy, meaty bite comes together with:

• Oxtail
• Bell peppers
• Red and green onion
• Green seasoning
• Garlic and ginger
• Oregano, allspice, thyme
• Browning and brown sugar
• Canola oil
• Empanada wrappers
• Provolone cheese
• Sweet chili sauce
• Mayo and soy sauce

How to Make Cheesy Oxtail Empanadas (WATCH HERE)

Prepare the Sauce:
In a small bowl, mix together sweet chili sauce, mayo, and soy sauce until smooth. Refrigerate until ready to serve.

Marinate the Oxtail:
In a large bowl, toss the oxtail with bell peppers, red onion, green onion, green seasoning, garlic, ginger, oregano, allspice, thyme, browning, salt, and pepper. Cover and refrigerate for 24 to 48 hours to build deep flavor.

Cook the Oxtail:
In a large pot over medium heat, add canola oil and brown sugar. Stir constantly until the sugar melts and turns into a light caramel.

Remove the oxtail from the marinade, saving the liquid, and sear it in batches until browned. Deglaze the pot with the reserved marinade, then return the seared oxtail to the pot. Add just enough water to cover the meat, then simmer low and slow until the oxtail is fork-tender.

Once tender, remove the oxtail and shred the meat, discarding the bones. Skim excess oil from the gravy and reduce until thickened. Stir the shredded meat back in and set aside to cool.

Assemble the Empanadas:
Place an empanada wrapper on a clean surface. Add a layer of provolone cheese to the center, then spoon over a portion of the shredded oxtail. Top with another layer of provolone cheese.

Fold the wrapper into a half-moon shape. Press the edges together and seal using the tips of a fork. Repeat with the remaining wrappers and filling.

Fry Until Crispy:
Heat canola oil in a large pot to 350°F. Fry the empanadas in batches until golden brown and crispy, about 4 to 5 minutes. Let them drain on a cooling rack.

Time to Serve:
Serve the empanadas hot with a side of chilled creamy sweet chili sauce. The crisp shell, savory oxtail, and gooey provolone are pure comfort in every bite.

Absolutely, Rey! Here are both air fryer and oven baking instructions for your Cheesy Oxtail Empanadas, keeping that crispy, golden finish in mind:

Air Fryer Instructions

1. Preheat your air fryer to 375°F.
2. Lightly spray the basket with oil to prevent sticking.
3. Arrange empanadas in a single layer, leaving space between each one. Do not overcrowd.
4. Lightly spray or brush the tops with oil for that golden finish.
5. Air fry for 8–10 minutes, flipping halfway through, until golden brown and crisp.
6. Let cool slightly on a rack before serving with the creamy sweet chili sauce.

Oven Baking Instructions

1. Preheat your oven to 400°F.
2. Line a baking sheet with parchment paper and lightly oil or spray it.
3. Place empanadas on the sheet, leaving a little space between each one.
4. Lightly brush the tops with oil or an egg wash for a deeper golden color.
5. Bake for 18–22 minutes, or until golden brown and crisp on the edges.
6. Allow to cool for a few minutes before serving.

Storage Tips

• To store: Keep leftovers in an airtight container in the fridge for up to 3 days.
• To reheat: Bake or air fry until warmed through and crispy again.
• To freeze: Freeze uncooked empanadas in a single layer before transferring to a freezer-safe bag. Fry straight from frozen, adding a couple of minutes to the cook time.

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Cheesy Oxtail Empanadas

These golden crispy Cheesy Oxtail Empanadas are the ultimate indulgence. Tender fall-apart oxtail is wrapped in a blanket of melty provolone cheese and tucked inside a perfectly fried empanada shell. The oxtail is marinated for up to two days in a bold blend of green seasoning, thyme, ginger, garlic, and browning, then slow simmered until rich and deeply flavorful. Each bite delivers savory meat, creamy cheese, and buttery crispness, balanced by a cool and tangy sweet chili mayo on the side. Whether you’re serving them as a party appetizer or a decadent snack, these empanadas are guaranteed to steal the show.

Course Appetizer, dinner

Cuisine American, Caribbean

Keyword empanadas, oxtail

Prep Time 15 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Servings 10

Author kingcooks

Ingredients

• 10-12 6 inch empanada wrappers
• Canola oil for frying
• 10-12 provolone cheese slices

Oxtail

• 3-4 lbs of oxtails
• 1 cups bell peppers chopped
• 1/2 cup red onion chopped
• 1/2 cup green onion chopped
• 1/2 cup green seasoning
• 1 tbsp ginger minced
• 1 tbsp garlic minced
• 1 tbsp oregano dried
• 1 tbsp all spice powder
• 7-8 sprigs of thyme tied together
• 2 tbsp browning
• 2 tbsp brown sugar
• 1 tbsp salt
• 1 tbsp pepper
• 1 tbsp canola oil

Creamy Sweet Chili Sauce

• 1 cup sweet chili sauce
• 1/4 cups mayo
• 1 tbsp soy sauce

Instructions

Creamy Sweet Chili Sauce

• In a bowl mix together all ingredients listed under “Creamy Sweet Chili Sauce.” Mix until fully combined and place in the fridge until you’re ready to serve.

Oxtail

• In a large bowl, combine all the ingredients listed under “Oxtail” except for the brown sugar, ketchup, and canola oil.
• Mix thoroughly and allow to marinate for at least 24 hours, up to 48 hours.
• In a large pot over medium heat, add canola oil and brown sugar. Stir constantly until the sugar caramelizes into a light brown color.
• Remove the oxtail from the marinade, reserving the liquid. Sear the oxtail in batches on all sides, then set aside.
• Deglaze the pot with the reserved marinade. Return the seared oxtail to the pot and add enough water to barely cover the meat.
• Simmer over low heat for 2-3 hours until the oxtail is fall-apart tender. Remove from the pot and shred the meat, discarding the bones.
• Skim off excess oil from the gravy, then bring to a boil and reduce until thickened.
• Return the shredded oxtail to the pot, mix well, then remove from heat and set aside to cool.

Assemble

• Lay out the wrapper: Place a 6-inch empanada wrapper on a clean, flat surface or cutting board
• Add the first layer of cheese: Place a layer of provolone cheese in the center of the wrapper, leaving about a half-inch border around the edge to allow for sealing.
• Spoon on the oxtail: Add a generous spoonful of the cooled, shredded oxtail over the cheese layer. Be careful not to overfill—about 2 tablespoons of filling is ideal to prevent leakage.
• Top with more cheese: Add another small layer of provolone cheese over the oxtail. This double layer of cheese adds flavor and helps bind the filling together.
• Fold and seal: Carefully fold the empanada wrapper in half to form a half-moon shape. Press the edges together to seal, then crimp the edges using the tips of a fork to ensure the empanada is tightly closed.
• Repeat: Continue assembling the remaining empanadas using the same method.
• Heat a large pot of canola oil to 350F.
• Working in batches fry the empanadas until they are golden brown and crispy. This should take about 4-5 minutes.
• Once cooked, rest on a cooling rack until you’re ready to eat.
• Serve with the creamy sweet chili sauce and enjoy!