30 minutes meals

Mexican spicy chicken chipotle pasta with a creamy and hearty sauce made of chipotle peppers.

Spicy Chicken Chipotle Pasta

lb chicken breast

1.1 lb fresh pasta (read notes)

chipotle peppers

tomato sauce

heavy cream

chicken stock

garlic

cumin powder

chipotle powder

Tablespoons olive oil (to taste)

butter

salt and pepper (to taste)

Add tomato sauce, cream, chipotle chilies, and garlic into a blender.

Add 1 cup of chicken stock and blend until smooth. Set aside.

Season chicken with chipotle powder, cumin, salt, and pepper.

Heat the olive oil in a large pan, add 1 tablespoon of butter and allow to melt.

Add chicken and cook over medium heat until browned on all sides (about 5 minutes).

Add chipotle cream sauce and mix to combine.

Simmer for 3-4 minutes and adjust seasonings to taste. Turn off the heat.

Cook pasta as per instructions on the package.

Drain and add it to the pan with the sauce.

Toss until pasta is nicely coated.

Serve with parmesan cheese and parsley.

This Mexican calabacitas con queso recipe is perfect to serve as a meatless main along with warm tortillas, rice, and salsa. As a side for your favorite protein, or also used to make tacos, quesadillas, and tostadas!

Calabacitas Con Queso Recipe

1.1 lb Calabacitas or zucchini

Oaxaca cheese (or any other melty cheese)

onion

tomatoes (diced)

corn kernels (drained)

poblano pepper or green bell pepper (diced)

jalapeño pepper (chopped)

olive oil

½ tsp ground cumin

½ tsp ground pepper

vegetable stock (or water)

salt (to taste)

Heat oil on a pan or cast iron skillet over medium heat.

Add poblano, jalapeño peppers, and onions. Sauté for 5 minutes or until onions become transparent and peppers start to soften.

Add calabacitas squash and cook, stirring constantly for 3-4 minutes.

Add tomatoes, garlic, and corn. Season with cumin, salt, and pepper.

Mix well and allow everything to cook for 3-4 minutes stirring constantly.

Add vegetable stock (or water), mix well and bring to a simmer.

Cover and cook stirring from time to time until all vegetables are tender.

Adjust with salt and pepper, add ⅔ of cheese and mix well.

Add the remaining cheese on top, cover the pan, and turn off the heat.

Allow resting for a couple of minutes or until cheese melts on top.

Serve as suggested in the recipe notes below.

Wonderful dish!
Just made it came out great!
Found Mexican squash at my local farmers market today!
Served it with rice (added peas and carrots in the rice)
and warm tortillas. Made great veggie tacos! Tomorrow think I will serve with pinto beans.
I added some Greek yogurt for protein and lots of cheese.
Sooooooo good!
Thank you for posting the recipe. Very hard to find Calabacitas in California. 
💕💕💕💕💕

Loved this recipe! Please make a video on TikTok!

This was so good! I have an abundance of zucchini right now and making this keeps the numbers down. I added a bit of cream along  with the stock. Thanks for the recipe!

All of our garden abundance gets used in this lovely, flavorful recipe.  My shock is that this is not offered at most Mexican restaurants.  It's extremely flavorful and vegan friendly and such a healthy alternative to the deep fried and fat laden Mexican restaurant staples, i.e., tacos, burritos, enchildadas, etc.  

Thank you so much for posting.  Just know that you made our family smile.

Wow! This is very delicious. Me gusta mucho! We ate it with tortillas and avocado. Will definitely keep this on our list of go to recipes. Thank you!

Absolutely obsessed with this! It's so flavorful. Checks all the boxes!

We love Southwestern cuisine and this recipe is delicious!  It will be a regular side dish for us during these cold weather months.  Thanks for sharing it!

Now that's what I call doing veggies right. I love all those flavors, and you can't beat all that cheese!

This is such a lovely dish! I love the melty cheese with the squash

We are Mexican food lovers in this house. This will be a nice addition to our themed dinner nights. I know it will be a delicious hit.

I loved how well the poblano pepper and the zucchinis played out on this recipe! i am making this again for my Thanksgiving brunch!

We made these into tacos and they were so good! Thank you so much!

This was really good. I actualy added the calabacitas to our carnitas the other night. Yummy and delicious!

Such a hearty and nutritious meal! I'm so glad I stumbled upon this recipe. Was a great side to Taco Tuesday last week and we're making it again tonight.

Loved this recipe! The calabacitas zucchini were so flavorful and indeed they are super easy to make! I used the mixture to make tacos with all toppings and my kiddos devoured them! I was so happy they ate the entire batch and even asked for seconds! Thank you so much, those are now my favorite zucchini recipe ever!

This pan seared scallops recipe with toasted israeli couscous and roasted vegetables is homey and delicious.

Pan Seared Scallops with Toasted Israeli Couscous & Roasted Vegetables

Israeli couscous

unsalted butter

carrots (coarsely chopped)

onion (coarsely chopped)

red bell pepper

beets

thyme

kosher salt

black pepper (to taste)

scallops

tbsp grated parmesan cheese

parsley (minced)

Preheat oven to 450.  In a baking dish add the carrots, onion, red pepper, beets, thyme, olive oil and season with salt and pepper.  Toss together and roast in the oven for 20-25 minutes.

Bring 4 cups of chicken stock to a boil.  In a skillet coated with cooking spray add the couscous and toast over medium-high heat until golden brown.  Add to the chicken stock and add butter.  Cook according to package directions (about 12 minutes).

In the same skillet that’s been recoated with cooking spray, add the scallops and sprinkle with salt and pepper.  Sear on each side until cooked through, about 4 minutes (or longer depending on size).

In a large bowl add the couscous, parmesan cheese, roasted vegetables and toss to combine.  Pour onto a serving platter and top with seared scallops and parsley and serve.

I really love this recipe and hope you will too!

This birria enchiladas recipe is made by using birria meat leftovers. Corn tortillas are lightly fried and stuffed with tender beef, then smothered in a flavorful homemade enchilada sauce, topped with cheese, and baked to perfection.

Birria Enchiladas

corn tortillas

vegetable oil (as needed)

birria meat (shredded)

enchilada sauce

melty cheese (Monterey Jack, Mozzarella, or Cheddar)

Heat ½ inch of oil in a frying pan over medium heat. Add one tortilla and lightly fry it for about 5-7 seconds on each side.

Place the tortilla on a plate lined with kitchen paper towels to drain excess oil. Repeat with all tortillas and set aside.

Preheat your oven to 350°F (175°).

Add ⅓ of the enchilada sauce to the bottom of a baking dish and spread with a spoon.

Place one tortilla on a plate and spread a bit of enchilada sauce, then add some shredded birria meat followed by some cheese.

Roll up the tortilla with the fillings and place it in the baking dish, seam-side down. Repeat with all tortillas until you fill the dish (read notes).

Spoon the remaining sauce over the rolled tortillas and then top with the remaining cheese.

Tent the enchiladas with aluminum foil and bake for 20 minutes, then remove the foil and bake for another 5 minutes or until the cheese is melted and lightly golden on top.

Garnish with diced onion, chopped cilantro, and some sliced radishes. Serve immediately.

This recipe is a keeper! The enchiladas are really delicious and perfect to use your birria leftovers, I doubled the recipe and it was enough to feed my large family and we got leftovers that we enjoyed next day. So good!

I was thinking what else to make with birria leftovers besides tacos and your recipe just came up. Great idea! Loved it and my kids devoured them.

This creamy Mexican green spaghetti (espagueti verde) is made with roasted poblano peppers, cilantro, and crema. It&#039;s easy to make and perfect for holidays, parties, or everyday dinners.

Mexican Green Spaghetti

spaghetti

poblano peppers

Mexican crema (or sour cream)

cilantro

queso fresco (or the cheese you prefer)

Roast the poblano peppers until the skin is charred. Cover and let them steam for 10–15 minutes, then peel off the skin and remove the seeds and veins.

Blend the roasted peppers with the Mexican crema, cilantro, garlic, and chicken stock until the sauce is smooth and creamy.

Melt the butter in a large skillet over medium heat. Pour in the poblano sauce, season with salt and pepper, and simmer for about 5 minutes, stirring occasionally.

Meanwhile, cook the spaghetti in salted water according to the package directions. Drain well.

Add the cooked spaghetti to the skillet and toss until every strand is coated with the creamy poblano sauce.

Serve immediately with crumbled queso fresco and, if you like, a little chopped cilantro.

Whole family loves this spaghetti.  My vegetarian daughter gobbles it up and my partner eats it up when I add some breaded chicken on the side.  I've even spiced it up by adding chiles serranos and then my partner (who enjoys spicy food) loves it even more. Definitely on regular rotation in our home.

Delicious! I love roasted peppers (the smell of them grilling alone sets me off!). Made this as a side dish with some sausages and was perfect. My “new Alfredo” sauce!😋😋

As a pasta lover, I am always looking for new pasta recipes to try.  The poblano sauce gives the dish such a unique flavor.  Thanks for sharing!

Delicious!  I squeezed fresh lime juice on when serving!  Would be amazing with tequila lime grilled shrimp or chicken!

Delicioso!  Just enough heat to be different; one serving is not enough!   Thanks for sharing.

All time favorite 

You can also add cream cheese for a kid friendly version or cheese lover!! ;)

My absolute favorite since my friends abuela made for me when prego with twins!!!!! I have a habit of adding more spicy so I love jalapeño and clean one and Blanche it with green tomatoes and my serrano peppers. I add sour cream and a lime in the side too!!!  my all time favorite quick comfort food!!!!

Ow, this looks so yummy. It looks so much like a normal pasta pesto, but this one is much nicer. Love the combination of poblano peppers, cilantro and queso fresco. This will be a winner at dinner parties.

This Pasta con Champiñones is a creamy mushroom pasta made with sautéed mushrooms, Mexican crema, and a touch of chipotle for a smoky kick. An easy and comforting recipe perfect for any day of the week.

Pasta con Champiñones

mushrooms

oz pasta (I used spaghetti)

chipotle powder (or chili powder)

cumin

Salt and pepper (to taste)

Heat olive oil in a large pan over medium heat. Add the onions and sauté until soft and translucent.

Add the mushrooms, chipotle or chili powder, cumin, salt, and pepper. Cook for 5–7 minutes, stirring occasionally, until the mushrooms are tender and have released their juices.

Remove about one-third of the mushroom mixture and set aside.

Transfer the remaining mushroom mixture to a blender with the chicken stock. Blend until smooth.

Return the sauce to the pan and stir in the sour cream. Simmer over low heat for 3–4 minutes, until slightly thickened. Remove from heat.

Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and add it to the mushroom sauce.

Add the reserved mushroom mixture and toss until the pasta is evenly coated with the sauce.

Serve warm with parmesan cheese.

Made this for dinner last night and it turned out really good! I added a little extra garlic because we love it, and the mushrooms gave the pasta so much flavor. It was easy to put together after work, and even my husband went back for seconds.

Top 6 30 minutes meals recipes from across the web

The most viewed 30 minutes meals recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spicy Chicken Chipotle Pasta

Calabacitas Con Queso Recipe

Pan Seared Scallops with Toasted Is...

Birria Enchiladas

Mexican Green Spaghetti

Pasta con Champiñones

Top 6 30 minutes meals recipes from across the web

The most viewed 30 minutes meals recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Chicken Chipotle Pasta

Calabacitas Con Queso Recipe

Pan Seared Scallops with Toasted Is...

Birria Enchiladas

Mexican Green Spaghetti

Pasta con Champiñones

The most viewed 30 minutes meals recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine