chipotle copycat

This delicious Mexican Chicken Salad is a copycat of the hearty and super popular salad from Chipotle. Easy and so tasty!

Mexican Chicken Salad (Chipotle Copycat Recipe)

chicken breasts

chipotle chili powder (sub regular chili powder)

cumin

oregano

salt

pepper

garlic (minced)

apple cider vinegar (sub any vinegar)

olive oil (divided)

olive oil

bell peppers (sliced)

red onion (sliced)

black beans (drained)

lime

red wine vinegar

honey

salt and pepper

greens

Salsa

Sour cream

Monterrey jack cheese

Guacamole

pico de gallo

Marinate

Marinate the chicken: In a bowl or sealable plastic bag, combine the chicken, chili powder, cumin, oregano, salt, pepper, garlic, vinegar, and 2 tablespoons olive oil. Marinate for at least 30 minutes or as long as overnight.

Cook

Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sauté the chicken pieces for 8-10 minutes until golden brown and cooked through. Remove the chicken from the pan.

Prepare

Prepare the fajita veggies: To the same pan, add in the olive oil, peppers, onion, oregano, and salt. Sauté for 5-6 minutes until softened and caramelized.

Prepare the beans: Add the beans, chili powder, cumin, and lime juice to a saucepan over medium heat. Cook the beans for a few minutes, stirring occasionally, until heated. Taste and add salt if needed.

Whisk

Make the dressing: Whisk together all dressing ingredients in a jar or bowl.

Assemble

Assemble the salad: Place 2 heaping cups of salad greens on each plate. Top with chicken, black beans, fajita veggies, and additional toppings like salsa, sour cream, guacamole, pico, and cheese. Drizzle dressing over each salad.

https://embed.mediavine.com/videos/i7ZiVfdcK

This delicious Mexican Chicken Salad is a copycat of the hearty and super popular salad from Chipotle. Succulent chicken in a mouthwatering Mexican marinade, on of a rainbow of crisp veggies, top with all your favorite southwest fixings – so good!

Mexican Chicken Salad (Chipotle Copycat)

This cilantro lime rice is aromatic, fluffy, citrusy, and easy to make in a rice cooker. It is the perfect side for grilled meats or tacos, and can also be used to stuff on burritos.

Cilantro Lime Rice In Rice Cooker

rice

cilantro (chopped, + a few sprigs)

lime (juice)

garlic powder

onion powder

vegetable bouillon

Tablespoons olive oil (divided)

salt (to taste)

Place rice in a bowl and wash thoroughly changing the water three or four times.

Drain the rice and place it in the rice cooker with garlic powder, onion powder, vegetable bouillon, and a pinch of salt (read notes).

Pour 2 cups of water. Add also 2 tablespoons of olive oil and a few sprigs of cilantro.

Stir to combine, cover, and set your rice cooker.

Once cooked, allow the rice to sit for 5 minutes.

Using a fork, gently fluff the rice, then allow to cool to room temperature.

Add to the rice the chopped cilantro, fresh lime juice, and the remaining olive oil.

Mix everything to combine. Adjust salt to taste and serve.

Bring the vibrant flavors of Chipotle to your own kitchen with this copycat sofritas recipe! The only difference is that this version is even better than the original. Use it for tacos, burrito bowls, and so much more!

Easy Sofritas Recipe (That's Better Than Chipotle)

(1 large block) extra-firm tofu

poblano pepper

onion

garlic

smoked paprika

Mexican oregano

ancho chile powder

tomato paste

chipotles in adobo (plus 2 tablespoons adobo)

tomato (chopped)

vegetable broth

black pepper

lime juice (or vinegar)

Press the tofu in a tofu press, or wrap it in a towel and press it between a hard surface with a cast-iron skillet on top for 25-30 minutes (or overnight in the fridge).

Once it&rsquo;s pressed, crumble it into small pieces and set aside.

Tofu

Roast the poblano, either over a gas flame, in a cast-iron skillet, or in the oven until blackened on all sides. Once blackened, add it to a freezer bag or a bowl with plastic wrap overtop to steam for about 10-15 minutes.

Open the bag and remove the blistered skin. Cut off the stem end, but don&rsquo;t worry about removing all of the seeds unless you&rsquo;re sensitive to spice. You can rip or slice the poblano into strips to make blending easier.

Poblano pepper

Heat 1 &frac12; tablespoons of olive oil in a skillet over medium. Once hot, add the diced onions and saut&eacute; them for ~4 minutes until translucent.

Add the garlic and cook for another minute, then add the smoked paprika, cumin, Mexican oregano, and ancho chile powder, stirring to open up the spices.

Mix in the tomato paste, chipotle peppers, and adobo. Then add the chopped tomato and cook the mixture, stirring occasionally, for 7-8 minutes until the tomatoes are tender.

Aromatics

Transfer the tomato mixture to a food processor. Deglaze the pan with the vegetable broth, scraping up all the little bits left behind.

Add the vegetable broth to the food processor, along with salt and pepper and the poblano strips. Blend or pulse until the mixture is fairly smooth with a few chunks remaining. You can also blend it until it&rsquo;s fully smooth if you prefer.

Blend

Heat the other 1 &frac12; tablespoons of olive oil in a large skillet over medium. Once hot, add the crumbled tofu in a single layer.

Let it cook, without stirring, for 3-4 minutes to brown it. Stir and repeat the same process until each side is golden brown (about 12 minutes total).

Pour in the sofritas sauce, stirring to combine. Cook the mixture, stirring occasionally, for about 8-10 more minutes to thicken the sauce and meld the flavors.

Taste and adjust the seasonings, then add a squeeze of lime to finish the sofritas off. Serve in tacos, burritos, bowls, and salads. Happy eating!

Assembly

what a flavourful and delicious recipe. I printed so i can make it tomorro!

This is such a great recipe. My daughter in law is vegan so I decided to give it a try while they visited. Two thumbs up from everyone!

I love the way you guys substitute tofu for meat. It is so well done. I am a spice and heat type gal, so this really worked! Oh, I used it for lettuce wraps. I was delicious!

So much flavor! Love this version of sofritas.

So many delicious ways to enjoy this flavourful sofritas recipe. A great alternative to a meat-based dish. Tacos, pasta and more with this is great.

A copycat recipe of Chipotle restaurant queso blanco.

Copycat Chipotle Queso Blanco

(472 ml) whole milk

yellow onion, finely chopped

serrano pepper seeds removed,

poblano pepper, seeds removed, finely chopped

chipotle pepper, seeds removed and chopped from a can of chipotles in adobo sauce

garlic clove,

cornstarch

Water

(240 grams) sour cream

(172 grams) Monterey jack cheese, freshly grated

tomato,

To a saucepan add the milk over medium...

To a saucepan add the milk over medium heat. Stir in the onion, serrano peppers, poblano pepper, chipotle pepper and garlic. Mix cornstarch with just enough water so it dissolves, stir into the milk and bring to a light bubble, cook, stirring often until thickened. Remove from heat as soon as it is thickened (you will need to keep an eye on it). If it doesn't thicken to your liking, add a little more cornstarch mixed with milk.

Turn down to the heat to very low...

Turn down to the heat to very low and whisk in the sour cream. Once the sour cream is incorporated, add a handful of cheese and stir until melted. Continue to add and handfuls of cheese and stir until all the cheese is used, making sure it is completely melted before adding another handful and ensure the queso is smooth. If too hot, the queso may turn gritty and separate. (see tips below to prevent this).

Stir in the tomato. Remove from the heat...

Stir in the tomato. Remove from the heat and allow the queso to cool, it will get even thicker as it cools.

Tips to prevent the sauce turning gritting and...

Tips to prevent the sauce turning gritting and separating:

Slow and steady heat - If you heat...

Slow and steady heat - If you heat over high heat, this heats the liquid too quickly. You want to slowly bring up to a simmer over medium heat or medium-low heat is best. And never, ever boil. Always grate the cheese yourself. Pre-grated cheese has anti-clumping added and this will affect the texture of the sauce.

Cornstarch is highly recommended. If you use flour...

Cornstarch is highly recommended. If you use flour instead of cornstarch, double the amount (cornstarch has twice the thickening power of flour). I also can't guarantee that any raw flour taste will cook out.

Taste for seasoning and adjust to your taste.

To reheat your queso or cheese sauce, add...

To reheat your queso or cheese sauce, add to a pan and heat low and slow, stirring often.

5 ⭐️ ⭐️ ⭐️ ⭐️ ⭐️

I was craving my Chipotle order of a chicken bowl with queso so I made this and I'm so happy! Just enough pepper flavor and creamy. I can't stop eating it 😂

The best

This tastes just like it! I used half and half instead of evaporated milk and turned out great. Oh, and it's perfect for nachos!

Real Deal

This copycat recipe was spot on!  Brought it to a party and it was a hit!  Followed the recipe exactly but doubled all ingredients to make more.  I wouldn't change a thing, so good.

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Top 4 chipotle copycat recipes from across the web

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

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