Queso Chicken Chili! Creamy, spicy, and so easy. Made with roasted corn, jalapeño, and creamy Pepper Jack cheese. Super easy dinner!

Howdy hey!

We are in the midst of Deep Winter and I have a load of Queso Crockpot Chicken Chili with Roasted Corn and Jalapeño leftovers waiting for me in the fridge, brought to me by a weekend of relaxing. I think we’ve already talked about the beauty of a good Instant Pot or slow cooker meal in that it pretty much cooks itself, but in case it hasn’t been said enough: my ultimate favorite thing in life is when relaxing = flavorful, delicious, comforting, filling, warm dinner.

This soup is lots of things:

• creamy
• spicy
• full of veggies
• full of protein
• very filling
• queso-y cheesy
• only slightly trashy thanks to a little knob of cream cheese
• better as leftovers
• perfect for chip dippin’.

Some Tips For Making This Chili Awesome

• Skillet-roast the corn. With the jalapeño.
• Skillet-roast the peppers, too.
• If you don’t want to stand at a skillet – I GET IT! The whole point of this is easy-button cooking. In that case, roast the corn and peppers! Instructions for both are below, in the recipe. (The reason we aren’t adding them to the crockpot or Instant Pot is because they just kinda disappear. We want the good flavor and the non-disappearing.)
• The flavor just develops into something amazing the longer you let it hang out together in the crockpot or Instant Pot. What I’m saying is the leftovers will be amazing.
• Add or subtract whatever you want here. Like many-a-good crockpot or Instant Pot recipes, this is one where you can kind of do whatever you want. I mean, if you want it in there, just… throw it in there. You can follow the recipe and/or you can blaze your own trail.
• BLUE CORN TORTILLA CHIPS.

I love you, Mexican food. Or Tex-Mexican. Or Tex-Mex appliance cooking.

Only 27 days until spring. WE GOT THIS.

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Description

Queso Chicken Chili! Creamy, spicy, and so easy. Made with roasted corn, jalapeño, and creamy Pepper Jack cheese. Super easy dinner!

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1. Place the chicken breasts, 1 1/2 cups salsa, water, cumin, chili powder and salt in the bowl of a slow cooker or Instant Pot. Cover and cook on high for 3-4 hours, or low for 6-7 hours (or in the Instant Pot for 20 minutes on high pressure). 

2. Preheat oven to 450. Pat the peppers and corn dry with a paper towel. Place on a baking sheet with a little bit of oil. Roast for 10-15 minutes, until browned and… well, roasty-looking.

3. When the chicken is done, shred the meat directly in the pot using two forks. Add the roasted peppers, roasted corn and jalapeño, black beans, remaining salsa, and cream cheese to the crockpot. Stir and replace cover, allowing the cream cheese to melt. Adjust the consistency of the soup by adding another 1/2 cup of water if needed. Let the soup simmer for another 15-30 minutes until everything is smooth and melted. Just before serving, stir in the Pepper Jack cheese.

4. Spoon chicken chili into a bowl, top with avocado, scoop everything up with tortilla chips. REPEAT!

Notes

If you’d rather cook your peppers and corn over a skillet: Place the bell peppers in a large nonstick skillet over high heat without oil. Cook for 4-5 minutes WITHOUT stirring. This creates the browned, roasted look out on the outside of the peppers. Stir once and repeat until the peppers are nice and browned. Set aside. Repeat this process with the corn and jalapeño together.

• Prep Time: 15 mins
• Cook Time: 8 hours
• Category: Dinner
• Method: Instant Pot
• Cuisine: Tex Mex

Keywords: chicken chili, queso chicken chili, instant pot chicken chili, crockpot chicken chili

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One More Thing!

This recipe is part of our flavor-packed jalapeño recipes page. Check it out!

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My Family Literally Said “Please Add These To The Rotation”

These Roasted Sweet Potato Stacks, as I’m calling them, got an immediate stamp of approval from my whole family the first time I made them.

• Roasted, caramelized, open-face sweet potatoes
• Creamy chipotle sauce
• Spicy ground chicken
• Avocado
• Cilantro, avocado, maybe pickled red onions
• Crushed pistachios or something seedy and crunchy

Everybody gets to build their own right at the table, which is an A+ method when you’re serving people with all different ideas of what tastes good.

I mean, HOW GORGEOUS!

I LOVE the caramelized edges on these sweet potatoes. It makes them look so pretty. If you didn’t get as much caramelization as you wanted from the oven, you can pop the sweet potatoes in a skillet with some butter to extra-caramelize the open face sides of them before serving.

My family adores these. We’ve done them for 3 weeks straight now and my husband says he’s a “10/10 for this meal.” We’ve also loved this bowl variation with street corn dip on top!

Macros friendly, flavor friendly, and great for leftovers / meal prep. Hope you love them, too!

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Our easy tomatillo salsa verde recipe made with roasted tomatillos is bright, zesty, slightly smoky, and makes everything taste better.

We shared this tomatillo salsa recipe years ago, and so many of our readers have kept coming back to it over the years. This one is a keeper! To make this easy green salsa, we roast tomatillos alongside other ingredients like chiles and garlic, guaranteeing so much flavor!

I serve this as a salsa with homemade tortilla chips and as the base for these delicious green chicken enchiladas. I also love it with my favorite breakfast tacos!

Key Ingredients

• Tomatillos: Tomatillos are the stars of my roasted salsa verde. They look like small green tomatoes with papery husks. Remove the husks and rinse them of any sticky residue before you roast them.
• Chile Peppers: I love my salsa verde made with jalapeno and serrano chile peppers. Serranos are usually a little spicier than jalapenos, but after I roast them, I remove the seeds and membrane to make the salsa medium-hot. If you love spicy salsa, leave the seeds in!
• Garlic: For a sweeter roasted garlic flavor, I toss unpeeled garlic cloves into the same dish as the tomatillos and roast them together. Then, before you blend the salsa, squeeze the roasted garlic out of the cloves.
• Broth: This is a little unusual, but I use a little broth (chicken broth or veggie broth) to deglaze the pan where I roasted my tomatillos. I picked up this trick from one of my favorite Mexican restaurants, and I’ve never looked back!
• Onion, Cilantro, and Lime: To freshen up the salsa, I blend in raw onion, lots of fresh cilantro, and lime juice.

Find the full recipe with measurements below.

How to Make the Best Roasted Tomatillo Salsa

Tip 1: Roasting builds flavor. Roasting makes this green salsa extra flavorful (just like roasting makes this roasted tomato salsa incredible). To make this salsa, I roast the tomatillos, chile peppers, and whole unpeeled garlic cloves. I use my broiler and leave them under it until everything blisters and picks up some color.

Tip 2: Deglaze your pan. I deglaze the roasting pan with some broth (unusual, but trust me!). Finally, I blend the roasted ingredients and the broth in the pan with my fresh ingredients (onion, cilantro, and lime juice).

Serving Suggestions

I can’t wait for you to try this incredible homemade salsa. I love it with tortilla chips, spooned over tacos, in burritos, and with rice bowls. I’ve also shared these salsa verde chicken nachos, green enchiladas, and this Instant Pot salsa verde chicken.

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This oven roasted garlic recipe produces cloves that are wonderfully sweet, incredibly soft, creamy, and golden brown. Add them to mashed potatoes, sauces, soups, and more!

Roasted garlic is creamy, sweet, and spreadable. Adam and I love eating the cloves whole alongside dinner (roasted chicken is one of our favorites).

We also enjoy mashing it into butter and spreading it on toast. Yum! You can also add it to soups and sauces and love it when making roasted garlic bread. There are far too many ways to enjoy roasted garlic to count. Have some with it!

Key Ingredients

• Garlic: I roast whole heads of garlic and usually roast 3 or more at a time.
• Olive oil: Keeps our garlic from drying out as it roasts in the oven.
• Salt and pepper: Seasons the garlic and make it taste even more amazing.
• Fresh thyme: This is optional, but wrapping some fresh herbs with your garlic is a great way to add more flavor.

Find the full recipe with measurements below.

Tips for How to Roast Garlic

Tip 1: Bake until caramelized. I roast whole heads of garlic in a 400°F oven for 40 to 70 minutes. You’ll know when it is ready to come out of the oven when it’s soft, spreadable, and looks caramelized.

Tip 2: Cut in half to expose cloves. To prepare garlic for roasting, I cut the top off the garlic to expose the cloves inside (I cut the opposite side of the root end). Then, I generously season the cut side with salt and pepper and drizzle over olive oil.

Tip 3: Roast in packets to prevent drying and add extra flavor. To prevent the garlic from drying out, roast it in little packets. In our photos, we’ve used parchment paper and kitchen twine to make the packets, but foil works, too. Remember that you can sneak some fresh herbs into the packet to infuse more flavor into the garlic as it roasts.

Ways to Use Roasted Garlic

It’s sweet, mellow flavor makes it perfect for many dishes. Mash and stir it into mashed potatoes, macaroni and cheese, softened butter, sauces, and dressings (like homemade ranch).

Serve it next to roasted turkey, or mash and stir into gravy. I also love using it to make this roasted garlic bread (it’s incredible) and mashing it into this easy olive oil dip. Or swap fresh garlic for roasted in this hummus or garlic aioli.

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These House Favorite Brussels Sprouts are the best side veg and are speckled with bright bursts of cranberries and nutty walnuts. The perfect addition to any meal!

Let’s talk about these roasty, sweet, nutty brussels sprouts that combine those tender-crisp, whole-brussel bites with the ultra thin and crispy leaves, all coated with a lil’ mustard-maple drench and speckled with juicy bites of dried cranberry. Oh my gosh. WHY ARE THEY SO GOOD.

To be honest, I have very few “house favorites” in our house because I always change it up. Always trying new recipes, always moving on to the next thing. We hardly stay on any one recipe for more than just a few repeats because new! exciting! rah rah rah. But this recipe has been made WEEKLY for… um, the last five months? It has solidly earned its House Favorite status. We make these brussels sprouts all. the. time. We’ve even added a spicy variation to our repertoire and I cannot be stopped.

Dad loves them, toddler loves them, Mom loves them AND loves that everyone loves them. Also: guests love them, although usually if it’s more than just us, we’re going to need to double the recipe because, yes, in our house, we will for sure finish one pan between the three of us.

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In This Post: Everything You Need For These Brussels Sprouts

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Ingredients For These Roasted Brussels Sprouts

This is an SOS series recipe – as in, an excellent back pocket choice for when you just need to get something on the table quickly – so here’s our super short and sweet ingredient list:

• brussels sprouts
• walnuts
• dried cranberries
• maple syrup
• Dijon mustard

And, of course, your standards: olive oil, salt, and pepper.

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How To Make Brussels Sprouts That Actually Taste Good

Here we go!

1. Prep your brussels sprouts. Cut off the base of the brussel sprout, remove the outer leaves, and cut it in half vertically. Turn on some music or a good show and go to town.
2. Then, the brussels get tossed in olive oil and roast in the oven, cut side down, until they are nice and crispy.
3. The walnuts get added for the last minute for a little toasting.
4. The cranberries join the cool-down party.
5. And finally, the sauce gets added directly to the pan. And by sauce, I mean an eyeballed little squirt of Dijon mustard and a solid drizzle of maple syrup (if you like things tangy, maybe a little balsamic vinegar too?). Get a little more olive oil, salt, and pepper up in there, maybe some red pepper flakes if you like things spicy, and ohhhkay yes.

That was easy. We are in business.

What To Serve with Brussels Sprouts

The brussels in and of themselves aren’t a meal (although, with the cranberries and walnuts in there…maybe they are?), but here are some ideas for what to serve them with – SOS STYLE.

The flavors of this recipe can go so many directions with whatever it is you’re eating. And I’m sure you can think of 100 or more fancier ideas to round out the table if you’re going for a more impressive-dinner-party situation, so don’t let me hold you back.

But for basic nights at home, when you want to really, truly, actually look forward to eating your vegetables, these basic, versatile, saucy, crispy sprouts are where it’s at.

I’m telling you – HOUSE FAVORITE.

House Favorite Brussels Sprouts: Frequently Asked Questions

I’m allergic to nuts. What can I substitute?

You could leave the nuts out completely or, if you can have seeds, you could add pumpkin seeds here. Once you add the pumpkin seeds, just keep a close eye on things so they don’t burn.

How could I prep brussels sprouts in advance?

Brussels sprouts are really best fresh and crispy out of the oven, so for prepping ahead of time, I would recommend just cutting the brussels sprouts so they’re ready to get roasted, and whisk the mustard and maple syrup together so that’s ready to go too!

Can I add meat to these brussels sprouts?

Sure! Some diced pancetta or bacon would be great! You could also cook up some salmon to go with this very nicely.

Are there any herbs I could add to this?

Absolutely! Thyme and/or rosemary would be lovely additions to this.

Can I add cheese to this?

That sounds delicious! Yes. Crumbled goat cheese or feta cheese would be delicious.

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Description

These House Favorite Brussels Sprouts are the best side veg and are speckled with bright bursts of cranberries and nutty walnuts. The perfect addition to any meal! 

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1. Preheat the oven to 425 degrees. Place brussels sprouts cut-side down directly on a baking sheet. Drizzle with oil and sprinkle with salt and pepper.

2. Roast brussels sprouts for 15-20 minutes, until cut sides are very brown and some of the leaves are crispy. Add walnuts, mustard, and maple; return to oven for 5-10 minutes to get the walnuts toasted. (You can choose to either add the sauce now, or when the pan comes out of the oven in step 3. If you add it now, it gets kind of baked into the brussels, but if you add it when they’re done baking, it’ll be a little more saucy. I like it both ways. Your choice!)

3. Remove from oven. Toss with cranberries directly on the baking sheet. Season and serve immediately. Yumo!

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Roast
• Cuisine: American

Keywords: brussels sprouts, walnuts, cranberries

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If you love crispy oven-roasted potatoes, these parmesan smashed potatoes are next level: crunchy, cheesy, and ridiculously satisfying. A perfect side dish for a weeknight dinner or the holidays!

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Recipes With Potatoes

At A Glance

• Ready In: 1 hour
• Serves: 6
• Diet: Vegetarian, gluten-free
• Nutrition Highlights: Good source of fiber, satisfying, and energy-rich
• Main Ingredients: Baby potatoes, Parmesan cheese, olive oil, spices
• Flavor Profile: Crispy, cheesy, savory, garlicky, lightly smoky
• Meal-Prep Friendly: Best fresh, but reheats well in oven or air fryer
• Best Served With: Roast chicken, steak, grilled veggies, or as a snack with dips

These crispy Parmesan smashed potatoes are one of those sides that quietly steal the spotlight. You get that perfect contrast of crispy edges with a golden Parmesan crust, and soft, fluffy centers that soak up all the seasoning. The trick is smashing them just enough so the edges get craggy (that’s where the magic happens).

The Parmesan adds a salty, nutty layer that melts and crisps in the oven, almost like a built-in cheese chip. It’s inspired by classic crispy oven-roasted potatoes, but with a little extra personality thanks to the cheese and spices.

I like that it feels a bit fancy without actually being complicated. It’s also a very forgiving recipe, great for weeknights or when you’ve got people coming over. And honestly, anything involving potatoes + Parmesan cheese is already halfway to success (no convincing needed).

You might also like my crispy smashed potatoes with minty peas, these Greek roasted potatoes, my sliced potato bake, or these cheesy baked potatoes. Or, try this crispy smashed potato salad.

What You’ll Need

Here is what you’ll need for these Parmesan smashed potatoes. Find the full measurements in the recipe card below.

• White potatoes – I think baby or small potatoes are the best, the perfect size for smashing; creamy inside. No baby potatoes? Use small Yukon Golds or cut larger potatoes.
• Salt (for boiling) – seasons from the inside out (a small but important step).
• Olive oil (or oil + butter) – helps everything crisp and adds richness; add a little garlic oil for extra flavor.
• Garlic powder – easy flavor boost without burning.
• Smoked paprika – adds subtle smokiness and color; swap smoked paprika for regular paprika or chili powder.
• Salt and black pepper – balance and seasoning.
• Parmesan cheese – brings salty, nutty, umami flavor and creates that crispy crust (a classic flavor booster). Use freshly grated Parmesan here.
• Parsley – at the end, for freshness.
• Lemon zest – at the end, for brightness (great contrast to the richness).
• Chili flakes – at the end, for a little heat if you like.

How To Make Parmesan Smashed Potatoes

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make crispy roasted Parmesan potatoes.

• Boil potatoes in well-salted water until fork-tender (15–20 minutes), then drain
• Preheat oven to 425°F / 220°C and prepare a lined tray with a little oil
• Place potatoes on tray and gently smash to about ½ inch thick
• Drizzle with oil and season with garlic powder, paprika, salt, and pepper
• Roast for 20 minutes until crispy and golden underneath
• Sprinkle over most of the Parmesan and return to oven for 10 minutes
• Finish with remaining Parmesan and any optional toppings

Watch The Video

Recipe Tips

• Dry potatoes slightly after boiling – this helps them crisp better
• Don’t over-smash – you want cracks and edges, not mashed potatoes
• Use finely grated parmesan – it melts evenly and creates a better crust
• Extra crispy hack: sprinkle a little Parmesan directly on the tray before adding potatoes
• Storage & Reheating: Store in fridge up to 3–4 days; Reheat in oven or air fryer for best crispiness; Avoid microwaving (they’ll go soft… still tasty, but not the same)
• Variations: Add garlic butter instead of plain oil; try rosemary or thyme for a herby version; sprinkle with mozzarella at the end for extra cheesiness

Serving Suggestions

These are the kind of potatoes that go with just about anything. I love them alongside roast chicken or a simple steak, but they’re just as good with grilled veggies or even a fried egg on top for a lazy dinner.

They also make a great party side or appetizer —serve them with a garlicky yogurt dip, bang bang sauce, or a rosemary aioli and watch them disappear fast.

These are great for Thanksgiving sides, or for your Christmas or Easter table.

If you’ve tried this crispy Parmesan smashed potatoes or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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