spicy mexican skillet with cilantro jalapeño crema

spicy mexican skillet with cilantro jalapeno crema

This spicy Mexican skillet recipe is quick to throw together, packed with flavor, and vegetarian! It’s a one-pot meal with rice, beans, veggies, tofu and, arguably the best part, a creamy spicy cilantro jalapeño crema. You’ll want to douse the sauce on everything!


cilantro jalapeno crema

  • 1/2 bunch cilantro, roughly chopped
  • 1/2 jalapeño, chopped
  • 3/4 cup sour cream
  • 1 tbsp fresh squeezed lime juice
  • 1/4 tsp kosher salt

mexican skillet

  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 poblano pepper, diced
  • Kosher salt and black pepper
  • 1 garlic clove, minced
  • 2 tsp ground cumin
  • 1 can black beans, drained and rinsed
  • 1 cup fresh or frozen corn
  • 1 1/2 cups cooked rice (brown or white)
  • 1 package Hodo Adobo Mexican Crumbles
  • 1/2 jalapeño, thinly sliced into rounds
  • sliced avocado, for serving 
  • cotija cheese, for serving
  • tortilla chips, for serving


cilantro jalapeño crema

  1. Place cilantro, jalapeño, sour cream, lime juice and salt in a blender or the bowl of a food processor fitted with a blade attachment. Process until smooth. Adjust seasoning to taste with more salt, if needed. 

  2. Transfer to a bowl, cover with plastic wrap and refrigerate until ready to use.

mexican skillet

  1. Heat olive oil in a large cast iron skillet over medium-high heat. Add onion and pepper, season with salt and black pepper, and cook until softened, about 5 minutes. Stir in garlic and cumin and cook until fragrant, about 30 seconds. 

  2. Add black beans, corn, rice and Hodo Adobo Mexican Crumbles and cook for about 5 minutes, until heated through. 

  3. Top with sliced jalapeños, avocado and cotija cheese; drizzle with cilantro jalapeño crema (recipe above). Serve with chips or warm tortillas.


Keywords: Mexican skillet