Tabasco Chipotle Riblets Recipe

Name: Tabasco Chipotle Riblets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds riblets Mexican marinated; 4 pounds riblets plain; 10 3/4 ounces condensed cream of mushroom soup; 1 1/2 cups sour cream; 32 ounces chuck; corn; 12 ounces shredded sharp cheddar cheese; 3 cups cheese crackers crushed; 1 cup grated Parmesan cheese; 3 tablespoons butter melted; 1 baking potato large; 2 strips bacon crumbled; 3 tablespoons sour cream; velveeta cheese cut into squares; 3 tablespoons green onion chopped; 2 tablespoons chopped cilantro; 1 tablespoon worcestershire sauce; 1 tablespoon crushed garlic; 1 teaspoon black pepper coarse; 1 teaspoon chili powder chipotle

Servings: persons

2 pounds riblets Mexican marinated
4 pounds riblets plain
10 3/4 ounces condensed cream of mushroom soup
1 1/2 cups sour cream
32 ounces chuck
corn
12 ounces shredded sharp cheddar cheese
3 cups cheese crackers crushed
1 cup grated Parmesan cheese
3 tablespoons butter melted
1 baking potato large
2 strips bacon crumbled
3 tablespoons sour cream
velveeta cheese cut into squares
3 tablespoons green onion chopped
2 tablespoons chopped cilantro
1 tablespoon worcestershire sauce
1 tablespoon crushed garlic
1 teaspoon black pepper coarse
1 teaspoon chili powder chipotle

1
Mix soup and sour cream in a large bowl. Add in the corn and cheddar cheese. Mix until well blended. Pour mixture into a greased baking dish. Combine cracker crumbs, parmesan cheese and butter, sprinkle over the top. Bake at 350 for 50 minutes.
2
Wash your potato and poke some holes in it so it does not explode when you put it into the microwave. Coat with olive oil and put it into the microwave for 5-7 minutes.
3
Let cool enough so that you can handle it. Cut in half length wise, using a spoon to scoop the insides out into a bowl.
4
Put a few cubes of cheese in the bottom of the potato. Add the remaining ingredients into the bowl with the scooped out potato.
5
Using a fork mash the potato and mix until smooth.
6
Using a spoon to pack the potato mixture back into the potato skins and pile it high.

1193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 pounds riblets Mexican marinated, 4 pounds riblets plain, 10 3/4 ounces condensed cream of mushroom soup, 1 1/2 cups sour cream, and more.

Yes, Tabasco Chipotle Riblets falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tabasco Chipotle Riblets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions