Pepper Jack Hatch Chile Corn Skirt Steak Crockpot Fiesta Tips, FAQ & printable recipe

Tips for success

For the best texture, slice the skirt steak against the grain into thin strips. This shortens the muscle fibers, making the meat more tender after slow cooking.

If you prefer larger chunks, cut the steak into 2-inch pieces, but keep in mind that thinner strips will absorb more of the sauce and cook more evenly.

To make the dish spicier, use hot pepper jack cheese and add a diced jalapeño with the green chiles. For a milder version, choose a mild queso blanco and reduce the taco seasoning.

You can also add a can of drained black beans or diced tomatoes for extra bulk, but keep the liquid ratio in mind so the sauce doesn't become too thin.

Variations

• Chicken Fiesta: Replace the skirt steak with 2 pounds of boneless, skinless chicken thighs. Cook on low for 6 hours, then shred with two forks. Ensure the chicken reaches 165°F (74°C).
• Spicy Chorizo Version: Swap the skirt steak for 2 pounds of fresh Mexican chorizo, casing removed. Brown the chorizo in a skillet before adding it to the slow cooker to render some fat, then proceed with the recipe.
• Veggie-Packed: Add a diced bell pepper, a sliced onion, and a can of drained black beans along with the green chiles and corn. This adds texture and makes the dish more substantial.
• Mild and Creamy: Use mild cheddar instead of pepper jack and a mild queso blanco. Reduce the taco seasoning to 1 tablespoon for a family-friendly version that still has great flavor.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken; add a splash of milk or water when reheating.

Freezer

Freeze cooled leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a saucepan over medium-low heat, stirring occasionally, until hot and bubbly. Add a splash of milk or broth to restore the creamy texture.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; when reheating, add a splash of milk or water to loosen it to the desired consistency. Reheat gently in the microwave or on the stovetop until hot.

This dish can be assembled the night before: layer all the ingredients in the slow cooker insert, cover, and refrigerate overnight.

In the morning, place the insert in the slow cooker base and cook on low as directed. Add 30 minutes to the cooking time to account for the chilled ingredients.

Serving ideas

Serve the pepper jack hatch chile corn skirt steak over steamed white rice or Mexican rice, with warm tortillas on the side.

For a crunchy contrast, scoop it onto tortilla chips and top with fresh cilantro, diced onion, or a squeeze of lime. The creamy, spicy sauce is perfect for dipping.

For a full meal, pair it with a simple green salad or refried beans. You can also use the meat as a filling for tacos or burritos, adding shredded lettuce, tomato, and avocado. The leftovers are just as delicious the next day, whether reheated or used cold in a quesadilla.

Frequently asked questions

Recipe card

Pepper Jack Hatch Chile Corn Skirt Steak Crockpot Fiesta

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb skirt steak, sliced into strips
• 4 oz roasted green chiles, chopped
• 1 cup frozen sweet corn
• 2 tbsp taco seasoning
• 16 oz white queso blanco dip
• 8 oz shredded pepper jack cheese

Instructions

1. Place the sliced skirt steak strips in the bottom of a 6-quart slow cooker in an even layer. Scatter the chopped roasted green chiles and frozen sweet corn over the meat. Sprinkle the taco seasoning evenly over the top.
2. Pour the white queso blanco dip over the meat and vegetables, spreading it slightly with a spoon. Sprinkle the shredded pepper jack cheese evenly over the top.
3. Cover the slow cooker and cook on low for 6 to 8 hours, until the steak is fork-tender and the sauce is bubbling. Avoid opening the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
4. After 6 hours, check the internal temperature of the thickest piece of steak with an instant-read thermometer. It should read at least 145°F (63°C). If not, continue cooking and check again after 30 minutes. Let it rest for 3 minutes before slicing.
5. Turn off the slow cooker and let the meat rest in the sauce for at least 3 minutes before serving. This allows the juices to redistribute and the sauce to settle.
6. Stir the sauce gently, then use a slotted spoon to serve the steak and sauce over tortilla chips, rice, or in warm tortillas. Garnish with extra chiles or cheese if desired.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

12 g

Fat

34 g

Automatic estimate from the ingredient list, not laboratory-verified.