Del Corazón’s Latin-inspired go-to recipes gives you more time to connect with those you love over a meal that’s easy to make and even easier to enjoy.


8 Del Corazón Crispy Poppers – Chicken and Cheese
1 cup diced fresh pineapple
1 small jalapeño pepper, seeded and diced
1/4 cup diced red onion
1/4 cup lime juice
2 tbsp finely chopped fresh cilantro
1 tsp liquid honey
1/2 tsp salt
8 small corn tortillas (5 inches), warmed according to package directions
1 cup coleslaw
1/2 cup chipotle mayonnaise

Prepare Crispy Poppers – Chicken and Cheese according to package directions.
In medium bowl, stir together pineapple, jalapeño, onion, lime juice, cilantro, honey and salt. Let stand for 5 minutes.
Assemble poppers in warm tortillas with coleslaw, pineapple salsa and chipotle mayonnaise.

Tip: Substitute the pineapple salsa with store-bought for easier preparation.


1 box (1 lb) Del Corazón Grilled Chicken Verde
1/2 cup mayonnaise
4 hoagie buns, split
1/4 cup ballpark mustard
8 slices Swiss cheese, halved diagonally
16 slices sandwich pickles
2 tbsp butter, softened

Prepare Grilled Chicken Verde in microwave according to package directions.
Spread 2 tbsp mayonnaise on bottom half of each hoagie bun. Spread 1 tbsp mustard on top half of each bun. Layer sandwich with 2 triangles of cheese, 4 pickle slices and chicken verde. Top with 2 triangles of cheese. Sandwich halves together. Spread butter on outsides of buns.
Heat large skillet over medium-low heat. Toast sandwiches, flipping once, for 4 to 6 minutes, pressing with spatula until bread is toasted and cheese has melted.

Tip: Alternatively, toast sandwiches in panini press, in grill pan or on barbecue.,Add slice of ham or crispy cooked bacon to sandwich if desired. If desired, substitute ballpark mustard with yellow mustard.,Substitute pickles with pickled jalapeño pepper slices if preferred.


4 Del Coraźon Crispy Poppers – Jalapeño Bacon
2 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
2 tsp chili powder
2 tsp ground cumin
1 tsp dried oregano
1 can (28 oz) plum tomatoes (with juice)
4 cups chicken broth
1 cup lightly broken corn tortilla chips
2 tbsp finely chopped fresh cilantro
Lime wedges for serving

Prepare Crispy Poppers – Jalapeño Bacon in air fryer according to package directions. Slice each popper into thirds.
In large saucepan set over medium heat, heat oil. Cook onion, garlic, chili powder, cumin and oregano, stirring occasionally, for 3 to 5 minutes or until starting to soften. Stir in tomatoes and broth; bring to a boil. Reduce heat to medium-low. Stir in tortilla chips. Cook, stirring occasionally, for 12 to 15 minutes or until tortilla chips are tender.
Using immersion blender, purée soup until smooth (alternatively, transfer soup to blender and carefully purée until smooth; return to saucepan). Bring back to a boil.
Divide soup among 4 to 6 bowls. Top with sliced poppers. Garnish with cilantro and serve with lime.

Tip: If desired, garnish soup also with avocado, sour cream and green onions.


1 box (1 lb) Del Corazón Grilled Chicken Chipotle
1 1/2 cups shredded Swiss cheese
3/4 cup crumbled feta cheese
3/4 cup ricotta cheese
2 tbsp grated Parmesan cheese
4 large flour tortillas (10 inches)
3 cups baby spinach, packed
2 tbsp vegetable oil (approx.)

Prepare Grilled Chicken Chipotle according to package directions.
In medium bowl, stir together Swiss cheese, feta, ricotta and Parmesan. Spread cheese mixture evenly over tortillas. Arrange spinach down center of each tortilla, leaving 1/2-inch border on either end. Top with chipotle chicken. Fold each tortilla in thirds to cover filling.
Heat large skillet over medium-low heat. Brush with 1 tbsp oil. In batches, toast wraps, flipping once, for 4 to 6 minutes or until tortilla is toasted and cheese is starting to melt, brushing skillet with more oil as needed.

Tip: If desired, serve with salsa, guacamole or sour cream for dipping.

Del Corazón products are available in grocery stores island-wide.

For more information regarding Del Corazón ready-made entrées and sides, visit