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Rudolph’s Pork Rind Crusted Pumpkin Pie

Pork Rind Crust Ingredients

Pork Rind Crusted Pumpkin Pie

  • 1 bag (2.5 oz.) of Rudolph’s Original Pork Rinds
  • 2 tbs. butter, softened
  • 1⁄4 cup egg

Pumpkin Pie Filling Ingredients

  • ¾ cup brown sugar packed
  • 1 cup sugar
  • ¾ tsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg
  • 2 cup pumpkin
  • 1 ¼ cup evaporated skim milk
  • ¾ cup egg whites whipped
  • 2½ tsp vanilla

Directions

Crust: Using a food processor, grind Rudolph’s Original Pork Rinds into a fine powder. Mix in the butter and eggs until you get a doughy consistency. Spread the mixture into a pie pan of your choosing and bake at 450 degrees for 5 minutes.

Filling: Mix the sugars, cinnamon, ginger and nutmeg in a mixing bowl. In a separate mixing bowl combine the pumpkin, milk, egg whites and vanilla. Next mix the contents of the two bowls until you have a moist combination. Pour the mixture into the pie pan. Reduce heat to 375 and bake for 50–60 minutes or until the crust is a golden brown.

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Rudolph’s Pork Rind Encrusted Catfish

Ingredients

Pork Rind Encrusted Catfish

  • 1 lb. Catfish filet*
  • 2 eggs
  • ½ cup milk
  • ½ cup ground or chopped Rudolph’s Original Pork Rinds
  • ½ cup any fish breading
  • Vegetable oil for frying

Directions

Mix eggs and milk together. In a separate bowl, combine Rudolph’s Original Pork Rinds and fish breading. Dip pieces of fish in milk/egg mixture and then coat with the breading mixture. Deep fry until golden brown.

*You can replace the catfish with boneless chicken breast. That’s delicious too!

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Rudolph’s Cinnamon Twist Krispie Treats

Ingredients

Twist Krispie Treats

  • 3 tablespoons butter or margarine
  • 1 package (10 oz., about 40) regular marshmallows —OR— 4 cups miniature marshmallows
  • 6 cups crumbled Rudolph’s Cinnamon Twists

Directions

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add crumbed Rudolph’s Cinnamon Twists. Stir until well coated.

Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

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Makaha Ceviche Tostada

Makaha Ceviche Tostada

Ingredients

  • 2 6" White Corn Tortillas
  • 4 oz. Tilapia Ceviche
  • 2 oz. Hass Avocado, diced
  • ½ oz. Pepitas, toasted
  • 2 oz. Romaine Lettuce, sliced
  • 1½ oz. Mango, diced
  • ¾ oz. Fried Pork Rinds
  • ¾ oz. Pineapple, diced

Directions

Fry 6" White Corn Tortillas in a 350° fryer until golden brown. Place Tilapia Ceviche on a tostada. Garnish with avocado, mango, pineapple, pork rinds, pepitas and lettuce. Repeat with top layer.

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Poblano Peppers Stuffed with Chicharrones

Ingredients

Poblano Peppers Stuffed with Chicharrones

  • 3 poblano peppers, roasted and peeled
  • 4 small cambray potatoes, cooked and quartered
  • 2 zucchinis, finely diced
  • 2 tomatoes, finely diced
  • 200 g ( 3/8 lb.) Rudolph’s Chicharrones, in pieces
  • ½ small onion, diced
  • 1 teaspoon oil
  • Salt to taste

Directions

Heat oil in skillet. Cook potatoes and onions. Add Rudolph’s Chicharrones, stir occasionally. Cook for 2 minutes then add tomato and zucchini. Season to taste. Stuff peppers with the cooked mixture and serve.

Tip

This dish can be served on a bed of spinach and zucchini tossed in butter and pepper.

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Chicharron Entomatado

Ingredients

  • 250 g (½ lb) chicharrones, in small pieces
  • 5 green tomatoes
  • 1 onion, quartered
  • 3 pickled chipotle peppers, diced
  • Salt to taste
  • ½ teaspoon chicken bouillon powder
  • 1 cup hot water

Directions

Cut tomatoes in medium size pieces and sauté with onions in a small amount of oil. Prepare broth with bouillon and hot water and add to the tomato and onion mixture. Finally, add the chipotle peppers and the chicharrones to the sauce and boil until the chicharrones becomes tender.

Tip

This mixture can be used as a filling for sopes, quesadillas and tostadas or fried taquitos.

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Rudolph’s Chicharrones Quesadillas

Ingredients

Chicharron Quesadillas

  • 20 tortillas
  • 200 g (3/8 lb) Rudolph’s Chicharrones (pork rinds)
  • 2 green tomatoes, peeled
  • 1 chopped tomato
  • ¼ onion, diced
  • 3 bunches cilantro, chopped
  • 100 g (½ cup) crumbled Oaxaca cheese
  • Salt and pepper to taste
  • Oil

Directions

Heat a small amount of oil. Fry onions and tomatoes. Salt and pepper to taste. Add Rudolph’s Chicharrones and cilantro. Cook for 5 minutes. Heat tortillas and fill with chicharrones and cheese. Fold and lightly fry in oil. Drain.

Tip

Serve with 2 small avocados, Serrano peppers, to taste, and ¼ cup sour cream.

Comments from our Recipe Testers

Keep ingredients handy for a quick snack or make full recipe as a meal. Oaxaca cheese can be replaced with Queso Quesadilla, Asadero, Monteray Jack, or Mozarella cheeses.

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Chicharron with Peppers

cook time: 30 minutes

prep time: 30 minutes

servings: 6

Ingredients

  • 1 yellow bell pepper, slice
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 250 g (½ lb) Chicharron, in pieces
  • ½ onion, diced
  • 2 tomatoes, diced
  • 1 cube chicken bouillon, dissolved in water
  • 2 small bunches parsley, chopped

Directions

Brown the peppers and onions for 5 minutes. Add the chicken broth and tomatoes. Cook for 5 more minutes. Add the chicharron and cook for 2 minutes. Serve hot with chopped parsley.

Comments from our Recipe Testers

Colorful recipe. Very easy.

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Chicharron with Potatoes

cook time: 30 minutes

prep time: 30 minutes

servings: 4

Ingredients

  • 4 cambray potatoes, quartered
  • 2 tomatoes finely chopped
  • 1 onion, finely sliced
  • 3 serrano peppers, sliced
  • 150 g (1/3 lb.) chicharron
  • Salt, to taste
  • Oil
  • Water

Directions

Brown the potatoes and onion in a small amount of oil for 2 minutes, then add tomatoes. If dry, add a little water. Add the chicharron a little at a time. Gently fold in peppers and season to taste.

Comments from Our Recipe Testers

Great for diabetics because it uses Splenda.

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Charro Beans

Ingredients

Charro Beans

  • 500 gr. (1 lb.) Beans
  • ½ kg (1 lb.) onion
  • 2 cloves garlic
  • Salt, to taste
  • Water
  • 50 g (2 Tablespoons) Lard
  • 250 g (½ lb.) Diced ham
  • 150 g (1/3 lb.) Bacon
  • ½ onion, chopped
  • 3 serrano peppers, chopped
  • 200 g ( 3/8 lb.) Chicharron
  • 250 g (½ lb) Pork chop, diced
  • Cilantro, to taste

Directions

Place beans, onion, garlic and salt in a pot. Cover with water and cook. Melt lard in a skillet and fry bacon, diced onion, peppers, ham, and pork chop. When the beans are cooked, add the fried ingredients and let the mixture boil for a few minutes. Finally, add chopped cilantro and chicharron cut into small pieces. Enjoy!

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