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Rudolph’s OnYums Green Bean Casserole

Ingredients

Onyums Green Bean Casserole

  • 1 can (10 3/4 ounces) condensed cream of mushroom soup
  • 4 cups cooked green beans
  • 1/8 teaspoon pepper
  • 1/2 cup milk
  • 1 1/3 cups Rudolph’s OnYums pieces*

Directions

Mix soup, milk and pepper in a 1 1/2–quart casserole dish. Preheat oven to 350 degrees. Mix beans and 2/3 cup of the Rudolphs OnYums. Bake for about 25 minutes. Top with the remaining 2/3 cup OnYums and bake about 5 more minutes, until OnYums are lightly browned. Serves 6.

*This is also delicious with pork rinds in place of the Rudolph’s OnYums. Choose Rudolph’s Hot & Spicy Pork Rinds for a Green Bean Casserole with a kick!

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Elote Spoon Bread — ¿Qué Hay de Cena? Contest Winner

Ingredients

Elote Spoon Bread — ¿Qué Hay de Cena? Contest Winner

  • 1 – 1.75 oz bag of Grandpa John’s Original Tender Cracklins, roughly crushed
  • 1 cup frozen whole kernel corn
  • ¼ cup frozen diced onions
  • 1 cup crumbled queso fresco
  • 1 – 4 oz can of diced green or red chilies (depending on your heat preference)
  • 1 – 8 oz package corn muffin mix
  • 2 eggs
  • 1/3 cup of milk
  • 2/3 cup of sour cream

Directions

Preheat oven to 400° F, grease 10″ cast iron skillet and preheat in oven.
Combine all ingredients and mix gently. Pour into heated skillet, spread evenly.

Bake 25–30 minutes. Let stand for 10 minutes. Cut into squares and serve with chilorio de res or other meat entree.

Recipe by Angelique Page of Chicago, IL
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Chicharonnes & Egg Tostadas — ¿Qué Hay de Cena? Contest Winner

Ingredients

  • 1 Can (15 Ounce) Re-fried Beans
  • 4 10–inch Flour Tortillas
  • 2 Tablespoons Canola Oil
  • ½ Pound shredded Mexican Cheese Blend
  • 2 Cups coarsely chopped Chicharonnes or Pork Cracklins
  • 4 Large Eggs
  • ½ Cup Chopped Green Onions (with some tops)
  • 1 ½ Cups prepared thick and Chunky Mexican Salsa, warmed

Directions

Place refried beans in a 1–quart pan and cook over low heat until hot, stirring occasionally (can be heated in the microwave too).

Immerse tortillas one at a time in warm water, and briefly drain. Oil two baking pans each 10×15–inches. lay tortillas flat in the pans and bake at 500° F until pale gold (about 4 minutes) Remove from oven and lower oven temperature to 350° F.

Sprinkle ¼ of the cheese and ¼ of the cracklins or chicharrones evenly around the outer edge of each tortilla. Be sure to cover tortilla edges completely to prevent too much browning.

Break an egg on the top center of each tortilla and return pans to the oven and bake until eggs are cooked the way you like them (4–5 minutes for soft yolks).

Carefully loosen tostatdas from the pan with a wide spatula. Transfer 1 tostada to each warm serving plate. Spoon the warm salsa on top of each and garnish with green onions.

Makes 4 Texas Servings

Recipe by Peter Halferty of Corpus Christi, TX
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Luau Pig Poppers — ¿Qué Hay de Cena? Contest Winner

Ingredients

  • 8 large fresh jalapenos
  • 8 oz tub pineapple cream cheese
  • 3 large eggs
  • ¾ tsp salt, divided
  • 1 ½ tsp vegetable oil
  • 2/3 c self rising flour
  • 1/8 tsp garlic powder
  • 1/8 tsp paprika
  • 1/8 tsp onion powder
  • 1 ½ c original pork rinds crushed into fine crumbs
  • vegetable oil
  • 1 12 oz jar pineapple sundae sauce for dipping

Directions

Wear gloves, remove stems from jalapenos, slice down 1 side remove seeds and membranes. Poach jalapenos for 10–15 minutes until tender in saucepan of boiling water. Blot inside and out with paper towels, stuff with cream cheese, seal pepper closed and wipe off excess cream cheese.

Beat eggs, ¼ tsp salt and 1 ½ tsp oil with whisk in a shallow dish. In second shallow dish, combine flour, ½ tsp salt, garlic powder, paprika and onion powder. Place pork rind crumbs in third shallow dish. Line baking sheet with waxed paper. Dip each pepper in egg then flour, repeat egg then flour, then egg and pork rind crumbs. Make sure top of pepper is completely coated. Place peppers on baking sheet and freeze for 2 hours.

Heat enough vegetable oil to cover peppers to 350 degrees. Fry in batches 3 ½ to 4 minutes until deep golden brown. Serve with pineapple sundae sauce for dipping.
Makes 8 peppers.

Recipe by Shelly Fisher of Hermiston, OR
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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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