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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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Chicharron in Green Salsa

Ingredients

  • ½ kg (2 ¼ lbs.) green tomatoes
  • whole green chiles
  • 1 clove garlic
  • Onion, to taste
  • Cilantro, to taste
  • Chicharron, to taste

Directions

Cook the tomatoes. When the water comes to a boil, remove from heat. Blend chiles, onion, cilantro and garlic. Fry in a small amount of oil and add the chicharron.

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Chicharron Pozole

Ingredients

  • 1kg (36 oz) hominy
  • 250 g (½ lb) chicharron
  • 3 avocados
  • Sliced radishes, to taste
  • Finely chopped onion, to taste
  • Tostadas
  • Oregano, to taste
  • Lettuce
  • Salt and ground arbol chile pepper, to taste
  • 2 bunches epazote (Mexican tea)

Directions

Cover hominy with water and cook for 30 minutes. Cool and uncover. Add salt and ground chile. Return to heat and cook 15 more minutes. When the hominy begins to open, add the chicharron and the epazote and cook for 15 more minutes. Serve hot.

Serve with chopped lettuce, radishes, onion, oregano, lime, avocado, and tostadas.

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Pork Roll Ups

Ingredients

  • 8 pork cutlets (or boneless chops pounded thin)
  • 8 breakfast sausage links
  • 1 egg, beaten with ½ cup of water
  • 1 cup crushed pork rinds
  • 8 oz tomato sauce (no sugar added for low carb)
  • 1/8 teaspoon white pepper
  • ¾ cup shredded cheese

Directions

Preheat oven to 325 F

Saute sausage until lightly browned. Place one sausage link on each pork cutlet and roll up, tucking ends of pork to make a pouch. Hold together with a toothpick. Dip in egg and roll in crushed pork rinds.

Chill thoroughly—at least an hour (this keeps them together, so don’t skip this step.)

Arrange in baking dish, cover with sauce, and sprinkle with cheese. Bake 1 hour at 325° F until done. (These can also be wrapped in foil and grilled, turning once.) Remove toothpicks before serving.

Makes 8 servings.

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Lupe’s Casserole

cook time: 3 hours

prep time: 1 hour

servings: 30

Ingredients

  • 2 — 6oz bags of cracklins (break into small pieces)
  • 1 ½ lbs. broccoli (separated into small pieces)
  • 1 ½ lbs. cauliflower (separated into small pieces)
  • 1 ½ lbs. Velveeta Cheese
  • ½ cup chili sauce (optional)
  • 1 cup water

Directions

Place cracklins and water in a 7 quart crock pot and simmer on high for 1 hour. Add up to ½ cup more water if needed. Add broccoli, cauliflower, cheese, and chili. Cook for 2–3 hours until vegetables are tender on medium to low heat.

Serves 30–40 people (could reduce amounts for smaller groups).

Comments from Our Recipe Testers

Not difficult, but time consuming.

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Guacamole Dip with Pork Rinds

Ingredients

Guacamole Dip with Pork Rinds

  • 2 ripe avocados
  • 4–5 green onions, chopped fine
  • 1 small tomato, chopped fine
  • 1 teaspoon lemon juice
  • ¼ cup mayonnaise
  • Salt and Pepper to taste
  • Dash of hot sauce, optional

Directions

Mash avocados with a fork. Add finely chopped green onions and tomatoes. Blend with avocados. Add mayonnaise, lemon juice, salt, pepper, and hot sauce and mix well.

Serve with pork rinds.

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Huevos con Chicharron (Eggs with Pork Rinds)

cook time: 45 minutes

prep time: 30 minutes

servings: 4 to 6

Ingredients

  • 3 tsp of cooking oil
  • 8-10 eggs, beaten lightly
  • 2 tablespoons of chopped onion
  • 7oz of pork rinds
  • 2 chorizos (Mexican style sausage)
  • 4 teaspoons of chopped cilantro leaves
  • 2 cups of hot water
  • Salt to taste
  • Pickled jalapenos or hot sauce to garnish eggs
  • Flour tortillas, warm (10-15 small)

Directions

Sautee onions in oil until transparent. Discard casing from chorizo. Add chorizo to onion and break it up with fork as it cooks. Soak pork rinds and cilantro in hot water until pork rinds are soft and tender. This will only take a minute or two. Drain the pork rinds and add them to the onion and chorizo mixture. Beat the eggs lightly, and add them in, scrambling them.

To serve, place a heaping tablespoon or more in the center of each hot flour tortilla. Add jalapenos or hot sauce to taste. Roll up tortilla like a taco and enjoy.

Comments from Our Recipe Testers

Could substitute other meat to make it less spicy.

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