Are you looking for a new recipe for Brussels sprouts? This Ancho Chile Brussels Sprouts with Cojita Cheese is an unexpected combination of flavors that will delight your tastebuds!

Ancho Chile Brussels with Cojita Cheese Sprouts recipe.

The holidays are almost here, and this year, I wanted to try something different than our traditional Roasted Brussels Sprouts with Bacon. Since I shared a Smoked Mexican Turkey Breast, I wanted to keep with the incredible ‘South of the Border’ flavors. And this recipe does the job with ancho chiles, parsley, Cojita cheese, and lime.

Before I get the recipe, let’s briefly talk about the ingredients…

What Does Ancho Chile Taste Like?

Don’t like spicy dishes? Not to worry. Ancho chilies are on the milder side, which means this dish is not spicy at all! In fact, the Ancho chili powder adds a bit of smoky flavor (think smoked paprika) and fruity sweetness to the Brussels sprouts. Delicious!

What does Cojita Cheese Taste Like?

Cojita cheese is a Mexican cheese that originated from the town of Cojita. Depending on how long the Cojita cheese has been aged, it can be soft like Feta cheese or a bit hard (longer aged) like Parmesan. For this recipe, I used the softer version, which adds a nice milky and salty flavor to the dish.

Ancho Chile Brussels Sprouts with Cojita Cheese

Ingredients

2 lbs. Brussels Sprouts, trimmed and halved
3 1/2 T. Extra virgin olive oil
1 1/4 tsp. Ancho chile powder
1/4 cup Roasted pumpkin seeds (pepitas), salted or unsalted
1/3 cup Cojita cheese, grated or shredded
1/2 cup Cilantro, chopped
2 T. Lime juice
1/2 tsp. Kosher salt

Equipment

Rimmed baking sheet
Grater
Cutting board & Knife
Juicer (optional)
Measuring spoons
Large spoon

How to Make Ancho Chile Brussels Sprouts with Cojita Cheese

Prep the Brussels Sprouts

Step 1. Cut the bottom of the Brussels sprouts to remove the browned end. Next, remove any loose or damaged outer leaves to reveal the tight inner head.

Prepped Brussels sprouts on baking sheet.

Step 2. After removing loose leaves, cut off any extra stem for a pretty presentation (can be left on). Then cut the Brussels sprouts head in half. Place the halved Brussels sprouts on a large baking sheet. Do this to all the Brussels sprouts.

Baking the Brussels Sprouts

Seasoned Brussels sprouts on baking sheet.

Step 1. Add 2 1/2 T. Olive oil to the prepared Brussels sprouts with a sprinkling of 1 1/4 tsp. Ancho chile and 1/2 tsp. Kosher salt. Toss till all the Brussels sprouts are evenly coated. Bake for 12-15 minutes at 425°F. Optional: Place Brussels sprouts cut side down for a nice browning on the flat surface.

Note: If you are trying to reduce your salt intake, toss Brussels Sprouts with 1/4 tsp. of Kosher salt and adjust salt after baking with pumpkin seeds.

Step 2. Remove the baked Brussels sprouts from the oven and toss with 1 T. Olive oil and 1/4 c. of pumpkin seeds. Place back into the oven and bake for another 5 minutes. Note: If using unsalted pumpkin seeds, you may need to add more salt. Check the salt level and add to your liking.

Seasoning the Ancho Chile Brussels Sprouts

Add Cojita cheese, lime juice, and cilantro to baked brussels sprouts.

Step 1. Spoon the baked Brussels sprouts and pumpkin seeds into a bowl. To finish the dish, toss with 1/3 cup grated Cojita cheese, 2 T. lime juice, and 1/2 cup chopped parsley. Serve warm!

Tip: Don’t skip the fresh parsley as this helps add a freshness to the dish.

How to Store & Reheat Leftover Cooked Brussels Sprouts

If you have any leftovers, store in an airtight container for up to 2-3 days in the fridge. Due to the fresh cilantro added to the recipe, it’s best to eat it within a day of storing.

To reheat, warm leftover Brussels sprouts in a microwave safe bowl on high in 1 minute intervals until warmed through.

I hope you enjoy this Ancho Chile Brussels Sprouts with Cojita Cheese as much as I do. It’s simply delicious and might just become your new favorite way to prepare Brussels sprouts.

Ancho Chile Brussels Sprouts with Cojita Cheese

Name: Ancho Chile Brussels Sprouts with Cojita Cheese
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Mexican-fusion
Ingredients: 2 lbs. Brussels Sprouts, trimmed and halved; 3 1/2 T. Extra virgin olive oil; 1 1/4 tsp. Ancho chile powder (add up to 2 tsp. if you like a bit more spice); 1/2 tsp. Kosher salt; 1/4 cup Roasted pumpkin seeds (pepitas), salted or unsalted*; 1/3 cup Cojita cheese, grated or shredded; 1/2 cup Cilantro, chopped*; 2 T. Lime juice*

Yield: 4-5 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

South of the border flavored Brussels Sprouts with Ancho Chile, Cojita cheese, lime juice, and parsley.

Ingredients

2 lbs. Brussels Sprouts, trimmed and halved
3 1/2 T. Extra virgin olive oil
1 1/4 tsp. Ancho chile powder (add up to 2 tsp. if you like a bit more spice)
1/2 tsp. Kosher salt
1/4 cup Roasted pumpkin seeds (pepitas), salted or unsalted*
1/3 cup Cojita cheese, grated or shredded
1/2 cup Cilantro, chopped*
2 T. Lime juice*

Instructions

Prep the Brussels Sprouts

Cut the bottom of the Brussels sprouts to remove the browned end and remove any loose or damaged outer leaves to reveal the tight inner head.
After removing loose leaves, cut off any extra stem. Then cut the Brussels sprouts head in half. Place on a large baking sheet. Do this to all the Brussels sprouts.

Baking the Brussels Sprouts

Add 2 1/2 T. Olive oil to the prepared Brussels sprouts with a sprinkling of 1 1/4 tsp. Ancho chile and 1/2 tsp. kosher salt. Toss till all the Brussels sprouts are evenly coated. Bake for 12-15 minutes at 425°F. Optional: Place Brussels sprouts cut side down for a nice browning on the flat surface.
Remove the baked Brussels sprouts from the oven and toss with 1 T. Olive oil and 1/4 c. of pumpkin seeds. Place back into the oven and bake for another 5 minutes. Note: If using unsalted pumpkin seeds, you may need to add more salt. Check the salt level and add to your liking.

Seasoning the Ancho Chile Brussels Sprouts

Place baked Brussels sprouts and pumpkin seeds into a bowl. Toss with 1/3 cup grated Cojita cheese, 2 T. lime juice, and 1/2 cup chopped parsley. Serve warm!

Notes

*Add more lime and parsley to your liking. If using unsalted pumpkin seeds, adjust the salt to your liking.

If you are trying to reduce your salt intake, toss Brussels Sprouts with 1/4 tsp. of Kosher salt before baking and adjust salt AFTER baking with pumpkin seeds.