Mexican Haystacks

If you have ever consumed Hawaiian Haystacks, then you have definitely either lived/visited Utah, or have a friendship with someone who has ties to Utah. Hawaiian Haystacks, are indeed not Hawaiian. They are called such because typical toppings include pineapple and coconut. I have a child who is OBSESSED with Hawaiian Haystacks. Honestly though, I have never been fond of them. The flavors are either bland or too sweet to my taste buds.

So, Mexican Haystacks were born. Ask anyone who has known me a long while, and they will tell you that I would eat chips and guacamole or queso over just about any other snack. I absolutely adore the flavors that are typical in Mexican foods. My boys like to tease me when we have Mexican food and it isn’t Mexican Food Monday or Taco Tuesday. That doesn’t deter me at all though.

Mexican Haystacks

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 624 kcal


Cheesy Chicken

  • 1 large rotisserie chicken shredded chicken
  • 8 oz cream cheese
  • 1/3 cup chicken stock
  • 1 large jalapeno diced
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/4 cup dehydrated onions
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 cup Mexican Cheese blend shredded


  • 2 cups jasmine rice
  • 4 cups water
  • 2 tbsp rice wine vinegar


  • shredded Mexican Cheese Blend
  • chopped olives
  • corn
  • salsa
  • avocados
  • tortilla strip chips


Cheesy Chicken

  • In a 9x13in glass pan, place the shredded rotisserie chicken on the bottom. Top with the diced jalapenos.
  • In a deep skillet, add in chicken stock and bring to a simmer. Add in the cream cheese, stir until the cream cheese begins to melt into the chicken stock.
  • Once the cream cheese has combined with the chicken stock add in the dehydtrated onions, cumin, smoked paprika, chili powder, and garlic powder. Stir to combine.
  • Take the skillet off of the heat. Add in 1/2 cup of the shredded cheese and stir until combined.
  • Pour over the shredded chicken and jalapeno pieces. Top with the other 1/2 cup of shredded cheese over the top.
  • Place in a preheated 350°f oven and bake for 15 minutes.
  • Once the cheese is bubbling on the top, take out and serve over cooked rice with desired toppings.


  • Combine all ingredients in an instapot or pressure cooker and cook on the rice setting for 8 minutes. Once finished, rapid release the pressure and serve with the cheesy chicken.


Serving: 1servingCalories: 624kcalCarbohydrates: 55gProtein: 39gFat: 27gSaturated Fat: 13gCholesterol: 156mgSodium: 636mgPotassium: 217mgFiber: 1gSugar: 3gVitamin A: 919IUVitamin C: 5mgCalcium: 191mgIron: 1mg
Keyword chicken, fried rice, Mexican food
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Have you tried Hawaiian Haystacks before? Or a variation of them? Do you have a similar recipe to Mexican Haystacks that you love? Hope y’all have an amazing week.

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