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Get Roasted Tomatillo and Beef Nachos Recipe from Food Network
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Get Spicy Chipotle, Portobello, and Hominy Chowder Recipe from Food Network
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Get Chilaquiles with Roasted Tomatillo Salsa Recipe from Food Network
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Get Chilaquiles Burgers Recipe from Food Network
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Get Puerco Con Chile Verde Recipe from Food Network
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Don’t let the one-hour prep time on these enchiladas scare you Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you’ll save at least 20 minutes, making the dish a terrific weeknight feed, alongside a green salad (At El Real Tex-Mex restaurant, in Houston, the great Tex-Mex scholar and restaurateur Robb Walsh serves his version with lightly smoked chicken, which if you can find or make is superb.) The salsa verde is dead simple to make and the rest is assembly — a task that grows markedly easier each time you do it.
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A refreshing summer barbeque dish, this grilled citrus chicken salad is tossed with peaches, avocados, mint, and a cilantro-orange dressing.
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Get New Mexican-Style Soft Tacos with Hacked Chicken and Salsa Verde Recipe from Food Network