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cooking.nytimes.com
This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.
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Get Tortilla Espanola (Spanish Omelet) Recipe from Food Network
Ingredients: potatoes, yellow onion, eggs
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Chopped corn tortillas are cooked into this chicken soup along with garlic, onions, cumin and chili powder.
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Southwest cooking at its best. Two different kinds of beans are zipped up with picante sauce, cilantro, garlic and tomato, and then layered between a stack of flour tortillas. Pop into a hot oven and 40 minutes later it emerges - seven layers of delight.
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Boneless, skinless chicken meat is combined with pinto, black, kidney and ranch-style beans in this soup with hominy which calls for packets of taco seasoning and ranch dressing mix.
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This vegetarian special gets its bite from canned green chiles and hot pepper sauce; cream cheese cools things down.
cooking.nytimes.com
This simplified version of the classic Mexican soup calls for storebought tortilla chips and employs the use of the broiler to char the chiles.
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These whole wheat, turkey, and avocado wraps are a great way to use leftover smoked turkey. My kids have always liked the leftovers as much as the 'firstovers'! These are different but yummy.
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Get Smoky Lime Tortilla Chips Recipe from Food Network
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Looking for a lighter Thanksgiving leftover recipes? Try this turkey salad wrap instead of a heavy sandwich.
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Spinach, artichoke hearts, crumbled bacon, and Parmesan flavor this crowd-pleasing dip.
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A recipe for Brussels sprouts salad that will leave enough leftover for another meal.