Search Results (3,684 found)
cooking.nytimes.com
This recipe is by Mark Bittman and takes 30 minutes' freezing. Tell us what you think of it at The New York Times - Dining - Food.
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Slightly spicy Anaheim chiles are stuffed with Mexican cheese, rolled in flour and beaten egg, and pan-fried until golden brown in this authentic recipe handed down for generations.
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Avocado, jalapeno pepper, and a sprinkle of ground smoked chipotle pepper add texture and Mexican-inspired flavors to easy deviled eggs.
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Green chile peppers, leftover cubed chicken breast, creamy soups, milk, sour cream and cheese make this a spicy, creamy casserole treat. This easy casserole is all my family requests! It can be made more or less spicy, depending on your preference and is equally as tasty if you use all low-fat ingredients.
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An honest Mexican recipe for pinto beans using bacon, chiles and cactus.
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Kidney beans are simmered with tomato sauce and herbs, and served atop rice seasoned with adobo.
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A healthy, gluten free cauliflower pizza crust recipe.
www.simplyrecipes.com
Chili con Carne! With chunks of chuck roast, browned in bacon fat and cooked with red kidney beans, red chili and chipotle chili, onion, garlic, jalapeños, tomatoes, and lime juice. Top with grated cheddar and chopped red onion. So GOOD!
cooking.nytimes.com
In Argentina, a thick slice of provoleta, a provolone-type cheese, is cooked over coals until browned and bubbling, then served as a mouthwatering appetizer with bread It’s a bit like fondue or queso fundido but not quite as molten and melty Typically, a large meal, or asado, of grilled sweetbreads, sausages and various cuts of beef follows, but provoleta makes a great snack with drinks, regardless of what you serve afterward
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Water, salt, and masa harina combine to perfection to make these delicious homemade gluten-free tortillas, perfect for any taco recipe.
Ingredients: masa harina, salt, water
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This hearty and flavorful lamb stew features, potatoes, red bell pepper, green beans, and zucchini.
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Chicken breast simmered with a spicy black bean and corn mixture, then topped with cheese and tortilla chip crumbs and baked. A simple, kid friendly weekday casserole with a Mexican flair.