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This DIY salsa recipe eschews tomatoes in favor of pineapple and mango, flavored with the usual suspects: jalapeno, onion, and lime juice.
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Ground cumin, chile peppers and ginger are stirred into a hot mixture of tomatoes, crushed pineapple and water. This is when your kitchen begins to smell wonderful. Add a bit of cilantro, lime juice and golden-roasted cumin seeds. Soup for four.
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Browned ground turkey and cannellini beans are combined with green chilies, onion and garlic in this chicken stock based soup seasoned with cumin, oregano and cinnamon. Serve with grated jack cheese.
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Jalapeno popper taquitos are easy to make thanks to a slow cooker, are a crowd-pleasing appetizer when served with guacamole and sour cream!
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Use turkey leftovers to make this casserole baked with sour cream, green chilies, corn tortillas, cheddar cheese and canned cream of mushroom and chicken soups.
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A spicy chicken and chile pepper mixture is blended with a creamy soup mixture, rolled up in flour tortillas, and baked with Cheddar cheese on top. This is an easy chicken enchiladas recipe that you will love.
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Chicken, an oniony tomato-cream sauce and Cheddar cheese all rest on a foundation of tortilla chips.
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Healthy and hearty, chicken simmers with tomatoes, black beans and corn.
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Black eyed peas with corn and other veggies with a sweet and sour dressing that keeps getting better the longer it sits.
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An easy creamy chicken-mushroom-tomato sauce with some kick from red chile peppers and smoothness from processed cheese.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 25 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.