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These crunchy little tacos are easy to make and packed with flavor.
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Vegetables bathed in vinegar are typical condiments in Mexico, but you can bring them to the center of the plate as a filling for a taco If you want spice, add the chipotle, or garnish with some salsa If salt is an issue, use ranchero rather than cotija cheese.
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This mixture of zucchini, corn, tomatoes, and poblano pepper can be served as a side dish or eaten with warm tortillas as a main course.
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Giant tortilla triangles are topped with pork chorizo, Cheddar cheese, and jalapeno slices in these ultimate nachos great for a large group.
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Get Killer Baja Chili Rellenos Mariscos (Roasted Poblano Chiles Stuffed with Seafood and Rice) Recipe from Food Network
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Get the flavors of Mexican grilled corn without having to heat up the grill!
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A big plate of nachos offers lots of different flavors, so you can mix up a perfect bite of spicy, salty, and creamy.
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Get Stuffed Poblanos With Roasted Corn Recipe from Food Network
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Get Mexican Green Quinoa Recipe from Food Network
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"The chicken is braised in the oven, but you can make it in a slow cooker or completely on the stove, in a casserole," says Jenn Louis.
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Forget plain old butter—these kernels get the star treatment.