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These egg muffin cakes are packed with bratwurst, cheese, and seasonings for a hearty on-the-go breakfast to keep you going all morning.
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.simplyrecipes.com
A specialty of the Yucatan, huevos Motuleños with fried eggs over black beans on a fried tortilla, served with salsa, plantains, chorizo, and queso fresco.
cooking.nytimes.com
This chili is renowned for its hotter versions; heavy on the cayenne and chili powder The masa harina thickens the stew and adds a subtle corn undernote.
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Get Smoked Gouda-Chorizo Jalapeno Poppers Recipe from Food Network
www.delish.com
In this spicy salad, plump grilled scallops sit on top of charred corn tossed with the ingredients in elote, an irresistible Mexican corn-on-the-cob street snack.
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Get the flavors of Mexican grilled corn without having to heat up the grill!
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Chicken breast is baked in a tomato-based sauce and served atop a bed of spinach leaves in this simple salad. Black beans, cheese, sour cream, and salsa toppings provide a Mexican flair.
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Get Mexican "Street Corn" Fajitas Cheat Sheet Recipe from Food Network
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Get Grilled Bananas with Mexican Chocolate Sauce Recipe from Food Network
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Pastel de Elote is a delicious, moist Mexican cake from Jalisco made with fresh fresh sweet corn kernels and sweetened with condensed milk.