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cooking.nytimes.com
Here is a recipe adapted from one that the great Tex-Mex scholar and restaurateur Robb Walsh serves at his El Real Tex-Mex restaurant in Houston You can find similar ones served all over South Texas, often served with rice and refried beans I think it’s an excellent side dish for a cookout of grilled chicken or pork, but you could also slide a few fried eggs over the top and call it breakfast, or don't and use vegetable stock or water, and call it a vegetarian supper
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Get Chilaquiles with Roasted Tomatillo Salsa Recipe from Food Network
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A great way to use the slightly sweet and spicy Hatch chiles, this enchilada pie is a fabulous comfort food.
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Anytime I make up some chicken breasts for whatever my dinner is that night, I always make sure to cook up a few extra so that they can be shredded and used for...
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The sweetness from the sweet potatoes is the perfect complement to the spicy chorizo inside these make-ahead breakfast burritos.
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These spicy quesadillas are filled with shrimp, onions, bell peppers, and melted Mexican cheese. Serve with cilantro and sour cream for a Mexican-inspired meal.
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Get Smoky Pork Posole Recipe from Food Network
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A tomato based chicken chili with extra cumin. I used to make this stuff during college because there is enough of it to last me a long time. This recipe is VERY hot.
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Get Corn and Green Chile Chowder Recipe from Food Network
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Chili gets a makeover with Italian sausage, Crushed and Diced Tomatoes, black beans and sweet potatoes. The sweetness of the potato balances the spice in the sausage perfectly! All cooked in your slow cooker, just fifteen minutes of prep in the morning results in a tasty dinner after a long, busy day!
www.delish.com
These quick chicken fajitas will please the whole family any night of the week.