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Veggies, beans, and cheese sandwiched between two tortillas then heated in oil until golden on both sides.
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Ground beef, link sausage, cumin, chilies, and chili powder give this hearty soup its Southwest flavor. This dish is quick, easy, and tastes best when it simmers all day. Bake some Mexican cornbread, toss a simple green salad, and you have a great meal.
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This recipe is by Jacques Pepin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A creamy chowder consisting of green onions, corn, crawfish, cream of potato and mushroom soups, and a bit of cayenne pepper for a little kick. Serve with cornbread, or some crusty French bread.
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Sausage and eggs with crisp tender peppers and onions are topped with shredded Cheddar cheese and rolled up in wheat tortillas for a hearty on-the-go breakfast.
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End your meal with this chestnut and apple ciambella recipe by chef Mario Batali.
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Comforting, classic, and delicious, this chicken and dumplings stew is made easy by using Bisquick(R) mix.
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A homemade crust made with butter and egg yolk encases this classic Southern style pecan pie.
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The classic comfort food gets a Southern twist.