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My husband grew up in southern California, and he says this shredded Mexican beef is the best he's ever had. Use it in burritos, tacos, salads and more.
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The grated zucchini and defrosted frozen corn that fill these tasty quesadillas contain a lot of moisture. Drain them on paper towels for a few minutes before using; otherwise, you'll end up with soggy tortillas.
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Not your usual baked beans! Green chiles and hot pepper sauce give zest to these eat-'em up sweet-and-hot baked beans.
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Fajitas that are healthy-diet approved!
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Orange, cinnamon, and chili powder flavor these festive Cornish game hens.
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A popular and classic primo of the Amalfi Coast, this dish can be found on menus throughout the region in countless different versions.
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This from-scratch enchilada sauce is made with dried ancho chiles, chile de arbol peppers for heat, and pumpkin seeds. It really lets the taste of the peppers shine through.
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Green chile peppers and tortilla strips are cooked with eggs and Cheddar cheese creating a quick and easy, Mexican-inspired breakfast.
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Get Yellow Tomato Virgin Bloody Maria Recipe from Food Network
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This shrimp ceviche is prepared Sinaloa-Style with serrano and jalapeno chile peppers, tomatoes, red onion, and plenty of fresh lime juice.