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A citrusy salsa recipe for topping tacos, tostadas, and fajitas made with mangoes, jicama, onion, spicy serrano chile peppers, cilantro, and lime juice.
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Queso fresco is a mild, soft, crumbly cheese from Mexico; farmer cheese or feta is a fine substitute.
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These flavor-packed spuds, while time-consuming, are scene-stealing delicious.
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Blue cheese and chipotle in a venison burger? Topped with sauteed onions and banana peppers, these are a delicious mouthful.
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Get Eggs Benedict with Chipotle Hollandaise Recipe from Food Network
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Make a slightly spicy red sauce for these enchiladas with smoky guajillo chiles and fruity ancho chiles.
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This simple slow cooker pork tenderloin is prepared with canned peppers and prepared picante sauce to make a great burrito filling for people who like their meat spicy!
cooking.nytimes.com
Making an authentic pozole — the fragrant Mexican hominy stew — has been on my list of things to do for years, but it can be very labor intensive One recipe by Diana Kennedy, the author of Mexican cookbooks, calls for trimming hominy and boiling a pig’s head Just reading about it causes my enthusiasm to wane
cooking.nytimes.com
The pungent spices, zingy fresh ginger, dollops of tangy yogurt and fiery green chiles found in Indian cuisine tame the sugary beets in this recipe and open up a whole new universe of flavor In traditional Indian cooking, beets are usually boiled or steamed, then often made into vegetable curries or chutney But here they are roasted, which intensifies their sweetness.
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Get Quesillo en Salsa Verde Recipe from Food Network