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A nice vegetable broth and tomato sauce give this rice pilaf a hearty flavor. Cumin, chili powder and jalapeno give it bite. And the chopped tomatoes and shredded cheese swirled in at the last minute, finish it perfectly.
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I learned how to make these growing up watching my mother Alma. We have never used an actual "recipe", but for your convenience I came up with one.
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Get Mexican Poached Eggs Recipe from Food Network
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Colorful bell peppers are stuffed with a combination of chorizo sausage, corn kernels, browned ground beef, Spanish rice, and cheese for a delicious weeknight meal.
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This pasta salad is quick and easy to make. The liquid from the marinated artichoke hearts makes an excellent dressing.
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Pork shoulder slow cooks in a sauce of orange juice, guajillo chile peppers, vinegar, garlic, and achiote paste to deliver traditional Mexican flavor with relatively low effort.
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Baby back ribs are marinated with olive oil, lemon juice, and oregano in these Greek-inspired ribs with just the right amount of garlic.
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Get Sam's No.3 Kickin' Green Chili Recipe from Food Network
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This recipe is by Mark Bittman and takes 30 minutes' freezing. Tell us what you think of it at The New York Times - Dining - Food.
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Slightly spicy Anaheim chiles are stuffed with Mexican cheese, rolled in flour and beaten egg, and pan-fried until golden brown in this authentic recipe handed down for generations.
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Avocado, jalapeno pepper, and a sprinkle of ground smoked chipotle pepper add texture and Mexican-inspired flavors to easy deviled eggs.
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Green chile peppers, leftover cubed chicken breast, creamy soups, milk, sour cream and cheese make this a spicy, creamy casserole treat. This easy casserole is all my family requests! It can be made more or less spicy, depending on your preference and is equally as tasty if you use all low-fat ingredients.