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This easy casserole is made with fresh chorizo, tortilla chips, chicken breast, and corn, then covered with a creamy green enchilada sauce and baked until bubbly.
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This cake should be made at least two weeks ahead to allow the flavors to blend. Hint: I cheat and use the date pieces coated with sugar (instead of regular pitted dates), just taking off most of the sugar by rubbing them in my hands.
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In this ingenious version of an Indonesian classic, the gingery, lemongrass-scented satay paste is the base for the chicken marinade as well as for the luxurious peanut dipping sauce. A few alternatives to the chicken: thinly sliced beef or pork or whole,
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Get Mac and Queso with Sausage Recipe from Food Network
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Get Roasted Lamb Chops with Harissa Recipe from Food Network
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Ceviche makes a light, satisfying meal I like to serve it over a bed of spinach You can begin the dish in the morning and the fish will be ready by dinnertime.
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Get Butter Roasted Chicken with Grit Waffles Recipe from Food Network
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Get Chunky Beef Chili Recipe from Food Network
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Get Smoked BBQ Brisket Recipe from Food Network
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Get Sweet and Spicy Short Rib Tacos Recipe from Food Network
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Get Totopos con Chile Recipe from Food Network
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Get Red Chile Chicken Tamales Recipe from Food Network