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Peanut butter energy balls with wheat germ and powdered milk are packed with flavor and will give you an energy boost!
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I used to wonder why I disliked cheesecake and key lime pie, since I like cream cheese pastry and lemon pie. Then I tried a key lime pie in a shortbread crust and realized it was the graham cracker crust I disliked. Both these desserts need a darker than usual crust, however.
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This recipe is by Molly O'Neill and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is an authentic Mexican recipe for real tortilla soup made with fried corn tortilla strips and served with avocado, cotija, and crema.
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Lean, mean, and full of beans, these tasty tacos also feature corn and all of your favorite toppings!
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Here's a simple recipe for making corn tortilla chips spiced only with salt. The chips may alternately be prepared by baking the tortilla wedges in a 350 degrees F (175 degrees C) oven for 5 minutes, or until crisp.
Ingredients: oil, corn tortillas
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This is a great dish that is quick and easy and reheats well. Mild green chiles are filled with cheese, and wrapped in tortillas, then baked with a creamy enchilada sauce.
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These teriyaki chicken quesadillas with 2 kinds of cheese, habanero chile, and wasabi are an intense fusion of Japanese and Mexican flavors.
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This Mexican-inspired twist on lasagna made with corn tortillas, cottage cheese, and enchilada sauce is perfect for dinner or potlucks.
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Eat your muesli! If you've never tried this granola-like breakfast treat, this is a great recipe. Lots of bran and oats and raisins and nuts, with just enough brown sugar to add a bit of sweetness. Serve as is with soy milk, or plop the bowl in the microwave and eat it warm.
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Get Rib-Eye Quesadillas Recipe from Food Network