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Turkey, Monterey jack cheese, avocado, and a semi-homemade spread are wrapped up in a whole wheat flour tortilla for a quick and easy lunch. Make the chipotle mayo as spicy as you like by adding more or less chipotle chile.
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Asafetida gives this dish a pungency that people either love or hate.
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Little egg and shrimp patties are simmered in a cactus-based sauce for a warm Mexican-inspired meal. Serve with rice and tortillas, or just enjoy it as a soup.
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This classic recipe is adapted from “Tastes Like Cuba,” by Eduardo Machado and Michael Domitrovich The secret is the homemade sofrito, but bottled will do in a pinch.
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Crispy tots stand in for hash browns in this easy-to-make sheet-pan meal with a spicy kick from Cajun andouille sausage and jalapenos.
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Roasted Hatch chile peppers take center stage in this simple vegetarian green chili from Colorado you can use to top a range of dishes.
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Grated carrots add a nice color and texture to this blazing hot pepper jelly.
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Mix ground beef with dark beer, butter, serrano peppers, and top with spicy Monterey Jack cheese for these mouth-watering burgers.
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Tender shrimp are cooked in a flavorful tomato sauce with green chiles, then layered with spicy, cheesy grits and baked for a Southern-style classic.
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Wasabi and ginger give this unusual dip a nice and unexpected kick of flavor.
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This is a sandwich you'll never forget. Two kinds of pesto are spread on focaccia, which is then piled high with roasted red peppers, feta cheese and basil.
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Turn your sweet, summer bounty of tomatoes into this classic salsa.