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You don't have to wait for a fiesta to whip up this tasty dressing made with sour cream, ranch dressing mix, diced tomatoes, and green chilies. Stir and serve over your favorite greens or a hot baked potato.
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Serve this creamy Mexican pepper dish with warm corn tortillas.
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Reduced calorie dip that's packed with flavor. Let the dip chill while the chips are being prepared. The consistency will be thicker and the beans will have time to absorb the spices.
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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.