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You’ve probably made some kind of Mexican casserole layered with tortillas, beans, and plenty of melted cheese before (and if you haven’t, now is the time) But this one is bolder, brighter and more deeply flavored, thanks to pasilla chiles in the sauce, lime zest in the luscious crema topping, and chorizo in the beans If you’d prefer a vegetarian version, leave out the chorizo
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This creamy mixture of corn, jalapeno peppers, and canned green chilies is sure to become a favorite side dish of fans of spicy food.
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Get Arugula Salad with Seared Shrimp and Roasted Red Bell Pepper Vinaigrette Recipe from Food Network
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A creamy turkey casserole using cream of mushroom soup is a great way to use leftover turkey for weeknight dinner.
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Ricotta cheese, roasted red peppers, and arugula add an Italian twist to a deli-turkey sandwich.
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Aleppo, urfa, and bell peppers whipped with smoked paprika and feta into a cheesy dip.
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Diced jalapeno peppers liven up this traditional cornbread and sausage dressing.
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Get Corn Fritters Recipe from Food Network
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Chicken and veggies are sauteed with cumin and chipotle pepper and served in tortillas for a skinny chicken taco meal that is quick and easy.
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Get Potato Pancakes with Mango Serrano Creme Fraiche and Smoked Trout Recipe from Food Network