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Stuffed red bell peppers made with quinoa, black beans, and spinach are a colorful, whole-grain side dish.
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These cheesy, spicy, tangy salsa verde enchiladas are not only easy to make, but scrumptious as well.
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I have made several versions of vegetarian chili; in some the beans take center stage, others are just as focused on vegetables This thick, satisfying chili is equally focused on both I particularly like the way the sweet flavor and comforting, creamy texture of the winter squash plays against the spicy flavors in the chili.
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Canned chicken broth not only saves you time in the kitchen, its rich flavors breath life into this traditional Mexican soup and bring together all of its nutritious ingredients.
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Soy chorizo is blended in with the cream cheese filling in these easy baked jalapeno poppers wrapped with bacon.
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Get Eggs Flamenco Recipe from Food Network
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Giant tortilla triangles are topped with pork chorizo, Cheddar cheese, and jalapeno slices in these ultimate nachos great for a large group.
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This Italian- and Portuguese-inspired meat loaf recipe made with ground beef and chorizo is quick to put together.
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“Sometimes the simplest paellas can be the most satisfying,” David Tanis wrote in 2012, when bringing this recipe to The Times Here, fresh, wild-caught shrimp are peeled and deveined, the shells saved for a broth to flavor the rice (though a chicken broth can also be used, if you’re short on time) The shrimp is then marinated, and cooked separately, layered over a bed of rice, fava beans and chorizo.
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Get Chilaquiles in Green Sauce Recipe from Food Network
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Forget plain old butter—these kernels get the star treatment.
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Get ready for the best fish tacos of your life, made with tequila-marinated, pan-fried tilapia and topped with chipotle crema, limes, and tomato.