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Classic green chile stew is a simple and tasty dish. It also adapts nicely to other ingredients. The grilled corn and dried onions in this recipe add a pleasant...
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Use a rotisserie chicken or leftover roast chicken to make these cheesy enchiladas.
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Thin slices of eggplant replace the tortillas in this vegetarian dish with substance.
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Chicken- and cheese-stuffed corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!
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Grilling gives foods a great smoky flavor, but for even more of that flavor, turn to wood-fired ingredients like smoked paprika and chipotle chiles.
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This vegetarian Mexican breakfast sandwich recipe has a fried egg, avocado, refried beans, red enchilada sauce, and Monterey Jack cheese.
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You’ll find these buttery cheddar biscuits irresistible with sparkling wine or any wine for that matter. They’re also a good stand-in for croutons and quite addictive...
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Susan Feniger likes to quickly simmer raw shrimp in broth or sauté them with garlic and ginger, but you can certainly use precooked shrimp to save time.
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This is a low-fat, low-cal soup that's incredibly filling and delicious. I eat this at least once a week! I don't know how it tastes cold, though. Don't be afraid to vary the proportions of various foods on your own!
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If you like the popular Mexican mangonada treat, you'll love these shots made with vodka, chamoy, and Tajin(R).
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A spicy coconut curry sauce complements the rich flavor of duck legs. Serve over rice noodles.
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Chef John's recipe for Korean fried chicken sauce is the perfect topper for his recipe for Korean fried chicken.