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There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas
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Get Kettle Corn Dog with Chipotle Honey Mustard Dipping Sauce Recipe from Food Network
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Get Pan Seared Rib-Eye Steak with Chipotle Brown Butter Recipe from Food Network
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If you've never tried grilling broccoli, you are definitely missing out: The vegetable becomes tender and deliciously charred.
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This light and refreshing pasta salad is sweet, tart, and spicy all at once. Garnish with cilantro, sesame seeds, and lime wedges.
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One of my favorite Cajun recipes! Shrimp may be substituted for crawfish.
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This beef and cheese casserole with green chile peppers is a real crowd pleaser.
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An incredibly smooth, creamy chocolate pudding.
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Baked catfish is smothered with a tangy, spicy sauce made with mayonnaise, Dijon mustard, lemon juice, and hot chile oil.
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Haddock fillets are topped with a green onion, mushroom, and Colby-Monterey Jack cheese mixture and baked until melty.
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Impress your guests with this quick and easy pork tenderloin topped with peach slices and a sweet and spicy sauce.
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A slow cooker chicken tortilla soup recipe with chicken thighs, Southwest mixed vegetables, zesty tomatoes, spices and fresh lime juice.