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Wrap each ear in two to three strips, then grill until charred. (If you're worried about a grease fire from the fatty bacon, you can wrap in foil first.)
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Shredded cooked chicken and broiled onion rings are added to chicken stock with a chopped jalapeno pepper, tomatoes and lime juice in this soup served with crushed tortilla chips, cheese and avocado.
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Get Cheesy Stuffed Taco Meatballs Recipe from Food Network
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Get Corn Relish Recipe from Food Network
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A Spanish tortilla is an egg omelet full of potatoes and onion, started on the stove and finished in the oven. It makes a great light supper, and it's perfect for breakfast, brunch, lunch, or even cold.
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Katherine's Famous Vegetarian Taco Salad; layered, so chips don't get soggy! Top with sour cream or guacamole if you'd like. We like to make our own bowls for individual tastes.
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Perfect for brunch, these cornmeal gems are a little sweet, a little salty, and deliver a spicy kick of chili pepper.
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Chicken, green chilies, tomatoes and garlic are combined in chicken broth and lime juice seasoned with cumin and cilantro in this spicy soup served with fried flour tortilla strips and shredded jack cheese.
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Here's a fast vegetarian lunch treat: a veggie dog enclosed in melted cheese and a warm tortilla, made in the microwave. You can also add your favorite chili beans before rolling.
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Alternating layers of tortillas, chicken and a tangy green chile cream sauce (easily made with canned soups), and oozing with melted Cheddar cheese.
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Get Breakfast Nachos Recipe from Food Network
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Get Grilled Loaded Nachos Recipe from Food Network