Mexican

Scallop & Pepper Tacos

Nifer — Mon, 06 May 2013 19:39:46 +0000

Take a break from classic taco fillings with this scallop, herb and bell pepper taco recipe. Swap peeled raw shrimp for the scallops if you prefer.

Chicken Taco Bowls for Two

Nifer — Mon, 06 May 2013 19:08:23 +0000

Chicken Taco Bowls for Two

In this chicken taco bowl recipe we use the underside of a muffin tin as a mold to bake cute little taco bowls. Then we fill them up with a zesty chicken filling and taco fixings.

Vegetarian Spinach Enchiladas

Nifer — Mon, 06 May 2013 18:56:57 +0000

Vegetarian Spinach Enchiladas

This vegetarian enchilada recipe is weeknight-fast when you skip the step of filling and rolling the enchiladas and make a stacked enchilada casserole instead. Just layer the tortillas, sauce and cheesy spinach filling the way you would lasagna and have the casserole in the oven in 20 minutes.

Pinto Bean Chilaquiles

Nifer — Mon, 06 May 2013 18:48:56 +0000

Pinto Bean Chilaquiles

This Mexican chilaquiles recipe is a one-skillet dish made with corn tortillas and eggs. Making chilaquiles is a great way to use stale tortillas, as they are crisped in the oven before being simmered in a flavorful garlicky sauce. Unless you want a very spicy sauce, make sure to use regular (not hot) chili powder.

Chicken Taco Bowls

Nifer — Wed, 17 Apr 2013 20:25:12 +0000

Chicken Taco Bowls

This chicken taco bowl recipe uses the underside of a muffin tin as a mold to bake cute little homemade “tortilla bowls.” The “tortilla bowls” are filled with a zesty chicken filling and topped like nachos. If you have 2 large muffin tins, you can make all 8 “bowls” at once. Bake them in the upper and lower thirds of the oven, rotating top to bottom about halfway through baking.

Taco Bowls

Erin McCormick — Mon, 15 Apr 2013 15:28:02 +0000

Taco Bowls

In this homemade taco bowl recipe, we show you how to make a taco bowl with a corn tortilla using the underside of a muffin tin as a mold and then baking it to create cute little taco serving bowls.

Guacamole-Stuffed Poblano Peppers

Sarah Hoff — Mon, 25 Feb 2013 20:54:57 +0000

Guacamole-Stuffed Poblano Peppers

A cousin of chile rellenos, these roasted stuffed poblano peppers are filled with guacamole and shredded lettuce. Serve this healthy Mexican recipe as a light lunch or go all out and serve it as a side dish with tacos or enchiladas for dinner.

Chipotle-Cheddar Broiled Avocado Halves

Sarah Hoff — Mon, 25 Feb 2013 20:23:59 +0000

Chipotle-Cheddar Broiled Avocado Halves

In this avocado side-dish recipe, zesty avocado halves are topped with melted Cheddar cheese and broiled until golden brown. You can serve these healthy avocado halves as a side dish with grilled chicken or steak.

Salsa-Tofu Breakfast Burrito

Sarah Hoff — Mon, 25 Feb 2013 20:01:44 +0000

Salsa-Tofu Breakfast Burrito

Even though this healthy breakfast burrito comes together in just 5 minutes, you can make this burrito even faster by skipping the skillet and combining the tofu, salsa, salt and pepper in a bowl and microwaving until hot, about 1 minute. Use soy cheese to make it a vegan burrito.

Spinach Salad with Avocado-Ranch Dressing

Sarah Hoff — Mon, 25 Feb 2013 15:16:33 +0000

Spinach Salad with Avocado-Ranch Dressing

This healthy spinach salad recipe uses one avocado two ways: half goes into a healthy creamy ranch dressing and the other half of the avocado gets chopped to top the spinach salad.

Bacon Chard Quesadillas

Erin McCormick — Tue, 19 Feb 2013 17:00:10 +0000

Bacon Chard Quesadillas

Whole-wheat tortillas are filled with smoky bacon, earthy chard and zesty Monterey Jack cheese in this quick, healthy quesadilla recipe that you can cook all in one skillet.

Bacon Chard Quesadillas for Two

Erin McCormick — Tue, 19 Feb 2013 16:54:05 +0000

Bacon Chard Quesadillas for Two

Whole-wheat tortillas are filled with smoky bacon, earthy chard and zesty Monterey Jack cheese in this quick, healthy quesadilla recipe for two.

Butternut Squash & Tomato Posole

Erin McCormick — Tue, 16 Oct 2012 17:34:58 +0000

Butternut Squash & Tomato Posole

Posole is a traditional Mexican stew most often made with pork and hominy (dried corn kernels that have been treated to soften the hull) cooked in a fragrant chile-based sauce. In this quick vegetarian recipe, we rely on the meatiness of pinto beans and butternut squash combined with hand-crushed whole tomatoes to make a satisfying stew.

Ancho-Honey Pork Tenderloin with Cheese Grits

Erin McCormick — Tue, 16 Oct 2012 14:51:40 +0000

Ancho-Honey Pork Tenderloin with Cheese Grits

In this recipe, roast pork tenderloin is glazed with honey, lime, soy and ancho chile powder and served on top of cheese grits. Ancho chile powder, made from dried poblano peppers, has a mild heat and adds a rich, subtly smoky flavor. Serve with sauteed kale with slivered garlic.

Zesty Shrimp & Black Bean Salad

Erin McCormick — Tue, 12 Jun 2012 20:23:35 +0000

Zesty Shrimp & Black Bean Salad

Loaded with fresh tomatoes, peppers and cilantro and seasoned with cumin and chile, this shrimp and black bean salad recipe has all the flavors of a great fresh salsa and is a quick and easy no-cook recipe. Serve with tortilla chips or fresh corn tortillas.