Free Recipes Archive
serves 6 3 tablespoons olive oil, plus more for frying quesadillas 2 to 3 garlic cloves, thinly sliced 1/2 teaspoon mild (aleppo) or hotter red pepper flakes 1 1/2 pounds zucchini or other slim summer squash, halved and thinly sliced Read More …
The flavorful crabmeat mixture used as a filling for these distinctive enchiladas comes from the Caribbean coast of Mexico. So that the delicate flavor of the crab isn’t overwhelmed by a strong sauce, serve them with the creamy Sour Cream Read More …
Peaches are full of vitamins, minerals and antioxidants! Due to the beta carotene found in peaches, eye health can be improved by consuming them, There are also skin benefits (vit C), toxin cleansing, weight control and anti cancer benefits! To Read More …
2 tablespoons butter 4 snack-size (6-inch) flour tortillas 2 tablespoons chopped mild green chilies 1/2 cup shredded Monterey Jack cheese 4 fried, poached or scrambled eggs Salsa for accompaniment Guacamole for accompaniment Sour cream for accompaniment Melt butter over low Read More …
Source: Chef Leo Madrigal, Z Tejas Grill, Phoenix, Arizona 3 eggs, whipped 2 ounces sausage, cooked and chopped 2 ounces bacon, cooked and chopped 2 ounces salsa fresca 2 ounces potatoes, fried and chopped 2 ounces jack cheese, grated 1 Read More …
4 flour tortillas, any variety 500 ml cheddar cheese, shredded 2 cup 25 ml jalapeno pepper, chopped 2 tbsp 1 large tomato, diced 4 green onions, chopped cooking oil guacamole Lay tortilla on working surface. Dip hand in water, pat Read More …
This variation of the Tex Mex classic goes great with a variety of toppings: guacamole, salsa, four pepper salsa, or sour cream. Servings: 4 1 tablespoon butter 1 cup onion, chopped 1 cup corn kernels 2/3 cup tomato, chopped 1-1/2 Read More …
Makes 6 servings 1 1/2 pounds loin of Cervena venison, cleaned, trimmed and cut into four 6 ounce pieces salt and pepper to taste 1 tablespoon olive oil 1/2 teaspoon chili powder 1/4 teaspoon cumin 1/4 teaspoon garlic powder 6 Read More …
4 flour tortillas, any variety 500 ml cheddar cheese, shredded 2 cup 25 ml jalapeno pepper, chopped 2 tbsp 1 large tomato, diced 4 green onions, chopped cooking oil guacamole Lay tortilla on working surface. Dip hand in water, pat Read More …
This variation of the Tex Mex classic goes great with a variety of toppings: guacamole, salsa, four pepper salsa, or sour cream. Servings: 4 1 tablespoon butter 1 cup onion, chopped 1 cup corn kernels 2/3 cup tomato, chopped 1-1/2 Read More …
1/2 (16-ounce) jar spicy black bean dip 12 (8-inch) flour tortillas 30 to 32 frozen cooked meatballs, thawed and crumbled 1 1/2 cups (6 ounces) shredded Monterey Jack cheese with peppers 1 small green bell pepper, diced Toppings: sour cream Read More …
2 x 10″ flour tortillas 2 tablespoons butter softened 1/3 cup shredded Monterey Jack cheese 1/3 cup shredded Cheddar Cheese 1/2 medium tomato, chopped 2 teaspoons diced onion or green onion 1 teaspoon diced canned jalapeños 1 slice bacon, cooked Read More …