Type what you have

Ingredients

• ✓ olive oil
• flour tortilla
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut tortillas into 6 wedges each. Place on a baking sheet and drizzle with olive oil. Season with salt.
3. 3 Bake in the preheated oven until golden and crisp, about 5 minutes.

By patrickL

Ingredients

• ✓ olive oil
• avocado
• lemon
• onion
• salt

Instructions

1. 1 Cut avocados into halves. Remove seeds and scoop out the pulp into a small bowl. Use a fork to mash the avocado.
2. 2 Stir in lemon juice, onion, olive oil, and salt. Cover the bowl and refrigerate for 1 hour before serving.

By PHLOX

Ingredients

• ✓ olive oil
• green chile pepper
• onion
• vegetarian baked bean
• taco seasoning mix
• salsa
• cheddar cheese

Instructions

1. 1 Heat the olive oil in a large saucepan over medium heat. Stir in the green chile peppers and onion, and cook until tender.
2. 2 Place baked beans in the saucepan. Stirring often, cook 10 minutes, or until beans are a smooth, mashed mixture.
3. 3 Mix in taco seasoning mix and salsa. Transfer to a medium serving bowl. Top with Cheddar cheese. Microwave on high 1 to 2 minutes, if necessary, to melt the cheese. Serve warm.

By SGORDON

Ingredients

• ✓ olive oil
• ✓ olive oil
• onion
• green bell pepper
• garlic
• cayenne pepper
• avocado
• tomato sauce
• lemon juice
• coriander
• cilantro

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Cook and stir onion, bell pepper, and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Dust the onion mixture with cayenne pepper and transfer to a bowl; set aside to cool.
2. 2 Toss avocado, tomato sauce, lemon juice, olive oil, coriander, and cilantro together in a large bowl. Add onion mixture and gently mix to combine.
3. 3 Cover bowl with plastic wrap; refrigerate until cool, at least 1 hour.

By Chris Degener

Ingredients

• ✓ olive oil
• imitation crabmeat
• tomato
• red onion
• cilantro
• serrano pepper
• lime
• salt
• pepper

Instructions

1. 1 Place crabmeat in a large glass or porcelain bowl; stir in olive oil until well coated. Stir in tomatoes, onion, cilantro, and serranos. Squeeze lime juice over top; mix well. Season generously with salt and black pepper. Cover the bowl; refrigerate before serving, about 1 hour.

By LOUISGUCCI

Ingredients

• ✓ olive oil
• nopal
• avocado
• lime
• salt
• tomato
• jalapeno pepper
• cilantro

Instructions

1. 1 Heat a small nonstick skillet over medium heat. Add nopales and cook, stirring occasionally, until soft, about 10 minutes. Let cool.
2. 2 Mash avocado in a bowl with lime juice, olive oil, and salt. Stir in tomato, jalapeno, cilantro, and cooked nopales.

By Allrecipes Member

Ingredients

• ✓ olive oil
• cooking spray
• butter
• button mushroom
• scallion
• garlic
• parsley
• cream cheese
• parmesan cheese
• creole seasoning
• poblano pepper

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
2. 2 Melt butter and olive oil together in a skillet over medium-high heat. Saute mushrooms, scallions, and garlic in hot skillet until mushrooms have released their liquid and the liquid evaporates, about 10 minutes. Remove from heat, stir parsley into mushroom mixture, and let mixture cool slightly, about 5 minutes.
3. 3 Stir mushroom mixture, cream cheese, Parmesan cheese, and Creole seasoning together in a bowl. Stuff each hollowed-out poblano pepper with mushroom mixture and place on prepared baking sheet.
4. 4 Broil in the preheated oven, turning once, until stuffing is hot and peppers are browned, 8 to 10 minutes.

By Gypsy Girl

Ingredients

• ✓ olive oil
• black bean
• shoepeg corn
• tomato
• green chile pepper
• green chile
• cilantro
• lemon pepper seasoning
• cumin

Instructions

1. 1 Stir black beans, corn, tomatoes with green chile peppers, diced green chiles, cilantro, lemon-pepper seasoning, cumin, and olive oil together in a large bowl. Refrigerate until cold, about 30 minutes.

By All4Tricia

Ingredients

• ✓ olive oil
• garlic
• chipotle pepper
• adobo sauce
• hot pepper sauce
• cumin
• edamame
• water
• salt
• pepper

Instructions

1. 1 Place the garlic cloves, chipotle pepper, olive oil, hot sauce, and cumin into a blender. Puree until smooth, then add the edamame, and continue to puree until smooth. Add water as needed to achieve your desired consistency. Season to taste with salt and pepper before serving.

By HealthyFoodLover

Ingredients

• ✓ olive oil
• corn kernel
• salt
• black pepper
• shallot
• mayonnaise
• chile-lime seasoning
• jalapeno pepper
• cilantro
• cotija cheese
• lime

Instructions

1. 1 Heat oil in a large cast iron skillet over high heat until shimmering. Add corn kernels, in batches if necessary. Stir briefly; sprinkle lightly with salt and pepper. Cook, without stirring, until corn is slightly charred, about 2 minutes. Stir once and cook for 1 minute more. Remove from heat and set aside.
2. 2 Mix shallot, mayonnaise, and chile-lime seasoning together in a large bowl. Stir in the corn and jalapeno until well coated in dressing. Stir in 1/2 of the cilantro and Cotija cheese. Taste and season as desired. Top with the remaining cilantro. Serve each portion with a lime wedge.

By CJ

Ingredients

• ✓ olive oil
• avocado
• lime
• salt
• tomato
• onion
• serrano chile
• cilantro
• whole kernel corn

Instructions

1. 1 Mash avocados, lime juice, and salt together in a medium bowl. Mix in tomato, onion, serrano chile, and olive oil. Stir in corn kernels. Serve immediately.

By Ana Maria Gonzalez

Ingredients

• ✓ olive oil
• roma tomato
• onion
• garlic
• jalapeno pepper
• cilantro
• lime juice
• cumin
• salt

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place tomatoes, onion, garlic, and jalapeño in a medium baking dish; drizzle with olive oil.
3. 3 Broil, checking often, until the vegetables are charred, about 5 to 10 minutes. Remove vegetables from heat. Remove and discard tomato cores, jalapeño stem, and garlic skins.
4. 4 Transfer charred vegetables into a blender or food processor; process until coarsely chopped. Transfer into a medium bowl; stir in cilantro, lime juice, cumin, and salt.

By KATKRO

Ingredients

• ✓ olive oil
• yellow corn tortilla chip
• vegetarian ground beef substitute
• water
• taco seasoning
• black bean
• cheddar cheese
• lettuce
• salsa
• guacamole
• jalapeno pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a skillet over medium-high heat. Add ground beef substitute and fry for 1 to 2 minutes. Stir in water and taco seasoning. Continue to cook and stir until cooked through, about 8 more minutes.
3. 3 Place tortilla chips on an oven-safe plate and top with black beans. Add fried beef substitute and top with Cheddar cheese.
4. 4 Bake in the preheated oven until cheese is melted, about 5 minutes; make sure the chips do not burn.
5. 5 Remove from the oven and top with lettuce, salsa, guacamole, and jalapeno peppers.

By nkncali

Ingredients

• ✓ olive oil
• black-eyed pea
• green onion
• white sugar
• garlic
• tomato
• cilantro
• balsamic vinegar
• salt
• jalapeno pepper

Instructions

1. 1 Stir the black-eyed peas, green onions, sugar, olive oil, garlic, tomatoes, cilantro, balsamic vinegar, and salt together in a mixing bowl. Mix in jalapeno peppers, if desired. Cover, and refrigerate at least six hours before serving.

By ANNWDODD

Ingredients

• ✓ olive oil
• cherry tomato
• onion
• garlic
• jalapeno pepper
• cilantro leaves
• lime
• cumin
• cayenne pepper
• oregano
• salt
• black pepper

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and brush with olive oil.
2. 2 Spread tomatoes, onion, garlic, and jalapeño peppers onto prepared baking sheet.
3. 3 Cook under the preheated broiler for 5 minutes. Turn the baking sheet and continue broiling until vegetables are charred, about 5 minutes more. Cool slightly.
4. 4 Remove garlic from skins; discard skins.
5. 5 Blend tomatoes, onion, peeled garlic, jalapeños, any accumulated juices from the baking sheet, cilantro leaves, lime juice, cumin, cayenne pepper, and oregano in a blender until salsa is smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until flavors blend, at least 2 hours. Season with salt and black pepper.

By John Mitzewich

Ingredients

• ✓ olive oil
• tomato
• mango
• avocado
• cilantro
• jalapeno pepper
• garlic
• red onion
• lime juice
• sea salt

Instructions

1. 1 Mix tomatoes, mangos, avocados, cilantro, jalapeno pepper, and garlic together in a bowl. Stir red onion, lime juice, olive oil, and sea salt into the tomato mixture.
2. 2 Cover bowl with plastic wrap and refrigerate for 30 minutes.

By Citygirlincountry

Ingredients

• ✓ olive oil
• corn
• black olive
• tomato
• red onion
• red bell pepper
• jalapeno pepper
• avocado
• lime juice
• salt

Instructions

1. 1 Mix together corn, olives, tomatoes, onion, red pepper, and jalapeño pepper in a large bowl until well combined. Gently fold in avocados, olive oil, lime juice, and salt.

By julie

Ingredients

• ✓ olive oil
• eggplant
• red bell pepper
• tomato
• garlic
• lime
• salt
• pepper
• cilantro
• pita bread
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Slice the tops off of the eggplants, and place on a baking sheet with the red pepper halves. Drizzle with olive oil to lightly coat.
2. 2 Bake for about 40 minutes in the preheated oven, until eggplant is tender. Remove from the oven, and place the eggplant and peppers into a large resealable bag. Seal, and let sit for 15 minutes to loosen the skin. Remove from the bag, peel off the skins, and dice the eggplants and pepper. Transfer to a large bowl.
3. 3 Place the tomatoes, and garlic in to the bowl with the roasted vegetables, and season with salt, pepper and cilantro. Mix until well blended. Set aside.
4. 4 Set the oven to 300 degrees F (150 degrees C).
5. 5 Peel apart the pita breads into two thin circles. You may cut off the edges to make it easier. Brush melted butter onto what used to be the inside, and stack together. Cut into strips, then cut across at a diagonal to make diamond shapes. If you have kitchen scissors, it will be easy. Place them on a baking sheet.
6. 6 Bake the pita chips for 5 to 10 minutes in the preheated oven, until lightly toasted. Stir occasionally if they overlap.

By Adrienne Belaire

Ingredients

• ✓ olive oil
• poblano pepper
• butter
• flour
• onion
• milk
• monterey jack cheese
• cream cheese
• kosher salt
• paprika
• black pepper
• red pepper flakes
• cayenne pepper
• corn chip

Instructions

1. 1 Preheat an outdoor grill for high heat, 400 degrees F or 200 degrees C, and lightly oil the grate.
2. 2 Lightly spray or brush poblano peppers with olive oil. Cook peppers on the preheated grill, turning every couple minutes, until charred and softened, 5 to 8 minutes.
3. 3 Remove peppers from the grill and place in a large resealable plastic bag to steam, about 15 minutes. Peel off charred skins. Discard seeds and chop peppers.
4. 4 Melt butter in a saucepan over medium-high heat. Add flour and cook, stirring, about 1 minute. Add onion and cook for 1 minute more. Whisk in milk slowly and cook, stirring constantly, until slightly thickened, 3 to 5 minutes. Reduce heat to low and add Monterey Jack cheese, cream cheese, salt, paprika, pepper, red pepper flakes, and cayenne; whisk until cheeses have melted and are blended in, about 5 minutes. Stir in chopped poblano peppers.

By Erica Schwarz

Ingredients

• ✓ olive oil
• red onion
• tomato
• parsley
• lime
• salt
• black pepper
• tortilla chip
• cheddar cheese
• sour cream
• guacamole

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Mix together the onion, tomatoes, parsley, olive oil, lime juice, salt and pepper in a bowl.
3. 3 Spread tortilla chips in a single layer onto a baking sheet, and spoon about 1 teaspoon of the tomato salsa onto each chip. Spread 1 cup of Cheddar cheese over the nachos, top the chips with another teaspoon or so of salsa, and top with the remaining 1 cup of cheese.
4. 4 Bake the nachos in the preheated oven until the cheese is bubbling, about 5 minutes. Serve hot with sour cream, guacamole, and any remaining salsa on the side for dipping the chips.

By sweets

Ingredients

• ✓ olive oil
• tomato
• mango
• avocado
• jalapeno pepper
• cilantro
• garlic
• red onion
• lime juice
• salt

Instructions

1. 1 Combine tomatoes, mango, avocado, jalapeño, cilantro, and garlic in a medium bowl; stir in red onion, olive oil, lime juice, and salt. Refrigerate to blend the flavors, about 30 minutes.

By FHIVESHOT

Ingredients

• ✓ olive oil
• corn
• tomato
• jalapeno pepper
• garlic
• black bean
• fire-roasted tomato
• lime
• chili powder
• cumin
• salt

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Toss corn, sliced tomato, jalapeño, garlic, and olive oil together in a large bowl to lightly coat; spread vegetables on a baking sheet.
3. 3 Broil in the preheated oven until vegetables begin to char, about 5 minutes. Cool slightly, about 5 minutes.
4. 4 Transfer charred vegetables to the bowl of a food processor. Add black beans, fire-roasted tomatoes, lime juice, chili powder, cumin, and salt; blend to desired consistency.

By Kate O'Neill

Ingredients

• ✓ olive oil
• green tomato
• yellow onion
• jalapeno pepper
• green bell pepper
• garlic
• cilantro
• lime juice
• salt
• cumin
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment.
2. 2 Place green tomatoes, onion, jalapeño peppers, bell pepper, and garlic on the prepared baking sheet. Drizzle with olive oil.
3. 3 Bake in the preheated oven until tomatoes and vegetables start to blacken and char, about 15 minutes. Remove from the oven and let cool for at least 10 minutes.
4. 4 Transfer roasted vegetables to a blender or food processor. Add cilantro, lime juice, kosher salt, cumin, and black pepper. Process until well blended. Chill in the refrigerator until serving.

By Tammy Lynn

Ingredients

• ✓ olive oil
• cooking spray
• onion
• buffalo meat
• taco seasoning mix
• refried bean
• guacamole
• sour cream
• black olive
• green onion
• jalapeno pepper
• cheddar cheese

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with nonstick cooking spray.
2. 2 Heat olive oil in a large skillet over medium heat. Cook the onion in the oil until translucent, about 5 minutes. Stir in the ground buffalo. Cook, breaking up meat with a spoon as it browns, about 10 minutes. Sprinkle the contents of 1 taco seasoning packet over meat and onion; mix well.
3. 3 Combine the remaining packet of taco seasoning mix and the refried beans in a small bowl. Spread seasoned beans in the prepared baking dish. Layer the buffalo and onion mixture, guacamole, and sour cream over the beans. Top with the black olives, green onions, jalapenos, and the shredded Cheddar cheese.
4. 4 Bake in the preheated oven until the cheese is melted, and the ingredients are hot, about 30 minutes.

By conviviality

Ingredients

• ✓ olive oil
• heart of palm
• tomato
• onion
• serrano pepper
• cilantro leaf
• white vinegar
• oregano
• salt
• black pepper
• green olive
• avocado

Instructions

1. 1 Place hearts of palm slices in a glass bowl. Add tomatoes, onion, cilantro, and serrano peppers.
2. 2 Measure 3/4 cup hearts of palm juice into a bowl; discard remaining juice. Mix vinegar and olive oil into the bowl. Pour over hearts of palm mixture. Season with oregano, salt, and pepper. Garnish with olives and avocado slices.

By alinae

Ingredients

• ✓ olive oil
• black bean
• corn
• white corn
• tomato
• cilantro
• green onion
• red onion
• red bell pepper
• garlic
• lime juice
• avocado

Instructions

1. 1 Gather all ingredients.
2. 2 Stir black beans, yellow and white corn, tomatoes, cilantro, green onions, red onion, bell pepper, and garlic together in a large bowl.
3. 3 Gently mix in lime juice and avocado.
4. 4 Drizzle with olive oil to serve.

By hvoeltner

Ingredients

• ✓ olive oil
• mahi mahi fillet
• lime juice
• lemon juice
• jalapeno pepper
• salt
• oregano
• cayenne pepper
• avocado
• cucumber
• orange segment
• chive
• radish
• cilantro

Instructions

1. 1 Stir mahi mahi, lime juice, lemon juice, jalapeno pepper, salt, oregano, and cayenne pepper together in a bowl. Press down fish to completely immerse in liquid. Cover the bowl with plastic wrap and press plastic wrap down so that it is touching the fish. Refrigerate for at least 1 hour, or up to 6 hours.
2. 2 Stir avocado, cucumber, orange, chives, radish, cilantro, and olive oil into mahi mahi mixture until completely coated. Season with salt.

By John Mitzewich

Ingredients

• ✓ olive oil
• green bell pepper
• red bell pepper
• jalapeno pepper
• serrano pepper
• white onion
• tomato
• garlic
• cilantro leaf
• tomato
• lime juice
• salt
• black pepper
• beer

Instructions

1. 1 Preheat oven to broil. Line a baking sheet with foil.
2. 2 Halve the green bell pepper, red bell pepper, jalapeno peppers, and serrano peppers lengthwise and discard stems and seeds. Place on baking sheet and brush the peppers with olive oil. Roast peppers under the broiler until the skin blackens and blisters, 3 to 5 minutes. Place peppers in a bowl and cover with plastic wrap; allow the peppers to steam until the skins loosen, about 10 minutes. Peel skin off the peppers and discard.
3. 3 Combine the green bell pepper, red bell pepper, jalapenos, serrano, onion, tomato, garlic, cilantro, diced tomato with juice, lime juice, salt, black pepper, and beer in a blender. Blend to desired consistency. Transfer to a bowl and allow to cool in the refrigerator for 30 minutes before serving.

By Christiana

Ingredients

• ✓ olive oil
• corn kernel
• jicama
• red onion
• onion
• red bell pepper
• green bell pepper
• white vinegar
• salt
• cumin
• black pepper
• red wine vinegar
• chili powder
• cilantro
• tomato
• lime

Instructions

1. 1 Heat a large skillet over high heat. Cook corn kernels in the hot skillet, turning frequently, until beginning to blacken slightly, about 5 minutes.
2. 2 Mix corn, jicama, red onion, white onion, red bell pepper, green bell pepper, olive oil, white vinegar, salt, cumin, black pepper, red wine vinegar, and chili powder together in a large bowl. Add cilantro, tomatoes, lime zest, and lime juice to the corn mixture; gently stir to incorporate.

By Gemini26

Ingredients

• ✓ olive oil
• green onion
• jalapeno pepper
• pico de gallo
• sour cream
• cheddar cheese
• black pepper
• oregano
• salt
• garlic powder
• cumin
• paprika
• chili powder
• ground chicken
• onion
• salt
• zucchini

Instructions

1. 1 Cut zucchini into 1/4-inch slices using a mandoline slicer. Place slices in a colander, sprinkle with salt, and toss to coat. Let drain for 30 minutes. Place slices on a clean kitchen towel and pat dry.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with parchment paper.
3. 3 Heat oil in a skillet over medium-high heat. Add onion and saute until translucent, 2 to 3 minutes. Add chicken and cook until lightly browned, breaking meat up into small crumbles, 5 to 6 minutes. Drain and discard any accumulated liquid.
4. 4 Return skillet to low heat and stir in chili powder, paprika, cumin, garlic powder, salt, oregano, and black pepper. Keep warm.
5. 5 Place zucchini slices on the prepared baking pan in a single layer.
6. 6 Bake in the preheated oven for 5 minutes.
7. 7 Remove zucchini from oven and top with chicken mixture and shredded Cheddar cheese. Return to the hot oven and bake until cheese is melted, 2 to 3 minutes more.
8. 8 Top nachos with dollops of sour cream, pico de gallo, jalapeno, and green onions. Serve immediately.

By France Cevallos