Type what you have

Ingredients

• ✓ flour
• poblano pepper
• chicken broth
• salt
• pepper
• nutmeg
• milk
• margarine

Instructions

1. 1 Preheat the oven's broiler.
2. 2 Place poblanos on a baking sheet and place in the oven. Allow skin to blacken and blister, turning chile peppers until all sides are done. Transfer them to a paper bag and seal for about 15 to 20 minutes. Remove from the bag and peel the skins off under running water. Remove stems and seeds.
3. 3 In a blender, combine poblanos, broth, salt, pepper, and nutmeg. Blend until smooth.
4. 4 In a small saucepan over medium heat, warm milk and set aside.
5. 5 In another saucepan over medium heat, melt butter or margarine, add flour and stir well. Add warmed milk and stir until well blended. Add poblano mixture and mix well. Reduce heat to low and simmer for 30 minutes.

By MARBALET

Ingredients

• ✓ flour
• butter
• half and half
• vegetable broth
• carrot
• parsley
• basil
• red pepper flake
• salt
• black pepper

Instructions

1. 1 Steam carrots until tender.
2. 2 In a blender or food processor, combine cooked carrots and 3/4 cup broth. Blend until smooth. Set aside.
3. 3 In a medium saucepan, melt butter over medium heat. Stir in flour, parsley, basil, and red pepper flakes. Add half-and-half cream all at once. Cook and stir until slightly thickened and bubbly. Stir in carrot mixture and remaining broth. Season with salt and black pepper. Thin with milk or water if needed.

By Tricia

Ingredients

• ✓ flour
• margarine
• onion
• garlic
• heavy cream
• peanut butter
• peanut
• chicken broth
• salt
• pepper

Instructions

1. 1 In a heavy soup pot melt the butter. Add the onion, garlic, flour and peanut butter. Stir until very smooth. Beat in the stock and season well with salt and pepper. Simmer over low heat until thick, about 20 minutes. Stir in the cream and heat through. Serve warm with ground peanuts.

By Michelle Chen

Ingredients

• ✓ flour
• butter
• mushroom
• sherry
• chicken broth
• milk
• spinach
• green onion
• nutmeg
• salt
• pepper
• shrimp

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Whisk in flour, and cook until the mixture turns a darker yellow color, about 5 minutes. Stir in the mushrooms, and cook for 2 minutes.
2. 2 Whisk in the sherry, chicken broth, and milk, then add the spinach, green onion, nutmeg, salt, and pepper. Bring to a boil over high heat, whisking constantly, then reduce heat to medium low, and simmer until the spinach is tender, 15 to 20 minutes. Garnish with shrimp to serve.

By SunnyByrd

Ingredients

• ✓ flour
• vegetable oil
• beef chuck
• tomato
• green chili
• serrano chile
• yellow onion
• beer
• water
• cumin
• cilantro
• salt
• pepper

Instructions

1. 1 Heat oil in a heavy bottomed pan over medium high heat. Dredge beef cubes in flour. Cook in hot oil until browned on all sides, reducing heat if necessary. Add tomatoes, green chilies, serrano chiles, onions, beer, water, cumin, salt, and pepper. Cover and simmer for 2 hours. Add chopped cilantro, and simmer 1 hour longer.

By AIMEE359

Ingredients

• ✓ flour
• butter
• onion
• jerusalem artichoke
• potato
• brandy
• chicken broth
• heavy cream
• salt
• pepper
• parsley

Instructions

1. 1 Melt the butter in a large pan over medium heat until foamy. Add the onions, artichokes and potatoes and cook, covered, over low heat for 10 minutes. Uncover and cook for and additional 8 minutes.
2. 2 Stir in the brandy, and flour, and cook for 1 minute. Gradually stir in about 2 cups of the stock, stirring continuously, until the soup boils and thickens. Simmer for a further 5 minutes. Transfer to a food processor and puree until smooth, adding more stock if needed.
3. 3 Return to the pan, add the cream and season well with salt and freshly ground black pepper, then reheat. Sprinkle with the chopped parsley, to serve.

By Michelle Chen

Ingredients

• ✓ flour
• butter
• garlic
• onion
• morel mushroom
• chicken soup base
• water
• heavy cream
• thyme
• salt
• black pepper

Instructions

1. 1 Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes. Stir in chicken soup base and flour; cook for 1 to 2 minutes. Pour in water and cream; bring to a simmer, and cook 5 minutes.
2. 2 Puree half of the soup in small batches, filling the blender no more than halfway full each time. Return soup puree to pot. Cook on low 10 to 15 minutes. Season with thyme and salt and pepper before serving.

By Jennifer F

Ingredients

• ✓ flour
• butter
• onion
• butter
• milk
• chicken stock
• broccoli floret
• carrot
• celery
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt 1 tablespoon butter in a skillet over medium-high heat. Add onion; cook and stir until tender and translucent, about 5 minutes. Set aside.
3. 3 Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
4. 4 Gradually add milk while whisking constantly; stir in chicken stock and bring to a simmer.
5. 5 Cook until mixture is thickened, about 15 to 20 minutes.
6. 6 Add broccoli, carrots, celery, and sautéed onion; simmer until all the vegetables are tender, about 10 to 15 minutes.
7. 7 Stir in Cheddar cheese until melted; season with salt and pepper to taste before serving.

By gildawen

Ingredients

• ✓ flour
• pepper
• salt
• cayenne pepper hot sauce
• lemon juice
• milk
• cornstarch
• sour cream
• water
• beef bouillon
• rotisserie chicken
• button mushroom
• salt
• green onion
• nutmeg
• tarragon
• butter

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add tarragon, nutmeg, green onions, and salt. Cook until the green onions soften, about 4 minutes. Add mushrooms and continue cooking until tender, about 5 minutes more. Fold in chicken and continue to cook until just heated through, about 1 minute. Sprinkle flour over mixture, stirring until completely absorbed into mixture, 3 to 4 minutes.
2. 2 Dissolve bouillon cubes in hot water. Add to the skillet about 1/2 cup at a time, stirring to dissolve any clumps of flour between batches. Increase heat and bring mixture to a boil. Lower heat to medium. Add sour cream and stir until well combined. .
3. 3 Dissolve cornstarch into cold milk, then stir into soup. Increase the heat to medium-high and cook until soup begins to bubble, but not boil. Lower heat to medium, add lemon juice, hot sauce, and salt and pepper to taste. Serve hot.

By Katie Davis

Ingredients

• ✓ flour
• popcorn
• cheddar cheese
• hot pepper sauce
• mustard
• worcestershire sauce
• mustard
• half and half
• milk
• chicken broth
• beer
• butter
• cayenne pepper
• black pepper
• salt
• garlic
• celery
• onion
• carrot
• bacon

Instructions

1. 1 Gather all ingredients.
2. 2 Heat bacon in a large Dutch oven over medium heat. Cook, stirring occasionally, until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate, reserving drippings.
3. 3 Add carrots, onion, and celery to drippings and increase heat to medium-high. Cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in garlic, salt, pepper, and cayenne; cook, stirring constantly, until fragrant, about 1 minute.
4. 4 Add butter and cook, stirring constantly, until melted. Add flour and cook, stirring constantly, until lightly browned, about 2 minutes.
5. 5 Stir in beer, and cook, stirring occasionally, until thickened, about 2 minutes.
6. 6 Stir in broth and half-and-half; bring to a boil. Reduce heat to medium to maintain a simmer and cook, stirring occasionally, just until mixture lightly coats the back of a spoon, 12 to 15 minutes.
7. 7 Stir in Dijon, Worcestershire, dry mustard, and hot sauce until fully incorporated. Remove from heat.
8. 8 Add cheese, 1/2 cup at a time, stirring constantly until melted before adding more.
9. 9 Serve hot, topped with popcorn and reserved bacon.

By SAVVYHOSTESS

Ingredients

• ✓ flour
• lemon
• cayenne pepper
• vermicelli
• parsley
• cilantro
• water
• green lentil
• chickpea
• water
• celery
• tomato
• chicken broth
• tomato paste
• garlic
• cinnamon
• black pepper
• ginger
• cumin
• coriander
• paprika
• kosher salt
• yellow onion
• lamb shoulder
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a stock pot over medium-high heat and cook cubed lamb until nicely browned and some of the fat has rendered, about 5 minutes.
3. 3 Toss in diced onion and a generous pinch of salt. Cook, stirring often, until onion is soft and lightly browned, 4 to 5 minutes. Season with smoked paprika, coriander, cumin, ground ginger, black pepper, and cinnamon. Add minced garlic and cook and stir until fragrant, 30 seconds to 1 minute.
4. 4 Add tomato paste and cook and stir for about 1 minute.
5. 5 Add chicken broth, crushed tomatoes, and celery; stir until well combined. Add water and bring to a boil over high heat.
6. 6 Once soup is boiling, add chickpeas and green lentils; season with salt to taste. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
7. 7 Mix flour and 2 tablespoons cold water in a small bowl and drizzle slurry into the soup to thicken.
8. 8 Bring back to a simmer and add 1/2 of the cilantro and 1/2 of the parsley; stir to combine.
9. 9 Simmer on medium-low heat until meat and lentils are perfectly tender and soup has thickened, about 20 more minutes.
10. 10 Stir in vermicelli pasta and cook until tender, 10 to 15 minutes. Taste and adjust seasoning with cayenne and salt. Add remaining chopped cilantro and parsley and finish by drizzling lemon juice to taste into the soup.
11. 11 Serve immediately with a drizzle of olive oil.

By John Mitzewich

Ingredients

• ✓ flour
• chili powder
• onion powder
• oregano
• salt
• vegetable oil
• water

Instructions

1. 1 Mix flour, chili powder, onion powder, oregano, and salt together in a small bowl.
2. 2 Heat oil in a large saucepan over low heat. Whisk flour mixture into hot oil until smooth. Pour water into mixture in small amounts and whisk to incorporate smoothly between additions. Bring the gravy to a simmer for 5 minutes. Remove from heat and cool 10 minutes.

By tpf2005

Ingredients

• ✓ flour
• hash brown
• egg
• onion
• salt
• olive oil
• chorizo sausage
• onion
• garlic
• milk
• cilantro
• cumin
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch pie pan.
2. 2 Combine hash browns, 1 egg, minced onion, flour, and salt in a bowl. Pour into the prepared pie pan and smooth down to form a crust.
3. 3 Bake in the preheated oven for 30 minutes. Brush the crust with olive oil and continue to bake until golden and set, about 10 minutes more. Remove from the oven and reduce temperature to 350 degrees F (175 degrees C).
4. 4 Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Add chopped onion and garlic and saute for another 3 minutes. Remove any extra grease from the pan if desired.
5. 5 Beat remaining eggs and milk together in a bowl until smooth; add cilantro and cumin.
6. 6 Spread half of the Monterey Jack cheese onto the potato crust. Spoon chorizo mixture over and top with remaining Monterey Jack cheese. Pour egg mixture over the top.
7. 7 Bake in the preheated oven until eggs are set and the top of the pie is slightly browned, 35 to 40 minutes. Serve warm.

By Dana

Ingredients

• ✓ flour
• ground pork sausage
• egg
• green chile pepper
• flour tortilla
• cheddar cheese
• milk

Instructions

1. 1 Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons drippings; set sausage aside. Preheat oven to 350 degrees F (175 degrees C).
2. 2 Add the eggs and green chiles to the skillet; cook, stirring occasionally, until eggs are scrambled and set.
3. 3 Lightly grease a 9x13 inch baking pan. Place the tortillas on a counter top or other clean surface. Cover each tortillas with portions on sausage, cheese and eggs. Roll up the tortillas and place them seam side down in the baking dish.
4. 4 Heat reserved sausage drippings in the skillet. Sprinkle on the flour and stir. Add milk, stirring constantly, until the gravy begins to thicken. Pour the gravy on top of the tortilla rolls.
5. 5 Bake in preheated oven for 10 to 15 minutes, until gravy is bubbly.

By Kayse

Ingredients

• ✓ flour
• onion flake
• beef bouillon granules
• garlic salt
• cumin
• paprika
• chili powder
• cayenne pepper
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk together onion flakes, flour, bouillon granules, garlic salt, cumin, paprika, chili powder, cayenne pepper, and sugar in a bowl.

By FoodUnlcom

Ingredients

• ✓ flour
• paprika
• salt
• black pepper
• garlic powder
• round steak
• olive oil
• onion
• tomato
• green chile

Instructions

1. 1 Combine flour, paprika, salt, pepper, and garlic powder in a large bowl, mix to combine. Toss beef in flour mixture until well coated.
2. 2 Heat olive oil in a skillet over medium-high heat. Sear beef until browned on all sides, about 5 minutes. Depending on the size of your skillet, you might need to sear the beef in batches. Remove from skillet. Add onion, scraping off all the browned bits, and sauté until softened, 3 to 4 minutes.
3. 3 Add beef, onions, and diced tomatoes, undrained, into a slow cooker; mix to combine. Cook on Low until beef is tender and flavors have combined, 2 to 3 hours.

By Yoly

Ingredients

• ✓ flour
• vegetable shortening
• white sugar
• egg
• orange
• vanilla extract
• masa harina
• baking powder
• cinnamon

Instructions

1. 1 Beat shortening and sugar in a large bowl with an electric mixer until creamy. Mix in eggs, orange zest, and vanilla.
2. 2 Combine corn flour, baking powder, cinnamon, and flour in another bowl; stir to combine. Add 1/2 of the flour mixture to the shortening mixture; mix on low speed until combined. Add remaining flour mixture and knead with your hands until dough is combined.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Roll a small portion of dough into a thin log; pinch the ends together to form a small ring. Place onto an ungreased baking sheet. Repeat with the rest of the dough, placing coricos as closely together on two baking sheets as you like; they do not spread.
5. 5 Bake in the preheated oven until coricos are golden brown all over, about 45 minutes, switching racks halfway through.
6. 6 Remove from the oven and transfer to wire racks to cool.

By StuffieAnnie

Ingredients

• ✓ flour
• ham
• green onion
• green bell pepper
• cheddar cheese
• flour tortilla
• egg
• half-and-half
• milk
• garlic powder
• hot pepper sauce

Instructions

1. 1 Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 cup of ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9x13-inch baking dish.
2. 2 In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate 8 hours to overnight.
3. 3 The next morning, preheat the oven to 350 degrees F (175 degrees C).
4. 4 Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle casserole with remaining 1 cup shredded cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.

By dblunck

Ingredients

• ✓ flour
• butter
• milk
• provolone cheese
• salt
• white pepper
• ground beef
• salt
• garlic granule
• black pepper
• onion
• tortilla

Instructions

1. 1 Quesadilla:
2. 2 Melt butter in a saucepan over medium-low heat. Whisk in flour until well incorporated. Slowly pour in milk, whisking constantly, until mixture is smooth. Add provolone cheese, salt, and white pepper and whisk well until cheese has melted and sauce is smooth, 3 to 5 minutes. Set aside.
3. 3 Meanwhile, cook ground beef in a skillet over medium-high heat until lightly browned, 3 to 5 minutes. Season with salt, garlic granules, and pepper. Add onions and cook until soft and translucent and ground beef is browned, 3 to 5 minutes.
4. 4 Drain off any residual fat that has accumulated in the skillet from the ground beef. Pour ground beef mixture into the cheese sauce. Rinse out skillet.
5. 5 Lay a tortilla into a nonstick skillet. Add some of the ground beef mixture to half of the tortilla. Fold the other side of the tortilla over, to sandwich filling together. Cook until tortilla is browned on each side, 2 to 3 minutes per side.
6. 6 Remove quesadilla and cut into wedges. Repeat with remaining tortillas. Serve immediately.

By thedailygourmet

Ingredients

• ✓ flour
• olive oil
• chicken breast
• onion
• jalapeno pepper
• navy bean
• green enchilada sauce
• chicken broth
• oregano
• chili powder
• cumin

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add chicken and cook until no longer pink, about 4 minutes. Add onion and jalapeño. Cook until onion is translucent, about 4 minutes. Stir in flour until incorporated.
2. 2 Add navy beans, enchilada sauce, chicken broth, oregano, chili powder, and cumin. Bring to a boil. Reduce heat and simmer until flavors combine, about 25 minutes.

By Soup Loving Nicole

Ingredients

• ✓ flour
• water
• long-grain white rice
• butter
• whole milk
• white sugar
• egg
• vanilla extract
• heavy cream
• raisin
• cinnamon

Instructions

1. 1 Bring water, rice, and butter to a boil in a large saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
2. 2 Whisk together 2 cups milk, sugar, egg, flour, and vanilla in a bowl; pour over cooked rice in the saucepan and stir to combine. Bring to a simmer over low heat and cook, stirring occasionally, for 15 minutes.
3. 3 Stir in remaining 1 cup milk, cream, raisins, and cinnamon until thoroughly mixed. Let cool for a few minutes. Serve warm or cold.

By crys7422

Ingredients

• ✓ flour
• cooking spray
• sugar
• egg
• all-purpose flour
• milk
• baking powder
• vanilla extract
• sweetened condensed milk
• evaporated milk
• heavy cream
• maraschino cherry

Instructions

1. 1 Make the cake: Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch springform pan with floured cooking spray.
2. 2 Beat 3/4 cup sugar and egg yolks in a mixing bowl with an electric mixer until light in color and doubled in volume. Stir in flour, milk, baking powder, and vanilla.
3. 3 Beat egg whites in a glass or metal bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, continuing to beat until medium peaks form. Fold 1/3 of the egg white mixture into the egg yolk mixture to lighten it. Fold in remaining egg whites, then pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a cake tester inserted into the middle comes out clean, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Loosen the edges with a knife, then remove the sides. Let cake cool completely on the wire rack, about 20 more minutes.
5. 5 Invert cake onto a deep serving plate and remove the pan bottom. Pierce the cake all over with a two-pronged meat fork or a cake tester.
6. 6 Make the filling and topping: Mix condensed milk, evaporated milk, and 1/4 cup whipping cream together in a bowl. Measure 1 cup milk mixture and refrigerate for another use. Slowly pour remaining milk mixture over the cake until absorbed.
7. 7 Pour remaining whipping cream into a chilled glass or metal bowl. Beat with an electric mixer until it thickens and reaches spreading consistency. Spread whipped cream over cake and garnish with cherries.
8. 8 If not serving immediately, refrigerate until ready to serve.

By Monica Jimenez

Ingredients

• ✓ flour
• poblano pepper
• olive oil
• butter
• 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

• ✓ flour
• butter
• egg
• white sugar
• self-rising flour
• lime
• sweetened condensed milk
• evaporated milk
• heavy cream
• amaretto liqueur
• heavy cream
• peach
• lime zest

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch springform pan.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Clean beaters.
3. 3 Beat egg yolks in a separate bowl until creamy. Add remaining 1/4 cup sugar and continue beating until pale yellow. Fold egg yolks into egg white mixture using a spatula. Sift in flour and carefully fold into the batter; mix in zest of 1 lime. Pour batter into the prepared springform pan.
4. 4 Bake in the preheated oven until edges pull away from the sides of the pan, about 30 minutes. Turn off oven but keep cake in the closed oven for an additional 20 minutes.
5. 5 Prepare the '3 milks' while cake is resting in the oven. Combine condensed milk, evaporated milk, 1 cup heavy cream, and amaretto liqueur in a blender; blend until well combined.
6. 6 Remove the cake from the springform pan and and place on a serving plate. Pierce the cake several times across the top with a fork. Pour the '3 milks' mixture over the cake. Refrigerate cake until cool and milk mixture has soaked in, about 1 hour.
7. 7 Beat 1 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Garnish the top of the cake with whipped cream, peach slices, and 1 teaspoon lime zest.

By mega

Ingredients

• ✓ flour
• beef chuck roast
• water
• beef broth
• red wine vinegar
• chili powder
• cumin
• onion
• green chile pepper
• monterey jack cheese
• sour cream
• oil
• corn tortilla
• monterey jack cheese

Instructions

1. 1 Cook beef: Place beef roast in a large saucepan; pour in water. Cover with a tight-fitting lid and simmer on low for 30 minutes. Increase heat to medium-high and brown beef on all sides. Once water has evaporated, add broth, vinegar, chili powder, and cumin. Cover tightly and reduce heat to low. Simmer until beef falls apart when lifted, 1 1/2 to 2 hours. Use 2 forks or your fingers to shred beef in the pan; allow to cool to room temperature.
2. 2 Make sauce: Heat a large skillet over medium-high heat. Sauté onion in the hot skillet until just soft, not browned. Mix in green chilies and flour. Stir constantly for 2 minutes to cook the flour taste out. Stir in Monterey Jack cheese and sour cream. Reduce heat to low and simmer for 10 minutes, stirring often, until cheese is melted and incorporated. Set sauce aside to cool.
3. 3 Prepare tortillas: Heat oil in a separate large skillet over medium-high heat. Use tongs to dip tortillas, one at a time, into hot oil until crisp, about 30 seconds per side. Drain on a paper towel-lined plate.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Spread 1/4 cup sauce down the center of a tortilla. Top with about 1/4 cup shredded beef. Roll up and place seam-side down in an 8x11-inch baking dish. Repeat with remaining tortillas, sauce, and beef. Sprinkle Monterey Jack cheese over rolled tortillas.
6. 6 Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

By Christy Campbell

Ingredients

• ✓ flour
• butter
• onion
• jalapeno pepper
• chile pepper
• garlic
• chicken broth
• chicken breast
• chili powder
• seasoned salt
• cumin
• cayenne pepper
• sour cream
• pepperjack cheese
• tortilla chip
• pico de gallo

Instructions

1. 1 Melt 2 tablespoons butter in a skillet over medium-high heat; saute onion, jalapeno pepper, chile pepper, and garlic until fragrant and lightly browned, about 3 minutes. Add chicken broth, chicken, chili powder, seasoned salt, cumin, and cayenne pepper; cook and stir until chicken is no longer pink in the center about 5 minutes.
2. 2 Melt 1 tablespoon butter in a microwave-safe bowl in the microwave, 15 to 20 seconds. Stir flour into melted butter until smooth.
3. 3 Mix flour-butter mixture and sour cream into chicken mixture; cook and stir until sauce is thickened, 2 to 4 minutes. Add pepperjack cheese to sauce and stir until melted, 2 to 3 minutes.
4. 4 Spread chips onto a serving platter; top with sauce and pico de gallo.

By belle4397

Ingredients

• ✓ flour
• cooking spray
• white cake mix
• all-purpose flour
• egg
• sugar
• milk
• canola oil
• vanilla extract
• baking powder
• evaporated milk
• sweetened condensed milk
• heavy cream
• coconut extract
• heavy cream
• vanilla pudding mix

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Coat two 9-inch round cake pans with cooking spray.
2. 2 Combine cake mix, flour, eggs, sugar, milk, canola oil, 1 teaspoon vanilla extract, and baking powder in a large bowl until thoroughly blended; pour into the prepared cake pans.
3. 3 Bake in the preheated oven until lightly browned and a toothpick inserted into centers comes out clean, 40 to 50 minutes. Cool cakes in pans about 10 minutes, then remove from pans. Place on wire racks to cool completely.
4. 4 Whisk evaporated milk, sweetened condensed milk, 6 tablespoons cream, remaining 1/2 teaspoon vanilla extract, and coconut extract in a bowl until smooth; refrigerate tres leches mixture.
5. 5 Beat 2 cups cream and pudding mix together in a separate bowl with an electric mixer until soft peaks form, 3 to 5 minutes; refrigerate mousse filling.
6. 6 Level cake by lightly cutting off a thin layer of each cake top using a long serrated knife. Place cakes, leveled-sides up, on pieces of waxed paper. Poke holes all over cakes with a skewer. Slowly pour tres leches mixture over cakes, about 1/2 cup at a time, waiting until mixture has soaked in before adding more. Wrap cake layers in plastic wrap; refrigerate until chilled, at least 4 hours.
7. 7 Unwrap one cake layer; place onto a serving platter, leveled-side up. Top cake with mousse filling. Gently place second cake layer over filling, leveled-side down. Refrigerate leftovers.

By Angela Welch

Ingredients

• ✓ flour
• low-fat mexican cheese blend
• tortilla
• black bean
• green bell pepper
• green chile
• onion
• olive oil
• ground beef
• cooking spray
• salt
• cumin
• oregano
• tomato paste
• chicken stock
• chili powder
• vegetable oil

Instructions

1. 1 Heat vegetable oil in a saucepan over medium heat. Add flour; cook and stir using a wooden spoon until smooth, 1 to 2 minutes. Mix in chili powder and cook until fragrant, about 30 seconds. Stir in chicken stock, tomato paste, oregano, cumin, and salt; bring to a boil. Reduce heat and simmer enchilada sauce until thickened and smooth, about 15 minutes.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Coat the inside of a 9x13-inch baking dish with cooking spray.
3. 3 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
4. 4 Heat olive oil in a separate skillet over medium heat; cook and stir onion, green chiles, and green bell pepper until softened, 5 to 10 minutes. Mix in ground beef and black beans. Stir in 1/2 of the enchilada sauce; cook and stir 1 to 2 minutes.
5. 5 Spoon beef mixture evenly onto the center of each tortilla and roll tortilla around filling. Place tortillas, seam-side down, in the baking dish. Cover tortillas with remaining enchilada sauce and Mexican cheese blend.
6. 6 Bake in the preheated oven until cheese is melted, about 20 minutes.

By Heather Marie

Ingredients

• ✓ flour
• cilantro
• pomegranate seed
• vegetable oil
• all-purpose flour
• egg
• mexican cheese blend
• corn
• black bean
• squash blossom
• chorizo sausage
• poblano pepper
• cinnamon
• white sugar
• sour cream
• queso fresco
• milk
• walnut

Instructions

1. 1 Place walnuts into a bowl and cover with milk; soak in the refrigerator 3 to 4 hours to overnight.
2. 2 Drain walnuts and place into a food processor. Add queso fresco, sour cream, sugar, and cinnamon. Puree until completely smooth. Add milk to the food processor as necessary to make creamy. Set sauce aside.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
4. 4 Place poblano peppers onto the prepared baking sheet.
5. 5 Broil peppers in the preheated oven until skins blacken and blister, about 10 minutes, making sure to turn peppers halfway through cooking time. Remove from the oven and place peppers directly into a plastic resealable bag. Seal and allow to sit and steam for 15 minutes.
6. 6 Remove skins from peppers carefully by scraping them using a spoon or your fingers. Cut a slit down the long side of each pepper. Remove and discard seeds and veins and set peppers aside.
7. 7 Heat a skillet over medium heat. Saute chorizo in the skillet for 2 to 3 minutes. Add squash blossoms and continue cooking until meat is browned and crumbly and blossoms are wilted, 5 to 7 minutes. Stir in black beans and corn; cook 1 to 2 minutes more. Turn off heat and mix in Mexican cheese.
8. 8 Stuff peppers carefully with chorizo mixture, making sure not to overstuff so that peppers can be closed completely. Set aside.
9. 9 Place egg whites and yolks into 2 separate bowls. Whisk 1 tablespoon flour into yolks to make a paste. Beat egg whites using an electric mixer until stiff peaks form. Fold beaten egg whites into yolk mixture very gently to preserve volume of egg whites.
10. 10 Place 1 cup flour onto a plate. Dredge stuffed peppers into flour, covering all sides completely. Dip flour-covered stuffed peppers into egg mixture; entire peppers should be completely covered.
11. 11 Heat oil in a deep-fryer or a deep, heavy pan to 350 degrees F (175 degrees C).
12. 12 Deep-fry each pepper in the hot oil until golden, 2 to 4 minutes. Transfer to a wire rack to drain grease.
13. 13 Place cooked poblanos onto plates; pour walnut sauce over. Top with pomegranate seeds and cilantro. Serve.

By Diana71

Ingredients

• ✓ flour
• white sugar
• heavy cream
• heavy cream
• butter
• milk chocolate bar
• dark chocolate
• white sugar
• white sugar
• egg
• yogurt
• cinnamon
• cocoa powder
• almond
• butter
• butter
• dark chocolate
• red chile pepper

Instructions

1. 1 Place chiles in a bowl with water to cover; let soak until slightly softened, about 15 minutes.
2. 2 Place 1 1/2 cups dark chocolate and 1 cup plus 2 tablespoons butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
3. 3 Preheat oven to 325 degrees F (165 degrees C). Line a 10-inch springform pan with parchment paper.
4. 4 Place chiles in a food processor; process until finely chopped. Add almonds, cocoa powder, flour, and cinnamon; process until almonds are chopped. Add Greek yogurt. Mix chile mixture thoroughly into the bowl of melted chocolate to make the batter.
5. 5 Place egg yolks and egg whites into 2 different bowls. Place 3/4 cup sugar into the bowl of egg yolks; mix until fluffy and creamy. Stir carefully into the batter.
6. 6 Beat egg whites until foamy using an electric mixer. Add 6 tablespoons sugar gradually, continuing to beat until medium peaks form. Blend meringue carefully into the batter; pour batter into the prepared pan.
7. 7 Bake until a toothpick inserted into the center comes out mostly clean, 25 to 30 minutes. Let cake cool, at least 20 minutes.
8. 8 Combine 1 1/2 cups dark chocolate, milk chocolate, and 2 tablespoons butter in a bowl.
9. 9 Combine 1 cup plus 1 tablespoon heavy cream and 2 tablespoons sugar in a saucepan over medium heat; bring to a boil. Pour over the bowl of chocolate; mix thoroughly. Let ganache cool, at least 15 minutes. Spread over the cake.

By Ridiculina