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Best Burritos
Dinner Mexican

Best Burritos

4.0

Prep
Cook
Total

Instructions

  1. 1 In a small pot heat the refried beans until they are heated through, approximately 5 minutes.
  2. 2 Warm the tortilla in a dry frying pan over medium-high heat.
  3. 3 Lay the burrito on a flat surface. Place the refried bean in the center of the burrito, layer the cheese, pepper, sour cream and hot sauce over the beans. Roll the tortilla so that the mixture is wrapped in the center. Serve warm.

By Brooke McCorkhill

Crunchy Corn Chip Tacos
Dinner Mexican

Crunchy Corn Chip Tacos

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Brown the ground beef in a large skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain excess grease; stir in water and taco seasoning mix. Reduce heat to low and simmer the meat mixture until thickened, 4 to 6 minutes.
  3. 3 Bake taco shells on a baking sheet in the preheated oven until crisp, 3 to 4 minutes. Let cool for about 5 minutes and break apart into bite-size pieces.
  4. 4 Transfer seasoned ground beef to a large serving bowl and mix in the nacho cheese corn chips, taco shell pieces, Mexican cheese blend, and hot pepper sauce.

By Dakota's Dishes

Chicken Enchilada Soup for the Stovetop
Dinner Mexican

Chicken Enchilada Soup for the Stovetop

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring broth to a boil in a large pot. Add celery and onion, reduce heat, and simmer until slightly tender, about 5 minutes. Stir in enchilada sauce and pumpkin. Return soup to a simmer and add chicken and corn. Mix well. Cook until heated through, 3 to 5 minutes. Add a dash or more of hot sauce.

By SlimCookins

Roasted Tomato Salsa II
Dinner Mexican

Roasted Tomato Salsa II

3.8

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat the broiler.
  2. 2 On a medium baking sheet, arrange tomatoes, garlic and onion. Place under the broiler. Checking frequently, heat 15 minutes, or until vegetables are charred. Remove from heat and allow to cool approximately 10 minutes.
  3. 3 Place charred vegetables in a blender or food processor with the water and blend until smooth. Stir in ground black pepper, hot pepper sauce, salt and hot chile sauce. Refrigerate the mixture until serving.

By Sara

Spicy Chicken Taquitos
Dinner Mexican

Spicy Chicken Taquitos

4.3

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil.
  2. 2 Combine shredded chicken, 1/2 of the pepper Jack cheese, Cheddar cheese, 2 tablespoons sour cream, 1 tablespoon hot pepper sauce, cilantro, red pepper flakes, garlic powder, and onion powder in a medium bowl; mix well.
  3. 3 Place equal amounts of filling onto each tortilla, roll tightly to close, and place seam-side down onto the prepared baking sheet.
  4. 4 Bake in the preheated oven for 10 minutes. Turn taquitos over, sprinkle with remaining pepper Jack cheese, and bake until cheese is melted and taquitos are crispy, about 5 more minutes.
  5. 5 While taquitos are baking, mix sour cream and hot pepper sauce together in a small bowl for dipping sauce. Serve with taquitos.

By lefread

Pollo Fajitas
Dinner Mexican

Pollo Fajitas

4.5

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic, and hot pepper sauce in a medium bowl. Place chicken in sauce, turning to coat. Marinate at room temperature for 30 minutes or cover and refrigerate for several hours.
  2. 2 Heat oil in a large skillet over high heat. Add chicken strips; cook and stir in hot oil for 5 minutes. Add onion and green pepper; sauté for 3 minutes. Remove from heat and sprinkle with lemon juice.

By Teresa C. Rouzer

Charley's Slow Cooker Mexican Style Meat
Dinner Mexican

Charley's Slow Cooker Mexican Style Meat

4.6

Prep
30 min
Cook
480 min
Total
530 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the beef in the hot skillet, and brown it quickly on all sides.
  3. 3 Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
  4. 4 Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
  5. 5 Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired).
  6. 6 Serve in tacos or burritos (see Cook's Note).

By CHARLEY357

Acapulco Chicken
Dinner Mexican

Acapulco Chicken

4.2

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Season chicken with 1/2 tablespoon chili powder, salt, and pepper. Heat oil in a large skillet over medium-high heat and sauté seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm.
  2. 2 In the same skillet, stir-fry bell pepper and onion until soft. Add jalapeño peppers, tomatoes, remaining 1/2 tablespoon chili powder, and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir-fry for 2 minutes more.

By CapeCodLorrie

Mexican Shrimp Cocktail
Dinner Mexican

Mexican Shrimp Cocktail

4.7

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place shrimp in a large bowl. Stir in red onion, cilantro, and garlic.
  3. 3 Add tomato and clam juice, ketchup, lime juice, horseradish, and hot pepper sauce; mix well to combine. Season with salt.
  4. 4 Gently stir in avocado. Cover, and refrigerate for 2 to 3 hours.

By Sarah Z

Baked Chicken Fajitas
Dinner Mexican

Baked Chicken Fajitas

5.0

Prep
25 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  2. 2 Place chicken in the bottom of the prepared pan and sprinkle with taco seasoning. Add potatoes, onion, bell pepper, garlic, oregano, and hot pepper sauce. Pour undrained tomatoes over top and cover with aluminum foil or lid.
  3. 3 Bake in the preheated oven until potatoes are tender and chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

By Teresa_S

Best Refried Beans
Dinner Mexican

Best Refried Beans

5.0

Prep
15 min
Cook
95 min
Total
590 min

Instructions

  1. 1 Put pinto beans into a bowl and cover with 2 inches of water. Soak for 8 hours to overnight.
  2. 2 Drain beans. Transfer to a medium saucepan and cover with water by about 1 inch. Add onion, garlic, chili powder, cumin, celery seed, salt, and black pepper. Bring to a boil, then reduce the heat to low, cover, and cook for 1 1/2 hours.
  3. 3 Use a colander to separate the liquid from the solids. Transfer the solids to a food processor. Add diced tomatoes, hot sauce, oregano, and cayenne; blend to desired consistency.

By anewshootingstar

Slow Cooker Green Chile Stew
Dinner Mexican

Slow Cooker Green Chile Stew

4.5

Prep
20 min
Cook
370 min
Total
390 min

Instructions

  1. 1 Combine the pork, tomatoes, green chiles, yams, onion, garlic, cumin, oregano, salt, black pepper, and hot pepper sauce in a slow cooker. Cover, and cook on Low until the pork is very tender, 6 to 7 hours.
  2. 2 Stir in the frozen corn, recover, and cook until the corn is hot, 10 to 15 minutes. Sprinkle with shredded Cheddar cheese to serve.

By Linz

Slow Cooker Chili
Dinner Mexican

Slow Cooker Chili

4.5

Prep
15 min
Cook
490 min
Total
505 min

Instructions

  1. 1 Place beef in a skillet over medium heat and cook until evenly brown, 8 to 10 minutes. Drain grease.
  2. 2 Transfer beef to a slow cooker and mix in onion, celery, bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, salt, basil, oregano, parsley, black pepper, and hot pepper sauce.
  3. 3 Cover and cook on Low for 8 hours.
  4. 4 Serve hot in bowls with your favorite toppings. Enjoy!

By Danelle

Light and Fresh Mexican Gazpacho
Dinner Mexican

Light and Fresh Mexican Gazpacho

5.0

Prep
60 min
Cook
Total
420 min

Instructions

  1. 1 Combine tomato and claim juice cocktail, tomato-vegetable juice cocktail, celery, avocados, bell peppers, cucumbers, hot pepper sauce, green onions, cilantro, red onion, red wine vinegar, lemon juice, minced garlic, and garlic powder in a large nonreactive bowl; season with salt and black pepper. Refrigerate to blend flavors, at least 6 hours.

By Kara Adkins

Citrus Carne Asada Marinade
Dinner Mexican

Citrus Carne Asada Marinade

4.7

Prep
15 min
Cook
10 min
Total
1465 min

Instructions

  1. 1 Combine onion, soy sauce, lime juice, lemon juice, orange juice, cilantro, chili powder, garlic, cumin, oregano, coriander, hot sauce, chipotle pepper, black pepper, and sugar in a 1-gallon plastic zip-top bag. Add steak and seal. Marinate in the refrigerator, turning and massaging meat frequently, for up to 24 hours.
  2. 2 Heat olive oil in a large frying pan over high heat. Add steak and marinade. Cook steak until medium-rare to medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 to 140 degrees F (54 to 60 degrees C).

By judy2304

Fiesta Chicken and Black Bean Enchiladas from Mission
Dinner Mexican

Fiesta Chicken and Black Bean Enchiladas from Mission

4.7

Prep
35 min
Cook
70 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11x2-inch baking dish with cooking spray.
  2. 2 Pour chicken broth into a small frying pan and bring to a simmer. Add chicken, cover, and simmer until no longer pink in the center and the juices run clear, about 25 minutes, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the pan and let cool.
  3. 3 In the same frying pan, add onion and red pepper. Sauté over medium heat until soft, approximately 5 minutes. Remove from the heat.
  4. 4 Shred cooled chicken and place into a large bowl. Add onion mixture, black beans, corn, cilantro, and chiles. Stir in 2 cups Cheddar and sour cream until thoroughly blended. Add Tabasco, salt, and pepper.
  5. 5 Place 1/8 of the mixture into center of each tortilla. Roll tortillas and place into the prepared baking dish. Pour enchilada sauce over top and sprinkle with remaining 1/4 cup Cheddar.
  6. 6 Bake in the preheated oven until sauce bubbles and enchiladas are heated through, about 35 minutes.

By Mission Foods

Quick Chili
Dinner Mexican

Quick Chili

4.7

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Heat a large stockpot over medium-high heat. Cook and stir ground beef in the hot pot until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  2. 2 Add onion and garlic to beef and cook until onion is translucent, 3 to 4 minutes.
  3. 3 Stir in diced tomatoes with chile peppers, kidney beans, pinto beans, tomatoes, tomato sauce, water, chili powder, sugar, hot pepper sauce, cumin, salt, and pepper.
  4. 4 Bring to a boil, reduce heat, and simmer for 30 minutes.
  5. 5 Serve hot and enjoy!

By Pam Smith

Veggie Pizzadillas Recipe
Dinner Mexican

Veggie Pizzadillas Recipe

4.7

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Place tortillas on a baking sheet covered with foil; lightly brush each with olive oil and prick all over with a fork.
  2. 2 Bake tortillas in the preheated oven until they are puffed and golden, 5 to 6 minutes. Remove from the oven and allow to cool on a cooling rack.
  3. 3 Heat remaining olive oil in a large skillet over medium heat. Add onion, poblano chile, and red bell pepper; cook and stir until onions are translucent and lightly browned, 8 to 10 minutes. Stir in black beans, corn, garlic, oregano, and salt; cook and stir until mixture is heated through, about 5 minutes.
  4. 4 Return tortillas to the foil-lined baking sheet in a single layer; spoon 1 tablespoon enchilada sauce over each tortilla. Top with 1/4 of the black bean and corn mixture and 1/4 of the shredded Mexican cheese.
  5. 5 Bake pizzadillas in the preheated oven until cheese melts, 5 to 6 minutes.
  6. 6 Remove pizzadillas from oven; top each with sour cream, queso fresco, and cilantro. Add a dash of hot pepper sauce to each slice.

By innermuse

Take-Out Fake-Out Pollo Con Crema
Dinner Mexican

Take-Out Fake-Out Pollo Con Crema

4.5

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Sprinkle chicken cubes with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat, and cook and stir the chicken until the juices run clear, 5 to 10 minutes. Transfer the chicken to a bowl, and heat 1 more tablespoon olive oil in skillet over medium heat. Cook and stir the mushrooms, bell peppers, onion, and garlic until the vegetables are beginning to brown, about 10 minutes. Transfer the vegetables into the bowl with the chicken.
  2. 2 Melt butter over medium-high heat in the same skillet, and whisk in the flour. Cook the mixture, whisking constantly, until the roux is lightly browned and gives off a toasted fragrance, about 2 minutes. Whisk in the broth, bring to a simmer, and whisk until thickened. Reduce heat to low, and whisk in the cream, sour cream, ketchup, hot sauce, cumin, and ground dried chiles. Cover the skillet, and simmer until thick and the flavors have blended, about 15 minutes, stirring occasionally. Gently stir in the chicken and vegetables. Serve rolled in flour tortillas.

By Sarah Jo

Vegetarian Tortilla Soup with Avocado
Dinner Mexican

Vegetarian Tortilla Soup with Avocado

4.7

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Arrange tortilla strips on a baking sheet and lightly with cooking spray.
  3. 3 Bake in the preheated oven until golden and crispy, 8 to 10 minutes.
  4. 4 Heat peanut oil in a stockpot over medium-high heat; saute onion, red bell pepper, and garlic until onion is translucent, 5 to 10 minutes. Add tomatoes with juice, zucchini, corn, and mushrooms; saute until zucchini is slightly softened, 3 to 4 minutes.
  5. 5 Mix vegetable broth, chili powder, hot sauce, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup until vegetables are tender, 20 to 25 minutes. Stir cilantro into soup and remove stockpot from heat.
  6. 6 Ladle soup into serving bowls; top with tortilla strips, avocado slices, and Monterey Jack cheese.

By april

Creamy Chicken Enchiladas with White Sauce
Dinner Mexican

Creamy Chicken Enchiladas with White Sauce

3.0

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Heat oil in a skillet over medium-high heat. Add onion and bell pepper; cook and stir until onion has browned, about 5 minutes. Add drained chicken breast and flake it apart with a fork. Stir in taco seasoning and cook until until vegetables have softened, 3 to 5 minutes.
  2. 2 Mix condensed soup, diced tomatoes, Greek yogurt, milk, hot pepper sauce, lime juice, oregano, chili powder, and cumin together in a saucepan; bring to a simmer over medium heat. Simmer sauce for 10 minutes.
  3. 3 Preheat the oven to 375 degrees F (190 degrees C).
  4. 4 Wrap chicken mixture in tortillas and arrange in a 9x13-inch baking pan. Pour sauce on top and sprinkle with Cheddar cheese.
  5. 5 Bake in the preheated oven until cheese is golden brown, about 30 minutes.

By SKBrown617

All-in-One-Pan Chicken Enchiladas
Dinner Mexican

All-in-One-Pan Chicken Enchiladas

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium heat. Add chicken breasts; drizzle Worcestershire sauce and hot sauce on top. Season with cumin, paprika, cayenne pepper, salt, and pepper. Cover and cook, breaking chicken apart into small chunks with a wooden spoon, until no longer pink in the center and the juices run clear, about 15 minutes. Stir in lemon juice.
  2. 2 Reduce heat to medium-low. Mix in black beans, red bell pepper, orange bell pepper, green bell pepper, onion, and tortilla strips. Simmer until peppers are slightly softened, about 5 minutes. Add cream of chicken soup, cream cheese, Cheddar cheese, and sour cream. Cook and stir until cheeses are melted and hot, about 5 minutes.

By sillybakedbunny

Turkey Cream Cheese Enchiladas
Dinner Mexican

Turkey Cream Cheese Enchiladas

4.4

Prep
25 min
Cook
75 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease two 9x12-inch baking dishes.
  2. 2 Heat butter and olive oil in a large skillet over medium heat. Stir in onion and bell peppers; cook and stir until peppers have softened and onion has turned translucent, about 10 minutes. Add kosher salt, black pepper, chipotle pepper, ancho pepper, cumin, and paprika. Cook and stir until seasonings become fragrant, about 5 more minutes.
  3. 3 Add cream cheese, sour cream, and heavy cream; stir well to combine. Cook over low heat until mixture is heated through and creamy, about 5 minutes. Remove the skillet from heat and cool for about 10 to 15 minutes. Reserve 1/2 of the cream-pepper mixture for topping.
  4. 4 Combine shredded turkey with 2 1/2 cups Cheddar cheese in a large bowl. Add remaining cream-pepper mixture and stir lightly to mix. Set aside.
  5. 5 Heat vegetable oil in a large skillet over medium heat until oil is hot but not smoking, about 2 minutes. Cook 1 tortilla at a time in hot oil until hot and pliable, 20 to 30 seconds. Stack warmed tortillas and cover to retain heat.
  6. 6 To assemble enchiladas, lay a few tortillas on the counter. Place 1/4 cup creamy turkey filling in a line down the center of each tortilla, roll tortillas, and lay a total of 11 enchiladas, seam-side down, into each prepared baking dish. Top each dish with 1/2 of the reserved cream-pepper mixture.
  7. 7 Bake in the preheated oven until enchiladas are heated through and sauce begins to brown and bubble, 20 to 25 minutes. Remove the baking dishes from the oven, sprinkle each with 3/4 cup Cheddar cheese, and return to the oven to finish baking until topping is melted, browned, and bubbling, about 15 more minutes. Let stand for about 10 minutes before serving.

By Josh C

Taco Bean Salad
Dinner Mexican

Taco Bean Salad

4.2

Prep
30 min
Cook
35 min
Total
65 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Cook and stir onion until it has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
  2. 2 Cook and stir ground beef into onion until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in chili powder, oregano, and cumin until incorporated, 1 minute. Remove from heat. Stir in olives, kidney beans, garbanzo beans, pinto beans, and black beans; cool.
  3. 3 Mix together mayonnaise, taco sauce, and hot pepper sauce in a bowl. Refrigerate until ready to serve. Layer lettuce with tomatoes, Cheddar cheese, bean mixture, tortilla chips, and dressing to serve.

By penguinite

Award Winning Chili Con Carne
Dinner Mexican

Award Winning Chili Con Carne

4.6

Prep
15 min
Cook
140 min
Total
155 min

Instructions

  1. 1 Heat oil in a large saucepan over medium heat. Add green pepper and onion; cook and stir until softened. Stir in ground beef and cook until browned. Stir in wine and crumble over bouillon cubes; cook for a few minutes.
  2. 2 Stir in chopped tomatoes, tomato paste, and garlic. Season with parsley, basil, chili powder, paprika, cayenne pepper, and oregano. Stir in salt and pepper.
  3. 3 Bring to a boil over high heat. Reduce heat to medium-low; cover, and simmer for 90 minutes, stirring occasionally.
  4. 4 Stir in kidney beans and hot pepper sauce. Add reserved tomato juice if more liquid is needed; continue to simmer for an additional 30 minutes.
  5. 5 Whisk flour, cornmeal, and water together in a small bowl until smooth; stir into chili and simmer for a further 10 minutes, or until chili has thickened up.

By CHEFJIMMY

Real Chiles Rellenos
Dinner Mexican

Real Chiles Rellenos

4.7

Prep
45 min
Cook
60 min
Total
125 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and place poblano peppers on the foil. Broil in the preheated oven until the skins are blackened and blistered over 80% of the surface, 8 to 10 minutes per side. Remove from the oven and turn the broiler off.
  3. 3 Transfer peppers to a resealable plastic bag. Seal the bag and let peppers steam and cool for about 20 minutes. Remove cooled peppers from the bag; scrape off and discard blackened skin.
  4. 4 Cut a slit lengthwise into the side of each pepper, then remove the seeds and veins. To reduce spiciness, rinse out any remaining seeds with water, then pat dry with paper towels.
  5. 5 Line a baking sheet with parchment or waxed paper. Place 1/2 cup flour into a shallow bowl for dredging.
  6. 6 Mix mozzarella, Monterey Jack, and Cheddar together in a bowl until thoroughly blended. Divide into four equal portions, then lightly squeeze each portion in your hands to make a cone shape. Insert each cone through the slit into a pepper, then pin the openings closed with toothpicks.
  7. 7 Dredge stuffed peppers in flour, then dust off any excess. Place onto the prepared baking sheet and into the freezer for at least 30 minutes while you make the sauce. Keep remaining dredging flour available for Step 10.
  8. 8 To make the sauce, purée stewed tomatoes in a blender and set aside. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and sauté for about 30 seconds. Pour in puréed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce the heat to medium-low and simmer, stirring often, until sauce is reduced by half and thickened, about 20 minutes. While the sauce is simmering, preheat the oven to 200 degrees F (95 degrees C) and warm a platter in the oven.
  9. 9 To make the batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. Beat egg whites in a separate bowl with an electric mixer until stiff peaks form. Lightly mix in egg yolk and flour mixture until a fluffy batter forms.
  10. 10 Remove peppers from the freezer and dredge in flour again. Shake off excess flour, then use a spoon to gently dip each pepper into egg batter until completely coated.
  11. 11 Heat frying oil in a heavy cast iron skillet over medium-high heat until shimmering. Working in batches, gently place coated peppers into hot oil and fry until batter is golden brown and cheese filling is hot, about 5 minutes per side. Transfer fried peppers to the warmed platter while you finish frying.
  12. 12 To serve, ladle a generous spoonful of sauce onto each plate, then place a pepper in the center.
  13. 13 Serve hot with a dollop of sour cream over top.

By FatDogLane

Restaurant-Style Tequila Lime Chicken
Dinner Mexican

Restaurant-Style Tequila Lime Chicken

4.6

Prep
30 min
Cook
20 min
Total
170 min

Instructions

  1. 1 Combine water, teriyaki sauce, lime juice, garlic, liquid smoke, salt, ginger, and tequila in a medium nonporous glass bowl and mix all together. Add chicken and turn to coat; cover bowl and refrigerate for 2 to 3 hours.
  2. 2 Meanwhile, make the Mexi-Ranch Dressing: mix mayonnaise, sour cream, milk, tomato, peppers, onion, parsley, hot pepper sauce, salt, dill weed, paprika, cayenne pepper, cumin, chili powder, and ground black pepper in a medium bowl and mix well until smooth. Cover bowl and chill until needed.
  3. 3 Set oven rack about 6 inches from the heat source and preheat the oven's broiler, or preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. 4 Remove chicken from marinade, discarding any remaining marinade. Grill or broil chicken for 3 to 5 minutes per side, or until chicken is cooked through and juices run clear.
  5. 5 Arrange cooked chicken in a 9x13-inch baking dish. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by 1/4 cup of cheese blend. Broil in preheated oven for 2 to 3 minutes, or just until cheese has melted.
  6. 6 Spread a bed of about 1/2 cup crumbled corn chips or tortilla strips on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.

By Robbie Rice

Simple Delicious Grilled Chicken Wings
Dinner American

Simple Delicious Grilled Chicken Wings

4.7

Prep
10 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Heat hot sauce and butter in a saucepan over low heat until butter melts. Off heat, stir until hot sauce and butter are well combined.
  3. 3 Grill wings until no longer sticking to the grate, 10 to 15 minutes. Flip wings; grill until mostly cooked through, about 10 minutes more.
  4. 4 Shut heat on one side of the grill. Dip 3 or 4 wings at a time into sauce; place over indirect heat. Grill until cooked through and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted near but not touching bones should read 165 degrees F (74 degrees C).
  5. 5 Place wings in a large bowl. Cover with aluminum foil; set aside for 10 minutes or until ready to serve.

By the kobers