Type what you have

Ingredients

• ✓ all-purpose flour
• baking powder
• salt
• water
• canola oil

Instructions

1. 1 Mix flour, baking powder, and salt together in a large bowl.
2. 2 Combine water and canola oil in a separate bowl. Mix into the flour mixture with a fork until dough forms a ball, adding 1/4 cup water if dough is too dry.
3. 3 Knead dough until smooth, 3 to 4 minutes. Divide into 14 egg-size balls. Cover bowl with a cotton towel. Let dough rest for 10 to 15 minutes.
4. 4 Roll 1 ball dough into an 8-inch tortilla on a floured work surface. Repeat with remaining dough.
5. 5 Preheat an ungreased cast iron griddle on medium-high heat. Place 1 tortilla on the hot griddle; cook until browned spots form, about 1 minute per side. Transfer to a plate; cover with a cotton towel to keep warm. Repeat with remaining tortillas, stacking them under the towel.

By Lela

Ingredients

• ✓ all-purpose flour
• baking powder
• salt
• shortening
• lard
• water

Instructions

1. 1 Combine flour, baking powder, and salt together in a large bowl. Cut in shortening by hand, or with a pastry cutter until mixture is crumbly. If mixture looks more floury than crumbly, add one or two more tablespoons of shortening. Add about 3/4 cup hot water, or just enough to moisten.
2. 2 Knead dough by hand or with a large fork, rubbing dough against the sides of the mixing bowl to gather any clinging dough. If dough still sticks to the side of the bowl, add a couple more tablespoons of flour until dough forms a soft round shape. For best results, cover dough with a clean dish towel, and let it rest for about an hour or so.
3. 3 Divide dough into 12 equal-sized balls. Roll each ball on a lightly floured surface to about 1/8-inch thick.
4. 4 Heat a cast iron skillet over medium heat.
5. 5 Place a tortilla in the preheated pan and cook until browned and slightly puffy, about 30 seconds to 1 minute. Turn tortilla over to brown on second side, about 30 seconds or a minute more; transfer to a plate. Repeat with each piece of dough. Keep cooked tortillas covered with a towel to stay warm and moist until ready to serve.

By Jamie Mikall Martinez

Ingredients

• ✓ all-purpose flour
• anaheim chile pepper
• queso asadero
• egg
• baking powder
• vegetable shortening

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven broiler; set the oven rack about 6 inches below the heat source. Line a baking sheet with aluminum foil.
3. 3 Place peppers onto the prepared baking sheet and broil until skins are blackened and blistered, about 10 minutes. Use tongs to rotate peppers often to char all sides. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 15 minutes.
4. 4 Remove skin from peppers, then cut a slit down the long side of each one to remove seeds and core.
5. 5 Rinse peppers inside and our and pat dry with paper towels. Stuff peppers with strips of cheese.
6. 6 Whisk egg yolks and baking powder in a bowl until combined.
7. 7 Beat egg whites with an electric mixer in a separate bowl until stiff peaks form.
8. 8 Gently fold beaten whites into the yolk mixture. Place flour into a separate shallow bowl.
9. 9 Melt vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip into the egg mixture to coat both sides. Gently lay coated peppers into the hot shortening. Fry peppers until lightly golden brown and cheese has melted, about 5 minutes per side.
10. 10 Serve and enjoy!

By Kentucky Guera

Ingredients

• ✓ all-purpose flour
• taco seasoning mix
• venison roast
• cayenne pepper
• vegetable oil
• water

Instructions

1. 1 Mix half the taco seasoning with the flour and cayenne pepper to taste and coat the meat with this mixture. Heat the oil in a large skillet over medium high heat. Place the roast in the oil and brown well on all sides.
2. 2 Place the meat in a slow cooker with the water and cook on low setting for 8 hours or on high setting for 5 hours. When meat is done, shred with a fork and season to your taste.

By SEEsign

Ingredients

• ✓ all-purpose flour
• masa harina
• water
• salt
• baking powder
• shortening
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Stir masa harina, water, and salt together in a large bowl until combined.
3. 3 Whisk flour and baking powder together in a small bowl until combined.
4. 4 Gradually stir flour mixture and shortening into masa harina mixture, using clean hands when mixture is cool enough to touch. If dough seems dry, add more hot water, 1 to 3 teaspoons at a time, until dough is somewhat clay-like in texture, evenly moistened, and tacky but not sticky.
5. 5 Evenly divide and roll dough into 6 balls (about 2 ½ inches or 2 ¾ ounces each); keep covered with plastic wrap while working.
6. 6 Line a work surface with waxed paper or plastic wrap; sprinkle lightly with water. Working with one ball at a time, flatten balls on the wet surface into a 5 ½-inch disc (about until about 1⁄8-inch thick). Transfer discs to a waxed paper- or plastic wrap-lined baking sheet; keep covered with plastic wrap while working with remaining dough.
7. 7 Heat a griddle or comal over medium heat. Working in batches if needed, cook gorditas until dry to the touch with some small, very lightly golden spots, about 2 to 3 minutes per side. Place gorditas in a single layer, uncovered, on large plates or a large baking sheet.
8. 8 Heat oil in a large, heavy skillet over medium to medium-high heat until hot enough to bubble immediately when edge of gordita is dipped in. Fry gorditas, one by one, until puffed, gently pressing it down into the oil occasionally with a spatula, about 45 seconds per side.
9. 9 Drain briefly on paper towels, then cut crosswise to create an opening large enough to stuff gorditas full of your favorite foods. Enjoy!

By Diana CakeLady Rangel

Ingredients

• ✓ all-purpose flour
• poblano pepper
• egg
• milk
• baking powder
• salt
• queso fresco
• cheddar cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Broil peppers on top rack of the preheated oven until skins are charred, about 5 minutes per side. Transfer to a cutting board; rest until cool enough to handle, about 10 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth.
5. 5 Slice queso fresco into eight even rectangles, just shorter than the length of the peppers.
6. 6 Carefully peel and discard waxy skin from cooled peppers. Gently cut a slit down length of each pepper; remove and discard seeds and membranes with a spoon.
7. 7 Spread about 1/4 cup egg mixture on bottom of a 9x13-inch baking dish. Insert 1 queso fresco rectangle into slit of each pepper; place peppers into the baking dish in a single layer, seam-sides down. Pour remaining egg mixture over top and sprinkle with Cheddar cheese.
8. 8 Bake in the preheated oven until egg mixture has risen and cheese is golden brown, about 30 minutes.

By Busy Teacher

Ingredients

• ✓ all-purpose flour
• chorizo
• onion
• garlic
• butter
• milk
• mexican cheese blend
• green chili

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic and cook until transparent, 4 to 5 minutes more.
3. 3 Melt butter in saucepan over medium-high heat until sizzling. Stir in flour and whisk until a paste forms, about 5 minutes. Whisk in milk and continue to cook, whisking, until sauce begins to thicken, about 5 more minutes. Stir in the chorizo mixture, shredded cheese, and green chiles. Continue stirring until smooth and thick.
4. 4 Transfer mixture into a shallow baking dish.
5. 5 Bake in the preheated oven until browned, about 25 minutes.

By emmyjay1

Ingredients

• ✓ all-purpose flour
• canola oil
• red chile powder
• water
• garlic
• oregano
• cumin
• salt
• pork stew meat

Instructions

1. 1 In a skillet or frying pan, heat oil over medium heat. Stir in flour and brown until light golden brown. Blend in chile powder. Slowly add water, stirring until lumps are removed. Add garlic, oregano, cumin and salt. Simmer on medium heat for 15 minutes. Remove from heat and let cool.
2. 2 Place pork in a large baking pan or casserole pan. When chile mixture has cooled, add it to pork and mix until pork is covered with chile. Marinate pork for at least 12 hours or overnight.
3. 3 Preheat oven to 325 degrees F (165 degrees C).
4. 4 Bake pork in preheated oven for at least 4 1/2 hours, or until meat is well cooked, tender and falls apart.

By Delilah Lopez

Ingredients

• ✓ all-purpose flour
• yellow squash
• monterey jack cheese
• egg
• milk
• green chile pepper
• baking powder
• salt
• corn chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Bring a large pot of salted water to a boil. Add squash; cook until tender yet still firm, about 15 minutes. Drain. Set aside to cool.
3. 3 Combine cheese, eggs, milk, chiles, flour, baking powder, and salt in a large bowl; mix well. Fold in squash.
4. 4 Sprinkle ½ crushed corn chips into the prepared dish; spoon squash mixture on top and cover with remaining ½ crushed corn chips.
5. 5 Bake in the preheated oven for 30 minutes.

By Lynn Small

Ingredients

• ✓ all-purpose flour
• anaheim chile pepper
• cheddar cheese
• milk
• egg
• baking powder
• baking soda
• salt
• canola oil
• oil

Instructions

1. 1 Remove seeds and membranes from chile peppers. Stuff each pepper with a strip of Cheddar.
2. 2 Mix milk, 1 cup flour, egg, baking powder, baking soda, salt, and 1 teaspoon canola oil together in a small bowl until well combined. Place remaining 1/2 cup flour on a shallow plate.
3. 3 Pour 1 inch oil into a heavy frying pan. Heat over medium-high heat.
4. 4 Roll each pepper in flour, then dip in batter. Fry in batches until lightly browned on both sides.

By PANCHITA

Ingredients

• ✓ all-purpose flour
• acorn squash
• onion
• egg
• cumin
• salt
• black pepper
• red pepper
• olive oil

Instructions

1. 1 Cut squash into chunks and remove rind. Shred squash and onion in a food processor. Place in a colander and press with a potato masher to drain any excess liquid. Transfer to a bowl and mix with flour and egg. Season with cumin, salt, pepper, and red pepper.
2. 2 Heat the oil in a large skillet over medium heat. Place walnut-sized scoops of the squash mixture into the hot oil. Press flat with a spatula. Cook 3 to 5 minutes on each side, until golden brown. Drain on paper towels.

By MOTTSBELA

Ingredients

• ✓ all-purpose flour
• king mackerel fillet
• salad dressing
• olive oil
• onion
• green bell pepper
• salsa
• flour tortilla
• cheddar cheese

Instructions

1. 1 Combine fish cubes with Italian dressing. Let marinate for at least 30 minutes. Dredge fish cubes in flour and set aside.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking pan.
3. 3 In a non-stick frying pan, heat olive oil over medium high heat. Add onions and green pepper. Cook slowly, stirring occasionally until vegetables are soft. Stir in fish cubes and cook until fish is soft, about 5 minutes. Stir in half of the salsa and remove mixture from heat.
4. 4 Spoon mixture into tortillas, roll up and place seam down in prepared baking pan. Spoon remaining salsa over the enchiladas and sprinkle with shredded cheese.
5. 5 Bake in preheated oven for 15 minutes.

By 1023

Ingredients

• ✓ all-purpose flour
• cooking spray
• green chile pepper
• monterey jack cheese
• cheddar cheese
• egg
• evaporated milk
• milk
• tomato sauce

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with cooking spray.
2. 2 Evenly layer poblano peppers from 1 can in the bottom of the prepared baking dish.
3. 3 Sprinkle with 1/2 of the Jack and Cheddar cheeses, then cover with remaining poblano peppers.
4. 4 Mix eggs, evaporated milk, and flour together in a bowl; if mixture is too thick, you can add 1/2 cup milk to thin to desired consistency. Pour over chiles.
5. 5 Bake in the preheated oven for 25 minutes. Pour enchilada sauce evenly over the top; continue baking for 15 more minutes.
6. 6 Turn broiler on. Sprinkle top with remaining Jack and Cheddar cheeses. Place under the broiler until cheese is melted, 2 to 3 minutes.
7. 7 Serve and enjoy!

By CLARISSA2

Ingredients

• ✓ all-purpose flour
• butter
• milk
• white bean
• green chile pepper
• onion powder
• cumin
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium-high heat until bubbling and frothy. Whisk in flour until it forms a smooth, golden paste, about 45 seconds. Pour in milk slowly, whisking constantly. Reduce heat to medium-low; cook and stir until thickened, about 5 minutes.
2. 2 Stir white beans into the saucepan. Add green chile peppers, onion powder, cumin, cayenne, salt, and pepper. Cook until heated through, about 5 minutes.

By AishaSahar

Ingredients

• ✓ all-purpose flour
• ground beef
• onion
• green chile pepper
• cheddar cheese
• egg
• milk
• salt
• pepper

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine ground beef and onions in a large skillet over medium-high heat; cook and stir until browned, about 5 to 7 minutes; drain excess fat.
3. 3 Arrange 1 can of chile peppers on the bottom of a 7x11-inch baking dish. Sprinkle with half of the cheese and top with meat mixture. Sprinkle meat mixture with remaining cheese, followed by next can of chile peppers.
4. 4 Combine eggs, flour, and milk in a medium bowl, whisking until smooth; pour into baking dish over chile peppers. Season with salt and pepper to taste.
5. 5 Bake in the preheated oven for 45 to 50 minutes. Let cool briefly before serving.

By VENOM99

Ingredients

• ✓ all-purpose flour
• olive oil
• green bell pepper
• red bell pepper
• taco seasoning mix
• chicken breast
• olive oil
• black bean
• salsa
• cheddar cheese

Instructions

1. 1 Heat 1 teaspoon of olive oil in a skillet over medium-high heat until the oil is very hot, and cook and stir the green and red bell pepper until they are starting to become tender, about 5 minutes. Set the peppers aside.
2. 2 Mix flour and taco seasoning in a bowl, and stir in chicken pieces, a few at a time, to thoroughly coat with the flour mixture. Heat 2 teaspoons of olive oil in a large skillet over medium-high heat, and cook and stir the chicken until no longer pink and the coating is browned, about 5 minutes. Stir in the bell peppers, black beans, and salsa, and let the mixture simmer for about 5 minutes to blend the flavors.
3. 3 To serve, sprinkle each portion with Cheddar cheese.

By draynivl

Ingredients

• ✓ all-purpose flour
• chicken broth
• tomato
• chili powder
• cumin
• garlic
• oregano
• salt
• cayenne pepper
• chicken breast

Instructions

1. 1 Place chicken broth, tomatoes, flour, chili powder, garlic, cumin, oregano, salt, and cayenne into a blender; blend until smooth.
2. 2 Place chicken breasts in a slow cooker; pour blended sauce over chicken.
3. 3 Cover slow cooker. Cook on Low 8 to 9 hours (or on High 4 to 6 hours).
4. 4 Shred chicken with 2 forks; stir into sauce.

By Kari Shifflett

Ingredients

• ✓ all-purpose flour
• round steak
• garlic powder
• cumin
• salt
• pepper
• olive oil
• water
• onion
• green bell pepper

Instructions

1. 1 Season the meat with the garlic powder, cumin and salt and pepper to taste. Heat the oil in a large skillet over medium high heat. Add the meat and saute for 5 to 10 minutes, or until browned on all sides.
2. 2 Add the flour, stirring well, and saute for 1 more minute. Gradually add the water, making sure to crush any flour lumps. Then add the onion and green bell pepper, reduce heat to low and simmer for 15 to 20 minutes. Season with salt and pepper to taste.

By Brenda Espinoza

Ingredients

• ✓ all-purpose flour
• butter
• sugar
• egg
• cream-style corn
• green chile pepper
• monterey jack cheese
• cheddar cheese
• cornmeal
• baking powder
• salt

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Beat together butter and sugar in a large bowl.
3. 3 Beat in eggs one at a time.
4. 4 Blend in corn, chiles, Monterey Jack cheese, and Cheddar cheese.
5. 5 Stir together flour, cornmeal, baking powder, and salt in a separate bowl. Add flour mixture to corn mixture; stir until smooth.
6. 6 Pour batter into the prepared pan.
7. 7 Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the pan comes out clean.

By Judy Spence

Ingredients

• ✓ all-purpose flour
• cooking spray
• yellow squash
• zucchini
• cheddar cheese
• green chile pepper
• onion
• salt
• salsa
• green onion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
2. 2 Combine yellow squash, zucchini, 1 ¼ cups Cheddar cheese, chile peppers, onion, and salt in a large bowl; sprinkle with flour and toss to coat. Transfer mixture to the prepared baking dish; cover with aluminum foil.
3. 3 Bake in the preheated oven until squash is tender and casserole is bubbly, 35 to 40 minutes. Discard foil; spread salsa on top and sprinkle with remaining 1 ¼ cups Cheddar cheese. Continue baking, uncovered, until golden and heated through, about 20 minutes.
4. 4 Garnish with green onions just before serving.

By Cassy

Ingredients

• ✓ all-purpose flour
• egg
• panko bread crumb
• parmesan cheese
• chicken breast
• salt
• black pepper
• vegetable oil
• cherry tomato
• shallot
• taco seasoning
• ricotta cheese
• mozzarella cheese
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking tray.
2. 2 Place flour in one bowl, beaten egg in another bowl, and mix panko and Parmesan together in a third bowl.
3. 3 Butterfly chicken breasts and season with salt and pepper. Dredge chicken in flour, then in beaten egg, and finally in panko mix to coat.
4. 4 Heat vegetable oil in a pan over medium-high heat. Add chicken to the hot pan and cook until browned and crispy but not fully cooked, about 3 minutes per side. Remove chicken and place on the prepared baking tray.
5. 5 Add more oil to the pan if needed. Add shallots and tomatoes and saute until soft, 3 to 4 minutes. Season with salt and pepper and add taco seasoning. Remove from the heat.
6. 6 Pour tomato mixture over the chicken, then dollop with ricotta and sprinkle with mozzarella. Season with salt and pepper and drizzle with olive oil.
7. 7 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By jonjonmarante

Ingredients

• ✓ all-purpose flour
• vegetable oil
• onion
• chicken broth
• milk
• green chile
• tomato
• green chile pepper
• chicken
• corn tortilla
• cheddar cheese

Instructions

1. 1 In a medium sauce pan, cook onion in oil over medium heat until soft. Stir in flour. Add broth and milk; cook, stirring constantly, until thickened. Stir in chilies and tomatoes.
2. 2 Coat a 9 x 13 inch baking pan with nonstick spray. Place 1 cup sauce in bottom of pan. Layer half the chicken, half the tortilla strips, and 1 1/4 cups sauce. Repeat with remaining ingredients. Top casserole with shredded cheese.
3. 3 Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes.

By Beverly

Ingredients

• ✓ all-purpose flour
• egg
• buttermilk
• corn oil
• cheddar cheese
• cream-style corn
• onion
• jalapeno pepper
• cornmeal
• baking powder
• baking soda
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan or a cast iron skillet.
3. 3 Beat eggs in a small bowl; mix in buttermilk and corn oil. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapeños.
4. 4 Whisk cornmeal, flour, baking powder, baking soda, and salt together in a large bowl; stir in egg mixture until combined.
5. 5 Pour batter into the prepared pan; sprinkle remaining 1/2 cup cheese on top.
6. 6 Bake in the preheated oven until top is golden brown and a toothpick inserted in the center comes out clean, about 30 to 35 minutes.

By Lynn Gibson

Ingredients

• ✓ all-purpose flour
• water
• salt
• beef stew meat
• guajillo chile powder
• garlic
• oregano
• vegetable oil
• cumin
• parsley
• salt

Instructions

1. 1 In a saucepan, combine water, 1/2 teaspoon salt, and beef cubes. Bring to boil, reduce heat, and simmer for 30 minutes.
2. 2 Combine the chile powder, minced garlic, and oregano in a small bowl. Add enough of the beef cooking water to make a paste. After 30 minutes, stir the spice paste into the beef mixture.
3. 3 Heat oil in a large heavy skillet over medium heat. Cook flour, stirring constantly, until golden brown. Take 1 cup of the spiced cooking water and whisk it into the flour mixture until smooth. Stir in the cumin, chopped parsley, and salt.
4. 4 Transfer the thickened sauce mixture into the saucepan with the beef. Simmer until tender, about 1 1/2 hours.

By 14712870

Ingredients

• ✓ all-purpose flour
• poblano chile pepper
• ground beef
• tomato
• onion
• garlic
• salt
• pepper
• egg
• mozzarella cheese
• corn oil

Instructions

1. 1 Gather all ingredients.
2. 2 Roast whole peppers over an open flame on a gas stovetop burner, turning frequently, until skins are evenly black and blistered. Transfer peppers to a resealable plastic bag. Seal the bag and let peppers sweat for a while; this will allow the skins to peel off easily.
3. 3 While the peppers are sweating, cook ground beef in a skillet over medium-high heat evenly browned and crumbly, 5 to 7 minutes. Add tomatoes, onion, and garlic; cook for a few more minutes. Season with salt and pepper.
4. 4 Wear food-safe gloves if desired and remove peppers from the bag. Peel off and discard burnt skins. Run peppers under cool running water to rinse away any burnt pieces, then blot dry with a paper towel. Make a small vertical slit in the side of each pepper. Remove the seeds and veins through the slits.
5. 5 Stuff each pepper halfway with beef mixture, then fill the rest of the way with shredded mozzarella. Close the slits and secure with toothpicks.
6. 6 Beat egg whites in a large glass or metal bowl until thick and fluffy. Beat in egg yolks until blended in, about 1 minute. Place flour in a shallow bowl.
7. 7 Heat 1/4 inch of oil in a large, heavy skillet over medium-high heat. Coat stuffed peppers with a light dusting of flour, then dip into eggs until fully covered. Carefully place peppers into hot oil and fry on both sides until golden. Drain on paper towels, then serve on a large platter.

By Adriana

Ingredients

• ✓ all-purpose flour
• ✓ all-purpose flour
• rice
• water
• corn niblet
• olive oil
• black bean
• chickpea
• garlic
• cheddar cheese
• red pepper flakes
• cajun seasoning
• red pepper flakes
• olive oil

Instructions

1. 1 Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir corn into hot rice.
2. 2 Heat 1 tablespoon oil in a skillet over medium heat; cook and stir black beans, chickpeas, and garlic until warmed, 3 to 5 minutes.
3. 3 Combine rice mixture and bean mixture in a large bowl. Stir Cheddar cheese, 1/3 cup flour, and a pinch of red pepper flakes into rice-bean mixture into a thick mixture; form into patties.
4. 4 Mix about 1/4 cup flour, Cajun seasoning, and a pinch of red pepper flakes in a small bowl. Coat each patty in flour mixture.
5. 5 Heat 1 tablespoon oil in a skillet over medium heat; pan-fry patties until golden brown, about 5 minutes per side.

By claudia

Ingredients

• ✓ all-purpose flour
• ancho chile pepper
• pasilla chile pepper
• water
• butter
• onion
• garlic
• chicken stock
• oregano
• cumin
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chile peppers in an even layer on a baking tray.
3. 3 Roast in the preheated oven until peppers are slightly toasted. When you can smell them, they're done.
4. 4 Slit peppers open, remove seeds and veins, and place in a large bowl with boiling water to cover. Let sit for 30 minutes, then remove from water, reserving water in the bowl. Scrape pulp from the insides of peppers and discard skins. (Note: The skins will give the mixture a bitter flavor.) Return pulp to water in the bowl and set aside.
5. 5 Heat butter in a large saucepan over medium heat. Sauté onion and garlic in hot butter until onion is tender, about 5 minutes. Stir in flour until well combined. Pour in stock, stirring until thickened, then add reserved pulp mixture. Mix in oregano and cumin until incorporated.
6. 6 Purée mixture in a blender or food processor until sauce is smooth. Season with salt.

By Bill Echols

Ingredients

• ✓ all-purpose flour
• vegetable oil
• pork
• onion
• garlic
• tomato
• green chili
• cilantro
• water
• cornstarch
• mexican cheese blend
• cilantro

Instructions

1. 1 Heat oil in a large Dutch oven or large pot over medium heat.
2. 2 Spread flour into a wide, shallow dish; add pork and turn to coat, shaking off excess.
3. 3 Cook coated pork in hot oil until completely browned, 5 to 7 minutes. Stir in onion and garlic; continue cooking and stirring until onion softens, about 5 minutes. Pour tomatoes, green chilies, and 2 tablespoons cilantro over pork mixture; stir. Cover and simmer mixture until pork is tender and no longer pink in the center, about 40 minutes.
4. 4 Whisk together cold water and cornstarch in a small bowl until well combined; stir into liquid in the Dutch oven and continue cooking until sauce thickens, 5 to 10 minutes.
5. 5 Remove the Dutch oven from heat and let sit for 10 to 15 minutes. Ladle stew into bowls; top with cheese and desired amount of cilantro to serve.

By Seanzilla

Ingredients

• ✓ all-purpose flour
• vegetable oil
• pork stew meat
• green chile pepper
• jalapeno pepper
• onion
• tomato sauce
• water
• onion salt
• garlic salt
• salt
• black pepper

Instructions

1. 1 Heat oil in a large cast iron skillet over medium-high heat. Stir in cubed pork, and cook until nicely browned and cooked through, about 15 minutes. Remove skillet from heat, and allow to cool briefly.
2. 2 Sprinkle flour over pork. With a wooden spoon, stir pork to coat, scraping the bottom of the skillet to loosen browned bits. Add chile peppers, jalapenos, and onions. Stir in tomato sauce and water. Season to taste with onion salt, garlic salt, and salt and pepper.
3. 3 Return skillet to medium heat. Bring to a simmer, cover, and cook 30 minutes, stirring occasionally. Remove cover, and cook 10 minutes more.

By D-ON

Ingredients

• ✓ all-purpose flour
• cornmeal
• sugar
• baking powder
• milk
• vegetable oil
• egg
• mexican cheese blend
• refried bean
• mayonnaise
• blue cheese salad dressing
• turkey chili
• iceberg lettuce
• tomato
• green chile pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). In a medium bowl, mix together the flour, cornmeal, sugar and baking powder. Stir in the milk, oil and eggs, mixing until just moist. Spread in a greased 12 inch deep-dish pizza pan, or a 10x15 inch baking pan.
2. 2 Bake the crust for 10 minutes. Remove from the oven, and sprinkle with 1 cup of the cheese. Bake for another 10 minutes.
3. 3 Spread the refried beans and mayonnaise over the melted cheese. Top with blue cheese dressing, turkey chili, and remaining cheese.
4. 4 Bake for 12 to 15 more minutes in the preheated oven. Top with lettuce and diced tomatoes before slicing and serving.

By Amy Brolsma