Type what you have

Ingredients

• ✓ cilantro
• lime
• garlic salt
• black pepper
• chicken

Instructions

1. 1 Whisk cilantro, lime juice, garlic salt, and black pepper together in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from marinade and shake off excess. Discard remaining marinade.
4. 4 Cook on the preheated grill, turning occasionally, until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near but not touching the bone should read at least 165 degrees F (74 degrees C).

By muchemwa

Ingredients

• ✓ cilantro
• corn
• salsa
• crema con sal
• asadero cheese
• black pepper

Instructions

1. 1 Heat a skillet over medium-high heat. Add corn, salsa, and crema con sal. Cook until heated through, 3 to 4 minutes. Remove from heat.
2. 2 Sprinkle with cheese, cilantro, and black pepper. Serve immediately.

By thedailygourmet

Ingredients

• ✓ cilantro
• garlic
• honey
• lime juice
• salmon steak
• salt
• pepper

Instructions

1. 1 In a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. Heat until the honey is easily stirred, about 5 minutes. Remove from heat, and let cool slightly.
2. 2 Place salmon steaks in a baking dish, and season with salt and pepper. Pour marinade over salmon, cover, and refrigerate 10 minutes.
3. 3 Preheat an outdoor grill for high heat.
4. 4 Lightly oil grill grate. Place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.

By CBURKS

Ingredients

• ✓ cilantro
• olive oil cooking spray
• lemon
• chicken breast
• black pepper
• onion salt

Instructions

1. 1 Spray a large cast iron skillet with cooking spray and heat over low heat.
2. 2 Poke a fork into each chicken breast about 5 times and place in the hot skillet. Squeeze 1 lemon quarter onto each chicken breast, leaving a little juice in each quarter. Sprinkle each breast with some cilantro, onion salt, and pepper; cook until golden brown, about 7 minutes. Flip, poke holes and repeat the seasoning process again. Cook until no longer pink in the center and the juices run clear, 5 to 7 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Yorkpuddin

Ingredients

• ✓ cilantro
• orange juice
• lime
• honey
• red pepper flakes
• chicken breast

Instructions

1. 1 Whisk together the orange juice, lime juice, honey, and red pepper flakes in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. 3 Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken on the grill and cook the chicken breasts until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with cilantro and serve.

By DOLPHINROB13

Ingredients

• ✓ cilantro
• potato
• jalapeno pepper
• sour cream
• jalapeno cream cheese
• butter
• sea salt

Instructions

1. 1 Place potatoes in a pot with enough water to cover. Bring to a boil; cook until tender, about 15 minutes.
2. 2 Meanwhile, combine cilantro and jalapeno in a food processor. Process until finely chopped, about 30 seconds. Add sour cream and cream cheese. Blend for another 30 seconds.
3. 3 Drain potatoes and transfer to a bowl. Mash with a potato masher. Beat in jalapeno mixture and butter. Season with salt.

By Marilyn

Ingredients

• ✓ cilantro
• cucumber
• lime
• garlic
• sambal oelek
• red pepper flakes
• salt

Instructions

1. 1 Mix cucumber, cilantro, lime juice, garlic, sambal oelek, red pepper flakes, and salt together in a bowl until evenly combined; allow to sit until flavors blend, at least 10 minutes.

By Alli Shircliff

Ingredients

• ✓ cilantro
• pork chop
• black pepper
• olive oil
• black bean
• salsa

Instructions

1. 1 Season pork chops with pepper.
2. 2 Heat oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned, 3 to 5 minutes per side.
3. 3 Pour beans and salsa over pork chops and season with cilantro. Bring to a boil, reduce heat to medium-low, cover the skillet, and simmer until pork chops are cooked no longer pink in the center, 20 to 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By lovebeingamom

Ingredients

• ✓ cilantro
• raspberry
• sweet onion
• lime juice
• jalapeno pepper
• garlic
• white sugar

Instructions

1. 1 Combine raspberries, onion, cilantro, lime juice, jalapeño, garlic, and white sugar in a bowl. Cover the bowl; chill in the refrigerator before serving, at least 1 hour.

By Karen Naranjo

Ingredients

• ✓ cilantro
• black bean
• onion
• garlic
• cayenne pepper
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Combine beans, onion, and garlic in a medium saucepan; bring to a boil.
3. 3 Reduce heat to medium-low. Stir in cilantro, cayenne, and salt. Simmer for 5 minutes.
4. 4 Remove from pot, sprinkle with cilantro, and serve.

By Cameron

Ingredients

• ✓ cilantro
• corn
• everything but the elote seasoning
• cooking spray
• cotija cheese
• mexican crema
• crema fresca

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) for 7 minutes.
2. 2 Meanwhile stand corn cobs on the end, and with a sharp knife (I used a wüsthof nakiri) cut each ear down the middle. Place corn cob halves flat on a cutting board and cut in half lengthwise (you will get a total of 4 'ribs' per ear of corn).
3. 3 Spray each corn rib with non-stick spray. Sprinkle 2 tablespoons of seasoning over the 16 corn ribs.
4. 4 Air fry corn ribs in batches for a total of 12 minutes. Remove from air fryer.
5. 5 Drizzle crema con sal over corn 'ribs' and sprinkle with cotija cheese and remaining seasoning. Garnish with chopped cilantro.

By thedailygourmet

Ingredients

• ✓ cilantro
• watermelon
• green bell pepper
• lime juice
• green onion
• jalapeno pepper
• garlic salt

Instructions

1. 1 Combine watermelon, bell pepper, lime juice, cilantro, green onions, jalapeño, and garlic salt in a large bowl; mix well.

By Dawn Suzie HomeMaker Hardy

Ingredients

• ✓ cilantro
• pizza crust
• barbecue sauce
• chicken breast
• pepperoncini pepper
• red onion
• colby jack cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place pizza crust on a baking sheet. Spread barbeque sauce on crust.
3. 3 Top with chicken, pepperoncini peppers, onion, and cilantro.
4. 4 Cover with Colby-Jack cheese.
5. 5 Bake in the preheated oven until cheese is melted and bubbly, about 15 minutes.

By Kimi Rae

Ingredients

• ✓ cilantro
• toothpick
• cream cheese
• sun-dried tomato
• garlic
• banana pepper
• bacon

Instructions

1. 1 Soak toothpicks in water for 15 minutes.
2. 2 Combine cream cheese, sun-dried tomatoes, garlic, and cilantro in a large bowl. Mix well.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Cut a slit lengthwise through each pepper without slicing it in half. Cut another slit about 1/4 inch from the stem across the previous slit, forming a 'T'. Remove seeds, as desired, using a paring knife.
5. 5 Fill each pepper with the cream cheese stuffing mixture using a small spoon. Wrap each pepper with a slice of raw bacon. Slide 1 toothpick through the center of each pepper to hold onto the bacon and keep pepper closed.
6. 6 Grill stuffed peppers for 15 minutes. Turn and cook until bacon is crisp, about 10 minutes more.

By Paulie

Ingredients

• ✓ cilantro
• flour tortilla
• cheddar cheese
• turkey meat
• cranberry sauce
• jalapeno pepper
• green onion

Instructions

1. 1 Heat a skillet over medium heat. Place 1 tortilla in the skillet and top with 1/2 of the Cheddar cheese, turkey, cranberry sauce, jalapeño pepper, green onion, and remaining Cheddar cheese, respectively. Place remaining tortilla over the top.
2. 2 Cook until tortilla is golden brown and cheese is melted, 2 to 4 minutes per side.

By Gevans

Ingredients

• ✓ cilantro
• tomatillo
• shallot
• green chile pepper
• jalapeno pepper
• garlic
• salt

Instructions

1. 1 Place tomatillos, shallots, green chile peppers, cilantro, jalapeño, garlic, and salt in a food processor. Pulse until coarsely chopped. Pour salsa into a serving bowl; cover and chill in the refrigerator until serving.

By BOYS1

Ingredients

• ✓ cilantro
• pinto bean
• water
• bacon
• jalapeno pepper
• garlic
• light beer

Instructions

1. 1 Pour pinto beans into the bottom of a big saucepan or soup pot. Add water, bacon, jalapenos, cilantro, and garlic and bring to a simmer, about 10 minutes. Pour in 1 can light beer when beans are warmed.
2. 2 Simmer beans, stirring every couple of minutes, until bacon has completely cooked down and beans begin to break, 3 to 6 hours total. Pour in remaining beer as needed when liquid has evaporated and beans aren't completely covered, roughly every 2 hours. Cover and keep warm until serving.

By Big Rob and the Burritos

Ingredients

• ✓ cilantro
• green bell pepper
• red bell pepper
• red onion
• olive oil
• kosher salt
• lime juice

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
2. 2 Combine peppers, onion, olive oil, and salt in a large bowl. Transfer mixture to the air fryer basket. Cook, stirring once, until peppers and onion are tender and beginning to brown, 7 to 9 minutes.
3. 3 Transfer to a serving bowl. Add cilantro and lime juice; toss to coat.

By Allrecipes

Ingredients

• ✓ cilantro
• butter
• garlic
• shrimp
• tequila
• salt
• pepper

Instructions

1. 1 Melt butter in a large skillet over medium heat. Saute garlic until light brown. Place shrimp in the pan, and cook for 3 minutes.
2. 2 Pour in tequila, and season with cilantro, salt, and pepper. Cook for 2 more minutes.

By Michael

Ingredients

• ✓ cilantro
• bacon
• chicken breast
• cream cheese
• cheddar cheese
• green onion
• garlic

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet and a baking pan with aluminum foil.
2. 2 Arrange bacon slices on the prepared baking sheet in a single layer.
3. 3 Cook in the preheated oven until browned and crisp, about 15 minutes. Drain bacon on a paper towel-lined plate, then chop. Keep the oven on.
4. 4 Slice chicken breasts horizontally, without going all the way through. Set aside.
5. 5 Combine cream cheese, ¼ cup Cheddar cheese, green onions, cilantro, and garlic in a bowl; stir in chopped bacon to combine.
6. 6 Open chicken breasts at hinge points (like a book); spread cream cheese mixture in a thin layer over each breast. Close breasts; transfer to the prepared baking pan.
7. 7 Bake in the preheated oven for 30 minutes. Top stuffed chicken breasts with remaining ½ cup cheese; continue baking until chicken is no longer pink in centers and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Cool slightly before serving.

By Shaydon

Ingredients

• ✓ cilantro
• water
• black bean
• onion
• olive oil
• salt
• balsamic vinegar

Instructions

1. 1 Combine water, black beans, onion, cilantro, olive oil, and salt in a multi-functional pressure cooker (such as Instant Pot); close and lock the lid. Select high pressure according to manufacturer’s instructions; set the timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Remove the lid and stir in balsamic vinegar.

By klmncusa

Ingredients

• ✓ cilantro
• mango
• lime juice
• red bell pepper
• ancho chili pepper jam
• salmon
• sea salt
• vegetable oil

Instructions

1. 1 Stir together mango, lime juice, pepper jam, and cilantro in a large bowl until well combined. Cover the bowl and refrigerate for relish flavors to combine, about 30 minutes.
2. 2 Season salmon fillets with sea salt.
3. 3 Heat oil in a large nonstick skillet over medium-high heat until oil begins to smoke. Place salmon, flesh-side down, in the hot skillet and cook until edges start to cook through, about 2 minutes. Flip fillets, remove the skillet from heat, and let salmon sit in the hot skillet until cooked through, 2 to 3 minutes more. Transfer to a plate and top with chilled mango relish.

By John Mitzewich

Ingredients

• ✓ cilantro
• russet potato
• butter
• cheddar cheese
• garlic
• salt
• pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry until cool enough to handle.
2. 2 Peel the potatoes, and mash until smooth while they are still hot. Add the butter, Cheddar cheese, garlic, and cilantro, mash until the ingredients are incorporated, then season to taste with salt and pepper. Form the mashed potatoes into 10 balls, and slightly flatten between the palms of your hands.
3. 3 Preheat a large skillet over medium-high heat, and grease with cooking spray. Cook the poofies 5 at a time until golden brown on both sides, about 3 minutes per side. Repeat with remaining poofies. Poofies are best served warm.

By Sumehra

Ingredients

• ✓ cilantro
• olive oil
• chicken breast
• garlic
• lime juice
• salt
• pepper

Instructions

1. 1 Heat the oil in a large skillet over medium heat. Fry chicken pieces in the hot oil until browned on all sides. Add the garlic, and continue to cook until the chicken is no longer pink in the middle. Stir in the cilantro and lime juice, and season with salt and pepper. Cook just until heated through. Serve with rice.

By Nini

Ingredients

• ✓ cilantro
• chicken broth
• carrot
• onion
• garlic
• celery salt
• chicken breast

Instructions

1. 1 Bring broth to a boil in a medium saucepan over medium-high heat. Add carrots, onion, garlic, and celery salt.
2. 2 Reduce heat to low and add chicken. Cover and simmer until chicken is longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Remove chicken to a cutting board, cut into bite-sized chunks, and return to the saucepan. Stir in cilantro.

By MSPHOTO

Ingredients

• ✓ cilantro
• red potato
• canola oil
• parmesan cheese
• garlic
• sea salt
• black pepper
• truffle oil

Instructions

1. 1 Cut potatoes to desired size, but not too thick. Try to ensure fries are as close to the same size as possible.
2. 2 Place fries into a microwave-safe container and microwave for 4 minutes.
3. 3 Place oil into a frying pan and heat to 375 degrees F (190 degrees C).
4. 4 Place 1 to 2 handfuls of fries in the frying pan and fry until browned and soft, 4 to 5 minutes, turning and tossing frequently to cook evenly.
5. 5 Preheat the oven to 225 degrees F (110 degrees C).
6. 6 Drain fries in a bowl lined with a paper towel. Toss fries in the bowl to get rid of excess oil; remove paper towel.
7. 7 Combine cilantro, Parmesan cheese, garlic, salt, and pepper in a bowl. Toss fries in the mixture until well mixed. Drizzle fries with truffle oil and toss again until well mixed. Transfer fries to an oven-safe container.
8. 8 Bake in the preheated oven to allow truffle oil to settle and reheat fries, 5 to 7 minutes. Serve fries while hot.

By Mia McDonald

Ingredients

• ✓ cilantro
• olive oil
• lime juice
• cumin
• oregano
• salt
• black pepper
• chicken thigh
• lime wedge

Instructions

1. 1 Whisk cilantro, oil, lime juice, cumin, oregano, salt, and pepper together in a large bowl. Add thighs and stir to combine. Cover and refrigerate for 2 hours.
2. 2 Preheat an outdoor grill over medium-high heat and lightly oil the grate.
3. 3 Cook thighs for 6 minutes. Flip and cook until chicken is no longer pink in the center and the juices run clear, about 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lime wedges if desired.

By Soup Loving Nicole

Ingredients

• ✓ cilantro
• olive oil
• lime juice
• garlic
• red pepper flakes
• salt
• pork tenderloin
• chicken broth
• lemon juice

Instructions

1. 1 Combine cilantro, olive oil, lime juice, garlic, pepper flakes, and salt in a blender; blend until smooth. Pour into a large resealable plastic bag. Add pork tenderloin to the bag, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
2. 2 Combine chicken broth and lemon juice in a pressure cooker. Remove tenderloin from marinade, shake off excess, and reserve remaining marinade. Place tenderloin in broth mixture in the pressure cooker; pour reserved marinade over tenderloin.
3. 3 Seal and lock pressure cooker according to manufacturer's instructions. Cook over high heat to build pressure until the indicator sounds. Reduce heat to medium; cook for 25 minutes. Remove from heat; let stand for 5 minutes. Place pressure cooker under cold running water to help release pressure before unsealing the lid. Slice tenderloin into medallions to serve.

By Dutchgirl

Ingredients

• ✓ cilantro
• olive oil cooking spray
• butter
• cucumber
• sweet onion
• basil
• parsley
• mint

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Spray the foil with olive oil cooking spray.
2. 2 Spread pieces of butter on the baking sheet and lay cucumber spears over butter. Top with slices of sweet onion and scatter basil, parsley, cilantro, and mint over the top. Spray the vegetables again with olive oil cooking spray.
3. 3 Roast cucumber mixture in the preheated oven until cucumber spears begin to soften, about 10 minutes. Turn the cucumbers and onion slices over and return to oven; roast until cucumbers are tender, 15 to 20 more minutes.

By jrh143

Ingredients

• ✓ cilantro
• cooking spray
• red snapper fillet
• garlic
• garlic salt
• red chile pepper
• lime
• butter

Instructions

1. 1 Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
2. 2 Marinate in the refrigerator, 30 minutes to 1 hour.
3. 3 Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
4. 4 Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.

By mslisa