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Southwestern Sausage Stuffing
Dinner American

Southwestern Sausage Stuffing

5.0

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish with cooking spray.
  2. 2 Add sausage to a large frying pan over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes.
  3. 3 Mix poultry seasoning, salt, cumin, chili powder, black pepper, cayenne, oregano, sage, and garlic powder into the sausage mixture.
  4. 4 Combine cornbread crumbles and bolillo pieces in a large bowl. Mix in sausage mixture. Add creamed corn, chicken broth, green chiles, eggs, and cilantro; stir to combine.
  5. 5 Transfer stuffing mixture to the prepared baking dish. Cover with foil.
  6. 6 Bake in the preheated oven for 25 minutes. Uncover and continue to bake until golden, about 15 minutes more.

By SunnyDaysNora

Drowned Beef Sandwich with Chipotle Sauce (Torta Ahogada)
Dinner Mexican

Drowned Beef Sandwich with Chipotle Sauce (Torta Ahogada)

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Combine chipotle cooking sauce, beef broth, and 1/4 cup chopped cilantro in a saucepan; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes.
  2. 2 Heat oil in a skillet over medium-high heat; saute onion until softened, about 5 minutes. Stir garlic into onion and cook for 1 minute. Add roast beef and 1/4 cup chipotle sauce mixture and cook, stirring constantly, until heated through, about 2 minutes.
  3. 3 Ladle remaining chipotle sauce mixture into 4 bowls for dipping. Spoon roast beef mixture onto the bottom half of each bun, top with a cilantro sprig, and place the top on each bun. Dip sandwiches into sauce.

By bdweld

Torta de Milanesa de Pollo
Dinner Mexican

Torta de Milanesa de Pollo

4.0

Prep
15 min
Cook
18 min
Total
33 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C).
  2. 2 Seal chicken breast in a resealable zip-top plastic bag. Pound flat to 1/4-inch thickness. Add cornstarch and shake to coat.
  3. 3 Whisk egg in a shallow bowl. Dredge chicken breast through egg; leave it in the bowl. Add bread crumbs, cilantro, chipotle, oregano, cumin, and pepper to the bag; shake well. Lift chicken from the bowl, letting any excess egg drip off. Add to bread crumb mixture. Shake and press seasoned bread crumbs over chicken breast.
  4. 4 Place bolillo buns in the preheated oven until warmed through and toasted, about 12 minutes.
  5. 5 Meanwhile, mix mayonnaise and hot sauce together in a small mixing bowl.
  6. 6 Heat oil in a skillet over medium heat. Cook chicken until browned, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken in half, lengthwise.
  7. 7 Assemble sandwiches. Spread spicy mayonnaise over both sides of the rolls. Add equal amounts of avocado, tomato, lettuce, carrots, and jalapeños to 2 halves. Add chicken and tops of rolls. Serve with remaining spicy mayonnaise for dipping.

By Buckwheat Queen

Mascarpone Stuffed French Toast with Peaches
Breakfast American

Mascarpone Stuffed French Toast with Peaches

4.8

Prep
35 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Slice peaches over a heavy-duty saucepan to catch juices; discard pits. Stir in sugar, cinnamon, and nutmeg; cook over medium heat until bubbly and sauce reaches a syrupy consistency, stirring occasionally, about 10 minutes. Remove from heat; set aside.
  2. 2 Meanwhile, cut off and discard ends of rolls. Cut rolls into 1 1/4-inch-thick slices. Cut a horizontal pocket into each slice, leaving three sides intact; set aside.
  3. 3 Stir mascarpone, confectioners' sugar, and lemon zest together until smooth; transfer to a small resealable plastic bag. Snip off one corner of the bag; pipe as much filling into pocket of each bread slice as fits without overflowing.
  4. 4 Whisk eggs, milk, and vanilla together in a shallow bowl.
  5. 5 Melt butter with oil in a large nonstick skillet over medium heat. Dip stuffed bread slices in egg mixture. Add to the skillet; cook until browned on both sides. Serve hot with warm peach sauce.

By Escapechef

Traditional Mexican Molletes
Lunch Mexican

Traditional Mexican Molletes

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
  2. 2 Remove some of the bread from the middle of bread halves to accommodate more toppings. Spread about 1 teaspoon butter on each half.
  3. 3 Spread 2 to 3 tablespoons warmed refried beans on bread. Sprinkle about 1/4 cup Borden® Cheddar and Monterey Jack shredded cheese on the beans. Place bread halves on prepared baking sheet.
  4. 4 Bake in preheated oven until the cheese is melted and bubbly and the bread is crispy, 15 to 20 minutes.
  5. 5 Top molletes with Mexican salsa or pico de gallo.

By Jenny Aleman