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Zucchini Chip Nachos
Lunch Mexican

Zucchini Chip Nachos

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Trim ends of zucchini; use a mandoline on the thinnest setting to cut zucchini into 1/8-inch slices. Place slices on a plate lined with paper towels, top with additional paper towels, and press down to remove excess moisture.
  2. 2 Place zucchini slices on a cutting board and lightly mist with cooking spray. Turn slices over and sprinkle with taco seasoning; lightly mist this side with cooking spray as well. Place slices seasoned-side up on a microwave-safe plate, making sure none are overlapping. Cook in the microwave on high power for 2 minutes and 30 seconds. Carefully flip slices over and cook 30 seconds more. Repeat with remaining zucchini.
  3. 3 Divide chips between 2 microwave-safe plates. Add black olives, red onion, jalapeno peppers, and Cheddar cheese. Microwave on high power until cheese is melted, about 30 seconds.

By Soup Loving Nicole

Spicy Fruit Salad
Lunch Mexican

Spicy Fruit Salad

5.0

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine pineapple, watermelon, mango, and green apple in a large bowl.
  2. 2 Combine lime juice, honey, and jalapeño in a blender; blend until smooth.
  3. 3 Pour jalapeño dressing over fruit; mix thoroughly. Sprinkle chili-lime seasoning on top. Refrigerate to chill before serving, 1 to 2 hours.

By puerca83

Mexican Corn Salad
Lunch Mexican

Mexican Corn Salad

4.3

Prep
10 min
Cook
10 min
Total
46 min

Instructions

  1. 1 In a heavy large skillet, melt the butter over medium-high heat. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper. Saute until vegetables are tender, about 6 minutes. Remove from heat and refrigerate vegetables until chilled.
  2. 2 Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.

By Allrecipes Member

Cilantro Tomato Corn Salad
Lunch Mexican

Cilantro Tomato Corn Salad

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Peel back corn husks, but leave them attached at the bottom. Remove the silks, and fold husks back up over the corn. Place on a dinner plate, and cook in the microwave for 5 minutes on High power, turning corn once half way through. Cool until cool enough to touch, then slice corn kernels from the cob and place them in a serving bowl.
  2. 2 Stir butter into the corn along with the tomatoes, jalapeno, red onion, garlic and cilantro. Season with salt, pepper, and seasoning blend. Mix well, taste, and adjust seasoning if necessary. Some people like the salad warm, but I prefer to chill it a little before serving.

By Ds R

Cucumber, Mango, and Black Bean Salad
Lunch Mexican

Cucumber, Mango, and Black Bean Salad

3.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place black beans, cumin, and water in a microwave-safe bowl; heat in microwave on high for 1 minute. Mix mango, cucumber, jalapeno pepper, cilantro, lime juice, salt, and black pepper together in a bowl; stir in black beans. Serve immediately or chill in refrigerator before serving.

By Chrissy

Salsa Salad
Lunch Mexican

Salsa Salad

4.6

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 In a large salad bowl, lightly mix the tomatoes, cilantro, green and red bell peppers, jalapeno peppers, green onions, and sweet red onion until thoroughly combined. Gently toss with avocado pieces, and squeeze lime juice over the salad. Sprinkle with salt to serve.

By Scratchcook

Tortas
Lunch Mexican

Tortas

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Heat a large skillet over medium heat. Pan-fry steaks to desired doneness, about 5 minutes on each side.
  2. 2 Slice rolls lengthwise. Spread about 1 tablespoon sour cream onto one side of each roll and top with about 1/3 cup mashed pinto beans per sandwich. Place 1 cooked round steak per sandwich on top of pinto beans.
  3. 3 Layer each sandwich with a portion of avocado slices, tomato slices, and sliced pickled jalapeños, about 1/2 cup shredded lettuce, 1/4 cup cilantro, and 1/4 cup crumbled queso fresco cheese.
  4. 4 Squeeze a lime wedge over each sandwich, close, and serve.

By Margo Hinkle

Corn Salad with Lime Vinaigrette
Lunch Mexican

Corn Salad with Lime Vinaigrette

4.6

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl.
  2. 2 Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper.
  3. 3 Cover bowl with plastic wrap and refrigerate at least 30 minutes.

By Jen

Mexican Cold Pea Soup
Lunch Mexican

Mexican Cold Pea Soup

5.0

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Add peas to the bowl of a food processor or blender; pulse, constantly scraping down the sides of the bowl, until puréed. Add a little lime juice if peas are too dry. Add yogurt, olive oil, remaining lime juice, garlic, and chili powder; pulse until liquefied. Pour soup into a large bowl; stir in ice water and salt until incorporated. Cover the bowl with plastic wrap; refrigerate until flavors combine, 4 to 6 hours to overnight.
  2. 2 Garnish servings with bell pepper, tomato, and jalapeño.

By STUUUAAART

Guacamole Salad
Lunch Mexican

Guacamole Salad

4.5

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Lightly toss avocados, tomatoes, red onion, cucumber, jalapeno, and corn in a salad bowl until well mixed, and sprinkle with garlic salt, salt, and black pepper.
  2. 2 Mix lime juice with olive oil in a small bowl, and pour over the salad. Chill for at least 30 minutes before serving.

By yogurtraisin

Black Bean Salad
Lunch Mexican

Black Bean Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes, cilantro, lime juice, and Italian dressing. Season with garlic salt. Toss, and chill until serving.

By Merle Shinpoch

Mexican Bean and Rice Salad
Lunch Mexican

Mexican Bean and Rice Salad

4.4

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine brown rice, corn, kidney beans, black beans, onion, bell pepper, jalapeño peppers, cilantro, lime zest and juice, cumin, and garlic in a large bowl; gently toss until well mixed. Season with salt.
  2. 2 Refrigerate salad for 1 hour, toss again, and serve.

By TaraV1976

Southwestern Chicken Salad
Lunch Mexican

Southwestern Chicken Salad

3.9

Prep
45 min
Cook
Total
45 min

Instructions

  1. 1 Fill a large skillet with 1 inch (2.5 cm) of water. Add lemon slices, bay leaf, peppercorns and 2/3 of the thyme, and bring to boiling over high heat. Add chicken, reduce heat to low and simmer for 15-18 minutes, turning chicken once, until juices run clear and chicken is no longer pink. Remove chicken from liquid and set aside to cool.
  2. 2 In a small skillet, stir together the paprika and remaining thyme over medium-low heat for 2 minutes. In a small bowl, whisk together the toasted paprika mixture, mayonnaise, sour cream, salt, ground pepper and nutmeg until evenly blended.
  3. 3 Cube cooled chicken and transfer to a medium bowl. Add prepared dressing, corn, cilantro, orange pepper and jalapeno and toss until evenly coated. Serve warm, or refrigerate until ready to serve.

By LINDA W

Chipotle Burgers with Avocado Salsa
Lunch Mexican

Chipotle Burgers with Avocado Salsa

4.6

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Place half the chopped cilantro into a large bowl and mix with ground beef, chipotle peppers in adobo sauce, mushrooms, and Worcestershire sauce. Set remaining cilantro aside. Form the beef mixture into 4 patties.
  3. 3 Lightly toss remaining cilantro in a bowl with avocado, onion, tomato, jalapeno peppers, lime juice, salt, and black pepper.
  4. 4 Grill burgers on the preheated grill until browned and no longer pink inside, about 5 minutes per side. Serve the burgers on onion rolls topped with avocado salsa.

By betsymica1

Mexican Shredded Chicken Soup
Lunch Mexican

Mexican Shredded Chicken Soup

5.0

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  2. 2 Add tomatoes, chili powder, cumin, and oregano. Stir in chicken broth and water; bring to a boil. Reduce to a simmer and cook for 5 to 10 minutes.
  3. 3 Add black beans, hominy, chicken, cilantro, and jalapeno pepper. Simmer until heated through, at least 10 minutes.

By Debence

Spicy Dorito Taco Salad
Lunch Mexican

Spicy Dorito Taco Salad

4.5

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Combine ground beef, garlic powder, chili powder, and black pepper in a skillet over medium heat; cook until beef is brown and crumbly, about 10 minutes, breaking up beef into chunks as it cooks. Drain excess grease, remove from heat, and cool.
  2. 2 Toss lettuce, tortilla chips, cheese, beans, tomato, onion, and jalapeño in a large bowl. Stir in beef until well combined.
  3. 3 Whisk oil, sugar, ketchup, taco seasoning, vinegar, and Worcestershire together in a bowl until sugar dissolves; pour over salad and toss to coat.

By Lora R

Carne Asada Sandwich
Lunch Mexican

Carne Asada Sandwich

5.0

Prep
40 min
Cook
20 min
Total
360 min

Instructions

  1. 1 Combine mayonnaise, sour cream, 1/2 cup cilantro, green onions, 1 1/2 tablespoon ground chipotle peppers, 1 tablespoon lime juice, garlic basil spread, 1 teaspoon cumin, salt, and black pepper in a bowl. Stir until combined. Cover and refrigerate chipotle mayonnaise for at least 1 hour.
  2. 2 Combine beef tri-tip, Anaheim chile peppers, onion, red bell pepper, green bell pepper, juice of 1 lime, olive oil, garlic, red pepper flakes, 1 teaspoon cumin, 1 teaspoon ground chipotle pepper, smoked paprika, and Mexican oregano in a large bowl; season with salt and black pepper and toss to combine. Cover and refrigerate beef mixture for at least 4 hours.
  3. 3 Preheat oven to 500 degrees F (260 degrees C).
  4. 4 Heat a large pot or Dutch oven over medium-high heat. Add beef mixture and cook, stirring constantly, until onions soften and become golden and beef browns, 15 to 20 minutes. Stir in 1 cup chopped cilantro and jalapeno peppers.
  5. 5 Spread each hoagie bun with 2 tablespoons chipotle mayonnaise. Spoon beef mixture into buns and top each sandwich with 2 ounces Asiago cheese.
  6. 6 Place sandwiches on a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, about 5 minutes. Divide fresh avocado, cherry tomatoes, and 1/2 cup cilantro over the 4 sandwiches.

By Allrecipes

Fresh Watermelon Gazpacho
Lunch European

Fresh Watermelon Gazpacho

4.3

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Place 6 cups watermelon, ½ cucumber, jalapeño, and vinegar in a blender; blend until smooth.
  2. 2 Transfer gazpacho to a large bowl; stir in remaining 2 cups watermelon and remaining ½ cucumber. Refrigerate until chilled, at least 30 minutes.
  3. 3 Divide gazpacho among 4 bowls; top servings with blueberries.

By Scott Koeneman

Jalapeno Ranch Salad Dressing
Lunch American

Jalapeno Ranch Salad Dressing

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place tomatillos, cilantro, and jalapenos in a food processor or blender. Blend until smooth and set aside.
  2. 2 Combine the sour cream and ranch dressing mix in a medium bowl. Whisk in about 3/4 of the green sauce; taste and adjust the heat level by adding more green sauce.

By bbqgirl

Spicy Grilled Cheese Sandwich
Lunch

Spicy Grilled Cheese Sandwich

4.6

Prep
2 min
Cook
3 min
Total
5 min

Instructions

  1. 1 Heat a large skillet over low heat. Spread butter or margarine onto one side of two slices of bread. Place both pieces buttered side down in the skillet. Lay a slice of cheese on each one, and top with slices of tomato, onion and jalapeno. Butter one side of the remaining slices of bread, and place on top buttered side up. When the bottom of the sandwiches are toasted, flip and fry until brown on the other side.

By Mili

Cabbage and Jicama Slaw
Lunch

Cabbage and Jicama Slaw

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Combine cabbage, jicama, carrots, green onions, and jalapeno pepper in a large bowl.
  2. 2 Stir mayonnaise, lime juice, and 1/2 teaspoon salt together in a small bowl until blended. Pour over veggies and toss to coat. Taste and adjust salt if needed. Cover and chill for at least 30 minutes before serving.

By Scott Koeneman

World's Best Egg Salad Sandwich
Lunch

World's Best Egg Salad Sandwich

4.2

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a medium bowl, mash the hard-cooked eggs with a fork or pastry blender. Mix in mayonnaise, honey mustard, and jalapeno. Season with black pepper, garlic powder, and salt.
  2. 2 Spread egg mixture on four of the bread slices. Layer with baby spinach leaves and tomato slices, and top with remaining slices of bread.

By shefali chitrang

Baby Bell Peppers with Chicken Salad
Lunch Asian

Baby Bell Peppers with Chicken Salad

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix chicken, jalapeno pepper, 2 green onions, and mayonnaise together in bowl until thoroughly combined. Stuff each baby bell pepper half with chicken mixture.
  2. 2 Mix half of the remaining green onion with cottage cheese; use the other half to garnish stuffed baby bell peppers. Serve baby bell peppers alongside cottage cheese mixture and cherries.

By bdweld

Zesty Whole Grain and Vegetable Salad
Lunch

Zesty Whole Grain and Vegetable Salad

4.3

Prep
20 min
Cook
60 min
Total
120 min

Instructions

  1. 1 Combine water and sorghum in a small pot. Bring to a boil; reduce heat to medium-low, cover, and cook until sorghum is tender yet firm to the bite, about 1 hour. Drain any excess water and cool, about 10 minutes.
  2. 2 Transfer sorghum to a large bowl. Add tomatoes, celery, onion, cilantro, jalapeno, and garlic; toss to combine. Stir in Italian dressing and lemon juice. Cover bowl with plastic wrap and chill before serving, about 30 minutes.

By Cheryl Locke

Sloppy Does
Lunch American

Sloppy Does

5.0

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat. Add venison and jalapeño; cook, stirring often, until browned and crumbly; about 10 minutes. Stir in ketchup, garlic, molasses, and mustard. Bring to a boil, then reduce the heat to low. Simmer for at least 10 minutes before serving.

By Zacktheperson

Low-Fat Cucumber Pepper Pasta Salad
Lunch American

Low-Fat Cucumber Pepper Pasta Salad

4.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta until slightly firm, about 8 minutes. Drain, rinse with cold water until cool; drain and set aside.
  2. 2 Combine cucumbers, bell peppers, banana peppers, jalapeños, and cheese in a bowl; add dressing and pasta and toss to coat.

By Erecka

Warm Watermelon Salad
Lunch American

Warm Watermelon Salad

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place watermelon in a large bowl.
  2. 2 Heat grapeseed oil in a medium skillet over low heat. Add scallions and jalapeños; cook and stir until fragrant and warmed, 1 to 2 minutes. Stir into watermelon; season with salt and pepper. Sprinkle with parsley; serve.

By DomesticDiva