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Pico de Gallo with Cabbage (Mexican Coleslaw)
Salad Mexican

Pico de Gallo with Cabbage (Mexican Coleslaw)

4.7

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine cabbage, tomatoes, red onion, jalapeños, 2 tablespoons jalapeño juice, cilantro, lime juice, vinegar, chili powder, black pepper, salt, and cayenne pepper in a bowl; refrigerate until flavors blend, 1 to 2 hours.

By mommy

Spicy Quinoa, Bean, and Pepper Salad
Salad American

Spicy Quinoa, Bean, and Pepper Salad

4.3

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Heat chile oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until lightly browned, 5 to 7 minutes. Add bell pepper; cook and stir until slightly tender, 1 to 2 minutes.
  2. 2 Stir in quinoa, then pour in vegetable broth; season with chipotle pepper powder and cayenne pepper. Bring to a boil, cover the saucepan, reduce heat to low, and simmer until quinoa is tender, about 20 minutes.
  3. 3 Stir black beans and corn into quinoa mixture until well combined. Simmer until beans and corn are heated through, about 5 minutes more.

By JampampJ

Chickpea Salad
Salad American

Chickpea Salad

4.8

Prep
10 min
Cook
5 min
Total
75 min

Instructions

  1. 1 Toss chickpeas, tomatoes, feta cheese, and basil together in a large bowl. Set aside.
  2. 2 Place honey in a small microwave-safe bowl; microwave until warm about 30 seconds. Stir in garlic, red wine vinegar, cider vinegar, oil, black pepper, cayenne pepper, and salt.
  3. 3 Pour vinaigrette over chickpea mixture; toss to coat. Cover the bowl with plastic wrap; refrigerate before serving, 1 hour .

By Giardino

Easy Spaghetti Salad
Salad Italian

Easy Spaghetti Salad

4.6

Prep
20 min
Cook
10 min
Total
150 min

Instructions

  1. 1 Cook spaghetti according to package directions. Drain, rinse with cold water and drain well. Transfer to large bowl.
  2. 2 Whisk salad dressing, cheese, seeds, salt, paprika, garlic powder, and peppers together until well blended. Stir in cucumber and onion. Pour mixture over spaghetti and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours or up to 24 hours. Top with tomatoes to serve.

By CORWYNN DARKHOLME

Perfect Potato Salad
Salad American

Perfect Potato Salad

4.7

Prep
15 min
Cook
45 min
Total
210 min

Instructions

  1. 1 Place potatoes in a pot with ¼ cup salt; cover with cold water. Bring to a boil over high heat, reduce heat to medium-low, and simmer until tender, about 40 minutes (depending on potato size). Transfer potatoes to a plate; cool to room temperature, about 30 minutes.
  2. 2 Peel and discard potato skins; cut into larger-than-bite-sized pieces, they will break down slightly when tossed with dressing. Transfer potatoes to a large bowl; fold in eggs, celery, onion, and parsley. Set aside.
  3. 3 Whisk mayonnaise, vinegar, mustard, 1 teaspoon salt, black pepper, and cayenne pepper together in a bowl; fold into potato mixture until well combined. Cover the bowl with plastic wrap; refrigerate until chilled, 2 to 3 hours.
  4. 4 Taste for seasonings and texture; add salt and mayonnaise as desired. Garnish with chives and paprika before serving.

By John Mitzewich

Chef John's Classic Macaroni Salad
Salad American

Chef John's Classic Macaroni Salad

4.8

Prep
30 min
Cook
15 min
Total
300 min

Instructions

  1. 1 Whisk 1 cup mayonnaise, vinegar, Dijon, salt, black pepper, and cayenne pepper together in a bowl until dressing is well blended; whisk in sugar.
  2. 2 Stir celery, bell pepper, carrot, green onions, jalapeño pepper, and poblano pepper into dressing. Cover the bowl with plastic wrap; refrigerate until macaroni is ready.
  3. 3 Bring a large pot of generously salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain in a colander for about 5 minutes, shaking out the moisture from time to time, but do not rinse.
  4. 4 Transfer macaroni to a large bowl; toss to separate. Cool to room temperature, 10 to 15 minutes. Macaroni should be sticky.
  5. 5 Add celery mixture to macaroni; stir until evenly distributed. Cover the bowl with plastic wrap; refrigerate until macaroni absorbs dressing, 4 hours to overnight.
  6. 6 Stir salad; stir water and remaining 1 tablespoon mayonnaise into salad to refresh before serving.

By John Mitzewich

My Big Fat Greek Salad
Salad Greek

My Big Fat Greek Salad

4.9

Prep
20 min
Cook
Total
70 min

Instructions

  1. 1 Peel off a few strips of cucumber skin using a channel knife, creating a striped pattern. Cut cucumbers in half crosswise. Cut each half into quarters before cutting into 1/4- to 1/2-inch slices. Place into a colander; toss with some kosher salt and let sit for 10 to 15 minutes.
  2. 2 Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.
  3. 3 While cucumbers are draining, slice onion thinly. Cut bell pepper into strips. Turn knife diagonally and cut strips into diamond-shaped pieces. Slice Kalamata and green olives.
  4. 4 Combine cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons oregano in a bowl. Season with salt, black pepper, and cayenne. Sprinkle in vinegar and toss thoroughly. Drizzle in olive oil. Add about 2/3 of the feta cheese and toss again. Cover with plastic wrap and refrigerate for 30 to 60 minutes.
  5. 5 Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.

By John Mitzewich

Mayan Hot Chocolate
Drink Mexican

Mayan Hot Chocolate

4.6

Prep
5 min
Cook
2 min
Total
7 min

Instructions

  1. 1 Mix the hot chocolate mix, cinnamon, and cayenne pepper together in a mug.
  2. 2 Pour the milk into a glass measuring cup; heat in microwave on High until it begins to boil, about 2 minutes. Slowly pour over the mixture in the mug, stirring with a small whisk as you pour. Enjoy immediately.

By That Grace

Chicken Nachos
Appetizer Mexican

Chicken Nachos

4.5

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Combine chicken, vegetable oil, and cayenne pepper in a bowl; let stand at least 15 minutes, or longer if desired.
  2. 2 Preheat the oven to 325 degrees F (165 degrees C).
  3. 3 Heat a skillet over medium-high heat. Add chicken mixture; cook until no longer pink. Remove from heat; set aside.
  4. 4 Meanwhile, spread a thin layer of tortilla chips in a 9x13-inch baking dish; top with 1/4 chicken, 1/4 chiles, and 1/4 cheese. Repeat layers three more times ending with cheese.
  5. 5 Bake in the preheated oven until cheese melts and nachos heated through, 15 to 20 minutes. Serve with your favorite nacho toppings.

By Michelle

Easy Spicy Mexican-American Chicken
Dinner Mexican

Easy Spicy Mexican-American Chicken

4.5

Prep
5 min
Cook
40 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a small baking dish with cooking spray.
  2. 2 Place chicken thighs in the prepared baking dish. Stir together hot sauce, paprika, cayenne pepper, and brown sugar in a bowl; pour over chicken thighs. Cover the dish with foil.
  3. 3 Bake in the preheated oven for 20 minutes. Remove the foil and continue baking until chicken is cooked through and sauce has thickened and started to brown, about 20 more minutes. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).

By Anna Rivera

Slow Cooker Shredded Venison for Tacos
Dinner Mexican

Slow Cooker Shredded Venison for Tacos

4.4

Prep
15 min
Cook
45 min
Total
60 min

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

Restaurant-Style White Queso Dip
Appetizer Mexican

Restaurant-Style White Queso Dip

4.9

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Combine American cheese and half-and-half in a medium microwave-safe bowl. Microwave on high power in 1 1/2 minute intervals, stirring in between each interval, until melted and creamy, 5 to 7 minutes.
  2. 2 Stir in jalapeños, jalapeño juice, cumin, and cayenne. Microwave for 30 seconds. Stir and serve immediately.

By Nicole McLaughlin

Grilled Corn with Cilantro Lime Butter
Dinner Mexican

Grilled Corn with Cilantro Lime Butter

4.5

Prep
15 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Cream butter in a medium bowl until smooth. Mix in cilantro, lime juice, and cayenne pepper until thoroughly combined. Cover and refrigerate until flavors blend, about 1 hour.
  2. 2 Meanwhile, peel husks back from ears of corn starting at the top, leaving husks attached at the bottom of the ears. Remove all of the corn silk and close husks over ears again. Cover corn ears with cold water in a large bowl until husks are thoroughly soaked, about 20 minutes.
  3. 3 Preheat the grill for medium heat and lightly oil the grate.
  4. 4 Place corn in husks onto the hot grate and cook in the preheated grill with the lid closed until husks are charred and corn kernels are tender, 20 to 25 minutes, turning often. Strip off husks and serve corn with cilantro lime butter.

By BritanyRachelle

Homemade Taco Seasoning
Mexican

Homemade Taco Seasoning

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine chili powder, cumin, cornstarch, paprika, seasoned salt, black pepper, garlic powder, onion powder, red pepper flakes, and cayenne pepper together in an airtight container. Seal container and shake to mix.

By Christina Tabaretti

Spicy Mango-Basil Paletas
Dessert Mexican

Spicy Mango-Basil Paletas

5.0

Prep
20 min
Cook
Total
860 min

Instructions

  1. 1 Combine mango chunks, lime juice, basil, cayenne pepper, and salt in a blender; blend until smooth. Pour mango purée into a large bowl; stir in sugar until sugar dissolves. Fold in diced mango. Pour into freezer pop molds.
  2. 2 Freeze until firm, 14 to 24 hours.

By Danielle Walquist Lynch

Mark's Surprise Meatloaf
Mexican

Mark's Surprise Meatloaf

4.3

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix ground beef, onion, bell pepper, and garlic together in a large bowl; add bread crumbs, egg, cayenne pepper, salt, and black pepper and mix.
  3. 3 Stir mustard and Worcestershire sauce together in a small bowl; add to meat mixture and mix. Shape the meat mixture into an 8x4-inch loaf and place on a rimmed baking sheet. Spread olive oil over the top and sides of the loaf.
  4. 4 Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Transfer meatloaf to a platter and cut into 8 slices.

By CoastalOne

Mexican Chocolate Frozen Yogurt
Dessert Mexican

Mexican Chocolate Frozen Yogurt

3.0

Prep
10 min
Cook
Total
190 min

Instructions

  1. 1 Combine yogurt, sugar, cocoa powder, half-and-half, cinnamon, cayenne pepper, and salt together in a bowl until smooth. Refrigerate yogurt mixture until completely chilled, at least 2 hours.
  2. 2 Transfer yogurt mixture to your ice cream maker and process for 1/2 the amount of time recommended in manufacturers' instructions for ice cream until firm and creamy, 1 to 2 hours.

By dana

Elote en Vaso
Dinner Mexican

Elote en Vaso

5.0

Prep
10 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Grill corn, turning occasionally, until kernels are slightly charred, 15 to 20 minutes. Let cool until safe to handle, at least 15 minutes. Remove kernels from the cobs to get about 2 cups of corn.
  3. 3 Mix cream, butter, lime juice, ancho chile seasoning, and cayenne pepper together in a bowl. Fold in cotija cheese. Drizzle mixture over the corn kernels. Serve hot or cold.

By jlmartin621

Tex Mex Potato Soup
Mexican

Tex Mex Potato Soup

4.5

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Cook potatoes in boiling water until tender, about 15 minutes. Drain and reserve.
  2. 2 In a skillet, saute onion, green and red pepper in butter for 10 minutes, or until softened. Stir in the ham, green chilies, white pepper and cayenne. Cook for 1 minute longer. Reserve.
  3. 3 In a blender, combine the potatoes and chicken broth and blend until smooth. Add to the sauteed vegetable mixture.
  4. 4 Heat soup just to boiling. Beat the egg yolk with the heavy cream in a small bowl. Stir in 1/2 cup hot soup, stir yolk mixture back into sauce pan. Gently heat soup, but do not boil. Garnish with shredded cheddar cheese.

By Bob Cody

Spicy Avocado Chicken
Dinner Mexican

Spicy Avocado Chicken

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Stir together 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper in a small bowl until well combined; rub evenly into chicken breasts.
  2. 2 Heat olive oil in a large skillet over medium heat; cook chicken in hot oil until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  3. 3 Stir together onion, avocado, and lime juice in a medium bowl until combined; season with salt and pepper. Spoon over chicken breasts to serve.

By emarika

Salt and Spice Pork Wrap
Dinner Mexican

Salt and Spice Pork Wrap

3.7

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Season pork chop with onion salt, cayenne, and pepper. Heat vegetable oil in a skillet over medium heat. Add the pork chop and cook until lightly browned on both sides, about 4 minutes per side. Cut pork chop into 1/4 inch strips, return to the skillet, and cook until no longer pink.
  2. 2 Smear the center of the tortilla with salsa or guacamole; sprinkle with Cheddar cheese. Place pork strips on top of the cheese and roll tortilla up into a wrap.

By Phillip D Humphrey

Easy Slow Cooker Chicken Tacos
Lunch Mexican

Easy Slow Cooker Chicken Tacos

5.0

Prep
10 min
Cook
300 min
Total
310 min

Instructions

  1. 1 Place chicken in a bowl and sprinkle with taco seasoning. Mix until coated and transfer into a slow cooker. Add salsa, cayenne pepper, chili powder, garlic powder, and salt; mix to combine.
  2. 2 Cover and cook on Low until chicken is ready to shred, 4 to 5 hours. Remove chicken, shred with 2 forks, and return to the slow cooker.
  3. 3 Break up the pineapple chunks and add them to the slow cooker with 1/4 cup of pineapple juice (or more to taste) and onion slices. Cook on Low until sauce is bubbling and fragrant, 1 to 2 hours.

By Lilliansmommy

Best White Queso
Pantry Mexican

Best White Queso

4.5

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Place cheese, milk, and butter in a medium saucepan over low heat.
  2. 2 Stir until cheese is melted.
  3. 3 Add green chilies, cumin, garlic powder, onion powder, and cayenne pepper; stir until smooth.
  4. 4 Thin with more milk if sauce is too thick.
  5. 5 Cook until heated through, about 2 minutes. Serve warm.

By leahnwells

Cilantro Lime Baked Shrimp
Dinner Mexican

Cilantro Lime Baked Shrimp

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Combine olive oil, cilantro, garlic cloves, lime juice, garlic and herb seasoning, and cayenne pepper in the bowl of a food processor; pulse until well blended. Transfer mixture to an 8x8-inch glass baking dish; add shrimp and toss until evenly coated.
  3. 3 Place toasted bread into the bowl of a food processor; pulse until becomes crumbs. Top shrimp with bread crumbs; generously coat with cooking spray.
  4. 4 Bake in the preheated oven until bubbly and shrimp are bright pink, about 15 minutes.

By Love2Cook

Quesadilla Jalapeno Spread
Dinner Mexican

Quesadilla Jalapeno Spread

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a blender or food processor, mix together the mayonnaise, diced jalapenos, jalapeno juice, cumin, sugar, paprika, cayenne pepper, and garlic powder. Blend until smooth and jalapeno is completely pureed, about 1 minute. Season to taste with salt, as needed.

By ALLJER