Type what you have

Ingredients

• ✓ oil
• corn tortilla
• salt

Instructions

1. 1 Heat 1/4 inch oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
2. 2 Working in small batches, fry tortilla wedges in hot oil until crisp, about 2 minutes. Remove from the heat and drain on paper towels. Season warm chips with salt.

By Kirstin

Ingredients

• ✓ oil
• poblano chile pepper
• queso asadero
• all-purpose flour

Instructions

1. 1 Stem, core, and seed peppers; discard stems, cores, and seeds.
2. 2 Heat a large, heavy-duty skillet over high heat. Add peppers; cook until blistered and blackened, flipping frequently until tender.
3. 3 Transfer peppers to a paper bag, fold top closed, and steam to loosen skin, about 3 minutes. Rinse peppers under cold water to remove as much skin as possible; set aside.
4. 4 Heat about ½ inch oil in a separate large heavy-duty skillet over medium-high heat.
5. 5 Insert 1 thick piece cheese into each pepper; secure opening with toothpicks. Coat peppers in flour.
6. 6 Lower peppers carefully into hot oil in the skillet, reduce heat to medium, and fry until cheese melts and coating is golden and firm, 3 to 5 minutes per side. Drain on a paper-towel-lined plate.

By Holly B

Ingredients

• ✓ oil
• onion
• white rice
• chicken broth
• picante sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large, heavy skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes.
3. 3 Add rice; cook and stir until rice begins to turn golden brown.
4. 4 Stir in chicken broth and picante sauce.
5. 5 Reduce heat, cover, and simmer until liquid has been absorbed, about 15 to 20 minutes.

By Angela Sims

Ingredients

• ✓ oil
• masa harina
• salt
• water

Instructions

1. 1 Whisk masa harina and salt together in a bowl. Stir in enough water until dough is smooth and holds together.
2. 2 Form dough into twelve 2-inch balls. Place balls onto parchment paper and flatten to 1/2-inch thick circles.
3. 3 Heat oil in a deep fryer or large saucepan to 400 degrees F (200 degrees C).
4. 4 Working in batches, fry a few sopes at a time until lightly browned, about 30 seconds per side. Transfer with tongs to a paper towel-lined plate and let cool just until they can be handled, 2 to 3 minutes. Pinch the edges of each sope together to form a little boat.
5. 5 Return sopes to the hot oil and fry until golden and cooked through, 1 to 2 more minutes. Drain on paper towels.

By Alicia Taylor

Ingredients

• ✓ oil
• roast beef
• gravy
• pepper jack cheese
• green chile
• corn tortilla

Instructions

1. 1 Combine roast beef with gravy, pepper Jack cheese, and green chiles in a large bowl. Use a fork to break up beef and mix well. Set aside.
2. 2 Heat oil in a large skillet over medium-high heat. Fry tortillas in hot oil just long enough to soften, 2 to 3 seconds; drain on a paper towel-lined plate.
3. 3 Working in batches, spoon beef mixture onto tortillas, making a line down the middle of tortilla. Roll tortilla around filling and place in a frying pan with the edge of rolled tortilla facing the bottom of the pan. Cook over medium heat until tortillas are completely browned, 5 to 8 minutes per side. Drain on paper towels before serving.

By TRACEY

Ingredients

• ✓ oil
• onion
• cilantro
• jalapeno pepper
• garlic
• lime juice
• beer
• tequila
• black pepper
• cumin

Instructions

1. 1 Combine the onion, cilantro, jalapeno pepper, garlic, oil, lime juice, beer, tequila, black pepper, and cumin in a blender; blend until smooth. Marinate fish or shrimp in the refrigerator in this marinade up to 2 hours before grilling.

By CHEFMAN1965

Ingredients

• ✓ oil
• egg roll wrapper
• ground beef
• taco seasoning mix
• green chili
• pepper jack cheese

Instructions

1. 1 Crumble ground beef into a large skillet over medium-high heat. Cook until evenly browned, then drain off grease. Add taco seasoning and cook according to package directions. Set aside.
2. 2 Heat 1-inch-deep oil in a large skillet or preheat a deep fryer to 375 degrees F (190 degrees C).
3. 3 Lay out one egg roll wrapper at a time. Place a rounded tablespoon of seasoned ground beef in the center. Top with a small spoonful of green chilies and a little bit of shredded cheese. Roll up according to package instructions, and seal edges, wetting with water if necessary. Repeat with remaining wrappers and filling.
4. 4 Fry rolls in hot oil until golden brown on all sides, about 5 minutes. Remove from oil to drain on paper towels. Serve hot and fresh.

By STEPHANIEJO

Ingredients

• ✓ oil
• portobello mushroom
• onion
• black bean
• tomato
• chorizo sausage spice seasoning
• spinach
• flour tortilla

Instructions

1. 1 Heat oil in a skillet over medium heat until sizzling. Add mushrooms and onion and cook until mushrooms begin to soften, about 5 minutes. Add beans, diced tomatoes, and 2 tablespoons reserved tomato juice. Season with chorizo sausage seasoning and cook, stirring constantly, about 4 minutes. Add spinach and cook until wilted, about 5 minutes.
2. 2 Add a few tablespoons of the vegetable mixture to the middle of a warmed tortilla. Fold in the outer edges, beginning at the middle edge of tortilla, and fold inward towards the filling; continue rolling until filling is enclosed. Repeat with remaining tortillas and filling.

By thedailygourmet

Ingredients

• ✓ oil
• egg
• cake flour
• confectioners' sugar
• salt
• honey
• walnut

Instructions

1. 1 Whisk eggs together in a large bowl. Combine the cake flour, confectioners' sugar and salt; gradually stir into the eggs to make a stiff dough.
2. 2 Heat oil in a deep-fryer or large heavy skillet to 375 degrees F (190 degrees C). Pinch off walnut sized pieces of dough, and roll them out into thin circles on a lightly floured surface.
3. 3 Fry in hot oil for 3 to 4 minutes, turning once to brown evenly on both sides. Drain on paper towels, and cool. Drizzle honey over the tops, and sprinkle with chopped nuts.

By JimMorrison

Ingredients

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

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

• ✓ oil
• corn tortilla
• onion
• egg
• salt
• tomato sauce
• water
• monterey jack cheese

Instructions

1. 1 Gather all ingredients. Heat oil in a large, heavy skillet to 350 degrees F (175 degrees C).
2. 2 Fry tortillas and onion in hot oil until crisp and golden brown, stirring frequently.
3. 3 Remove to a paper towel-lined plate to drain. Drain the skillet, leaving only a thin residue of oil.
4. 4 Place the skillet over medium heat. Return fried tortillas and onion to the skillet and stir in beaten eggs; season with salt. Cook and stir until eggs are firm.
5. 5 Stir in tomato salsa and water. Reduce heat and simmer until thickened, about 10 minutes.
6. 6 Sprinkle with cheese and continue cooking until cheese is melted.

By Jessica Mariscal

Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Combine flour, shortening, baking powder, and salt in a large bowl; stir in water until dough is smooth. Cover and set aside for 20 minutes.
3. 3 Heat oil in a deep fryer to 375 degrees F (190 degrees C). Roll dough out on a floured board until ⅛- to ¼-inch thick.
4. 4 Cut into 3-inch squares.
5. 5 Fry dough squares in the preheated oil until golden brown on both sides.
6. 6 Drain on paper towels and serve hot.

By Leaz

Ingredients

• ✓ oil
• cheddar cheese
• monterey jack cheese
• red enchilada sauce
• onion
• black olive
• corn tortilla
• turkey

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Pour enchilada sauce into a bowl.
3. 3 Combine Cheddar-Jack cheese, onion, and black olives in a small bowl.
4. 4 Brush a small skillet with enough oil to coat a tortilla, and heat over low heat. Cook tortilla in hot oil until softened, 15 to 30 seconds per side. Remove and dip in enchilada sauce to coat, then place on a plate.
5. 5 Place some turkey and some cheese mixture in the center of the tortilla, roll up, and place it in the prepared baking dish.
6. 6 Repeat Steps 4 and 5, using more oil as needed, to form and roll 11 more enchiladas; they should cover the bottom of the baking dish. Spread enchilada sauce over the enchiladas to cover.
7. 7 Repeat Steps 4 and 5 to form, roll, and place remaining 12 enchiladas.
8. 8 Spread remaining sauce over top and sprinkle with remaining cheese mixture.
9. 9 Bake in the preheated oven until heated through and cheese is melted, about 20 minutes.

By Marta Sanchez

Ingredients

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

• ✓ oil
• sour cream
• tomatillo salsa
• onion
• garlic
• chicken breast
• green chile
• shredded four cheese
• flour tortilla

Instructions

1. 1 Heat oven to 350 degrees F.
2. 2 Mix sour cream and salsa until well blended. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until vegetables are crisp-tender. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese.
3. 3 Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.
4. 4 Bake 15 to 20 min. or until heated through.

By Kraft

Ingredients

• ✓ oil
• ✓ oil
• butter
• all-purpose flour
• onion
• black olive
• lemon juice
• paprika
• black pepper
• salt
• chicken
• flour tortilla
• toothpick

Instructions

1. 1 Melt butter in a skillet over medium heat; stir in flour until smooth. Add onion; cook and stir until onion is softened, 5 to 10 minutes. Add black olives, lemon juice, 1 tablespoon oil, paprika, black pepper, and salt; cook and stir until heated through, about 2 minutes.
2. 2 Stir in chicken; remove the skillet from heat and cover.
3. 3 Heat oil in a large, heavy saucepan or deep fryer over medium-high heat.
4. 4 Fill tortillas with chicken mixture. Roll tortilla around filling and secure with a toothpick.
5. 5 Working in batches, fry rolled tortillas in hot oil until browned, about 2 minutes. Use a slotted spoon or tongs to transfer tortillas to a paper towel-lined plate; serve warm.

By Starla Barnes

Ingredients

• ✓ oil
• hot green chile pepper
• onion
• bell pepper
• corn
• black bean
• garlic
• chicken breast
• hatch green chile enchilada sauce
• black pepper
• corn tortilla
• sour cream
• green chile salsa
• mexican cheese blend

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a skillet over medium-high heat; saute green chile peppers, onion, bell pepper, corn, black beans, and garlic until onion and bell pepper are tender, 5 to 7 minutes. Remove skillet from heat.
3. 3 Stir chicken, 1/2 cup enchilada sauce, and black pepper into vegetable mixture.
4. 4 Spread 1/4 cup enchilada sauce in the bottom of an 11x17-inch casserole dish.
5. 5 Lightly coat 1 side of 18 tortilla quarters with sour cream and arrange, sour cream-side up, in the casserole dish. Spread 1/2 of the chicken mixture over tortilla layer.
6. 6 Stir green chile salsa into the remaining chicken mixture.
7. 7 Sprinkle 1/2 cup Mexican cheese blend over chicken mixture layer in the casserole dish; top with 10 tortilla quarters. Pour 1/4 cup enchilada sauce over tortilla layer and cover with chicken-salsa mixture; add 1/2 cup Mexican cheese blend.
8. 8 Lightly coat 14 tortilla quarters with sour cream and arrange, sour cream-side down, over the cheese layer. Spread 1 cup enchilada sauce over tortillas and top with remaining cheese.
9. 9 Bake in the preheated oven until cooked through and cheese is bubbling, 20 to 25 minutes.

By Andrea Russo

Ingredients

• ✓ oil
• white cake mix
• water
• egg white
• cinnamon
• vanilla extract
• lemon extract
• sugar
• butter
• confectioners' sugar
• honey
• cinnamon
• milk
• honey

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line 18 muffin cups with paper liners.
2. 2 Make cupcakes: Mix together cake mix, water, egg whites, oil, 1 tablespoon cinnamon, vanilla, and lemon extract in the bowl of a stand mixer; mix on low for 30 seconds. Increase speed to medium and mix batter for 2 minutes. Fill prepared muffin cups 2/3-full with batter.
3. 3 Combine white sugar and remaining 1 tablespoon cinnamon in a small bowl; sprinkle over batter.
4. 4 Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 15 minutes. Cool cupcakes to room temperature.
5. 5 Make frosting: Beat butter in a large bowl with an electric mixer until creamy and fluffy, 1 to 2 minutes. Add confectioners' sugar, 3 tablespoons honey, and cinnamon; beat until just combined. Mix milk, 1 tablespoon at a time, into creamed butter mixture until desired consistency is reached.
6. 6 Spoon frosting into a piping bag or a plastic bag with a snipped corner; pipe onto each cupcake. Drizzle 1 tablespoon honey over frosted cupcakes.

By MrsFisher0729

Ingredients

• ✓ oil
• hatch chile pepper
• pork butt
• water
• salt
• onion
• garlic
• cumin
• all-purpose flour
• chicken broth
• tomato
• salt
• black pepper

Instructions

1. 1 Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes.
2. 2 Peel off charred skins, remove seeds, and cut 1/2 of the chiles into 1-inch squares. Set aside. Place remaining chiles in a food processor and process until finely chopped. Add processed chiles to chopped chiles. Set aside.
3. 3 Combine pork cubes, water, and salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly until the water evaporates and the pork browns in its rendered fat, 15 to 20 minutes. Remove pork and set aside.
4. 4 Heat oil in the Dutch oven. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in flour and cook for 1 to 2 minutes. Add chiles, pork, chicken broth, canned tomatoes, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until pork cubes are fork-tender, about 1 1/2 hours.

By Yoly

Ingredients

• ✓ oil
• guajillo chile
• ancho chile
• salt
• chicken thigh
• garlic
• tomato
• onion
• oregano
• paprika
• corn
• chicken bouillon
• chicken broth
• tortilla strip

Instructions

1. 1 Place guajillo chile peppers, ancho chile pepper, and a pinch of salt in a small saucepan. Cover with water and bring to a boil. Cook over medium-low heat until peppers have softened, about 10 minutes. Turn off heat, drain peppers, and set aside to cool.
2. 2 Combine chicken, garlic, and a generous pinch of salt in a large saucepan. Cover with water and bring to a boil. Cook over medium-high heat until meat is tender and can be easily pulled apart with a fork, about 10 minutes. Transfer chicken to a plate and shred with 2 forks when cool enough to handle. Strain broth into a bowl and set aside to use in the soup.
3. 3 Combine diced tomatoes and cooled chile peppers in a blender; blend until smooth.
4. 4 Heat 1 tablespoon oil in a cast iron soup pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add oregano and paprika; saute until onion starts to brown, 10 to 12 minutes. Make a well in the center of the onions and add remaining 2 tablespoons oil. Add pureed tomato-chile pepper mixture to the hot oil; it should sizzle. Stir sauce to combine with onions and cook until heated through, about 3 minutes.
5. 5 Add shredded chicken to the pot and stir until completely coated in sauce; simmer for 3 minutes. Stir in reserved chicken broth, corn, and chicken bouillon until combined and bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes, adding additional chicken broth if soup is too thick.
6. 6 Ladle soup into bowls and top with tortilla strips.

By Chef Dra

Ingredients

• ✓ oil
• beef chuck roast
• water
• beef broth
• red wine vinegar
• chili powder
• cumin
• onion
• green chile pepper
• flour
• monterey jack cheese
• sour cream
• corn tortilla
• monterey jack cheese

Instructions

1. 1 Cook beef: Place beef roast in a large saucepan; pour in water. Cover with a tight-fitting lid and simmer on low for 30 minutes. Increase heat to medium-high and brown beef on all sides. Once water has evaporated, add broth, vinegar, chili powder, and cumin. Cover tightly and reduce heat to low. Simmer until beef falls apart when lifted, 1 1/2 to 2 hours. Use 2 forks or your fingers to shred beef in the pan; allow to cool to room temperature.
2. 2 Make sauce: Heat a large skillet over medium-high heat. Sauté onion in the hot skillet until just soft, not browned. Mix in green chilies and flour. Stir constantly for 2 minutes to cook the flour taste out. Stir in Monterey Jack cheese and sour cream. Reduce heat to low and simmer for 10 minutes, stirring often, until cheese is melted and incorporated. Set sauce aside to cool.
3. 3 Prepare tortillas: Heat oil in a separate large skillet over medium-high heat. Use tongs to dip tortillas, one at a time, into hot oil until crisp, about 30 seconds per side. Drain on a paper towel-lined plate.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Spread 1/4 cup sauce down the center of a tortilla. Top with about 1/4 cup shredded beef. Roll up and place seam-side down in an 8x11-inch baking dish. Repeat with remaining tortillas, sauce, and beef. Sprinkle Monterey Jack cheese over rolled tortillas.
6. 6 Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

By Christy Campbell

Ingredients

• ✓ oil
• corn tortilla
• salt
• guajillo chili
• roma tomato
• garlic
• onion
• water
• salt
• oregano
• cumin
• black pepper
• vegetable oil
• egg
• green onion
• cilantro
• avocado
• oaxaca cheese

Instructions

1. 1 Place skillet on the stove over medium heat and add enough oil to reach 1 inch. Once oil is hot, add cut tortilla pieces without overcrowding the skillet. Fry tortilla pieces in the hot oil, until they crisp up and achieve a golden color, 2 to 3 minutes. Remove tortilla chips with a slotted spoon and set on a plate covered with paper towels to drain. Sprinkle with salt to taste and continue working in batches until all tortilla pieces are fried and done. Reserve frying oil.
2. 2 Set a flat griddle or comal over medium-low heat and toast guajillo chiles until fragrant, about 20 seconds per side.
3. 3 Combine toasted chiles, tomatoes, and garlic in a saucepan and cover with hot water. Simmer over medium-low heat until guajillos are softened and tomatoes are cooked through, about 10 minutes. Reserve 1/2 cup cooking liquid.
4. 4 Combine chiles, tomatoes, garlic, onion, 1 teaspoon salt, oregano, cumin, pepper, and reserved liquid in a blender. Blend on high until smooth. Strain sauce.
5. 5 Heat 1 tablespoon vegetable oil in a saucepan set over medium-high heat. Once oil is hot, pour in sauce, and simmer until salsa thickens, 12 to 15 minutes. Adjust seasoning if desired.
6. 6 Heat 1 tablespoon of reserved frying oil in a skillet over medium heat. Add all tortilla chips once oil is hot and reheat for 1 minute. Pour in eggs and cook and stir until eggs are beginning to set. Add salsa and gently fold into the egg mixture until everything is covered in salsa and the eggs are cooked, about 2 minutes.
7. 7 Remove from the heat and serve immediately topped with green onions, cilantro, avocado, and cheese.

By thedailygourmet

Ingredients

• ✓ oil
• vegetable oil
• chicken breast
• green onion
• red bell pepper
• corn kernel
• black bean
• spinach
• jalapeno pepper
• parsley
• cumin
• chili powder
• salt
• cayenne pepper
• monterey jack cheese
• flour tortilla

Instructions

1. 1 Rub 1 tablespoon vegetable oil over chicken breast. Cook chicken in a medium saucepan over medium heat until meat is no longer pink and juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat and set aside.
2. 2 Heat remaining 1 tablespoon vegetable oil in the saucepan over medium heat. Stir in green onion and bell pepper. Cook and stir until tender, about 5 minutes.
3. 3 Dice chicken and mix into the pan with green onion and bell pepper. Mix in corn, black beans, spinach, jalapeño peppers, parsley, cumin, chili powder, salt, and cayenne pepper. Cook and stir until well blended and tender, 5 minutes. Remove from heat and stir in Monterey Jack cheese so that it melts.
4. 4 Wrap tortillas with a clean, lightly moist cloth. Microwave on high until hot and pliable, about 1 minute.
5. 5 Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around the mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze for at least 4 hours.
6. 6 Heat oil in a large, deep skillet for deep-frying to 375 degrees F (190 degrees C). Deep-fry frozen, stuffed tortillas until dark golden brown, about 10 minutes each. Drain on paper towels before serving.

By Jackie

Ingredients

• ✓ oil
• cooking spray
• onion
• bell pepper
• salt
• chicken broth
• tomato
• green chile
• cream of mushroom soup
• green chile
• taco seasoning
• cumin
• black pepper
• chicken breast
• neufchatel cheese

Instructions

1. 1 Spray a slow cooker with cooking spray. Add onions, bell pepper, and 1 teaspoon salt. Stir in chicken broth, diced tomatoes, condensed soup, and chiles.
2. 2 Combine oil, taco seasoning, 1 teaspoon salt, cumin, and black pepper in a bowl. Add chicken and toss to coat on all sides. Transfer to the slow cooker.
3. 3 Cook on Low until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the slow cooker and shred.
4. 4 Add Neufchatel cheese to the slow cooker and stir until melted. Return chicken to the slow cooker and cook until warmed through, 20 to 30 minutes more.
5. 5 Serve hot and enjoy!

By Yoly

Ingredients

• ✓ oil
• soy sauce
• salt
• black pepper
• garlic powder
• cumin
• chili powder
• cajun seasoning
• lime juice
• beef flank steak
• french fry
• avocado
• guacamole seasoning mix
• mexican cheese blend
• green onion
• sour cream

Instructions

1. 1 Combine soy sauce, salt, pepper, garlic powder, cumin, chili powder, Cajun seasoning, and lime juice in a glass or ceramic bowl; add steak. Cover and let marinate in the refrigerator for 1 hour or up to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
3. 3 Cook steak on the preheated grill until firm and cooked through, 3 to 5 minutes per side.
4. 4 Deep-fry French fries in hot oil until golden brown and crisp, 3 to 5 minutes, working in batches and adding more oil as needed. Transfer to a paper towel-lined plate to drain excess oil.
5. 5 Mash avocados with guacamole seasoning in a small bowl. Set guacamole aside.
6. 6 Place fries on a microwave-safe plate and layer with cooked carne asada and Mexican cheese. Heat in the microwave for 20 seconds. Top with guacamole, sour cream, and green onions to serve.

By Deepika Kumar

Ingredients

• ✓ oil
• water
• chicken thigh
• chicken drumstick
• chicken bouillon granules
• onion
• garlic
• corn masa flour
• water
• salt
• black bean
• lettuce
• tomato
• avocado
• cotija cheese
• sour cream

Instructions

1. 1 Bring 2 cups water to a boil in a saucepan. Add chicken, chicken bouillon, onion, and garlic. Cover and simmer until chicken is no longer pink the middle, about 40 minutes.
2. 2 Meanwhile, preheat a pancake grill to 400 degrees F (200 degrees C).
3. 3 Mix corn flour, 1 1/4 cups water, and salt together in a bowl until a smooth, moist dough is formed. Add more water if the dough seems too dry. Divide dough into 8 to 10 medium-sized balls and pat each into a 1/4-inch thick round.
4. 4 Cook dough rounds on the preheated grill until cooked on the outside, about 3 minutes per side. Pull the edges out while still hot, making a little indention in the center of each gordita.
5. 5 Heat oil in a skillet over medium heat. Deep fry gorditas until golden brown on both sides, 2 to 5 minutes per gordita. Set aside on a wire cooling rack.
6. 6 Pour beans into a small saucepan and warm over medium heat.
7. 7 Drain chicken, reserving cooking liquid. Remove meat from the bones and transfer meat to a food processor. Add a few tablespoons of cooking liquid and chop to desired consistency.
8. 8 Spread a layer of warm beans on each gordita, then top with chopped chicken, lettuce, tomato, avocado, and cotija cheese. Finish with a dollop of sour cream.

By gladis

Ingredients

• ✓ oil
• carrot
• potato
• leek
• onion
• sweet potato
• black bean
• cumin
• oregano
• chili powder
• cayenne pepper
• salt
• black pepper
• corn tortilla
• avocado
• queso fresco
• salsa
• cilantro
• lime juice

Instructions

1. 1 Make filling: Heat oil in a large skillet over medium heat; cook and stir carrots in hot oil until lightly browned, about 5 minutes. Add potato; cook and stir until lightly browned and mostly tender, 5 to 10 minutes. Add leeks and onion; cook and stir until onion is lightly browned, 5 to 10 minutes.
2. 2 Mix in sweet potato, beans, cumin, oregano, chili powder, cayenne pepper, salt, and pepper; cook and stir until sweet potato is tender, about 10 minutes. Remove from heat and transfer sweet potato mixture to a bowl, scraping the skillet clean with a rubber spatula.
3. 3 Assemble tacos: Heat each tortilla in the same skillet over medium heat until warmed, about 30 seconds per side. Spread mashed avocado onto each warmed tortilla; top with sweet potato mixture, queso fresco, salsa, cilantro, and lime juice.

By Dave

Ingredients

• ✓ oil
• empanada shell
• water
• egg
• black pepper
• salt
• cumin
• oregano
• sazon seasoning
• olive
• cilantro
• tomato sauce
• chicken stock
• raisin
• sofrito
• tomato
• garlic
• bell pepper
• onion
• ground beef

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; remove beef to a plate and set aside.
2. 2 Cook onions, bell pepper, and garlic in the same pan over medium heat until peppers are soft and onions are translucent, making sure not to brown or burn garlic, about 5 minutes. Add beef back into the pan and stir to combine. Add tomatoes, sofrito, and raisins; cook until softened, about 5 minutes.
3. 3 Stir in chicken stock, tomato sauce, cilantro, olives, sazon, oregano, cumin, salt, and pepper. Bring to a boil. Reduce heat to medium-low and cook until thickened, 15 to 20 minutes. Remove from heat and let mixture cool slightly, 15 to 20 minutes.
4. 4 Combine beaten egg and water in a small bowl. Spoon filling mixture evenly into the middles of the thawed empanada discs. Brush edges with egg and water mixture, fold in half, and seal the edges with a fork.
5. 5 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
6. 6 Fry empanadas in the hot oil, working in batches if needed, until golden brown, 4 to 6 minutes, turning halfway through.

By JillianC

Ingredients

• ✓ oil
• sour cream
• egg yolk
• egg white
• salt
• all-purpose flour
• cinnamon
• hot pepper sauce
• black pepper
• cumin
• oregano
• white vinegar
• chicken broth
• garlic
• onion
• vegetable oil
• tomato
• cheddar cheese
• monterey jack cheese
• mozzarella cheese
• all-purpose flour
• poblano pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and place poblano peppers on the foil. Broil in the preheated oven until the skins are blackened and blistered over 80% of the surface, 8 to 10 minutes per side. Remove from the oven and turn the broiler off.
3. 3 Transfer peppers to a resealable plastic bag. Seal the bag and let peppers steam and cool for about 20 minutes. Remove cooled peppers from the bag; scrape off and discard blackened skin.
4. 4 Cut a slit lengthwise into the side of each pepper, then remove the seeds and veins. To reduce spiciness, rinse out any remaining seeds with water, then pat dry with paper towels.
5. 5 Line a baking sheet with parchment or waxed paper. Place 1/2 cup flour into a shallow bowl for dredging.
6. 6 Mix mozzarella, Monterey Jack, and Cheddar together in a bowl until thoroughly blended. Divide into four equal portions, then lightly squeeze each portion in your hands to make a cone shape. Insert each cone through the slit into a pepper, then pin the openings closed with toothpicks.
7. 7 Dredge stuffed peppers in flour, then dust off any excess. Place onto the prepared baking sheet and into the freezer for at least 30 minutes while you make the sauce. Keep remaining dredging flour available for Step 10.
8. 8 To make the sauce, purée stewed tomatoes in a blender and set aside. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and sauté for about 30 seconds. Pour in puréed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce the heat to medium-low and simmer, stirring often, until sauce is reduced by half and thickened, about 20 minutes. While the sauce is simmering, preheat the oven to 200 degrees F (95 degrees C) and warm a platter in the oven.
9. 9 To make the batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. Beat egg whites in a separate bowl with an electric mixer until stiff peaks form. Lightly mix in egg yolk and flour mixture until a fluffy batter forms.
10. 10 Remove peppers from the freezer and dredge in flour again. Shake off excess flour, then use a spoon to gently dip each pepper into egg batter until completely coated.
11. 11 Heat frying oil in a heavy cast iron skillet over medium-high heat until shimmering. Working in batches, gently place coated peppers into hot oil and fry until batter is golden brown and cheese filling is hot, about 5 minutes per side. Transfer fried peppers to the warmed platter while you finish frying.
12. 12 To serve, ladle a generous spoonful of sauce onto each plate, then place a pepper in the center.
13. 13 Serve hot with a dollop of sour cream over top.

By FatDogLane

Ingredients

• ✓ oil
• salt
• black pepper
• garlic powder
• paprika
• cumin
• onion powder
• chili powder
• cayenne pepper
• pork shoulder roast
• cornstarch
• beef stock
• green salsa
• green chile pepper
• tomato
• green chile
• potato
• tomatillo
• cilantro
• jalapeno pepper
• anaheim pepper
• serrano pepper
• liquid smoke
• mexican cheese blend
• sour cream

Instructions

1. 1 Rub the inside of a slow cooker with about 1 tablespoon oil and turn on Low.
2. 2 Mix salt, black pepper, garlic powder, paprika, 1 teaspoon cumin, onion powder, chili powder, and cayenne pepper together in a bowl. Rub spice mixture all over pork. Top pork with cornstarch and pat to coat completely.
3. 3 Heat remaining oil in a heavy skillet over medium-high heat. Sear pork in hot oil on all sides until almost black, about 5 minutes. Transfer seared pork to the slow cooker.
4. 4 Reduce heat to medium and pour beef stock into the skillet. Whisk until boiling, scraping up browned bits, about 5 minutes. Boil gently for 3 to 4 minutes more. Strain stock into the slow cooker. Add salsa, Hatch chiles, diced tomatoes, and potatoes.
5. 5 Combine tomatillos, 1/2 the cilantro, jalapeño pepper, Anaheim pepper, serrano pepper, remaining cumin, and liquid smoke in a blender. Blend on high power and add to slow cooker.
6. 6 Cover and cook on Low for 8 hours.
7. 7 Remove pork from the slow cooker and shred using two forks. Return meat to slow cooker. Season with additional salt and pepper.
8. 8 Serve chili in bowls with Mexican cheese, sour cream, and remaining cilantro.

By Christy Blaker