Recipe from incredibleegg.org. 1 flour tortilla (6-inch) 1 egg 1 tablespoon shredded Mexican cheese blend 1 tablespoon salsa Line a 2-cup microwave-safe cereal bowl with microwave-safe paper towel. Press tortilla into bowl. Break egg into center of tortilla. Beat egg gently with a fork until blended, being careful not to tear tortilla. Microwave on … Continue Reading →
From www.foodnetwork.com 6 Roma tomatoes, chopped 4 garlic cloves, minced 2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos 1 red bell pepper, finely diced 1/2 red onion, finely chopped 2 dry ancho chilies, seeded, cut into short strips and snipped into pieces 1 tablespoon olive oil 1 lime, juiced Chili powder, … Continue Reading →
Recipe adapted from Aunt Olives Good Food 2 Go. 1 can refried black beans 1 1/2 cups prepared salsa, divided Juice of 1 lime, divided 1 cup sour cream 1 tablespoon chopped cilantro plus more for garnish 1 cup prepared guacamole 2 cups shredded cheddar cheese Warm beans on stovetop and stir in 1/2 cup … Continue Reading →
2 tablespoons lard or neutral oil, like grapeseed or corn 4 chicken leg-thigh pieces, each cut in two (or use 8 thighs) Salt and pepper 1 1/2 cups pepitas (green squash seeds) 1 large onion, chopped 4 cloves garlic, chopped 4 medium poblano or other mild green fresh chilies, diced, stemmed, seeded and chopped 2 … Continue Reading →
Time: 30 minutes 1 pineapple, peeled, cored and cut into thick rings (canned rings are OK; drain excess syrup) 1 large onion, cut into thick slices 3 tablespoons olive oil 1 tablespoon minced fresh chile, such as jalapeno or Thai, or to taste, or dried red chile flakes or cayenne to taste 2 tablespoons chopped … Continue Reading →
Fresh Corn Salsa (recipe follows) 6 (7- to 8-ounce) swordfish steaks, 3/4 – to 1-inch thick 1/4 cup olive oil, plus extra for oiling grill rack 1/4 cup fresh lime juice Kosher salt and freshly ground black pepper Prepare Fresh Corn Salsa and set aside. Fresh Corn Salsa 4 tablespoons olive oil, divided 2 cups … Continue Reading →
4 tablespoons olive oil, divided 2 cups fresh corn kernels (from 2 to 3 large ears) 1 medium red bell pepper, seeded and then diced (about 1/4 -inch dice) 1/2 cup chopped red onion 1/2 cup diced tomatoes, seeds and pulp removed (about 1/4 -inch dices) 1 teaspoon ground cumin Kosher salt and freshly ground … Continue Reading →
To make: 10 minutes To blend flavors: 1 hour 2 cups husked, rinsed and chopped tomatillos (or use 1 1/2 cups tomatillos and 1/2 cup cored and chopped ripe or green tomatoes) 2 medium poblano or other mild green fresh chilies, optional, preferably roasted and skinned 1 teaspoon minced garlic, or to taste 1/4 cup … Continue Reading →