4,442 chimi recipes

Flour tortillas filled with Monterey Jack cheese and a spiced tomato sauce, rolled up, smothered with more sauce and sour cream, and baked until bubbly. An authentic Mexican baked taco the whole family will love.

An easy and no-fail recipe for classic meatloaf with several variations for leftovers. It doesn't take long to make at all, and is very tasty

Picante red sauce blended from roasted red bell pepper, diced tomatoes with green chiles, soy sauce, umeboshi vinegar, and basil. A smoky, tangy all-purpose sauce for pasta, stuffed peppers, or cabbage rolls.

A Roman-style spicy bruschetta with fresh parsley, basil, garlic, and red pepper flakes in olive oil and red wine vinegar. No tomatoes here, just a punchy herb topping on grilled country bread. Vegetarian.

An easy to prepare succulent pork chop that surely won't disappoint once it's time for dinner!

Thai red curry beef with coconut milk, fish sauce, baby corn, and green peas, garnished with sweet basil. A quick, aromatic curry served over jasmine rice.

Satay-style beef stir-fry with Chinese broccoli, shrimp paste, dark soy sauce, and rice wine. Thin-sliced steak wok-fried and tossed in a savory peanut-inspired sauce.

A basic yet tasty corn bread is easy to make, and it goes well with any kind of chili, stew or roast.

This scrumptious appetizer calls for beer, jalapeno peppers, shrimp and hot chili sauce.

Vegetarian bean pate purees a 7-bean and barley mix with tahini, lemon juice, garlic, and cumin into a thick Mediterranean-style spread. Serve chilled with whole wheat bread or crackers.

Try this devilishly delicious pasta dish made with pineapple juice, bananas and scotch bonnet chili peppers.

Grilled grouper marinated in tequila, triple sec, and lime juice, served with fresh tomato-jalapeno salsa. A margarita-inspired fish dish straight off the grill.

Italian chili with ground beef, bulk sausage, zucchini, Italian green beans, and tomato sauce seasoned with Italian herbs and topped with parmesan. A hearty, bean-free twist on classic chili.

Frijoles Borrachos simmer dried pinto beans with beer, bacon, jalapenos, tomato sauce, cumin, and oregano until thick and tender. Authentic Mexican drunken beans from scratch.

Crispy golden crab and avocado fritters with salsa and green onions, fried to a crunch outside while staying creamy inside. Makes 4 dozen party-ready bites you can prep ahead.

Tucson-style cheese tostadas with three Mexican cheeses (Oaxaca, Monterey Jack, anejo), roasted poblano peppers, and fresh cilantro on a crispy fried flour tortilla. A southern Arizona classic.