1,366 inca recipes

Just enough spiciness without over powering my palate, and the soup was very tasty.

This burrito is made with a combination of Mexican and American cuisine, that is sure to please American tastes.

Crawfish tails baked in a rich custard of cream, eggs, and Swiss cheese with sautéed vegetables, cognac, and sautérne. A Cajun-French quiche that's pure indulgence.

Tex-Mex quiche with two filling options: spicy pepper jack or loaded sausage with cheddar and green chilies. Topped with fresh avocado and tomato wedges.

Raspberry chocolate truffle pie layers whipped chocolate ganache spiked with raspberry liqueur over a flaky crust, finished with cream and a strained berry sauce. A bistro-quality dessert.

Mexican chicken lime soup with chipotle, shredded chicken, and fresh tomatoes topped with melting pepper jack, tortilla strips, and sliced avocado.

A chilled coconut-lime cream pie in a coconut-graham cracker crust with a silky custard filling, fresh lime juice, and piped whipped cream topping. Tropical, tangy, and make-ahead friendly for up to 3 days.

Chicken enchiladas with two from-scratch sauces: a tangy green tomatillo-spinach sauce with sour cream or a smoky red ancho chile sauce. Topped with melted Monterey Jack.

Impressive and healthy, realistic portion size. Save up for this one!

The low-calorie rice pudding flan is so delicious by itself that you may want to save the calories and fat in the crust, and serve it without the pastry.

Oven-baked crab quesadillas loaded with sweet lump crab, sauteed tri-color peppers, two melted cheeses, cilantro, and a kick of jalapeño and lime. Ready in 30 minutes for an easy seafood dinner or crowd-pleasing appetizer.

A savory dish that can be made with the convenience of having a crockpot in your kitchen.

Hearty Thai chicken wraps stuffed with stir-fried veggies, curried peanut-coconut rice, and a creamy sesame-peanut dipping sauce. A filling, flavor-packed meal rolled up in a warm tortilla.

Stacked flour tortillas layered with refried beans, sautéed peppers, broccoli, Monterey Jack, and cheddar. A Mexican-inspired vegetarian main dish baked until bubbly and golden.

Tex-Mex quiche loaded with taco-seasoned ground beef, cheddar, and chiles in a flaky pie shell, baked in egg custard and topped with fresh guacamole. Brunch meets taco night.

Authentic enchiladas verdes with poached shredded chicken, fresh tomatillo-serrano salsa verde, Monterey Jack, and sour cream. A from-scratch Mexican classic.