1,365 inch recipes

Enchiladas Suizas with shredded chicken in corn tortillas, blanketed in a tomatillo-serrano salsa verde enriched with béchamel, cream, and melted cheddar. Rich, creamy, and tangy.

Southwestern tortilla soup with white beans, corn, avocado, fresh tomatoes, and crispy fried tortilla strips in a cumin-lime vegetable broth. Vegetarian and satisfying.

County fair banana pie with a chocolate chip layer on the bottom, rum-spiked banana cream filling, and whipped cream with chopped pecans. A blue-ribbon worthy layered banana cream pie.

Savory vegetarian tart with sautéed mushrooms, broccoli, and three cheeses in a tofu-cream filling. A hearty meatless main that slices like a dream.

Turkey fajitas marinate cooked turkey strips in lemon, garlic, and oregano, then top corn tortillas with a sweet-tangy onion relish and grated cheese. Lighter Tex-Mex weeknight dinner.

Bacon and sharp cheddar quiche with green onions sautéed in bacon drippings, a half-and-half custard, and a kick of cayenne and dry mustard. Rich, savory, and sliceable for dinner or party appetizers.

Deep-dish broccoli and red pepper pizza loaded with three cheeses: mozzarella, provolone, and Parmesan. Fresh vegetables in a golden pie crust shell.

I sauteed the shrimp with the spices and it turned out wonderful.Really a big hit!

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

Flaky pie crust stuffed with curried ground turkey, tomatoes, raisins, and veggies. Make-ahead friendly and freezer-ready for busy weeknights.

Chicken enchiladas smothered in a homemade green mole made from roasted poblanos, almonds, cilantro, and cream. Stuffed with rice, two cheeses, and sour cream for a Mexican dinner worth the effort.

Maple pecan pumpkin pie layers spiced pumpkin custard with raisins and chopped pecans, topped with maple-scented whipped cream and toasted pecan halves. A Thanksgiving upgrade on the classic.

Black eyed pea casserole layers spiced ground beef, black-eyed peas, and tomatoes between torn corn tortillas and melty cheddar, then bakes it into a hearty Tex-Mex bake with a Creole kick.

Southwestern quiche with whole green chilies stuffed with Monterey Jack cheese, arranged in a pie crust and baked in a creamy French onion soup custard with Swiss cheese, dry mustard, and hot sauce.

Grilled fajita nachos with beer-and-lime marinated chicken, mashed pinto beans, caramelized onions, and a fresh tomatillo-lime salsa. Built on a pizza pan and finished on the grill.

Santa Fe spicy baked black beans with chipotle puree, ancho chiles, molasses, and two vinegars in a smoky-sweet sauce. Baked for an hour until thick and saucy. Serve in warm corn tortillas.