Mexican Recipes

A Mexican inspired dish made with tomatillas, melted cheese and pre-cooked chicken, just delicious.

Chiles rellenos stuffed with Monterey Jack cheese, dipped in a cornmeal batter, and fried golden brown. The cornmeal coating adds a crispy crunch that traditional egg-only batters can't match.

Traditional New Mexican fry bread made with just 5 pantry ingredients. Simple dough kneaded smooth, rolled thin, and deep-fried golden in minutes. Serve with honey.

The first chili recipe appeared in West Texas at the turn of the century.

Chicken breasts marinated in lime juice, green chiles, and garlic, grilled until charred, then topped with melted cheddar and salsa. Easy Southwestern grilling at its best.

Spicy, creamy cheese dip loaded with green chiles, cumin, chili powder, and sour cream. The kind of party dip that empties the bowl before halftime and has everyone begging for the recipe.

Just try and fight the fiery taste of this dish that will have you running back for more!

Mexican beef casserole layered with seasoned ground beef, cheddar cheese, and hot chili peppers between buttermilk cornbread. A hearty one-dish meal with built-in cornbread crust.

Empanadas, Latin American hand pies filled with seasoned ground beef, hard-boiled egg, raisins, and green olives, wrapped in flaky pastry. Fried or baked, perfect for parties and lunchboxes.

Lemon icebox cookies with cornmeal and cardamom, sliced from a chilled log and baked golden, finished with tart lemon icing and chopped pistachios. Makes 6 dozen.

Breakfast burritos pack hash browns, scrambled eggs, sausage, peppers, and cheddar into flour tortillas. Make-ahead and freezer-friendly, perfect for grab-and-go mornings or weekend brunch.

Awesome vegetarian mexican pie, we make in 2 pans instead of 1, so it really becomes 4 layers.

Tex-Mex breakfast strata with hot Italian sausage, roasted red and green peppers, Monterey Jack, and chili-spiked egg custard layered over firm bread. Bake-and-serve brunch dish.

Mexican chicken and rice with tomato sauce, cumin, chili, and a splash of cocoa for mole-like depth. Topped with cheddar, sour cream, and picante for a fast weeknight dinner.

Homemade blue corn tortillas from just three ingredients: blue cornmeal, boiling water, and flour. Earthy, nutty flavor with a striking blue-purple color on a hot griddle.

Ground cherry pie with a golden, sweet-tart filling thickened with tapioca and lemon juice in a flaky double crust. A rare, old-fashioned treat worth growing your own husk tomatoes for.