19 mexican egg recipes

Huevos rancheros stack sunny-side-up eggs on warm corn tortillas with refried beans, green chili, and melted cheddar. Mexican breakfast plate ready in 20 minutes.

By following the simple steps, you will be able to make a great companion for tortilla chips, tacos and sandwiches!

Cayenne and chocolate make a nice combo in this cookie from Paula Tuchscherer-Jones of Milwaukee; they would provide an interesting complement when plated with more traditional cookies.

Tacos de requeson: corn tortillas stuffed with ricotta cheese, fried golden and crisp, then filled with a tangy lime-radish-cilantro salsa. A traditional Mexican street food you can make at home.

Bite-sized baked egg cups loaded with cheddar, Monterey Jack, green chiles, and cumin. Makes 30 mini appetizers that disappear the second they hit the table.

Pompano baked in parchment with annatto, citrus, olives, and pimento. Fish en papillote the Mexican way, steamed in its own fragrant sauce for moist, tender fillets.

Mexican dump cornbread with three cheeses, green chili peppers, and honey. A quick sheet pan cornbread where everything gets dumped into one bowl, stirred, and baked golden.

Yeast dough pinwheels filled with fruit preserves, shaped into a windmill pattern, and baked until golden. A European-style pastry with a soft, brioche-like dough and a jewel of jam in the center.

A soft, vanilla-scented bread machine loaf studded with rainbow sprinkles. Just 5 minutes of prep, then the machine does the work. Kids go absolutely wild for this one.

Buttery Mexican conchas shaped into spiral coils, glazed with warm honey, and topped with crunchy almonds. Homemade pan dulce that fills your kitchen with sweetness.

Vegetarian sweet onion fajitas loaded with Vidalia onions, new potatoes, roma tomatoes, and carrots simmered in white wine with jalapeño and cilantro. Rolled up with Monterey Jack and yogurt in warm flour tortillas.

Cornmeal pie shell made with flour, cornmeal, and shortening. A sturdy, subtly sweet crust ideal for savory Southwest pies, quiches, or fruit tarts.

Vegetarian Mexican chili burgers made with seven-grain cereal, brown rice, tofu, green chilies, and cumin. Pan-fried golden brown with no meat needed. Makes 12 patties.

Smoky chipotle salsa blended from canned chipotles in adobo, tomato paste, brown sugar, and red wine vinegar. Sweet, fiery, and ready in 10 minutes. Makes 2 cups.

Avocado ice cream blends ripe Hass with whipped evaporated skim milk, citrus juices, and sugar into a creamy, naturally green frozen dessert. No-egg, no-churn-friendly tropical treat with Mexican and Filipino roots.

Quelites, a traditional New Mexican spinach and pinto bean side dish with bacon drippings, chili pepper, and hard-boiled egg. A 25-minute Southwestern classic.