527 mexican recipes

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.

Fun fruit tacos filled with strawberries, grapes, apple, and banana, topped with vanilla yogurt and toasted coconut. A kid-friendly snack ready in 25 minutes.

Creamy avocado hot sauce blends serrano chiles, garlic, and onion into a fiery, silky Mexican-style salsa. Five minutes, no cooking, pure heat with a smooth finish.

Smoked turkey gumbo turns the Thanksgiving carcass into a rich Cajun-style gumbo with shrimp, crab, and oysters, built on a deep mahogany roux and served over long-grain rice.

Fiesta pasta with mostaccioli tossed in a taco-seasoned spaghetti sauce with kidney beans, bell peppers, and Monterey Jack cheese. A Mexican-Italian fusion one-pot weeknight dinner.

Canned white beans with ham knuckle, fresh herbs, lemon zest, and maple syrup bake into a shortcut version of classic baked beans. Ready in half the time with layers of flavor from thyme, rosemary, and Dijon mustard.

Italian balsamic chicken: grilled chicken breasts marinated in balsamic, olive oil, and herbs, then sliced into strips for salads, wraps, or antipasto boards. Meal-prep friendly protein with big flavor.

A tasty low-fat dish that goes great with any meal you prepare this summer.

Vegetarian corn-stuffed bell peppers with a double-corn filling, creamed corn and kernels bound with cornbread crumbs, garlic, onion, and red pepper flakes. Basted in vegetable broth for tender, juicy shells.

Texas-style beef fajitas with skirt steak marinated overnight in red wine and Worcestershire sauce, grilled hot and sliced thin. Served in warm flour tortillas with salsa.

Texas-style smoked brisket with a spicy chili rub and a beer-based mop sauce. Smoked low and slow over wood chips for tender, smoky bark and pink smoke ring.

Fresh pico de gallo salsa with serrano chiles, tomatoes, onion, garlic, cilantro, and red wine vinegar. No cooking required, bold heat from six serranos.

Huitlacoche para quesadillas is the classic Mexican quesadilla filling of black corn fungus (the "Mexican truffle") sauteed with roasted poblanos, onion, garlic, and epazote. Earthy, smoky, deeply savory street-food flavor.

Seafood wrapped 'n rolled: grilled shrimp and lobster tossed with sesame oil, crisp bok choy, and bean sprouts, rolled up in soft flour tortillas. A fresh, fast Asian-fusion seafood wrap.

Use this creamy dip on a vegetable dip or as a companion with tortilla chips.

Quesadillas are so popular and classic in Mexico. They are so quick, easy to make, and they always turn out so warm, cheesy, and lot of flavor; for the fillings, you can add whatever you want to make your own version of fillings. Breakfast, lunch or supper, it can be served all day around!