272 south western recipes

Savory cilantro corn pancakes loaded with roasted chiles, scallions, and sweet corn kernels. Served with salsa and sour cream for a Southwestern brunch twist.

Smoked chicken soup with chipotle peppers and basmati rice for a spicy, smoky one-pot meal. Simple ingredients, bold Southwestern heat in every spoonful.

Baked red snapper fillets in a spicy tomato-chili sauce with zucchini, bell peppers, and celery. A lean, flavor-packed Southwestern-style seafood dinner.

Grilled skirt steak marinated in cumin, dry mustard, Worcestershire, and beef broth with hot sauce and vinegar. Bold Southwestern flavors on a charcoal grill.

Broiled potato skins loaded with a fresh corn, black bean, tomato, and cucumber salsa with cilantro and lime, topped with melted cheese. A lighter take on loaded potato skins using Southwestern flavors.

Citrus quinoa and toasted pepitas salad simmers quinoa with green chiles, onion, and garlic, then tosses with lime juice, cilantro, scallions, and toasted pumpkin seeds. A Southwestern-leaning grain salad.

Robust beans and rice casserole with lean ground beef, pinto beans, green chilies, and Southwestern spices baked together until the rice is tender. A hearty one-dish dinner.

Beef chuck stew braised with tequila, bacon, chickpeas, tomatoes, and fresh cilantro. A Southwestern-style one-pot stew with smoky depth and a tequila kick.

Pinto bean and squash stew with bacon, jalapeno, and butternut squash, topped with red onion, cilantro, and sour cream. A rustic Southwestern stew built for cool weather.

Creamy ginger penne with grilled chicken, prosciutto, portobello mushrooms, and sweet peppers in a rich lemon-pepper cream sauce. A bold Southwestern-Italian fusion pasta.

Simple crushed dried chile flakes for authentic New Mexican and Southwestern cooking. Make a big batch to season everything from beans to enchiladas to eggs.

Southwestern avocado vichyssoise with roasted poblanos, tomatillos, mint, and ginger, blended creamy with potatoes and avocado. Served chilled with a smoky chipotle sour cream drizzle.

Vegetarian bean and corn casserole topped with sliced zucchini and a cornmeal custard, loaded with Monterey Jack cheese and green chilies. One-dish Southwestern comfort.

A Southwestern stuffing for roast duck with jalapenos, Granny Smith apples, pine nuts, bread cubes, and fresh cilantro. Bold, fruity, and spicy in every bite.

Stacked cornmeal crepes layered with lobster, Manchego cheese, toasted pine nuts, and cilantro, baked under a silky poblano chile cream. Southwestern elegance on a plate.

Cumin-crusted turkey breasts dredged in a cornmeal-flour-cayenne coating and pan-sauteed until golden. A Southwestern-spiced turkey cutlet served sliced with salsa.