Crisp on the outside and creamy on the inside, these salsa-topped cakes make a lovely vegetarian entree. They offer a great way to use leftover basmati rice; if you're starting with cooked rice, use about 1 1/2 cups. Add mixed greens to the plate for even more color.
Ok, so I'm addicted to making pumpkin cookies, I just had to try these. Thanks to Tricia and Lisa, I made these tasty and simple pumpkin cookies and added a few
These little babies were good. As in, I'm lucky any of the delicious, flavorful filling made it into the tortillas since I was so busy sampling that I forgot about ensuring quantity control. Simple to prepare and healthy to boot
Green chile peppers and chili powder give this savory chicken main dish a classic Tex-Mex bite. Make it up to 24 hours ahead of time for dinner in a hurry.
These skillet-grilled burritos come together in a flash thanks to store-bought rotisserie chicken. Keep this meal light by serving with a fresh green salad.
If there's any snack worthy of the transition to main-dish status, it's nachos. Noshers will love this juicy chicken breast holding all the cheesy-creamy nacho toppings.
Note: if you don't have a gas burner, you can roast the chilis under the broiler element. Just place them as close as possible and cook on high heat, turning them occasionally until completely charred and blistered....
Beef chimichangas are one of my favorite Mexican dishes to make using the slow cooker. Although they do require a bit of work, in the end it's well worth
