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magazine fasteasyfresh 2008 04 chicken burritos with poblano chiles and corn
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Plopped on a creamy tomato sauce, these peppers are a repeat-worthy one-dish dinner.
5.0
(4.79)
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The seasoning in this chicken burrito recipe is flavorful but not too spicy. It's a weeknight crowdpleaser. Now all you need is a margarita...
4.5
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This breakfast burrito recipe from Eric See requires shredded hash browns and New Mexico chiles. And that’s perfectly fine by us.
4.3
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Crispy on the outside and juicy on the inside, this smothered fried chicken with polenta and herb gremolata is perfect for a dinner party.
4.3
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This refried-bean-slathered gordita with all the fixings is a Mazatlán specialty.
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Potatoes and poblano chiles shine in this recipe for papas con rajas. Soaked with crema, the combo is a great side dish or vegetarian-friendly taco stuffing.
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Spiced chicken, charred peppers, and gooey cheese—these never-soggy quesadillas are a favorite for a reason.
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This spicy-sweet chicken transforms a bird right off the rotisserie into a versatile filling for nachos, enchiladas, tacos, burritos, and more.
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Guarantee there’s always a hot, melty batch ready for your guests with this nacho construction strategy.
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A can of refried beans disappears into the broth of this simple soup, adding body and luscious texture, while chipotle chiles in adobo add smoky heat.
4.4
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Braised chicken thighs, sweet Italian sausage, and roasted potatoes on a weeknight: Yes, you can.
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It’s almost silly how easy this dish of impossibly delicious, ooey-gooey cheesy chiles is to execute.
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Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.
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This streamlined approach to making mole cuts down on ingredients without sacrificing flavor for a rich, velvety sauce that’s layered under crispy-gooey cheese.
4.6
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There will be lots of delicious pan juices in the baking dish when the chicken is done, which is a great reason to serve this with rice, mashed potatoes, or a batch of polenta.
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The nostalgic ground meat filling has obvious upgrades; the charred tomato salsa should be in heavy rotation.
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Albóndigas is Spanish for meatballs. Ours are lightened with grated zucchini for this chile soup recipe.
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This tortilla soup has everything you want: chicken, corn, and, of course, chiles.
4.0
(4.04)
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This vegetarian cauliflower taco recipe uses the smoky adobo sauce from a can of chipotle chiles to bring big flavor to the titular roasted veggies.
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Mexican esquites meets Chinese tiger salad. This crunchy, bright, sweet, juicy side is everything you want to eat in the summer heat.
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This recipe for melty, cheesy, spicy comfort in a bowl is one of the best sellers on the menu at San Francisco’s Tacolicious. Don’t skimp on the chips—trust us, you’ll need them.
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Lightly mash some of the white beans for a creamy, velvety texture without any added dairy.
4.3
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Psst…you don’t need to presoak or preshuck corn before grilling it. Just put the whole ears on the grate and the husks and silk will slip right off afterward. You’re welcome.
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