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magazine jalapeno cheeseburgers with bacon and grilled onions
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5.0
(4.8)
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Any ground meat can be a patty melt if it dreams big enough. This twist on the diner classic touts spiced chorizo, pickled jalapeños, and creamy Oaxaca cheese.
4.6
(4.57)
Quick
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Starting your grilled cheese (slathered in mayo, obviously) in a cold nonstick skillet, then slowly and gently heating it up is the trick to achieving evenly golden brown, supremely crisp exteriors, with molten cheesy interiors.
4.4
(4.42)
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Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
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(5)
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“I love the grilled cabbage, even if it is just a vehicle for the bacon vinaigrette.” —Dawn Perry, senior food editor
3.5
(3.45)
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Toss with spinach, escarole, or kale, or spoon over pork chops.
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(5)
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This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Instead of green pepper, add some heat by making this with jalapeño.
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A great Mexican hot sauce like Valentina or Cholula strikes a perfect balance of flavor and heat.
4.0
(4.23)
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It’s a cliché that bacon makes everything better, but in the case of these carnitas, it’s definitely true.
4.4
(4.44)
Easy
5.0
(5)
Easy
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4.4
(4.36)
Quick
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A knife-and-fork situation, with plenty of crunch and gooey, melty textures going on.
3.4
(3.37)