The fusion of Mexican and Texan food is responsible for the creation of nachos, chicken fajitas, and breakfast tacos. And that's only the tip of the enchilada. These recipes pay homage to some of our favorite Tex-Mex dishes.
Marinated chicken thighs + broiler = dinner.
Flavorful grilled steak fajitas served with sizzled peppers and onions.
A master recipe for beautiful refried beans.
The secret is in how you brown the beef.
The key to fajitas in the oven is knowing how to maximize browning.
Shredded chicken, kicked up with jalapeño and pepper Jack, makes a hearty filling for flaky quesadillas.
Perfect for quesadillas, breakfast tacos, and queso fundido.
This nontraditional chili is made in a slow cooker, including the tender cornbread dumpling topping.
Fresh spinach, black beans, and smoky chipotles combine with Swiss cheese in these crispy, golden-brown quesadillas.
The microwave is a highly underrated tool for nacho construction.
Tender chunks of beef, plenty of beans, and no shortage of flavor.
At first glance, this over-the-top combo may seem like overkill, but there's a method to this madness.
Whether traditional or smothered, chiles rellenos are a crowd-pleaser.
Lightly browned corn and zucchini mixed with melted cheese in a crispy, puffy, flaky crust.
Tortillas rolled up around a cheddar-based filling and completely enveloped by a rich red chili sauce, then topped with even more melted cheese.
They may be vegan, but with our huge cast of ingredients, they definitely don't pull any punches.
Kill your hangover the Tex-Mex way.
Silken tofu stands in nicely for soft scrambled eggs in these vegan Tex-Mex migas.
Cheese fused to a tortilla makes for an epic taco.
Individually topping each chip ensures maximum flavor in every bite.
On the importance of terroir in New Mexico's signature pork and chile stew.