Flavorful grilled steak fajitas served with sizzled peppers and onions.
Perfect for quesadillas, breakfast tacos, and queso fundido.
A master recipe for beautiful beans.
Shredded chicken, kicked up with jalapeño and pepper Jack, makes a hearty filling for flaky quesadillas.
They may be vegan, but with our huge cast of ingredients, they definitely don't pull any punches.
Lightly browned corn and zucchini mixed with melted cheese in a crispy, puffy, flaky crust.
Kill your hangover the Tex-Mex way.
Fresh spinach, black beans, and smoky chipotles combine with Swiss cheese in these crispy, golden-brown quesadillas.
Whether traditional or smothered, chiles rellenos are a crowd-pleaser.
The microwave is a highly underrated tool for nacho construction.
Tortillas rolled up around a cheddar-based filling and completely enveloped by a rich red chili sauce, then topped with even more melted cheese.
At first glance, this over-the-top combo may seem like overkill, but there's a method to this madness.
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.
This nontraditional chili is made in a slow cooker, including the tender cornbread dumpling topping.
Individually topping each chip ensures maximum flavor in every bite.
Skip the tortilla chips for once and go fully loaded baked potato instead.
Crisp fried avocados with cabbage and chipotle cream in warm flour tortillas.
An easy weeknight dinner that's fully loaded with flavor.
The best use of Doritos, ever.
Tangy, vinegary red onion offsets the rich depth of slow-cooked brisket.