southwestern

Chorizo Quesadillas

(12-inch) flour tortillas

Monterey pepper Jack or smoked Cheddar

chorizo

scallions, chopped

plum tomatoes,

jalapeno,

white onion, finely chopped

salt

Preheat a nonstick skillet or griddle pan to high heat. Blister a flour tortilla for 20 seconds, flip. Cover half the tortilla surface with shredded cheese, bits of chorizo or andouille, and chopped scallions. Fold the tortilla in half and cook a minute longer, 30 seconds on each side, pressing down gently with a spatula. Cut quesadillas into 4 wedges and top with salsa. 

For salsa, combine ingredients in a small bowl and spoon over wedges of quesadilla, as you snack.

I really enjoyed the recipe. However, I wished that I know the difference between soft and hard chorizo. This recipe calls for hard chorizo. If you have soft chorizo. Cook the chorizo in a frying pan before including it into the recipe. Also the salsa is so simple and amazing that I’m leaving it in my favorite salsa recipes.

I have made chorizo quesadillas for years. We are from Mexico, and have decided that Americans overload their recipes with too many ingredients they do not need. It makes the food lose it's authentic flavor, and is no longer any good. This recipe calls for things that do not go into a chorizo quesadilla. It complicates the recipe, and makes it less enjoyable. This does not compare to the real deal!

so easy and kids loved it too quick dinner idea even good for lunch

These were a hit at my house. My husband isn't a big fan of chorizo, but he liked them. He also liked them when I substituted the chorizo for chicken.

the sausage was a little odd inside a cheese quesadilla, but it was ok.

I altered your wonderful recipe by adding some refried beans and baking the both of the filled tortillas at 375 for 15 minutes.  I think I may have baked them for too long (ten minutes probably works better) but the results were just as good.  Your recipe is great and will be used again for sure.

I absolutely LOVE chorizo, but it totally overpowered everything.  Much, much too strong.

My family loved these-even my picky 3 year old! I served with fresh guacamole. This is such a great QUICK meal with wonderful flavors.

This was the hit of my Super Bowl party. It takes no time to make and it can be adapted for your guests tastes and in my case, allergies. My guests loved them, and so did I.

Diner-Style Western Omelet recipe | Epicurious.com

vegetable oil

(1/4" cubed) ham steak (about 1.5 ounces)

onion

bell pepper (any color)

eggs

milk

black pepper

Monterey Jack cheese (about 1 ounce)

Garlic Custards

garlic

Olive oil

jalapeno chile,

cream

white pepper

nutmeg

Herbed Hazelnuts, recipe follows

red wine vinegar

olive oil

Dijon mustard

Salsa Fresca, recipe follows

butter

hazelnuts (filberts), toasted

oregano,

thyme,

cayenne

cumin

Salt and black pepper

tomatoes, cored, seeded, and cut into 1/2-inch dice

cilantro leaves

jalapeno

lime juice

Brush a whole garlic head with olive oil. Wrap it in foil and bake for 2 hours. Let garlic cool enough to handle, then cut off the top of the garlic head and squeeze the soft cloves out onto a cutting board. Using the side of a broad knife, mash the cloves slightly. (This may be done up to a week in advance. Refrigerate roasted garlic.)

Butter 8 (4-ounce) ramekins. Blend the custard ingredients together thoroughly. Pour into the ramekins and place them in a baking pan. Place the pan in the oven and carefully add hot water to come halfway up the sides of the ramekins. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes. Remove the pan from the oven, but you may leave the custards in the water bath to keep warm for up to 20 minutes. You may wish to prepare the Salsa Fresca and the Vinaigrette while the custards bake, and the Herbed Hazelnuts while the custards stay warm after baking.

To serve, turn the custards out of their ramekins onto plates. Spoon warm Vinaigrette over each one and sprinkle with warm Herbed Hazelnuts.

Whisk the vinaigrette ingredients together in a small saucepan and heat gently. Set aside to keep warm.

Melt the butter in a skillet and saute the hazelnuts with their seasonings until the nuts are well coated. Chop coarsely. 

Mix all the ingredients together. For best results, let salsa stand at least half an hour before serving or incorporating into recipe. Use within 24 hours. (The Vinaigrette calls for 1 cup. Enjoy the remaining 2 cups in Tortilla Soup or just with chips.) 

I've made custards, both savory and sweet, however this one drew me in.  I made it twice, once as written and then I varied it and made an artichoke custard with same recipe but replace garlic with cooked artichoke hearts (with all leaves removed before blending).  Both came out very well.  I also learned through the years that if you cook something like this, don't lead out with "Garlic Custard".  I called mine "Savory Custard" and everyone loved it and many asked for recipe.  I personally liked this alot.

Dip into Alton Brown's kicked-up Guacamole recipe, loaded with jalapenos, tomatoes and cilantro, from Good Eats on Food Network.

Guacamole

Haas avocados, halved,

lime, juiced

onion,

jalapeno pepper,

Roma tomatoes,

cilantro

garlic,

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve. 

This is great! I rated this based on feedback after making this multiple times for many different people over a few years...not my own personal taste (but I do love it)! Stop with the "authentic" comments. No claim it's authentic. And, really, who can say what's authentic? You'll find multiple different recipes from different regions of Mexico. Really?

Wonderful guacamole recipe!  Have home grown tomatoes, jalapeños and cilantro, so used them liberally.  Added Chipotle Tabasco, pepper and salt to taste.  (I’m Californian and we like spice!)

Made my first guacamole using this recipe and it's outstanding! (One note is that the jalapeno is missing from the directions, but I assumed it goes in with the onions and tomatoes.)  Does the tablespoon of lime get folded in or sit on top of the guac while it sits at room temp?

I made this per the recipe the first time.  It was really good but I felt it was missing something.  I couldn't quite put my finger on it but...one time I made this recipe and was out of Roma tomatoes.  So in a pinch I used a can of Ro-Tel diced tomatoes (original).  Well let me tell you this was that flavor I was missing!  So my suggestion: follow AB recipe but instead of diced romas just toss in a can of Ro-Tel and your taste buds shall be rewarded!

Best guac ever. A lot of my friends' recipes call for at least double the avocado, and where I'm from, they're super expensive. I like it so much better when you get a bite with a little bit of everything, which you get from this recipe, instead of a bite that's mostly avocado and maybe a tomato chunk. I doubled the recipe and brought it to the party, and they were surprised that I only had to use 6 avocados to produce SO MUCH. Needless to say, I didn't have leftovers.<div><br /></div><div>Hint with jalepenos: some are hotter than others, and the longer they sit the hotter they get. You could make a batch of guac and have it be mild, or a batch that's super hot, so make sure you check.</div>

The best guacamole that I have ever tasted. So simple and easy to make. My husband said is a combination between awesome and fantastic. I didn’t added the cayenne pepper or the jalapeño. But it was perfect!!!!!!

As always, Mr. Brown delivers a complexity of flavors in an elegantly simple recipe. I was forced to substitute lemon juice for the lime, fresh parsley for the cilantro, and doubled the cumin for personal taste - but it never missed a beat even with those changes. 

My apologies. I've made this many times, but never thought to leave a rating. It's fabulous! Easy and delicious and scarfed up by guest and everyone else before you can turn around. Thank you Chef Alton.<br />

An excellent recipe! And if you don’t know the difference between palate and pallet then...

https://www.foodnetwork.com/videos/perfect-guacamole-dip-73538

Alton Brown celebrates the avocado with this fresh guacamole dip, perfect to serve as a party appetizer.

Make Alton Brown's Perfect Guacamole Dip

This Tex-Mex pleaser is another vegetarian happy medium to please meat-eaters and meat-free-ers alike.

Veg-Head Three-Bean Chili

(2 turns around the pan) olive or vegetable oil

medium yellow skinned onion, chopped

red pepper,

green pepper,

pale beer or vegetable stock/broth

(32- ounce) can crushed tomatoes

black beans

dark red kidney beans

chili powder

cayenne hot pepper sauce, several drops

spicy vegetarian refried beans

(2 cups shredded) spicy Monterey Jack or smoked cheddar

scallions,

Diced fresh seeded plum tomato

Blue and red corn tortilla chips or black bean tortilla chips,

Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.

Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips.

A great and very easy basic chili recipe.  I like to add 1 C. frozen corn and a couple small zucchini then skip the green pepper. I always use a good quality beer and 2 cans black beans instead of kidney (not a fan). I've never found a 32 oz. can of crushed tomatoes to this day so I use the standard 28 oz. I like to use half the can of the refried beans and then freeze the other half for next time I make it. Super!

Very solid and basic chili mix with lots of room for customization. I typically add a full 12oz of a hoppy beer instead of a cup. I also have added ground turkey and most recently 2TBL SPN of dark cocoa. It turned out killer.  

This is the best chili recipe and now my ONLY one. I have tried others (by Rachel Ray or other Food Network stars and they just don't compare). It is easy to make, usually have the ingredients at home and pretty foolproof. I make it less spicy by cutting back on the chili powder and jalapeños and add 1 cup of corn, another can of black beans and pinto beans. I ALWAYS add the beer and enjoy playing around with that flavor AS WELL  (used an IPA today)…SUPER YUM!

My family and I love this chili.  I use two pounds of fresh tomatoes pulsed in the Vitamix instead of canned and omitted the stock since the liquid from the tomatoes was enough.  I reduce the cayenne by 1/2 because I'm feeding kids and then my husband and I add a bit more to the top of our bowl when we eat.  We top with fresh cilantro, avocado and lime. 

Great. I doubled red beans, tripled black beans, added julienned carrots,  2 blackened poblanos, blackened the jalepeno, added 28 can diced tomoatos, tripled cumin, added 1 tbsp extra chili powder and half can 

 Very easy recipe to make and great flavors! This recipe will be a new staple in our house. I love delicious, easy and healthy recipes! I added in some frozen corn and chickpeas but easy to do any variations to preference!

This is some of the best chili ever. I have been looking for a long time for a chili without meat. Made a few adjustments, I only add one pepper, and I also add a can of mild chili beans to it. I also do not add the jalapeno pepper. Its winter and I am making this a couple times a week.<br />

Flavors are completely unbalanced. Just as a stereo system needs to have the bass and treble balanced, so does a dish with flavors as complex as chili. This recipe is all about the high notes - very tangy, even a little harsh. It's lacking the full bodied savory notes that add depth to a good chili - like a stereo with the treble set way too high. My husband and I have adopted a primarily vegetarian diet and we're spending the fall and winter making a variety of chili recipes to find our favorites. I have a hunch that Emeril's veg chili recipe may be more inspired with his use of mushrooms to add the elusive umami flavor that is so important in chili and is missing without meat - that's my next recipe to try. Although I like a number of Rachel's concoctions IMHO this recipe misses the mark. 

I have made this recipe for years.  Great as is, but easy to play with.  I typically use chipotle in adobo to add smokiness, but if you don't want the heat, you can use smoked paprika as well. It does make four very generous portions.  

I love this recipe and have been making it over and over and over for years .  The first time I made it by the book, now I play with the ingredients.  I have made it with okra, with corn, with zucchini and summer squash, and so many more.  I always use sam adams beer (boston lager or october fest and sometimes i even add in ground chicken or turkey. This recipe is a GREAT base, and again THE ONLY base I use for red chili!  Thank you Rach!!


https://www.foodnetwork.com/videos/veg-head-three-bean-chili-0177858

Veg-Head Three-Bean Chili is so flavorful, even carnivores ask for seconds.

Chunky Guacamole

firm-ripe avocados, diced (1 1/2 cups)

red onion

Salt

Ellie Krieger's Chunky Guacamole as seen on Food Network

In a medium bowl, combine all the ingredients and toss gently to combine.

My favorite guacamole.  We make this all of the time.  Everyone loves it!

https://www.foodnetwork.com/videos/chunky-guacamole-65482

Make this quick and easy recipe for chunky guacamole.

For a loaded appetizer, try Rachael Ray's Super Nachos recipe with pico de gallo, beef, beans, cheese and more, from 30 Minute Meals on Food Network.

Super Nachos

bags corn tortilla chips

vine ripe tomatoes,

white onion, chopped

cup, 2 handfuls, cilantro leaves, finely chopped -- substitute parsley if cilantro is not to your liking

sirloin

garlic, chopped

dark chili powder

ground cumin, half a palmful

black beans, 15 ounces, drained

all-purpose flour

pepper jack cheese, shredded, about 2 1/2 cups

Sour cream

scallions

black olives

pimento

Sliced avocado, dressed with lemon juice

Hot pepper sauces

Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.

Combine salsa ingredients in a bowl and set aside for flavors to marry.

Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.

In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.

Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.

Why does every white cook think that Mexican  cooking calls for cumin? Thst is sooo texas tejano not authentic Mexican cuisine.  Cumin smells like arm pits you all like that?

I’ve been making this for several years with two changes. First I keep the tortilla chips on the side and second, I don’t use black beans. I add retried beans. 

These were fantastic.  Only change I will make next time is to do half of the milk.

https://www.foodnetwork.com/videos/rachael-rays-super-nachos-0170453

Rachael Ray's Super Nachos: a great snack or meal, no silverware necessary.

Rachael Ray's Super Nachos

Egg rolls with a Southwest twist: Inspired by a favorite appetizer at Chili's -- these are crunchy and cheesy with a creamy avocado dipping sauce.

Southwestern Egg Rolls

mayonnaise

sour cream

white distilled vinegar

onion powder

avocado,

salt and black pepper

dill

parsley

boneless, skinless chicken breasts (about 1 pound)

canola oil

red bell pepper, finely chopped (about 1 cup)

black beans, drained and rinsed

corn,

spinach,

chipotle powder

Monterey Jack cheese

pickled jalapenos, finely chopped

flat-leaf parsley leaves, chopped

scallions, thinly sliced

Canola oil,

Eight 8-inch flour tortillas

Food Network Kitchen’s Southwestern Egg Roll.

For the sauce: Combine the mayonnaise, sour cream, vinegar, granulated garlic, onion powder, avocado, 2 tablespoons water, a large pinch of salt and a few grinds of pepper in a blender. Blend until completely smooth. Transfer to a medium bowl and stir in the dill and parsley. Season with additional salt and pepper if needed. The texture should be similar to ranch salad dressing. (If the sauce is very thick, thin it out with 1 to 2 tablespoons of additional water.) Cover with plastic wrap and refrigerate until ready to serve.

For the egg rolls: Preheat a grill pan over medium-high heat for 5 minutes. Rub the chicken breasts with 1 tablespoon oil and sprinkle generously with salt and pepper. Cook the chicken until deep grill marks appear, about 8 minutes. Flip and continue cooking until deep grill marks appear and the internal temperature on an instant-read thermometer in the thickest part of the breast registers 165 degrees F, about 8 minutes more. Remove to a cutting board, allow to cool slightly and cut into small pieces. 

Heat the remaining tablespoon oil in a medium skillet over medium-high heat. Add the bell pepper, a pinch of salt and a few grinds of pepper and cook, stirring, until crisp-tender, 2 to 3 minutes. Stir in the beans, corn, spinach, cumin, chipotle powder, cayenne, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the vegetables and beans are coated in the spices and warmed through, about 2 minutes. Transfer to a large bowl and fold in the chicken, pickled jalapenos, parsley and scallions. Taste and season with additional salt and pepper if needed. Allow the mixture to cool completely.

Stack the tortillas on a large microwave-safe plate and cover with a damp paper towel. Microwave until just warmed though. (This will make the tortillas easier to roll.) Put a warm tortilla on a clean, flat surface (keep the remaining tortillas covered with the damp paper towels) and put 1/2 cup of the filling in the center. Spread the filling out into a 4 1/2-inch long log. Tightly fold the bottom of the tortilla (the part that is closest to you) over the filling, fold both ends over then roll the tortilla so that the filling is completely enclosed. Seal the seam of the tortilla with 3 toothpicks. Transfer to a baking sheet. Repeat with the remaining tortillas, filling and toothpicks. 

Meanwhile, attach a deep-fat fry thermometer to the side of a large Dutch oven or pot, fill halfway with oil and heat over medium-high heat to 350 degrees F.

Fry the egg rolls in 2 batches until golden brown all over, about 5 minutes per batch. Remove the toothpicks from the egg rolls, cut on an extreme bias and transfer to a large platter. Serve with the avocado dipping sauce.

Poblano Stuffed with Chorizo, Shrimp and Rice

Mexican-style chorizo

red bell pepper, diced

green bell pepper, diced

jalapeno, minced

red onion, diced

rice

chicken stock

white wine

water

large, fresh poblano chiles

shrimp, shelled, cut into 1/2-inch pieces

Cheddar, shredded

cheese,

In a medium saucepan, heat oil and chorizo, cook for 3 minutes. Add peppers, jalapeno, onions and garlic. Cook until translucent, then add rice and cook until all the grains of the rice are coated with oil. Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes.

Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds.

When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice mixture. Place all the chiles on baking sheet and place into oven for 10 minutes. Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.

This is so good! I used chicken chorizo sausage with long grain brown rice to make it a little healthier. 

Expected more flavor from this dish with the poblanos and chorizo.  Came out a bit dry.

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