1. Preheat the oven to 375 degrees. 2. To make the sauce: Quarter the tomatoes and then place into a stainless steel mixing bowl and combine with the onions, garlic, oil, salt, pepper, and thyme.Turn ...

Love chile rellenos but don’t want all the fat and calories? Here is a sure-fire winner that combines the flavor of chile rellenos, the ease of a casserole and the nutrition of heart healthy ...

1 cup roasted butternut squash, cut in 1/2-inch dice 1 1/2 cups wild rice, cooked in turkey broth 1 cup sauteed shiitake mushrooms, chopped 1 cup sauteed spinach or kale 2 cups cooked chorizo, ...

This old family recipe was given to the late Mexican food authority Diana Kennedy by Señora Maria Herrera Redondo de Williams in San Miguel de Allende. It consists of pasilla chiles stuffed with a ...

Chiles rellenos harnesses the glorious combination of chile and cheese, an unstoppable culinary force if there ever was one. Consider the pizzaz that chile flakes add to pizza, or the pungent spice a ...

There are few things better in life than a Crispy Chile Relleno {Chili Relleno}, fried to golden perfection, stuffed with a roasted chile and plenty of melted cheese. This simple recipe uses egg roll ...

A few years back, I went to Mexico City to learn to cook at the apron strings of my step-grandmother, Josefina Figueras viuda de (widow of) Carreno. Josefina is one of those women -- you’ll find them ...

A classic and delicious filling for roasted peppers that shows the Moorish influence on Spanish cuisine. Shredded pork is delicately flavoured with aromatics, dried fruit and nuts. Traditionally, the ...