When great dips get together, it's magic. This recipe boasts all the beauty of a creamy onion dip with the irresistible appeal of queso.
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
Author: Greg Sonnier
Author: Ian Knauer
Mexican crema and Monterey Jack are blended here to create an almost impossibly creamy quiche. The strips of roasted poblano chile floating on top of the custard make for a beautiful savory pie, great...
These delicious quesadillas are packed with flavor thanks to lightly spiced chicken, mushrooms, spinach, and Monterey Jack cheese. A tangy mix of cilantro, yogurt, and lime juice makes the perfect dipping...
Author: Katherine Sacks
Ultrarich and almost custardy in the middle, this cornbread from Hillstone (a.k.a. Houston's, Honor Bar, R+D Kitchen, Rutherford Grill, and South Beverly Grill) is the kind of appetizer you should serve...
This silky, cheesy dip celebrates New Mexico's famous hatch chiles, which are only available in the late summer and early fall. If you are lucky enough to see them at the market, be sure to bring some...
Author: Rhoda Boone
Melty, cheesy, crunchy, spicy: these sandwiches, a street food favorite in India, check all the boxes.
Author: Tara O'Brady
Using evaporated milk makes this baked mac and cheese exceptionally rich and creamy-it may be for a crowd, but it's bound to go quickly.
Author: Nestlé USA
No offense to salsa, but come on, who doesn't love a gooey, cheesy bean dip, bubbling hot like lava from the broiler? If you're a chile head, you'll probably want to up the number of chiles and leave the...
Author: Gina Marie Miraglia Eriquez
Author: Tom Douglas
Author: Antoinette Muto
Author: Stacey Siegal
These pressure cooker enchiladas are all about the tortillas and the ancho chile sauce. Shredded chicken and cheese round out the Mexican-American favorite.
Author: Janet A. Zimmerman
Author: Judith Finlayson
Author: Sondra Wilson
Author: Sheila Lukins
Author: Miriam Chandler
Author: James McNair
Author: Linda Grisso
You can reheat this ooey-gooey dip in a skillet, or keep it warm in a fondue pot.
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Michael Lomonaco
The inspiration for these handheld burritos came from those served at the Santa Fe Farmers Market, in New Mexico, where they are truly the early bird's reward.
Author: Steven Raichlen
Author: Susan Lasken
By baking the eggs and toppings in a jelly roll pan, you can then roll it all up into a tight spiral, slice it into portions, and share. It's very easy, and looks pretty fancy, too.
Author: Joy Wilson
Author: Sara Foster
Author: Lisa Fain