These have the perfect combination of flavors and taste absolutely delicious! They do have a little kick to them, so if you don’t like things spicy make sure to take out the chili powder and cumin.
The humble chickpea steals the show in this stellar chicken stir-fry. Give your 'peas a crispy, spicy coating in your skillet then sprinkle them liberally.
Traditional Mexican green chicken enchiladas, made lighter! Made with white corn tortillas, chicken breasts and queso fresco – SO good! Get new post updates:
Southern Living April 2007. This is on the menu for the next night we have Mexican food. I'm posting the recipe as written, but I will probably cut the recipe down for us. The cook time I listed is the time to chill the eggs before serving.
Topped with melted mozzarella cheese and a spicy sauce, these breaded chicken breasts make fantastic sandwiches. Try them whenever you're short on time but need a satisfying dinner.
This thick and hearty curried lentil and sweet potato soup is packed with spicy flavor. Get it going, then call a friend or spend some time with the kids while it simmers.
Cowboy Caviar starts with a spicy base of black-eyed peas, tomatoes, corn, and avocado. Scoop it up with tortilla chips for an appetizer, or add cabbage and it becomes a coleslaw.
These baked eggs with chorizo—a hearty combination of crumbled spicy sausage, chunks of crispy potatoes and soft, runny eggs—are great to make for a crowd.
The spicy meat for this tostada recipe is prepared in the slow cooker. Layer the beef with your favorite fixings on warm tortilla shells to finish off this main dish.
Spice up your lunch routine with these smokey falafel burgers! Smoked paprika is a less spicy and sweeter variety of cayenne pepper, and adds a unique flavor to this Mediterranean classic.
