This Poblano and Refried Bean Burritos recipe contains refried beans, flour tortillas, avocados, kraft shredded monterey jack cheese, kraft ranch dressing and more.
Provides the perfect protein combination....beans and corn. This is a recipe from the Moosewood Restaurant. (I've updated the # of servings...I agree with Longhorm Mama....1 burrito is reasonable serving..thanks for the input) The filling also freezes well. I make a big batch and freeze the filling in ziploc bags and then assemble and bake when needed.
Shredded chicken, chipotle mayo, gooey cheese and fresh cilantro all tucked neatly into flaky pockets of deliciousness. Soon you'll be answering to Empanada Mama (or Papa).
The salsa verde in this recipe combines the smoky flavor of Spanish paprika with the bright flavors of tomatillo and lime to make these cheesy enchiladas stand out from the rest!
This one-dish wonder features moist, tender chicken breasts covered with melted Cheddar cheese, sitting on a bed of creamy rice and vegetables - it just doesn't get any better!
You know those nights where you stand gazing into the pantry or fridge wondering what to throw together for dinner? This casserole is often my answer. It's
The quintessential game-day appetizer, Buffalo wings, teams up with the classic crowd-pleasing ooey-gooey cheese dip. Keep an eye-out for pass interference.
Great for that run in the morning breakfast. You can also take frozen burritos with you when going camping. Just place the bag of frozen burritos into the ice chest, and by the time you're ready for breakfast the first morning, the burritos are fully thawed. Then simply reheat them in a large skillet over the campstove or fire grate.
The BEST Homemade Mac and Cheese of your LIFE. Outrageously cheesy, ultra creamy, and topped with a crunchy Panko-Parmesan topping. Definitely a keeper!
