This is my version of a Mexican Taquito. My family loves both Buffalo chicken and Mexican food, so that is how this recipe came to be. Combining spicy Buffalo flavors with the creaminess of Philadelphia cream cheese, all wrapped up in a tortilla was a winning combination in our home.
Use canned beans to make this dish in a snap. We chose kidney, garbanzo, pinto, and navy beans, but you can use any combination of beans that you like.
Tender and juicy, these ribs are packed with a big smoky punch. You won't believe how quick they are from grill to plate! —Gloria Warczak, Cedarburg, Wisconsin
Who would guess that those inexpensive packages of Asian-style ramen noodles could be so versatile? Our delicious Stovetop Chicken Noodle Parmigiana cooks up all in one skillet, so its quicker and theres the bonus of less clean-up.
Dinner ready in 30 minutes! Enjoy this grilled chicken and tortellini with roasted red pepper cream – a delicious meal made using Green Giant Select frozen broccoli.
Usually, I make this as a side dish to go with veal cutlets or a roast. You could also serve it as a main dish along with a salad and hot garlic bread if you like. —Patricia Collins, Imbler, Oregon
Top the warm pasta with grated ricotta salata, which has a dense texture and salty flavor. Get the recipe for Rigatoni With Sauteed Eggplant and Tomatoes.
