Turn your basic quesadilla to the next level with this sweet-and-spicy chickpea version! Goya Foods’ Executive Chef Fernando Desa guides us through the recipe with smoky chipotle peppers, mashed chickpeas and melty cheese.
shredded Monterey Jack cheese
Hash Brown Breakfast “Nests”
This is a Tex-Mex spin on one of my favorite breakfast recipes from Sunset Magazine. Whether you’re hosting a crowd for brunch or are having breakfast for dinner, these all-in-one hash brown cups are so easy to make. Plus, they’re completely gluten-free!
Bejas’ Shrimp and Mango Enchiladas
Bejas in Fredericksburg brings the flavors of Baja, Mexico, to the plate in this easy but flavorful enchilada dish made with marinated shrimp, a colorful mango salsa, and a cheesy cream sauce spiked with sherry.
Picoso’s Stuffed Deep-Fried Avocados
Try these over-the-top, cheesy, fried avocados from Picoso’s Mexican Kitchen in Lubbock. Before hitting the hot oil, they are coated in cheese and breadcrumbs, creating a crispy, gooey crust. Here, we stuff them with shredded chicken, but you can also top with grilled shrimp, sliced steak, or peppers and black beans for a vegetarian alternative.
Las Palapas’s Chilaquiles Taco
When it comes to one of Texas’ signature breakfasts, Las Palapas in San Antonio nails the art of making a breakfast taco every time! You’ll love this simple recipe using your favorite Ranchera sauce. We’ve included our favorite recipe from Goya Foods.
Casserole Queens Green Chile Chicken & Rice Bake
This tasty casserole is gluten free and part of the Casserole Queens’ HUNGRY series. Thanks to these lovely gals for the recipe – perfect for tailgates, get-togethers and large family gatherings.