Delicious morish cornmeal muffins that are crispy on the outside, and extremely moist inside, with the corn and pepper chunks in them raising the idea of cornmeal muffins to a while new level. People can’t stop themselves from reaching for these.
The name “Tex-Mex” is a combination of “Texas” and “Mexico.” It’s used to describe a cuisine which is an Americanized form of Mexican cooking — or more precisely, Mexican food, largely from northern Mexico as it has come to be made in Texas. Or, as some wags have put it, Mexican food for gringos. The…
Chile con Queso is a “Mexican” cheese sauce with chiles in it, used as a dip or as a sauce over dishes such as enchiladas and burritos. The sauce is not really Mexican; it is actually more Tex-Mex. Some writers speculate that the inspiration for it may have been asadero cheese, roasted chiles and chorizo…
A gorgeous fresh salsa; looks and tastes great. Serve with nachos as a dip, or as a side relish with a meal.
A hearty dip that will have people hovering by the bowl, so place it somewhere out of traffic flow. Serve with tortilla chips to scoop it up with.
This is one of those free-flowing recipes; for your convenience, a few arbitrary measurements are attached, but really it’s up to how much you want to make and your tastes.
Lovely with bacon. Try these for a summer breakfast, or for an American southwestern themed lunch or light supper with a side salad.