We learned an interesting technique with this recipe: leave the seeds inside the chiles so that they'll mingle with the stuffing, adding a little spark of heat.
These impossibly good steak fingers—twice-dredged and deep-fried—hooked us at first crunch.
This is a simple yet tasty version of the Tex-Mex classic.
A tantalizing combination of nuts, fruit, and chiles creates a sweet, hot flavor that's authentically Mexican.
Out of season, use canned squash blossoms.
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