Southwestern & Tex-Mex

By Food & Wine
Updated January 12, 2017
These amazing Tex-Mex recipes include grilled quesadillas, spicy posole, baked huevos rancheros and more.
Start Slideshow

1 of 20

Mexican Avocado Burgers

Credit: DAVID MALOSH
Go to Recipe

This terrific burger is sprinkled with a spice mix halfway through grilling; if you mix it in before cooking, the meat will get tough. Garnishes of crema and avocado add rich creaminess.

Advertisement
Advertisement

2 of 20

Zucchini, Corn, Black-Bean, and Jack-Cheese Quesadillas

Go to Recipe

The grated zucchini and defrosted frozen corn that fill these tasty quesadillas contain a lot of moisture. Drain them on paper towels for a few minutes before using; otherwise, you'll end up with soggy tortillas. Serve the quesadillas with spicy salsa.

3 of 20

Chicken and Cheese Enchiladas Verdes

Go to Recipe

Following her Mexican grandmother's recipe, Marie Hejl first dips the tortillas in a fresh tomatillo sauce, then fries them in oil.

Advertisement

4 of 20

Four-Chile Chili

Go to Recipe

Chili first made its appearance in the early 1800s as “chili con carne.” It was billed as a favorite dish in Mexico, although it originated in the American Southwest and was reportedly loathed by Mexicans. Chili rose to great popularity in the 1930s, after World War I had made all-American foods stylish.

5 of 20

Barbecued Spiced Shrimp with Tomato Salad

Go to Recipe

The big, bold Southwestern flavors in this shrimp seasoning—which include pure ancho chile powder, smoked paprika, cumin and brown sugar—epitomize Bobby Flay’s style. The seasoning mix would also be terrific on pork chops or beef tenderloin.

6 of 20

Chicken Burritos with Black-Bean Salsa and Pepper Jack

Credit: © Todd Porter & Diane Cu
Go to Recipe

Pepper Jack cheese looks innocent enough but adds a nice kick to these burritos. If you prefer a milder taste, use regular Jack instead.

Advertisement
Advertisement
Advertisement

7 of 20

Quick Chicken-and-Cheese Tamales

Go to Recipe

Grace Parisi mixes store-bought rotisserie chicken and cheddar cheese into a quick dough, then she wraps the tamales in plastic before steaming them.

8 of 20

Blood Orange Margaritas

Go to Recipe

The sweet-tart blood orange flavor intensifies the margarita-ness of this variation on the popular drink.

9 of 20

Cumin Chili

Go to Recipe

You’ll get a clear taste of cumin in this great cold-weather chili made with ground beef, beans, and green bell pepper. If you want a hotter chili, add as much cayenne as you like.

Advertisement
Advertisement
Advertisement

10 of 20

Baked Huevos Rancheros

Go to Recipe

Traditional huevos rancheros are fried eggs served over tortillas and smothered in sauce and cheese. Here, Grace Parisi bakes eggs, tortilla chips and cheese in a seasoned tomato sauce in individual gratin dishes. For more sophisticated eaters, swap pepper Jack for the Monterey Jack to get a spicy kick.

11 of 20

Chipotle Shrimp Tostadas

Go to Recipe

To create this Southwestern-inspired dish, Melissa Rubel tosses shrimp with chipotle chile powder (made from dried, smoked jalapeños), grills them, then layers them on top of crunchy fried corn tortillas and crisp, citrusy slaw.

12 of 20

Bacon, Cheese and Jalapeño Tacos

Go to Recipe

Rayme Rossello's addictive bacon tacos are pressed on a griddle, and eaten more like quesadillas.

Advertisement
Advertisement
Advertisement

13 of 20

Green-Chile Burgers with Fried Eggs

Go to Recipe

14 of 20

Spicy Turkey Posole

Credit: © Tina Rupp
Go to Recipe

Posole is a hearty Mexican soup or stew made with hominy (dried corn kernels with the hull and germ removed) and pork or poultry. The recipe is an excellent way to use up leftover turkey.

15 of 20

Meat-Stuffed Poblanos with Cilantro-Lime Sauce

Go to Recipe
Advertisement
Advertisement
Advertisement

16 of 20

Grilled-Chicken Quesadillas

Go to Recipe

These classic quesadillas are perfect for a summertime Fourth of July party. The leftovers make for a quick, easy-to-reheat lunch the next day.

17 of 20

Chicken, Cheese and Mushroom Enchiladas with Sour Cream Slaw

Go to Recipe

A crunchy coleslaw made with a sour cream dressing is a cooling accompaniment to this spicy sauced enchiladas.

18 of 20

Charro Beans

Go to Recipe

“Most people prefer margaritas either frozen or on the rocks. In Texas, it's the same with refried beans versus charro,” says Tim Love. Refried beans are made with mashed pintos; for charro—a Tex-Mex take on pork and beans—the beans are served whole in a spicy broth.

Advertisement
Advertisement
Advertisement

19 of 20

Cheese-Topped Guacamole

Go to Recipe

In this play on nachos, chef Gonzalo Martinez tops a chunky guacamole with gooey melted cheese.

20 of 20

Chicken-Chili Tamale Pie

Go to Recipe

This chicken chili tamale pie recipe combines two Southern comfort foods in one dish: the spicy corn and chicken chili is topped with buttery and cheesy corn bread.

Replay gallery

Share the Gallery

Up Next

By Food & Wine