#mexicaninspired

Roasted Chipotle Cauliflower Tacos

Mexican Street Corn Pasta Salad-Bold Flavor Fiesta

Easy Beef Taco Stuffed Shells Recipe

Street Corn Chicken Chili Ingredients: 2 tablespoons olive oil 1 onion, diced 3-4 jalapeño peppers, seeds removed and diced 6-8 ears of corn, kernels cut from cob Kosher salt and pepper, to taste 6-8 cloves garlic, minced 2 pounds ground chicken 3 tablespoons chili powder 2 tablespoons paprika 1 tablespoon cumin 4 cups chicken broth 3/4 cup beer (optional, use your favorite) 1 tablespoon chicken base (such as Better Than Bouillon) A few dashes of hot sauce, to taste 1 cup sour cream 1 cup chopped cilantro 3 tablespoons lime juice Optional Toppings: Additional cilantro, crumbled cotija cheese, extra chili powder, lime wedges Directions: Heat olive oil in a large soup pot over medium heat. Add the onion, jalapeños, corn, and a pinch of kosher salt and pepper. Cook for 7-9 minutes, stirring occasionally until the vegetables begin to soften. Add garlic, ground chicken, chili powder, paprika, cumin, and another pinch of kosher salt and pepper. Cook for another 7-9 minutes, breaking apart the chicken with a spatula, until the chicken is browned and fully cooked. Pour in the chicken broth, beer (if using), and chicken base. Bring to a boil, then reduce the heat to medium-low and let simmer for 25-30 minutes. Stir in hot sauce, sour cream, chopped cilantro, and lime juice. Let cook for an additional 5-10 minutes to blend the flavors. Taste and adjust seasoning with more chili powder, salt, and pepper as needed. Serve with optional toppings like cilantro, cotija cheese, chili powder, and lime wedges. Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes | Calories: 380 kcal | Servings: 6 This Street Corn Chicken Chili is a bold and comforting dish that brings together sweet corn kernels, tender ground chicken, and spicy jalapeños, all blended in a flavorful broth. A touch of sour cream adds creaminess, while lime and fresh cilantro brighten the flavors, making each spoonful irresistible. For those who love a kick, this chili is the perfect balance of heat and warmth. Ideal for cooler weather or anytime you’re craving a heartwarming bowl of chili, this recipe is a true crowd-pleaser. Serve it topped with crumbled cotija cheese, more chili powder, and fresh lime wedges for extra zest. This is more than a meal—it’s a cozy, flavor-packed experience that’s sure to satisfy and impress.

Photo credit: Juan Franco (On Facebook)

With its mild heat and kick of lime, Tajin is the perfect seasoning to add to chicken fajitas. Juicy, tender and flavorful Grilled Tajin-Seasoned Chicken Fajitas with grilled peppers and onions are a fun, festive meal that’s sure to put a smile on everyone’s face!

Bright and bold florals 🌈 🌺🍃 inspired by @dolcegabbana, Mexican art, and Frieda Kahlo’s signature flower crown. Made for a @brides photoshoot. Enjoy the sunshine!! 🌞🌞 _____ #rosalindmiller #rosalindmilercakes #weddingcakes #blackcake #allthecoloursoftherainbow #mexicaninspired #dolcegabbana #bridetobe #gettingmarried #cakestagram #sugarart #flowercrown #beautifulfood #cakegoals #londonwedding #instawed #tooprettytoeat #cakeinspo #rainbowcake #weddingplanners

Chile Relleno Soup Ingredients: 5 poblano peppers (also labeled Pasilla peppers, depending on location) 2 tablespoons butter 1 tablespoon olive oil 1 medium sweet onion, diced 3 cloves garlic, minced 1 teaspoon cumin 5 cups low-sodium chicken broth 1 teaspoon salt 1/2 teaspoon pepper 2 cups cooked, chopped or shredded chicken breast 8 ounces cream cheese, softened and cut into small cubes 2 1/2 cups shredded cheddar cheese, divided 1 cup shredded pepper jack cheese Fresh chopped cilantro, for garnish Directions: Preheat your broiler or gas burner. Clean and dry the poblano peppers, then roast them until the skin is blackened and blistered. This will take about 10 minutes. Transfer the peppers to a plastic bag, seal, and let them steam until cool. Once cooled, peel off as much skin as possible. Remove the stems and seeds, then finely chop the peppers. Set aside. In a medium pot, heat the butter and olive oil over medium heat. Add the diced onion and sauté until softened, about 3 minutes. Add garlic and cumin, cooking for about 20 seconds until fragrant. Stir in the chopped poblanos. Pour in the chicken broth, salt, and pepper, and bring to a boil. Reduce heat to a gentle simmer. Stir in the cooked chicken. Add the cream cheese and 2 cups of the cheddar cheese. Whisk until the cheeses are melted and the soup is smooth. Divide the soup into 6 bowls. Top each bowl with the remaining cheddar cheese and shredded pepper jack cheese. Place the bowls under the broiler until the cheese is melted and golden, keeping a close eye on them to avoid burning. Garnish with fresh chopped cilantro and serve hot. Enjoy! Prep Time: 20 minutes Cooking Time: 30 minutes Total Time: 50 minutes Kcal: 380 kcal per serving Servings: 6 servings This Creamy Roasted Chile Relleno Soup is a flavorful blend of fire-roasted poblano peppers, tender chicken, and a velvety smooth cheese base. The roasted poblanos bring a smoky depth to the soup, while the cream cheese and cheddar create a rich, comforting texture that warms you from the inside out. Finished with a touch of pepper jack cheese and fresh cilantro, this soup is perfect for cool fall days. Whether you're looking for a cozy weeknight dinner or something to impress your guests, this soup delivers with bold flavors and hearty ingredients. Serve it with crusty bread or alongside a light salad for a complete meal that's sure to satisfy.