Tex-Mex

This simple but highly seasoned breakfast, brunch or supper dish became fashionable during the craze for Tex-Mex food that began in the Southwest and California in the 1940s. Our recipe highlights tortillas that are currently available in a variety of flavors, like sun-dried tomato and jalapeño.

Serve this on its own, or use it for chalupas, tacos, or nachos.

Offer a colorful side of steamed broccoli with slivers of red and yellow bell peppers and a lemon dressing. Finish lavishly with chocolate pecan pie à la mode.

Traditionally, the tortillas are fried in oil until soft. We've omitted the oil by wrapping the tortillas in damp paper towels and heating them in the microwave. Serve the enchiladas with the Ranch Beans and Mexican rice with tomatoes and onions.

This recipe can be increased to serve any number of hungry people as a main course or appetizer. Chopped olives, chopped red or green bell peppers and kidney beans are also good in this dish.

From Jane Butel's cooking school in Albuquerque, New Mexico.

Sliced avocado and purchased salsa are great additions to this Tex-Mex entrée. Let guests assemble their own tacos.

Can be prepared in 45 minutes or less.

Sabrina Henderson of Gardena, California, writes: "My love of cooking dates back to my junior-high home economics class. After that I took home ec every year I could. My last teacher in high school was the best. He was a former chef who taught us how to make classics like lasagna and chicken cordon bleu. I still prepare those dishes for company."

Even better over rice. Top it with sour cream and grated cheddar cheese.

"A good newspaper review of the Cosmos Cafe in Houston convinced me to try out the restaurant and particularly the owners award-winning green chili," says Janice E. Bryant of Humble, Texas. "It was everything chili should be—hearty and hot with a great kick from poblano chilies." Serve the chili with warm corn tortillas, and pass bowls of chopped fresh cilantro, chopped green onions and sour cream for garnishes. This recipe can easily be halved for a smaller crowd.

Brian Polcyn of the Five Lakes Grill in Milford, Michigan, has updated this Mexican favorite by oven-roasting the stuffed chilies rather than coating them with batter and frying them. The chilies are presented on a bed of rich-tasting caramelized onions.

A stick-to-the-ribs-not-the-waistline chili. Great served with all the usual toppings: chopped red or green onions, chopped cilantro, shredded cheddar cheese (low-fat, of course) and nonfat yogurt.

Cornmeal adds a nice crispness to the coating for the chicken. The salsa and the Three-Pepper Slaw with Chipotle Dressing make this a colorful entrée. For drinks, mix up some tequila-lime spritzers by combining a little tequila with fresh lime juice and sparkling water, or uncork a bottle of dry Gewürztraminer.

Can be prepared in 45 minutes or less.

(Grilled marinated Skirt Steak with Bell Peppers, Onions, and Flour Tortillas)