The light tomato broth in this soup is utterly delicious as is, but it really comes to life with the addition of creamy avocado, fragrant fresh cilantro, and crunchy radish slices and tortilla strips. Corn tortillas give this dish authentic Mexican flavour, but flour tortillas will work just as well if you have them on hand.
This kid-friendly nibble has everyone's favourite nacho toppings nestled in cute tortilla cups. The freshest tortillas are more pliant and easier to fit in the cups. Serve with salsa for spooning on top.
A Spanish tortilla is a delicious thick “cake” of fried potatoes, eggs and onions, which is similar to a frittata. After cooking, cut it into wedges to serve as a main course or cut it into squares to serve with toothpicks as hors d'oeuvres.
Hummus takes a twist with the addition of roasted red pepper. Spread it on a tortilla for a sandwich as shown or pack it as a dip for carrots, celery and toasted pita triangles.
Dorothy's husband, Peter, loves Tex-Mex flavours, so he garnishes his soup with chopped avocado, shredded Cheddar cheese and a dash of hot pepper sauce.
This smashing sandwich is also a great way to use up leftover cooked chicken. You'll need about 3 cups (750 mL) chopped instead of the chicken breasts.
One bite of this simple yet delicious grilled dessert will have you floating on cloud nine.
Ancho chili powder has a kick, so for sensitive palates, substitute chili powder, which is much milder. Serve with a dollop of sour cream to cool things off.
For easy entertaining, you can make this piquant dish ahead of time.
