1Turn on the broiler. Cut the rolls in half and broil for 30 seconds on each side to toast. Press down to flatten. Set aside.
2Add oil to a large skillet and cook the chorizo on medium high until done. Crack in the 4 eggs and break up the yolks stirring through the chorizo until eggs are done. Set aside.
3Spread refried beans onto each piece of bread. Sprinkle queso fresco on top and place back in broiler until cheese is melted. Remove and top with the egg-chorizo mixture and avocado slices. Top with the two salsas and sour cream. Sprinkle with jalapeño slices and chopped onion.
Chef, author, and consultant Joyce Goldstein is a culinary hero, and she has heroic ways with matzoh balls. She suggests babying the dough, using schmaltz for chicken-y flavor, and boiling the matzoh balls for a good, long time. Try out Goldstein’s recipe for Matzoh Ball Soup.
Crunchy, gooey, and crazy delicious, these chicken and cheese quesadillas are super simple to make, and even easier to eat. Before you start, prep some pico de gallo (or whatever kind of salsa you like) and guacamole for topping, and don't forget the sour cream. Read more.
These basic nachos couldn't be easier, and are a perfect snack when you're craving crunch and cheese. Delicious as-is, you can add on guac or salsa if you please, and beans or your favorite protein to make a meal of them. Read more.
A classic Spanish rice dish, grilled paella has wow factor to spare. This version is rich and smoky with chorizo, tomato, and paprika, savory from chicken broth and onions, fragrant with saffron and garlic, and packed with chicken, shrimp, and mussels. Read more.