Recipe courtesy of Mary Sue Milliken and Susan Feniger
6 servings



Over a medium high heat, in a medium-size cast iron skillet, heat the oil until it smokes. Add the whole epazote leaves and fry until they wilt, stirring all the time, about 2 minutes. Add the chile strips and salt and fry about 3 minutes, stirring all the time.

Reduce the heat to low. Stir in the cream and milk. Add the pieces of cheese and cook until the cheese melts.

Serve hot, over Arroz Blanco.


Pico de Gallo

Recipe courtesy of Ree Drummond

Chocolate Pots de Creme

Recipe courtesy of Alex Guarnaschelli

Chile-Braised Short Ribs

Recipe courtesy of Nancy Fuller

Creme de Menthe Brownies

Recipe courtesy of Sandra Lee

Chile Relleno

Recipe courtesy of Carla Rodriguez

Fruita De Mar Omelet

Recipe courtesy of The Floridian Restaurant

Shredded Chicken and Tomatillo Tacos with Queso Fresco

Recipe courtesy of Bobby Flay

Chocolate Truffle Pots de Creme

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking