Arizona Recipes

This is an easy to make tostada-type breakfast that will definitely satisfy your hunger until lunch.

Got this recipe from an anthropologist friend in Arizona, and given the use of canned product, it is said to date to the 1920s to early 30s. Spicy and hearty! Serve with hot tortillas.

Usually deep fried, chimichangas can also be oven-fried with less mess, fuss, and fat. Use the filling in burritos as well. You may also deep fry, if desired.

A yummy twist to an old favorite. The fry bread makes the difference. It's a popular request at my house. I do up everything but the fry bread in advance, and just heat up before serving. You can also top with other of your favorite taco toppings, such as onion, sour cream, or guacamole. Leftover fry bread can be used as dessert - coat it with cinnamon and sugar, and drizzle with honey.

Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time, and packed with vegetables, beans - and flavor!

A colorful black bean and corn salad with a tasty lime and garlic dressing.

Quick fried dough that's crispy outside and soft inside and great with jam.

Very easy, yet very good wet burritos. I got this recipe from a friend, and everyone I serve them to asks for the recipe. Serve with guacamole, sour cream and salsa.

My vegetarian husband goes crazy over these every time! They are really cheesy, a little bit spicy, and a little bit sweet. Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream!

These burritos are soooo good, you'll want to have them every night.

Flour tortillas filled with chicken breast, onions, peppers, pico de gallo, and Monterey Jack cheese.

My mother won an award many, many years ago with this recipe in the Arizona Republic newspaper. I think it is delish and so different from a lot of other corn casseroles. Everybody I know asks for this recipe so I am giving it to everyone! Enjoy!