Recipes

Golden, crispy, and filled to the brim with flavor, these Beef & Cheese Chimichangas are wrapped in flaky Rodriguez Bakery tortillas and fried to perfection. Served with fluffy yellow rice, creamy refried beans, and fresh toppings, they’re a bold and satisfying Tex-Mex classic that turns any meal into a fiesta. Ingredients: For the Chimichangas: 8 Rodriguez Bakery flour tortillas (burrito-size)1 lb ground beef1 small onion, finely chopped2 cloves garlic, minced1 tsp chili powder1 tsp ground cumin½ tsp smoked paprika½ tsp salt¼ tsp black pepper1 cup shredded cheddar or Monterey Jack cheese½ cup salsa or enchilada sauce (optional, for extra moisture)Vegetable...

Crispy tortillas simmered in a rich red chile sauce, topped with crema, avocado slices, and crumbled queso fresco, this comforting plate of chilaquiles rojos is layered with bold flavors and textures. The perfect balance of saucy, creamy, crunchy, and fresh, it's a go-to dish for slow mornings or anytime you need a satisfying bite. Ingredients For the Red Sauce4 dried guajillo chiles, stemmed and seeded2 dried arbol chiles (optional, for extra heat)2 roma tomatoes, chopped2 garlic cloves1/4 white onion1 cup chicken or vegetable brothSalt to taste For the Chilaquiles6 corn tortillas, cut into wedges and lightly fried (or use thick-cut...

Warm, golden, and perfectly crisp, this Grilled Chicken Caesar Wrap made with Rodriguez Bakery tortillas takes everything you love about the classic salad, juicy chicken, crisp lettuce, tangy Caesar dressing, and wraps it up into a craveable, toasted bite. It’s simple, fresh, and seriously satisfying. Ingredients: For the Wraps: 2 large Rodriguez Bakery flour tortillas 1 large grilled chicken breast (or 2 small), sliced 1½ cups chopped romaine lettuce ½ cup cherry tomatoes, halved ¼ cup freshly grated Parmesan cheese 2–3 tbsp Caesar dressing (homemade or store-bought) Cracked black pepper, to taste 1 tsp olive oil or butter (for grilling)...

Crispy tortillas, warm ranchero red sauce, creamy eggs, and just the right hit of spice. Huevos Rancheros is the kind of breakfast that turns mornings into a fiesta. With Rodriguez Bakery tortillas as the foundation, this dish is all about bold flavor and comfort in every bite. Ingredients: For the Ranchero Sauce: 1 tbsp olive oil ½ small onion, finely chopped 2 garlic cloves, minced 1 to 2 chipotle peppers in adobo, chopped (optional for heat) 1 (15 oz) can fire-roasted diced tomatoes ½ tsp ground cumin Salt and pepper, to taste For the Huevos Rancheros: 4 Rodriguez Bakery corn...

Warm, cheesy, and tangy with just the right amount of heat, these Chicken Enchiladas Verdes are rolled in Rodriguez Bakery tortillas and smothered in vibrant salsa verde. Finished with crumbled cheese and a handful of fresh cilantro, they’re a weeknight comfort meal that tastes like a celebration. Ingredients: For the Enchiladas: 8 Rodriguez Bakery flour or corn tortillas 2 cups cooked shredded chicken (rotisserie or homemade) 1½ cups salsa verde (store-bought or homemade) 1 cup shredded Monterey Jack or mozzarella cheese ½ cup crumbled queso fresco or Cotija cheese ½ cup chopped onion (optional, for extra flavor) ¼ cup sour cream...

Warm, spiced, and perfectly over the top, this Empanada Sundae featuring Rodriguez Bakery pumpkin empanadas is a dessert dream come true. With buttery cinnamon-sugar crusts, creamy vanilla ice cream, and a generous drizzle of caramel, this sweet treat is everything you love about fall served in a bowl. Ingredients: For the Sundae: 2 Rodriguez Bakery pumpkin empanadas 2 scoops vanilla bean ice cream 2 tablespoons caramel sauce (store-bought or homemade) 1 tablespoon chopped toasted pecans or walnuts (optional) Whipped cream (optional) Pinch of cinnamon, for garnish For the Cinnamon Sugar Coating (optional but highly recommended): 1 tablespoon melted butter 1...