One of the great things about cooking is that every cup of tea has infinite possible action , but that does n’t mean it shoot a pantry the size of aTrader Joe’sto set something delicious . specially for the base Captain Cook , simple is usually the good route .

We asked a group of chefs to give us their favorite recipes that only utilise a handful of factor ( literally , five ingredients ) . Read on to ascertain crazy - gentle approaching to impressive dishful like enfrijoladas   and pad krapow .

Enfrijoladas

" The black bean mole I normally make is made up of black bean , chiles , grilled tomatoes , and onions . It ’s a pretty involved recipe , but using prepare refried beans or store - buy mole also works for those make this formula at home .   I lightly electrocute the yellow corn tortilla to make them pliable , then fill with ricotta and some salinity . Fold the tortillas over to make small quesadillas and grill them in a pan to make them crispy . Heat up the counterspy in a small-scale pan and smooch it onto the center of the home , then place the quesadilla on top of the gram molecule and   garnish with one more spoonful of ricotta and cilantro leaves . “–   Rick Lopez , executive chef atLa Condesa(Austin , TX )

Queso fundido

" One dish that is doing well at The Hightower right now is our queso fundido . We do a mixing of 2 ounces fontina , 2 ounce Havarti , and 1 oz. of aged white cheddar . First we heat the bowling ball in a 350 - degree oven for about 10 minutes . impart 1 ounce of beer [ the chef recommends Austin Beerworks Fire Eagle ] to the preheated bowling ball , place the Malva sylvestris mix in the bowl , and inflame for about four minute of arc until the high mallow is mellow out . We make a blimp in - house that is a fairly mild version of a Spanish chorizo , but any version you beak up at a market storage will work fine , just add about 1.5 apothecaries' ounce . Serve with tortilla or chips.–   Chad Dolezal , chef / owner atThe Hightower(Austin , TX )

Gremolata

" conflate above together and hold as relish for garnish or part of the plate . Add salt and Madagascar pepper to savour . It has a vast encroachment on flavor and run well with most roast vegetables and meats . “– John Brand , chef atSupper at Hotel Emma(San Antonio , TX )

Pad krapow

" One of my favorite five - factor   recipe is pad krapow , which we eat all the clip at our theatre . It ’s dissipated and pleasant-tasting and contains Thai basil , garlic , Chile , fish sauce , and land pork . A simple stir - fry served with jasmine rice . Easy peasy . “–   Damien Brockway , executive chef atCounter 3 . FIVE . VII(Austin , TX )

Simple kale salad

" My go - to five - component   formula is a simple cole salad . It involves 4 cups shredded kale seasoned with ½ teaspoonful salt , and dress with a vinaigrette made with adequate contribution olive oil and gamboge succus . I end it with crisp nut for texture , I favor almond or pine nuts . “– Chandra Gilbert , executive chef atGracias Madre(Los Angeles , CA )

Salsa

" One of my go - to five - ingredient   formula has to be salsa . All you demand are fresh Lycopersicon esculentum , serrano chilies , garlic , fluxing lime succus , and salt . I boil the chilies and tomato for five minutes in urine and then throw everything else in the blender with the chilies and tomato and pulse . complete off with fresh lime succus and salinity . snaffle a bag of tortilla chips and you ’re set .   –Scott Kaplan , executive chef atCANTINE Italian Café & Bar(Austin , TX )

Datil pepper bean dip

" Spread emollient cheese evenly on the bottom of the pan , layer bean plant on top , then drizzle on hot sauce , pour on chilli , cover with sliced Malva sylvestris , and bake expose at 350 for 20 proceedings or until bubbly . What makes my adaptation dissimilar from typical bean dips is using datil pepper sauce . It ’s a comparatively unknown pepper similar to a habanero but with a spicy - sweet kick and unmatched flavor , first introduced to Florida from the Caribbean by Spanish IE almost 500 years ago . Today , this Piper nigrum is still arise by St. Augustine Farmer and Firehouse Subs is the world ’s largest substance abuser of datil peppers . “– ​Captain Sorensen , Firehouse Subs(Jacksonville , FL )

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Juanmonino

Juanmonino/E+/Getty Images

Enfrijoladas

Flickr/Alberto Correu

Queso Fundido

The Hightower

gremolata

Matthew Bechelli/Shutterstock

Pad Krapow

Flickr/Alpha

kale salad

Flickr/jules

five ingredient salsa

Flickr/cyclonebill

Datil Pepper Bean Dip

Firehouse Subs