Recipes with green chili peppers
871 recipes
Vegetable Enchiladas
Vegetarian enchiladas filled with sauteed eggplant, zucchini, onion, and green chiles in salsa-softened corn tortillas topped with cilantro. A light, vegan-friendly Mexican dinner for two.
Pork in Spinach Sauce
Indian pork in spinach sauce braises cubed pork with garam masala, ginger, yogurt, and chilies, finished with puréed spinach. A rich, saag-style curry that deepens with slow oven time.
Turkey Steaks with Sausalito Salsa
Turkey steaks with Sausalito salsa: quick pan-seared turkey breast topped with a bright orange, tomato, green chili, and cilantro salsa. California-inspired dinner in 25 minutes.
Mexican Loaf
Vegetarian Mexican loaf made with crumbled veggie burgers, cornmeal, green chiles, corn, and chili powder baked in a water bath. Sliceable, savory, and served with homemade tomato sauce.
Meatless Taco Filling
Meatless taco filling: rice-based vegetarian taco filling with garlic, green chiles, stewed tomatoes, and taco seasoning. Quick fat-free Mexican weeknight dinner option.
Red Snapper, Veracruz (Huachinango Ala Veracr)
Red Snapper, Veracruz (Huachinango Ala Veracr) recipe
Enchiladas Verdes - Green Chili
Enchiladas verdes with corn tortillas layered flat with a garlic-infused green chile sauce, minced onion, and cheddar cheese, then baked until the cheese melts.
Quiche Rounds
Quiche rounds are mini Tex-Mex quiches baked in muffin tins with corn tortilla bases, two melty cheeses, green chilies, olives, and a sour cream-cumin custard. Brunch finger food that comes together in one tray.
Curried Garbanzo Beans
North Indian chana masala with whole spices, finished with amchoor (mango powder), dried pomegranate seeds, and a sizzling ghee tadka poured over the top.
Creamy Chile Dip
Creamy chile dip made with sour cream, diced green chiles, and ranch dip mix. Only 3 ingredients and 5 minutes of prep for a cool, tangy, mildly spicy party dip.
Velvety Warm Mustard Pepper Sauce
A full recipe of this sauce is enough for about 1 1/2 pounds of cooked fish, seafood or firm cubed tofu.
Diana's Mexican Style Chicken
Chicken pieces poached in a seasoned broth, then baked in a robust tomato sauce loaded with green chiles and garlic. A two-step method that keeps the meat juicy while building deep, layered Mexican flavors. Feeds 8 to 10.
Theresa's Short-Skirt Chili
Texas-style skirt steak chili with grilled honey-soy marinated beef, homemade ancho chile sauce, green chiles, and cumin. No beans, all meat, with a charred, smoky depth.
Sausage Cheese Dip
Three-ingredient sausage cheese dip with melted sharp cheddar spread, browned sausage, diced tomatoes, and green chilies. A quick game day or party dip.
Freezer Mix Chilies Casserole
Chile casserole layered with beef-mushroom freezer mix, enchilada sauce, green and red chiles, corn chips, and melted cheddar. A quick Tex-Mex bake using make-ahead freezer staples.
Vegan Black Beans
Vegan Cuban-style black beans with two stages of green pepper, classic sofrito, and a finish of apple cider vinegar. Slow-simmered until the beans crack open. Plant-based comfort that holds its own.
Vegetarian enchiladas filled with sauteed eggplant, zucchini, onion, and green chiles in salsa-softened corn tortillas topped with cilantro. A light, vegan-friendly Mexican dinner for two.
Indian pork in spinach sauce braises cubed pork with garam masala, ginger, yogurt, and chilies, finished with puréed spinach. A rich, saag-style curry that deepens with slow oven time.
Turkey steaks with Sausalito salsa: quick pan-seared turkey breast topped with a bright orange, tomato, green chili, and cilantro salsa. California-inspired dinner in 25 minutes.
Vegetarian Mexican loaf made with crumbled veggie burgers, cornmeal, green chiles, corn, and chili powder baked in a water bath. Sliceable, savory, and served with homemade tomato sauce.
Meatless taco filling: rice-based vegetarian taco filling with garlic, green chiles, stewed tomatoes, and taco seasoning. Quick fat-free Mexican weeknight dinner option.
Red Snapper, Veracruz (Huachinango Ala Veracr) recipe
Enchiladas verdes with corn tortillas layered flat with a garlic-infused green chile sauce, minced onion, and cheddar cheese, then baked until the cheese melts.
Quiche rounds are mini Tex-Mex quiches baked in muffin tins with corn tortilla bases, two melty cheeses, green chilies, olives, and a sour cream-cumin custard. Brunch finger food that comes together in one tray.
North Indian chana masala with whole spices, finished with amchoor (mango powder), dried pomegranate seeds, and a sizzling ghee tadka poured over the top.
Creamy chile dip made with sour cream, diced green chiles, and ranch dip mix. Only 3 ingredients and 5 minutes of prep for a cool, tangy, mildly spicy party dip.
A full recipe of this sauce is enough for about 1 1/2 pounds of cooked fish, seafood or firm cubed tofu.
Chicken pieces poached in a seasoned broth, then baked in a robust tomato sauce loaded with green chiles and garlic. A two-step method that keeps the meat juicy while building deep, layered Mexican flavors. Feeds 8 to 10.
Texas-style skirt steak chili with grilled honey-soy marinated beef, homemade ancho chile sauce, green chiles, and cumin. No beans, all meat, with a charred, smoky depth.
Three-ingredient sausage cheese dip with melted sharp cheddar spread, browned sausage, diced tomatoes, and green chilies. A quick game day or party dip.
Chile casserole layered with beef-mushroom freezer mix, enchilada sauce, green and red chiles, corn chips, and melted cheddar. A quick Tex-Mex bake using make-ahead freezer staples.
Vegan Cuban-style black beans with two stages of green pepper, classic sofrito, and a finish of apple cider vinegar. Slow-simmered until the beans crack open. Plant-based comfort that holds its own.
