5,132 chile recipes

Mexican brown rice with green chiles, tomatoes, mushrooms, cumin, and chili powder. Oil-free, vegan, and ready in 30 minutes using pre-cooked rice.

Corn and lima bean stew with a polenta crust, smoky chipotle, cumin, and fresh vegetables baked casserole-style. A hearty vegetarian Southwestern stew topped with chile-spiked cornmeal.

Mexican beans and barley casserole baked with green chilies, cumin, canned tomatoes, yogurt, and melted Monterey Jack. A hearty, high-fiber vegetarian main or side dish.

Spicy black bean salad served in halved papayas with red and yellow tomatoes, cilantro, Thai chili paste, and balsamic vinegar. No-cook and vegetarian.

Smoky chipotle sauce meets tender chicken livers in this quick Mexican classic. Higaditos en chipotle comes together in 20 minutes with just 7 ingredients.

Fresh mint and coriander chutney with tamarind, green chili, and onion ground into a bright, tangy paste. A no-cook Indian condiment that keeps in the fridge for a week and pairs with samosas, kebabs, and chaat.

Pan-seared salmon with a Zinfandel butter sauce, browned mushrooms, and shallots. The wine reduces into a silky, glossy pan sauce that coats each fillet with bold red wine flavor.

A deviled egg is simply a stuffed egg with the addition of hot spices. There are innumerable recipes for stuffed eggs and they have been eaten since the Roman Empire.

Mexicali omelet: a fluffy 6-egg skillet omelet topped with a quick ketchup and green chili salsa. A retro Tex-Mex breakfast that serves three from one pan.

Five-ingredient South Texas chuck wagon rub with crushed garlic, dried green chiles, cayenne, and seasoned pepper. A quick, bold paste for steaks, brisket, and grilled meats.

Salsa Mexicana (pico de gallo) with fresh tomato, white onion, serrano chilies, and cilantro. A raw, chunky Mexican table salsa best made right before serving for maximum crunch and freshness.

A delicious dish made with rice, juicy tomatoes, cottage cheese and mexican style beans.

Black beans cooked from scratch with lemon juice, then sauteed with mushrooms, green chiles, carrots, and cilantro over brown rice. Includes a basic bean recipe to start from dry.

Leg of lamb stuffed with rice rolls a butterflied Pakistani-spiced lamb leg around a mushroom and rice filling, roasted to carving-perfect for a showstopper holiday main.

Barbecue pulled chicken made in a slow cooker with smoky chipotle, green chiles, honey, and cider vinegar. Hands-off comfort food that piles high on buns or over rice.

Potato skins get brushed with tangy Dijon mustard, layered with ham and roasted peppers, then topped with melted Monterey Jack cheese for a quick appetizer that's ready in 15 minutes.