685 chive recipes

Pueblo green chile stew with slow-simmered beef, roasted green chiles, and blue cornmeal for thickening. A traditional New Mexican recipe built on just 6 ingredients and patience.

Mexican meatballs in chile sauce made with a three-meat blend of beef, pork, and ground ham, bound with milk-soaked corn tortillas and simmered in red chile sauce.

New Mexico chile salve is a simple spice paste of ground green chile, hot paprika, coriander, and oil. Rub it on beef, pork, or poultry before grilling for bold Southwestern heat.

Double-stacked burger patties stuffed with green chiles and chipotle puree, topped with Monterey Jack and smoky chipotle mayo. Not for the faint of heart.

Spicy-sweet chutney with Granny Smith apples, fresh red chilies, and toasted pine nuts. This Indian-inspired condiment simmers for 30 minutes, then chills to develop complex flavors. Pairs with roasted meats or cheese boards.

Grilled pork tenderloin with a cumin-chili rub, served with Michigan dried cherry chutney and a cider bourbon sauce. A restaurant-caliber dish with three bold components.

Lion's head meatballs are large Chinese pork and beef meatballs wrapped in bok choy leaves and steamed in the microwave, glazed with stir-fry sauce. Easy weeknight Chinese dinner.

Chiles rellenos casserole stuffs green chiles with Monterey Jack, covers them in a puffy egg batter with cheddar, and bakes until set. Served with marinara.

Texas chile con queso, two ingredients only: a block of Velveeta and a can of Rotel tomatoes with green chiles. Melt, stir, dip. The Tex-Mex queso every Texan grew up on, ready in 20 minutes.

Say goodbye to soggy slaw with this crisp buttermilk herbed coleslaw recipe. A light, creamy buttermilk dressing pairs with fresh chives and parsley for a bright, flavorful side dish perfect with BBQ!

Just like the name of the dish, this new potato salad is ideal on a hot summer day.

Mole poblano with turkey and pork simmered in a two-chile sauce of mulato and pasilla peppers, almonds, peanuts, chocolate, and warm spices. Authentic Mexican flavor.

Cheese and chile souffle with cheddar, hot salsa, and a classic bechamel base. Make it ahead and refrigerate or freeze up to 2 months before baking.

A chile relleno in casserole form: layers of green chiles, two cheeses blended with tofu, and an egg-milk custard baked until set. Topped with salsa and feeds 8.

Use this paste to give your sandwiches a brand new experience.

Bite-sized baked egg cups loaded with cheddar, Monterey Jack, green chiles, and cumin. Makes 30 mini appetizers that disappear the second they hit the table.