Recipes with green chili peppers
871 recipes
Beef Enchilada Pie
Layered beef enchilada pie with seasoned ground beef, kidney beans, pinto beans, green chiles, and sharp cheddar stacked between corn tortillas and baked until bubbly.
Spinach Puff Pastry
Flaky puff pastry layered with a creamy spinach, green chili, and cream cheese filling. Just 5 ingredients, cut into squares or diamonds for an easy appetizer or snack.
Hot Texas Chili Soup
Slow cooker Texas chili soup with ground turkey, kidney beans, stewed tomatoes, green chilies, and a bold cumin-chili spice blend. Dump-and-go comfort in a bowl.
Mexican Rarebit
Mexican rarebit with sharp cheddar melted over corn, green chilies, and tomatoes in a double boiler. A Southwestern twist on the classic Welsh cheese dish.
Monterey Fondue
Monterey fondue is a make-ahead egg and cheese strata layered with buttered bread, corn, green chiles, and Monterey Jack. Refrigerate overnight and bake until puffy and golden brown.
Chicken Potato Kabab
Crispy Pakistani chicken potato kababs with green chilies and fresh coriander, coated in breadcrumbs and pan-fried golden. Serve hot with chutney for a street-food experience at home.
Tauhu Goreng
Crispy golden fried tofu stuffed with crunchy bean sprouts and cucumber, drizzled with a fiery chili-peanut sauce. This classic Malaysian street food favorite is vegetarian, packed with bold Southeast Asian flavors, and ready in minutes.
Chili Cheese Cubes
Fluffy baked egg squares loaded with Monterey Jack, cheddar, and chopped green chilis. Cut into bite-sized cubes, these Tex-Mex appetizers are just as good cold as they are warm from the oven.
Tecolote Squash
Creamy Southwestern yellow squash simmered with corn, tomatoes, green chiles, and cumin, finished with cream cheese and a kick of Tabasco. A hearty, spiced vegetable side dish that's on the table in 45 minutes.
South: Split Pea & Coconut Curry Sauce
South Indian split pea and coconut curry sauce built on a rice-split-pea puree, tempered with mustard seeds and curry leaves. A fragrant, mildly spiced vegan sauce for rice or dosa.
Favourite Cheddar Corn Casserole
Cheddar corn casserole bakes whole and creamed corn with cornmeal, sharp cheddar, green chilies, and pimentos into a soft, savory side somewhere between cornbread and spoonbread. A Tex-Mex potluck classic.
No Crust Ham Chili Quiche
Crustless quiche with ham, cheese, green chilies, and black olives. Bisquick batter blended with eggs and evaporated milk forms its own light base.
Yellow Squash Casserole
Southern yellow squash casserole with sauteed onions, green chiles, crushed saltines, and a bubbly cheddar cheese top. A quick, comforting side dish that puts summer squash to work.
Arepas Rellenas Con Guiso De Carne (Stuffed Arepas)
These scrumptious and tasty arepas can be served as an appetizer or a main dish.
Hot Phall
Phall curry, the famously fiery British-Indian curry house dish, made with twelve fresh green chiles, garam masala, fenugreek, and your meat of choice. For serious heat seekers only.
Mung Dal with Black Mustard Seeds
Mung dal with black mustard seeds, turmeric, and ginger, finished with a hot ghee tadka of sputtering mustard seeds and green chile. A traditional Indian lentil dish with bright, bold tempering.
Layered beef enchilada pie with seasoned ground beef, kidney beans, pinto beans, green chiles, and sharp cheddar stacked between corn tortillas and baked until bubbly.
Flaky puff pastry layered with a creamy spinach, green chili, and cream cheese filling. Just 5 ingredients, cut into squares or diamonds for an easy appetizer or snack.
Slow cooker Texas chili soup with ground turkey, kidney beans, stewed tomatoes, green chilies, and a bold cumin-chili spice blend. Dump-and-go comfort in a bowl.
Mexican rarebit with sharp cheddar melted over corn, green chilies, and tomatoes in a double boiler. A Southwestern twist on the classic Welsh cheese dish.
Monterey fondue is a make-ahead egg and cheese strata layered with buttered bread, corn, green chiles, and Monterey Jack. Refrigerate overnight and bake until puffy and golden brown.
Crispy Pakistani chicken potato kababs with green chilies and fresh coriander, coated in breadcrumbs and pan-fried golden. Serve hot with chutney for a street-food experience at home.
Crispy golden fried tofu stuffed with crunchy bean sprouts and cucumber, drizzled with a fiery chili-peanut sauce. This classic Malaysian street food favorite is vegetarian, packed with bold Southeast Asian flavors, and ready in minutes.
Fluffy baked egg squares loaded with Monterey Jack, cheddar, and chopped green chilis. Cut into bite-sized cubes, these Tex-Mex appetizers are just as good cold as they are warm from the oven.
Creamy Southwestern yellow squash simmered with corn, tomatoes, green chiles, and cumin, finished with cream cheese and a kick of Tabasco. A hearty, spiced vegetable side dish that's on the table in 45 minutes.
South Indian split pea and coconut curry sauce built on a rice-split-pea puree, tempered with mustard seeds and curry leaves. A fragrant, mildly spiced vegan sauce for rice or dosa.
Cheddar corn casserole bakes whole and creamed corn with cornmeal, sharp cheddar, green chilies, and pimentos into a soft, savory side somewhere between cornbread and spoonbread. A Tex-Mex potluck classic.
Crustless quiche with ham, cheese, green chilies, and black olives. Bisquick batter blended with eggs and evaporated milk forms its own light base.
Southern yellow squash casserole with sauteed onions, green chiles, crushed saltines, and a bubbly cheddar cheese top. A quick, comforting side dish that puts summer squash to work.
These scrumptious and tasty arepas can be served as an appetizer or a main dish.
Phall curry, the famously fiery British-Indian curry house dish, made with twelve fresh green chiles, garam masala, fenugreek, and your meat of choice. For serious heat seekers only.
Mung dal with black mustard seeds, turmeric, and ginger, finished with a hot ghee tadka of sputtering mustard seeds and green chile. A traditional Indian lentil dish with bright, bold tempering.
