5,132 chile recipes

Panfried Chicken with Ancho Chiles & Mushrooms recipe

A Texas-style chili with stewing beef, ham rind, dried pinto beans, and red wine simmered low for hours with cumin, cayenne, and oregano. No tomatoes, all meat, pure grit.

Creamy green chile mac and cheese made with ricotta, Parmesan, mozzarella, heavy cream, jalapeno, and green chile sauce. Stovetop, no baking needed.

Red chile pesto clams with ancho and dried red chiles, roasted garlic, pine nuts, and oregano blended into a smoky, spicy pesto spooned over steamed clams. A Mexican-Italian fusion seafood bowl.

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.

Green chile yogurt soup blends tangy low-fat yogurt into a tomato and green chile broth with paprika, garlic, and cheddar. A creamy Southwestern bowl with gentle heat.

A chunky Mexican-style soup with cooked turkey, brown rice, and corn in a blended tomato-green chile broth seasoned with cumin and chili powder. Top with cilantro, sour cream, and crispy tortilla strips for the full experience.

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.

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.

Pickled peppers or chilies in vinegar brine, with optional olive oil top layer. Versatile pantry preserve for sandwiches, charcuterie, or stir-frys.

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.

Hot chile pepper twists: braided cilantro-cornmeal bread stuffed with refried beans, green chilies, olives, salsa, and Monterey Jack. A Tex-Mex stuffed loaf that pulls apart in golden ropes.

San Antonio chile verde with simmered chicken breast, green chiles, tomatoes, and cumin. A Tex-Mex stew brightened with cilantro and a surprising splash of soy sauce for depth.

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.

Chiles en nogada: poblano peppers stuffed with sweet-savory picadillo, lightly fried, then draped in creamy walnut sauce and crowned with pomegranate seeds. A celebrated Mexican classic.

BBQ spareribs marinated overnight in a New Mexican dried chile and tequila sauce with cumin, allspice, and brown sugar. Boiled first, then grilled for smoky, spicy bark.