1,620 chile recipes

Blue corn tortillas stacked with seasoned chicken, Monterey Jack, pine nuts, and red chile sauce, then baked until bubbly. New Mexican flat enchiladas you eat with a fork and knife.

Indonesian sambal ikan transforms tuna into a spicy-sweet coconut relish with shallots, garlic, and candlenuts. Serve hot or cold as a bold condiment or side dish.

Breafast is almost the most important meal in a whole day, so we should always pay more attention on it, this soft breakfast tacos should be a nice choosing!

Crispy corn flake-crusted chicken breasts stuffed with garlic-herb butter that melts into the meat during quick microwave cooking for easy weeknight chicken kiev.

Panang curry paste is a flavorful and aromatic blend of spices and herbs that forms the base of the popular Thai dish, Panang curry.

Striped bass fillets baked in white wine and lemon butter, finished with a velvety cream sauce enriched with egg yolks, tomatoes, mushrooms, and shallots. French-inspired elegance for a crowd.

Spiced ground beef with spinach, chunky salsa, and melted cheddar rolled into warm flour tortillas. These 20-minute burritos are a fast weeknight dinner the whole family can get behind.

Stuff your chicken breasts with this easy to follow recipe that uses mushrooms, ham and parmesan cheese.

Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.

Martinique-style crayfish bisque simmered with fennel, garlic, and hot pepper, then enriched with coconut milk and egg yolks. A Caribbean French Creole soup that's silky, spicy, and deeply savory.

You will be licking your fingers after trying this savory dish made with tomatoes, mushrooms and a variety of spices.

Orange up your burritos with this easy and delicious recipe that is tasty down to the last bite.

A succulent meat loaf made with oats, cream cheese, chili peppers and salsa.

A simple yet scrumptious side dish that can accompany any meal you make this summer!

Enjoy your summer with this succulent dish that will have you eager to make dinner!

Boiled speckled trout poached in a fragrant court bouillon of cloves, allspice, thyme, bay leaf, and dried red pepper. A heritage Louisiana recipe served with drawn butter.