460 green chili pepper recipes

Satisfy your love for chili with this scrumptious casserole that will have you scooping out a second helping.

Pepper salad is a blender coleslaw with cabbage, carrot, and chili peppers pulse-chopped with water, drained, and dressed with mayonnaise. A quick, diabetic-friendly, 10-minute side dish.

Impossible quesadilla pie: a self-crusting Bisquick pie loaded with green chiles, cheddar, eggs, and milk. Blender-mixed, oven-baked, ready in under an hour. The retro Mexican-inspired weeknight dinner.

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.

A classic Korean dish, seasoned vegetables are served with Korean noodles and spicy sauce along with a small bowl of miso soup and kimchee.

Green chili sauce made from scratch with diced green chiles, garlic, onion, and a simple flour roux. Ready in 15 minutes for enchiladas, burritos, and smothered anything.

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.

Hominy and chorizo sausage bake with cheddar cheese, eggs, and green chilies. A hearty Tex-Mex casserole with a custardy center that sets up in about 35 minutes in the oven.

Fresh Indonesian relish with lime, tomatoes, onions, basil, and chili peppers. This bright, no-cook condiment takes 15 minutes to prep and develops incredible flavor as it sits.

A simple baked rice soufflé with brown rice, eggs, green chili peppers, and melted cheese on top. Just 5 ingredients for an easy vegetarian main dish.

Easy green chile sauce made with roasted green chili peppers, garlic, and a simple flour roux. Ready in 30 minutes, this versatile New Mexican staple goes on everything from enchiladas to eggs.

Microwave eggplant with chopped tomatoes, green chilies, cumin, oregano, and melted Monterey Jack cheese. A low-calorie Mexican-inspired vegetable side dish.

Green corn tamales made from fresh corn ground with Monterey Jack cheese, whipped with lard and butter, filled with roasted green chiles and cheddar, steamed in the husks.

Fresh green chutney with cilantro, green chili, yogurt, roasted cumin, and lemon juice. A bright, spicy Indian condiment served cold alongside curries and grilled meats.

Fluffy whipped eggs layer with mild green chilies and melted longhorn and Monterey Jack cheeses in this easy baked casserole. Golden and puffy straight from the oven.

Fresh Afghan coriander chutney with garlic, green chilies, walnuts, and lemon. This vibrant 15-minute condiment is the perfect accompaniment to grilled kebabs and roasted meats.