638 chile red recipes

A from-scratch red chile sauce made with dried chile pods, cumin seeds, garlic, and oregano pureed smooth. The essential building block for enchiladas, tamales, and smothered burritos.

Cheese chiles are bite-sized appetizers made from cheddar and Colby cheese blended with ground red chili, shaped like tiny chile peppers with cilantro stems and a paprika dusting.

Nothing beats a spicy stew except when it can be slow cooked all day to create a strong tantalizing flavor.

Fiery homemade salsa made from oil-fried dried chile piquin blended with tomato sauce, cumin, and garlic. Five ingredients, ten minutes, serious heat.

Fire-roasted poblano chiles line a pie pan and cradle a creamy filling of Monterey Jack, eggs, garlic, and homemade crema fresca. A savory Mexican chile pie baked golden.

Creamy chile dip made with sour cream, diced green chiles, and ranch dip mix. Only 3 ingredients and 5 minutes of prep for a cool, tangy, mildly spicy party dip.

Cheese and chile squares, a baked appetizer of cottage cheese, Longhorn cheddar and Monterey Jack layered with green chiles and a tabasco-spiked egg custard. Cuts into 24 crowd-ready bites for parties.

Chile con queso made on the stovetop with melty American cheese, sauteed onion, fresh tomato, and green chiles spiked with hot sauce. A smooth, scoopable queso dip ready in minutes for chips and game day.

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.

I have made this recipe for quite a long time, until now there is no one who told me this is not good. Very nice recipe.

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

New Mexico green chile cheeseburgers stack spice-rubbed sirloin patties with melted cheddar and a roasted Anaheim and poblano chile sauce. The Southwestern burger that puts ketchup to shame.

Peanut-chile sauce: a spicy, creamy dipping and drizzling sauce with serrano, piquin, garlic, ginger, lime, and peanut butter. Perfect for satay, noodles, and grilled meats.

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.

Green chile paste with roasted green chiles, ground chile, and oil. Three ingredients blended smooth for a bold rub or marinade. Works on beef, chicken, pork, and lamb.

This is creamy, hot and perfect to serve with noodles or grilled meats.