1,620 chile recipes

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.

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.

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

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

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.

Enchilada chili dogs roll a hot dog and a smear of chili sauce inside a soft tortilla, then bake until golden. A fun, hand-held, kid-friendly mashup of two cookout favorites.

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.

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.

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.

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.

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.

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.

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.

Texas chile con queso, two ingredients only: a block of Velveeta and a can of Rotel tomatoes with green chiles. Melt, stir, dip. The Tex-Mex queso every Texan grew up on, ready in 20 minutes.

Chiles rellenos casserole stuffs green chiles with Monterey Jack, covers them in a puffy egg batter with cheddar, and bakes until set. Served with marinara.