5,241 chile recipes

New Mexico green chile sauce made with poblano peppers, jalapeno, onion, garlic, and heavy cream. Rich, spicy, and ready in 20 minutes.

Marinated eggplant in olive oil: salt-pressed, vinegar-soaked strips layered with garlic, oregano, and chile in extra-virgin oil. An Italian antipasto that gets better for months.

Three-bean rice casserole baked in a Dutch oven with tomatoes, green chiles, peas, and corn. Vegan, feeds a crowd, and practically cooks itself.

Fresh Corn with Cream, Chiles, and Cheese This is a very rich dish, and is very good served as a separate course with hot tortillas.

Stacked cornmeal crepes layered with lobster, Manchego cheese, toasted pine nuts, and cilantro, baked under a silky poblano chile cream. Southwestern elegance on a plate.

Butterflied Cornish game hens grilled with ancho chile and finished with a bold lemon garlic compound butter. Impressive enough for company, simple enough for any night.

Savory chicken braised with green chiles, garlic, and beer. A quick skillet main that steams chicken breasts tender in a flavorful pan reduction. Ready in 45 minutes.

Tom yum-style hot and sour shrimp soup builds a fragrant broth from shrimp shells, lemongrass, lime peel, and chile, finished with fish sauce, lime juice, mint, and cilantro. Authentic Thai flavor.

Grilled butterflied Cornish hens rubbed with lemon garlic butter and ancho chile. Crispy skin, smoky flavor, and ready in under an hour for an elegant weeknight dinner.

Rancheros are stuffed burger patties filled with American cheese and Ortega chiles, double-dipped in buttermilk and cornmeal, fried crispy, and topped with an easy-over egg.

Huevos Mexicanos tops steamed flour tortillas with poached eggs and a fresh tomato-chile sauce made with garlic, onions, and red pepper flakes, finished with melted cheddar.

Soba noodle and cucumber salad with daikon sprouts and seared ahi tuna. A cold Japanese-style noodle plate finished with chile oil drizzle. Light, fresh, restaurant-style.

Rotel chicken spaghetti with diced tomatoes and green chiles, sautéed vegetables, and melted cheddar cheese. A Southern potluck classic that feeds a crowd and tastes even better the next day.

Howard Karten's salsa is a Mediterranean-leaning chunky tomato dip: peeled tomatoes, red onion, black olives, cumin, garlic, oregano, and red wine vinegar. No chiles, no cilantro, all flavor.

Harissa spiced green bean salad with blanched carrots, chickpeas, and crisp cucumber in a North African chile-lemon dressing. A bright, fiery cold salad ready in 20 minutes.

Two-ingredient New Mexico style barbecued salmon. Salmon fillets brushed with red chile barbecue sauce and grilled over wood embers. The Southwestern way to cook a piece of fish.