6,174 chille recipes

Santa Fe Grande layers taco-seasoned grits, set firm and cut into triangles, with melted Monterey Jack and green chilies. A make-ahead Southwestern grits bake topped with cilantro, salsa, and sour cream.

Sichuan-style bean thread noodles with minced pork, dried mushrooms, hot bean sauce, and fresh ginger. Spicy, slurpable, and deeply savory with a cilantro finish.

North Indian stuffed eggplant boats packed with spiced potato, peas, carrots and bell pepper, finished with toasted sesame seeds. Vegan and dairy-free with cumin, coriander, turmeric and ginger.

A spicy dinner for those who can handle the fire, but enjoy the flavor. Warning..Don't try unless you know you can eat hot and spicy foods.

Cheesy Vegetarian Brown Rice and Bean Chili recipe

Hearty hominy and butternut squash stew with pinto beans, toasted cumin, cinnamon, and ground red chile. A warming Southwestern vegetarian stew with deep, layered spice.

Green chicken enchiladas roll poached chicken into fried corn tortillas, top with fresh tomatillo-serrano salsa verde, sour cream, and melted cheese. Authentic enchiladas verdes in under an hour.

Gado gado is the Indonesian salad of stir-fried cabbage, bell pepper, and bean sprouts drizzled with a warm peanut sauce spiked with garlic, shallot, cumin, and lemon. Vegetarian one-bowl meal.

A tasty low-fat dish that goes great with any meal you prepare this summer.

Spicy tamale pie with simmered beef chuck and pork shoulder, dried chile gravy, raisins, and olives under a cornmeal masa-style crust. Tex-Mex history on a plate.

Adding some fresh vegetables with some chili lime dressing makes this leftover turkey salad taste so flavorful and refreshing.

Sri Lankan beef meatballs spiced with curry powder, ginger, and cloves get deep-fried then simmered in coconut curry gravy with lemongrass and curry leaves.

El Charro Barbacoa, shredded slow-simmered beef brisket (or eye of round) layered with roasted green chile, chile colorado salsa, green olives, tomatoes and jalapenos. Tucson-style barbacoa with bright, complex heat.

Simple and tasty omelet, nice breakfast selection.

Salmon pate made with poached fresh salmon and smoked salmon, blended with butter, dill, and sour cream. Sealed with clarified butter for an elegant make-ahead appetizer.

Mexican-style chicken potato salad tossed in a chili-lime-cumin mayo with fresh tomato salsa, cilantro, and jalapeños. A zesty, no-cook twist on classic potato salad.