4,188 chillie recipes

Mexi corn lasagna layers seasoned ground beef, corn, and picante sauce between corn tortillas with a cottage cheese and Parmesan filling, topped with melted cheddar.

This meal can be made with chicken, beef or shrimp. See note below about grilling. This is a great make-a-head meal. Meat and marinade can be frozen ahead of time and will continue marinading as it defrosts.

Char-grilled prawns and noodles drizzled in a Lemon Aspen dressing.

Dark chocolate mousse spiked with Mexican chile powder and espresso, lightened with whipped egg whites instead of heavy cream. Rich, spicy, and impossibly airy.

Prawns Hunan style: flour-dusted shrimp flash-fried in peanut oil, then tossed with a ginger-garlic-chili paste and a reduced soy-chicken stock sauce. Bold, spicy, and fast.

Loaded vegetarian vegetable soup with broccoli, cauliflower, squash, potatoes, lima beans, corn, and peas in a cumin and chili-spiced tomato broth.

Chinese fried dumplings stuffed with pork, shrimp, water chestnuts, and ginger, served with a hot chili dipping sauce. Crispy, golden, and deeply savory.

Stuffed hamburgers with your choice of fillings sealed between two thin beef patties. Fill with cheese, pickles, mustard, horseradish, or the included peppy cheese filling recipe.

Stir-fried bean curd with five-spice ground pork in a glossy oyster sauce with garlic, ginger, scallions, and chili. A classic Chinese wok dish ready in 30 minutes.

Southwestern quiche with whole green chilies stuffed with Monterey Jack cheese, arranged in a pie crust and baked in a creamy French onion soup custard with Swiss cheese, dry mustard, and hot sauce.

Vegetable tamale pie with pinto beans, peppers, tomatoes, and melted cheddar under a yogurt-cornmeal biscuit topping. A vegetarian Tex-Mex casserole that swaps cornbread for a lighter tamale crown.

A scrumptious and tasty vegetarian dish made out of a variety of vegetables you can get from your garden or the grocery store.

General Tso's chicken made with dark-meat thighs: crispy-fried pieces tossed in a ginger-scallion soy sauce with chili paste, rice vinegar, and sesame oil finish.

Fish and leek chowder with shark, cod, and bay scallops in a white wine and tomato broth - lighter than cream-based versions and packed with flavor. Make-ahead friendly, ready in 50 minutes.

Mexican-style rainbow stuffed peppers with ground turkey, refried beans, corn, rice, and tomatillo salsa in red, green, yellow, and orange bell pepper halves.

Crawfish enchiladas from Gabrielle's restaurant, rolled in corn tortillas with a creamy cheddar-chili sauce and melted Monterey Jack. Where Cajun crawfish meets Tex-Mex soul.