685 chive recipes

Chile casserole layered with beef-mushroom freezer mix, enchilada sauce, green and red chiles, corn chips, and melted cheddar. A quick Tex-Mex bake using make-ahead freezer staples.

Pace guacamole, the four-ingredient shortcut guac built on ripe avocados, Pace picante sauce, lemon juice, and salt. No dicing onions, tomato, or chiles, the picante does all that work.

Pueblo Fire is a New Mexican red chile soup with dried chile pods blended smooth, browned beef round steak, and barbecue sauce, simmered for an hour. A fiery, rustic Southwestern bowl.

Chile cheddar burgers stuff seasoned ground beef patties with sharp cheddar and diced green chiles, then grill until the cheese melts in the middle. The Southwest take on the stuffed burger.

An old-fashioned Mexican beef chili: diced beef braised with garlic, cumin and oregano in a smooth purée of dried chiles, served with a border of fried refried beans. Real chiles, real depth.

Old-school Texas chili con carne built on rehydrated ancho and pequin chiles, cubed beef, cumin, and oregano. No tomatoes, no beans, no shortcuts. Just pure chile-forward heat the way the Lone Star State intended.

Chicken enchilada casserole with corn tortillas, ranch-style beans, green chiles, and Monterey Jack in a creamy chicken-broth-and-cheese sauce. Tex-Mex comfort food for weeknights or potlucks.

Green corn tamales made from fresh corn ground with Monterey Jack cheese, whipped with lard and butter, filled with roasted green chiles and cheddar, steamed in the husks.

Authentic Spanish-American chili con carne made with cubed beef, beef suet, and whole dried red chile peppers reconstituted and pulped into a smoky, deeply flavored bowl of red. A traditional no-bean chili built on real chiles, not powder.

Pork tenderloin braised in tequila, lime juice, tomatoes, and ground red chile. A mustard-crusted Mexican-inspired one-skillet dinner.

Beef and ham chili browns cubed beef and ham in rendered suet with onions, garlic, cumin, oregano, and red chile pulp. Old-school Texas-style bean-free chili, deep and rich.

Compound curry butter with garam masala, curry powder, fresh ginger, shallot, garlic, and green chile, whirled smooth in a food processor. Endlessly useful pantry stash.

Mexican roast pork loin marinated in red chile, lime, cumin, oregano, and orange juice concentrate, then slow-roasted. Served with an orange-wine sour cream sauce.

Salmon nachos topped with flaked canned salmon, fresh tomatoes, green chiles, yogurt, and melted cheddar. A quick seafood twist on classic nachos baked until bubbly.

John Wayne's cheese casserole with Monterey Jack, cheddar, green chiles, and a fluffy egg souffle base. A legendary Southwestern-style baked cheese dish with a light, puffy texture.

Layered Mexican beef bake with seasoned ground beef, corn, green chiles, black olives, and Monterey Jack cheese. Topped with tortilla chips and sour cream.