738 chole recipes

Grilled beef tenderloin gets seared hot then finished indirect, basted with a vinegar-and-ancho Western BBQ mop. Spicy Texas-style barbecue sauce with cumin and Tabasco for medium-rare results.

Fresh spinach topped with spirals of sliced strawberries and drizzled with a tangy raspberry vinegar and shallot dressing. A bright, simple salad ready in 15 minutes.

New Mexican pork and green chile stew simmers pork shoulder with roasted Hatch chiles, garlic, onions, and potatoes. The Southwestern chile verde that defines Santa Fe cooking.

Tender water spinach meets savory fermented bean curd in this lightning-fast Chinese stir-fry. Ready in 10 minutes with just 5 ingredients.

A succulent dish that brings some variety to the dinner table and a savory flavor everyone will enjoy.

Rosemary-marinated lamb on French bread with roasted peppers, melted mozzarella, and Parmesan. An Italian-style open-faced sandwich broiled until bubbly.

Stuffed chile rellenos layered casserole with whole green chiles, crab and shrimp, Monterey Jack, and aged cheddar, bound by a simple egg custard. A Tex-Mex seafood bake.

No-bean Texas-style chili with ground beef, ground chile peppers, green chiles, and fresh tomatoes. Fat is skimmed after chilling for a leaner bowl.

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.