817 chole recipes

Roasted red pepper and tomato soup with dried chiles, cabbage, garlic, and warm spices, pureed smooth and topped with fresh cilantro. A hearty vegetarian soup.

Sugar-crusted pecans spiked with habanero chile powder, folded into chocolate cake batter for a sweet-heat surprise in every bite. Five ingredients, ten minutes, and your chocolate cake will never be boring again.

Baked chickpeas slow-cook in an earthenware pot with sweet sauteed onions, fresh chile, garlic, and oregano in their own velvety cooking liquid. Greek-style vegan main or side that gets better the longer it bakes.

Southwest potato frittata loaded with corn, green chiles, olives, pimentos, and cilantro, finished under the broiler with melted Parmesan. A vegetarian one-skillet meal in under 45 minutes.

Low-calorie chili rice with sauteed brown rice topped in a roasted green chile and cilantro sauce. A quick Mexican-inspired side dish with smoky, tangy flavor.

A two-meat chili with cubed pork and beef, pinto beans, green chiles, jalapenos, cumin, and red wine. Simmered low and slow in a Dutch oven, thickened with tortilla flour for serious body.

Lobster and roasted corn chowder with bacon, smoked ham hock, and a Southwestern kick from jalapeño and green chiles. A creamy bowl built from a lobster-stock base and pan-charred corn kernels.

Cubed corn and green chile casserole with sharp cheddar and garlic. A minimalist Southwestern side dish baked until bubbly and golden on top.

Broiled salmon glazed with balsamic vinegar, Dijon, and brown sugar, served with a homemade curried eggplant chutney simmered with mustard seeds and red bell pepper. Dinner-party elegant, weeknight doable.

Beef chuck chili with Tabasco, green chiles, cumin, and chili powder simmered for 90 minutes. A no-bean, no-tomato Texas red from the family behind the famous hot sauce.

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.

Mole Castellano: a Spanish-style Mexican mole with four nuts, ancho chiles, and sesame seeds, simmered with turkey. A classic colonial-era mole without chocolate.

Layered rice and sour cream casserole with green chiles, Monterey Jack strips, and melted cheddar on top. A creamy, cheesy vegetarian Mexican-inspired side dish.

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.

Authentic Texas chili (chile con carne) with coarsely ground beef, six tablespoons of chili powder and jalapeño heat. No beans, just bold beef and spice.

Creamy pinto bean soup pureed smooth with chile, onion, and light cream, garnished with toasted pine nuts, cilantro, and chives. From-scratch beans cooked until velvety.