566 green chile recipes

Indian-spiced new potatoes with peas and coriander cooked in ghee with cumin seeds, turmeric, ginger, garam masala, and red chili peppers.

Marinated portobello mushrooms broiled after an overnight soak in soy sauce, lime juice, cilantro, chili pepper, and garlic. Bold, meaty, and vegan.

A fluffy folded omelet topped with a creamy chicken sauce loaded with mushrooms, green pepper, pimentos, olives, and chives. Dinner-worthy eggs ready in 20 minutes that turn leftovers into something elegant.

Wok-steamed corned beef and cabbage uses beer, allspice, mustard seed, and bay leaf to steam a brisket fork-tender, finishing with cabbage wedges and a mustard-mayo dressing. Irish St. Patrick's Day classic.

Country Captain is a storied Southern curried chicken stew with tomatoes, green peppers, garlic, and warm spices. A whole hen simmered tender and served over rice. Feeds 8.

Soft tofu wok-tossed with Szechuan hot bean paste, chili oil, Szechuan peppercorn, ginger, and garlic in a glossy, numbing sauce. Vegetarian mapo tofu at home in 40 minutes.

Pan-seared orange roughy with a champagne reduction sauce, sauteed mushrooms, bell peppers, and onion rings. Spiced with soy sauce, chili powder, and red pepper for a bold, elegant fish dinner.

This tasty dish has a yellow sauce made from red chili peppers, lemon grass and galangal.

Chicken mole poblano with a rich sauce of cocoa, almonds, raisins, sesame seeds, and warm spices. Browned chicken simmers in a complex blended mole and served over rice.

Build-your-own grilled shrimp tostadas on crispy fried tortillas with refried beans, fresh guacamole, salsa, lettuce, and Mexican cheese. A fun, hands-on Mexican dinner that feeds a crowd in 40 minutes.

Authentic Singapore-style fried noodles with curry powder, dried shrimp, barbecued pork, bean sprouts, and egg shreds. A wok-tossed hawker classic loaded with smoky, spicy flavor.

Thai green papaya salad (som tum) with grated unripe papaya, green beans, cherry tomatoes, and peanuts in a spicy soy-chili-lemon dressing. Served with raw cabbage leaves for scooping.

Make-ahead brunch egg casserole with sourdough bread, cheddar, Swiss cheese, and green chilies baked in an egg custard. Assembled the night before and baked the next morning.

The chicken breast was so succulent, and the stuffing was loaded with great flavour. Salsa and pumpkin seeds were wonderful additions to serve.

Tod Man Thai fish cakes with red curry paste, fish sauce, green beans, and basil, fried golden and served with a tangy cucumber salad. Authentic street food flavor at home.

Tender baked chicken breasts smothered in sauteed red, green, and yellow peppers with zesty picante sauce and bubbly melted cheddar. A colorful, low-carb weeknight dinner that's ready in under an hour.