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This is a great dish that is quick and easy and reheats well. Mild green chiles are filled with cheese, and wrapped in tortillas, then baked with a creamy enchilada sauce.
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If you don’t have an after-work, go-to pasta dish, this may fill the void The backbone of flavor comes from pantry staples — a pungent mix of anchovies, garlic, red pepper flakes and capers, which gives pasta more than enough character for a satisfying dinner But kale (or chard, spinach or other greens) adds a fresh, earthy flavor and enough vegetable content to turn it into a one-dish meal.
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Get Stuffed Poblano Chiles ("Chiles Rellenos") Recipe from Food Network
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An easy variation on classic chiles rellenos--they're rolled instead of stuffed. Cotija cheese adds a genuine flavor of Mexican cuisine, but feta can be used as a substitute.
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Wear gloves when preparing this sweet and spicy chile sauce made with 3 varieties of chile peppers and a hint of brown sugar.
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Get Green Chile Queso Recipe from Food Network
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Get Chiles Rellenos Recipe from Food Network
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Get Chiles Rellenos Recipe from Food Network
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Roasted chile peppers are stuffed with a cheesy chicken mixture, topped with enchilada sauce and more cheese, and baked. Serve with Spanish rice and a salad to complete the meal.
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Get Lazy Chiles Rellenos Recipe from Food Network
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In South Africa, charred ears of corn (called braai mielies) are year-round, smoky-sweet roadside snacks This version is a side dish for the American summer, when corn and grilling are both in season The cobs are slicked with butter and sparked with chile heat; in South Africa, they would be served alongside a pile of charcoal-grilled lamb chops or steak or giant prawns, or all of the above
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An easy recipe for spicy Mexican salsa borracha with mezcal and dried ancho and arbol chiles.