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cooking.nytimes.com
The sisters in this recipe are the Native American staples beans, corn and squash, which together offer a delicious main course for vegan diners It comes from Maria Marlowe, a Times reader in New York, who said that she used the dish to help convince her family that eating vegan didn't have to mean sacrificing flavor.
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For a low-carb dinner, try this chili casserole that uses leftover chicken, diced green chile peppers, and Cheddar cheese.
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Good 'n' spicy. Not your typical spinach dip recipe. No artichokes, here! Serve this tasty treat with tortilla chips.
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Canned chile peppers -- pickled, roasted or plain; whole, sliced or chopped -- can deliver as much flavor as heat. This fresh, light recipe relies on chiles to add tang and taste to warm corn tortillas filled with tender fish.
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Get Big-Batch Chile-Chicken Posole Recipe from Food Network
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Use your leftover cooked turkey to make a creamy, cheesy casserole with a mild Mexican flavor.
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Get Udon Noodles with Lemon Grass Clam Broth Recipe from Food Network
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Get Grilled Shrimp in Lettuce Leaves with Serrano-Mint Sauce Recipe from Food Network
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This delicious Instant Pot(R) stew combines robustly flavored Hatch green chile peppers with rich pork loin, pancetta, potatoes and sweet corn.
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Get Spicy Beef Stir-Fry Recipe from Food Network
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This rich and savory stew is made with pork loin, fresh yams, corn, tomatoes, green chiles, and spices. Spoon it into individual bowls and top with grated cheese.