Type what you have

Ingredients

• ✓ anaheim chile
• watermelon
• onion
• balsamic vinegar
• garlic salt

Instructions

1. 1 Combine watermelon, onion, and chile pepper in a serving bowl; stir in balsamic vinegar and garlic salt.

By Larry Brodahl

Ingredients

• ✓ anaheim chile
• apple
• lime juice
• onion
• walnut
• jalapeno pepper
• cilantro
• ginger
• salt

Instructions

1. 1 Toss apples with lime juice in a large bowl until well coated; stir in onion, walnuts, Anaheim, jalapeño, cilantro, ginger, and salt until thoroughly combined.

By BIGARLO609

Ingredients

• ✓ anaheim chile
• olive oil
• pork shoulder
• garlic
• onion
• cumin
• oregano
• new mexico chile
• serrano chile pepper
• russet potato
• roma tomato
• vegetable broth
• salt

Instructions

1. 1 Heat the olive oil in a Dutch oven or heavy saucepan over medium-high heat. Add the cubed pork, garlic, onion, cumin and oregano. Cook and stir until pork is browned.
2. 2 Cook and stir for a few more minutes, then pour in the vegetable broth. Reduce the heat to low, and simmer for about 30 minutes.
3. 3 Add the potato to the stew, and simmer for about 45 minutes. You can roast your chilies during this time, peel, seed chop and add to the stew along with the serrano peppers. If the stew becomes too dry, add a little water. When the potatoes are soft and the pork is tender, add the tomatoes. Cook for about 10 minutes, then remove from the heat and serve.

By Six Pack To Go

Ingredients

• ✓ anaheim chile
• flour tortilla
• california chile
• cumin
• hot pepper sauce
• ketchup
• sour cream
• heavy cream
• chicken broth
• all-purpose flour
• butter
• garlic
• yellow onion
• red bell pepper
• mushroom
• olive oil
• pepper
• salt
• chicken breast

Instructions

1. 1 Sprinkle chicken cubes with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat, and cook and stir the chicken until the juices run clear, 5 to 10 minutes. Transfer the chicken to a bowl, and heat 1 more tablespoon olive oil in skillet over medium heat. Cook and stir the mushrooms, bell peppers, onion, and garlic until the vegetables are beginning to brown, about 10 minutes. Transfer the vegetables into the bowl with the chicken.
2. 2 Melt butter over medium-high heat in the same skillet, and whisk in the flour. Cook the mixture, whisking constantly, until the roux is lightly browned and gives off a toasted fragrance, about 2 minutes. Whisk in the broth, bring to a simmer, and whisk until thickened. Reduce heat to low, and whisk in the cream, sour cream, ketchup, hot sauce, cumin, and ground dried chiles. Cover the skillet, and simmer until thick and the flavors have blended, about 15 minutes, stirring occasionally. Gently stir in the chicken and vegetables. Serve rolled in flour tortillas.

By Sarah Jo