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Three Bean Soup
Side Dish

Three Bean Soup

4.3

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat oil in a large saucepan over medium heat. Add onion and bell peppers; cook and stir until softened, about 5 minutes.
  2. 2 Stir in chicken broth, black beans, kidney beans, pinto beans, and diced tomatoes. Cook until heated through, 10 to 15 minutes.

By Debbie F.

Mexican Sour Cream Rice
Side Dish Mexican

Mexican Sour Cream Rice

4.3

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 In a large pot, bring rice and chicken broth to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2-quart casserole dish.
  3. 3 Stir sour cream, green chile peppers, 1/2 cup of Monterey Jack cheese, corn, and cilantro into cooked rice. Season with salt and pepper. Transfer to the prepared casserole dish and top with remaining cheese.
  4. 4 Bake uncovered for 30 minutes in the preheated oven until cheese is bubbly and lightly browned.

By Ms Baker

Southwest Corn Casserole
Side Dish American

Southwest Corn Casserole

5.0

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9x2-inch baking pan or a large covered casserole dish.
  2. 2 Combine both types of corn, tomatoes, corn muffin mix, sour cream, Cheddar cheese, onion, egg, and salt in a very large bowl and mix well. Pour into the prepared pan.
  3. 3 Bake in the preheated oven until firm in the center, about 50 minutes.

By CrisDee

Zucchini Boats on the Grill
Side Dish American

Zucchini Boats on the Grill

4.4

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Prepare the grill for indirect medium heat.
  2. 2 Place zucchini in a large pot with enough water to cover. Bring to a boil and cook for 5 minutes. Drain, cool, and cut in half lengthwise. Scoop out pulp to about 1/4 inch from the skin. Chop pulp into small pieces.
  3. 3 Mix zucchini pulp, bread pieces, jalapeño, Cheddar cheese, bacon bits, onion, tomato, chile peppers, and olives in a large bowl until combined. Season with basil, seasoned salt, and pepper; mix well.
  4. 4 Stuff zucchini halves with pulp mixture. Wrap each zucchini boat with aluminum foil.
  5. 5 Place wrapped zucchini boats on the prepared grill over indirect heat and cook until tender, 15 to 20 minutes.

By Allrecipes Member

Hot and Spicy Tofu
Side Dish Asian

Hot and Spicy Tofu

4.3

Prep
10 min
Cook
12 min
Total
22 min

Instructions

  1. 1 Heat peanut oil in a wok or large frying pan over medium-high heat. Toss the tofu into the oil, and cook until browned on all sides. Once browned, toss in onion, bell pepper, chile pepper, and garlic; cook until just tender, about 5 minutes.
  2. 2 In a small bowl, whisk together the hot water, vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes. Pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly.

By RITALINCINDY

Jang Jorim with Hard-Boiled Eggs (Korean Soy Beef Strips)
Side Dish Korean

Jang Jorim with Hard-Boiled Eggs (Korean Soy Beef Strips)

5.0

Prep
45 min
Cook
65 min
Total
200 min

Instructions

  1. 1 Soak hanger steak in cold water in a large bowl to drain residual blood, changing water as needed, 30 minutes to 1 hour. Drain.
  2. 2 Combine 6 cups water, soy sauce, green chile peppers, onion, green onions, garlic, sugar, corn syrup, rice wine, and red chile pepper in a large pot to make a broth. Bring to a boil and add steak. Reduce heat and simmer until steak is mostly tender, about 45 minutes. Submerge eggs in the broth. Continue cooking until steak is tender, about 15 minutes more.
  3. 3 Remove steak from the broth; rinse under cold water until cool enough to handle, 2 to 3 minutes. Cut steak into bite-sized strips. Transfer to an airtight container; add eggs.
  4. 4 Discard chile peppers, onion, green onions, and garlic from the broth. Skim broth to remove oily residue. Strain broth through a paper towel-lined mesh strainer into a bowl. Repeat several times, changing paper towels as needed, until all oily residue is removed.
  5. 5 Pour broth over steak and eggs in the container. Cover and chill before serving, about 1 hour.

By mykoreaneats

Vegetarian Tortilla Soup
Side Dish Mexican

Vegetarian Tortilla Soup

4.6

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
  2. 2 Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.

By DSYLVAN

Southwest Black Bean Chicken Soup
Side Dish Mexican

Southwest Black Bean Chicken Soup

4.5

Prep
15 min
Cook
480 min
Total
495 min

Instructions

  1. 1 Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.

By Beth

Baek Kimchi (Korean White Non-Spicy Kimchi)
Side Dish Korean

Baek Kimchi (Korean White Non-Spicy Kimchi)

Prep
60 min
Cook
Total
2230 min

Instructions

  1. 1 Dissolve 1/2 cup coarse salt in a large bowl of water. Submerge cabbage in the salted water and let soak, 12 to 24 hours. Drain. Rinse well and drain, squeezing out excess water.
  2. 2 Soak jujube in a small bowl of water for 10 to 15 minutes. Drain, pit, and cut into thin slices.
  3. 3 Combine 1/2 cup water, salted shrimp, scallions, garlic, and ginger in a food processor; puree until smooth.
  4. 4 Pour puree into a large bowl; add jujube, radish, chestnuts, pear, carrots, red chile pepper, green chile pepper, brown sugar, and 2 teaspoon salt. Stir in remaining 5 cups water. Mix in cabbage until well coated.
  5. 5 Pack cabbage mixture into an airtight jar. Pour in any liquid left in the bowl.
  6. 6 Seal and let sit at room temperature until starting to ferment, 1 to 2 days. Transfer to the refrigerator.

By mykoreaneats

Tomato Bhath (Tomato Rice)
Side Dish Indian

Tomato Bhath (Tomato Rice)

4.3

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Make the masala podi by heating 1 tablespoon oil in a skillet over medium heat; fry the chana dal, urad dal, dried chile peppers, coriander seeds, and cumin seeds in the hot oil until fragrant and beginning to brown, about 5 minutes. Grind the mixture with the coconut into a fine powder using a mortar and pestle.
  2. 2 Heat 2 tablespoons oil in a large skillet. Fry the peanuts and mustard seeds in the hot oil until the peanuts begin to brown, 2 to 3 minutes. Add the onions, green chile peppers, curry leaves, and asafoetida powder to the peanut mixture; cook and stir until the onions are browned, 5 to 7 minutes. Stir the tomatoes, turmeric, sugar, and salt into the mixture; continue cooking until the tomatoes are soft, about 10 minutes more. Season with the masala podi. Crumble the rice into the skillet, using the back of a spoon to separate the individual grains. Cook and stir until the rice is mixed into the dish and hot, 5 to 7 minutes. Garnish with the cilantro to serve.

By SUSMITA

Atsara (Papaya Relish)
Southeast Asian

Atsara (Papaya Relish)

4.9

Prep
20 min
Cook
10 min
Total
1530 min

Instructions

  1. 1 Toss grated papaya with 1/4 cup salt together in a large bowl; allow to sit for 1 hour. Drain liquid from papaya and rinse thoroughly. Place papaya in the middle of a large piece of cheesecloth and squeeze to drain as much liquid from the papaya as possible.
  2. 2 Combine papaya, carrot, bell pepper, chile peppers, ginger, and raisins together in a clean large bowl; mix. Transfer the mixture to clean, dry jars with lids.
  3. 3 Stir vinegar, water, sugar, and 1 teaspoon salt together in a small saucepan; bring to a boil for 5 minutes. Pour the vinegar mixture into the jars, making sure the vegetables are completely submerged in liquid. Allow vegetables to marinate in the liquid at least 1 day before using. Store in the refrigerator between uses.

By lola

Sinigang na Bangus (Filipino Milkfish in Tamarind Broth)
Southeast Asian

Sinigang na Bangus (Filipino Milkfish in Tamarind Broth)

4.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Pour water into a pot. Add onions and tomatoes, cover, and bring to a boil. Add milkfish, eggplants, beans, radishes, okra, and green chile peppers. Boil for 5 minutes. Stir in watercress and tamarind powder. Cover, reduce heat, and season with salt. Boil for 5 minutes until fish is cooked through.

By Menewdewonhall

Filipino Fish Stew (Paksiw na Bangus)
Dinner Southeast Asian

Filipino Fish Stew (Paksiw na Bangus)

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Remove scales, gills, and guts from the fish. Rinse and cut crosswise into 3 steak pieces. Pat dry.
  2. 2 Arrange eggplant, onion, and ginger in the bottom of a 1 1/2-quart pot. Place fish on top. Add green chiles and sprinkle with salt.
  3. 3 Pour water and vinegar into the pot with the fish. Bring to a boil. Boil for 5 minutes; reduce heat and simmer until fish flakes easily with a fork, about 20 minutes. Add green bell pepper and bitter melon. Cook until bitter melon is soft to the touch, about 10 minutes more.

By lola

Singkamas (Jicama) Salad
Lunch Southeast Asian

Singkamas (Jicama) Salad

4.5

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Combine jicama, bell peppers, onion, green chile peppers, carrot, and ginger in a large bowl.
  2. 2 Whisk water, vinegar, sugar, and salt together in a separate bowl; pour over vegetable mixture and toss to coat. Refrigerate for at least 1 hour before serving.

By lola

Vietnamese Caramelized Pork
Dinner Southeast Asian

Vietnamese Caramelized Pork

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Place a large heavy skillet or wok over high heat, drizzle the oil into the pan, and pour the sugar over the oil. Cook and stir constantly until the sugar dissolves and turns a light brown color. Be careful, the melted sugar is very hot. Stir in the pork, 2 green onions, chile pepper, black pepper, shallots, garlic, and salt, and toss them in the caramelized sugar until the pork turns golden brown. Drizzle the sesame oil over the pork and vegetables, reduce the heat to low, and let simmer to reduce the juices.
  2. 2 When the juices have been mostly absorbed, turn the heat back up to high, and cook and stir the pork and vegetables until the sauce has thickened and coated the pork, about 5 minutes. Sprinkle with 1 tablespoon of green onion rings.

By cvucvu1

Nasi Goreng (Indonesian Fried Rice)
Dinner Southeast Asian

Nasi Goreng (Indonesian Fried Rice)

4.8

Prep
20 min
Cook
40 min
Total
180 min

Instructions

  1. 1 Heat a large nonstick skillet over medium heat. Coat with nonstick cooking spray.
  2. 2 Pour eggs into the hot skillet and cook until the edges begin to set. Lift the edges to allow any uncooked egg to flow onto the hot pan, about 1 minute. Flip omelet in one piece and cook until fully set, about 30 seconds. Transfer omelet to a cutting board and slice into 1/2-inch strips. Set aside.
  3. 3 Heat vegetable oil in a wok or large frying pan over high heat. Stir in onion, leek, chile peppers, and garlic. Cook and stir until onion is soft, 3 to 5 minutes. Stir in chicken, shrimp, coriander, and cumin; mix well. Cook and stir for about 5 minutes.
  4. 4 Mix in cooked rice, sweet soy sauce, and omelet strips; cook until rice is heated through and chicken is no longer pink in the center, 3 to 5 minutes.

By frida

Vietnamese Chicken Salad
Lunch Southeast Asian

Vietnamese Chicken Salad

4.5

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir together the chopped green chiles, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil, and black pepper until the mixture is thoroughly combined and the sugar is dissolved.
  3. 3 Place the chicken, cabbage, carrot, onion, peanuts, and cilantro in a salad bowl, and toss thoroughly together with tongs.
  4. 4 Pour the dressing over the salad and toss again. Serve immediately.

By Jia T

Green Chile Sambal
Asian

Green Chile Sambal

3.0

Prep
60 min
Cook
10 min
Total
70 min

Instructions

  1. 1 Bring a large pot of water to a rolling boil. Add the chilies and boil for about 5 minutes. Drain, discarding all of the water. Transfer the chilies to a food processor or blender. Process until you get a thick but slightly chunky sauce. Add the salt and briefly pulse to mix in. Store in a glass jar in the refrigerator for up to 3 weeks, or spoon into an ice cube tray and stored in a freezer bag.

By Me Here

The Most Awesome Dip Alive
Appetizer

The Most Awesome Dip Alive

5.0

Prep
5 min
Cook
13 min
Total
18 min

Instructions

  1. 1 Place sausage in a large skillet over medium heat. Cook and stir until no longer pink, about 8 minutes. Drain excess grease from the skillet.
  2. 2 Combine diced tomatoes and cream cheese in a saucepan over medium-low heat; cook and stir until cream cheese is melted and smooth, about 5 minutes. Mix in sausage. Transfer to a serving bowl.

By Kelly

Xocolatl (Aztec Chocolate)
Drink

Xocolatl (Aztec Chocolate)

4.2

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Bring 1 1/2 cup water to a boil in a pot; add the chili pepper, seeds included, to the boiling water and cook at a boil for 5 to 10 minutes. Strain the chili pepper and seeds from the water; return the water to the pot. Add 4 cups water to the chili pepper-infused water, reduce heat to medium-low, and bring to a slow boil. Stir the cocoa powder and vanilla extract into the boiling water; cook and stir until the powder dissolves completely, 5 to 10 minutes.

By Antipex

Green Chile Cheese Beer Bread
Dinner Mexican

Green Chile Cheese Beer Bread

3.9

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. 2 Blend green chiles and cheese together in a blender until smooth.
  3. 3 In a large bowl, stir together chile mixture, flour, sugar and beer together in a large mixing bowl until you get a sticky dough. Scoop dough into prepared pan.
  4. 4 Bake in preheated oven for 60 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.

By Wendi

Shrimp Gabriella
Appetizer

Shrimp Gabriella

4.6

Prep
35 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Peel, devein and butterfly the shrimp or prawns. (To butterfly shrimp: Split shrimp down the center, cutting almost completely through.)
  2. 2 Insert a strip of provolone cheese and 1 teaspoon of the diced green chilies into each shrimp. Fold over the shrimp and wrap with a half strip of bacon. Secure with wooden picks.
  3. 3 Cook shrimp on grill, basting with your favorite barbecue sauce, until bacon is cooked and shrimp is pink.

By Gabriella Campbell

Green Chili and Cheese Chicken
Dinner Mexican

Green Chili and Cheese Chicken

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray.
  3. 3 Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'.
  4. 4 Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven.
  5. 5 Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top.
  6. 6 Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.

By MELISSAINNOVA

Nacho Dip III
Appetizer

Nacho Dip III

4.4

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Place ground beef and onion in a large, deep skillet. Cook over medium high heat until beef is evenly brown and onions are soft. Drain and set aside.
  2. 2 In a medium saucepan over low heat, melt the cheese. Mix in the ground beef, onion and diced tomatoes with green chile peppers. Serve warm.

By KRISTLE

Yummy Artichoke Dip
Appetizer

Yummy Artichoke Dip

4.7

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, mix artichoke hearts, mayonnaise, 1 cup Parmesan cheese, cream cheese, and green chile peppers. Scoop mixture into a pie pan or medium baking pan. Top with remaining 1/2 cup of Parmesan cheese.
  3. 3 Bake for 25 minutes or until bubbly and slightly browned. Serve warm.

By Cindy Epping

Tangy Pumpkin Soup with Green Chili Swirl

Tangy Pumpkin Soup with Green Chili Swirl

4.1

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 In a food processor or blender, puree the green chilies and sour cream until well blended. Set aside. In a medium saucepan, over medium-high heat, combine the pumpkin puree, chicken broth, and water. Season with chili powder, garlic powder and hot pepper sauce. Stir in 1/4 cup of the sour cream mixture.
  2. 2 Bring to a boil, then reduce heat to medium and simmer, uncovered, for 5 minutes. Pour into serving bowls, and spoon a dollop of the sour cream mixture on top. Run a knife or the tip of a spoon through the dollop to swirl.

By Jennifer Fivas