Type what you have

Ingredients

• ✓ green chili
• ground beef
• beef bouillon granules
• monterey jack cheese

Instructions

1. 1 Preheat the grill for high heat and lightly oil the grate.
2. 2 Combine ground beef, green chiles, and bouillon in a bowl; shape into 4 patties.
3. 3 Grill patties on the preheated grill until desired doneness, or 5 minutes per side. Top each patty with cheese about 2 minutes before removing from the grill. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By MOLSON7

Ingredients

• ✓ green chili
• velveeta
• diced tomato
• pork sausage

Instructions

1. 1 Gather all ingredients.
2. 2 Mix Velveeta, tomatoes, and cooked pork sausage together in a microwave-safe bowl.
3. 3 Microwave on high for 3 minutes. Stir, and microwave until Velveeta is completely melted, about 2 more minutes.
4. 4 Serve and enjoy.

By VELVEETA Cheese

Ingredients

• ✓ green chili
• vegetable oil
• long-grain white rice
• black pepper
• chicken broth

Instructions

1. 1 Heat vegetable oil in a saucepan over medium heat. Stir rice in hot oil until coated; add green chiles and continue cooking until rice begins to brown lightly, 2 to 3 minutes. Season rice with pepper. Pour broth into the saucepan; bring to a boil. Reduce heat to low, place cover on the saucepan, and cook until the broth is absorbed and the rice tender, about 20 minutes.

By cburkholder

Ingredients

• ✓ green chili
• cream cheese
• mayonnaise
• jalapeno pepper
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeño peppers; transfer to a microwave-safe serving dish.
3. 3 Sprinkle with Parmesan cheese. Microwave on High until hot and heated through, about 3 minutes.
4. 4 Enjoy!

By Denise Millar Ramsey

Ingredients

• ✓ green chili
• chicken breast
• salsa
• chicken bouillon
• navy bean
• water

Instructions

1. 1 Combine the chicken, green chilies, salsa, chicken bouillon, navy beans, and water in a slow cooker.
2. 2 Cook on High until the chicken falls apart, about 4 hours.
3. 3 Mash the chili with a potato masher to give a thicker texture, if desired.

By Bill

Ingredients

• ✓ green chili
• mayonnaise
• parmesan cheese
• cheddar cheese
• jalapeno pepper
• sourdough bread

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine mayonnaise, Parmesan cheese, Cheddar cheese, jalapeños, and green chilies in a bowl.
3. 3 Slice off the top of the sourdough round and hollow out the center to create a sturdy bread bowl. Fill the bread bowl with the jalapeño mixture.
4. 4 Bake in the preheated oven until heated through and golden on top, about 30 minutes.

By happywife05

Ingredients

• ✓ green chili
• olive oil
• garlic
• celery
• green onion
• red kidney bean
• tomato
• cream of mushroom soup
• water
• dill
• shrimp

Instructions

1. 1 Warm the oil in a large saucepan over medium heat. Stir in the garlic, celery, and green onions. Cook, stirring frequently, until tender, about 3 minutes. Stir in beans, tomatoes, cream of mushroom soup, and water. Bring to a boil. Stir in dill, reduce heat to medium, and simmer 10 minutes. Stir in shrimp, and simmer until shrimp are pink, about 5 minutes.

By Kim Berley

Ingredients

• ✓ green chili
• butter
• rice
• sour cream
• monterey jack cheese
• cheddar cheese
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.
2. 2 Mix rice, sour cream, Monterey jack cheese, green chiles, and salt together in the prepared casserole dish. Sprinkle Cheddar cheese over the rice mixture.
3. 3 Bake in preheated oven until hot in the center, about 30 minutes.

By bryantgal31

Ingredients

• ✓ green chili
• black-eyed pea
• beef broth
• onion soup mix
• smoked sausage
• long grain white rice
• black pepper

Instructions

1. 1 In a large saucepan with enough water to cover, soak the black-eyed peas 8 hours, or overnight.
2. 2 Drain and rinse the soaked black-eyed peas, and return to the saucepan. Mix in the beef broth, dry onion soup mix, sausage, rice, and green chilies. Season with pepper. Bring to a boil, reduce heat, and simmer 1 hour and 30 minutes, or until the beans are tender. Add water as necessary to keep the ingredients covered with liquid.

By Karin Christian

Ingredients

• ✓ green chili
• butter
• white sandwich bread
• pork sausage
• egg
• sour cream
• black pepper
• cheddar cheese

Instructions

1. 1 Butter the bottom and sides of an 8 1/2x11-inch baking dish with butter.
2. 2 Use remaining butter to coat 1 side of each bread slice. Place bread butter-side down in the prepared pan until entire bottom is covered in a single layer.
3. 3 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned, crumbly, and almost fully cooked, about 5 minutes. Sprinkle sausage over bread in an even layer.
4. 4 Beat eggs, sour cream, and pepper with either a whisk or electric beater. Pour evenly over sausage.
5. 5 Mix Cheddar cheese and green chiles together in a separate bowl. Sprinkle evenly over the egg mixture. Cover and put in the refrigerator for 8 hours, to overnight.
6. 6 To bake: Do not preheat the oven. Place, uncovered, in an oven and set to 350 degrees F (175 degrees C). Bake until brown on top, about 1 hour.

By Trisha

Ingredients

• ✓ green chili
• pork sausage
• butter
• english muffin
• cheddar cheese
• mozzarella cheese
• egg
• sour cream

Instructions

1. 1 Heat a large skillet over medium-high heat. Add sausage; cook and stir until crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
2. 2 Lightly grease a 9x13-inch baking dish.
3. 3 Spread butter on inside of each English muffin half; arrange in the prepared baking dish. Top with ½ each sausage, Cheddar cheese, and mozzarella cheese.
4. 4 Whisk eggs, sour cream, and green chiles together in a large bowl; pour evenly over sausage and cheese layer. Top with remaining ½ each sausage, Cheddar cheese, and mozzarella cheese. Cover strata; chill for 8 hours.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until lightly browned and set in the middle, about 35 minutes. Let stand before serving for 10 minutes.

By amycheryl

Ingredients

• ✓ green chili
• vegetable oil
• corn tortilla
• refried bean
• butter
• egg
• cheddar cheese
• bacon
• salsa

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large skillet over medium-high heat. Fry two tortillas at a time in the hot skillet until firm, but not crisp, about 30 seconds per side. Drain on paper towels.
3. 3 Reduce the heat to medium, and add more oil to the skillet if dry. Crack in eggs and cook until the outer edges become opaque, about 1 minute. Cover, reduce the heat to low, and cook until the whites are completely set, about 4 minutes.
4. 4 While the eggs are cooking, combine refried beans and butter in a microwave-safe dish. Cover and microwave on high in 1-minute intervals until hot.
5. 5 Place tortillas onto plates and spread with a layer of hot refried beans.
6. 6 Top with Cheddar, a fried egg, crumbled bacon, and salsa.

By Wineaux

Ingredients

• ✓ green chili
• cream cheese
• sour cream
• picante sauce
• taco seasoning mix
• garlic powder
• cheddar cheese
• black olive
• flour tortilla

Instructions

1. 1 Beat cream cheese, sour cream, picante sauce, taco seasoning, and garlic powder together in a small bowl until smooth; stir in Cheddar cheese, olives, and chiles.
2. 2 Spread about ½ cup cream cheese mixture onto each tortilla; roll each like a jelly roll. Wrap rolls in plastic wrap. Refrigerate for 2 hours to overnight. Cut into 1-inch slices.

By ACPHIFER

Ingredients

• ✓ green chili
• macaroni
• cheese
• ground beef
• salt
• black pepper
• chili powder
• salsa
• cilantro

Instructions

1. 1 Follow basic recipe for Creamy Macaroni and Cheese, but use pepper Jack cheese, not cheddar.
2. 2 Heat a 10-inch skillet over medium-high heat. Cook ground beef, seasoning lightly with salt and pepper, until most of the liquid evaporates, about 5 minutes. Stir in chili powder, salsa and chilies; simmer, 2 to 3 minutes. Add cilantro, then stir mixture into macaroni. Serve hot.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ green chili
• bacon
• onion
• egg
• hash brown potato
• cheddar cheese
• cottage cheese
• swiss cheese
• green bell pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook and stir bacon and onion in a skillet over medium heat until bacon is crisp, 10 to 15 minutes. Drain grease, reserving drippings.
3. 3 Grease a 9x13-inch baking dish with reserved bacon grease.
4. 4 Combine cooked bacon and onion, eggs, hash brown potatoes, Cheddar cheese, cottage cheese, Swiss cheese, bell pepper, and green chiles in the prepared baking dish; stir to combine.
5. 5 Bake in the preheated oven until eggs are set firm, 35 to 40 minutes.
6. 6 Let casserole cool 10 minutes before cutting to serve.

By TRISH

Ingredients

• ✓ green chili
• kidney bean
• corn
• tomato
• white vinegar
• brown sugar
• cumin
• onion flake
• salt
• black pepper

Instructions

1. 1 Combine kidney beans, corn, and tomatoes in a salad bowl.
2. 2 Whisk together vinegar, brown sugar, cumin, onion flakes, salt, and black pepper in a separate bowl. Spoon liquid from bowl of kidney bean mixture into dressing if needed for extra moisture. Mix until brown sugar has dissolved.
3. 3 Pour dressing over bean mixture and stir to combine. Refrigerate at least 1 hour.

By Lisa_P

Ingredients

• ✓ green chili
• ground beef
• onion
• chili seasoning mix
• bean
• chili seasoned sauce
• tomato
• diced tomato
• tomato sauce
• water

Instructions

1. 1 Cook and stir beef and onion in a large saucepan over medium-high heat until beef is crumbly and no longer pink, 5 to 7 minutes. Drain.
2. 2 Stir in seasoning mix. Add beans, diced tomatoes, tomatoes and green chiles, tomato sauce, and water; bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, for 10 minutes.

By ROTEL

Ingredients

• ✓ green chili
• chicken breast
• wild rice
• cheddar cheese
• green onion
• cumin
• salt
• black pepper
• corn flakes cereal
• egg

Instructions

1. 1 Mix together rice, chili, cheese, onion, and cumin.
2. 2 Rinse chicken thoroughly, and pat dry. Cut a slit in each breast to create a pouch that is open on one side only. Stuff each chicken breast with rice filling.
3. 3 Coat each stuffed breast with beaten egg, then coat in potato flakes and place in a lightly greased 9x13 inch baking dish. Season with salt and pepper to taste.
4. 4 Bake at 375 degrees F (190 degrees C) for 40 minutes, or until juices run clear. If the breasts dry out too quickly, cover loosely with a piece of foil.

By Terri Ryker-Lloyd

Ingredients

• ✓ green chili
• cornmeal
• baking soda
• egg
• onion
• corn
• cream-style corn
• buttermilk
• margarine
• cheddar cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
2. 2 Whisk together cornmeal and baking soda in a small bowl; set aside.
3. 3 Beat eggs in a large bowl until smooth; stir in onions, whole kernel corn, cream-style corn, buttermilk, melted margarine, and green chiles until well combined. Mix in 2 cups Cheddar cheese and cornmeal mixture until only slight lumps of cornmeal remain; pour into the prepared baking dish.
4. 4 Bake uncovered in the preheated oven until firm and lightly browned, about 1 hour. Remove casserole from the oven and sprinkle the top with remaining 1 cup Cheddar cheese. Let stand for 15 minutes before serving.

By vanceem

Ingredients

• ✓ green chili
• ground beef
• onion
• taco seasoning
• cream of chicken soup
• sour cream
• flour tortilla
• cheddar cheese
• lettuce
• tomato
• black olive

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook and stir ground beef, onion, 1 can green chiles, and taco seasoning in a large skillet over medium-high heat until beef is crumbly and browned, 6 to 8 minutes. Drain excess fat. Set aside.
3. 3 Combine canned soup, sour cream, and remaining 1 can green chiles in a medium saucepan over medium-low heat until warm, about 10 minutes; transfer ½ to a 9x13-inch baking dish.
4. 4 Spoon ground beef mixture in a line across middle of each tortilla; roll up tortillas. Place into the baking dish on top sour cream mixture; pour remaining ½ sour cream mixture over enchiladas. Top with Cheddar cheese.
5. 5 Bake in the preheated oven until hot and bubbling, about 35 minutes.
6. 6 Top enchiladas with lettuce, tomatoes, and olives.

By farmerbrown

Ingredients

• ✓ green chili
• chicken
• chicken broth
• beef broth
• tomato
• onion
• vegetable oil
• cumin
• garlic
• chili powder
• corn tortilla

Instructions

1. 1 Combine chicken meat, chicken broth, beef broth, tomatoes, onion, green chiles, oil, cumin, garlic, and chili powder together in a stockpot; bring to a boil. Reduce heat and simmer until flavors have blended, at least 1 hour. Add tortillas just before serving.

By Melissa S

Ingredients

• ✓ green chili
• onion
• celery
• garlic
• salt
• black pepper
• chili powder
• cannellini bean
• chicken stock
• chicken

Instructions

1. 1 Combine onion and celery in a pot over medium heat. Cook about 5 minutes. Add garlic and cook until vegetables are tender, about 2 minutes more. Season with salt and pepper. Add green chiles, then chili powder and 1 can cannellini beans. Cook until flavors marry, about 5 minutes.
2. 2 Meanwhile, pour remaining can of beans into a bowl and mash to a paste consistency. Add mashed beans to the onion and bean mixture. Add chicken stock and cooked chicken. Reduce heat and simmer about 25 minutes.

By Abbie Jensen Whitton

Ingredients

• ✓ green chili
• beef bottom round roast
• lean roast
• black pepper
• onion
• chili powder
• cayenne pepper
• garlic powder
• cumin
• chipotle pepper in adobo sauce
• beef bouillon

Instructions

1. 1 Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast.
2. 2 Cover, and cook on High until the meat begins to fall apart, about 8 hours. Add water if needed to keep the roast from drying out.
3. 3 Turn the slow cooker to Low, and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.

By Kris Ross

Ingredients

• ✓ green chili
• chicken breast
• chicken broth
• navy bean
• white corn
• onion
• cumin
• garlic
• red pepper flake
• oregano
• salt

Instructions

1. 1 Bring chicken and chicken broth to a boil in a saucepan over medium heat; cook until chicken is no longer pink and juices run clear, 7 to 10 minutes. Transfer chicken and broth to a slow cooker.
2. 2 Stir navy beans, corn, green chiles, onion powder, cumin, garlic, pepper flakes, oregano, and salt into chicken mixture.
3. 3 Cover the slow cooker. Cook on Low until flavors are blended, 8 to 9 hours.

By Sue Wilker Rockamann

Ingredients

• ✓ green chili
• cooking spray
• hash brown potato
• cheddar cheese
• salt
• black pepper
• canola oil
• pork sausage
• red bell pepper
• onion
• egg

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Lightly spray a muffin tin with cooking spray.
3. 3 In a bowl, mix thawed hash browns, cheese, salt, and pepper. Evenly distribute the mixture in the muffin cups, pressing down the bottoms and up on the sides to create "cups." Bake for 20 minutes, or until golden brown around the edges.
4. 4 In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes, until browned, stirring frequently to break up the sausage into small pieces. Drain.
5. 5 In a bowl, mix the cooked Jimmy Dean sausage with the bell pepper, onion, and green chili.
6. 6 Carefully remove the muffin tin from the oven and fill halfway with the sausage and pepper mix. Top each cup with 1 raw egg.
7. 7 Place the muffin tin back in the oven for about 10 minutes, or until the eggs have set to your liking.
8. 8 Enjoy immediately, or store in the refrigerator. Reheat in the microwave or oven for 10 minutes at 350 degrees F (175 degrees C).

By JimmyDean

Ingredients

• ✓ green chili
• ground turkey
• sweet onion
• cilantro
• garlic
• jalapeno pepper
• cumin
• oregano
• cinnamon
• salt
• black pepper
• monterey jack cheese

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Combine turkey, onion, chilies, cilantro, garlic, jalapeno pepper, cumin, oregano, cinnamon, salt, and pepper in a large bowl; gently mix until combined. Form into four 1/4-pound burgers.
3. 3 Cook on the preheated grill until cooked through, about 6 minutes per side. An instant-read thermometer inserted into the center of the burgers should read at least 165 degrees F (74 degrees C).
4. 4 Remove from the heat, add Monterey Jack cheese slices, and tent with aluminum foil until cheese is melted, 2 to 3 minutes.

By Emmurphy

Ingredients

• ✓ green chili
• vegetable oil
• beef chuck
• flour
• tomato
• serrano chile
• yellow onion
• beer
• water
• cumin
• cilantro
• salt
• pepper

Instructions

1. 1 Heat oil in a heavy bottomed pan over medium high heat. Dredge beef cubes in flour. Cook in hot oil until browned on all sides, reducing heat if necessary. Add tomatoes, green chilies, serrano chiles, onions, beer, water, cumin, salt, and pepper. Cover and simmer for 2 hours. Add chopped cilantro, and simmer 1 hour longer.

By AIMEE359

Ingredients

• ✓ green chili
• pork sausage
• sage
• flour tortilla
• monterey jack cheese
• egg
• milk
• salt
• garlic salt
• onion salt
• black pepper
• cumin
• tomato

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. 2 Grease a 10x9-inch baking dish. Layer half the tortilla pieces into the bottom of the prepared dish; top with 2 cans green chilies, half the cooked sausage, and half the cheese, respectively. Repeat layering.
3. 3 Beat eggs, milk, salt, garlic salt, onion salt, black pepper, and cumin together in a bowl; pour over the layers in the baking dish.
4. 4 Cover baking dish with plastic wrap and refrigerate 8 hours to overnight.
5. 5 Remove dish from refrigerator and let warm at room temperature for 30 minutes.
6. 6 Preheat oven to 350 degrees F (175 degrees C).
7. 7 Bake the casserole bake in the preheated oven for 50 minutes. Arrange a layer of tomato slices atop the casserole and continue baking until a knife inserted into the middle of the casserole comes out clean, 10 to 15 minutes more. Let casserole cool 10 minutes before cutting.

By Playtoday123

Ingredients

• ✓ green chili
• canola oil
• extra virgin olive oil
• chicken breast
• chili powder
• cumin
• tomato
• black bean
• red bean
• corn
• salt
• cayenne pepper

Instructions

1. 1 In a medium saucepan, saute chicken in oil over medium high heat for 3 minutes or until white. Stir in chili powder and cumin to coat chicken. Saute 3-4 minutes. Add remaining ingredients; heat through.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ green chili
• corn bread mix
• cumin
• oregano
• sage
• mayonnaise
• sour cream
• ranch dressing mix
• bacon
• pinto bean
• corn
• tomato
• green pepper
• green onion
• cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square pan.
2. 2 Prepare cornbread mix according to package directions, stirring green chilies, cumin, oregano and sage into finished batter. Spread into the prepared pan.
3. 3 Bake in the preheated oven until the top springs back when lightly pressed, 20 to 25 minutes. Set aside to cool completely.
4. 4 In a small bowl, stir together mayonnaise, sour cream, and ranch dressing mix. Set aside.
5. 5 Wrap bacon in paper towels and cook in the microwave until crisp, about 45 seconds per slice. Crumble and set aside.
6. 6 Crumble 1/2 of the cornbread into the bottom of a 9x13-inch baking dish. Cover with 1/2 of the beans, 1/2 of the mayonnaise mixture, and 1/2 of the corn, tomatoes, pepper, green onion, bacon, and cheese. Repeat the layers ending with cheese on the top; the dish will be very full. Cover and refrigerate for 2 hours before serving.

By Principal Cole