Type what you have

Ingredients

• ✓ green chile pepper
• ground beef
• onion
• corn kernel
• pinto bean
• tomato
• serrano pepper
• taco seasoning mix
• ranch dressing mix
• water

Instructions

1. 1 Cook and stir ground beef in a large pot over medium heat until crumbly and browned, 5 to 7 minutes. Stir in onion and cook for 2 to 3 minutes more. Drain and discard grease.
2. 2 Stir corn, pinto beans, diced tomatoes with green chiles, serrano peppers, taco seasoning, and ranch dressing mix into beef-onion mixture. Fill the pot with water to come within 2 inches of the top.
3. 3 Bring to a boil and cook for 30 minutes, stirring occasionally. Reduce heat and simmer for 30 minutes more.

By Ben Neel

Ingredients

• ✓ green chile pepper
• chicken broth
• black bean
• tomato
• tomato
• chicken
• garlic
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Stir chicken broth, black beans, diced tomatoes with green chile peppers, petite diced tomatoes, chicken, garlic, red pepper flakes, salt, and black pepper together in a large pot; bring to a simmer and cook until hot and flavors combine, about 20 minutes.

By VickiS

Ingredients

• ✓ green chile pepper
• chicken breast
• chicken broth
• kidney bean
• tomato
• corn
• onion
• green pepper
• red bell pepper
• cumin

Instructions

1. 1 Combine cooked chicken, chicken broth, kidney beans, stewed tomatoes, corn, onion, bell peppers, chile peppers, and cumin in a large pot over medium heat. Simmer for 45 minutes.

By Bette Wirth

Ingredients

• ✓ green chile pepper
• vegetable oil
• corn tortilla
• cilantro
• corn
• bay leaf
• black pepper
• salt
• chili powder
• cumin
• chicken broth
• water
• garlic
• onion
• enchilada sauce
• tomato
• chicken

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken, tomatoes, enchilada sauce, green chiles, onion, and garlic into a slow cooker.
3. 3 Pour in water and chicken broth; season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
4. 4 When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil.
5. 5 Cut tortillas into strips, then spread on a baking sheet.
6. 6 Bake in the preheated oven until crisp, 10 to 15 minutes.
7. 7 Sprinkle tortilla strips over soup before serving.

By Elena

Ingredients

• ✓ green chile pepper
• green onion
• monterey jack cheese
• avocado
• tortilla chip
• cilantro
• hominy
• corn kernel
• chicken breast
• black bean
• oregano
• chili powder
• water
• chicken broth
• tomato
• garlic
• onion
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a stockpot over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Stir in chili powder and oregano.
3. 3 Stir in crushed tomatoes, condensed broth, and water; bring to a boil. Reduce heat and simmer for 5 to 10 minutes.
4. 4 Stir in black beans, cooked chicken, corn, hominy, chile peppers, and cilantro. Simmer for 10 minutes.
5. 5 Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, Monterey Jack cheese, and green onions.

By Star Pooley

Ingredients

• ✓ green chile pepper
• cilantro
• coconut milk
• lemon juice
• tamarind concentrate
• chicken broth
• masoor dhal
• potato
• apple
• carrot
• curry
• cardamom
• turmeric
• cumin
• coriander seed
• clove
• cinnamon
• ginger
• garlic
• onion
• vegetable oil
• ghee

Instructions

1. 1 Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste.
2. 2 Add carrot, apple, potato, dhal, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.
3. 3 Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through.

By Michelle Chen

Ingredients

• ✓ green chile pepper
• salt

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

Ingredients

• ✓ green chile pepper
• sausage
• tomato
• cream cheese

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

Ingredients

• ✓ green chile pepper
• water
• water
• cocoa powder
• vanilla extract

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

Ingredients

• ✓ green chile pepper
• cheddar cheese
• self-rising flour
• sugar
• beer

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

Ingredients

• ✓ green chile pepper
• butter
• corn tortilla
• egg
• cheddar cheese

Instructions

1. 1 Heat butter in a skillet over medium heat; cook and stir tortilla strips and green chile peppers until strips are softened, 2 to 3 minutes. Add eggs and Cheddar cheese; cook and stir until eggs are cooked through, 3 to 4 minutes.

By bakerbob

Ingredients

• ✓ green chile pepper
• chunk chicken
• tomato
• cream cheese
• cream of chicken soup

Instructions

1. 1 In a medium saucepan over medium heat, mix together the chicken, diced tomatoes with green chile peppers, cream cheese and cream of chicken soup. Cook 20 minutes, stirring frequently, until the dip begins to thicken.

By Beth

Ingredients

• ✓ green chile pepper
• shrimp
• provolone cheese
• bacon
• barbecue sauce

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

Ingredients

• ✓ green chile pepper
• instant rice
• cream of celery soup
• sour cream
• cheddar cheese

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In an 8x8 inch baking dish combine rice, soup, chile peppers and sour cream. Sprinkle Cheddar cheese on top.
3. 3 Bake in preheated oven for 25 minutes.

By Michele O'Sullivan

Ingredients

• ✓ green chile pepper
• white hominy
• sour cream
• cheddar cheese
• cayenne pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a 2 quart casserole dish, mix together hominy, sour cream, cheddar cheese, chilies and cayenne pepper.
3. 3 Bake for 25 minutes in the preheated oven, or until heated through.

By Jeanie Bean

Ingredients

• ✓ green chile pepper
• chicken breast
• pepperjack cheese
• fajita seasoning

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

Ingredients

• ✓ green chile pepper
• ground beef
• onion
• processed cheese
• tomato

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

Ingredients

• ✓ green chile pepper
• artichoke heart
• mayonnaise
• parmesan cheese
• cream cheese

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

Ingredients

• ✓ green chile pepper
• sour cream
• pumpkin puree
• chicken broth
• water
• chili powder
• garlic powder
• hot pepper sauce

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

Ingredients

• ✓ green chile pepper
• sausage
• tomato
• cream cheese

Instructions

1. 1 In a large skillet, cook sausage over a medium heat until browned and cooked through.
2. 2 Mix tomatoes and cream cheese into the skillet. Stir and continue cooking mixture over a medium heat until cheese has melted.

By Eric Hallett

Ingredients

• ✓ green chile pepper
• processed cheese food
• golden mushroom soup
• tomato

Instructions

1. 1 Place cheese food in a microwave-safe dish. Stir in the soup and tomatoes.
2. 2 Cover the dish and microwave on high for 2 minutes. Remove the dish from the microwave and stir well. Continue cooking in 1 to 2 minute increments, stirring between sessions until the cheese has melted. Serve hot or cold.

By kyalamode

Ingredients

• ✓ green chile pepper
• artichoke heart
• artichoke heart
• mayonnaise
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, mix artichoke hearts, marinated artichoke hearts, green chile peppers, mayonnaise, Parmesan cheese and mozzarella cheese.
3. 3 Spread the mixture in a small baking dish. Bake in the preheated oven 30 minutes, until lightly browned and bubbly.

By Leanne Hockenberry

Ingredients

• ✓ green chile pepper
• chicken and rice soup
• tomato
• tomato sauce
• tortilla chip
• cheddar cheese

Instructions

1. 1 In a medium saucepan over medium high heat, combine the soup, tomatoes and chilies and tomato sauce. Bring just to a boil and remove from heat. Place some tortilla chips in the bottom of an individual bowl and sprinkle cheese over the chips. Pour soup over the chips and cheese.

By Pat

Ingredients

• ✓ green chile pepper
• cream cheese
• chili
• tomato

Instructions

1. 1 Combine cream cheese, chili without beans, and diced tomatoes with green chile peppers in a medium, microwave safe bowl.
2. 2 Microwave mixture on high for 1 minute. Remove from microwave, stir and repeat until the mixture is hot and thoroughly blended.

By Judy H

Ingredients

• ✓ green chile pepper
• self-rising flour
• white sugar
• beer
• cheddar cheese
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. 2 In a large bowl, stir together flour, sugar, beer, cheese and chilies. Spoon batter into prepared loaf pan; spread batter to evenly fill pan. Pour melted butter on top of loaf.
3. 3 Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of loaf comes out clean.

By Judi Teasdale

Ingredients

• ✓ green chile pepper
• chicken breast
• cream cheese
• mayonnaise
• cheddar cheese
• jalapeno pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place chicken breast halves on a medium baking sheet.
2. 2 Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred.
3. 3 Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, Cheddar cheese, green chile peppers and jalapeno pepper. Transfer the chicken mixture to a medium baking dish.
4. 4 Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.

By Kelley

Ingredients

• ✓ green chile pepper
• green bell pepper
• vinegar
• white sugar
• cayenne pepper
• fruit pectin
• green food coloring

Instructions

1. 1 Combine the bell peppers, chile peppers, vinegar, sugar, and cayenne pepper in a large pot. Bring to a boil over medium heat, stirring frequently. When the mixture comes to a rolling boil that cannot be stirred down, stir in the pectin. Cook for 5 more minutes at a boil, then remove from the heat. Stir in the green food coloring, if desired.
2. 2 Ladle jelly into hot sterile jars leaving 1/4 inch headspace. Process jars in a boiling water bath for 5 to 10 minutes to ensure a good seal.

By phyllis

Ingredients

• ✓ green chile pepper
• pork sausage
• processed cheese
• sour cream
• tomato
• green onion

Instructions

1. 1 Place ground pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
2. 2 In a medium saucepan over medium heat, melt processed cheese.
3. 3 Drain sausage and mix in a medium bowl with the melted processed cheese, sour cream, diced tomatoes with green chile peppers and green onions.

By DLEANN

Ingredients

• ✓ green chile pepper
• self-rising cornmeal
• egg
• milk
• cream-style corn
• monterey jack cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
2. 2 Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers. Spread batter into prepared pan.
3. 3 Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.

By Bea

Ingredients

• ✓ green chile pepper
• salad dressing
• garlic
• parmesan cheese
• artichoke heart
• green onion
• tomato

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix the creamy salad dressing, garlic, Parmesan cheese, green chile peppers and artichoke hearts.
3. 3 Transfer the mixture to a small baking dish. Bake uncovered in the preheated oven 30 minutes, or until bubbly and lightly brown. Garnish with green onions and tomato.

By David