Type what you have

Ingredients

• ✓ chili powder
• red potato
• onion
• garlic powder
• salt
• olive oil
• cheddar cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
2. 2 Evenly distribute potatoes and onions in the prepared baking dish. Season with garlic powder, kosher salt, and chili powder. Drizzle with olive oil and stir until well coated.
3. 3 Bake in the preheated oven, stirring every 10 minutes, until potatoes are fork-tender and slightly crispy, 35 to 40 minutes. Remove from the oven and immediately sprinkle Cheddar cheese over top. Let sit until cheese melts, about 5 minutes.

By Yolanda Miles

Ingredients

• ✓ chili powder
• cooking spray
• egg
• turkey sausage
• onion
• cumin
• jalapeno pepper
• garlic salt
• cheddar cheese
• corn tortilla

Instructions

1. 1 Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
2. 2 Heat a large skillet over medium-high heat. Add turkey sausage, onion, chili powder, cumin, jalapeno, and garlic salt. Cook and stir until sausage is browned and crumbly, 5 to 7 minutes.
3. 3 Divide scrambled eggs, Cheddar cheese, and sausage mixture between tortillas.

By S T Andersen

Ingredients

• ✓ chili powder
• pork sausage
• corn tortilla
• monterey jack cheese
• cheddar cheese
• green chile
• egg
• heavy cream
• ricotta cheese
• cilantro

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
2. 2 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.
3. 3 Place 4 tortillas in the prepared pie plate, overlapping and extending ½-inch beyond rim; place remaining tortilla in center. Layer sausage, Monterey Jack cheese, Cheddar cheese, and green chiles over tortillas. Beat eggs, heavy cream, ricotta cheese, and chili powder together in a bowl; slowly pour into pie plate.
4. 4 Bake in the preheated oven until center is set and puffed, about 45 minutes. Sprinkle with cilantro; cut into wedges.

By Corinne Villa

Ingredients

• ✓ chili powder
• potato
• vegetable oil
• cumin
• coriander
• turmeric
• salt
• egg
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Use a fork to pierce potato skins. Microwave potatoes on high until tender, 7 to 8 minutes. Let cool briefly, then peel and cut into small cubes.
3. 3 Heat 2 tablespoons oil in a skillet over medium-high heat. Stir in cumin, coriander, turmeric, chili powder, and 1/2 teaspoon salt, then add potatoes. Cook, stirring occasionally, until crispy and golden brown, 5 to 10 minutes.
4. 4 Meanwhile, heat 2 tablespoons oil in another skillet over medium-high heat. Pour eggs into the skillet; cook and stir until eggs are set, about 5 minutes. Season with salt and pepper and serve with potatoes.

By Anju

Ingredients

• ✓ chili powder
• pork sausage
• cheddar cheese
• monterey jack cheese
• onion
• green chile pepper
• jalapeno pepper
• egg
• cumin
• salt
• garlic powder
• pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Meanwhile, cook sausage in a large, deep skillet over medium-high heat until evenly browned. Drain, then crumble. Transfer sausage to the prepared baking dish; top with Cheddar cheese, Monterey Jack cheese, onion, green chile peppers, and jalapeño pepper.
3. 3 Whisk eggs, chili powder, cumin, salt, garlic powder, and black pepper in a medium bowl; pour over sausage-cheese mixture in the baking dish.
4. 4 Bake in the preheated oven until a knife inserted into center comes out clean, 18 to 22 minutes. Cool for 10 minutes, then cut into squares.

By SERINA STONE

Ingredients

• ✓ chili powder
• yellow mustard
• cider vinegar
• brown sugar
• white sugar
• water
• white vinegar
• black pepper
• white pepper
• cayenne pepper
• soy sauce
• butter
• liquid smoke

Instructions

1. 1 Combine yellow mustard, cider vinegar, brown sugar, white sugar, water, vinegar, chili powder, black pepper, white pepper, cayenne pepper, and soy sauce in a saucepan over medium-low heat.
2. 2 Cook and stir until flavors blend, about 20 minutes. Add butter and liquid smoke flavoring and simmer until butter melts and flavors blend, about 10 minutes more.

By Craig Carlson

Ingredients

• ✓ chili powder
• egg
• egg white
• milk
• parsley
• thyme
• garlic powder
• garlic
• sazon seasoning
• adobo seasoning
• vienna sausage
• mozzarella cheese
• olive oil

Instructions

1. 1 Beat eggs, egg white, and milk together in a bowl until combined. Add parsley, thyme, garlic powder, chili powder, garlic, sazon, and adobo. Add sausages and mozzarella cheese and stir to combine.
2. 2 Place a skillet over medium heat and coat surface lightly with oil. Pour egg mixture into the hot skillet; cook and stir until firm and no longer runny, about 5 minutes.

By SammJammx3

Ingredients

• ✓ chili powder
• olive oil cooking spray
• vegetarian sausage patty
• mushroom
• spinach
• garlic
• italian seasoning
• cayenne pepper
• salt
• black pepper
• egg white
• cream cheese
• english muffin

Instructions

1. 1 Spray a nonstick skillet with cooking spray and place over medium heat. Cook patties until heated through, 4 to 5 minutes per side. Transfer to a plate.
2. 2 Spray skillet with more cooking spray. Saute mushrooms over medium heat until tender, about 5 minutes. Add spinach, garlic, Italian seasoning, chili powder, cayenne, salt, and pepper; stir until mixed.
3. 3 Pour in egg whites and stir lightly until combined. Cook until starting to set, 2 to 3 minutes. Lift edges and let uncooked egg flow underneath. Repeat until completely set, about 5 minutes. Remove from heat and cut into 4 wedges.
4. 4 Spread cream cheese over English muffin halves. Sandwich a sausage patty and wedge of egg between each English muffin.

By Linda T

Ingredients

• ✓ chili powder
• corned beef hash
• black bean
• garlic powder
• salt
• black pepper
• vegetable oil
• egg
• flour tortilla
• pico de gallo salsa
• mexican cheese blend
• sour cream
• cilantro
• lime

Instructions

1. 1 Mix corned beef hash, black beans, garlic powder, chili powder, salt, and pepper in a saucepan. Cook on medium-high heat for about 8-10 minutes, stirring occasionally, until bubbly and meat starts to brown. Transfer to a warm dish.
2. 2 Heat oil in skillet over medium to medium-high heat. Pour in eggs. Cook and stir, lifting up edges of eggs to let uncooked egg reach skillet surface. Remove from heat when eggs are still slightly glossy or to desired doneness, about 4 minutes.
3. 3 Distribute the corned beef hash mixture onto the flour tortillas. Top with scrambled eggs, salsa, cheese, sour cream, and cilantro.
4. 4 Garnish with lime wedges, if desired.

By fabeverydayblog

Ingredients

• ✓ chili powder
• red onion
• yellow onion
• egg
• turmeric
• salt
• white pepper
• vegetable oil

Instructions

1. 1 Dice red and yellow onions into 3 different sizes.
2. 2 Combine eggs, onions, chili powder, turmeric, rock salt, and pepper in a large bowl; mix until well combined.
3. 3 Heat oil in a large nonstick skillet over medium-high heat until shimmering. Pour in egg mixture, making sure it's evenly distributed in the skillet. Lower heat to medium, cover, and cook for 1 minute. Cut omelette into 8 pieces and continue to cook until egg starts to brown around the edges and appears to have set. Carefully flip with a spatula and cook for 2 more minutes.

By My Recipe To Share

Ingredients

• ✓ chili powder
• mini tart shell
• bacon
• egg
• heavy cream
• all-purpose flour
• garlic salt
• onion powder
• cumin
• cheddar cheese
• green bell pepper
• red bell pepper
• ham
• salsa
• cheddar cheese

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Place the tart shells into muffin pans and set aside.
2. 2 Cook the bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble once cool.
3. 3 Beat the eggs in a mixing bowl; whisk in the cream, flour, garlic salt, onion powder, chili powder, and cumin until smooth. Stir in the crumbled bacon, 2 cups Cheddar cheese, green bell pepper, red bell pepper, ham, and salsa. Ladle the mixture into the tart shells; sprinkle with 1/2 cup of Cheddar cheese.
4. 4 Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 20 to 25 minutes.

By Tarene Condie

Ingredients

• ✓ chili powder
• cream cheese
• butter
• all-purpose flour
• egg
• milk
• monterey jack cheese
• chorizo sausage
• green chile
• red onion
• cilantro
• garlic powder
• black pepper
• cumin
• cayenne pepper
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini-muffin cups.
2. 2 Beat cream cheese and butter until well combined. Add flour; mix until a dough forms. Divide dough into 24 balls and refrigerate.
3. 3 Whisk eggs and milk together in a bowl. Stir Monterey Jack cheese, chorizo sausage, green chiles, red onion, cilantro, garlic powder, black pepper, ground cumin, cayenne pepper, and salt into the egg mixture.
4. 4 Place one dough ball into each prepared muffin cup; press dough gently into the base and sides to form a dough cup. Spoon egg mixture to fill each dough cup.
5. 5 Bake in preheated oven until center of quiche is set, 25 minutes.

By SunnyDaysNora

Ingredients

• ✓ chili powder
• coriander
• salsa
• green onion
• cheddar cheese
• flour tortilla
• wheat flour tortilla
• butter
• black pepper
• salt
• egg
• ham
• garlic
• jalapeno pepper
• green pepper
• red pepper
• vegetable oil

Instructions

1. 1 Heat oil in a medium nonstick skillet over medium heat. Sauté red bell pepper, jalapeño pepper, and garlic until softened, about 2 minutes. Add ham and chili powder; sauté until heated through, about 2 minutes. Remove ham mixture to a bowl; cover to keep warm.
2. 2 Whisk eggs, salt, and pepper in a small bowl or measuring cup.
3. 3 Melt butter in the same skillet over medium heat; add eggs and cook, stirring gently, until set but still soft, about 2 minutes.
4. 4 Spoon eggs onto each tortilla. Top with ham mixture, cheese, and onion. Serve with salsa and coriander.

By Egg Farmers of Ontario

Ingredients

• ✓ chili powder
• vegetable oil
• garlic powder
• onion powder
• cumin
• red pepper flakes
• potato
• luncheon meat
• tomato sauce
• flour tortilla
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add garlic powder, onion powder, chili powder, ground cumin, and red pepper flakes; stir until mixed. Add potatoes; cook and stir until softened, about 12 minutes.
2. 2 Stir luncheon meat into the potato mixture; cook and stir until lightly browned, about 5 minutes. Stir in tomato sauce. Remove from heat.
3. 3 Heat tortillas in a toaster oven or conventional oven on warm setting until warmed, about 2 minutes.
4. 4 Place large spoonfuls of the potato mixture into warmed tortillas; season with salt and pepper.

By amkmo3

Ingredients

• ✓ chili powder
• cilantro
• green onion
• radish
• avocado
• spinach
• corn tortilla
• olive oil
• egg
• black pepper
• chipotle pepper
• adobo sauce
• water
• lime juice
• pinto bean
• paprika
• lime
• chile powder
• onion powder
• garlic powder
• sea salt
• sweet potato
• olive oil
• black pepper
• salt
• olive oil
• garlic

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine garlic, 1/2 teaspoon olive oil, and a pinch each salt and pepper in a small piece of aluminum foil. Fold it up to loosely cover and set it on the corner of the baking sheet.
3. 3 Toss sweet potato together with 2 tablespoons oil on the baking sheet. Sprinkle 1/4 teaspoon sea salt, 1/4 teaspoon garlic powder, chili powder, onion powder, chile powder with lime, and paprika on top. Toss thoroughly and spread out.
4. 4 Roast in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
5. 5 Reduce oven temperature to 350 degrees F (175 degrees C). Place roasted sweet potatoes in a bowl. Unwrap the foil packet and toss roasted garlic mixture into the bowl of sweet potatoes.
6. 6 Place remaining sea salt, garlic powder, onion powder, pinto beans, lime juice, water, adobo sauce, and black pepper in a small saucepan over medium-low heat. Cook, stirring occasionally, until heated through, about 4 minutes. Mash bean mixture together. Cover and keep warm.
7. 7 Heat 2 teaspoons olive oil in a large skillet over medium-low heat. Crack eggs into the pan and separate them; immediately cover with a lid. Cook until whites are set and yolks are mostly firm, about 4 minutes. Remove from heat.
8. 8 Heat tortillas in the preheated oven until warm, about 5 minutes.
9. 9 Place each tortilla on a plate. Layer on a small handful of spinach, a spoonful of mashed pinto beans, a small amount of sweet potato cubes, and a few slices of avocado. Place a fried egg on top. Sprinkle with radishes, green onions, and cilantro.

By Culinary Envy

Ingredients

• ✓ chili powder
• vegetable oil
• onion
• red bell pepper
• garlic
• tomato paste
• ancho chile powder
• cumin
• paprika
• tomato
• water
• salt
• pepper
• egg

Instructions

1. 1 Heat oil in a skillet over medium heat. Sauté onion in hot oil until translucent and tender, about 5 minutes. Add roasted peppers and garlic; sauté until fragrant, 1 to 2 minutes. Stir in tomato paste, chili powders, cumin, and paprika. Sauté until well combined, 1 to 2 minutes more.
2. 2 Stir in tomatoes and water. Season with salt and pepper. Raise heat to medium-high and bring mixture to a boil. Immediately reduce heat to medium and cook for about 5 minutes.
3. 3 Reduce heat to medium-low. Make a well in tomato mixture for each egg; pour 1 egg into each well. Cover; poach until whites are firm and yolks have thickened but are not hard, 2 1/2 to 5 minutes.

By Candice

Ingredients

• ✓ chili powder
• potato
• ground beef
• onion
• red bell pepper
• garlic
• salsa
• cumin
• seasoned salt
• black pepper
• olive oil
• egg
• tostada shell
• cilantro

Instructions

1. 1 Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef, onion, red bell pepper, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add potato, salsa, chili powder, cumin, seasoned salt, and pepper to ground beef mixture; cook and stir over low heat until heated through, 3 to 5 minutes.
3. 3 Heat olive oil in a skillet over medium heat; crack eggs into the hot oil. Cook until lightly browned, about 3 minutes per side.
4. 4 Place tostada shells on a serving plate; top each with beef-potato mixture. Layer 1 egg onto each tostada; sprinkle with cilantro.

By LEMarr

Ingredients

• ✓ chili powder
• olive oil
• onion
• red bell pepper
• garlic
• paprika
• cumin
• baby kale
• marinara sauce
• salt
• black pepper
• egg
• parsley

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil and cook onion, red bell pepper, garlic, chili powder, paprika, and cumin until soft, about 3 minutes. Add kale and cook until soft, about 2 minutes. Stir in marinara sauce and season with salt and pepper; turn off the pot and let cool for 5 minutes.
2. 2 Crack eggs carefully in the pot, evenly spaced. Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 1 minute. Once it beeps, release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Sprinkle with parsley.

By Fioa

Ingredients

• ✓ chili powder
• active dry yeast
• white sugar
• milk
• all-purpose flour
• whole wheat flour
• water
• vegetable oil
• salt
• butter
• feta cheese
• parsley
• salt
• black pepper
• milk
• poppy seed

Instructions

1. 1 Dissolve yeast and sugar in warm milk in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Combine 1 cup all-purpose flour, whole wheat flour, 1/2 cup water, vegetable oil, salt, and yeast mixture in the bowl of a stand mixer fitted with the hook attachment; knead until pliable and not too sticky. Add a little flour if too soft, or warm water if too hard. Cover with a wet cloth and let sit at room temperature for 45 to 50 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking tray with butter.
4. 4 Mix feta cheese, parsley, salt, pepper, and chili powder together in a bowl until well combined.
5. 5 Knead dough for 2 minutes. Divide it into 12 equal portions, and roll each one into a ball. Use your hands or a rolling pin to flatten each ball into a 2- to 3-inch circle. Add a spoon of cheese filling in the middles and fold the edges upward like a bundle, pressing to secure. Place on the prepared baking try, folded-sides down. Brush with milk and sprinkle with poppy seeds.
6. 6 Bake on the top rack of the preheated oven until golden, 30 to 32 minutes.

By Priyanka Shah

Ingredients

• ✓ chili powder
• corn
• bacon

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Wrap 1 strip bacon around each ear corn, distributing evenly along cobs; sprinkle with chili powder.
3. 3 Wrap each ear in heavy-duty aluminum foil; grill until tender, 20 to 25 minutes.

By Bob

Ingredients

• ✓ chili powder
• olive oil
• chipotle pepper
• avocado

Instructions

1. 1 Preheat grill for medium heat and lightly oil the grate.
2. 2 Whisk olive oil, ground chipotle pepper, and chili powder together in a bowl; brush over the entire surface of the cut-side of each avocado.
3. 3 Grill avocados, cut-side down, on the preheated grill until grill lines begin to form on the avocado flesh, about 5 minutes.

By kcinmalo

Ingredients

• ✓ chili powder
• kale
• olive oil
• kosher salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place kale into a large bowl and drizzle with olive oil; toss until evenly coated. Sprinkle with chili powder and kosher salt; toss again. Spread seasoned kale onto a baking sheet.
3. 3 Roast in the preheated oven for 5 minutes. Stir kale and continue roasting until the edges become brown and a little crispy, 5 to 8 minutes.

By SJRJA

Ingredients

• ✓ chili powder
• cream cheese
• cheddar cheese
• corn chip
• bell pepper

Instructions

1. 1 Combine cream cheese, Cheddar, and chili powder until well mixed. Form into a ball and refrigerate until ready to serve.
2. 2 Just before serving, roll in corn chip crumbs and top with bell pepper stem to look like a pumpkin.

By cluelesspanda

Ingredients

• ✓ chili powder
• corn
• mayonnaise
• margarine
• parmesan cheese

Instructions

1. 1 Bring a large pot of water to a boil and gently place ears of corn into the boiling water. Reduce heat to low and simmer until corn is very tender, 20 to 25 minutes.
2. 2 Remove an ear of corn with tongs and spread about 1 tablespoon of mayonnaise all over the kernels. Squeeze about 1 tablespoon of margarine over the ear of corn in a zig-zag line, turning the ear as you squeeze. Generously sprinkle Parmesan cheese over the ear and dust with chili powder. Repeat with remaining ears of corn.

By rOckabLe

Ingredients

• ✓ chili powder
• ground pork
• salt
• clove
• paprika
• garlic
• oregano
• cider vinegar

Instructions

1. 1 Mix ground pork, salt, chili powder, ground cloves, paprika, garlic, oregano and vinegar together thoroughly. Store in air-tight container in refrigerator for 4 days before using, to let spices blend together.

By BIGJIM

Ingredients

• ✓ chili powder
• honey
• mustard
• salt
• pork tenderloin

Instructions

1. 1 Whisk honey, Dijon mustard, chili powder, and salt together in a bowl; pour into a resealable plastic bag. Add pork tenderloins, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours.
2. 2 Preheat an outdoor grill for medium, indirect heat and lightly oil the grate.
3. 3 Remove tenderloins from marinade and shake off excess. Discard remaining marinade.
4. 4 Cook on the preheated grill until an instant-read thermometer inserted into centers reads 145 degrees F (63 degrees C), 15 to 25 minutes.

By Sadie

Ingredients

• ✓ chili powder
• ranch salad dressing
• hot pepper sauce
• hot pepper sauce
• cayenne pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Combine salad dressing, hot pepper sauces, cayenne pepper, and chili powder in a bowl.
3. 3 Chill in the refrigerator for at least 1 hour.

By PRINCESSCOOK1

Ingredients

• ✓ chili powder
• mayonnaise
• lime juice
• sweet corn
• cilantro
• cotija cheese

Instructions

1. 1 Whisk mayonnaise, lime juice, and chili powder together in a bowl until combined; set aside.
2. 2 Heat a large cast-iron skillet over medium-high heat. Add corn; cook without stirring for 5 minutes. Toss with a spatula; continue cooking until starts to brown, about 3 minutes more. Remove from heat.
3. 3 Stir mayonnaise mixture into corn until evenly coated; stir in cilantro. Top servings with cotija cheese.

By Soup Loving Nicole

Ingredients

• ✓ chili powder
• basil leaf
• watermelon
• lemon juice
• salt

Instructions

1. 1 Stack basil leaves on top of each other and roll tightly into a log. Slice lengthwise into thin ribbons.
2. 2 Combine basil slices and watermelon in a large bowl. Drizzle lemon juice over watermelon.
3. 3 Mix salt and chili powder together; sprinkle over watermelon and toss to combine. Chill salad before serving, at least 30 minutes.

By Chefthompsoncom

Ingredients

• ✓ chili powder
• olive oil
• onion
• tomato
• black bean

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onions and sauté until transparent, 5 to 7 minutes.
2. 2 Add tomatoes, beans, and chili powder; bring to a simmer. Cook, stirring occasionally, for 20 minutes or longer.

By Senalishia