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Green Chile Microwave Scrambled Eggs
Breakfast

Green Chile Microwave Scrambled Eggs

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Whisk eggs and green chiles together in a mixing bowl. Transfer to a 9-inch, microwave-safe pie dish.
  2. 2 Microwave on High power until eggs are set around the edge, about 3 minutes and 30 seconds. Use a fork to scramble eggs. Top with pepper Jack cheese. Microwave for 1 additional minute. Allow to sit for 1 minute to allow eggs to set and cheese to melt before serving.

By Soup Loving Nicole

Pull-Apart Sausage Bread
Breakfast

Pull-Apart Sausage Bread

3.3

Prep
15 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 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. Set aside to cool completely.
  3. 3 Open biscuits and cut each into quarters.
  4. 4 Mix biscuit pieces, sausage, green chiles, and Colby-Jack cheese together in a large bowl and pour into a fluted tube pan. Press mixture down slightly to make sure there are no air pockets.
  5. 5 Bake in the preheated oven for 30 to 35 minutes, covering with aluminum foil during baking if top browns too quickly.
  6. 6 Remove bread from the oven and let sit about 5 minutes before turning out onto a serving plate. Allow to sit 5 minutes more before cutting.

By DOJOBO

Green Chile Eggs
Breakfast

Green Chile Eggs

4.4

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate.
  2. 2 Whisk eggs in a large bowl. Stir in milk and flour, then mix in green chiles and cheese. Pour into the prepared pie plate.
  3. 3 Bake in the preheated oven until center is set, about 35 minutes.

By Nancy Scoggins Keithley

Easy Chili Relleno Casserole
Breakfast Mexican

Easy Chili Relleno Casserole

4.5

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Split chiles open and spread half of the chiles into the bottom of the prepared baking dish. Layer with Cheddar cheese and top with remaining canned chiles. Whisk eggs, flour, and evaporated milk together in a bowl; pour mixture over chiles and cheese.
  3. 3 Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with Monterey Jack cheese. Pour green enchilada sauce over the top; return to the oven and bake until cheese is melted, about 15 more minutes.

By Monya Heath Williams

Huevos Rancheros Bowl
Breakfast

Huevos Rancheros Bowl

4.3

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Cook black beans and green chiles in a small saucepan over medium-low heat until warmed through, about 5 minutes.
  2. 2 Meanwhile, stir 1/3 cup cilantro, lime zest, lime juice, and 1/4 teaspoon salt into the cooked rice. Cover and keep warm until ready to serve.
  3. 3 Heat butter in a large nonstick skillet over medium heat. Add eggs to skillet. Pour enchilada sauce around yolks, slightly combining with the whites, but being careful not to break yolks. Sprinkle with remaining salt and the pepper. Cook, covered, until whites are set but yolks are still runny, about 3 minutes.
  4. 4 In 4 separate bowls layer rice, beans, and eggs. Top with more cilantro. Serve with tortilla chips.

By dinehaus

Marvelous Mini Mexican Quiches
Breakfast

Marvelous Mini Mexican Quiches

4.8

Prep
20 min
Cook
25 min
Total
45 min

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

Christmas Green Chile Egg Casserole
Breakfast American

Christmas Green Chile Egg Casserole

4.7

Prep
10 min
Cook
65 min
Total
85 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat oven to 400 degrees F (200 degrees C). Set butter in a 6x10-inch casserole dish; place dish in the preheating oven until butter is melted.
  3. 3 Mix cottage cheese, Jack cheese, green chiles, eggs, flour, baking powder, and salt in a large bowl using an electric hand mixer. Pour mixture into the melted butter in the casserole dish.
  4. 4 Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C); bake until middle of casserole is set, about 50 more minutes. Allow to stand for 10 minutes before serving.

By SarahAnn

Chile Verde Quiche
Breakfast American

Chile Verde Quiche

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Spray a pie plate with cooking spray.
  2. 2 Cut chiles lengthwise into strips. Line strips over the bottom of pie plate to form a crust, placing pointed ends toward the center.
  3. 3 Beat eggs in a bowl and mix in onions, cream, garlic salt, cumin, and pepper. Fold in Cheddar cheese. Layer tomatoes over the chile 'crust,' and pour egg mixture on top.
  4. 4 Bake in the preheated oven until quiche is set, 30 to 35 minutes.

By divamoses

One Skillet Corned Beef Hash Breakfast
Breakfast American

One Skillet Corned Beef Hash Breakfast

4.5

Prep
10 min
Cook
19 min
Total
29 min

Instructions

  1. 1 Combine corned beef hash, onion, and bell pepper in an ovenproof skillet. Cook, stirring occasionally, over medium-high heat until vegetables begin to soften and hash begins to brown, 10 to 15 minutes. Make 4 indentations in the hash for the eggs. Remove from heat.
  2. 2 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  3. 3 Carefully crack an egg into each indentation. Top with chopped tomatoes.
  4. 4 Place skillet under broiler; broil until eggs are cooked to preferred doneness, 4 to 10 minutes. Check often to avoid burning eggs. Remove skillet from oven. Top with shredded cheese; sprinkle with salt and pepper.

By CliffG

Corn Tortilla Quiche
Breakfast American

Corn Tortilla Quiche

4.7

Prep
15 min
Cook
55 min
Total
70 min

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

Fast and Fabulous Egg and Cottage Cheese Casserole
Breakfast American

Fast and Fabulous Egg and Cottage Cheese Casserole

4.8

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 10x13-inch baking dish with cooking spray.
  2. 2 Mix together cottage cheese, beaten eggs, Monterey Jack cheese, green chiles, melted butter, flour, bacon, and baking powder in a large bowl until well combined; pour into the prepared baking dish.
  3. 3 Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center of casserole comes out clean, about 30 minutes more.

By OLGA HUNT

Hash Brown Breakfast Burritos
Breakfast American

Hash Brown Breakfast Burritos

4.8

Prep
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine hash browns and hot water in a bowl; make sure hash browns are completely covered with water. Cover the bowl and let stand until hash browns are rehydrated, 10 to 12 minutes. Drain well.
  2. 2 Heat oil in a large, nonstick skillet over medium-high heat. Add hash browns and fry, stirring a few times, until golden brown, about 6 minutes. Remove from the heat.
  3. 3 While the hash browns are cooking, 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, stirring in chiles during the last minute. Remove from the heat.
  4. 4 Top each warm tortilla with an equal amount of hash browns and scrambled eggs, then sprinkle green onions and goat cheese over top. Fold the sides of each tortilla in toward the center and roll up from the bottom, tucking in the sides as you roll.
  5. 5 Serve with salsa verde on the side.

By Idahoan

Air Fryer Chile-Cheese Frittata
Breakfast American

Air Fryer Chile-Cheese Frittata

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat an air fryer to 350 degrees F (175 degrees C). Spray a 6-inch cake pan with nonstick cooking spray.
  2. 2 Whisk eggs and cream together in a bowl. Add bacon, Jack cheese, chiles, tomatoes, onion, salt, and pepper. Stir until well combined. Pour into the cake pan and place inside the air fryer basket.
  3. 3 Air fry for 10 minutes. Cover the pan with foil if the top is browning too fast; continue cooking until a toothpick inserted in the center comes out clean, 6 to 10 minutes more.

By Yoly

Hearty Shakshuka
Breakfast American

Hearty Shakshuka

4.4

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (205 degrees C).
  2. 2 Heat oil in a 12-inch oven-proof or cast-iron skillet over medium heat. Add onion, bell pepper, and garlic; cook until crisp-tender, about 5 minutes, stirring occasionally. Stir in cumin and hot pepper sauce; cook 1 minute.
  3. 3 Add crushed tomatoes, green chiles, salt, and black pepper; bring to a boil over high heat. Simmer until mixture has thickened and flavors are blended, 6 to 8 minutes.
  4. 4 Make 6 indentations in tomato sauce; gently crack eggs into indentations. Place skillet in the oven; bake until eggs are just set, 5 to 10 minutes. Sprinkle with chopped parsley.

By Cans Get You Cooking

Gluten-Free Breakfast Casserole
Breakfast American

Gluten-Free Breakfast Casserole

4.6

Prep
20 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. 2 Cook and stir sausage, onion, bell pepper, and jalapeno pepper in a skillet over medium-high heat until sausage is browned and crumbled and vegetables are translucent, 5 to 7 minutes. Drain well.
  3. 3 Combine drained sausage mixture, hash browns, 1 1/2 cups Cheddar cheese, tomatoes, and green chiles in a bowl; stir gently to combine. Pour into the prepared dish.
  4. 4 Beat eggs with milk in a bowl and add salt, pepper, and hot sauce. Pour egg mixture over potato mixture.
  5. 5 Bake in the preheated oven for 50 minutes. Top with remaining Cheddar cheese. Continue to bake, 5 to 10 minutes more. Remove from the oven and let stand for 5 minutes. Cut into squares and serve.

By LeslieFSU

Mexican Fiesta Breakfast Casserole
Breakfast Mexican

Mexican Fiesta Breakfast Casserole

4.7

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch square glass baking dish with cooking spray.
  2. 2 Heat a medium skillet over medium-high heat. Add chorizo; cook and stir until browned and crumbly, 3 to 5 minutes. Remove from the skillet and drain on paper towels.
  3. 3 Mix water and dry milk together in a large bowl. Add chorizo, tortillas, eggs, pinto beans, diced tomatoes with green chiles, corn, green chile, pepper Jack cheese, bell pepper, and green onions. Mix well. Pour into the prepared dish.
  4. 4 Bake in the preheated oven until golden brown and the middle is set, 55 to 60 minutes. Remove from the oven; spread sour cream on top and sprinkle with Mexican cheese. Return to the oven to melt cheese, about 1 minute. Let cool slightly before serving.

By rlt11_NMC

Cheesy Chile Eggrolls
Dinner Asian

Cheesy Chile Eggrolls

4.5

Prep
20 min
Cook
3 min
Total
23 min

Instructions

  1. 1 Place eggroll wraps on a work surface. Place 1 whole green chile diagonally on the wrap. Add about 2 tablespoons pepper Jack cheese, or enough to cover chile. Fold bottom corner over filling. Roll snugly halfway to cover filling. Fold in both sides snugly against filling to look like an envelope; moisten edges of last flap with a moistened finger. Roll wrap up and seal top corner using water again to moisten edges to make them stick. Lay flap-side down until ready to cook. Repeat with remaining ingredients.
  2. 2 Heat canola oil in a deep saucepan over medium heat to 350°F. Lower eggrolls with the flap side down carefully into the hot oil in batches. Fry until golden, turning occasionally, 2 to 3 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining eggrolls.

By Culinary Envy

Gising-Gising
Dinner Asian

Gising-Gising

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Heat oil in a nonstick skillet over medium heat. Sauté onion and garlic until onion begins to turn translucent, about 5 minutes. Add pork; sauté until it starts to whiten, 3 to 5 minutes. Add fish sauce and black pepper. Continue cooking and stirring until pork begins to brown, about 2 minutes more.
  2. 2 Stir green chile into the pork mixture; sauté until fragrant, about 2 minutes. Add winged beans; cook and stir until bright green, 3 to 5 minutes. Pour in coconut cream; bring to a boil. Reduce heat to medium-low; let simmer until coconut cream thickens, about 5 minutes more.

By Arlene Tengonciang

Slow Cooker Red Curry Beef Pot Roast
Dinner Asian

Slow Cooker Red Curry Beef Pot Roast

4.6

Prep
15 min
Cook
Total
480 min

Instructions

  1. 1 Generously season beef chuck roast with salt and pepper.
  2. 2 Heat a large skillet over high heat; add vegetable oil. When oil is hot, brown roast on all sides, about 2 minutes per side. Remove pan from heat.
  3. 3 Spread chopped onions in slow cooker; place browned roast on top of onions.
  4. 4 Spoon red chili paste into the hot skillet. Add cumin and coriander. Rub mixture into hot oil with the back of a spoon to blend. Place skillet over medium heat.
  5. 5 Pour in chicken stock. Return heat to high. Stir in coconut milk. Add diced tomatoes with green chiles, fish sauce, brown sugar, minced garlic, tomato paste, and sliced ginger; stir in lime juice. Bring to a boil.
  6. 6 Pour mixture over pot roast; add bay leaves. Stir to distribute ingredients in the slow cooker.
  7. 7 Cover slow cooker and set to Low. Cook until fork tender, 7 to 8 hours.
  8. 8 Remove meat from the broth. If desired, skim some fat from the surface of the broth.
  9. 9 Place potatoes and bok choy into the broth; stir. Cover and turn heat to high. Cook until potatoes are tender, about 12 minutes.
  10. 10 Blend cornstarch and water in a small dish until dissolved. Stir into broth mixture.
  11. 11 Cut meat into large chunks and add to the slow cooker; stir. Cover slow cooker and cook on high until meat is heated through and broth is slightly thickened, about 12 minutes.
  12. 12 Ladle into serving bowls and garnish with chopped peanuts and cilantro.

By John Mitzewich

Artichoke Dip
Appetizer

Artichoke Dip

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine the artichoke hearts, mayonnaise, cheese and green chilies. Mix well and pour into a 2 quart casserole dish.
  3. 3 Bake for 20 to 25 minutes or until lightly browned. Garnish with chopped green onions and chopped tomato if desired.

By Juanita

Easy Chile Relleno Egg Rolls
Appetizer Mexican

Easy Chile Relleno Egg Rolls

4.7

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Lay a wrapper on a work surface diagonally, so it resembles a diamond. Place a slice of green chile horizontally across wrapper, 1 inch above the bottom point. Lay a strip of Monterey Jack cheese on top of chile.
  2. 2 Dip an index finger into a small bowl of water and moisten the wrapper edges. Roll wrapper up and over chile and cheese, starting from the point closest to you. Bring in both sides, making sure to press firmly to seal filling. Continue rolling away from you to enclose filling. Repeat with remaining wrappers, chiles, and cheese.
  3. 3 Heat approximately 1/2 inch oil in a deep frying pan over medium heat.
  4. 4 Working in batches, fry rolls in hot oil, turning once, until golden brown on both sides, 2 to 3 minutes. Watch carefully to prevent burning. Drain on a paper towel-lined plate. Let cool for a few minutes before serving.

By MizzWycked

Pepper Corn
Dinner

Pepper Corn

3.9

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Melt cream cheese and butter in a saucepan. When ingredients are melted, stir in evaporated milk, corn, and green chilies. Pour mixture into an 8x8 inch pan.
  3. 3 Bake in a 350 degrees F (175 degrees C) oven for 20 minutes; until brown and bubbly.

By Danelle

Green Chile and Rice Casserole
Dinner

Green Chile and Rice Casserole

4.4

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
  2. 2 Prepare instant long grain and wild rice mix according to package directions.
  3. 3 Spread 1/2 of the cooked rice mix over the bottom of the prepared baking dish. In a bowl, mix the sour cream and green chiles. Spread 1/2 of the sour cream mixture over rice, and top with 1/2 of the cheese. Repeat the layers.
  4. 4 Bake 25 minutes in the preheated oven, or until bubbly.

By PC48

Slow Cooker Pulled Pork for Tacos
Dinner Mexican

Slow Cooker Pulled Pork for Tacos

4.0

Prep
5 min
Cook
480 min
Total
485 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place pork roast in the bottom of a slow cooker.
  3. 3 Mix water and taco seasoning together in a separate bowl and pour over pork; add green chiles.
  4. 4 Cover and cook on Low until fork-tender, about 8 hours.
  5. 5 Remove pork and shred with 2 forks.

By MANDY5473

Jacked-Up Vegan Queso
Appetizer

Jacked-Up Vegan Queso

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Place vegan cheese in a microwave-safe bowl. Microwave at 900W for 1 minute. Remove from the microwave. Pour in 1/2 cup water, stirring constantly. Microwave at 900W for 1 minute more. Stir to create a smooth texture. Continue to add water and microwave until desired consistency is reached.
  2. 2 Fold diced tomatoes and black beans into the queso. Top with pickled jalapenos. Serve warm.

By Buckwheat Queen

Cheese 'n Rice Quesadillas
Appetizer

Cheese 'n Rice Quesadillas

4.7

Prep
5 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven's broiler.
  2. 2 Bring water, rice, chiles, and spread to a boil in a medium saucepan. Reduce heat and simmer uncovered, stirring occasionally, until rice is tender, about 10 minutes. Let stand for 10 minutes.
  3. 3 Place 5 tortillas on a baking sheet. Top each with rice mixture, sprinkle with cheese, and cover with another tortilla.
  4. 4 Cook under the preheated broiler until tortillas are lightly toasted and cheese is melted, turning once.
  5. 5 Cut each quesadilla into 4 wedges to serve.

By Allrecipes Member

Instant Pot Queso Blanco
Dinner

Instant Pot Queso Blanco

4.0

Prep
5 min
Cook
8 min
Total
13 min

Instructions

  1. 1 Select Slow Cooker setting on a multi-functional pressure cooker (such as Instant Pot); set temperature to High. Add Oaxaca cheese, heavy cream, and Neufchatel cheese. Stir until melted, 3 to 5 minutes. Reduce temperature to Low. Let queso cook for 5 to 7 minutes more. Pour in green chiles, jalapenos peppers, and pickling juice. Mix well.

By thedailygourmet

Veronica's Hot Spinach, Artichoke and Chile Dip
Appetizer

Veronica's Hot Spinach, Artichoke and Chile Dip

4.8

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix together the cream cheese and mayonnaise in a bowl until smooth. Stir in the green chiles, Parmesan cheese, artichokes, peppers, and spinach. Spoon the mixture into a baking dish.
  3. 3 Bake in preheated oven until slightly browned, about 30 minutes.

By WRIGHTWOOD GIRL

Mexican Stuffed Shells with Turkey
Dinner

Mexican Stuffed Shells with Turkey

4.0

Prep
10 min
Cook
55 min
Total
65 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Combine turkey, chopped green chiles, water, and taco seasoning in a large saucepan; cook and stir until turkey is cooked through and moisture is absorbed, 8 to 10 minutes. Remove from heat.
  4. 4 Spread salsa in the bottom of a 9x13-inch baking pan.
  5. 5 Stuff each pasta shell with some of the turkey mixture and arrange on top of the salsa in the baking dish. Sprinkle Cheddar cheese on top. Cover pan with aluminum foil.
  6. 6 Bake in the preheated oven until cheese is melted and bubbly, about 30 minutes.

By arnandlor