Type what you have

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
• 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
• 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
• 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
• 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
• 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
• 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
• peanut
• red chili pepper
• cumin seed
• salt

Instructions

1. 1 Crush peanuts, chili powder, red chile pepper, cumin seeds, and salt with a mortar and pestle until fine and powdery.

By Allrecipes Member

Ingredients

• ✓ chili powder
• chicken breast
• ginger-garlic paste
• all-purpose flour
• vegetable oil
• salt
• vegetable oil

Instructions

1. 1 Pat chicken pieces dry, leaving a bit of moisture as this will help in binding the ingredients. Combine ginger-garlic paste, chili powder, flour, 1 teaspoon oil, and salt in a bowl; mix nicely. Coat each piece of chicken with the mixture.
2. 2 Heat 1 cup oil in a deep skillet over medium heat.
3. 3 Fry chicken pieces in batches in the hot oil until golden brown and no longer pink in the centers, 5 to 7 minutes per batch, making sure not to overcrowd. Drain on paper towels. Serve hot.

By madhu

Ingredients

• ✓ chili powder
• tomato
• ginger
• garlic
• cilantro
• sugar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Combine tomatoes, ginger, garlic, cilantro, chili powder, sugar, and salt in a saucepan over medium heat, stirring occasionally, until thick and tomatoes have broken down, about 10 minutes.

By Patrick7

Ingredients

• ✓ chili powder
• canola oil
• jalapeno pepper
• ginger
• garlic
• greek yogurt
• turmeric
• coriander
• cumin
• garam masala
• salt
• cilantro

Instructions

1. 1 Heat canola oil in a small skillet over medium heat. Cook and stir jalapeno peppers, ginger, and garlic in the hot oil until the garlic is soft and the oil is fragrant, about 5 minutes.
2. 2 Stir yogurt, chili powder, turmeric, coriander, cumin, garam masala, and salt together in a Dutch oven; warm gently over low heat. Fold oil mixture into the yogurt mixture, remove from heat, and top with cilantro.

By Sarah Gilmore de Ruiter

Ingredients

• ✓ chili powder
• corn kernel
• salt
• butter
• lemon juice
• garam masala
• chaat masala

Instructions

1. 1 Fill a deep saucepan with water; bring to a boil. Add corn and salt; cook until corn is tender, 5 to 7 minutes. Drain.
2. 2 Melt butter in a skillet over medium heat. Add corn, lemon juice, garam masala, chaat masala, chili powder, and salt; cook until corn is light brown, about 5 minutes

By YOLANDA

Ingredients

• ✓ chili powder
• onion
• ketchup
• lemon juice
• sugar
• cilantro
• fenugreek leaves
• salt

Instructions

1. 1 Stir together onion and ketchup in a medium bowl until onion is thinly and evenly coated. Mix in lemon juice. Stir in sugar, cilantro, fenugreek, chili powder, and salt until well combined. Cover and chill in the refrigerator for 24 hours to let the lemon juice neutralize the onion flavor slightly.

By CELTICFANMAN

Ingredients

• ✓ chili powder
• moong dal
• olive oil
• turmeric
• cumin seed
• kale
• salt
• water

Instructions

1. 1 Soak moong dal in water for 30 minutes. Drain.
2. 2 Heat oil in a large pan over medium-low heat. Add turmeric and cumin seeds; cook until seeds start crackling. Add kale and soaked dal, followed by chili powder and salt. Pour in 1/4 cup water; bring to a boil. Reduce heat back to medium-low and cover the pan. Cook, mixing every 5 minutes, until desired tenderness is reached, 10 to 20 minutes total.

By VegFoodlover

Ingredients

• ✓ chili powder
• green banana
• chickpea flour
• rice flour
• turmeric
• baking soda
• salt
• water
• oil

Instructions

1. 1 Peel bananas and cut into thin slices. Soak in a bowl of salted water for 5 to 10 minutes.
2. 2 Meanwhile, mix chickpea flour, rice flour, turmeric, chili powder, salt, and baking soda in a bowl. Add enough water to moisten the mixture; the batter should be neither too thick nor too runny in consistency. Keep stirring the batter to prevent lumps.
3. 3 Heat a generous amount of oil in a frying pan over medium-high heat.
4. 4 Drain banana slices and pat dry with paper towels. Dip in batter and place in the hot oil. Fry in batches until golden brown, 2 to 3 minutes per side.

By Allrecipes Member

Ingredients

• ✓ chili powder
• vegetable oil
• cumin seed
• salt
• lemon pepper
• tomato
• chickpea
• lemon juice
• onion

Instructions

1. 1 In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.
2. 2 Add salt, chili powder and lemon and pepper seasoning; mix well. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well.
3. 3 Add in lemon juice and mix well; add onions and stir until they become soft.
4. 4 Remove from heat and place into a serving bowl; serve immediately.

By Komal

Ingredients

• ✓ chili powder
• vegetable oil
• chicken-style tenders
• onion
• garlic
• cumin seed
• black mustard seed
• turmeric
• cumin
• coriander
• salt
• tomato puree
• chickpea
• tomato
• vegetable broth
• garam masala

Instructions

1. 1 Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Cook Quorn in oil until golden brown. Set aside.
2. 2 Using the same pan, heat remaining 1 tablespoon oil over medium heat. Cook onion, garlic, cumin seed, and mustard seed in oil for 3 to 5 minutes, or until the onion is soft.
3. 3 Season with ground turmeric, cumin, and coriander, chili powder, and salt. Mix in tomato puree, then stir in Quorn, chickpeas, diced tomatoes, and vegetable stock. Bring to a boil, reduce heat to medium-low, and simmer for 20 to 25 minutes. Remove from heat, and mix in garam masala.

By Julie MacMillan

Ingredients

• ✓ chili powder
• vegetable oil
• cumin seed
• turmeric
• garam masala
• cabbage
• potato
• salt
• cilantro

Instructions

1. 1 Heat vegetable oil in a skillet over medium heat. Add cumin seeds, chili, turmeric, and garam masala and toast until fragrant, about 30 seconds.
2. 2 Add cabbage and potato and cook, stirring frequently, until cabbage starts to wilt, about 5 minutes. Season with salt and continue cooking until potato is soft, 5 to 10 more minutes. Serve hot garnished with cilantro.

By Allrecipes Member