Type what you have

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
• 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
• tomato
• chicken broth
• salt
• brown rice

Instructions

1. 1 Bring diced tomatoes, chicken broth, and salt to a boil in a medium saucepan. Add rice. Cover, reduce the heat to medium-low, and simmer until rice is cooked and liquid is absorbed, about 1 hour. Stir before serving.

By patriotizm

Ingredients

• ✓ green chile pepper
• cream cheese
• cumin
• turkey
• flour tortilla
• salsa
• chili bean
• monterey jack cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 In a medium bowl, mix chile peppers, cream cheese, and cumin. Stir in chopped turkey.
3. 3 Place the tortillas in a microwave oven. Heat for 1 minute, or until the tortillas are softened. Spread about 2 heaping tablespoons of the chile pepper mixture on each tortilla, and roll up. Place the rolled tortillas, seam-side down, in single layer in the prepared baking dish.
4. 4 In a medium bowl, combine the salsa and beans. Spoon the mixture over the enchiladas. Sprinkle the top with cheese.
5. 5 Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.

By Janice

Ingredients

• ✓ green chile pepper
• cream of chicken soup
• cream of mushroom soup
• sour cream
• corn tortilla
• turkey
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a mixing bowl, combine chicken soup, mushroom soup, chile peppers, and sour cream.
3. 3 Line the bottom of a 9x13-inch baking pan with corn tortillas. Follow with a layer of turkey. Pour soup mixture over turkey, sprinkle with 1/2 of cheese. Repeat layers and top with cheddar cheese. Bake for 30 to 45 minutes or until cheese is browned and bubbly.

By Carrie Spencer

Ingredients

• ✓ green chile pepper
• chuck roast
• chili powder
• oregano
• cumin
• garlic
• salt

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Place roast on heavy foil large enough to enclose the meat. In a small bowl, combine the green chile peppers, chili powder, oregano, cumin, garlic and salt to taste. Mix well and rub over the meat.
3. 3 Totally wrap the meat in the foil and place in a roasting pan.
4. 4 Bake at 300 degrees F (150 degrees C) for 3 1/2 to 4 hours, or until the roast just falls apart with a fork. Remove from oven and shred using two forks.

By MISS ANNIE

Ingredients

• ✓ green chile pepper
• pork shoulder
• salsa
• cola-flavored carbonated beverage
• brown sugar
• fajita seasoning
• taco seasoning mix

Instructions

1. 1 Place pork roast in a slow cooker and add 4 cups water. Cook on High for 5 hours.
2. 2 Remove pork from the slow cooker and drain liquid. Cut pork into 4 pieces and set aside.
3. 3 Purée salsa in blender. Combine salsa, cola, brown sugar, fajita seasoning, taco seasoning, and green chiles in the slow cooker. Return pork to the slow cooker and cook on High for 3 hours.
4. 4 Remove pork and shred it with 2 forks.

By Dean

Ingredients

• ✓ green chile pepper
• chicken breast
• onion
• evaporated milk
• cream of mushroom soup
• corn tortilla
• cheddar cheese

Instructions

1. 1 In a medium saucepan, saute onion and green chile peppers until tender. Stir in chicken, then milk and soup. Heat through, mix well and set aside.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 In a small skillet, saute tortillas a few at a time until soft. Cut tortillas into quarters, then line a 9x13 inch baking dish with 1/2 of the tortillas. Spread 1/2 of the chicken mixture over the tortillas, then layer with remaining tortillas and remaining chicken mixture. Finally, sprinkle with cheese.
4. 4 Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.

By SAMME

Ingredients

• ✓ green chile pepper
• tomato
• tomato
• onion
• celery
• green bell pepper
• white sugar

Instructions

1. 1 Combine crushed and diced tomatoes with chilies, onion, celery, bell pepper, and sugar in a small mixing or serving bowl. Let chill at least 2 hours before serving.

By Suzanne

Ingredients

• ✓ green chile pepper
• ground beef
• taco seasoning mix
• tomato
• ranch-style bean
• tortilla chip
• mexican cheese blend

Instructions

1. 1 Cook ground beef in a skillet over medium heat until browned and crumbly, breaking the meat up as it cooks, about 10 minutes. Drain excess grease and mix in taco seasoning. Stir in diced tomatoes with green chilies and ranch-style beans and let the mixture simmer for 10 minutes, stirring occasionally.
2. 2 Place a large handful of tortilla chips on a serving dish and top with a ladle of the ground beef mixture. Repeat with remaining chips and meat mixture. Sprinkle about 2 tablespoons of shredded Mexican cheese blend on each serving.

By Sharon Timms

Ingredients

• ✓ green chile pepper
• black bean
• chicken broth
• corn
• chicken chunk
• cream of chicken soup
• tomato

Instructions

1. 1 Combine black beans, chicken broth, corn, chicken chunks, cream of chicken soup, and diced tomatoes with green chilies in a saucepan; bring to a boil, reduce heat to low, and simmer for 20 minutes.

By Julie A

Ingredients

• ✓ green chile pepper
• spanish style rice mix
• butter
• water
• chicken breast
• salsa
• tomato

Instructions

1. 1 In a large skillet over medium heat prepare rice according to package directions, using the butter/margarine to brown the vermicelli and rice to a golden brown. Add the water, chicken, salsa and tomatoes and bring all to a boil. Cover skillet, reduce heat and let simmer for approximately 25 to 30 minutes, or until all liquid is absorbed.

By MSSHARONK

Ingredients

• ✓ green chile pepper
• cream of chicken soup
• sour cream
• corn tortilla
• chicken
• colby longhorn cheese
• muenster cheese
• green onion

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a large bowl combine the soup, sour cream and green chiles. Mix together and pour a small amount of this mixture into the bottom of a 9x13 inch baking dish. Lay out tortillas. Put a scoop of the mixture and a few spoonfuls of shredded chicken inside each tortilla and roll them all up.
3. 3 Place tortillas in baking dish and pour the remaining sour cream mixture over all. Top with shredded cheeses and chopped green onion. Bake in the preheated oven for 1 hour.

By Teri Barker

Ingredients

• ✓ green chile pepper
• cooking spray
• chicken breast
• colby monterey jack cheese
• flour tortilla
• cream of chicken soup
• half and half
• chicken broth

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x15-inch baking dish with nonstick spray.
2. 2 Place chicken breasts in a large saucepan with enough water to barely cover; bring to a boil over medium heat. Reduce heat to medium-low and simmer until chicken is no longer pink in the center, about 15 minutes. Remove from the saucepan, drain, and shred with 2 forks.
3. 3 Place shredded chicken into a large bowl. Add 1 (8-ounce) package Colby-Monterey Jack cheese and canned green chilies. Mix well.
4. 4 Spoon about 3 tablespoons chicken mixture in a line down the center of each tortilla and fold tortilla in half, enclosing filling. Starting at the filled side, roll the folded tortilla into a cylinder. Place each enchilada, seam-side down, into the prepared baking dish.
5. 5 Whisk together condensed soup, half-and-half, chicken broth, and about 1/3 of the remaining Colby-Monterey Jack cheese package in another large bowl until well combined. Pour over enchiladas, then sprinkle remaining Colby-Monterey Jack cheese over the top. Let stand for 10 to 15 minutes.
6. 6 Bake in the preheated oven until bubbly and cheese topping is melted and beginning to brown, about 25 minutes.

By swannkitten

Ingredients

• ✓ green chile pepper
• cream of mushroom soup
• cream of chicken soup
• milk
• sour cream
• flour tortilla
• chicken breast
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl combine the cream of mushroom soup, cream of chicken soup, chile peppers, milk and sour cream; mix until well blended. Place a layer of tortilla strips in the bottom of a lightly greased 9x13 inch baking dish.
3. 3 Layer as follows: 1/2 of the soup mixture, 1/2 of the chicken, 1/2 of the shredded cheese. Repeat until ingredients are all used, ending with a layer of shredded cheese.
4. 4 Bake in the preheated oven for 45 minutes covered, then remove cover and bake an additional 15 minutes.

By Katherine

Ingredients

• ✓ green chile pepper
• vegetable oil
• potato
• processed cheese
• tomato
• sweet pea
• corn
• flour tortilla

Instructions

1. 1 Heat oil in a large, heavy skillet over medium heat. Cook the shredded potatoes until golden brown on both sides. In a small bowl combine the melted processed cheese with the diced tomatoes with chiles.
2. 2 Stir in half of the peas and half of the corn, and mash them into the hash browns. When well combined, add the remaining peas and corn; continue mashing to combine. Stir in about 1 cup of the cheese and tomato mixture and mix well. Cook for 10 minutes, or until heated through.
3. 3 Spoon the potato mixture into the tortillas and roll like a burrito. Smother with cheese/tomato mixture.

By Teresa Woodward Plowman

Ingredients

• ✓ green chile pepper
• ground beef
• tomato
• water
• sour cream
• taco seasoning mix
• colby monterey jack cheese
• corn tortilla chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium skillet over medium heat, brown the ground beef and drain fat. Add the diced tomatoes with green chile peppers, water, sour cream and taco seasoning mix. Let simmer for 5 to 10 minutes.
3. 3 In the bottom of a 9x13 inch baking dish, place a layer of tortilla chips. Cover with a layer of the meat mixture then a layer of cheese. Repeat this process until the last layer is cheese.
4. 4 Bake in the preheated oven for 20 minutes, or until the cheese is bubbly.

By LBLK

Ingredients

• ✓ green chile pepper
• cooking spray
• monterey jack cheese
• cheddar cheese
• egg
• evaporated milk
• all-purpose flour
• milk
• tomato sauce

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with cooking spray.
2. 2 Evenly layer poblano peppers from 1 can in the bottom of the prepared baking dish.
3. 3 Sprinkle with 1/2 of the Jack and Cheddar cheeses, then cover with remaining poblano peppers.
4. 4 Mix eggs, evaporated milk, and flour together in a bowl; if mixture is too thick, you can add 1/2 cup milk to thin to desired consistency. Pour over chiles.
5. 5 Bake in the preheated oven for 25 minutes. Pour enchilada sauce evenly over the top; continue baking for 15 more minutes.
6. 6 Turn broiler on. Sprinkle top with remaining Jack and Cheddar cheeses. Place under the broiler until cheese is melted, 2 to 3 minutes.
7. 7 Serve and enjoy!

By CLARISSA2

Ingredients

• ✓ green chile pepper
• cooking spray
• chicken
• mexican blend cheese
• roasted red pepper
• sour cream
• enchilada sauce
• flour tortilla

Instructions

1. 1 Spray a 9x13-inch baking dish with cooking spray.
2. 2 Mix chicken, 1 1/2 cup Mexican cheese, roasted peppers, chile peppers, and sour cream in a bowl until well combined.
3. 3 Heat enchilada sauce in a 12-inch frying pan. Dip a tortilla in the sauce until well coated and slightly softened. Top with 1/2 cup chicken mixture.
4. 4 Roll up tortilla and place seam side-down in the prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top enchiladas with remaining sauce and sprinkle with remaining cheese. Spray a sheet of foil with cooking spray, and place it greased side down on the dish; seal to cover.
5. 5 Refrigerate until ready to cook, up to 2 days.
6. 6 When ready to bake, remove enchiladas from the refrigerator and let sit for 30 minutes. Keep foil cover on.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Bake in the preheated oven until bubbly, about 1 hour.

By barbinfl

Ingredients

• ✓ green chile pepper
• beef tongue
• olive oil
• onion
• garlic
• tomato
• corn
• salt

Instructions

1. 1 Wash tongue and place in a large pot of water to cover. Simmer until no longer pink, about 50 minutes per pound of tongue. Remove from water and let rest until cool enough to handle. Peel skin from tongue and trim gristle. Cut into 1/4 inch slices.
2. 2 Place whole peppers in a skillet over medium-high heat and roast, turning, until all sides are charred. Let cool, rub off skins. Remove stems and seeds.
3. 3 Heat olive oil in a large skillet over medium heat. Saute chile peppers, onion and garlic until onion is translucent. Stir in tongue and continue to cook until tongue is brown, 5 to 10 minutes. Stir in tomatoes and cook until limp, 5 minutes. Pour in corn and heat through, 2 to 5 minutes. Season with salt. Serve immediately.

By Helena Unzueta

Ingredients

• ✓ green chile pepper
• butter
• onion
• green bell pepper
• red bell pepper
• tomato
• corn
• pork chop

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Melt 1 tablespoon of the butter or margarine in a large skillet over medium heat. Add the onion, green bell pepper and red bell pepper and saute for 5 minutes. Add the tomatoes and corn and saute for 5 more minutes. Pour this mixture into a 9x9 inch baking dish.
3. 3 Melt the remaining butter or margarine in the same skillet over medium heat. Add the pork chops and saute for 2 minutes per side, then place the chops in the baking dish over the vegetable mixture and cover with aluminum foil.
4. 4 Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until internal pork temperature reaches 145 degrees F (63 degrees C).

By DAVERINO

Ingredients

• ✓ green chile pepper
• yellow squash
• monterey jack cheese
• egg
• milk
• all-purpose flour
• baking powder
• salt
• corn chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Bring a large pot of salted water to a boil. Add squash; cook until tender yet still firm, about 15 minutes. Drain. Set aside to cool.
3. 3 Combine cheese, eggs, milk, chiles, flour, baking powder, and salt in a large bowl; mix well. Fold in squash.
4. 4 Sprinkle ½ crushed corn chips into the prepared dish; spoon squash mixture on top and cover with remaining ½ crushed corn chips.
5. 5 Bake in the preheated oven for 30 minutes.

By Lynn Small

Ingredients

• ✓ green chile pepper
• ground beef
• onion
• salsa
• refried bean
• black olive
• cream cheese
• cheddar cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place ground beef and onions in a large, deep skillet. Cook over medium high heat until onions are soft and ground beef is evenly brown. Remove from heat.
3. 3 Drain beef and mix in salsa, refried beans, green chile peppers and black olives. Transfer mixture to a 9x13 inch baking dish. Layer with cream cheese slices. Top with Cheddar cheese.
4. 4 Bake in the preheated oven 10 to 15 minutes, or until cheese is melted.

By ANNIE HIGHTOWER

Ingredients

• ✓ green chile pepper
• ground beef
• egg
• tomato
• onion powder
• black pepper
• salt
• white bread
• american cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, combine the ground beef, eggs, diced tomatoes and green chile peppers, onion powder, ground black pepper, salt and bread. Mix together well, place in a 5x9 inch loaf pan and top with the cheese.
3. 3 Bake at 350 degrees F (175 degrees C) for 1 hour.

By kari

Ingredients

• ✓ green chile pepper
• ground beef
• onion
• cheddar cheese
• egg
• all-purpose flour
• milk
• salt
• pepper

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine ground beef and onions in a large skillet over medium-high heat; cook and stir until browned, about 5 to 7 minutes; drain excess fat.
3. 3 Arrange 1 can of chile peppers on the bottom of a 7x11-inch baking dish. Sprinkle with half of the cheese and top with meat mixture. Sprinkle meat mixture with remaining cheese, followed by next can of chile peppers.
4. 4 Combine eggs, flour, and milk in a medium bowl, whisking until smooth; pour into baking dish over chile peppers. Season with salt and pepper to taste.
5. 5 Bake in the preheated oven for 45 to 50 minutes. Let cool briefly before serving.

By VENOM99

Ingredients

• ✓ green chile pepper
• pork loin
• peanut oil
• celery
• tomato
• garlic
• chicken broth
• green chile salsa
• salt

Instructions

1. 1 In a large skillet over medium high heat, brown the pork in oil, doing so in 2 to 3 batches.
2. 2 Place the meat in 3 to 4-quart covered casserole and add celery, tomatoes, chilies, and garlic.
3. 3 Add about 1 cup chicken broth or water to skillet pork was cooked in, stirring over high heat to scrape up browned bits on bottom and bring to boil. Add to pot with enough additional water or broth to barely cover the ingredients. Cover and simmer until stew is thick and meat very tender, about 1 1/2 hours. Add salt to taste before serving. If stew is not hot enough, add a bit of jalapeno salsa.

By Bob Cody

Ingredients

• ✓ green chile pepper
• ground beef
• onion
• ranch-style bean
• corn
• tomato
• tomato
• taco seasoning mix

Instructions

1. 1 Combine ground beef and onion in a large pot over medium-high heat; sauté until meat is browned and crumbly and onion is tender, 5 to 10 minutes; drain excess fat.
2. 2 Stir in beans, corn, tomatoes with juice, tomatoes with green chile peppers, and taco seasoning; mix well. Reduce heat to medium and cook until heated through, about 15 minutes.

By Sherry Mayo

Ingredients

• ✓ green chile pepper
• potato
• tomato
• onion
• salt
• black pepper
• olive oil
• corn tortilla
• cow's milk cheese

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.
2. 2 Place 1/2 of the tomatoes, 1/2 of the onion, and 1/2 of the green chile pepper in a food processor or blender; season with salt and pepper. Blend until smooth.
3. 3 Heat 1/4 cup oil in a large skillet over medium heat; add potatoes and mash with the back of a wooden spoon or fork. Season potatoes with salt and pepper. Cook and stir until lightly browned, about 5 minutes. Stir 1/2 cup blended tomato mixture into potatoes.
4. 4 Heat 1 tablespoon oil in a separate skillet over medium heat; cook 1 tortilla until softened, 1 to 2 minutes. Spoon 1 tablespoon potato mixture onto 1 side of the tortilla, cover with truffle-infused cheese, and fold taco in half. Fry in the oil until brown and crisp, 2 to 3 minutes more. Repeat with remaining oil, tortillas, potato mixture, and cheese.
5. 5 Mix the remaining tomatoes, onion, and green chile pepper together in a bowl; add the remaining blended tomato mixture until salsa is well mixed. Serve salsa alongside tacos.

By Zara

Ingredients

• ✓ green chile pepper
• spaghetti
• olive oil
• garlic
• onion
• chicken breast
• cream of mushroom soup
• tomato
• colby monterey jack cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat olive oil in an oven-proof skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add onion; cook and stir until onion begins to soften, about 2 minutes. Add chicken; cook and stir until chicken is no longer pink in the center, about 5 minutes.
4. 4 Mix cream of mushroom soup and diced tomatoes with green chile peppers into chicken mixture. Mix spaghetti into chicken mixture and top with Colby-Monterey Jack cheese.
5. 5 Place the skillet in the preheated oven and bake until cheese is melted and slightly brown, 15 to 20 minutes.

By KLSTEVE

Ingredients

• ✓ green chile pepper
• cream of chicken soup
• sour cream
• margarine
• onion
• chili powder
• chicken breast
• flour tortilla
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix soup and sour cream in a small bowl; set aside.
3. 3 Melt margarine in a medium saucepan over medium-high heat. Add onion and chili powder, and sauté until tender. Stir in chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
4. 4 Spread 1/2 cup of the soup mixture in a 9x13-inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas and place, seam-sides-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
5. 5 Bake in the preheated oven until bubbly and lightly browned, about 25 minutes.

By Jeri Reed