Type what you have

Ingredients

• ✓ green chile pepper
• tomato vegetable juice
• tomato
• mixed vegetable
• kidney bean
• potato

Instructions

1. 1 In a pot, mix together the tomato-vegetable juice, diced tomatoes, mixed vegetables, kidney beans and potatoes. Simmer over medium low heat for at least 30 minutes.

By Lea

Ingredients

• ✓ green chile pepper
• black bean
• tomato
• water
• quinoa
• taco seasoning mix

Instructions

1. 1 Combine black beans, diced tomatoes with green chilies, water, quinoa, and taco seasoning in a rice cooker.
2. 2 Seal rice cooker. Select Brown Rice setting according to the manufacturer's instructions; cook about 1 hour.

By tgc80

Ingredients

• ✓ green chile pepper
• russet potato
• olive oil cooking spray
• vegan shredded cheddar-style cheese
• tomato
• textured vegetable protein

Instructions

1. 1 Wash potatoes and puncture holes in the skin with a fork.
2. 2 Cook potatoes in the microwave for 5 minutes on each side. Remove from microwave and cut in half lengthwise. Using a small spoon, scoop out the flesh, leaving 1/4 inch of potato flesh in the shell.
3. 3 Preheat the air fryer to 350 degrees F (175 degrees C). Spritz the inside of the potato shells with olive oil cooking spray. Set potatoes in the air fryer basket, hollowed-out side up.
4. 4 Air fry until edges start to crisp, about 5 minutes. Remove and fill each potato skin with about 1 tablespoon vegan cheese. Return to the air fryer basket and cook until cheese is melted, 5 to 7 minutes.
5. 5 Top cooked potato skins with 1 tablespoon diced tomatoes and 1 tablespoon textured vegetable protein.

By Nilla

Ingredients

• ✓ green chile pepper
• tomato
• tomato
• bread crumb
• cheddar cheese
• smoked sausage

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cut the tops off tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out flesh. Place tomatoes in a small baking dish.
3. 3 Combine diced tomatoes with green chiles, bread crumbs, and 1/3 cup of shredded cheese in a small bowl. Stir in smoked sausage pieces; mix well.
4. 4 Spoon the mixture into tomato skins and top with remaining 1/3 cup of shredded cheese.
5. 5 Bake stuffed tomatoes in preheated oven until tomatoes are warmed through and cheese has melted, about 15 minutes.

By Stephanie Burr

Ingredients

• ✓ green chile pepper
• tomatillo
• shallot
• cilantro
• jalapeno pepper
• garlic
• salt

Instructions

1. 1 Place tomatillos, shallots, green chile peppers, cilantro, jalapeño, garlic, and salt in a food processor. Pulse until coarsely chopped. Pour salsa into a serving bowl; cover and chill in the refrigerator until serving.

By BOYS1

Ingredients

• ✓ green chile pepper
• vegetable oil
• chicken breast
• tomato
• black bean
• corn
• cumin

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add chicken breasts and sear for 2 to 3 minutes per side.
2. 2 Add tomatoes with green chiles, black beans, and corn. Reduce heat and let simmer until chicken is cooked through and the juices run clear, 25 to 30 minutes.
3. 3 Sprinkle with cumin before serving.

By Tamcattt

Ingredients

• ✓ green chile pepper
• penne pasta
• margarine
• colby cheese
• tomato
• sugar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Cook pasta according to package directions. Drain.
3. 3 Stir together pasta, margarine, cheese, diced tomatoes, sugar, and salt. Place in a 9 x 13 inch pan.
4. 4 Bake at 400 degrees F (205 degrees C) for 40 to 60 minutes. The pasta will stick up and brown slightly, so you may want to cover with foil.

By Chris

Ingredients

• ✓ green chile pepper
• spaghetti
• cream of mushroom soup
• processed cheese
• tomato
• green onion
• chicken breast

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Meanwhile, heat soup in a large saucepan over low heat. Add cheese, stirring until cheese has mostly melted.
3. 3 Stir in Rotel tomatoes with green chiles and green onion. Simmer over low heat for 2 to 3 minutes, stirring.
4. 4 Add spaghetti and mix well, then stir in chicken. Heat through and serve.
5. 5 Serve hot and enjoy!

By bdld

Ingredients

• ✓ green chile pepper
• cooking spray
• tortilla chip
• chicken breast
• cream of chicken soup
• sour cream
• colby jack cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Layer tortilla chips in the bottom of the prepared baking dish.
3. 3 Mix chicken, cream of chicken soup, sour cream, and green chile peppers in a bowl; spoon onto crushed tortilla chips. Sprinkle Colby-Jack cheese over chicken layer.
4. 4 Bake in the preheated oven until bubbling and cheese is melted, about 30 minutes.

By DiRkFaN41

Ingredients

• ✓ green chile pepper
• lima bean
• water
• corn
• salt
• white sugar
• butter

Instructions

1. 1 In a large pot, bring the water to a boil. Add lima beans, salt and sugar. Cook over medium-low heat for 15 minutes. Add the corn and green chilies, cover, and continue cooking until the beans are tender, about 5 more minutes. Drain and serve immediately. Top with butter if desired.

By ALGHJR

Ingredients

• ✓ green chile pepper
• chicken breast
• chili powder
• garlic powder
• cumin
• onion powder
• salsa

Instructions

1. 1 Place chicken in the bottom of a slow cooker. Sprinkle with chili powder, garlic powder, cumin, and onion powder. Top evenly with salsa and green chile peppers.
2. 2 Cook on Low until chicken breasts are very tender, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken with 2 forks.

By EverFit Montana

Ingredients

• ✓ green chile pepper
• yellow squash
• zucchini
• tomato
• onion
• salt
• garlic powder

Instructions

1. 1 In a large saucepan, combine squash, zucchini, tomatoes with chiles, onion, salt and garlic powder. Bring to a boil over medium-high heat.
2. 2 Reduce heat to low and cook until tender-crisp.

By LORACUS

Ingredients

• ✓ green chile pepper
• olive oil
• andouille sausage
• onion
• water
• jambalaya mix
• tomato

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add sausage and onion; sauté until sausage is browned and onion is translucent, 7 to 10 minutes.
2. 2 Pour in water, then add jambalaya mix and diced tomatoes with chile peppers; bring to a boil. Reduce the heat to low, cover, and simmer until water is mostly absorbed and rice is tender, about 25 minutes.

By Michelle Harris

Ingredients

• ✓ green chile pepper
• red onion
• lime juice
• cherry tomato
• cucamelon
• chile powder
• salt
• brown sugar

Instructions

1. 1 Combine onion and lime juice in a bowl; marinate for 15 minutes.
2. 2 Stir tomatoes, cucamelons, chile pepper, chili powder, and salt into onion; toss to combine. Taste; add brown sugar. Chill until ready to serve.

By nch

Ingredients

• ✓ green chile pepper
• chicken thigh
• creole seasoning
• butter
• tomato
• water
• tomato sauce
• spanish style rice mix

Instructions

1. 1 Season chicken thighs with Creole seasoning.
2. 2 Melt butter in a skillet over medium heat; cook chicken in the melted butter until browned, 3 to 4 minutes per side. Transfer chicken to a plate. Add tomatoes with green chile peppers, water, tomato sauce, and Spanish-style rice mix to the same skillet; stir well. Return chicken to the rice mixture and bring to a boil. Reduce heat, cover skillet, and simmer until chicken is no longer pink in the center and rice is tender, about 40 minutes. Serve on a platter with chicken atop the rice.

By Grace Carolyn Bowers-Reimondo

Ingredients

• ✓ green chile pepper
• pineapple tidbit
• mango
• cilantro
• lime juice
• orange juice
• dark rum
• garlic
• chicken breast

Instructions

1. 1 In a bowl, mix the pineapple and the reserved juice from 1 can, mangos, peppers, cilantro, lime juice and pulp, orange juice, rum, and garlic. Let stand for one hour before adding chicken.
2. 2 Strain the juice from the salsa to use for the marinade. Set aside enough salsa without the juice to use for topping the chicken. Marinate the chicken breast halves in the bowl with the remaining salsa and juice mixture for 2 to 6 hours.
3. 3 Preheat oven to 325 degrees F (165 degrees C).
4. 4 Discard salsa used for marinating, and bake chicken for 30 minutes in the preheated oven, or until chicken juices run clear. Top with reserved salsa to serve.

By Lois

Ingredients

• ✓ green chile pepper
• chicken broth
• corn
• black bean
• chicken
• tomato
• tortilla chip
• cheddar cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Pour chicken broth, corn, black beans, chunk chicken, and diced tomatoes with green chiles into a large saucepan or stockpot over medium heat.
3. 3 Simmer, stirring occasionally, until chicken is heated through, about 15 minutes.
4. 4 Serve hot, topped with tortilla chips and shredded cheese.

By Terryn

Ingredients

• ✓ green chile pepper
• vegetable oil
• onion
• cream cheese
• butter
• corn
• creamed corn
• french-fried onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
2. 2 Heat oil in a small skillet over medium heat. Sauté onion in hot oil until translucent. Remove from heat.
3. 3 Combine cream cheese and butter in a large bowl. Stir in whole kernel corn, creamed corn, and chile peppers until well combined. Pour into the prepared dish.
4. 4 Bake in the preheated oven for 15 minutes. Remove from the oven and stir in 1/2 of the French-fried onions; sprinkle remaining French-fried onions on top. Bake for 15 minutes more.

By akhowell

Ingredients

• ✓ green chile pepper
• ground beef
• ranch-style bean
• processed cheese food
• corn
• tomato
• tomato
• onion

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Combine browned beef, tomatoes with liquid, stewed tomatoes with chilies, corn with liquid, Ranch-style beans with liquid, cubed processed cheese, and onion in a large pot. Simmer on low heat until cheese is melted and the onion is tender. Serve hot.

By Sammye

Ingredients

• ✓ green chile pepper
• chicken broth
• cream of chicken soup
• taco seasoning
• chicken breast
• great northern bean
• white corn
• sour cream
• pepper jack cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Layer chicken, great northern beans, and corn in a slow cooker.
3. 3 Mix chicken broth, condensed soup, chile peppers, and taco seasoning together in a bowl. Pour broth mixture over top.
4. 4 Cover and cook on Low until chicken is no longer pink in the center and the juices run clear, 8 to 10 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Transfer chicken to a cutting board. Shred with two forks or cut into bite-sized pieces. Return to the slow cooker.
6. 6 Stir in sour cream and pepper Jack cheese; cover and cook on Low until cheese is melted, 3 to 5 minutes.

By Rjcunigan

Ingredients

• ✓ green chile pepper
• ground beef
• salt
• black pepper
• tomato
• cream of mushroom soup
• tortilla chip
• processed cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium skillet over high heat, brown the ground beef and season with salt and pepper to taste; drain fat. Stir in diced tomatoes with green chile peppers and condensed cream of mushroom soup.
3. 3 Cover the bottom and sides of a 9x13 inch baking dish with nacho-flavor tortilla chips. Pour in the meat mixture. Top with remaining tortilla chips and about 12 slices of processed cheese food, or enough to cover the entire surface of the dish.
4. 4 Bake in the preheated oven 15 to 20 minutes, or until cheese is lightly browned.

By Kathy

Ingredients

• ✓ green chile pepper
• chicken broth
• quinoa
• vegetable oil
• onion
• garlic
• ground chicken
• tomato

Instructions

1. 1 Gather all ingredients.
2. 2 Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
3. 3 Meanwhile, heat vegetable oil in a large skillet over medium-high heat. Sauté onion and garlic in hot oil until onion is translucent, about 5 minutes. Add ground chicken; cook and stir until browned and crumbly, 5 to 7 minutes.
4. 4 Stir cooked quinoa and diced tomatoes into chicken mixture; bring to a simmer and cook long enough for flavors to meld, about 10 minutes more.

By StephR0131

Ingredients

• ✓ green chile pepper
• olive oil
• onion
• salt
• green bean
• tomato
• chicken broth
• elephant garlic

Instructions

1. 1 Heat 1/2 tablespoon olive oil in a pan over medium-low heat. Add onion and a sprinkle of salt; saute until translucent, 3 to 5 minutes. Add green beans, tomatoes with their juices, chicken broth, and garlic. Increase heat to medium-high and simmer until only 2 to 3 tablespoons of liquid remain, up to 15 minutes. Drizzle remaining olive oil over the top.

By Wanda Parker Davenport

Ingredients

• ✓ green chile pepper
• pinto bean
• tomato
• ham
• cilantro
• red onion
• garlic
• hot sauce
• black pepper

Instructions

1. 1 Combine pinto beans, tomatoes with green chiles, ham, cilantro, red onion, garlic, hot sauce, and black pepper in a saucepan; bring to a boil. Reduce heat; simmer about 1 hour.

By Nancy

Ingredients

• ✓ green chile pepper
• yellow squash
• sweet onion
• red bell pepper
• mushroom
• monterey jack cheese
• sour cream
• jalapeno pepper
• tortilla chip

Instructions

1. 1 Lightly grease a large microwave-safe casserole dish.
2. 2 Place squash, onions, and bell pepper in the prepared casserole dish. Microwave on high until tender, 10 minutes, stirring once.
3. 3 Gently stir mushrooms, cheese, sour cream, green chiles, and jalapeños into squash mixture; sprinkle with crushed tortilla chips. Cover the dish with a microwave-safe cover; microwave on medium-high power until cheese melted and casserole heated through, 10 minutes.

By KARENVG

Ingredients

• ✓ green chile pepper
• red potato
• kielbasa sausage
• shrimp and crab boil seasoning
• salt
• corn
• lemon
• shrimp
• blue crab

Instructions

1. 1 Fill a large, 40-quart pot half full with water; bring water to a full boil.
2. 2 Add potatoes, sausage, shellfish boil seasoning, and salt. Cook until potatoes are halfway cooked.
3. 3 Stir in corn, lemons, and chile pepper; continue boiling until vegetables are tender. Turn off heat.
4. 4 Mix in shrimp and crab. Cover the pot and let sit until shrimp are pink and crabmeat is opaque and flaky, 10 to 15 minutes. Remove vegetables and shellfish from the pot; drain well. Serve immediately.

By Gary W Brown

Ingredients

• ✓ green chile pepper
• cooking spray
• chicken
• cream of chicken soup
• cream of mushroom soup
• onion
• taco seasoning mix
• corn tortilla
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a round baking dish with cooking spray.
2. 2 Combine chicken, cream of chicken soup, cream of mushroom soup, chile peppers, onion, and taco seasoning in a large bowl. Set aside.
3. 3 Lay 1 tortilla in the prepared baking dish. Top with 1/3 cup of the chicken mixture; cover with some Cheddar cheese. Repeat layers with remaining tortillas, chicken mixture, and cheese.
4. 4 Bake in the preheated oven, uncovered, until heated through, about 30 minutes.

By thedailygourmet

Ingredients

• ✓ green chile pepper
• sweet potato
• olive oil
• sweet onion
• red bell pepper
• vegetarian ground beef
• yogurt
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the sweet potato on a baking sheet and bake until tender, about 30 minutes.
3. 3 Heat olive oil in a skillet over medium heat. Cook and stir onion, red bell pepper, and chili pepper until very tender, about 15 minutes.
4. 4 Stir vegetarian ground beef into the skillet and cook until heated through, about 5 minutes.
5. 5 Slice cooked sweet potato in half lengthwise and top with the skillet mixture. Place yogurt on top and season with salt and black pepper.

By MOTTSBELA

Ingredients

• ✓ green chile pepper
• angel hair pasta
• chicken breast
• cream of chicken soup
• tomato
• processed cheese
• mushroom
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain pasta and return it to the pot.
2. 2 Add chopped chicken, condensed soup, diced tomatoes with chile peppers, processed cheese, mushrooms, salt, and pepper.
3. 3 Cook and stir over low heat until cheese is melted and mixture is heated through, about 5 minutes.
4. 4 Serve hot and enjoy!

By Beamish

Ingredients

• ✓ green chile pepper
• chicken breast
• spaghetti
• cream of chicken soup
• tomato
• processed cheese food
• salt
• pepper
• garlic powder

Instructions

1. 1 Boil chicken in a large pot of salted water. When chicken is done, remove from pot, keeping water/broth at a boil. Shred chicken and set aside. Put spaghetti in boiling chicken broth and cook for 8 to 10 minutes, until al dente. When done, drain broth.
2. 2 Return pot with cooked spaghetti to stove, put over low heat. Add shredded chicken, soup, diced tomatoes with chile peppers and cheese. Season with salt, pepper and garlic powder to taste. When cheese is melted, dinner is ready!

By Teresa Simmons