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green chile pepper ×
Xocolatl (Aztec Chocolate)
Drink

Xocolatl (Aztec Chocolate)

4.2

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Bring 1 1/2 cup water to a boil in a pot; add the chili pepper, seeds included, to the boiling water and cook at a boil for 5 to 10 minutes. Strain the chili pepper and seeds from the water; return the water to the pot. Add 4 cups water to the chili pepper-infused water, reduce heat to medium-low, and bring to a slow boil. Stir the cocoa powder and vanilla extract into the boiling water; cook and stir until the powder dissolves completely, 5 to 10 minutes.

By Antipex

Green Chile Casserole
Breakfast American

Green Chile Casserole

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x12-inch baking dish.
  2. 2 Line bottom of the prepared dish with 1/3 green chiles; sprinkle with 1/2 cup Cheddar cheese. Repeat layers twice more. Whisk eggs and milk together in a medium bowl; season with salt and black pepper. Pour egg mixture over chiles and cheese.
  3. 3 Bake in the preheated oven until set, 25 to 30 minutes. Let stand before serving for 5 to 10 minutes.

By KGNEP

Vegan Air Fryer Potato Skins
Dinner American

Vegan Air Fryer Potato Skins

Prep
5 min
Cook
20 min
Total
25 min

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

Stuffed Tomatoes
Dinner American

Stuffed Tomatoes

4.6

Prep
10 min
Cook
15 min
Total
25 min

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

The Best Frikin' Party Dip Ever!
Appetizer American

The Best Frikin' Party Dip Ever!

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Stir sausage and onions together in a large skillet over medium-high heat until browned and crumbly, about 8 minutes. Drain the grease off the sausage in a mesh strainer, then return to the skillet.
  2. 2 Stir in cream cheese and diced tomatoes until the cheese has melted and the mixture begins to bubble. Stir in chives before serving.

By Katie-Kate

Best Cheese Dip
Appetizer American

Best Cheese Dip

4.7

Prep
10 min
Cook
100 min
Total
110 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Crumble sausage and ground beef into the skillet; add onion. Cook and stir until the meat is evenly browned, and no longer pink, about 10 minutes; drain and discard any excess grease. Transfer meat mixture into a slow cooker.
  2. 2 Layer cheese food cubes atop meat mixture.
  3. 3 Blend diced tomatoes with green chile peppers in a blender until smooth; pour over cheese cubes along with condensed soup. Stir well and cover.
  4. 4 Cook on High, stirring occasionally until the cheese is completely melted, about 90 minutes.

By brookeharris

Grandma Prentice's Chili Sauce
American

Grandma Prentice's Chili Sauce

4.0

Prep
30 min
Cook
420 min
Total
450 min

Instructions

  1. 1 Mix tomatoes, onions, apple cider vinegar, green bell peppers, seeded chopped chile peppers, sugar, unseeded chopped chile pepper, salt, allspice, cinnamon, and cloves together in a large mixing bowl.
  2. 2 Ladle enough of the tomato mixture into the pitcher of a blender to fill to about 3/4-full; blend until smooth. Pour blended mixture into a large pot. Repeat blending until entire mixture has been pureed.
  3. 3 Bring the mixture to a boil, reduce heat to medium-low, and simmer until thickened, 7 to 8 hours.

By Chef Jaybo

Southwest Chicken
Dinner American

Southwest Chicken

4.3

Prep
5 min
Cook
30 min
Total
35 min

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

The Cheese Thing
Dinner American

The Cheese Thing

4.1

Prep
Cook
Total

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

Chicken Spaghetti with Rotel
Dinner American

Chicken Spaghetti with Rotel

4.6

Prep
15 min
Cook
20 min
Total
35 min

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

Sour Cream Chicken Enchilada Casserole
Dinner American

Sour Cream Chicken Enchilada Casserole

4.7

Prep
15 min
Cook
30 min
Total
45 min

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

Hot Sausage Dip
Appetizer American

Hot Sausage Dip

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
  2. 2 Drain sausage and stir in onions. Cook until slightly tender, about 2 minutes. Mix in diced tomatoes with green chile peppers. Stirring occasionally, allow the mixture to simmer approximately 15 minutes.
  3. 3 Blend cream cheese and sour cream into the sausage mixture. Season with crushed red pepper.

By Carey

Al's Sufferin' Succotash
Dinner American

Al's Sufferin' Succotash

4.4

Prep
5 min
Cook
20 min
Total
25 min

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

Sausage Egg Muffins
Breakfast American

Sausage Egg Muffins

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup muffin tin.
  2. 2 Cook sausage in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain.
  3. 3 Combine eggs, onion, and chile peppers in a large bowl. Add sausage, salt, and pepper; mix until well combined. Spoon 1/4 cup sausage mixture into each of the prepared muffin cups.
  4. 4 Bake in the preheated oven until eggs are set and a toothpick inserted into the center comes out clean, 15 to 20 minutes.

By SMILEYBLAKE

Easy Slow Cooker Salsa Chicken
Dinner American

Easy Slow Cooker Salsa Chicken

4.8

Prep
5 min
Cook
360 min
Total
365 min

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

Spruced-Up Zatarain's Jambalaya
Dinner American

Spruced-Up Zatarain's Jambalaya

4.8

Prep
10 min
Cook
40 min
Total
50 min

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

Easy Southwestern Chicken
American

Easy Southwestern Chicken

4.7

Prep
10 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. Seal bag and shake to mix. Measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir.
  2. 2 Put chicken in the bag with the remaining seasoning; shake to coat.
  3. 3 Heat olive oil in a large skillet over high heat. Turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes.
  4. 4 Reduce heat to medium-high. Stir tomato mixture with the chicken; bring to a boil, add rice, and stir.
  5. 5 Reduce heat to low. Sprinkle Cheddar cheese over the chicken mixture. Place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. Remove from heat to cool for 5 minutes before serving.

By Martha C

Cucamelon Pickles
Snack American

Cucamelon Pickles

4.8

Prep
20 min
Cook
5 min
Total
4345 min

Instructions

  1. 1 Inspect 1 large mason jar for cracks and the ring for rust; discard if defective. Immerse in simmering water until cucamelon mixture is ready. Wash new, unused lid and ring in warm, soapy water.
  2. 2 Place cucamelons, chile peppers, dill, mustard seeds, dill seed, and peppercorns in the sterilized jar.
  3. 3 Combine water, vinegar, and salt in a medium saucepan; bring to a boil. Stir until salt dissolves, about 1 minute. Remove from heat and let cool.
  4. 4 Pour vinegar mixture over cucamelons to completely cover. If you don't have enough liquid, mix equal parts water and vinegar to add to the jar. Close jar with the lid; let stand at least 3 to 4 days.

By nch

Creole Chicken Recipe
Dinner American

Creole Chicken Recipe

4.8

Prep
10 min
Cook
45 min
Total
55 min

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

Island Chicken with Fruit Salsa
Dinner American

Island Chicken with Fruit Salsa

4.0

Prep
15 min
Cook
30 min
Total
225 min

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