Type what you have

Ingredients

• ✓ green chile pepper
• cabbage
• tomato
• onion
• salt
• sugar
• peanut powder
• butter
• cumin seed
• cilantro

Instructions

1. 1 In a large bowl, toss together the cabbage, tomatoes, onion, chiles, salt, sugar and peanut powder until evenly combined.
2. 2 In a small saute pan, heat the clarified butter over medium heat. Add the cumin and stir until toasted. Remove from heat, pour over the salad mixture and gently mix together. Chill until serving, and serve garnished with cilantro.

By V J

Ingredients

• ✓ green chile pepper
• onion
• chicken broth
• tomato
• taco seasoning
• chicken breast
• cornstarch
• water
• mexican cheese blend
• cilantro

Instructions

1. 1 Combine onion, chicken broth, tomatoes, and taco seasoning in a large sauce pan; bring to a boil over medium heat. Stir in chicken; reduce heat to low, cover, and simmer until chicken is no longer pink, 4 to 6 minutes. Mix cornstarch and water in a small bowl until smooth; gradually stir into soup.
2. 2 Bring soup to a boil over medium-high heat; cook, stirring occasionally, until thickened, about 1 minute. Top with Mexican cheese and cilantro.

By ladyw4kids

Ingredients

• ✓ green chile pepper
• albacore tuna
• red onion
• oregano
• rosemary
• black pepper
• red pepper hummus

Instructions

1. 1 Mix tuna, onion, oregano, rosemary, chile pepper, pepper, and hummus together in a bowl.

By A Turtle in the Kitchen

Ingredients

• ✓ green chile pepper
• black bean
• red kidney bean
• great northern bean
• tomato
• feta cheese
• red onion
• greek seasoning
• garlic powder
• olive oil
• balsamic vinegar
• honey mustard
• worcestershire sauce

Instructions

1. 1 Mix black beans, kidney beans, great northern beans, diced tomatoes with green chile peppers, feta cheese, red onion, Greek seasoning, and garlic powder in a bowl.
2. 2 Whisk olive oil, balsamic vinegar, honey mustard, and Worcestershire sauce in a separate bowl; pour over bean mixture. Toss to coat. Refrigerate for about 2 hours for best flavor.

By MICAHGIBSON

Ingredients

• ✓ green chile pepper
• cottage cheese
• garlic
• cardamom
• clove
• butter
• onion
• ginger root
• garlic
• spinach

Instructions

1. 1 Mix cottage cheese, 1 clove of garlic, cardamom, and cloves thoroughly in a bowl. Cover and refrigerate until ready to serve.
2. 2 Heat the butter in a skillet over medium heat. Stir in the onion, ginger, green chile pepper, and 2 cloves of garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the spinach and cook until just wilted. Drain any excess liquid, and serve the spinach mixture over the seasoned cottage cheese.

By Clark Brown

Ingredients

• ✓ green chile pepper
• vegetable oil
• ground turkey
• onion
• cilantro
• egg
• garlic
• coriander
• paprika
• chili powder
• salt

Instructions

1. 1 Preheat the grill for medium heat and lightly oil the grate.
2. 2 Combine turkey, onion, cilantro, egg, garlic, chile pepper, coriander, paprika, chili powder, and salt in a large bowl; mix thoroughly. Divide mixture into twelve 1/4-cup portions; roll into log-shaped ovals and place on a baking sheet.
3. 3 Grill ovals over indirect heat, turning occasionally, until no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Susan

Ingredients

• ✓ green chile pepper
• black bean
• tomato
• chicken broth
• cumin
• salt
• black pepper
• cayenne pepper
• black bean
• rice
• sour cream

Instructions

1. 1 Place 2 cans black beans, diced tomatoes with green chile peppers, 1 cup chicken broth, cumin, salt, black pepper, and cayenne pepper into a blender and blend until smooth; pour into a saucepan.
2. 2 Add remaining chicken broth and 1 can black beans. Place saucepan over medium heat, bring mixture to a simmer, and cook soup for 15 minutes.
3. 3 Place 1/2 cup hot rice into each of 6 bowls. Ladle soup over rice and top each serving with 1 tablespoon sour cream.

By Jenny Wells

Ingredients

• ✓ green chile pepper
• jicama
• red bell pepper
• green bell pepper
• red onion
• carrot
• ginger root
• water
• vinegar
• white sugar
• salt

Instructions

1. 1 Combine jicama, bell peppers, onion, green chile peppers, carrot, and ginger in a large bowl.
2. 2 Whisk water, vinegar, sugar, and salt together in a separate bowl; pour over vegetable mixture and toss to coat. Refrigerate for at least 1 hour before serving.

By lola

Ingredients

• ✓ green chile pepper
• cream cheese
• sour cream
• mayonnaise
• onion
• tomato
• garlic powder
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Stir together cream cheese, sour cream, and mayonnaise until smooth. Add onion, canned tomatoes with green chilies, garlic powder, salt, and pepper. Stir in Cheddar cheese. Refrigerate until set, at least 2 hours.

By MICAHGIBSON

Ingredients

• ✓ green chile pepper
• tomato
• corn
• yellow corn
• white corn
• white corn
• chipotle pepper
• cucumber
• red bell pepper
• cilantro
• red onion
• lime

Instructions

1. 1 Mix diced tomatoes with chile peppers, all corn, cucumber, bell peppers, cilantro, red onion, and lime juice together in a large bowl.

By experimentalcook

Ingredients

• ✓ green chile pepper
• cooking spray
• onion
• garlic
• chili powder
• chicken broth
• cumin
• tomato
• green bell pepper
• shrimp
• cod
• yogurt

Instructions

1. 1 Gather all ingredients.
2. 2 Spray a large saucepan with cooking spray and heat over medium-high heat. Add onion and sauté, stirring often, until translucent, about 5 minutes. Add garlic and chili powder; sauté until fragrant, about 2 minutes.
3. 3 Stir in chicken broth, chile peppers, and cumin; bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
4. 4 Add tomatoes, bell pepper, shrimp, and cod; increase the heat to medium and return to a boil. Reduce the heat to low, cover, and simmer for 5 more minutes.
5. 5 Gradually stir in yogurt until heated through.

By CHEFETTE

Ingredients

• ✓ green chile pepper
• corn kernel
• zucchini
• red onion
• pimento pepper
• olive oil
• lime juice
• cider vinegar
• cumin
• salt
• black pepper
• garlic salt

Instructions

1. 1 Toss corn, zucchini, red onion, green chiles, and pimentos together in a large bowl.
2. 2 Combine olive oil, lime juice, cider vinegar, ground cumin, salt, black pepper, and garlic salt in a jar with a lid; seal and shake well.
3. 3 Pour vinaigrette over corn mixture; gently stir to coat. Cover; chill in the refrigerator before serving, at least 3 hours.

By KRISTIS1

Ingredients

• ✓ green chile pepper
• chicken
• green bell pepper
• cumin
• salt
• water
• tomatillo
• garlic
• tortilla chip
• colby-jack cheese
• avocado
• black olive
• cilantro

Instructions

1. 1 Combine chicken, bell pepper, cumin, and salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
2. 2 Remove chicken and reserve 4 cups cooking broth in the pot. Remove and discard skin and bones; shred meat and set aside.
3. 3 While the chicken is cooling, combine tomatillos and chile peppers in a pot and cover with water; bring to a boil. Reduce heat and simmer until the skins are soft, 5 to 8 minutes, being careful not to overcook. Drain and allow to cool slightly. Peel and chop finely.
4. 4 Combine tomatillos, chile peppers, and garlic in a blender; process for 30 seconds, making a green sauce. Add sauce to reserved chicken broth. Add chicken and bring to a boil.
5. 5 Divide tortilla chips between 4 bowls. Ladle chicken soup over chips, then top with Colby-Jack cheese, avocado, olives, and cilantro sprigs.

By quilesj

Ingredients

• ✓ green chile pepper
• rice vinegar
• lime juice
• fish sauce
• garlic
• sugar
• sesame oil
• vegetable oil
• black pepper
• chicken breast
• cabbage
• carrot
• onion
• peanut
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together the chopped green chiles, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil, and black pepper until the mixture is thoroughly combined and the sugar is dissolved.
3. 3 Place the chicken, cabbage, carrot, onion, peanuts, and cilantro in a salad bowl, and toss thoroughly together with tongs.
4. 4 Pour the dressing over the salad and toss again. Serve immediately.

By Jia T

Ingredients

• ✓ green chile pepper
• olive oil
• onion
• garlic
• oregano
• chicken broth
• tomato
• zucchini
• yellow squash
• corn
• processed cheese
• black pepper
• cilantro

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Cook onion and garlic until tender; season with oregano.
2. 2 Mix in chicken broth and tomatoes. Bring mixture to a boil. Stir in zucchini, yellow squash, corn, and chile peppers. Reduce heat to low; simmer until squash is tender, about 10 minutes.
3. 3 Stir cubed processed cheese into soup. Continue to cook and stir until cheese is melted; season with pepper. Mix in cilantro just before serving.

By Always Cooking

Ingredients

• ✓ green chile pepper
• butter
• onion
• garlic
• potato
• all-purpose flour
• beef broth
• milk
• cumin
• oregano
• salt
• monterey jack cheese
• cheddar cheese
• black pepper

Instructions

1. 1 Heat butter in a large Dutch oven or heavy-bottomed soup pot over medium heat until melted. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in potatoes and cook for 1 minute.
2. 2 Sprinkle in flour and stir until smooth. Cook for 1 minute, stirring continuously, until browned but not burned. Slowly pour in broth and stir until well incorporated; bring to a simmer. Cover and cook, stirring every 15 minutes, until potatoes are tender, about 30 minutes; do not allow to boil.
3. 3 Stir in chile peppers, milk, cumin, oregano, and salt. Bring to a simmer, then immediately remove from heat; do not allow to boil. Add Monterey Jack cheese and Cheddar cheese; stir until melted. Season with pepper and serve.

By Franny

Ingredients

• ✓ green chile pepper
• canola oil
• vegetable oil
• ground turkey
• garlic
• ginger root
• red onion
• cilantro
• salt
• soy sauce
• black pepper
• paprika
• mustard
• cumin
• worcestershire sauce

Instructions

1. 1 Preheat the grill for high heat. Lightly oil the grate.
2. 2 Mix together ground turkey, garlic, ginger, chile peppers, red onion, cilantro, salt, soy sauce, black pepper, paprika, mustard, cumin, and Worcestershire sauce in a large bowl until well combined. Form mixture into 8 burger patties.
3. 3 Cook patties on the preheated grill until well done, 5 to 10 minutes per side.

By FOOD_DIVA

Ingredients

• ✓ green chile pepper
• olive oil
• onion
• garlic
• masa harina
• chicken stock
• chicken
• black bean
• fire-roasted diced tomato
• enchilada sauce
• chipotle pepper in adobo sauce
• cumin
• garlic powder
• mexican cheese blend
• salt

Instructions

1. 1 Heat oil in a soup pot over medium to medium-high heat. Add onion and saute until tender and beginning to get some color, about 8 minutes. Add garlic and saute until fragrant, about 1 minute.
2. 2 Stir in masa harina and cook for 1 minute. Add chicken stock and stir until well blended. Add chicken, black beans, diced tomatoes with juice, enchilada sauce, chile peppers, chipotle in adobo sauce, 1 teaspoon cumin, and 1 teaspoon garlic powder. Stir until well blended and bring to a simmer. Reduce heat and simmer until heated through, about 15 minutes.
3. 3 Add Mexican cheddar, one handful at a time. As it melts into the soup, add a little more until all has been added and is incorporated. Adjust salt and other seasonings as needed.

By Rebekah Rose Hills

Ingredients

• ✓ green chile pepper
• egg
• olive oil
• black pepper
• salt
• cilantro
• oil-cured black olive
• carrot
• lemon zest
• lemon
• green bell pepper
• red onion
• roma tomato
• garlic
• lentil
• salt
• water

Instructions

1. 1 Bring the water and salt to a boil in a saucepan over high heat. Pour the lentils into the water while stirring constantly. Reduce heat to low, cover, and simmer until the lentils are tender but still hold their shape, about 30 minutes. Drain well.
2. 2 Transfer the lentils to a mixing bowl and stir in the garlic, seeded tomatoes, red onion, green bell pepper, and chile pepper. Add the juice of 1 lemon plus 1 teaspoon of the zest. Mix in the shredded carrot, olives, and cilantro.
3. 3 Season with salt and black pepper, and drizzle with olive oil; mix well. Refrigerate for at least an hour to allow the flavors to blend.
4. 4 Before serving, mix the salad again and add more lemon juice or olive oil if needed. Transfer to a serving dish and garnish with sliced eggs.

By TUNISIANSWIFE

Ingredients

• ✓ green chile pepper
• garlic powder
• oregano
• cumin
• cilantro
• onion
• celery
• carrot
• green chile
• tomato sauce
• tomato
• chicken broth
• salt
• garlic powder
• cumin
• egg
• bread crumb
• white rice
• ground beef

Instructions

1. 1 Make the meatballs: Mix ground beef, uncooked rice, bread crumbs, egg, cumin, garlic powder, and salt together in a large bowl until well combined.
2. 2 Start the soup: Bring chicken broth to a boil in a large stockpot over medium heat.
3. 3 Meanwhile, form 1 1/2-tablespoon portions of the beef mixture into 1-inch meatballs.
4. 4 When chicken broth is boiling, reduce the heat to a simmer. Drop in meatballs and simmer until cooked through, about 20 minutes.
5. 5 Add diced tomatoes, tomato sauce, and diced chiles; stir in carrots, celery, onion, cilantro, cumin, oregano, and garlic powder. Simmer soup until vegetables are cooked and flavors are blended, about 1 hour.

By Punky

Ingredients

• ✓ green chile pepper
• water
• egg
• butter
• sugar
• salt
• all-purpose flour
• water
• egg
• pepper jack cheese
• water
• tomato
• currant
• chicken
• cayenne pepper
• oregano
• cumin
• chipotle pepper
• black pepper
• salt
• garlic
• poblano pepper
• onion
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Pour olive oil into a saucepan; add onion, poblano, garlic, salt, pepper, chipotle, cumin, oregano, cayenne, and cooked chicken, pressing down as you go. Add currants.
3. 3 Place saucepan over high heat; cook until onions begin to soften slightly, about 3 minutes. Stir in diced tomatoes with green chiles. Pour in 1/3 cup water and mix to combine.
4. 4 Bring mixture to a simmer; reduce heat to medium and cook, stirring occasionally, until liquids are cooked down, 30 to 45 minutes. Remove from heat and let cool to room temperature, about 30 minutes. Chill thoroughly before use, 1 to 2 hours.
5. 5 While filling simmers, combine flour, salt, and sugar for dough in a bowl with your hand. Grate in cold butter, pausing as needed to combine.
6. 6 Drizzle in beaten egg and water. Mix with a fork until it starts to form a shaggy dough.
7. 7 Use your hands to squeeze mixture into a lump of dough; transfer to a work surface and knead into a ball of dough, 10 to 15 seconds. Wrap dough in plastic wrap and refrigerate for at least 1 hour, up to overnight.
8. 8 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Unwrap chilled dough and transfer to a lightly floured work surface. Use a bench scraper to divide into 8 equal pieces. Roll each piece into an 8-inch circle.
9. 9 Drain any excess juice from filling. Top each dough circle with a rounded 1/2-cup measure of the chicken mixture. Sprinkle some pepper Jack cheese over top.
10. 10 Brush edges of each dough circle with a small amount of water to dampen; fold over and seal with fingertips, making sure to not trap in any pockets of air. Crimp using your fingertips or a fork.
11. 11 Combine beaten egg and 2 teaspoons water for egg wash. Transfer empanadas to the prepared baking sheet and brush over egg wash. Sprinkle with cayenne.
12. 12 Bake in the center of the preheated oven until browned and crispy on the edges, about 35 minutes. Transfer to a wire rack to cool for about 5 minutes before serving.
13. 13 Serve warm and enjoy!

By John Mitzewich

Ingredients

• ✓ green chile pepper
• onion
• cilantro
• mint leaf
• tamarind juice
• lemon juice
• salt
• water

Instructions

1. 1 Combine onion, cilantro, mint, chile pepper, tamarind juice, and salt in a food processor. Process to a fine paste, adding enough water to achieve a thick sauce.

By peep

Ingredients

• ✓ green chile pepper
• green lentil
• white rice
• ginger root
• cumin seed
• salt
• cooking spray
• onion

Instructions

1. 1 Place the lentils and rice into a large container and cover with several inches of cool water; let stand 4 hours to overnight.
2. 2 Blend the lentils, rice, green chile peppers, and ginger together into a smooth paste using a blender or food processor. Stir the cumin seed and salt into the paste.
3. 3 Prepare a flat griddle (tawa) or large, flat-bottomed skillet and place over medium-low heat. Ladle the lentil batter onto the middle of the heated surface and spread into a thin circle using the back of the ladle. Sprinkle with 1 tablespoon of onions and press the onions onto the pesarattu using your ladle or spatula. Cook for a few minutes and flip over to the other side. Cook a few more minutes, transfer to a plate and serve immediately. Dosas are best eaten hot and crispy right off the tawa.

By SUSMITA

Ingredients

• ✓ green chile pepper
• cucumber
• semolina flour
• coconut
• rice flour
• ginger
• salt
• water
• oil

Instructions

1. 1 Combine cucumber, semolina flour, coconut, rice flour, green chile, ginger, and salt in a bowl. Mix well. Add water and mix again. Let batter rest 30 to 45 minutes.
2. 2 Heat a pan over medium heat and brush with oil. Pour a ladleful of batter into the pan and spread it out gently and uniformly; the batter will not be smooth, so it will not be possible to spread it thinly. Cook dosa until golden brown on the bottom, about 1 minute. Flip and cook until golden brown on the other side, about 1 minute more. Repeat with remaining batter.

By Anubalas Kitchen

Ingredients

• ✓ green chile pepper
• vegetable oil
• cashew
• onion
• corn kernel
• paneer
• salt
• white sugar
• cilantro

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Stir in the cashews; cook and stir until fragrant, about 1 minute. Stir in chiles and onion; cook and stir until onion is translucent, about 5 minutes. Do not allow onion to brown.
2. 2 Stir corn and paneer into onion mixture; season with salt and sugar. Continue to cook and stir until hot, approximately 3 additional minutes. Before serving, stir in cilantro.

By cstopre

Ingredients

• ✓ green chile pepper
• potato
• salt
• coconut cream
• curry leaf
• cayenne pepper
• saffron
• garlic
• water

Instructions

1. 1 Combine the potatoes, salt, coconut cream, green chiles, curry leaves, cayenne pepper, saffron powder, garlic, and water in a saucepan. Cook over medium heat, stirring frequently, until the coconut cream thickens, about 15 to 20 minutes.
2. 2 Test the potatoes for doneness by piercing them with the tip of a paring knife. When the potatoes are tender, remove the pan from the heat. Let stand for 5 minutes before serving. Serve with plain rice.

By dylani

Ingredients

• ✓ green chile pepper
• potato
• ghee
• cumin seed
• ginger root
• chili powder
• coriander
• amchoor
• salt
• cilantro

Instructions

1. 1 Place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Drain and allow to cool slightly.
2. 2 Heat the ghee in a large skillet over medium heat. Lightly toast the cumin seeds in the ghee. Mix in the green chile peppers and ginger. Season with chili powder and coriander. Stir in the potatoes, and cook about 5 minutes. Season with amchoor and salt, and continue cooking about 15 minutes. Garnish with cilantro to serve.

By RG

Ingredients

• ✓ green chile pepper
• potato
• vegetable oil
• cumin seed
• curry leaf
• ginger
• turmeric
• salt
• whole wheat flour
• water

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until tender, 10 to 15 minutes. Remove from the heat.
2. 2 Heat 1 1/2 teaspoons vegetable oil in a medium skillet over medium heat. Add cumin seeds and cook until light brown, 2 to 3 minutes. Add chile peppers, curry leaves, and ginger; cook and stir for about 1 minute. Add potatoes, turmeric, and salt; cook and stir carefully for about 5 minutes.
3. 3 Transfer potatoes to a bowl and allow to cool, about 15 minutes.
4. 4 Place 1/2 cup flour into a shallow bowl. Combine the remaining flour and 1 1/2 teaspoons oil in a large mixing bowl; salt to taste. Mix with your hands while gradually adding water. Knead dough until a smooth ball forms. Divide into 6 evenly round balls.
5. 5 Roll each dough ball into a thick, circular shape. Form the cooled potato mixture into 6 round balls and place a potato ball on top of each dough circle. Fold all the dough sides over the potato filling to cover. Flatten each stuffed dough slightly while dipping both sides into the bowl of flour.
6. 6 Roll each dough to a thin, circular shape and set a few inches apart on parchment paper.
7. 7 Set a large skillet over medium heat and lightly spread with remaining oil. Place a stuffed paratha on the hot skillet and cook for 2 to 3 minutes. Flip over and cook the other side for 2 to 3 minutes. Remove to a serving plate and continue this same process for all the parathas. Serve hot.

By Aavi1325

Ingredients

• ✓ green chile pepper
• butter
• turmeric
• cumin seed
• garlic
• mustard green
• spinach
• cumin
• coriander
• salt

Instructions

1. 1 Melt butter in a large skillet or wok over medium-high heat; cook and stir turmeric, cumin seed, chile pepper, and garlic until fragrant, about 2 minutes.
2. 2 Stir in chopped mustard greens and spinach a little at a time, adding the tougher stems and thicker leaves first. Cook and stir until greens are thoroughly wilted.
3. 3 Stir in ground cumin, coriander, and salt. Cover, reduce heat, and simmer until greens are tender, about 10 minutes; add water as needed to keep greens moist.

By VALONE

Ingredients

• ✓ green chile pepper
• tapioca pearl
• potato
• vegetable oil
• cumin seed
• peanut
• curry leaf
• salt
• sugar
• cilantro
• lime juice

Instructions

1. 1 Rinse tapioca in a large container. Drain. Cover and let stand, 8 hours to overnight.
2. 2 Rinse tapioca again before starting to cook. Drain, cover, and set aside.
3. 3 Bring a large pot of water to a boil. Add potatoes; cook, stirring occasionally, until tender yet firm to the bite, 5 to 6 minutes. Drain.
4. 4 Heat oil in a large pan over medium heat. Add cumin seeds; cook until dark, about 30 seconds. Add potatoes, 3/4 cup peanuts, green chile peppers, and curry leaves. Season with salt. Saute until flavors combine, 7 to 10 minutes.
5. 5 Add sugar to the potato mixture; mix well. Add tapioca and remaining 1/4 cup peanuts. Reduce heat to low and cook, stirring constantly, until tapioca looks transparent, 10 to 15 minutes. Stir in cilantro and lime juice. Mix well. Add a bit more salt if desired. Serve hot.

By MSA