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Cherry Tomato Chutney
Pantry African

Cherry Tomato Chutney

4.2

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place cherry tomatoes in a medium saucepan. Add just enough water to cover the bottom of the pan. Bring to a boil over medium-high heat, and let cook until tomatoes are soft and broken.
  2. 2 Mix white onion, green onion, cilantro, and chile peppers in a medium bowl; add hot cooked tomatoes and mix well. Season with salt, pepper and lemon juice to taste.

By Valeriekooka

Best Homemade Chow Chow
Pantry American

Best Homemade Chow Chow

4.8

Prep
60 min
Cook
20 min
Total
320 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine green tomatoes, onions, bell peppers and salt in a large stockpot; mix well, cover, and refrigerate for 4 hours to overnight.
  3. 3 Drain green tomato mixture; add hot chile peppers, vinegar, sugar, and horseradish. Wrap cinnamon, allspice, and cloves in cheesecloth or a porous bag; add to tomato mixture.
  4. 4 Bring tomato mixture to the boil over medium heat and simmer until vegetables are tender, stirring often, about 15 minutes. Remove from heat.
  5. 5 Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area for up to 1 year.
  8. 8 Store any opened jars of chow chow in the refrigerator for up to 3 months.

By SLT

Panang Curry Paste
Pantry Thai

Panang Curry Paste

5.0

Prep
25 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Place red chile peppers in a bowl and cover them with warm water. Let sit until rehydrated, about 10 minutes. Drain.
  2. 2 Place green chile peppers, coriander seeds, cumin seeds, mace, and cardamom in a large, dry skillet over medium heat. Toast until fragrant, 2 to 3 minutes.
  3. 3 Transfer red chile peppers and toasted spices to a mortar and pestle. Add shallots, garlic, lemongrass, cilantro root, peppercorns, lime leaves, galangal, shrimp paste, and salt. Pound together into a coarse paste. The past will keep in the refrigerator for several weeks.

By Wiley

Green Chile Cheese Beer Bread
Dinner Mexican

Green Chile Cheese Beer Bread

3.9

Prep
15 min
Cook
60 min
Total
75 min

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

Green Chili and Cheese Chicken
Dinner Mexican

Green Chili and Cheese Chicken

4.5

Prep
10 min
Cook
30 min
Total
40 min

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

Easy Mexi-Cheese Dip
Appetizer Mexican

Easy Mexi-Cheese Dip

3.2

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place cheese food in a microwave-safe dish. Stir in the soup and tomatoes.
  2. 2 Cover the dish and microwave on high for 2 minutes. Remove the dish from the microwave and stir well. Continue cooking in 1 to 2 minute increments, stirring between sessions until the cheese has melted. Serve hot or cold.

By kyalamode

Easy Tortilla Soup
Mexican

Easy Tortilla Soup

4.5

Prep
Cook
Total

Instructions

  1. 1 In a medium saucepan over medium high heat, combine the soup, tomatoes and chilies and tomato sauce. Bring just to a boil and remove from heat. Place some tortilla chips in the bottom of an individual bowl and sprinkle cheese over the chips. Pour soup over the chips and cheese.

By Pat

Chili Dip
Appetizer Mexican

Chili Dip

4.6

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine cream cheese, chili without beans, and diced tomatoes with green chile peppers in a medium, microwave safe bowl.
  2. 2 Microwave mixture on high for 1 minute. Remove from microwave, stir and repeat until the mixture is hot and thoroughly blended.

By Judy H

Chorizo Queso Dip
Appetizer Mexican

Chorizo Queso Dip

4.8

Prep
10 min
Cook
95 min
Total
105 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until well browned and crumbly, 5 to 7 minutes; drain well and transfer to a slow cooker.
  2. 2 Add diced tomatoes with chiles, cream cheese, and processed cheese to slow cooker; stir well. Cover and cook on Low until cheese has melted, stirring occasionally, about 1 ½ to 2 hours.

By Christina

Southwestern Style Fifteen Bean Soup
Mexican

Southwestern Style Fifteen Bean Soup

3.7

Prep
15 min
Cook
480 min
Total
975 min

Instructions

  1. 1 Rinse and sort the beans in the mix. Place them in a slow cooker on low setting with the water. Cook overnight. The next morning, add the ham, chile peppers, chili powder, crushed red pepper, onion and garlic and continue to cook on low for 8 hours.

By terrielyn

Mexican Mole Sauce
Mexican

Mexican Mole Sauce

4.1

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat oil in a medium saucepan over medium heat. Cook onion in oil until tender. Mix in cocoa powder, cumin, cilantro, and garlic. Stir in tomato soup and green chile peppers.
  2. 2 Bring sauce to a boil, reduce heat to low, cover, and simmer for 10 minutes.
  3. 3 Transfer to a gravy boat or pour directly over food to serve.

By ROSEP47

Mexican-Style Shredded Pork
Mexican

Mexican-Style Shredded Pork

4.5

Prep
15 min
Cook
420 min
Total
450 min

Instructions

  1. 1 Season roast with salt and place into a slow cooker. Scatter chile peppers and garlic over roast. Pour in 1/2 cup water and chipotle sauce. Cover and cook on Low for 7 hours.
  2. 2 When roast is almost finished, bring remaining 2 3/4 cups water and rice to a boil in a saucepan. Mix in lime juice and cilantro. Reduce the heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes. Keep warm.
  3. 3 Remove roast from the slow cooker and use two forks to shred meat. Return meat to the slow cooker and allow to sit until some liquid has been absorbed, about 15 minutes. Serve over cooked rice.

By TORAV

Queso con Carne
Appetizer Mexican

Queso con Carne

3.9

Prep
10 min
Cook
75 min
Total
85 min

Instructions

  1. 1 Place processed cheese and milk in a slow cooker.
  2. 2 Heat a large skillet over medium-high heat and cook and stir beef in the skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
  3. 3 Stir diced tomatoes and taco seasoning into ground beef and bring to a boil.
  4. 4 Transfer ground beef mixture to the slow cooker. Stir with milk and processed cheese.
  5. 5 Cook on High until cheese is melted, about 1 hour.

By Patti Baker

Chili Pepper, Corn, and Bacon Quiche
Mexican

Chili Pepper, Corn, and Bacon Quiche

3.5

Prep
15 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place pastry shell in a 9-inch pie pan or quiche pan. Prick the bottom and sides with a fork.
  3. 3 Bake in the preheated oven for 8 minutes. Remove and set aside. Leave the oven on.
  4. 4 Whisk half-and-half, eggs, salt, and pepper together in a medium bowl until light and fluffy.
  5. 5 Sprinkle cheese, corn, chile peppers, and crumbled bacon into the pie shell. Carefully pour egg mixture over top.
  6. 6 Bake in the oven until filling is just about set but a little wiggly in the center, about 30 minutes. Remove from the oven and cool for 10 minutes. Garnish with parsley and serve.

By lutzflcat

Tasty Taco Bean Dip
Appetizer Mexican

Tasty Taco Bean Dip

3.5

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Heat the olive oil in a large saucepan over medium heat. Stir in the green chile peppers and onion, and cook until tender.
  2. 2 Place baked beans in the saucepan. Stirring often, cook 10 minutes, or until beans are a smooth, mashed mixture.
  3. 3 Mix in taco seasoning mix and salsa. Transfer to a medium serving bowl. Top with Cheddar cheese. Microwave on high 1 to 2 minutes, if necessary, to melt the cheese. Serve warm.

By SGORDON

Four Seasons Enchiladas
Dinner Mexican

Four Seasons Enchiladas

4.4

Prep
15 min
Cook
20 min
Total
35 min

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

Southwestern Turkey Casserole
Dinner Mexican

Southwestern Turkey Casserole

4.5

Prep
15 min
Cook
30 min
Total
45 min

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

Breakfast Enchiladas
Breakfast Mexican

Breakfast Enchiladas

4.4

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Heat oil in a medium skillet over medium-high heat. Cook and stir potatoes and ham in hot oil until browned. Stir in chile peppers and 1/2 cup Cheddar cheese. Cook until cheese is melted.
  3. 3 Coat the bottom of a 9x13-inch baking dish with a small amount of enchilada sauce; pour remaining sauce into a shallow bowl. Dip each tortilla in sauce and fill with potato-ham mixture. Roll each as tightly as possible and place in the baking dish, seam-side down. Pour remaining sauce in the bowl over enchiladas and cover the dish with aluminum foil.
  4. 4 Bake in the preheated oven for about 20 minutes. Remove the foil and continue baking until lightly browned on top, about 10 minutes more. Serve hot.

By MAMASPICE

Tasty Breakfast Burritos
Breakfast Mexican

Tasty Breakfast Burritos

4.3

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons drippings; set sausage aside. Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Add the eggs and green chiles to the skillet; cook, stirring occasionally, until eggs are scrambled and set.
  3. 3 Lightly grease a 9x13 inch baking pan. Place the tortillas on a counter top or other clean surface. Cover each tortillas with portions on sausage, cheese and eggs. Roll up the tortillas and place them seam side down in the baking dish.
  4. 4 Heat reserved sausage drippings in the skillet. Sprinkle on the flour and stir. Add milk, stirring constantly, until the gravy begins to thicken. Pour the gravy on top of the tortilla rolls.
  5. 5 Bake in preheated oven for 10 to 15 minutes, until gravy is bubbly.

By Kayse

Ronaldo's Beef Carnitas
Dinner Mexican

Ronaldo's Beef Carnitas

4.6

Prep
10 min
Cook
240 min
Total
250 min

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

Sweet Pork for Burritos
Dinner Mexican

Sweet Pork for Burritos

4.7

Prep
30 min
Cook
480 min
Total
510 min

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

Chicken Mexicala
Dinner Mexican

Chicken Mexicala

4.1

Prep
30 min
Cook
30 min
Total
60 min

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