Type what you have

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
• ground beef
• carrot
• onion
• green onion
• garlic
• tomato paste
• seasoning salt
• flour
• water
• egg roll wrapper
• vegetable oil

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly. Remove beef from the skillet.
2. 2 Sauté carrot, onion, green onion, chile pepper, and garlic in the same skillet over medium heat until tender. Stir in tomato paste and season with seasoning salt. Stir in browned beef until well combined.
3. 3 Stir together flour and water in a small bowl until a watery paste is formed. Lay an egg roll strip on a clean work surface. Place a teaspoonful of meat mixture in the front part of strip. Starting from the right front corner, fold over to the left. You've started the triangle shape. Continue back and forth (making a triangular shape) until there is no more wrapper. Seal wrapper closed with paste. Continue this process until all of the strips and meat mixture are used.
4. 4 Heat oil in a large pot over high heat. Fry egg rolls in hot oil until crisp and golden. Drain on a paper towel-lined plate.

By Raffaella

Ingredients

• ✓ green chile pepper
• ghee
• mint
• salt
• garlic
• water
• tomato paste
• salt
• tomato
• zucchini
• eggplant
• potato
• onion
• cardamom
• nutmeg
• clove
• cinnamon
• allspice
• lamb
• ghee

Instructions

1. 1 Heat the ghee in a large pot over medium-high heat and stir in the lamb meat. Cook and stir until evenly browned. Season with allspice, cinnamon, cloves, nutmeg, and cardamom and mix well.
2. 2 Place a layer of onion on top of the lamb in the pot, but do not stir. Top with layers of potato, eggplant, zucchini, and tomatoes.
3. 3 Repeat the layers of vegetables until you have used them up, ending with tomatoes on top. Place the chile pepper in the center of the tomatoes. Season with salt. Dilute the tomato paste in the water, and pour it over the vegetables. Bring to a boil, reduce heat to low, and simmer 1 hour, until vegetables are tender.
4. 4 With a mortar and pestle, crush together the garlic, a pinch of salt, and the dried mint. Mix with 2 tablespoons of liquid from the pot, and drop by spoonfuls over the vegetables in the pot, but do not stir. Simmer for 5 minutes more.
5. 5 Transfer the stew to a wide bowl or serving dish by gently tipping the pot and letting it slide out into the serving dish, while maintaining its layers. Sprinkle with ghee, if desired.

By ALMALOU

Ingredients

• ✓ green chile pepper
• salt

Instructions

1. 1 Bring a large pot of water to a rolling boil. Add the chilies and boil for about 5 minutes. Drain, discarding all of the water. Transfer the chilies to a food processor or blender. Process until you get a thick but slightly chunky sauce. Add the salt and briefly pulse to mix in. Store in a glass jar in the refrigerator for up to 3 weeks, or spoon into an ice cube tray and stored in a freezer bag.

By Me Here

Ingredients

• ✓ green chile pepper
• sausage
• tomato
• cream cheese

Instructions

1. 1 Place sausage in a large skillet over medium heat. Cook and stir until no longer pink, about 8 minutes. Drain excess grease from the skillet.
2. 2 Combine diced tomatoes and cream cheese in a saucepan over medium-low heat; cook and stir until cream cheese is melted and smooth, about 5 minutes. Mix in sausage. Transfer to a serving bowl.

By Kelly

Ingredients

• ✓ green chile pepper
• water
• water
• cocoa powder
• vanilla extract

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

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
• butter
• corn tortilla
• egg
• cheddar cheese

Instructions

1. 1 Heat butter in a skillet over medium heat; cook and stir tortilla strips and green chile peppers until strips are softened, 2 to 3 minutes. Add eggs and Cheddar cheese; cook and stir until eggs are cooked through, 3 to 4 minutes.

By bakerbob

Ingredients

• ✓ green chile pepper
• chunk chicken
• tomato
• cream cheese
• cream of chicken soup

Instructions

1. 1 In a medium saucepan over medium heat, mix together the chicken, diced tomatoes with green chile peppers, cream cheese and cream of chicken soup. Cook 20 minutes, stirring frequently, until the dip begins to thicken.

By Beth

Ingredients

• ✓ green chile pepper
• shrimp
• provolone cheese
• bacon
• barbecue sauce

Instructions

1. 1 Peel, devein and butterfly the shrimp or prawns. (To butterfly shrimp: Split shrimp down the center, cutting almost completely through.)
2. 2 Insert a strip of provolone cheese and 1 teaspoon of the diced green chilies into each shrimp. Fold over the shrimp and wrap with a half strip of bacon. Secure with wooden picks.
3. 3 Cook shrimp on grill, basting with your favorite barbecue sauce, until bacon is cooked and shrimp is pink.

By Gabriella Campbell

Ingredients

• ✓ green chile pepper
• instant rice
• cream of celery soup
• sour cream
• cheddar cheese

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In an 8x8 inch baking dish combine rice, soup, chile peppers and sour cream. Sprinkle Cheddar cheese on top.
3. 3 Bake in preheated oven for 25 minutes.

By Michele O'Sullivan

Ingredients

• ✓ green chile pepper
• white hominy
• sour cream
• cheddar cheese
• cayenne pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a 2 quart casserole dish, mix together hominy, sour cream, cheddar cheese, chilies and cayenne pepper.
3. 3 Bake for 25 minutes in the preheated oven, or until heated through.

By Jeanie Bean

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
• ground beef
• onion
• processed cheese
• tomato

Instructions

1. 1 Place ground beef and onion in a large, deep skillet. Cook over medium high heat until beef is evenly brown and onions are soft. Drain and set aside.
2. 2 In a medium saucepan over low heat, melt the cheese. Mix in the ground beef, onion and diced tomatoes with green chile peppers. Serve warm.

By KRISTLE

Ingredients

• ✓ green chile pepper
• artichoke heart
• mayonnaise
• parmesan cheese
• cream cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix artichoke hearts, mayonnaise, 1 cup Parmesan cheese, cream cheese, and green chile peppers. Scoop mixture into a pie pan or medium baking pan. Top with remaining 1/2 cup of Parmesan cheese.
3. 3 Bake for 25 minutes or until bubbly and slightly browned. Serve warm.

By Cindy Epping

Ingredients

• ✓ green chile pepper
• sour cream
• pumpkin puree
• chicken broth
• water
• chili powder
• garlic powder
• hot pepper sauce

Instructions

1. 1 In a food processor or blender, puree the green chilies and sour cream until well blended. Set aside. In a medium saucepan, over medium-high heat, combine the pumpkin puree, chicken broth, and water. Season with chili powder, garlic powder and hot pepper sauce. Stir in 1/4 cup of the sour cream mixture.
2. 2 Bring to a boil, then reduce heat to medium and simmer, uncovered, for 5 minutes. Pour into serving bowls, and spoon a dollop of the sour cream mixture on top. Run a knife or the tip of a spoon through the dollop to swirl.

By Jennifer Fivas

Ingredients

• ✓ green chile pepper
• sausage
• tomato
• cream cheese

Instructions

1. 1 In a large skillet, cook sausage over a medium heat until browned and cooked through.
2. 2 Mix tomatoes and cream cheese into the skillet. Stir and continue cooking mixture over a medium heat until cheese has melted.

By Eric Hallett

Ingredients

• ✓ green chile pepper
• processed cheese food
• golden mushroom soup
• tomato

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

Ingredients

• ✓ green chile pepper
• artichoke heart
• artichoke heart
• mayonnaise
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, mix artichoke hearts, marinated artichoke hearts, green chile peppers, mayonnaise, Parmesan cheese and mozzarella cheese.
3. 3 Spread the mixture in a small baking dish. Bake in the preheated oven 30 minutes, until lightly browned and bubbly.

By Leanne Hockenberry

Ingredients

• ✓ green chile pepper
• chicken and rice soup
• tomato
• tomato sauce
• tortilla chip
• cheddar cheese

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

Ingredients

• ✓ green chile pepper
• cream cheese
• chili
• tomato

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

Ingredients

• ✓ green chile pepper
• self-rising flour
• white sugar
• beer
• cheddar cheese
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. 2 In a large bowl, stir together flour, sugar, beer, cheese and chilies. Spoon batter into prepared loaf pan; spread batter to evenly fill pan. Pour melted butter on top of loaf.
3. 3 Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of loaf comes out clean.

By Judi Teasdale

Ingredients

• ✓ green chile pepper
• chicken breast
• cream cheese
• mayonnaise
• cheddar cheese
• jalapeno pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place chicken breast halves on a medium baking sheet.
2. 2 Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred.
3. 3 Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, Cheddar cheese, green chile peppers and jalapeno pepper. Transfer the chicken mixture to a medium baking dish.
4. 4 Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.

By Kelley

Ingredients

• ✓ green chile pepper
• green bell pepper
• vinegar
• white sugar
• cayenne pepper
• fruit pectin
• green food coloring

Instructions

1. 1 Combine the bell peppers, chile peppers, vinegar, sugar, and cayenne pepper in a large pot. Bring to a boil over medium heat, stirring frequently. When the mixture comes to a rolling boil that cannot be stirred down, stir in the pectin. Cook for 5 more minutes at a boil, then remove from the heat. Stir in the green food coloring, if desired.
2. 2 Ladle jelly into hot sterile jars leaving 1/4 inch headspace. Process jars in a boiling water bath for 5 to 10 minutes to ensure a good seal.

By phyllis

Ingredients

• ✓ green chile pepper
• pork sausage
• processed cheese
• sour cream
• tomato
• green onion

Instructions

1. 1 Place ground pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
2. 2 In a medium saucepan over medium heat, melt processed cheese.
3. 3 Drain sausage and mix in a medium bowl with the melted processed cheese, sour cream, diced tomatoes with green chile peppers and green onions.

By DLEANN

Ingredients

• ✓ green chile pepper
• self-rising cornmeal
• egg
• milk
• cream-style corn
• monterey jack cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
2. 2 Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers. Spread batter into prepared pan.
3. 3 Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.

By Bea

Ingredients

• ✓ green chile pepper
• salad dressing
• garlic
• parmesan cheese
• artichoke heart
• green onion
• tomato

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix the creamy salad dressing, garlic, Parmesan cheese, green chile peppers and artichoke hearts.
3. 3 Transfer the mixture to a small baking dish. Bake uncovered in the preheated oven 30 minutes, or until bubbly and lightly brown. Garnish with green onions and tomato.

By David

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
• chorizo sausage
• tomato
• cream cheese
• processed cheese

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

Ingredients

• ✓ green chile pepper
• mozzarella cheese
• cheddar cheese
• mayonnaise
• red onion
• jalapeno pepper
• pepperoni sausage

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix together the mozzarella cheese, Cheddar cheese, mayonnaise, canned green chilies, onion, and jalapenos in a bowl until the mixture is thoroughly combined. Spread the dip out into an ungreased 9x13-inch baking dish, and top with a layer of pepperoni slices.
3. 3 Bake in the preheated oven until the dip is bubbling, about 45 minutes. Serve hot.

By Jennifer Snyder