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This thick and cheesy corn chowder with shredded chicken, Hatch green chile peppers, and rice is a hearty meal with minimal prep time.
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A savory sauce to use as a dip with shrimp or spring rolls, in stir-fries and noodle dishes, even on whole wheat pizza crust instead of typical pizza sauce with feta, sun-dried tomatoes, chicken, and vegetables.
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Pressure cooker version of split pea soup for vegetarians. Smoky flavor added using chipotle peppers.
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This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Leftover cooked chicken and fresh or frozen corn kernels are combined with green chiles and oregano in this creamy corn chowder.
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This is a fast and easy side dish to go with chicken, beef or pork. The entire family will love these peas.
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Get Poblano Pepper Smash Recipe from Food Network
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Get Jamaican Pepper Pot Soup Recipe from Food Network
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Get Green Chile Cheeseburgers Recipe from Food Network
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Cilantro, mint and a hint of spice make this a magnificent chutney that would go great with lamb. I had searched everywhere for this recipe. The stars aligned one day and I not only found a fabulous house to rent, but a landlord who knew how to make Mint Chutney! This is Roselyn's recipe.
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Get Stuffed Baby Bell Peppers Recipe from Food Network
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This simple and quick pepper sauce using common ingredients, including black pepper and garlic, is similar to an Alfredo, only much lighter.