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Southern smothered pork chops are covered in an onion gravy; this updated version features red onion and strips of roasted poblano chiles, which lend a slight smoky flavor and a bit of heat.
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This spicy Sichuan condiment is the secret to Andrew Zimmern's Cold Peanut-Sesame Noodles recipe.
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Layers of cooked shredded pork sirloin roast, bread cubes, green chiles, goat cheese, and fresh sage are baked in an egg-milk base for this hearty brunch or main dish casserole.
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Adding chiles to a brine adds spicy flavor to traditional dill pickles.
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Serve with a hunk of Texas-sized cornbread.
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The mother sauce of Border Cuisine.
cooking.nytimes.com
The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
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Chef Deborah Schneider’s quick and versatile salsa.
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Authentic Mexican birria tacos, Jalisco-style, made with braised beef roast in a fragrant 3-chile sauce.
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Get Halibut Ceviche with Grapefruit and Chiles Recipe from Food Network
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Who said stuffing has to be typical? This delectable recipe is kicked up with flavorful chorizo sausage and mild green chilies...it's unexpected and really tasty!