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This authentic Mexican pork stew with guajillo and ancho chile peppers is full of smoky, complex flavor.
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Red peppers stuffed with ground turkey, quinoa, mushrooms, and tomato sauce, topped with melted Cheddar cheese make a great family meal.
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Chili con Carne! With chunks of chuck roast, browned in bacon fat and cooked with red kidney beans, red chili and chipotle chili, onion, garlic, jalapeños, tomatoes, and lime juice. Top with grated cheddar and chopped red onion. So GOOD!
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This recipe blends the sweetness of mango with the smokiness of chipotle peppers and the heat of jalapeno peppers for a special guacamole.
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Tomatoes, jalapeno chile peppers, green chile peppers and onion are combined with cilantro and garlic powder. Adjust the amount of jalapenos and cilantro as desired.
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Beef tri-tip roast made in the slow cooker is very easy to put together using garlic, beef bouillon, and onion for a warm and comforting meal.
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Grilled pork tenderloin dry rubbed with herbes de Provence and served with grilled peaches.
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This Forbidden Rice Salad is a colorful blend of black rice, bell peppers, and cashews tossed with a soy sauce, lime, and sriracha dressing.
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Slice up jalapeno peppers and coat with a seasoned flour mixture before frying in hot oil for a new twist on fries. Serve with your favorite creamy dressing.
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Roast the beef for these cheesesteaks in advance, then assemble with caramelized onions, peppers, and melted provolone just before your guests arrive.
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These spicy burgers are full of flavor and smell amazing. They stand on their own, but onions or roasted peppers give them even more of a kick!
cooking.nytimes.com
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.