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Heat is an integral aspect of Southwestern cooking, so it’s no surprise that local chiles of all kinds accent the flavor of Thanksgiving Cooks put them in everything from Hatch turkey rubs to chipotle mashed potatoes to chiltepin cranberry sauce, which uses the small, round, fiery hot chiles that are native to Arizona and northern Mexico You can make this sauce a day ahead and chill it; if it's too stiff for your tastes when you remove it from the fridge, add a little water and sugar, reheat until simmering and then cool once more
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This nacho cheese sauce is perfect for your next party or game day get-together. Three kinds of cheese are melted into a thick and creamy white sauce. Spice it up as much or little as you like!
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Get Killer Baja Chili Rellenos Mariscos (Roasted Poblano Chiles Stuffed with Seafood and Rice) Recipe from Food Network
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Lori Stephens's grand-prize winning recipe from South Pittsburg, Tennessee's National Cornbread Cook-off showcases cornbread batter in delicate pan-fried cakes topped with a spicy ancho chili and shrimp sauté.
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Get Grilled Stuffed Jalapeno Chiles Recipe from Food Network
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Get Corn and Shrimp 'Pancakes' Topped with Huitlacoche Butter and Ming's Mole Sauce Recipe from Food Network
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Get Chiles Poblanos Rellenos Recipe from Food Network
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Authentic Mexican stuffed peppers start as fresh poblano peppers, roasted in the oven, skinned, and stuffed with cotija cheese. Floured and dipped in egg, the peppers are fried to tasty golden brown.
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This easy delicious dish is perfect in the winter, and light enough for summer. Anyone who loves stuffed chiles rellenos will LOVE this more simple recipe, with just as much great flavor.