285 chiles stuffed chile Recipes

water, vinegar, garlic clove, sliced, fresh marjoram or 1/8 tsp dried marjoram, bay leaf, salt, olive oil, poblano chiles , charred and peeled, chopped white onions, avocados, fresh lime juice, salt, lettuce leaf, pomegranate seeds or chopped fresh cilantro

poblano peppers (or aneheim for less heat), oil, white onion, chopped (abut 1 1/2 cups), assorted mushrooms, coarsely chopped (your choice ), garlic cloves, minced, fresh jalapeno chile, stemmed and chopped, tomato puree, toasted pecans, chopped, raisins, dried mango, chopped (or papaya, pineapple, craisins), dried oregano, dried thyme, cinnamon, sour cream, chopped walnuts, worcestershire sauce, garlic cloves, minced (about 2 tsp.), fresh pomegranate, seeded (about 1/2 cup seeds)

jalapeno chiles , or 8 cubanelle or anaheim peppers, cream cheese, softened, chopped kalamata or ripe black olives, cracked black pepper

chopped onion, minced garlic cloves, olive oil, salt, chopped green hatch chile, cumin, oregano, chicken breasts, pounded thin, grated cheddar cheese, cornmeal, sour cream

unsalted butter, chopped white onions, garlic cloves, minced, fresh anaheim chiles (about 6 large), seeded, chopped (scant 4 cups), fresh poblano chiles, seeded, chopped (about 3 cups), fresh jalapeno chiles, seeded (if desired), chopped (about 1 cup), ground new mexico chiles, coarse kosher salt, freshly ground black pepper, dried oregano, ground cumin, chopped fresh cilantro, monterey jack cheese, cut into 1/3-inch cubes (optional), eggs, low-salt chicken broth, ingredient info : look for anaheim chiles (california chiles), poblano chiles (a.k.a. pasillas), and ground new mexico chiles at some supermarkets and at latin markets.

more) whipping cream, coarsely grated queso chihuahua * (about 6 oz), fresh poblano chiles (each about 4 oz), bacon slices, coarsely chopped, butter, eggs, beaten to blend in large bowl, dried guajillo chiles, seeded, sliced very thinly into strips, fresh cilantro sprigs, corn tortilla chips, sliced tomatoes

vinegar, vegetable oil, salt, freshly ground pepper, poblano peppers (can be substituted with bell peppers), black beans, washed and soaked overnight, garlic clove, chopped, vegetable oil or lard, onion, chopped, ripe avocados, raw green tomatoes, sauteed green tomatoes, onion, chopped, garlic clove, minced, handful cilantro, green chiles, finely chopped, cream , yogurt or creme fraiche, salt and freshly ground black pepper

poblano chiles, fresh wild mushrooms (shiitake or oyster), red bell pepper, green bell pepper, yellow bell pepper, olive oil, salt and freshly ground black pepper, cilantro sauce , recipe follows

green chiles, grated cheddar cheese, egg, beaten, mayo, softened cream cheese, crushed corn flakes (your choice )

poblano chiles, orange juice, fresh lime juice, avocado, peeled, pitted and cubed (ripe ), fresh jalapeno, minced, scallion, chopped, fresh coriander, chopped, pomegranate arils, salt, feta cheese, crumbled

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

unsalted butter or olive oil, yellow onion, minced (about 1 1/2 cups), dry sherry , such as amontillado, black raisins, apple, peeled and cut into medium dice (about 1 cup), cumin seeds , crushed in a mortar, fresh oregano, finely chopped, new mexico red chile powder or other chile powder with mild to moderate heat, leftover vegetable or sweet tamales, chopped into small pieces, about 3 cups (see notes), day-old leftover cornbread, crumbled (see notes ), lightly toasted pine nuts, minced italian parsley, kosher salt and pepper to taste, chicken broth , as needed

anaheim chiles , charred, stemmed, and seeded, left whole for stuffing, two 6-oz cans albacore tuna in water, drained, fresh peas (from 1 lb in the shell), or canned, or frozen and thawed, fresh corn kernels (from 1 ear), or canned, or frozen and thawed, mayonnaise, kosher salt and freshly ground black pepper, sliced carrots, olive oil, garlic, peeled, red onions, halved and thinly sliced, white distilled vinegar, crumbled dried mexican oregano, bay leaves

sliced shiitake mushroom caps (about 2 oz), sliced green onions, low-sodium soy sauce, rice vinegar, minced peeled fresh ginger, dark sesame oil, sambal oelek (ground fresh chile paste) or chile paste with garlic, peeled and deveined medium shrimp, garlic clove, thinly sliced, water-packed extrafirm tofu, drained, low-sodium soy sauce, rice vinegar, hot cooked short-grain rice, sliced green onions (optional)

poblano chiles (about 9 oz), grated parmesan cheese, fresh corn kernels (about 1 ear ), chopped red onion, chopped plum tomato, dry breadcrumbs, chopped fresh cilantro, plain nonfat yogurt, reduced-fat mayonnaise, chili powder, pepper, vegetable cooking spray, plain nonfat yogurt

poblano chiles , roasted and peeled, vinegar, butter, olive oil, onion, finely chopped, cooked crabmeat or 1 (6 oz) can crabmeat, flaked, chopped chives or 2 tbsp green onions, mango, peeled and finely chopped, salt, pepper, mangoes, peeled and cut into large chunks, cider vinegar, chicken stock, canned mango nectar (not juice), garlic clove, roasted and chopped, salt, fresh ground black pepper, olive oil, olive oil, sugar (optional), thyme

ground cumin, eggs, hard cooked, peeled , and halved lengthwise, sour cream or 3 tbsp mayonnaise, minced scallion top, fresh lime juice, canned chipotle chile in adobo, finely chopped, adobo sauce, kosher salt, chopped fresh cilantro, for garnish

ears of corn, shucked (or 3 medium), salt , to taste, black pepper , to taste, whole fresh poblano chiles, queso fresco or 4 oz sharp white cheddar cheese, grated, scallions, minced, garlic clove, minced, fresh cilantro, finely chopped, currants (optional) or 3 tbsp raisins (optional), nonstick cooking spray, as needed, all-purpose flour, liquid egg substitute or 3 egg whites, lightly beaten, unseasoned breadcrumbs, stoneground yellow cornmeal or 1/4 cup blue cornmeal