Recipes

A hearty Tex-Mex casserole of slow-cooked tri-tip, fried corn tortillas layered with cottage cheese, jack and marble cheeses, tomato sauce, and green chiles.

A Tex-Mex enchilada-style casserole with layers of boiled chicken, green chiles, cream soups, and torn corn tortillas, all blanketed in shredded Cheddar cheese.

Chicken−Chile Casserole from Casserole Crazy.

A vegetable recipe for Chilean Black-Eyed Peas & Winter Squash.

A Carolina mountain recipe for Chile−Cheese Chowder.

Roasted whole chiles or bell peppers stuffed with green onions, cilantro, and two cheeses, all blanketed in a light egg and milk custard and baked until golden.

A gifts-in-a-jar recipe for Chile Pepper Oil.

A country inn recipe for Chile Slaw for the Brave.

Layered whole green chiles and two kinds of cheese in a savory egg custard batter, baked until puffy and golden — all the flavor of chiles rellenos without the frying.

A quick cowboy-style dinner of seasoned ground beef with chili seasoning, tomato sauce, cream of mushroom soup, ranch beans, and green chiles, topped with Cheddar and Fritos.

Corn and Green Chile Casserole from Casserole Crazy.

Layered corn tortilla enchilada casserole with seasoned ground beef, corn, green chiles, olives and enchilada sauce, finished with plenty of shredded cheese.

Copycat El Torito salad with a unique cilantro-pepita dressing made with roasted Anaheim chiles, Cotija cheese, and roasted pumpkin seeds.

A legendary Texas farmworkers' bean and ham hock soup from 1906, cooked low and slow with pinto beans and chile powder — served with cornbread and molasses.

if you can use a molcajete, do, otherwise use a blender for waterier