21 Best Anaheim Pepper Recipes You Should Make

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Spiced Pork Stuffed Hatch Chile

Spiced Pork Stuffed Hatch Chile is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT50M · Cook: PT50M · Total: PT100M · Yield: [‘2’, ‘2 servings’]

Spicy, smoky, and a little sweet, Spiced Pork Stuffed Hatch Chile is great as a party entrée, main meal or regular weeknight dinner. Easy comfort food with delicious Mexican flavors that your whole family will love!EASY – Easy recipe, perfect for beginners as well. You can easily replace the hatch chile with banana peppers or even bell peppers. Hatch chile is only available for a short time in late summer, and this is a great recipe to enjoy the flavor of those peppers.

Ingredients

• 450 g pork mince (1 lb)
• 1 tbsp oil
• ½ tsp ground cumin
• ½ tsp sweet paprika
• ¼ tsp cayenne pepper (optional)
• 1 tsp white sugar
• ½ tsp garlic powder
• ½ tsp onion powder
• 2 roasted hatch chile (roughly chopped)
• Salt and pepper to taste
• 1 – 2 tsp lime (or lemon juice)
• 4 large hatch chile peppers
• Oil
• Salt and pepper (to taste)
• Grated cheese (cheddar, monterey jack or pepper jack)
• ⅓ cup cilantro (loosely packed)
• ⅔ cup greek yogurt (or sour cream)
• 3 tsp lime or lemon juice (to taste)
• Salt and pepper (to taste)

Instructions Pork Filling (can be made ahead of time)

1. Heat a non-stick pan over medium high heat.
2. Add about 1 tbsp oil. When the oil is hot, add the minced pork along with all the spices (everything except for hatch chile and lime juice) and a generous pinch of salt. Cook over medium high heat while separating the meat and mixing in the spices.
3. When the pork is cooked through, add the chopped roasted hatch chile and lime juice, and season to taste. Stir to mix and heat through.
4. Remove from the heat and let it cool slightly. Make the yogurt sauce and prepare the chile while the stuffing is cooling.

Cilantro Yogurt Sauce

1. Place the cilantro, yogurt, lemon juice and a pinch of salt and pepper in a small food processor. Process until the cilantro is mixed well with the yogurt. Season to taste if needed. Keep in the fridge until needed.

Stuffed Chile

1. Preheat the oven to 350°F. Lightly oil (or line) an oven-proof dish with some olive oil.
2. Wash and dry the hatch chile.
3. Cut a window in the hatch chile using a sharp knife as shown in the pictures in the post. Remove the seeds and white pith. Stuff the hatch chile with the cooked pork mince mix.
4. Place the stuffed chiles in the prepared oven-proof dish. Brush the chile peppers with some oil and sprinkle some salt and pepper over the peppers.
5. Bake in the oven for 15-20 minutes, until the chile peppers have softened and the pork is starting to caramelize. Sprinkle cheese over the openings on the peppers to cover the pork and return to the oven to roast for a further 10 minutes, or until the cheese has melted and is bubbly.
6. Remove from the oven and let it rest for just a few minutes.
7. Serve while hot with the cilantro yogurt sauce drizzled on top, and cracked pepper and chopped cilantro. Enjoy!

2. Green Chile Chicken Soup

Green Chile Chicken Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [’10’, ’10 servings’]

Green chile chicken soup is a hearty blend of roasted chile peppers, corn and shredded chicken. Serve with tortilla strips and it’s like your favorite enchiladas in a bowl.

Ingredients

• 4 Anaheim Peppers (fresh)
• 1 Onion
• 6 Garlic Cloves (peeled)
• 1 Serrano Pepper (fresh)
• 4 cups Chicken Broth
• 1 pound Chicken Breast (boneless, fully cooked, shredded and chopped)
• 14.75 ounces Del Monte Fire Roasted Corn (drained)
• 1 teaspoon Salt
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1/4 teaspoon Cumin (optional)
• 4 tablespoons Butter
• 1/2 cup Half N Half
• 1 cup Monterey Jack Cheese (shredded)
• Cooking Spray (like Pam)

Instructions

1. Set oven to broil (usually about 550℉) and allow to preheat. Spray baking sheet with cooking spray.
2. Wash Anaheims and Serrano. Remove stems from Anaheims, slice each pepper in half and place with skin side up on cooking sheet. Cut onion horizontally into four large slices and place on same cooking sheet. Place peeled garlic and whole Serrano on same cooking sheet. Place in oven on highest rack and allow to cook about 10-15 minutes. The peppers will be charred and onions will have a few charred looking bits. The garlic may be completely blackened so don’t worry. That’s what you are looking to find.
3. Place charred peppers in a bowl and cover with plastic wrap to “sweat” for 10 to 15 minutes. They need to cool enough for you to be able to handle them easily. Once cool enough to handle, carefully remove the charred skin from each. It should peel off easily. Remove skin, seeds and stem from Serrano. Place all the peppers in an electric blender with the onions and garlic.
4. Pour in 1 or 2 cups chicken broth in blender with the vegetables and process until smooth.
5. In large pot, pour in pepper mixture from electric blender and any remaining chicken broth. In same pot, pour in shredded chicken, corn and seasonings. Stir. Heat on the stovetop on medium until boil then reduce heat to simmer.
6. Stir in butter, then half n half, then cheese. Continue stirring until everything is fully melted and incorporated.
7. Serve immediately.

3. Grilled Bacon Wrapped Stuffed Anaheim Peppers

Bacon Wrapped Stuffed Anaheim Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

These grilled Bacon Wrapped Stuffed Anaheim Peppers are perfect to make as an appetizer for the holidays or even tailgating! Plus keto friendly as well as tasty!

Ingredients

• 8 Oz Cream Cheese
• 4 Anaheim Peppers
• 1 Pound Pork Sausage
• 1 Pound Bacon

Instructions

1. Slice your Anaheim Peppers and de-seed them. You will want to make a long slice down the whole pepper and then slots at the top.
2. Rinse off and pat dry your peppers
3. In a frying pan, brown up your sausage, you can do other flavors but we like the regular
4. Once browned move the sausage into a bowl and mix together with the cream cheese, I find it easy to do when warm so as to allow the cream cheese to soften faster.
5. Using a spoon, or your hand, stuff the peppers with the sausage and cream cheese mixture.
6. Wrap your stuffed Stuffed Anaheim Peppers with slices of bacon and secure with toothpicks.
7. Fire up your grill
8. Grill on the top rack or on the lower rack. Be sure to keep an eye on them in case the bacon drippings catch fire.
9. Serve and enjoy!

4. Pork Green Chili with White Beans

Pork Green Chili with White Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 tablespoons olive oil
• 1.5 pounds pork shoulder, cut into 1-inch cubes
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 cups chopped green chilies (roasted, canned, or fresh), with juices
• 2 cups cooked white beans (cannellini or Great Northern), or 1 (15-ounce) can, drained and rinsed
• 2 cups low-sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder (optional)
• Salt and black pepper, to taste
• 1 tablespoon lime juice
• Fresh cilantro, chopped, for garnish (optional)
• 1 jalapeño or green chile, minced (optional, for extra heat)

Instructions

1. 1. Prep all ingredients: pat the pork dry and cut into 1-inch cubes; chop the onion; mince the garlic; drain and rinse the beans if using canned.
2. 2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the pork in batches and brown on all sides. Transfer browned pork to a plate.
3. 3. In the same pot, add the onion and garlic; sauté until softened, about 3-4 minutes. Stir in cumin, oregano, smoked paprika, and chili powder; cook for about 1 minute until fragrant.
4. 4. Return the pork to the pot along with green chilies, beans, and chicken broth. Bring to a simmer, then reduce heat to low. Cover and cook until the pork is tender and flavors meld, about 40-60 minutes.
5. 5. Taste and adjust seasoning with salt, pepper, and lime juice. If you like more heat, add minced jalapeño or additional green chile.
6. 6. Serve hot, garnished with chopped cilantro if desired. Optional accompaniments: warm tortillas or crusty cornbread.

5. Smoked Blue Cheese Stuffed Bacon-Wrapped Chile Peppers

Smoked Blue Cheese Stuffed Bacon-Wrapped Chile Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [’12’, ’12 -15 1-inch stuffed pepper bites’]

This recipe includes all ingredients that are good in the world in my opinion: green chile peppers, cream cheese, blue cheese and bacon. The peppers are simple and quick to stuff and have a wonderful combination of smoky, creamy, tangy, salty flavors and textures you won’t be able to resist!

Ingredients

• 3 large fresh Anaheim Chile Peppers
• 3 ounces Cream Cheese (softened)
• 1 6-ounce tub Blue Cheese crumbles
• 9 slices Thick Bacon
• Wooden Toothpicks ((approximately 4 per chile pepper))
• Mesquite wood chips
• Foil drip pan to fit under the grate OR a homemade drip pan made from heavy duty foil

Instructions

1. Heat the gas grill to high until the grill temperature gauge registers temperature to 300 degrees.

Preparing the stuffed peppers:

1. Using a sharp kitchen knife, cut the length of chile pepper on the top side only (do not cut all the way through).
2. Using a dining knife (not sharp), gently scrape out all the seeds and any excess membrane.
3. Still using the dining knife, smear one ounce of the softened cream cheese in each of the three peppers. Using your fingers fill the pepper with blue cheese crumbles.

Wrapping the chile peppers with bacon:

1. Hold one end of a piece of bacon across the end of the chile pepper closest to the stem. Secure the bacon by inserting a toothpick through the end of the bacon through the chile pepper and through the bacon on the opposite side of the chile pepper (refer to photos above).
2. Holding the bacon strip taut, wrap the bacon slice around the chile pepper, slightly overlapping the prior wrap to cover. Insert toothpicks to secure as needed (approximately 4 per chile pepper). Depending on the size of the chile pepper, 2-3 pieces of bacon will be needed.
3. Grill on Indirect Heat. Once the grill is at temperature, turn off all burners except one on the outside of the grill (based on a 4 burner grill).
4. Clean the side of the grill with burners off with a wire brush. On this same side, carefully lift the hot grate with grill tools and deposit the drip pan underneath the clean grate. Rub the grate with oil and a folded paper towel.
5. Easy smoker method. Place a piece of heavy duty foil over the ignited burner and add a few handfuls of mesquite wood chip on top of the foil. Once the chips begin to smoke, add the prepared chile peppers to the clean, oiled grill (with burners off) and close the grill.
6. Check the grill periodically, ensuring a 300 degree temperature and adding more mesquite chips as needed to keep the smoke going. The stuffed peppers will be cooked in 25-30 minutes and will have a golden hue as well as the bacon will become hard (not crisp in the traditionally way).
7. Allow to cool slightly before slicing into 1-inch lengths across the pepper. Serve warm.

6. Green Chile Chicken and Rice

Green Chile Chicken and Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT70M · Total: PT80M · Yield: [‘8’, ‘8 people’]

An easy to make casserole made with rice, chicken and green chiles.

Ingredients

• 2 cups chicken broth
• 1 cup milk
• 1 teaspoon salt
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• ¼ teaspoon ground pepper
• 1 ½ cups rice (long grain white )
• 1 pound chicken breast (boneless, skinless, cut into chunks)
• ½ cup roasted chiles (diced)
• 4 ounces cream cheese (cut into small pieces)
• 1 cup shredded cheese (cheddar and monterey )

Instructions

1. Preheat oven to 375°F.
2. Lightly spray a baking dish. I used an 7×11″ dish.
3. Pour milk, chicken broth and seasonings into baking dish. Stir lightly to combine.
4. Add rice. Stir lightly and spread rice in an even level.
5. Place chicken throughout casserole dish
6. Add green chilies and cream cheese. (Cut cream cheese into small pieces)
7. Top with grated cheese
8. Cover with foil and place the casserole dish on a baking sheet and place both in a preheated 375° oven for 50 minutes. The baking sheet will catch any drips that may occur.
9. Carefully remove from oven and remove foil. The casserole isn’t finished yet. Give it a gentle stir to make certain the rice in the corners of the pan doesn’t become dry. I also stir the cream cheese to help spread it around.
10. Recover pan with foil and return to the oven for 10-20 minutes until rice is fully cooked. If the rice still isn’t cooked, keep in oven for another 5-10 minutes. Every oven is different, and this may vary according to your oven and the size and type of pan you use.
11. Remove foil and continue cooking for 10 minutes until top browns slightly
12. Remove from oven and tent loosly with foil for 5 minutes. This allows the casserole to cool a bit and for everything to meld together.
13. Top with freshly chopped parsley or cilantro for garnish, optional.
14. Serve hot

7. Chimichurri

Chimichurri Sauce Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘8’, ‘8 servings (makes about 1 cup)’]

Fresh, tangy, and garlicky chimichurri sauce comes together in minutes with parsley, garlic, oregano, vinegar, and olive oil. Use it as a marinade, dipping sauce, or finishing sauce for steak, chicken, veggies, and more.

Ingredients

• ½ cup chopped parsley (flat-leaf parsley)
• 4 cloves garlic (minced)
• 1 small shallot (finely minced, optional)
• 1 teaspoon dried oregano
• 1 small red chile (seeded and diced (or 2 tsp red pepper flakes))
• 3 tablespoons red wine vinegar
• 1 teaspoon salt
• ½ teaspoon fresh ground black pepper
• ⅔ cup Extra-virgin olive oil

Instructions

1. Prep the ingredients: Finely chop the parsley and mince the garlic (and shallot, if using).
2. Combine: Add parsley, garlic, oregano, vinegar, red chile (or red pepper flakes), salt, and black pepper to a medium bowl.
3. Add oil: Pour in the olive oil and stir until everything is evenly mixed and the sauce looks spoonable and glossy.
4. Rest: Let the chimichurri sit for 15 minutes at room temperature so the flavors meld.
5. Serve: Stir again and serve as a sauce, dip, or marinade.
6. Food processor option: Add parsley, garlic, shallot, oregano, vinegar, chile, salt, and pepper to a small food processor and pulse just until chopped (do not blend into a paste). Transfer to a bowl and stir in the olive oil by hand.

8. Roasted Poblano Tomatillo Salsa Verde

Easy Roasted Tomatillo Salsa Verde is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT30M · Total: PT105M · Yield: [‘8’, ‘8 servings (3 tbsp each)’]

Fresh, bright & delicious, this Homemade Roasted Tomatillo Salsa Verde is perfect as a flavorful dip or sauce. So easy to make with so many uses!EASY – This is such an easy recipe to make the best salsa verde! It’s very versatile and flavorful. The skill level reflects the regular roasted salsa verde recipe. If you’re looking to can this recipe, the recipe will take longer to complete and will require a few extra steps and equipment for canning.

Ingredients

• 455 g tomatillos
• 3 poblanos
• 2 jalapenos (for an extra spicy kick)
• 1 medium red onion (cut into quarters / wedges or thick slices. Yellow or vidalia onion can also be used)
• vegetable oil
• 4 garlic cloves
• ¼ tsp ground cumin
• Handful of cilantro (leaves and stems)
• 1 lime (you may not need to use the whole lime)
• ½ tsp sugar
• 2 tbsp white vinegar (only if you’re canning the recipe)
• Salt to taste

Instructions Roasted Tomatillo Salsa Verde (makes about 1½ cups)

1. Remove the husks from the tomatillos and wash them in warm water to remove the sticky residue. Also wash the poblano and jalapeno peppers.
2. Place the tomatillos and peppers on a napkin and pat dry.
3. Peel and cut the onion into quarters.
4. Preheat the oven to 450 °F / 232°C. Line a baking sheet with non-stick foil and brush it with some oil.
5. Place the tomatillos, poblano peppers, jalapenos, and onion on the lined baking sheet. Drizzle some oil on top and a generous sprinkling of salt and toss to mix and coat evenly.
6. Wrap oil-coated garlic cloves in a small piece of foil and place it on the baking sheet as well.
7. Roast the tomatillos in the oven for about 20 – 25 minutes, flipping them once half way through. The time is a guideline – the tomatillos and peppers should be roasted until there is a nice char on them, and are softened.
8. Remove the baking sheet from the oven and let it cool.
9. Remove the stems from the poblano and jalapeno peppers (de-seed the jalapeno peppers if you prefer a mild salsa verde). Unwrap the softened garlic cloves from the foil and let them cool.
10. OPTIONAL – Remove the skins if you like (I don’t do this).
11. Place the roasted tomatillos, poblano, jalapeno, garlic, onion, cumin, cilantro, sugar and juice of ½ lime in a food processor.
12. Pulse until everything is evenly chopped. Taste and add more lime juice if needed, and season with salt. Pour the salsa into an air-tight container or glass jar and store in the fridge until needed.
13. Pour into a serving dish and serve.

OPTIONAL – For canning salsa verde (preferably, double the recipe)

1. Once the salsa verde is processed in the food processor, transfer the salsa into a pot.
2. Stir in the white vinegar and bring the salsa verde to a boil over medium-high heat. Lower the heat and let it simmer for about 10 – 15 minutes, stirring frequently.
3. Place the canning jars in a canning rack and submerge them in the water in your canning pot. Simmer the water at 180°F / 83°C to preheat the jars.
4. Pour the hot salsa into the warmed canning jars, leaving ½ inch gap between the salsa and the lid. Gently tap the jars on the counter to remove any trapped air bubbles.
5. Wipe the rims of the jars with a damp, clean cloth to remove any salsa.
6. Close the jars with the lids until finger-tip tight.
7. Place the jars in the canning pot and fill with water, until there’s 1 – 2 inches of water above the lid. Bring the water to a boil over medium heat, and let the water gently boil for about 15 – 20 minutes.
8. Turn off the heat and let the jars sit in the water for about 5 minutes before removing them from the water. Rest the jars for a further 12 – 24 hours at room temperature.
9. Test the lids to see if they have sealed properly. If properly sealed, they can be stored in a cool, dark place for up to 12 months.

9. Cheesy Pulled Pork Dip

Cheesy Pulled Pork Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘8’]

Cheesy pulled pork dip is the perfect appetizer for watching the game or tailgating. Full of tender barbecue pork, this is an addicting queso style treat you won’t be able to get enough of!

Ingredients

• 6 oz cream cheese (softened)
• heaping 1/3 cup sour cream
• pinch seasoned salt
• pinch garlic powder
• pinch onion powder
• 1 lb pulled pork barbecue
• 1 cup shredded Mexican blend cheese (divided)
• 1 8.75 oz can corn kernels (drained)
• 1 Anaheim pepper (seeded & minced)
• thinly sliced red onion
• cilantro leaves
• pickled jalapeno slices
• BBQ drizzle

Instructions

1. To a mixing bowl add the cream cheese, seasonings, pork, peppers.
2. Using a hand mixer, whip the mixture together until smooth and evenly combined.
3. Using a spatula, fold in the corn and half of the cheese until evenly combined.
4. Transfer the dip mixture to an 8 inch skillet, and spread it out evenly.
5. Sprinkle the remaining cheese out evenly over the dish.
6. Bake the pulled pork dip at 350° for 25-30 minutes.
7. Let the dip rest for 5 minutes before serving.

10. Chile Verde Pork

Pork Chile Verde Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT150M · Total: PT170M · Yield: [‘8’, ‘8 servings’]

This Pork Chile Verde is an authentic Mexican stew that can be made on the stove top, in the oven, the slow cooker or the Instant Pot. This hearty recipe is made of tender pieces of pork shoulder simmered in a mixture of tomatillos, chiles and spices that creates a richly flavored sauce that is a bit spicy, slightly smoky and absolutely delicious!

Ingredients

• 3 pounds boneless pork butt, pork shoulder roast or Boston butt, cut into 1 inch cubes
• Salt and ground black pepper to taste
• 2 – 3 tablespoons olive oil
• 1 large onion, peeled and chopped
• 2 jalapeño or serrano peppers, stems removed, seeded and chopped
• 2 Hatch peppers or Anaheim peppers, stems removed and chopped
• 2 poblano peppers, stems removed and chopped
• 1 pound tomatillos, husks removed, rinsed and cut in half
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon ground coriander
• 5 garlic cloves, minced
• 2 cups chicken broth or water, ((plus more depending on how thin or thick you want the sauce).)
• 1 small bunch of fresh cilantro, chopped ((about a cup of firm packed cilantro))
• 2 tablespoons fresh lime juice
• Chopped cilantro to garnish
• Corn tortillas, julienne radishes, tortilla chips, lime wedges (optional)

Instructions

1. Season the pork with salt and black pepper to taste.
2. In a Dutch oven or large pot, heat the oil over medium-high heat.
3. Brown the pork on all sides until golden brown. Do this in batches if needed so you don’t overcrowd the pot. Transfer the the seared pork to a plate and set aside. Pour out all but 2 tablespoons of rendered fat.
4. In the same pot, brown the onions , jalapeños, Hatch and poblano peppers for about 4 minutes or until they start to become soft. Add the tomatillos and cook for another 3-4 minutes.
5. Stir in the ground cumin, dried oregano and ground coriander and mix to combine. Stir in the garlic and cook for about a minute or until fragrant.
6. Stir in the broth, cilantro and lime juice and bring to a light boil. Remove from the heat.
7. With an immersion blender, blend the mixture until smooth or transfer the mixture to a blender or food processor and blend until smooth, scraping down the sides as needed. Be careful when blending hot liquids. Make sure you hold the lid down with the help of a kitchen towel.
8. Return the prepared chile verde sauce and the pork to the pot and mix to combine scraping the bottom of the pot with a wooden spoon to remove any brown bits. Bring to a boil over medium-high, cover, lower the heat to low and simmer, stirring occasionally for about 2.5 to 3 hours or until the pork is tender. Season to taste with salt and black pepper and garnish with cilantro, if desired. Serve.

Pork Chile Verde in the Instant Pot

1. Follow the recipe instructions as written searing the pork and sautéing the onions, tomatillos and chiles in the pressure cooker using the “Sauté” function. After blending the sauce and returning the pork to the pot, seal the pot and cook on high pressure for 28 minutes. Do a 10 minutes natural pressure release.

Pork Chile Verde in the Slow Cooker

1. Follow the recipe instructions as written searing the pork and sautéing the onions, tomatillos and chiles in a large sauté pan or skillet. After blending the sauce, transfer the pork and the green chile sauce to the crockpot. Cook on low for 6-7 hours or on high for 4-5 hours.

Pork Chile Verde in the Oven

1. Preheat the oven to 325 degrees Fahrenheit. Follow the instructions as written. After returning the pork and sauce to the pot, bring to a simmer. Transfer the pot to the oven and cook until the pork shreds easily with a fork, about 2 1/2 to 3 hours.

11. Creamy Chicken Poblano Soup

Creamy Poblano Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT45M · Total: PT65M · Yield: [‘8’, ‘8 servings’]

You will love how easy this chicken poblano soup recipe is chock full of veggies, and tender chicken in a light and creamy broth. A naturally gluten-free, low-carb soup that will have your family screaming for more!

Ingredients

• 4-8 tablespoons butter (salted or unsalted, taste test when serving (½ – 1 stick))
• 2 cups onions (diced, yellow, sweet or white onion is fine (about 1 large))
• 4 stalks celery (cut into a medium dice)
• 3 – 4 medium carrots (diced)
• 2 – 3 cloves garlic (minced or pressed)
• 3 medium poblano peppers (seeded and diced, may sub with Anaheim peppers. *See notes on handling peppers properly.)
• 1 – 1 1/2 teaspoons Kosher Salt
• Freshly Ground Black Pepper (to taste)
• 1 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 6 – 8 cups chicken broth (2 quarts, low sodium if desired, chicken stock fine too)
• 1 – 2 cups heavy cream (use less for lighter soup, more for creamier soup (may also be replaced with coconut milk, see comments))
• 3 cups shredded chicken (make your own using chicken breasts and thighs or use rotisserie chicken with a blend of white and dark meat)
• 1/4 cup cilantro (chopped)
• Tortilla Chips (or strips)
• 2 – 3 Radishes (sliced for garnish)
• Avocado (sliced or diced)

Instructions

1. In a large soup pot, over medium heat, melt butter. Sauté onion, celery, carrots, garlic and poblanos, stirring often until tender and lightly browning, about 12-15 minutes.
2. Add salt, pepper, cumin, thyme and sauté an additional 3-5 minutes, until fragrant and caramelized.
3. Pour in broth and cream (use less for an even lighter soup), bring to a simmer, then reduce heat to low, stirring often, about 15-20 minutes — this marries the flavors.
4. Using an immersion blender, blend the soup carefully until smooth (or use a blender, blending in batches — careful though, the heat can build when using a blender, so be sure to do in small batches, never filling more than half full, removing the lid slowly) Pour the soup back into the pot.
5. Add the diced chicken to the soup and bring to a simmer for another 15-30 minutes.
6. Before serving, stir in cilantro. Serve warm, and if desired, garnish with tortilla chips and sliced radishes and some chopped avocado.

12. Chile Relleno Casserole

Chile Relleno Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’]

This chile relleno casserole is whole green chiles stuffed with Monterey Jack cheese, then baked in an egg batter and covered in more cheese and fresh cilantro. An easy vegetarian meal that tastes like your favorite Mexican restaurant but without the frying!

Ingredients

• 3 7 ounce cans whole green chiles (drained)
• 8 ounces Monterey Jack cheese (cut into 3 inch sticks)
• 8 eggs
• 2/3 cup milk
• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped cilantro
• assorted toppings such as pico de gallo, sour cream and avocado (optional)
• cooking spray

Instructions

1. Preheat the oven to 350 degrees F. Coat a 9″x13″ baking pan with cooking spray.
2. Stuff each chile with a stick of cheese and place the chiles in a single layer in the pan.
3. Place the eggs, milk, flour and baking powder in a blender. Blend until smooth.
4. Pour the egg batter over the chiles and sprinkle the top with cheddar cheese.
5. Bake for 30 minutes or until light golden brown and puffy. Sprinkle with cilantro and serve with additional toppings if desired.

13. Coconut Chutney

Coconut Chutney Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT3M · Total: PT15M · Yield: [‘3’]

This Coconut Chutney recipe is made by grinding fresh coconut with roasted chana dal, green chilies and ginger. The chutney is tempered in oil with mustard seeds, urad dal, cumin seeds, dried red chilies, curry leaves and asafoetida. It has a medium to medium-thick consistency suitable for South Indian snacks. This chutney pairs well with idli, dosa, uttapam and medu vada.

Ingredients

• ½ cup fresh grated coconut ((tightly packed) or ½ cup desiccated coconut)
• 2 tablespoons roasted chana dal (- optional)
• 1 or 2 green chilies (or ½ teaspoon chopped green chillies or serrano or anaheim pepper )
• ½ inch ginger (- optional, you can also add 1 to 2 small garlic cloves)
• salt (as per taste)
• 3 to 4 tablespoons water (or add as required – for grinding )
• ½ teaspoon mustard seeds
• ½ teaspoon urad dal ((split and husked black gram))
• ½ teaspoon cumin seeds (- optional)
• 9 to 10 curry leaves (or 1 sprig of curry leaves)
• 1 pinch asafoetida ((hing))
• 1 dry red chili (- broken and seeds removed)
• ½ tablespoon oil (- sesame or peanut or coconut or sunflower oil or any neutral oil)

Instructions Grinding Ingredients

1. Take the freshly grated coconut in a chutney grinder jar or a small grinder jar.
2. Then add the green chili and ginger.
3. Next add the roasted chana dal. Also add salt as per taste. Add 3 to 4 tablespoons water.
4. Grind to a smooth consistency. If unable to grind or the chutney looks thick, then you can add 1 to 2 tablespoons more water.
5. Remove the chutney in a heatproof bowl like a steel bowl or a pyrex bowl.

Tempering

1. Heat oil in a small pan. Add the mustard seeds.
2. When the mustard seeds begin to splutter, add the cumin seeds and urad dal. Fry till the urad dal starts to become golden and aromatic.
3. Then add the curry leaves, red chili and asafoetida.
4. Fry for a couple of seconds till the curry leaves become crisp and the red chillies change color making sure that the curry leaves and chilies do not get burnt.
5. Switch off the heat and immediately pour the tempering on the chutney in the bowl.
6. Mix the tempering mixture very well.
7. Serve coconut chutney with idli, dosa, vada, pongal or pakoda of your choice.

14. Green Enchilada Sauce

Green Enchilada Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [’36’, ’36 1/4 cup servings’]

Homemade Green Enchilada sauce is tangy and rich and, best of all, such an easy recipe to make yourself! Just roast green chiles, then simmer them with tomatillos, onions, garlic, jalepeños and spices. Give the mixture a quick blend and you’re ready to make authentic chicken enchiladas from scratch!

Ingredients

• 1 1/2 pounds Hatch chile peppers (or Anaheim chile peppers)
• 2 tablespoons olive oil
• 1 pound tomatillos (papery coverings removed and diced)
• 2 medium white onions (thinly sliced)
• 8 cloves garlic (peeled and coarsely chopped)
• 2 jalapeño peppers (stem, seeds and membrane removed, chopped (see recipe note #1))
• 1 tablespoon ground cumin
• 3 cups water
• salt and freshly ground black pepper

Instructions

1. Preheat oven to 400 °F (204 °C).
2. Line a rimmed baking sheet with parchment paper and arrange chiles on it in a single layer. Roast chiles for 30 minutes then transfer to bowl and cover for at least 15 minutes or until cool enough to handle.
3. When chiles are cool enough to handle, remove stems, skin and seeds; coarsely chop.
4. Meanwhile, heat olive oil in a large saucepan over medium heat. Add tomatillos, onion, garlic and jalapeño; cook and stir until soft, about 15 minutes. Add chopped chiles, cumin and water and bring to boil. Reduce heat, cover and simmer 10 minutes, stirring occasionally. Season to taste with salt and pepper.
5. Blend in 2 or 3 batches, taking care to have a similar ratio of liquid to solids and covering the blender with a towel not the lid if the sauce is hot.
6. Pour sauce into canning jars or other heat-safe containers and let cool. Refrigerate or freeze sauce or use it right away!

15. Fresh Salsa Verde

Fresh Salsa Verde is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT30M · Yield: [‘1.5’, ‘1.5 Cups’]

A bright, fresh, flavorful green salsa!

Ingredients

• 8 tomatillos husked (left whole)
• 1 large shallot (peeled and halved)
• 3 cloves garlic (peeled)
• 2 anaheim peppers (halved and deseeded)
• 1 jalapeno (halved and (most of) the seeds cleaned)
• 1 bunch fresh cilantro (stems removed)
• 2 teaspoons lime juice
• 1/2 tsp salt to taste

Instructions

1. Prep: Preheat oven to 400℉ and line a baking tray with foil.
2. Roast: On the tray, place the whole tomatillos, halved and deseeded anaheims, deseeded half of the jalapeno, shallots, and garlic. Roast on the middle rack for 20 minutes.
3. Cool: Remove from the oven and let cool for a few minutes until the anaheims are cool enough to the touch to gently peel off the skins that should have separated a little after the roasting.
4. Blend: Once skins are removed, add everything to the bowl of a food processor and add cleaned cilantro, lime juice, and salt, and blend until smooth – or to the consistency desired.
5. Enjoy!

16. Homemade Green Pepper Jelly

Pepper Jelly Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT9M · Yield: [’12’]

Homemade cream cheese green pepper jelly jam is a great appetizer to serve. A little spicy and sweet served with crackers or chips is so yummy.

Ingredients

• 2 peppers (mixed, jalapenos, banana, anaheim, serrano, thai chilis – diced)
• 1 poblano peppers (diced)
• 1 cup bell peppers (green – diced)
• 1.5 c white vinegar
• 6-6.5 c sugar (or Splenda for sugar free, amt. depending on sweetness desired)
• 3 oz liquid pectin
• mason jars
• How to Can Jam

Instructions

1. Remove seeds from all peppers (will make it less spicy). Finely chop them up and put into a pot on the stovetop with vinegar and sugar.
2. Boil over medium high heat for 5-6 minutes to soften those pieces to get tender.
3. Add pectin to pot, stir and continue cooking for 3 more minutes. Remove, spoon off froth and pour into jars leaving 1″ empty at the top. Seal and then can if you like or cool and refrigerate.

17. Rajas Con Crema

Rajas Con Crema | Creamy Roasted Poblanos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

A tasty Mexican appetizer made with roasted poblano peppers, corn, and onions, in a decadent and creamy sauce.

Ingredients

• 3 poblano peppers
• 1 anaheim pepper ((or use 4 poblanos instead))
• 2 Serrano peppers
• 1 medium yellow onion
• 2 Tbsp unsalted butter
• 1 cup corn
• 5 cloves garlic
• 4 ounces cream cheese
• ½ cup sour cream
• ¼ cup half and half
• 1 Tbsp lime juice
• ½ tsp sea salt
• ¼ tsp black pepper ((or white pepper))

Instructions

1. Place peppers on a baking tray and broil on the top rack on high for 2-3 minutes on each side or until charred. Add to a Ziploc bag, seal, and sweat for 10 minutes.
2. Meanwhile, slice onions, and mince garlic. Melt butter in a pan or a cast-iron skillet and saute the onions over low to medium heat for approximately 5 minutes. Add corn and saute for a few more minutes. Remove from heat.
3. Peel the charred skin from the poblanos and anehime chile, then deseed. Slice peppers into long strips. Next, peel and chop serrano peppers. Add all the peppers to the pan and saute for a couple of minutes.
4. Add minced garlic to the pan and mix to combine. Saute for one minute then add the cubed cream cheese, sour cream, half and half, lime juice, salt, and black pepper. Stir with a wooden spoon until the cheese melts then simmer over low heat for a few minutes so the flavors can come together.

Serving Suggestions

1. Serve immediately with warmed corn tortillas or cotija cheese. Another option is to serve rajas con crema as a dip with tortilla chips. When serving it as a dip, I recommend chopping the peppers instead of leaving them in long strips so that it’s easier to scoop up with the tortilla chips!

18. Green Chili Sauce

How to Make Green Chili Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘3’, ‘3 cups’]

Sauce made with chilies, tomatillos, onions and seasonings perfect for using as a salsa or as an enchilada sauce.

Ingredients

• 3 Anaheim peppers
• 1 jalapeno
• 1 pound tomatillos (about 5 tomatillos, remove husks)
• 1 head garlic
• 1 large onion (halved)
• 1 Tablespoon olive oil
• 2 Tablespoons fresh cilantro
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 cup broth (chicken or vegetable )
• ¼ teaspoon ground cumin
• ¼ teaspoon fresh oregano

Instructions

1. Place, tomatillos, garlic and onion on a baking sheet. Drizzle with olive oil. Place in a preheated 400 degree oven for 20 minutes.
2. Roast peppers on a grill until blackened on all sides. Place peppers in a paper bag with top folded closed for 10 minutes.
3. Remove seeds and any charred skin from the peppers.
4. Roughly chopped roasted veggies and add to a food processor. Add cilantro, salt and pepper and broth. Pulse until mixture is coarsely chopped.
5. Place mixture in a large saucepan. Heat over medium heat until it comes to a simmer. Reduce heat to low and simmer for 10 minutes.
6. Stir in ground cumin and fresh oregano.
7. Remove from heat and allow sauce to cool.

19. Chili

Eddie’s Award Winning Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1H45M · Cook: PT2H · Total: PT3H45M · Yield: [’10’, ’10-12 servings’]

A fantastic award winning chili con carne with a robust meaty flavor, the perfect amount of heat, beef, pork, beans, fresh chile peppers, awesome spices, onions, garlic, tomatoes and beer.

Ingredients

• 3 Anaheim chiles, roasted, peeled, chopped
• 3 poblano chiles, roasted, peeled, chopped
• 12 ounces of bacon, cut crosswise into 1/4-inch strips and sautéed until almost crisp. Reserve 3 tablespoons of bacon fat.
• 3 tablespoons bacon fat (rendered from the bacon)
• 2 tablespoons vegetable oil (canola, grape seed or your favorite)
• 2 red bell peppers, seeds and ribs removed, diced
• 2 jalapeño peppers, seeds and ribs removed, minced
• 2 yellow onions, peeled and diced
• 1 head garlic, peeled and minced (10-12 garlic cloves, 6 tablespoons minced garlic)
• 1 pound boneless beef chuck, trimmed of fat and gristle, cut into 1/2-inch cubes
• 2 pounds ground beef
• 1 pound sweet Italian sausage, casings removed
• 3 tablespoons chili powder (Try using 3 different chili powders for great depth of flavor – I use ancho, chipotle and Mexican)
• 2 teaspoons cayenne pepper (Half this amount for less heat)
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons granulated garlic
• 2 teaspoons granulated onion
• 2 teaspoons hot paprika (not smoked)
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 2 cups tomato sauce (passata, not ketchup for those in the UK)
• 8 ounces tomato paste
• 12 ounces of your favorite beer (I use an IPA because I like the hoppy flavor)
• 1 cup chicken stock
• 2 15-ounce cans kidney beans, with juice
• 2 15-ounce cans pinto beans, with juice
• 1 bunch green onions, thinly sliced or 1 red onion, finely chopped
• Shredded cheddar cheese or Monterey Jack
• Sour cream

Instructions

1. Preheat the oven to broil (500ºF) Set an oven rack at the top, directly under the broiler. Spread the chiles out on a low-sided oven tray and roast for 15-20 minutes, turning peppers with tongs every five minutes, until their skins are about 60-70% blackened on all sides. Put the hot peppers directly into a paper bag. Roll down the top of the bag so they’re tightly contained. Let them sit and steam for 15-20 minutes until the skins are loosened and easy to peel off. Peel off skins, remove seeds and membranes, and chop.
2. add the bacon grease and oil to a large heavy pot or Dutch oven (6-quart), over medium-high heat. Add the chopped chiles, red bell peppers, jalapeño peppers and onions. Cook for 5 minutes or until the vegetables just start to become translucent. Add garlic and cook 1 minute longer. Transfer all the sautéed vegetables to a bowl and set aside. No need to wash the pot, you’ll use it to brown the meat.
3. add the cubed beef chuck to the pot and cook, stirring often, until lightly browned on all sides, about 4 minutes. Add the ground beef and sausage and cook for 7-10 minutes, stirring to break up the sausage and ground beef, until the meat is no longer pink. Return the cooked vegetables to the pot along with the reserved bacon.
4. chili powders, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper. Cook, stirring, for 1 minute, until fragrant.
5. Add the tomato sauce and paste. Cook, stirring, for 2 minutes, to combine. Add beer, chicken stock, kidney beans with their liquid and pinto beans with their liquid. Bring to a boil, lower to a simmer, and cook for 2 hours, uncovered, stirring occasionally.
6. ladle chili into bowls. Top with garnishes or put garnishes into small bowls for self serve.

20. Chiles Rellenos

Authentic Chiles Rellenos Recipe (Chile Rellenos de Queso) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [’12’, ’12 chiles’]

Authentic chiles rellenos made with roasted Anaheim or Hatch chiles, stuffed with melty queso Oaxaca, coated in a light, fluffy egg batter (capeado), and fried until golden. Serve with warm ranchero sauce for a classic Mexican dish.

Ingredients

• 1 jalapeño
• 2 chiles güeros or sweet mini peppers
• 1 tablespoon olive oil
• 1 cup chopped white onion
• 1/2 celery stalk (chopped)
• 3 small tomatoes (chopped)
• 1 clove garlic (minced)
• 1 tablespoon all-purpose flour
• 1 1/2 cups water
• salt to taste
• freshly ground black pepper to taste
• 1 teaspoon chicken bouillon (granules)
• 12 large Anaheim (Hatch, or poblano chiles, roasted and peeled)
• 4 cups sliced Queso Oaxaca (Monterey Jack, Muenster, quesadilla, or asadero cheese)
• 1 cup all-purpose flour
• 2 1/2 teaspoons salt (divided)
• 1 teaspoon ground black pepper (divided)
• 8 eggs (separated)
• 1/4 teaspoon cream of tartar
• 2 cups canola oil for frying

Instructions Ranchero Sauce

1. Boil jalapeño, chiles güeros or peppers until soft. Remove stems and chop. Heat olive oil in a saucepan and sauté onion, celery, and boiled chiles for 3 minutes.
2. Add tomatoes and garlic, and sauté for an additional 3 minutes. Add flour and stir for 2 minutes.
3. Add water, salt, black pepper, and granules and simmer about 5 to 10 minutes.

Chiles Rellenos

1. After roasting and peeling the chiles, carefully slit the bottom half of the chiles. For a milder chile relleno remove the stems and pull out the membranes and seeds being careful not to tear the chiles. Fill each chile with some cheese and set aside.
2. On a plate combine flour, 1⁄2 teaspoon salt, and 1⁄2 teaspoon black pepper. Place the filled chiles in the flour and coat all sides well. Shake off any excess flour. Reserve.
3. Using a stand mixer or an electric hand mixer beat the egg whites and cream of tartar, 2 teaspoons salt, and 1⁄2 teaspoon pepper on high speed until soft peaks form.
4. Add in the egg yolks, and carefully fold the egg yolks into the egg whites being careful not to mix too much so the egg whites don’t fall.
5. Fill a large heavy-bottomed saucepan about a third of the way up with canola oil and heat on medium-high heat. You want to get the oil very hot before frying your chile rellenos. Test the oil by dropping some of the egg white mixture into the oil. If the mixture sizzles and floats to the top, it’s the right temperature. If it sinks, the oil is not hot enough.
6. Dip the filled and flour-dusted chiles into the egg mixture until well coated, forming a little cocoon. Coat each chile one at a time just prior to frying. Carefully place the egg-coated chile rellenos in the hot oil, about 2 at a time. Fry until golden brown, turning once. Drain on paper towels. Change paper towels 2 to 3 times to absorb excess oil.
7. Arrange the chiles rellenos on a serving platter and drizzle each with some warm ranchero sauce and serve.

21. Fermented Hot Sauce

Fermented Hot Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT7210M · Yield: [’12’]

A delicious and simple hot sauce with a complexity of flavors and beneficial probiotics. Spicy and tangy, this recipe will give any dish a kick of heat.

Ingredients

• Hot peppers – Anaheim (Fresno, jalapeño, or a combination)
• Non-iodized salt
• Filtered or distilled water
• 400 grams fermented hot peppers (approx 4 cups of roughly chopped pepper)
• 3-4 tablespoons saved ferment brine (**less is more so that the final product is not too watery)
• 2 tablespoons white vinegar or apple cider vinegar
• 1-2 teaspoon organic cane sugar
• 4 tablespoons neutral tasting oil
• Salt to taste

Instructions Ferment The Peppers

1. Choose which peppers you’d like to ferment. I chose a combination of Anaheim peppers and ‘yellow hot’ peppers. Fresno and jalapeño are another great choice.
2. Remove stems, slice in half, remove seeds if you wish. Remove the ribs and seeds if you want a milder hot sauce.
3. You will need 3% salt solution of water to have a successful fermentation when fermenting peppers. Using a kitchen scale, weigh your peppers and filtered water (minus the weight of the jar) to determine how much salt you need. Example: If the peppers and water combined weigh 900 grams, then you’ll need to add 27 grams of salt. (900 x .03 = 27). Add one cup of water at a time to cover the peppers, up to about 3 cups. Then add the amount of salt needed.
4. Add a fermentation weight and ensure the peppers are below the brine.
5. Seal the jar loosely or use a pickle pipe, to accommodate for bubbles during fermentation. Place in a dark place at room temperature and not in direct sunlight.
6. Taste your ferment after three days to see how it’s progressing. Depending on the temperature of your house, it may take anywhere from three to seven days.

How To Make Fermented Hot Sauce:

1. Use a mesh strainer to strain the liquid from the fermented peppers and reserve in another container.
2. Roughly chop peppers and combine in a blender with leftover brine from your ferment, vinegar, sugar, and oil.
3. Purée in a high-speed blender or food processor to create a very smooth sauce, and then taste and adjust salt if necessary. This is your opportunity to get creative and add other flavors, such as ginger, fresh garlic, lemon, fresh lime, etc.
4. Pour the strained sauce into the smaller jars and voila!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.