chile peppers

Try this Quick Egg &amp; Potato Scramble for your next brunch get-together! Given the complexity of flavors in our egg and potato scramble (hello, onions and jalapeño!), it's hard to believe how quick it is to make.

Quick Egg &amp; Potato Scramble

butter

ORE-IDA Potatoes O’Brien

onions

jalapeño pepper, finely chopped

eggs

pepper

Melt butter in large nonstick skillet on medium heat. Add potatoes, onions and jalapeño peppers; cook 7 to 8 min. or until onions are tender and potatoes are golden brown, stirring frequently.

Beat eggs and black pepper in small bowl; add to skillet. Cook 3 min. or until eggs are set, stirring occasionally.

Hatch Chile Cornbread Stuffing

c milk

corn kernels

4-ounces butter, melted

eggs, whisked

yellow corn meal

baking powder

baking soda

salt

sugar

10-ounces grated Monterrey Jack cheese

3-5 Hatch Green chiles, roasted, peeled, seeded, deveined and chopped

4-ounces green onions, chopped

4-ounces celery, chopped

dried figs, chopped

pinon nuts

chicken stock

Preheat oven to 350 degrees F. Line a baking pan with parchment paper. 

In a medium-sized bowl stir together milk, corn, butter and eggs. 

In a large bowl whisk together cornmeal, baking powder, baking soda, salt and sugar. Add mixture from the medium-sized bowl to the dry ingredients and mix just until combined. Fold in the cheese and chile. 

Pour into the baking pan. Bake 30 to 35 minutes, or until golden and a wooden pick inserted in the center comes out clean. Let it cool and tear it into small pieces and allow to dry over night. 

In a saute pan, saute the onions, celery, figs and pinon nuts until golden brown. Add the corn bread mixture and stock and mix until just combined. Keep warm.

Ab'S Chili Powder

ancho chiles, stemmed,

cascabel chiles, stemmed,

arbol chiles, stemmed, seeded and sliced

whole cumin seeds

garlic powder

oregano

smoked paprika

AB's Chili Powder

Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.

Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.

This recipe is fabulous! When I made this recipe I did a taste taste test between store bought chili powder and homemade, and Alton was right... store bought has just as much flavor as the glue on its label! Even though we couldn't find the cascebel chiles and used California chiles instead, this recipe was packed with flavor! Highly recommend!

very flavorful. I used a combo of ancho, New MExican and guarillo chiles with a few japonicas thrown in for some heat. I don't think it really matters whether one uses the exact type of chiles mentioned in the recipe.  The basic ratios of different spices are what really matter.  I used a Vitamix dry container to process and probably should have let it all cool a bit more. I had a few hard chunks I needed to break up by hand which were probably the guarillo chiles because they tend to be soft anyways and probably would have ground better if cold.  I will use this again.

Been doing this for awhile. Just know that you can make it your own chili wise but the other recipe ingredients should be followed. If you have a great spice store in your town, it’s always good to ask about the chilis. If you can find “Meco” chilis I promise a great flavor!

This has been a major  staple in my house for several years.  I use it for enchilada sauce, chilequiles and chile beans.  I think this recipe should definitely be experimented with and not strictly adhered to.  I double the recipe and mix up the amount and type of chiles each time I make this, usually adding more cascabells and arbol chiles for added heat.  I'll also add guajillo and New Mexico chiles for added depth.  I've been thinking about adding a few dried habaneros into the next batch.

Sometimes you make something at home instead of buying because it tastes better (ice cream, for example).  Sometimes, you do it because it's cheaper to make than to buy (hummus).  In this case, you do it for both!  The flavor on this is phenomenal!  I still have a jar of store-bought on my shelf just so I can have friends smell it, and then smell the homemade stuff.  Amazing!  But it's also tons cheaper!  I can buy a jar of chili powder at the store for seven or eight bucks for maybe a quarter cup.  This recipe literally costs less than a dollar to make and yields over twice as much as a typical jar of store-bought.  But even if it cost the same or more, it would be worth it as the flavor is probably about ten times that of the can you buy at the store.  I NEVER allow myself to run out of this, because there are so many uses for it.  Once you've tasted real chili powder, you see how it makes almost everything better.  One tip: when you're cutting up those chilis, either use gloves, or be sure not to rub your eyes, nose, ear, etc.  That oil gets on your fingers and will burn the tar out of your eyes or nose.  You'll be most uncomfortable for at least 30 minutes.

I’ve made chili powder for years rather than using the store bought products. I have a recipe but thought I’d give Alton’s a go. I was rather dissatisfied with the results. Mine lacked any real depth of flavor. My chili’s were fresh from our local Mexican market. The one change I made was to grind the cumin after it was toasted. Didn’t feel the blender could crush them as well as a spice grinder. 

I make this to have on hand always.  The best fresh chili powder of all time.

Using this for years to make chili for Superbowl. Use it year round on chicken salad etc. Ancho always base pepper  but I explore with other peppers for spicier or if needed smokier powder. Easy too. 

https://www.mexgrocer.com/html?gclid=Cj0KCQiA-qDTBRD-ARIsAJ_10yIRmd1zh0S0QBUXP3UOLkB-HZsHEj_k5QhjDHB2YtDHzsgk0rCk-70aAjX2EALw_wcB

https://www.foodnetwork.com/videos/homemade-chili-powder-60134

Fresh chili powder is a simple way to add some kick to your next meal.

Homemade Chili Powder

Chile Con Queso

hot breakfast sausage

onion, diced

2-pound block processed cheese,

diced tomatoes and green chiles

green chiles

jalapeno, diced

Chips,

Chile Con Queso Recipe | How to Make Queso

Chef Name: Ree DrummondFull Recipe Name: Chile Con QuesoTalent Recipe: Ree Drummondâs Chile Con Queso, as seen on The Pioneer WomanFNK Recipe: Project: Foodnetwork.com, HOLIDAY/SUPER BOWL/COMFORT/HEALTHYShow Name: The Pioneer WomanFood Network / Cooking Channel: Food Network

Brown the sausage and onion in a large nonstick skillet, breaking the sausage up as you go. Once browned, drain off some of the fat.

Chop the cheese block into cubes and add along with the diced tomatoes and green chiles and chopped green chiles, juice and all.

Cook over a low heat until it all starts coming together. Then stir in the diced jalapeno. Serve with chips.

The best queso dip I have ever tasted! Another wonderful recipe from the pioneer woman! But instead of using hot sausage I used mild Italian sausage and it taste just as good. She is brilliant!

Queso is Spanish for cheese. This should be called "Chile con queso imitación." Kraft is not  even allowed to call Velveeta "cheese" but must label it "processed cheese product. That said, I have had queso dip at parties, and it is rather tasty stuff to dip corn chips into.

Come on! I’ve been making this recipe from the side of the Velveeta box for over 30 years! 

I usually make the traditional cheese dip with the rotel.  I will never make that again this was excellent.  It does make a lot of dip so make sure you have people over.

Come on, Ree! This isn't a "Food Network Star" recipe. I can't believe you use that rubbery cheese when there are so many other great choices out there? A pepper jack /cheddar/ queso fresco combo, added to a white sauce or some cream cheese to smooth it out, works well. Chorizo cooked out of its casing adds a little more authenticity. A good salsa can also liven up the flavor. 

This has been in my family for every party we've had. Glad Ree tweaked it a little, she has that touch. Lol. Will keep using her enhancements. 

Pretty tasty made it to the recipe and liked it. Did use my own roasted Hatch chills and canned fire roasted tomatoes with garlic. It was great. I tried adding some real cheese at the end, and it made it too salty. Stay with the Processed Cheese Food. It's YUM

Why would this take 40 minutes? It could easily be done in under 15. Also you need to add a little heavy cream. 

Much requested recipe for our Super Bowl Party! One guest wants his own-no sharing!!! Lol!!

I loved it! It's a quick and easy dip for a party, it's my new go to when I have  bring a covered dish!

https://www.foodnetwork.com/videos/rees-chile-con-queso-0214785

Learn how to make Ree Drummond's delicious chile con queso using simple ingredients for a recipe fit to feed and please any crowd.

Make the Pioneer Woman 's Delicious Chile con Queso

Sopes

masa harina

water

vegetable oil

serrano chile

garlic (about 2 medium cloves)

white onion, finely chopped

Salt

cilantro

Roasted Tomato-Chile de Arbol Salsa, recipe follows

crema fresca (preferably the Cacique brand),

queso fresco (preferably the Cacique brand), for garnish

plum tomatoes (about 4)

chile

olive oil

garlic, crushed

white onion, chopped

black pepper

Preheat the oven to 200 degrees F and line a baking sheet with paper towels.

Put the masa harina in a large bowl, pour in the water and get in there with your hands, kneading until you have a uniform dough. It should take only a minute or two. You want a nice, moist dough, so work in a little more warm water if it's dry. If it's sticky, work in a little more masa harina.

Break the dough into four equal pieces and roll each one into a ball. Put the balls on a plate or cutting board and cover them with plastic wrap to keep the dough from drying out. One at a time, roll them out with a rolling pin or clean wine bottle until they're a thin circle about 1/4-inch thick. Brush a little of the vegetable oil on a skillet or comal and heat it over medium-high heat until it's good and hot. Carefully add the first sope and cook it until little brown blisters appear on the bottom, about 45 seconds. Flip it over with a spatula and cook for another 30 to 45 seconds. Flip it over again, count to 10 and transfer to the towel-lined baking sheet. Keep it warm in the oven. Repeat with the remaining 3 sopes (adding a little more oil if you need to), and keep them in the oven until you're ready to serve them.

Pour a couple of tablespoons of the oil into a skillet and add the chile, garlic and onions. Set the skillet over medium heat and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the huitlacoche (or mushrooms) along with a good pinch of salt and cook, stirring occasionally, until the huitlacoche is heated through, about 5 minutes (or until the mushrooms are a little browned and cooked through, about 10 minutes). Take the mixture off the heat and stir in the cilantro.

Arrange your sopes on a platter. Cover with a thin layer of Roasted Tomato-Chile de Arbol Salsa, the huitlacoche or mushrooms, a drizzle of the crema fresca and a sprinkle of queso fresco. Serve the remaining salsa on the side.

Put the tomatoes on a baking sheet and broil until the tomatoes are nice and charred, 10 to 12 minutes. Take the tomatoes out, let them cool just until you can handle them, slip off the skins and cut out the tough cores. Transfer the tomatoes to a big bowl (don't you dare forget the tomato juice that has leaked out and reduced to awesomeness on the baking sheet), and then roughly chop them.

While the tomatoes are broiling, heat a dry skillet over medium heat and toast the chiles (in batches, if necessary), flipping them over occasionally, until they just begin to smoke, about 5 minutes. Set them aside in a bowl.

Put the olive oil, garlic and onions in a saucepan, set it over medium heat and cook, stirring occasionally, until the onions are soft, about 7 minutes. Add the toasted chiles, tomatoes and 2 cups water, bring to a simmer and cook for another 12 minutes, so the flavors come together. Let it cool a bit.

Carefully transfer the mixture to a blender. Add the cilantro, salt and pepper and puree until the mixture is very smooth. Pour the mixture through a medium-mesh sieve into a bowl. Serve at room temperature or slightly chilled. Store the salsa in the refrigerator, tightly covered, for up to a week, or in the freezer for a month.

Upgrade your taco night with Alton Brown's taco seasoning recipe from Food Network.

Taco Potion #19

chili powder

cumin

cornstarch

hot smoked paprika

coriander

cayenne pepper

Taco Potion #19 Seasoning : Alton Brown : Food Network

Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month.

Love Love Love ... I am making this moving forward vs. store bought (that is if the store has corn starch - covid?) I added the whole 'potion #19' recipe to 2lbs ground beef 80/20 and browned combined; I had a cup of water to add gradually during the browning/cooking process to obtain the consistency we enjoy for tacos.  (I used almost the whole cup) No changes made to the original recipe. Perfect as is

This is my absolute FAVORITE taco seasoning! Usually when i need a recipe i head to Alton's first! 

Perfect, easy ingredients that I already had. Much better than store-bought taco seasoning. I make a ton and store it for even quicker cooking later. 

Easy recipe with stuff you probably already have in the pantry. Delicious. 


Delicious! I'll never use store bought again. Thanks Alton!

Absolutely fabulous! I used this for a taco night and everyone loved it!!  It has a much better flavor than any of the packets on the market. Thanks Alton!

https://www.foodnetwork.com/videos/taco-potion-number-19-0186956

Alton's Taco Potion Number 19 spice blend turns ordinary beef into tacos!

Taco Potion Number 19

Chiles Rellenos

Mexican crema

green chile hot sauce

lime

Kosher salt

Mexican-style

yellow onion, diced

poblano chiles, stems intact

Oaxaca

canola oil

eggs,

all-purpose flour

rice

Position an oven rack directly underneath the broiler and preheat the broiler.

In a small mixing bowl, combine the Mexican crema, hot sauce, lime zest and juice and salt to taste; stir to combine. Set aside to let the flavors meld together.

Heat a large nonstick skillet over medium-high heat. Cook the chorizo and onions, stirring occasionally, until cooked through and slightly browned, about 5 minutes. Remove from the skillet with a slotted spoon to a paper towel-lined plate. Set aside until ready to stuff the roasted poblanos.

Place the poblanos on a baking sheet and broil, turning once, until the skin is blistered and blackened, 4 to 5 minutes per side. Put the charred poblanos in a medium heatproof bowl, then cover with plastic wrap and let steam for 10 minutes. Peel and rub away the skins of the poblanos, then gently dry using a paper towel. Cut a 2-inch lengthwise slit in the center of each poblano and carefully cut out the seeds with kitchen shears, leaving the stems intact.

Stuff each poblano with the chorizo and cheese, dividing evenly. Gently close the opening using 2 to 3 toothpicks to keep the filling from falling out.

In a large skillet over medium-high heat, heat the oil until a deep-fry thermometer reaches 375 degrees F. Position a wire rack on a baking sheet.

Meanwhile, add the egg whites to a large mixing bowl. Using an electric mixer, beat until medium peaks form. With the mixer on low, add the egg yolks and 1 tablespoon flour and mix until completely incorporated. The batter should be smooth and fluffy.

Sprinkle the poblanos with salt, then dredge in the remaining 1/2 cup flour, tapping to shake off any excess; dip into the batter until fully coated. Gently add the poblano to the hot oil and fry in batches to not overcrowd the skillet. Cook until golden brown and crispy, 3 to 4 minutes per side. Transfer to the wire rack to drain. Serve warm on a platter and drizzle with the spicy lime crema and a side of yellow rice, if using.

Texas Chili

California chiles

guajillo chiles

pasilla chiles

garlic

oregano leaves

heirloom tomatoes

oatmeal

paprika

sea salt

red pepper flakes

beef chuck

beef top round

onion, chopped

garlic,

WS of a bowl of Texas Chili with a side of french fries from the 24th Street CafÃ© in Bakersfield, CA as seen on Food Network's, Diners, Drive-Ins and Dives episode 2208.

For the chile sauce: Cover the California chiles, guajillo chiles and pasilla chiles with water in a medium saucepan and soak for 2 hours. Add the garlic and simmer until tender, about 30 minutes. Blend small batches at a time in blender, adding some fresh oregano each time. Strain through a medium-mesh strainer.

For the stewed tomatoes: Simmer the heirloom tomatoes whole in a large uncovered pot over medium heat until they are broken down and have released some of their liquid, about 45 minutes. Let cool slightly and then puree with an immersion blender.

For the chili spices: Combine the oatmeal, cumin, paprika, salt, black pepper, cayenne pepper and red pepper flakes in a bowl. Set aside.

For the chili: Preheat the oven to 350 degree F. Mix together the chuck, top round, onion and garlic in a Dutch oven. Cook in the oven, stirring occasionally, until brown.

Add the chili spices to the ground beef mixture and cook 20 minutes more. Then add the stewed tomatoes and chile sauce. Cook until an instant-read thermometer register 160 degrees F, about 1 hour.

The absolute BEST ground beef chili recipe I've made, hands down!  The combination of the two different cuts of ground beef, and the use of a chili sauce rather than powder makes the dish.

This chili is delicious. I did make a few changes. The recipe calls for 1/4 cup paprika and 1/4 cup paprika. I have never used that much in any recipe so I used one tablespoon of each. I used a teaspoon each of cayenne and red pepper flakes. I used a variety of fresh peppers including jalapeño and ancho chilis and roasted them for the puree.  I did add 3 cups of soaked pinto beans. I then put it in a 200* oven for 3 hours. Just the right amount of heat. Really good!

Instant Pot Moroccan Chicken

skin-on, bone-in chicken thighs (about 3 pounds)

salt and pepper

onion,

carrots,

turmeric

ginger

tomato paste

cinnamon

preserved lemon, roughly chopped (seeds discarded)

prunes,

apricots,

parsley,

white vinegar

couscous,

Harissa,

Season the chicken thighs generously with salt and pepper. Set an Instant Pot to sauté on high. When the pot registers hot, add the vegetable oil. Working in two batches, add the chicken skin-side down and cook until well browned, about 10 minutes. Remove to a plate.

Add the onion, garlic, carrots, paprika, coriander, cumin, turmeric, ginger and cayenne to the pot. Cook, stirring, until the onion softens, about 5 minutes. Stir in the tomato paste to coat the vegetables, scraping up the bottom of the pot. Stir in the cinnamon stick, preserved lemon, prunes and apricots, then turn off the pot.

Add 2/3 cup water and the olive brine to the pot and stir well, scraping up the bottom of the pot. Return the chicken skin-side up to the pot in a single layer. Put on and lock the lid; make sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 8 minutes. When the time is up, let the pressure release naturally for 10 minutes, then carefully turn the steam valve to the venting position to manually release the remaining pressure. Turn off the pot and remove the lid.

Transfer the chicken to a platter, leaving the liquid in the pot; discard the cinnamon stick. Stir the olives, cilantro, parsley and vinegar into the pot. Season with salt and pepper. Serve the chicken and sauce over couscous; top with more parsley and serve with harissa.

This is such a good recipe! I had to make a few changes because I didn't have some things on hand (i.e. dates instead of prunes) and it still turned out great. However, I agree with previous reviewers that the cinnamon is a bit overpowering, so I would leave that out next time. 

Tasty but the cinnamon was overpowering. Followed the recipe and it was a fun and new dish. I will try again but with perhaps half a stick or only adding the cinnamon for the final 20 minutes, not for the instant pot cooking. 

My family loved the change from our ordinary meals and boy does the house smell good! Such a variety of flavors all wrapped up in one! Prep took a while, so next time will start putting it together earlier. Was able to purchase the preserved lemons through Amazon. 

Very good.  I was worried about the apricots and dried fruit, as I’m not a fan of dried fruit, but they melted into the sauce.  I didn’t have preserved lemons, so I added zest from one lemon.  Definitely a keeper.

Absolutely amazing, didn’t have ginger powder so i used fresh. Added red bell pepper. Didn’t have olives or prunes or apricot, but it came out very very good.

This chicken is fantastic. We've served it at a dinner party twice, and all the guests want the recipe. We rubbed the chicken in ras el hanout before the saute step which added even more flavor. 

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Quick Egg &amp; Potato Scramble

Hatch Chile Cornbread Stuffing

Ab'S Chili Powder

Chile Con Queso

Sopes

Taco Potion #19

Chiles Rellenos

Texas Chili

Instant Pot Moroccan Chicken

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Pickled Jalapeños

Salsa Diablo

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Red Beef Chili

Guacamole

Nachos with Cheesy Beef

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Keith's White Chicken Chili

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The most viewed chile peppers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Quick Egg & Potato Scramble