STUFFED POBLANO CHILES ("CHILES RELLENOS")
Provided by Marcela Valladolid
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
- Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
- In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
- Arrange the chiles on a serving platter, spoon the sauce on top and serve.
GREEN CHILE CREAM CHEESE STUFFED CHICKEN BREAST
Green Chile Cream Cheese Stuffed Chicken Breast is a fantastic low carb, Keto friendly dinner recipe. Juicy chicken oozing with melty cheese and green chiles is a flavorful meal the entire family will love.
Provided by Nicole Harris
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 375ºF
- Whip cream cheese with hand mixer until light and fluffy. Stir in shredded Colby and green chiles.
- Carefully cut a pocket into each chicken breast. Make sure not to cut all the way through.
- Fill chicken with cream cheese mixture.
- Mix garlic powder, cumin, smoked paprika, salt and pepper. Sprinkle spice mixture over chicken breasts.
- Heat oil in cast iron pan over medium/high heat.
- Gently place chicken breasts top side down into hot pan. Brown tops, flip then transfer to preheated oven. (tuck any escaping filling back into chicken breasts)
- Bake for 18-22 minutes or until thickest part of chicken reaches 165ºF internal temp.
Nutrition Facts : Calories 493 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 144 milligrams cholesterol, Fat 33 grams fat, Fiber 1 grams fiber, Protein 43 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 412 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
CHILI-STUFFED PEPPERS
"My family loves chili, so I decided to try stuffing green peppers with it," recalls Verna Redman of Dade City, Florida. "They tasted great and are good made with leftover chili, too," she adds.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut tops off peppers and remove seeds. Place peppers in a large kettle and cover with water. Bring to a boil; cook until crisp-tender, about 3 minutes. Drain and rinse in cold water; set aside. , In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, chili powder, salt if desired, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Spoon meat mixture into peppers; place in an ungreased 3-qt. baking dish. Cover and bake at 350° for 20-25 minutes or until heated through. Sprinkle with cheese.
Nutrition Facts : Calories 259 calories, Fat 9g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 656mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 6g fiber), Protein 24g protein. Diabetic Exchanges
GREEN CHICKEN CHILI
Provided by Katie Lee Biegel
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the ground chicken and use a wooden spoon to break up the meat as it browns. Remove the chicken to a plate and set aside.
- Add the remaining tablespoon olive oil to the Dutch oven and reduce the heat to medium. Add the onion and jalapeño. Cook, stirring often, until the onions are translucent and tender, 5 to 6 minutes. Stir in the garlic, cumin and coriander and cook until the spices are fragrant, 1 to 2 minutes. Add the chicken broth, shredded chicken, cooked ground chicken, salsa verde, salt and pepper and use a wooden spoon to scrape up any browned bits on the bottom of the pan. Bring to a low boil, reduce the heat to a simmer and let simmer, stirring occasionally, 1 hour. Stir in the beans and half-and-half and continue to simmer, uncovered, until the liquid has reduced and the chili is thick, about 30 minutes.
- Serve with cheese skulls, tortilla chips, sour cream, cilantro and scallions.
- Preheat the oven to 400 degrees F.
- Place a 6-count skull mold on a baking sheet.
- Sprinkle 1/4 cup cheese into each skull mold. Bake until the cheese has melted and the edges just begin to brown slightly, 4 to 5 minutes.
- Allow the skulls to cool for 2 minutes, then remove from the pan. Serve on top of a warm bowl of chili. Cheese Skull recipe courtesy of The Kitchen.
STUFFED GREEN PEPPERS I
Here's a delicious stuffed pepper recipe that's easy to make. Each green bell pepper contains ground beef, onion, tomatoes, rice and cheese, and is cooked in tomato soup.
Provided by Suzanne M. Munson
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
- In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
- Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
- Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.
Nutrition Facts : Calories 462.8 calories, Carbohydrate 35.5 g, Cholesterol 88.6 mg, Fat 24.3 g, Fiber 3.5 g, Protein 27.2 g, SaturatedFat 12.5 g, Sodium 970.6 mg, Sugar 12.2 g
GRILLED GREEN CHILE-STUFFED PEPPER STEAKS WRAPPED IN BACON
Steps:
- Slice the steaks horizontally to create a pocket, but do not cut all the way through the steak. Place a green chile into each of the pockets. Wrap a strip of bacon around each steak in the same direction as the pocket and secure with a toothpick.
- Wrap the peppercorns in a kitchen towel and with a meat pounder or rolling pin gently pound the peppercorns until coarsely crushed. Press the crushed peppercorns into the sides of each steak. Place the steaks into a non-metallic pan.
- To make the marinade: combine the habanero sauce, Worcestershire, soy sauce, vinegar, and garlic powder in a bowl. Pour the marinade over the meat, and marinate in the refrigerator for 2 to 3 hours.
- Preheat the grill and bring the steaks up to room temperature before placing on the grill. Grill the steaks over medium heat for about 12 to 16 minutes for medium-rare or until the internal temperature reaches 150 degrees F.
- Place the steaks on individual plates and serve.
SPICY STUFFED LONG GREEN CHILLIES
Steps:
- Heat 1 teaspoon of the oil over medium high heat in a large frying pan. Pour in the flour and work it with a whisk or for in the pan so that it toastes evenly. The flour is ready when fragrant and lightly browned. Add theturmeric, chilli powder, cumin powder, coriander powder, mango powder and salt and transfer to a mixing bowl.
- Pour in the water and work with your hands into a thick paste. Slit your green chillies down the middle and remove most of the seeds with your thumb. Then stuff the chillies with the gram flour paste.
- Heat the remaining oil in a frying pan over low heat. Add the chillies and fry until they are soft and begin to change colour. You should see a few blackened spots and blisters on the chillies. Serve immediately on their own or with a good raita or coconut chutney.
GREEN CHILES RELLENOS (STUFFED GREEN CHILES)
Make and share this Green Chiles Rellenos (Stuffed Green Chiles) recipe from Food.com.
Provided by jackieblue
Categories Vegetable
Time 10m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Cut cheese into slices 1/2" thick and the length of the chili.
- Make a small slit in chili just big enough to insert cheese(you can also poke in some slivers of onion at this point).
- Dip in batter and fry in hot oil or lard until golder brown.
- Drain and serve.
- May be garnished with green chili sauce if desired.
- To make batter, combine flour, baking powder, salt and cornmeal.
- Blend milk with egg;then combine milk and egg mixture with dry ingredients.
- Add more milk if necessary for smooth batter.
- Using a spoon, dip stuffed chilies in batter.
GREEN CHILI STUFFING
Published in Gourmet magazine, November 1992. This recipe is for baking the stuffing separately. It also can be used to stuff a 12- to 14-pound turkey with the changes noted next to the ingredients.
Provided by swissms
Categories < 60 Mins
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a large skilled, cook the onion and celery in 8 T butter over medium heat, stirring occasionally, until softened and light golden. Add the green chilies with the juice, the jalapenos, chili powder, thyme, oregano, cumin and salt and pepper to taste. Cook the mixture, stirring, for 3 minutes.
- Transfer the mixture to a large bowl, add the pecans, toasted bread cubes, and salt and pepper to taste. Combine the stuffing gently but thoroughly.
- Note: if using to stuff a turkey, cool completely before stuffing the turkey.
- Baking: Preheat oven to 325°F Spoon the stuffing into a buttered 3- to 4- quart casserole, drizzle it with the broth and dot the top with the additional 2 T butter. Bake the stuffing, covered, in the middle of the oven for 30 minutes. Uncover and bake 30 minutes more.
Nutrition Facts : Calories 406.8, Fat 26.5, SaturatedFat 10.4, Cholesterol 38.2, Sodium 847.7, Carbohydrate 37.9, Fiber 4.3, Sugar 6.2, Protein 7.2
STUFFED GREEN CHILES
I created this when I was in my early twenties and have changed it a little over the years. I now grow and fire roast my own green chiles instead of buying canned and I use Oxaca cheese (or homemade mozarella) instead of cheddar. You may fire roast, peel and clean out the seeds of your chiles or use canned as both are good. I...
Provided by Millie Johnson
Categories Other Main Dishes
Time 1h15m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick spray and set aside.
- 2. Prepare green chiles (instructions below) OR drain and set aside if using canned.
- 3. To large skillet add ground beef, salt, black pepper, minced garlic, diced onion and diced bell pepper. Cook on high till meat is browned. Drain and return to skillet.
- 4. Add water, fajitas mix, cornmeal, cayenne* and Habanero sauce*. Bring to a boil,reduce heat, cover and simmer for 15 to 20 minutes. Uncover and cook on medium high till very thick.
- 5. Pour a just enough green chile enchilada sauce to barely cover the bottom of the 9 x 13 baking dish.
- 6. Holding chile in hand, stuff with meat mixture.
- 7. Put in baking dish seam side down. Repeat with remaining chiles.
- 8. Pour remaining green chile enchilada sauce over the top. Cover with cheese and bake for 30 - 40 minutes or till nice and bubbly.
- 9. TO PREPARE GREEN CHILES Blister chiles on all sides on a very hot grill or in your broiler. As they get done put them in a covered bowl. (this helps to sweat the skins off)
- 10. PLEASE WEAR GLOVES! Peel off skin then cut off top and make a slit down the side. Open it up and remove seeds. It is now ready to use. You can see a step by step with pictures in my recipe "Fire Roasted Chilis/Peppers".
STUFFED GREEN CHILI'S
I love chili rellenos but needed to eat a little healthier and less fried food.. if you like lots of flavor you will love this... just beware that sometimes your peppers might be hotter than you realize.
Provided by Martha Robbins
Categories Other Main Dishes
Time 1h5m
Number Of Ingredients 13
Steps:
- 1. On a grill or under a broiler, char the green peppers til bubbled all over then put in a large bowl and cover with plastic, let them steam for a few minutes til the skins come off easily. Peel them and then slit one side and scoop out the seeds. Set aside.
- 2. Heat the oil in a large skillet over high heat. When the oil starts to ripple add the corn, onion and jalopeno. Toss til veggies start to char on the edges (about 4-5 minutes). Reduce the heat to med and then add the garlic, tomatoes, and dry seasonings. Cook 2 more minutes then turn off the heat and sprinkle lime juice over the veggies.
- 3. Place the green chili's in a baking dish and stuff each with as much veggie mix as they will hold. (mound whatever is left on top) Top each pepper with about 1/4 cup each of the cheese.
- 4. Place under broiler til cheese is melted and slightly charred. Serve with your favorite rice.
MIRCHI BADA (STUFFED GREEN CHILE PEPPERS)
These chile peppers stuffed with potato and dipped in a chickpea flour batter are a popular street food in Rajasthan. They are also called Jodhpuri Mirchi Vada. Serve hot with green chutney or tomato ketchup.
Provided by Allrecipes Member
Categories Vegetable Side Dishes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
- While potatoes are cooking, bring another pot of water to a boil. Cut chile peppers open lengthwise and remove seeds.
- Blanch chiles for 30 seconds in the boiling water. Drain, then immerse in cold water. Drain again.
- Transfer cooked potatoes to a bowl. Add chili powder and salt; mash until no chunks remain. Scoop into chile peppers.
- Mix chickpea flour, salt, and water until a smooth batter forms. Dip stuffed chile peppers in the batter until well coated.
- Heat a generous amount of oil in a deep frying pan. Add chile peppers and fry until golden brown, about 3 to 6 minutes.
Nutrition Facts : Calories 378 calories, Carbohydrate 58.4 g, Fat 13 g, Fiber 6.9 g, Protein 10.5 g, SaturatedFat 1.5 g, Sodium 25.2 mg, Sugar 7.9 g
STUFFED POBLANO CHILES
Stuffed poblano chiles are classic Tex-Mex fare. Save time by stuffing them fresh and steaming them instead of roasting, stuffing, and baking. To quickly thaw corn, place it in a fine-mesh sieve and rinse with hot water. Note that this recipe calls for cooked brown rice, so be sure to have that ready to go. Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
Categories Amazing Grains/">Amazing Grains
Time 30m
Number Of Ingredients 9
Steps:
- Split peppers down center, making a T. Carefully remove seeds and membranes with a small spoon, and rinse out any remaining seeds with water. In a bowl stir together the next seven ingredients (through olives). Spoon rice mixture into peppers.
- Place peppers in a steamer basket in a Dutch oven. Add water to Dutch oven to just below basket. Bring to boiling. Steam, covered, about 10 minutes or until tender. Sprinkle with pepitas.
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STUFFED HATCH GREEN CHILE + VIDEO - MY HEAVENLY RECIPES
From myheavenlyrecipes.com
5/5 (2)Calories 299 per servingCategory Appetizer
- Place Hatch Chiles on a baking sheet and broil for 3-5 until chiles are charred, remove and allow to cool.
- Place Olive Oil in a large skillet along with onions and sautee for 3-5 minutes, add in corn and heat through.
STUFFED ROASTED GREEN CHILE (HATCH, ANAHEIM) RECIPE ...
From chefdehome.com
Cuisine AmericanTotal Time 50 minsCategory Appetizer
- Preheat grill to medium heat. (Oven Bake instructions in notes) In a saute pan, heat oil, add onion and garlic. Saute until onions are soft. (3-4 minutes) Remove in plate. Add kale, season with generous pinch of salt, and continue cooking until kale has wilted. (2-4 minutes). Once done, set aside to cool a bit.
- In meantime, in a bowl, add chopped bread, milk and mash will. Season with pinch of salt. Add in oregano, parmesan, chili flakes, cheese, and black pepper. Mix in onion-garlic mixture. Combine this bread-onion mix into kale.
- Stuff each pepper with 2-3 tablespoon of the mixture (as much as you can fit tightly in the cavity). Spray oil on a perforated grilling pan or grill with wire rack. Gently place peppers on grill (low-heat side) stuffing side up. Bake grilled covered until peppers are soft to your liking and topping is light brown. (Oven Bake instructions in notes)
GREEN CHILE CHICKEN STUFFED PEPPERS - MAEBELLS
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5/5 (1)Calories 278 per serving
- Rinse peppers; pat dry. Carefully cut a lengthwise slit down one side of each pepper. Using a small, sharp knife, gently scrape out as many seeds and as much membrane as possible without tearing the pepper. Leave stems attached.
- For a charcoal grill, place peppers on the rack of an uncovered grill directly over hot coals. Grill for 10 to 12 minutes or until skin turns dark and blisters, turning often during grilling. (For a gas grill, preheat grill. Place peppers on the grill rack over heat. Cover and grill as directed.)
- Wrap peppers in foil; let stand for 20 minutes. When cool enough to handle, hold peppers under cold running water, carefully peeling away blackened skin. Be careful not to tear peppers.
- In a small bowl stir together goat cheese, colby cheese, and cayenne pepper. Spoon 2 to 3 tablespoons of the cheese mixture into each of the whole peppers. Do not overstuff. Pinch edges together with cheese to seal.
GREEN CHILE CHEESE STUFFED CHICKEN BREAST - DESSERT FOR TWO
From dessertfortwo.com
Reviews 73Calories 890 per servingCategory Dinner Recipes For Two
- Preheat the oven to 425. If your skillet isn’t oven-safe, line a small baking dish with parchment paper.
- First, using a small sharp knife, cut a pocket in each chicken breast. Aim about one-third of the way from the top of the breast, and cut horizontally, being careful not to cut all the way through. Repeat with the other chicken breast.
- In a medium bowl, stir together the Philadelphia cream cheese, chiles, and cheddar. Stir very well to break up the cream cheese. Add a big pinch of salt and a few grinds of black pepper and stir again.
- Divide the cream cheese mixture in half, and stuff each into the pocket you cut in the chicken. You can use a toothpick to pin the chicken closed, but it doesn’t matter too much.
STUFFED GREEN PEPPERS - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
4.9/5 (32)Category Main CourseCuisine AmericanTotal Time 35 mins
- In a large pot of boiling water, after you have removed the seeds and stems, boil the peppers for five minutes to soften them up. Remove from water and drain on paper towels.
- Brown the hamburger, onion, chopped pepper tops and drain if needed. Add the oregano, Worcestershire sauce, pepper, salt, garlic, basil, green chilis, drained diced tomatoes and minute rice. Simmer until rice is tender or about 5 minutes.
- Fill your peppers with the hamburger mixture. (If you are using the tomato sauce pour it over the filled peppers. Some people like a lot of tomato taste and use the sauce) Pour the drained tomato juice that you saved from the diced tomatoes into the bottom of your casserole dish.
- Bake peppers in preheated 400 degree oven for 20 minutes. Remove and add shredded cheese to top of each pepper. Return to oven for five more minutes until cheese melts.
KETO GREEN CHILI STUFFED CHICKEN - THE BEST KETO RECIPES
From thebestketorecipes.com
4.6/5 (16)Total Time 30 minsCategory ChickenCalories 292 per serving
- Drain the canned green chilis and place them in between paper towels and lightly press down. You need the chilis to be as dry as possible so you do not have too much moisture in your filling mixture.
- In a small bowl combine the canned green chilis, cheddar cheese, green onions and softened cream cheese, set aside.
- Slice each chicken breast lengthwise so that the breast folds open (be sure not to slice all the way through)
GREEN CHILE AND CHEESE STUFFED CHICKEN - OVER THE FIRE COOKING
From overthefirecooking.com
Cuisine AmericanCategory Main CourseServings 4Total Time 1 hr 45 mins
- Take your chicken breast and slice a pocket into them about 2-3 inches deep and about the whole length of the chicken for the stuffing. Mix together your cream cheese, green chiles and shredded cheddar. Stuff the chicken with 2-3 tbsp of the cream cheese mixture, then pin the opening with a toothpick. Lather the outside of the chicken in oil and season with salt and pepper. Repeat this with all the chicken, then place in the fridge for 30 minutes to set.
- Add your chicken to the cool side of the grill to cook for about 1-1.5 hours until they reach 165F internal. Once the chicken is cooked, heat up your coals for high heat (around 400F). Add the cooked chicken plus the tomatillos over the hot coals to sear for about 1.5 minutes per side until crispy. Once done, pull the chicken and tomatillos off the grill to rest.
- As the chicken rests, add the tomatillos and the rest of the tomatillo salsa to a food processor and blend until smooth.
SPICED PORK STUFFED HATCH CHILE - THE FLAVOR BENDER
From theflavorbender.com
5/5 (9)Estimated Reading Time 6 mins
- 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 HATCH CHILES - LIKE MOTHER, LIKE DAUGHTER
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4.9/5 (8)Total Time 30 minsCategory Main DishCalories 236 per serving
- Cook the quinoa according to the directions on the package. (I used chicken broth instead of plain water to add some flavor.)
- Place under the broiler for 2 to 4 minutes until the chiles are blistering. Watch carefully. (Mine blistered about 3 minutes.)
STUFFED GREEN CHILI PAKODA | INDIAN | VEGETARIAN | RECIPE
From bawarchi.com
Cuisine IndianCategory Vegetarian
- Remove the seeds and the ribs. , Mixed mashed potato with salt, cumin powder, asafetida, lime juice and coriander leaves.
- Stuff the chilies with this mixture. , Mix besan, rice flour, salt carom seeds and soda. , Add enough water make coating batter. , Dip chilies in this batter and deep fry in moderately hot oil for 2 minutes and remove. , At this stage not much batter will stick to the chilies and they will be only partially cooked. , Let them cool till they are just warm. , Dip them again in batter and fry till golden brown.
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