21 stuffing hot chile peppers Recipes

onion, chopped, garlic cloves, minced, bay leaves, canola oil, ground beef, salt & freshly ground black pepper, fresh mexican oregano leaves, ground cinnamon, tomato paste, chipotle chiles in adobo, golden raisins, almonds, toasted, pimento stuffed olive, sliced, crumbled queso blanco, poblano peppers, vegetable oil, for frying, flour , for dredging, salt & freshly ground black pepper, eggs, separated, diced tomatoes, onion, roughly chopped, cilantro, roughly chopped, cumin seed, toasted, garlic clove, canola oil, chicken broth, salt, sugar, hot red pepper sauce

cornbread, unbleached all-purpose flour, stone ground cornmeal, baking powder, salt, white sugar, eggs, beaten, butter, melted, buttermilk, salt, ground white pepper, ground black pepper, cayenne pepper, onion powder, dried oregano, dried thyme, chopped fresh basil, bay leaves, minced onion, chopped green onions, chopped parsley, chopped red bell pepper, green chile peppers, chopped, minced garlic, butter, chicken broth, hot pepper sauce, evaporated milk, eggs, beaten

pan) of cornbread about 1 lb cut into 1/2 inch cubes, oil, onion diced, poultry seasoning, dried oregano, hot chili powder, golden hominy rinsed and drained, diced green chiles drained, roasted red peppers chopped, low- sodium chicken broth, water, tablepoons butter

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

potatoes, baked and halved , meat scooped out, olive oil, divided, garlic cloves, minced, chopped red pepper, chopped onion, salt and pepper, pinto beans, hot salsa or 1/2 cup mild salsa, your choice, ground cumin (optional), chipotle chile in adobo (optional), shredded cheese

red bell peppers, chicken breasts, cooked and shredded, cooked brown rice, green enchilada sauce, separated, 1 1/2cup for the filling, mexican blend cheese, shredded, chopped fresh cilantro, chopped chipotle chile in adobo , with sauce (more, if you like it hot), cheddar cheese, small pieces for topping (about 1 inch square)

olive oil, onion, finely chopped, minced onion, chorizo sausage, casings removed, cooked white rice, egg, lightly beaten, poblano peppers or 4 anaheim chilies, roasted, peeled, seeded, and chopped, chopped scallion, cilantro, minced, salt, black pepper

onion, chopped, garlic cloves, minced, bay leaves, canola oil, ground beef, salt and freshly ground black pepper, fresh mexican oregano leaves, ground cinnamon, tomato paste, chipotles in adobo sauce, golden raisins, almonds, toasted, pimento stuffed green olives, sliced, crumbled queso blanco, poblanos, vegetable oil, for frying, flour , for dredging, salt and freshly ground black pepper, eggs, separated, tomato ranchero sauce , recipe follows, diced tomatoes, onion, roughly chopped, cilantro, roughly chopped, cumin seeds, toasted, garlic clove, canola oil, chicken broth, salt, sugar, hot red pepper sauce

extra-virgin olive oil , plus 1 cup, calamari, cleaned and sliced into rings, garlic, thinly sliced , plus 1 clove garlic, finely chopped, hot chile flakes, red bell peppers, tops cut off , pith, and seeds removed, fresh or canned tomatoes, peeled and roughly chopped, salt and pepper, recipe follows, chopped italian parsley

butter, vegetable oil, ripe plantains, peeled , cut into 1/3 inch by 1/3 inch by 2 inch rods, salt and freshly ground black pepper, onions, peeled and cut into brunoise, cubanella peppers, washed, seeded and cut into brunoise, hot chile pepper, washed, seeded and cut into brunoise, garlic, peeled and minced, ground beef, ripe tomatoes, washed, peeled, seeded and cut into brunoise, pimiento-stuffed olives, finely chopped, brined capers, rinsed and finely chopped, malt vinegar, oil, for frying, eggs, lightly beaten

chopped frozen organic spinach, salt and freshly ground black pepper, freshly grated nutmeg, hard-boiled eggs, peeled and finely chopped, dried currants or chopped raisins, toasted pine nuts, garlic, finely chopped, freshly shredded parmigiano-reggiano cheese, cut top round veal or beef pounded very thin, special equipment : kitchen twine, extra-virgin olive oil, carrot, finely chopped, onion, finely chopped, garlic, thinly sliced, fresh bay leaf, a few sprigs fresh rosemary, leaves removed and finely chopped, a few sprigs fresh sage, thinly sliced, tomato paste, dry white wine, chicken stock-in-a -box, san marzano tomatoes, hot or sweet italian sausage or combination of both, pappardelle pasta or 12 oz egg tagliatelle, butter, a generous handful fresh sweet basil leaves , torn or shredded, a small handful fresh flat-leaf parsley, finely chopped, ciabatta bread, extra-virgin olive oil, portabella mushroom caps, onion, halved and sliced, cubanelle peppers, seeded and sliced, red chile pepper, thinly sliced, garlic, sliced, chicken stock or water, salt and freshly ground black pepper, italian hot or sweet or combination of both sausages in red sauce from make-ahead meal earlier in week (browned sausages simmered in tomato sauce with stock), sharp provolone cheese, shredded, a small handful fresh flat-leaf parsley for garnish

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

extra-virgin olive oil, garlic, chopped, shallot, chopped, fresh sage, chopped, kosher salt, freshly ground black pepper, crown roast of pork , rib ends frenched, unsalted butter, poblano chiles, seeded and diced, yellow onion, diced, stalk celery, diced, garlic, minced, corn bread for stuffing (1 1/2 recipes ) or packaged corn bread stuffing, eggs, lightly beaten, chicken stock or low-sodium chicken broth, fresh cilantro leaves, chopped, hot sauce such as tabasco, salt, freshly ground black pepper

vegetable broth, dry arborio rice, toasted slivered almonds, chopped, diced water chestnuts, chopped scallions, minced garlic, kosher salt, ground black pepper, white wine vinegar, hoisin sauce, toasted sesame oil, boneless skinless chicken breast halves (8 oz each), vegetable oil, sesame seeds (optional), red plum jam, white wine vinegar, ketchup, garlic and red chile paste or 1 tsp chili- sauce

canola oil, half chicken breast (4 to 5 oz), boneless and skinless, kosher salt and freshly ground black pepper, diced onion (about 1/2 small onion), diced green bell pepper (about 1 medium pepper), diced red bell pepper (about 1 medium pepper), ground cumin, fine cornmeal, all-purpose flour, baking powder, kosher salt, sugar, whole milk, melted butter, eggs, all-purpose flour, eggs, whisked, panko breadcrumbs, boneless, skinless chicken breasts , halved horizontally, kosher salt and freshly ground black pepper, canola oil, garlic powder, onion powder, cayenne pepper, whole milk, maple syrup , for serving, fiery fieri hot sauce , for serving, recipe follows, fiery fieri hot sauce, red fresno chiles (7 or 8 chilies), sweet maui or vidalia onion, roughly chopped, kosher salt, distilled white vinegar, agave nectar

canola oil, yellow onions, minced, celery, minced, dungeness crabmeat , picked through for shells and shredded, flat leaf parsley, chopped, red jalapeno chile, seeded and minced, green jalapeno, seeded and minced, cayenne mayonnaise, kosher salt & freshly ground black pepper, prawns , preferably spot , peeled with tails on, orange , jalapeno hollandaise, hot and sour sauce with cucumber noodles

boneless skinless chicken breasts, pounded thin, cream cheese, shredded cheddar cheese or 3/4 cup monterey jack cheese, chopped green chilies, chili powder, salt and pepper, cream of mushroom soup, hot enchilada sauce

boneless skinless chicken breast halves, pounded thin, cream cheese, cheddar cheese or 3/4 cup monterey jack cheese, shredded, green chilies, chili powder, salt and pepper, cream of mushroom soup, hot enchilada sauce