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Anaheim chiles

  • Recipe

    Baked Crêpes Cacciatore with Parmesan Cream Sauce

    In this comforting casserole, crêpes are filled with a fragrant chicken, tomato, and mushroom mixture, topped with a cheese sauce, and baked. For speed and ease, this recipe calls for…

  • Recipe

    Pork Chops with Green Chiles and Onions

    A double dose of chile—canned and powder—adds pleasant heat to this quick skillet braise. The peppers’ light green hue may fade slightly as they simmer, but their spicy essence intensifies…

  • Recipe

    Beef and Green Chile Chili

    This ground-beef chili features green Hatch chiles, which have a meaty texture and a rich, fruity flavor. Because it's a Texas-style chili, there are no beans. Instead, it gets thickened with…

  • Recipe

    Pumpkin Enchilada Casserole with Red Chile Sauce and Poblano-Pepita Salsa

    If you need a vegetarian “star” for the Thanksgiving table, this is it. (But if you have leftover cooked turkey on hand, it also makes a delicious addition to the…

  • Recipe

    Island-Spiced Chicken Salad with Mango and Scallions

    This sweet and spicy salad is the perfect meal on a warm summer night. Serve in Boston lettuce leaf cups. This recipe makes plenty; put any leftovers on top of…

  • Recipe

    Harissa

    Harissa is a spicy North African sauce or paste made of ground dried chile peppers, garlic, olive oil, and spices like coriander, caraway, and cumin. Primarily Tunisian, harissa is also…

  • Recipe

    Brined Grilled Chicken Breasts with Red Chile Oil

    This brine not only keeps the chicken moist, but the sugar in it helps the chicken brown nicely on the grill.

  • Recipe

    New Mexican Pork & Green Chile Stew

     

  • Recipe

    Farmers’ Market Quesadillas

    These quick quesadillas are loaded with the best of the season: summer squash, fresh corn, and diced tomatoes. Fresh chiles and chipotle powder add depth and give the dish some…

  • Recipe

    Green Chile Sauce

    You can make this sauce for the Stacked Chicken Enchiladas a day ahead. It’s also delicious napped over grilled chicken, swordfish, and pork, or served cold as a simple table condiment.