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magazine fasteasyfresh 2008 04 chicken burritos with poblano chiles and corn
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Plopped on a creamy tomato sauce, these peppers are a repeat-worthy one-dish dinner.
5.0
(4.79)
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The seasoning in this chicken burrito recipe is flavorful but not too spicy. It's a weeknight crowdpleaser. Now all you need is a margarita...
4.5
(4.5)
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This breakfast burrito recipe from Eric See requires shredded hash browns and New Mexico chiles. And that’s perfectly fine by us.
4.3
(4.26)
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Crispy on the outside and juicy on the inside, this smothered fried chicken with polenta and herb gremolata is perfect for a dinner party.
4.3
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Albóndigas is Spanish for meatballs. Ours are lightened with grated zucchini for this chile soup recipe.
4.4
(4.4)
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This spicy-sweet chicken transforms a bird right off the rotisserie into a versatile filling for nachos, enchiladas, tacos, burritos, and more.
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This refried-bean-slathered gordita with all the fixings is a Mazatlán specialty.
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This tortilla soup has everything you want: chicken, corn, and, of course, chiles.
4.0
(4.04)
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This recipe for melty, cheesy, spicy comfort in a bowl is one of the best sellers on the menu at San Francisco’s Tacolicious. Don’t skimp on the chips—trust us, you’ll need them.
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4.3
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Poblano peppers and chicken are a match made in heave in this weeknight dinner recipe.
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Guarantee there’s always a hot, melty batch ready for your guests with this nacho construction strategy.
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Potatoes and poblano chiles shine in this recipe for papas con rajas. Soaked with crema, the combo is a great side dish or vegetarian-friendly taco stuffing.
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4.7
(4.65)
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The nostalgic ground meat filling has obvious upgrades; the charred tomato salsa should be in heavy rotation.
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It’s almost silly how easy this dish of impossibly delicious, ooey-gooey cheesy chiles is to execute.
5.0
(4.87)