The chile relleno recipe, which hails from Puebla, Mexico, translates as “stuffed peppers.” But we’re taking an easier route for this chile relleno casserole recipe by layering the peppers, meat, ...

This authentic Chile Relleno recipe starts with roasted poblano peppers stuffed with cheese, then dipped in a super fluffy egg batter. This batter is the secret weapon of the dish. Finally, it is ...

I love soups that deliver on comfort and heartiness, but there are times when I also need a bold kick in there. To the rescue: chicken poblano soup. This soup has a little bit of everything, between ...

1. Preheat oven to 375 degrees. 2. Cut the peppers in half lengthwise. Remove the seeds and ribs. Rinse them and place on a baking sheet. Put the peppers on the center rack of an oven set to broil.

Except for some cherry tomatoes and a few zucchini, my garden was a bust this summer. I blame the deer who consider my backyard their personal cafeteria, and a fat groundhog who lives under my garden ...

On Mexican Independence Day, one dish that incorporates green, white and red is a must. Chiles en nogada is a traditional dish served on Sept. 16. It consists of roasted poblano peppers stuffed with a ...

Poblanos are not just another green pepper, thank you very much. They're earthy, with a touch of (flair) smokiness and a little bitterness that mellows as they cook. When you stuff them they are a ...

Low in calories and loaded with vitamins, Hatch chiles are a favorite Southwestern pepper named after the original growing area in Hatch, N.M. This pepper has a short season of only six weeks, ...