Roasted poblano peppers are stuffed with gooey Monterey Jack cheese, then coated in a light, crispy batter (gluten-free!) and fried. Served with a rich, spicy roasted tomato sauce, these chile rellenos are super delicious, and sure to impress. Read more.
When you get to the end of a Sriracha bottle, there's always a tiny bit of hot sauce that's impossible to get out. But don't throw it away! Here's a trick to turn that remnant sauce into a spicy Sriracha chile oil.
The beauty of this colorful meatball recipe is that it can be both a bite-size party appetizer and a hearty main dish. Tex-Mex Meatballs in Red Chile Sauce take their heat from a broiled poblano pepper, and creamy Cotija makes for perfect tacos.