At Home Chef

  A hearty Mexican bean and potato soup with green chiles, bursting with flavor and perfect for both warm and cozy seasons. There’s a warmth in every spoonful of  Sopa de Frijoles con Papas y Chile Verde  that feels like home. Whether it’s a hot summer night or a chilly winter evening, this comforting soup brings balance—crispy potatoes, creamy beans, fragrant green chiles, and melted cheese. My family would often gather around a steaming pot of this when the chiles hit peak season, the scent filling our kitchen with a promise of comfort. Why You’ll Love This Soup Combines textures: crispy pan-fried potatoes, soft beans, tender chile Satisfying and nourishing, with protein, veggies, and flavor Quick and customizable—great for leftovers or pantry cooking Works in both  summer and winter —light yet filling Perfect with warm tortillas, rice, or a fresh salad Ingredients (Serves 4) 2 cups  beans  (pinto or black beans, cooked or canned, drained) 2 medium  ...

  A hearty, cheesy Mexican soup that combines savory meats, roasted green chile, and gooey cheese with tender pasta—this comforting dish warms straight to the soul. Whenever our family wanted something rich, satisfying, and indulgent, this  Sopita de Chile Verde con Queso  was the answer. The velvety cheese sauce, paired with the smoky green chile and toasted macaroni, makes every spoonful unforgettable. Let’s dive into this cozy, feel-good recipe. Why You’ll Love This Recipe Rich, savory base with sausage and ground beef Smoky  New Mexico green chile  for authentic flavor Toasted macaroni adds nutty crunch and texture Melty blend of Velveeta, American, and Colby Jack cheeses A full meal—all in one bowl: protein, veggies, pasta, and cheese Ingredients (Serves 6) For the Meat Base: 1 lb  sausage  (mild or spicy, your choice) 1 lb  ground beef 1 medium  onion , diced 3 cloves  garlic , minced Seasonings: 1 tsp  oregano 1 tsp  oni...

  Traditional chile rellenos are poblano peppers stuffed with cheese (or sometimes meat), dipped in egg batter, and fried to golden perfection. This casserole version skips the frying and deconstructs the dish into a layered, baked format—retaining all the flavor but simplifying the prep. Roasted poblano peppers are layered with Monterey Jack and cheddar cheeses, then topped with a light, fluffy egg batter that bakes into a golden, puffy casserole. Served with sour cream, salsa, and fresh cilantro, it’s a mouthwatering comfort food with a spicy edge. Why You’ll Love This Recipe Easier than traditional chile rellenos : No frying or stuffing required. Great for meal prep : Reheats beautifully for leftovers. Versatile : Add ground beef or chorizo for a heartier twist. Naturally gluten-free (if you use GF flour) : Easy to adapt for dietary needs. Ingredients Here’s everything you’ll need to make this 6-serving casserole: 6–8 large poblano peppers  (roasted, peeled, seeded) 2 cups ...