Poblano Chile

Chilaquiles, the ever-popular Mexican casserole, was created to use up stale tortillas. Made with a good sauce, the tortillas come back to life, take on all the flavors, and provide a wonderful textural contrast. Although chilaquiles are usually prepared casserole style, I have seen them made to order with scrambled eggs and chorizo. I particularly enjoy chilaquiles as a brunch item served with margaritas, chilled Mexican beer, or a hearty sangria.

Begin preparing the kebabs one day before you plan to serve them.

The decade saw the rise of a modern southwestern cuisine, and the rise of chilies, like the poblano that gives this soup a kick.

If you're short on time, use a roast chicken from the supermarket instead of grilling chicken breasts. Serve Mexican beers alongside and tortilla chips for extra crunch.

Serve with jicama sticks, radish slices, peeled cooked shrimp, and corn tortilla chips.

This sauce uses roasted fresh poblano chilies and their dried form, ancho chilies.

Like gumbo, this is a thick and flavorful stew. But it takes a lot less time to make. Active time: 45 min Start to finish: 1 1/4 hr

This sauce can be prepared with yellow bell peppers instead of poblano chiles. Both sauces go equally well with the chicken-and they also complement each other nicely. So follow your mood: earthy poblano or sunny, sweet yellow bell pepper-or make half a recipe of each and serve them both. This recipe can be prepared in 45 minutes or less.

This extra-savory take on the Southern classic might be our favorite excuse to buy corn out of season.