Chile relleno
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The chile relleno is a dish in Mexican cuisine that originated in the city of Puebla. In 1858, it was described as a "green chile pepper stuffed with minced meat and coated with eggs".
Chiles rellenos
A variation on the classic recipe using egg batter rather than dipping in masa flour
Jalapeño "poppers", another form of chiles rellenos
A Mexican-American variation which has chiles stuffed with monterey jack cheese and an egg batter, baked in a casserole dish
New Mexico chile
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New Mexico chile or New Mexican chile is a cultivar group of the chile pepper from the US state of New Mexico, first grown by Pueblo and Hispano communities throughout Santa Fe de Nuevo México. These landrace chile plants were used to develop the modern New Mexico chile peppers by horticulturist Fabián García and his students, including Roy Nakayama, at what is now New Mexico State University in 1894.
New Mexico cuisine stacked enchiladas (enchilada montada), red chile smothered, made with blue corn tortillas and chicken
Hatch green chile cheeseburger
'Numex Española Improved' peppers grown on the International Space Station