Mexican Spirals and Cheese
I have to tell you there was a lot of odd mix this, set this aside, now put together kind of steps but this smells amazing. I cannot wait until supper....
40 minute prep time, but I made it early so all I had to do was heat it for the 45 minutes before supper!
rectangular baking dish (grease if not a pampered chef dish)
*****Recipe calls for 8oz cooked chorizo out of casings to be cooked in the onion and peppers, but we substituted 2 chicken breasts (I boiled boneless skinless ones and diced them up)
In a large bowl mix:
2 cups diced tomatoes (had to use canned this time)
1/2 diced green pepper
1/2 diced red pepper
1 can of black beans (drained)
In a frying pan sautee:
1 slivered onion
1/2 diced green pepper
1/2 diced red pepper
1/2 cup water
pepper to taste
1 med fresh poblano pepper *seeded and chopped (we omitted)
Add diced chicken (or chorizo) to frying pan and stir well. Pour everything into the bowl of tomatoes etc. and stir well. Set aside.
In a large pot, boil 1 900g bag of pasta.
We used spirals, the recipe called for rigatoni...choose your favorite.
Drain. Set aside.
In the frying pan add and keep stirring from bottom:
3 tbsp butter (I used margarine)
3 tbsp flour
1/2 tsp ground cumin
1 tsp chilli powder (we used chilli flakes)
Make a rue and then add all at once:
2 cups milk
2 cups of montery jack cheese
When sauce starts to become thick and creamy.
Pour into your large bowl of chicken/tomatoes/beans.
Stir well.
Add pasta.
Stir well.
Pour into casserole dish.
Bake at 350 for 20 minutes if eating immediately.
Bake at 325 for 45 minutes if making ahead.
Pico De Gallo to serve with dish (salsa)
In a medium bowl stir together 1 med tomato chopped, 1 small red onion chopped,, 2 tsp fresh snipped cilantro, 1/2 tsp lime peel, 1 tbsp lime juice and 1/4 tsp salt. Gently stir in 1 ripe avocado (halved, seeded, peeled0 chopped
We served this with a green salad and fresh bread.
"BON APPETIT!"
40 minute prep time, but I made it early so all I had to do was heat it for the 45 minutes before supper!
rectangular baking dish (grease if not a pampered chef dish)
*****Recipe calls for 8oz cooked chorizo out of casings to be cooked in the onion and peppers, but we substituted 2 chicken breasts (I boiled boneless skinless ones and diced them up)
In a large bowl mix:
2 cups diced tomatoes (had to use canned this time)
1/2 diced green pepper
1/2 diced red pepper
1 can of black beans (drained)
In a frying pan sautee:
1 slivered onion
1/2 diced green pepper
1/2 diced red pepper
1/2 cup water
pepper to taste
1 med fresh poblano pepper *seeded and chopped (we omitted)
Add diced chicken (or chorizo) to frying pan and stir well. Pour everything into the bowl of tomatoes etc. and stir well. Set aside.
In a large pot, boil 1 900g bag of pasta.
We used spirals, the recipe called for rigatoni...choose your favorite.
Drain. Set aside.
In the frying pan add and keep stirring from bottom:
3 tbsp butter (I used margarine)
3 tbsp flour
1/2 tsp ground cumin
1 tsp chilli powder (we used chilli flakes)
Make a rue and then add all at once:
2 cups milk
2 cups of montery jack cheese
When sauce starts to become thick and creamy.
Pour into your large bowl of chicken/tomatoes/beans.
Stir well.
Add pasta.
Stir well.
Pour into casserole dish.
Bake at 350 for 20 minutes if eating immediately.
Bake at 325 for 45 minutes if making ahead.
Pico De Gallo to serve with dish (salsa)
In a medium bowl stir together 1 med tomato chopped, 1 small red onion chopped,, 2 tsp fresh snipped cilantro, 1/2 tsp lime peel, 1 tbsp lime juice and 1/4 tsp salt. Gently stir in 1 ripe avocado (halved, seeded, peeled0 chopped
We served this with a green salad and fresh bread.
"BON APPETIT!"
So we made ours with chicken not chorizo sausage. It was not spicy but reallly tasty! Everyone had seconds and Judy has packed a serving for her lunch tomorrow too! A definite do again.
ReplyDeleteI really enjoyed my sample. Surprised how well the black bean fit in. Thanks!!
ReplyDelete