Macaroni With Chilies And Pimento
|Macaroni||1 Pound (Small Elbow / Shell Type)|
|Canned whole green chilies||2 , rinsed, seeded and chopped|
|Pimientos||2 Ounce, drained (1 Jar)|
|Sour cream||1 Cup (16 tbs)|
|Dried oregano||1⁄4 Teaspoon, crumbled|
|Chili powder||1⁄8 Teaspoon|
|Shredded sharp cheddar/Monterey jack cheese||3 Ounce (3/4 Cup)|
1. Cook the macaroni according to package directions.
2. Meanwhile, place the chilies, pimientos, sour cream, salt, oregano, and chili powder in a 12-inch skillet, and stir.
3. About 1 minute before the macaroni is done, heat the sauce mixture in the skillet over moderate heat. Drain the macaroni thoroughly in a colander. Add the macaroni and the cheese to the skillet, and toss thoroughly. Serve with orange and avocado slices with Oil and Vinegar Dressing for Fruit Salads.