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Pasta With Chile Con Queso

Fettuccine.Inn's picture
Ingredients
  Peanut oil/Corn oil 1 Tablespoon
  Garlic cloves 1 Medium, chopped fine
  Jalapeno pepper 1⁄2 Small, seeded and chopped fine
  Evaporated skim milk 1 Cup (16 tbs)
  Low salt part skim milk cheddar cheese 6 Ounce, shredded
  Low salt part skim milk monterey jack cheese 1⁄4 Pound, shredded
  Finely chopped cilantro 2 Tablespoon
  Pasta 1 Pound, cooked, drained
Directions

In a large saucepan, heat the oil with the garlic and jalapeno over moderate heat.
When they sizzle, add the evaporated milk and, stirring frequently and taking care that the milk doesn't boil over, simmer briskly until it has reduced by about a third and has a creamy consistency, 7 to 10 minutes.
Reduce the heat slightly and gradually sprinkle and stir in the cheeses.
Continue stirring until they have melted completely.
Then spoon the sauce over cooked pasta and garnish with cilantro.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
8

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