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Southwestern Cheesy Pasta Bake
This recipe serves 6.
Ingredients:
Cheesy-gooey winter comfort food. And, the sauce for this makes a great cheese dip for parties.
Ingredients:
1 tsp. olive oil
1 red onion, diced
3 cloves garlic, minced
3/4 cup roasted poblano peppers, diced
3/4 cup roasted red peppers, diced
1 tsp. cumin
1-2 chipotle chiles, minced
1/8 c. apple cider vinegar
1/4 cup butter
1/4 cup flour
1 1/2 cups 1% or 2% milk
1 cup pepper jack
2 cups cheddar
1/2 cup cilantro
1 16 oz. bag pasta, cooked and drained
1 can corn, drained and rinsed
1 can black beans, drained and rinsed
1 cup tortilla chips, crumbled
Sweat the onion in the olive oil over medium heat for 2-3 minutes.
Add the garlic, both types of roasted peppers, cumin and chipotles and cook 5 minutes.
Deglaze with apple cider vinegar.
Add butter and melt.
Add flour and cook, stirring constantly, for 2-3 minutes.
Add milk and stir until the mixture thickens slightly.
Add cheese, a couple of handfuls at a time, and stir until melted.
Take the sauce off the heat and stir in the cilantro.
Combine sauce, corn, black beans and pasta in a 9 x 13" baking dish. Stir to combine.
Cover with crumbled tortilla chips. Optionally, add a bit of grated cheddar to the top.
Bake at 350 degrees for 20-30 minutes.
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