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Enron Mail |
-----Original Message----- From: J&J Zufferli <jzufferli@shaw.ca<@ENRON Sent: Thursday, November 08, 2001 1:33 PM To: Zufferli, John Subject: Recipe Chili and Cheddar Bow Tie Casserole 1 (7oz) can chipotle chiles in adobo sauce 1 tablespoon butter 1 cup chopped red bell pepper 1/2 cup diced Canadian bacon (about 2 oz) 1 cup thinly sliced green onions 2 tablespoons all-purpose flour 1 teaspoon chili powder 1/2 teaspoon salt 1/2 teaspoon ground cumin 2 1/4 cups 2% reduced-fat milk 2 cups (8 oz) shredded reduced-fat sharp cheddar cheese 2 tablespoons chopped fresh cilantro 8 cups hot cooked farfalle (bow tie pasta) or other short pasta Cooking spray Preheat oven to 400 degrees Remove 1 teaspoon adobo sauce and 1 chile from canned chiles; mince the chile. Place remaining sauce and chiles in a zip-top plastic bag and freeze for future use. Melt butter in a large Dutch oven over medium-high heat. Add bell pepper and bacon; saut? 4 minutes. Add onions; saut? 1 minute. Stir in the adobo sauce, minced chile, flour, chili powder, salt and cumin; cook 1 minute. Gradually add milk; cook until thick and bubbly (about 4 minutes), stirring constantly with a whisk. Remove from heat. Gradually add 1 1/2 cups cheese and cilantro, stirring until cheese melts. Add pasta to pan; toss well. Spoon the pasta mixture into a 11x7-inch baking dish coated with cooking spray. Sprinkle 1/2 cup cheese over pasta mixture. Bake at 400 degrees for 15 mins or until browned. Yield: 6 servings Cooks note: I could not find the prepared can of whole chiles with the sauce so I just used the can of diced green chiles I found in the Mexican food isle and threw in what looked to be the right amount. Enjoy!
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