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Categories:Viewed: 34 - Published at: a year ago
Ingredients
- 1 -2 dried chipotle chile
- 12 ounces dry noodles (like spaghetti or angel-hair pasta)
- 1 large yellow onion, diced small
- 2 cloves garlic, minced
- 3 medium tomatoes, cored and roughly chopped
- 1 small green pepper, diced
- 2 cups chicken or 2 cups vegetable broth
- 1 bunch cilantro, finely chopped
- 4 sprigs mint, chopped
- 2 ounces monterey jack cheese, shredded
- 6 tablespoons oil
- salt
Method
- Place chipotle peppers in a bowl of very hot water abd reconstitute for half hour.
- When soft, remove from water, remove seeds if desired and roughly chop them.
- Discard soaking water.
- Break noodles into bite-size pieces.
- Add 5 Tbsp oil in a large skillet and place over medium-high heat.
- When hot, add noodles and sear noodles until noodles are browned nicely.
- Remove from pan and set aside.
- In the same skillet, add the rest of the oil and place on medium low heat.
- Add onion and begin to cook, slowly for 15 minutes until golden brown.
- Add the garlic, tomatoes, green pepper and chopped chipotle and cook for another 5 minutes.
- Add broth and salt to taste and add the fried noodles.
- Cover and simmer on medium heat for 10 minutes or until the noodles are soft.
- Stir in cilantro and mint.
- Top with cheese.
- Cover and cook for a few minutes more.
- Serve hot.
