Macaroni Relleno Recipe
Ingredients
| package | 1 | |
| Macaroni | ||
| Egg | 1 | |
| Skim milk | 1/2 Cup (16 tbs) | |
| Ground cumin | 1/4 Teaspoon | |
| Green chilies | 1 Can (10oz), chopped | |
| Diced pimentos | 1 Can (10oz), drained | |
| Nonstick cooking spray | ||
| Pinto beans | 1 Can (10oz), drained | |
| Shredded monterey jack cheese | 1 Cup (16 tbs) | |
| 1 medium tomato, peeled, seeded and chopped | ||
| Green bell pepper | 1 Medium, chopped | |
| Green onions | 1/4 Cup (16 tbs), sliced | |
Directions
Prepare Creamettes® Elbow Macaroni according to package directions; drain.
In medium bowl, blend egg, milk and cumin; stir in hot cooked macaroni, chilies and pimento.
Spray 9-inch nonstick skillet with nonstick cooking spray; heat skillet.
Add macaroni mixture.
Cover; cook over low heat until mixture is set, about 15 minutes.
Loosen edge with rubber spatula and invert onto warm platter.
Top with remaining ingredients.
Let stand 5 minutes before serving.
Refrigerate leftovers.
In medium bowl, blend egg, milk and cumin; stir in hot cooked macaroni, chilies and pimento.
Spray 9-inch nonstick skillet with nonstick cooking spray; heat skillet.
Add macaroni mixture.
Cover; cook over low heat until mixture is set, about 15 minutes.
Loosen edge with rubber spatula and invert onto warm platter.
Top with remaining ingredients.
Let stand 5 minutes before serving.
Refrigerate leftovers.
Chef
