Pasta with Chile Con Queso Recipe
Ingredients
| 1 tablespoon peanut or corn oil | ||
| 1 medium garlic clove, chopped fine | ||
| 1/2 small jalapeno pepper, seeded and chopped fine | ||
| 1 cup evaporated nonfat milk | ||
| 6 ounces low-salt, part-skim-milk cheddar cheese, shredded | ||
| 1/4 pound low-salt, part-skim-milk Monterey Jack cheese, shredded | ||
| Cilantro | 2 Tablespoon, finely chopped | |
| 1 pound pasta, cooked and 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.
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.
Chef
