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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I got this recipe from the Food section of the local newspaper. Ingredients:
1 cup mexican crema (crema salvadorena) |
3/4 cup queso fresco, shredded (jalapeno) |
3/4 cup monterey jack cheese, shredded |
4 cups elbow macaroni, cooked al dente and drained |
3 tablespoons unsalted butter, melted |
2 garlic cloves, minced |
1/4 cup green chili, chopped |
2 tablespoons yellow onions, chopped |
2 tablespoons red bell peppers, minced |
2 tablespoons fresh cilantro, finely chopped |
1/2 cup seasoned bread crumbs |
salt and pepper |
Directions:
1. Preheat oven to 400 degrees.
2. In large bowl, mix pasta with butter. Add Crema Salvadorena, cheeses, garlic, chilies, onion, pepper and cilantro.
3. Season to taste and pour into large casserole dish.
4. Top with bread crumbs and bake 40 minutes or until golden and bubbly.
5. Serve immediately.
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