Directions:
- *NOTE: original recipe specified 1 tablespoon chili powder.
- Leave the dried pasta in the bag and using a rolling pin, crush the pasta until it is 1/8 -1/4 long.
- Heat 2 tablespoons of the olive oil over medium heat. Add the pasta; stirring constantly until light browned, approximately 4-5 minutes.
- In another small pan, heat the remaining 1 tablespoon of olive oil and lightly saute the red bell pepper until softened.
- Place the white onion, garlic, tomatoes, oregano and jalapeno in a blender and puree until smoothe. Add the puree to the fideos pasta, then add the broth (or water) and the red bell pepper. Stir only a few times.
- Cover pan and cook over low heat 10 minutes or until all moisture is absorbed.
- Fluff with a fork, transfer to a serving platter and top with the cheese and parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 368.79 Kcal (1544 kJ) | ||
| Calories from fat | 181.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.17g | 31% | |
|---|---|---|---|
| Cholesterol | 4.4mg | 1% | |
| Sodium | 1313.88mg | 55% | |
| Potassium | 648.68mg | 14% | |
| Total Carbs | 40.48g | 13% | |
| Sugars | 8.59g | 34% | |
| Dietary Fiber | 4g | 16% | |
| Protein | 8.05g | 16% | |
| Vitamin C | 34.5mg | 58% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 8.2mg | 46% | |
| Calcium | 51.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 96.62 Kcal (405 kJ) | ||
| Calories from fat | 47.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.28g | 31% | |
|---|---|---|---|
| Cholesterol | 1.15mg | 1% | |
| Sodium | 344.24mg | 55% | |
| Potassium | 169.96mg | 14% | |
| Total Carbs | 10.61g | 13% | |
| Sugars | 2.25g | 34% | |
| Dietary Fiber | 1.05g | 16% | |
| Protein | 2.11g | 16% | |
| Vitamin C | 9mg | 58% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 2.2mg | 46% | |
| Calcium | 13.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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