Vermicelli with Chipotle Chile Recipe
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Vermicelli with Chipotle Chile (Sopa Seca De Fideos)

Serves 4.

3 Tbs. safflower or canola oil
1 medium white onion, finely chopped
2 cloves garlic minced
8 ounces vermicelli (fideos) or angel hair pasta
4 ripe plum tomatoes, coarsely chopped, or 1 cup canned tomato pieces with puree
1 canned chipotle chile in adobo, chopped
2 cups chicken stock or canned chicken broth
sea salt
1 1/2 cups cubed monterey jack cheese

garnish with chopped cilantro

Preheat the oven to 325 degrees.

In a medium size casserole dish, preferable earthenware, heat the oil over medium high heat. stir in the onion and garlic, and cook until they soften. Add the fideos, breaking each coil into 3 parts. Stir and toss constantly until the pasta is covered with oil and begins to taste evenly. A chopstick works well for this. Stir in the tomatoes and chipotle chile, and mix well. Let the tomatoes cook several minutes before adding the broth. Add salt to taste. Stir once, and when the broth starts to boil, lower the hat and let simmer until it is almost gone and the noodles are just done.

Remove the dish from the heat and add the cheese. Reheat in the oven for 4 to 5 minutes so that the cheese can melt. Mix gently. Serve hot, sprinkled with cilantro.

Notes: I like to add stir fried red bell pepper and sometimes will add some fresh corn kernels. Also might add canned whole green chile's that have been seeded and sliced into long thin slices.


From Cocina De La Familia cookbook.

AUTHOR: Snixie

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