Yield: 1 servings
|1 large||Jalapeno chile|
|1 small||Onion; coarsely chopped|
|1 large||Garlic clove|
|¼ cup||Vegetable oil|
|1 pack||Small shaped pasta such as melon seeds or; (7-ounce)|
|2 cups||Chicken stock or water|
Heat a heavy ungreased griddle or cast-iron skillet over medium-low heat until a drop of water sizzles on contact. Place the tomato and jalapeno and cook, turning frequently, until the skin of the tomato and chile is blackened and blistered all over, about 15 minutes. Remove the tomato into a bowl to hold the juices. Place the chile in a small plastic or paper bag; let rest 10 minutes. When they are cool enough to handle, peel off the charred skin. If some tiny blackened bits remain, they will just add to the flavor. Be sure to save all the delicious juices. Place tomato, onion, garlic, cilantro and jalapeno chile in the blender or food processor and process until almost smooth, about 1 minute. Reserve.
Place the oil in a small Dutch oven or medium saucepan; heat over medium-high heat until rippling. Add the pasta and cook, stirring constantly, until golden. Remove all but 2 tablespoons of the oil. Add pured tomato mixture and cook, stirring often, for 2 minutes. Reduce heat to low; add chicken stock and bring to a simmer. Cover Dutch oven and cook for 20 minutes or until the liquid is absorbed. Serve with shredded Parmesan cheese and pico de gallo salsa if desired.
Converted by MC_Buster.
Per serving: 584 Calories (kcal); 56g Total Fat; (82% calories from fat); 5g Protein; 22g Carbohydrate; 0mg Cholesterol; 38mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9321 Converted by MM_Buster v2.0n.