imagine sweet potatoes in a gooey mac & cheese,
with a spicy chipotle kick, and crumbles of chorizo....
yes, that is what i ate for dinner last night.
comfort food at it's finest!
loved this dish from cooking light.
it would be a great side for a BBQ or any potluck
it's pretty spicy, so for those of you that don't love the heat,
i would reduce your chipotle chile.
enjoy! :)
ingredients
3 medium sweet potatoes (about 2 pounds)
1 cup fat-free milk
1 1/2 to 2 tablespoons chopped chipotle chile, canned in adobo sauce
3/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 ounces Monterey Jack cheese, shredded (about 3/4 cup packed)
8 ounces uncooked whole-wheat macaroni
1 tablespoon olive oil
6 ounces fresh Mexican chorizo, casings removed
1/4 cup chopped green onions
2 tablespoons chopped fresh cilantro (optional)
i obviously didn't use the cilantro because i detest it...
but to each his own :)
directions
*this recipe takes about 1.5 hours, only because you need about
45 minutes - 1 hour to bake your sweet potatoes.
plan ahead and do something else in the meantime :)
plan ahead and do something else in the meantime :)
1. preheat oven to 425 degrees
2. pierce potatoes several times with a fork; place on a foil-lined baking sheet.
bake at 425° for 1 hour or until tender.
cool slightly; peel and mash in a large bowl.
3. stir in milk and next 4 ingredients (through cheese)
4. cook pasta according to package directions, omitting salt and fat; drain.
add pasta to sweet potato mixture; set aside.
5. preheat broiler to high.
6. heat a large ovenproof skillet over medium heat. add oil; swirl to coat.
add chorizo to pan; cook 4 minutes or until browned, stirring to crumble.
place chorizo in a small bowl.
7. spoon sweet potato mixture into pan; sprinkle evenly with chorizo.
broil 2 minutes or until lightly browned and crisp.
sprinkle with onions and cilantro.
8. enjoy! :)
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