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Preheat oven to 400?.
Remove 1 teaspoon adobo sauce and 1 chile from canned chiles; mince the chile. Place remaining sauce and chiles in a zip-top plastic bag; freeze for another use.
Melt butter in a large Dutch oven over medium-high heat. Add bell pepper and bacon; saut? 4 minutes. Add onions; saut? 1 minute. Stir in the adobo sauce, minced chile, flour, chili powder, salt, and cumin; cook 1 minute. Gradually add milk; cook until thick and bubbly (about 4 minutes), stirring constantly with a whisk. Remove from heat. Gradually add 1 1/2 cups cheese and cilantro, stirring until cheese melts. Add pasta to pan; toss well.
Spoon the pasta mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle 1/2 cup cheese over pasta mixture. Bake at 400? for 15 minutes or until browned.
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Serving Size: 1 Serving (252g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 220 | ||
Calories from Fat: 152 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.9g | 22 % | |
Saturated Fat 10.5g | 53 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 51.3mg | 16 % | |
Sodium 350.5mg | 12 % | |
Potassium 148.9mg | 4 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 4.9g | ||
Protein 12.1g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 220
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