[CH] Tonight's Dinner - Chili & Cheddar Bow Tie Casserole

RisaG (radiorlg@home.com)
Thu, 25 Oct 2001 21:25:45 -0400 

I got this straight out of Cooking Light Magazine. It was terrific. Even DH
loved it. Not too spicy but a definite chipotle taste to it. Next time I
will up the chipotle a bit. But as it was, it was terrific.

                     *  Exported from  MasterCook  *

                    Chili & Cheddar Bow Tie Casserole

Recipe By     : Cooking Light Magazine, October 2001
Serving Size  : 6    Preparation Time :0:00
Categories    : Casserole                        Cheese
                Chiles                           Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      7 oz can      chipotle en adobo
   1      tbsp          butter
   1      cup           red bell pepper -- chopped
     1/2  cup           Canadian bacon -- diced (about 2 oz)
   1      cup           green onions -- sliced
   2      tbsp          all-purpose flour
   1      tsp           chili powder
     1/2  tsp           salt
     1/2  tsp           ground cumin -- I used 1 tsp
   2 1/4  cups          2% reduced fat milk
   2      cups          reduced fat cheddar cheese -- divided
   2      tbsp          cilantro -- chopped
   8      cups          hot cooked farfalle pasta
                        cooking spray

Preheat oven to 400°F.

Remove 1 tsp adobo sauce and 1 chile from canned chiles, mince the chile and
place remaining sauce and chiles in a ziploc plastic bag, freeze for another
use.

Melt butter in a large Dutch oven over medium-high heat. Add bell pepper and
bacon, saute 4 minutes. Add onions, saute 1 minute. Stir in the adobo sauce,
minced chipotle, flour, chili powder, salt, and cumin, and cook 1 minute.
Gradually add milk; cook until thick and bubbly (about 4 minutes), stirring
constantly with a whisk. Remove from heat. Gradually add 1.5 cups cheese and
cilantro, stirring until cheese melts. Add pasta to pan; mix well.

Spoon the pasta mixture into an 11x7 inch baking dish coated with cooking
spray. Sprinkle 1/2 cup cheese over pasta mixture. Bake at 400°F for 15
minutes or until browned. Yield: 6 servings (serving size: 1-1/3 cups)

Nutritional information: 369 calories, 12.4g fat, 7.4g sat, 1.6g mono, 1g
poly), 23.2g protein, 43g carbo, 3.1g fiber, 44mg chol, 758mg sodium, 472mg
calcium



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RisaG

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