Southwestern Monterey Jack & Shells Casserole

Makes 6 (1 cup) servings.

Ingredients:
7 ounces (3 cups) uncooked dried pasta shells
1 pint (2 cups) half-and-half
4 ounces cream cheese, softened
1 (4-ounce) can chopped green chilies, drained
1/4 teaspoon salt
8 ounces pepper Jack cheese, shredded

Topping Ingredients:
1/3 cup crushed nacho-flavored tortilla chips

HEAT oven to 350°F. Spray 8-inch square (2-quart) baking dish with no stick cooking spray.
COOK pasta shells according to package directions. Drain.
HEAT half & half in 4-quart saucepan over medium-high heat until half & half just comes to a boil (3 to 4 minutes). Add cream cheese, stirring until mixture is smooth and thickened (2 to 3 minutes). Remove from heat. Stir in green chilies and salt. Add cooked pasta; toss to coat.
SPREAD half of pasta mixture evenly into bottom of prepared baking dish; top with half jalapeño jack cheese. Repeat layer once with remaining ingredients.
SPRINKLE crushed tortilla chips over top of casserole. Bake for 30 to 35 minutes or until mixture is bubbly and topping is golden brown.
*Substitute 2 cups milk.

Tip:
If the cheese in this recipe is too hot for your taste, substitute 4 ounces Monterey Jack cheese for the 4 ounces pepper Jack cheese.

Ortega Vermicelli

Ingredients:

4 servings
2 tablespoons olive oil
1 cup chopped onion
3 cloves garlic, minced
8 ounces fideo (coil vermicelli pasta), broken into pieces
14.5-ounce can recipe-ready diced tomatoes, undrained
14.5-ounce can chicken broth
7-ounce can green chiles, diced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
feta cheese

HEAT vegetable oil in large skillet over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes or until onion is tender. Add pasta; cook, stirring constantly, for 1 to 2 minutes or until pasta starts to turn golden.
STIR in tomatoes with juice, broth, chiles, salt and pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 7 minutes or until liquid is absorbed. Sprinkle with cheese just before serving.

Spanish Macaroni Skillet

6 servings

Ingredients:
1 package uncooked dried elbow macaroni
1/2 cup milk
1 large egg
1 can chopped green chilies, drained
1 tablespoon butter or margarine
1 cup pepper Jack cheese, shredded
1 can pinto beans, rinsed, drained
1 cup fresh chunky salsa, drained
Sour Cream, if desired

COOK macaroni according to package directions. Drain. Set aside.
BEAT milk and egg in medium bowl with fork. Stir in cooked macaroni and chilies.
MELT butter in 10-inch nonstick skillet until sizzling; add macaroni mixture. Cover; cook over low heat until set (12 to 15 minutes). Remove from heat; let stand 5 minutes.
INVERT onto large serving plate or spoon onto individual serving plates. Top with cheese, beans and salsa. Dollop with sour cream, if desired.

Las Cruces Lasagne Rolls

6 servings

Ingredients:
12 pieces of lasagne, uncooked
15 ounce part skim Ricotta cheese
2 eggs
3 tablespoons fresh cilantro, chopped, or 1 tablespoon dried cilantro
1 cup Monterey Jack cheese

Sauce:
1 medium onion, chopped
2 tablespoons fresh cilantro, chopped, or 2 teaspoons dried
1 tablespoons chili powder
2 of 16 ounce cans low sodium stewed tomatoes
4 ounce can chopped green chiles
2 tablespoons olive oil
1 clove garlic, minced
1 1/2 teaspoons ground cumin
1 teaspoon pepper
1/2 teaspoon oregano


COOK pasta according to the package directions.

Sauce:
SAUTE sauté onion and minced garlic in oil in a large skillet.

MIX tomatoes, chiles and remaining sauce ingredients in the skillet. Simmer for 15 minutes.

SET aside 1 cup of sauce for later.

Filling:
MIX ricotta cheese, beaten eggs and cilantro in a bowl. Reserve 1/2 cup Monterey Jack cheese, add remainder to filling and mix well.

COVER bottom of 10 x 6 inch baking dish with 1/4 of sauce. Spread approximately 1/4 cup cheese filling on each noodle, and roll into a cylinder. Arrange rolls on top of sauce in baking dish. Cover with sauce. Sprinkle with reserved cheese. Cover and bake at 350F for approximately 45 minutes. Remove from oven.

POUR remaining of the sauce over lasagna.