Using leftovers is so much fun and leads to recipe creativity. I had Tostitos Salsa Con Queso to use up and came up with this Italian Mexican fusion idea.
I also had these sausages/hot dogs in the freezer. I cannot fully remember what they were but you can see they had cheese inside. I know they were Mexican so I am figuring the cheese was pepperjack or maybe had a little chipotle. To continue to enhance the Mexican flavors of this recipe, I spiced the chicken with adobo seasoning and lemon pepper. The chicken was par baked, sliced and finished cooking in the cream sauce.
The key flavor and ingredient in this Creamy Mexican Chicken & Sausage Pasta was the poblanos. I love poblanos. They are smoky and have just a hint of spice. The Mexican ingredients were rounded out with black beans and corn. This recipe has flavor and many different textures.
The first dish I made using this salsa con queso was my MEXICAN TATER TOT CASSEROLE. It has the same attributes as this Creamy Mexican Chicken & Sausage Pasta. It is comfort food at its best. Literally, all the ingredients are put in one dish. OK. This is me we are talking about. I still take a number of steps creating flavor in each layer. You could certainly shortcut the steps but adding flavor in each step is worth it. So you will see I spiced and baked the chicken first. The sausage was grilled for a deeper flavor. The poblanos were roasted to deepen their smoky flavor. I also spiced the overall dish with plenty of Mexican spices.
The building of the layers of the creamy pasta.
The Creamy Mexican Chicken & Sausage Pasta.
Creamy Mexican Chicken & Sausage Pasta
- 1 Lb Gluten Free Pasta
- 1/2 Lb Chipotle Hot Dogs
- 2 Lb Chicken Breasts
- 2 Tbps Adobo Seasoning
- 1 Tbsp Lemon Pepper
- 4 Whole Poblanos roasted
- 2 Cups Black Beans `
- 2 Cups Frozen Corn
- 1 Cup Coconut Milk
- 1/2 Cup Tostito Salsa Con Queso
Begin by spicing the chicken and baking in a 325 oven for 20 minutes. Next, cut the chipotle hot dogs in slices and cook for 5 - 10 minutes getting a good browning. Set aside.
At the same time, roast the poblanos for 30 - 40 minutes. Place in a paper bag for 20 minutes. Peel the skin. Make rough cuts.
Cook your gluten free pasta according to box instructions.
In a Dutch oven, add the coconut milk and the Salsa con queso and simmer. Add the chicken and simmer for 5 - 10 minutes. Begin adding the rest of the ingredients.
To serve, put a good amount of the pasta in a bowl and top with as much creamy Mexican chicken & sausage pasta as you like.