You all know I love Mexican and I love fusion. I really think it is cool to mix flavors from different cultures as well as adding the flavors of one culture to the traditional dish of another culture. In this case, adding the flavors of Mexico to the classic Italian dish of pasta to come up with this Mexican Pasta. I knew I had made a Mexican Pasta before but I did not realize that I had done it a few times. I have made a Three Cheese version, a Bow Tie version and Mexican Stuffed Shells.
OK, so this is not the first time I have merged my love of Mexican with my love of Italian noodles. This may be, however, the best recipe yet. I think that it is. I have learned a lot in the last couple of years for sure. This Mexican Pasta dish is quite simple. Good does not have to complicated or complex. This recipe gets flavor for marinating the vegetables in Mexican spices, smoking the chicken and adding some pepperjack cheese. These three flavor profiles add a depth of flavor and very complimentary flavors as well. I also used the spiced vegetables in the process of making my cheese sauce.
I bought a half dozen different Mexican spices from a local spice store not too long ago. My two favorite spices are my aleppo chili pepper – used here – and achiote peppers. This recipe used salt, aleppo chili pepper and smoked paprika to spice the vegetables.
- 1 pound penne pasta
- 1/2 small yellow onion, diced
- 1/4 red pepper, diced
- 1 tablespoon olive oil
- 2 teaspoon aleppo chili pepper
- 2 teaspoons smoked parika
- 1 teaspoon salt
- 1 tablespoon flour
- 1 cup milk
- 1 cup chicken stock
- 3/4 cup pepperjack cheese, shredded and divided
- 3/4 cup smoked gouda. shredded and divided
- 1/2 cup frozen corn
- 2 smoked chicken breasts, pulled
- Cook the penne according to the box instructions. Drain and set aside.
- Heat the oil in a skillet on medium heat.
- Add the onions and peppers and spices. Cook until soft - 3 - 4 minutes.
- Add the flour and mix well.
- Add the milk and stock 1/2 cup at a time until absorbed.
- Once the roux is thick, start adding the cheese a little at a time.
- Let the cheese melt fully before adding more cheese.
- Once the most of the cheese is melted in, add the noodles.
- Mix the noodles thoroughly in the sauce.
- Take a baking dish and add a layer of the noodles with sauce. Top with some of each shredded cheese.
- Repeat two more times. On the top layer, add the corn prior to adding the last shredded cheese.
- Place in a 325 degree oven for 15 minutes.
- Serve and enjoy!
Chicken post smoking.
Pepperjack and Smoked Gouda cheeses.
Peppers and Onions mixed with the spices.
Making the cheese sauce by adding the flour to the vegetables, then adding the cheese to the roux and finished with the noodles.
The dish is finished off by layering the noodles and cheese before baking off in the oven.
The finished dish after baking.
Serve and enjoy!