Before Cheese is added:
After Cheese is melted over top:
From Diana Kennedy
Angel hair pasta nests (8 ounces)
Peanut or safflower oil
1 cup tomatoes, chopped
3 T onions, minced
3 cloves garlic, minced
1/2 cup chicken stock
1 cup grated cheese (cheddar or muenster)
6 chipotle peppers in adobo, cut into 2 or 3 pieces
Fry angel hair pasta on both sides until brown. Add tomatoes, onions and garlic. With the end of a metal spatula, break up the pasta into pieces while the pasta is absorbing the tomatoes. Add chicken stock and cook until it is mainly absorbed. Tranfer to a greased baking dish. Spread out evenly and tuck in pieces of the chipotle pepper, embedding them evenly across the dish. Top with shredded cheese and bake in the preheated oven until the cheese is melted. Serve immediately with creme fraiche or sour cream.
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