Creamy Green Chile Cheese Fideo (Print version)
Toasted fideo noodles simmered in a creamy roasted green chile and cheese sauce. One pan, 30 minutes, big flavor.
# Ingredients:
For the fideo
01 -
8 oz (225 g) fideo pasta (or thin spaghetti broken into 1-inch pieces)
02 -
2 tablespoons olive oil
03 -
1 small yellow onion, finely diced
04 -
4 garlic cloves, minced
For the green chile cream sauce
05 -
1 cup roasted green chiles, peeled and chopped (Hatch, Anaheim, or canned fire-roasted, well drained)
06 -
1 1/2 cups low-sodium chicken broth (or vegetable broth)
07 -
1 cup whole milk or half-and-half
08 -
4 oz (115 g) cream cheese, softened and cut into cubes
09 -
1 1/2 cups shredded cheddar and Monterey Jack, combined, plus more for topping
10 -
1 teaspoon ground cumin
11 -
1/2 teaspoon chili powder
12 -
Salt and black pepper to taste
To finish
13 -
Fresh cilantro, chopped
14 -
1/2 cup diced tomatoes (optional, for brightness)
# Instructions:
01 -
Heat olive oil in a large skillet over medium heat. Add the dry fideo noodles and stir constantly for 3 to 4 minutes until deep golden brown and nutty-smelling. Watch closely. They toast fast.
02 -
Add the diced onion to the pan with the toasted noodles. Stir and cook for 2 to 3 minutes until softened. Add the minced garlic and cook for 1 more minute.
03 -
Stir in the chopped roasted green chiles, cumin, and chili powder. Cook for 1 minute so the spices bloom in the oil and the chiles heat through.
04 -
Add the chicken broth and bring the pan to a steady simmer, scraping up any toasted bits from the bottom.
05 -
Lower the heat to medium-low. Stir in the milk and the cubed cream cheese, stirring steadily until the cream cheese melts fully into the liquid, about 2 to 3 minutes.
06 -
Add the shredded cheddar and Monterey Jack in two batches, stirring after each until fully melted and the sauce is smooth.
07 -
Cook the pasta in the sauce, stirring every 2 minutes, for 8 to 10 minutes until the noodles are tender and the sauce is thick and creamy. Add a splash of broth if it thickens too fast.
08 -
Taste and adjust salt and black pepper. Serve hot topped with extra shredded cheese, fresh cilantro, and diced tomatoes if using.
# Good to know:
01 -
Best served immediately. The noodles continue to absorb the sauce as the dish sits.
02 -
Soften the cream cheese to room temperature before adding. Cold cream cheese can make the sauce lumpy.