It’s been a while since we’ve posted in the Texas Recipe Series, so we thought a Friday would be a great day to give you some fun ideas for weekend meals! Texas is definitely has some of the best “comfort food” in the country, so we wanted to share a few of our favorites with you!
(Recipe & Photo Credit)
- 4 poblano chile peppers
- 1 pound uncooked elbow macaroni
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 2 cups whipping cream
- 1 cup milk
- 3 cups (12 ounces) shredded Monterey Jack cheese, divided
- 1 (4-ounce) package goat cheese, crumbled
- 1 teaspoon salt
- 1/4 cup Italian-seasoned breadcrumbs
- 1/2 cup (2 ounces) shredded Parmesan cheese
- Broil chile peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until chiles look blistered.
- Place chiles in a zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel chiles; remove and discard seeds, and cut chiles into strips. Set aside.
- Prepare macaroni according to package directions; drain and set aside.
- Melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in cream and milk; cook over medium heat, whisking constantly, 5 minutes or until mixture is thickened and bubbly.
- Stir in 2 3/4 cups Monterey Jack cheese, crumbled goat cheese, and salt until smooth. Stir in roasted chiles and macaroni.
- Spoon mixture into a lightly greased 13- x 9-inch baking dish. Top evenly with Italian-seasoned breadcrumbs and Parmesan cheese.
- Bake at 375° for 40 minutes. Remove from oven, and sprinkle evenly with remaining 1/4 cup Monterey Jack cheese.
- Broil 5 inches from heat about 3 to 5 minutes or until cheese is golden and bubbly.
Chicken Flautas – Kyle’s Favorite
salt, pepper, and comino to taste
1 c salsa verde (or any salsa you like)
6″ corn tortillas
Season the chicken with salt and pepper. Cook in a little oil and cut into chunks with kitchen shears. Add 1 c salsa verde and warm through. Transfer to a food processor and pulse a few times until the meat is shredded finely. Season with salt, pepper, and comino to taste.
To assemble the flautas place the chicken filling (about 2 tablespoons) a bit off center (closer to you than perfectly centered), roll tightly and secure with a toothpick.* Fry in hot oil, turning once until they are golden brown. Drain on paper towels. Serve with queso, guacamole, salsa or sour cream.
*if the tortillas tear as you roll them pass them briefly through hot oil to soften them, allow to cool and then add filling. The fresher the tortilla the easier they will be to roll.