Ingredients: |
Ingredients: 8 oz. spaghetti
2 cups grape tomatoes, halved lengthwise
2 jalapenos peppers, stemmed, seeded and halved lengthwise
4 cloves garlic
1/2 yellow onion
2 Tbsp. unsalted butter
2 Tbsp. flour
2 cups whole milk
2 cups (8 oz.) grated cheddar cheese
2 cups (8 oz.) Monterey Jack cheese
1/2 tsp ground cumin (I used a sprinkle)
1/4 tsp cayenne or red chili
1/2 cup chopped fresh cilantro, plus more for topping
2 tsp fresh lime juice
salt and pepper
4 cups shredded cooked chicken (used thin sliced sautéed chicken)
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Directions: |
Directions:Lightly grease a 12-in skillet. Cook spaghetti according to package directions in a pot of boiling salted water. Drain, rinse, and transfer to skillet.
Meanwhile, turn on broiler. Place grape tomatoes and jalapenos on a foil-lined baking sheet, skin side up, along with garlic cloves and onion. Broil 5 to 7 minutes on a rack placed 6 inches away from heat. Removed from over, let vegetables cool, and dice. Reduce over to 350ºF.
Melt butter in a saucepan over medium-low heat. Whisk in flour until well combined and slightly browned, about 30 seconds. Slowly pour in milk and cook, stirring, until sauce thickens to coat spoon, 3 to 5 minutes.
Turn off heat and slowly stir in half the cheeses, about 1/4 cup at a time, until melted into sauce. Stir in diced vegetables, along with cumin, cayenne, cilantro, and lime juice. Add salt and pepper. Pour sauce into cooked spaghetti and stir in shredded chicken. Top with remaining cheeses. Bake, uncovered, 20 minutes or until brown and bubbling. Sprinkle with cilantro. |
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