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Gauchos




Source of Recipe


Internet


List of Ingredients




8 whole, thin slices deli sliced roast beef
12 oz. medium cheddar cheese, shredded (reserve 1/3 cup for garnish)
1 4oz. can diced green chilis
16 oz. your favorite prepared salsa
(Recipe for Sopa Seca de Fideo)
10 oz. angel hair spaghetti, broken into very smal pieces
1 small tomato, seeded and diced
1/2 onion finely chopped
2 cloves garlic minced
1 Tablespoon green bell pepper diced
2 cups chicken broth


Recipe



Prepare Sopa Seca de Fideo (dry spaghetti soup) by sauteing spaghetti in a samll amount of oil until beginning to brown. Push pasta to one side of pan and saute onion until beginning to soften, then add garlic and bell pepper. Watch pasta so it doesn't scorch. When other vegetables are soft, stir in tomato. Add broth and bring to a boil. Reduce heat, cover and simmer about 20 minutes, or until broth has been absorbed. Remove aside.

While Sopa Seca is simmering prepare beef.

Place a slice of roast beef on the working surface so that the greatest length runs up and down (not right to left). Put 1 scant Tablespoon of green chilis on the end of the slice of meat about 1 inch away from you, top with a palmful of shredded cheese. Roll up. Repeat with remainng slices.

Place beef rolls on top of prepared Sopa Seca. Spoon salsa over beef rolls, making sure the ends of the beef are covered.

Cover with foil and bake at 350 degrees for about 20 minutes. All you want to do is make sure it's hot all the way through and the cheese is beginning to melt. Uncover and top with remaining cheese. Return to oven for another 5 to 10 minutes (uncovered) until cheese is melted.

Serve garnished with Sour cream and parmesan cheese. An adult serving is 2 beef rolls with some of the Sopa Seca. Makes 4 servings.