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Southwest Mac and Jack




Source of Recipe


the web


Recipe Introduction


Makes 6 servings


List of Ingredients




2 tablespoons unsalted butter
1/2 cup onions, finely diced
1/2 cup bell peppers, finely diced (preferably a mixture of yellow, green and red)
1 jalapeño pepper, seeds removed, diced (optional)
3 3/4 cups (1 quart) heavy cream, reduced to 3 1/2 cups*
2 cups (1/2 pound) Pepper Jack or Monterey Jack cheese, shredded
1 cup leftover roasted or boiled chicken, shredded
3/4 teaspoon salt, to taste
1/2 teaspoon freshly ground pepper, to taste
1 pound penne or other pasta, cooked in plenty of salted water according to package directions and drained
1/4 cup chipotle sour cream (recipe below) or regular sour cream
1/4 cup green onions, including green part, sliced thin for garnish

Recipe



*To reduce cream: Place in a large, heavy-bottomed saucepan and bring to a boil. Boil cream about 10 minutes and skim top before adding to recipe. Watch carefully as cream may boil up suddenly.

In a large sauté pan over high heat, add butter (don't wait for it to melt or it will burn), onions and peppers and sauté until vegetables begin to soften and turn golden. Lower heat to medium and continue to cook until the vegetables are very soft, about 4 minutes.

Add reduced heavy cream and bring to a boil over high heat. Lower heat to medium-high and continue to simmer, about 5 minutes.

Add cheese and stir well until the cheese is completely melted. Add shredded chicken and stir with a wooden spoon to combine. Season with salt and freshly ground black pepper.

Continue to simmer another 3 minutes, stirring occasionally.

Toss in cooked, drained pasta and mix well. To serve, top with a dollop of chipotle or regular sour cream and garnish with finely sliced green onions.

Chipotle Sour Cream

Ingredients:
1/4 tsp pureed chipotles en adobo*
1/4 cup sour cream

To puree the chipotles en adobo: pour content of the can, including the liquid, into the bowl of a food processor. Puree until smooth. Strain through a fine sieve into a bowl using a rubber spatula to push the puree through. Reserve any unused puree for future use in the refrigerator – it will keep 1 to 2 weeks.

In a small mixing bowl, whisk 1/4 teaspoon of the pureed chipotles en adobo with 1/4 cup of sour cream. Set aside.

* Chipotles en adobo are smoked jalapeños that have been stewed in a vinegar and aromatic vegetable sauce. They are usually available canned in the ethnic food section of the supermarket.