Chili-Spätzle in Wokgemüse mit knuspriger Entenbrust I KURS 4 Spätzle-Shaker Kochschule

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese cuts calories while maintaining flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a budget-friendly substitute.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: green bell peppers

Green bell peppers are milder and more affordable.

Boil water in a large pot and add salt.

Add spätzle to boiling water and cook until they float, about 2-3 minutes.

Drain spätzle and set aside.

In a skillet, heat olive oil over medium heat.

Sauté diced onion and bell pepper until softened, about 5 minutes.

Add minced garlic and cook for an additional minute.

Stir in chili powder, cumin, salt, and black pepper; cook for 1 minute.

Combine cooked spätzle with the sautéed vegetables in the skillet.

Add shredded cheddar cheese and mix until melted and creamy.

Transfer the mixture to a baking dish and top with additional cheese if desired.

Bake in a preheated oven at 350°F until bubbly, about 15-20 minutes.

Serve hot, garnished with sour cream, green onions, and parsley.

Cooking Techniques

Spice Level:

Allergens