This Mexican-style pasta dish is a family favorite
Recipes in this Video
Sopa de Fideo is a traditional Mexican soup that is often enjoyed as a comforting meal, especially during colder months or when someone is feeling under the weather. It is a staple in many households and is known for its simplicity and heartwarming flavors. The dish showcases the use of fideo, a type of thin noodle, which is typically cooked in a flavorful broth made from tomatoes and spices. This soup is versatile and can be customized with various ingredients, making it a beloved comfort food across Mexico.
Ingredients
- ●fideo noodles
- ●tomato
- ●onion
- ●garlic
- ●chicken broth
- ●vegetable oil
- ●cilantro
- ●lime
Instructions
- 1Heat vegetable oil in a pot over medium heat.
- 2Sauté chopped onion and minced garlic until translucent.
- 3Add diced tomatoes and cook until softened.
- 4Pour in chicken broth and bring to a boil.
- 5Add fideo noodles and cook until tender, about 5-7 minutes.
- 6Stir in chopped cilantro and adjust seasoning with salt and pepper.
- 7Serve hot with lime wedges on the side.
Ingredient Alternatives
fideo noodles
Healthier: whole grain noodles
Cheaper: spaghetti
Whole grain noodles provide more fiber, while spaghetti is often less expensive.
chicken broth
Healthier: homemade vegetable broth
Cheaper: water with seasoning
Homemade broth is healthier, while seasoned water is budget-friendly.
Techniques
Equipment
Also Known As
Chile Relleno Casserole hails from Mexico, where the traditional dish of stuffed peppers is celebrated for its rich flavors and comforting nature. This casserole version simplifies the preparation while retaining the essence of the original. It has become a popular dish in American kitchens, often enjoyed for brunch or as a hearty dinner option.
Ingredients
- ●poblano peppers
- ●eggs
- ●milk
- ●cheddar cheese
- ●monterey jack cheese
- ●flour
- ●baking powder
- ●salt
- ●black pepper
- ●onion
- ●garlic
- ●cumin
- ●olive oil
- ●tomato sauce
- ●cilantro
- ●sour cream
Instructions
- 1Preheat the oven to 350°F.
- 2Roast the poblano peppers over an open flame until charred, then place in a plastic bag to steam for 10 minutes.
- 3Peel the skins off the peppers, remove seeds, and chop them coarsely.
- 4In a skillet, heat olive oil over medium heat and sauté chopped onion and garlic until translucent, about 3-4 minutes.
- 5In a mixing bowl, whisk together eggs, milk, flour, baking powder, salt, and black pepper until smooth.
- 6Stir in the roasted peppers, sautéed onion, cumin, and half of the cheddar and monterey jack cheeses into the egg mixture.
- 7Pour the mixture into a greased baking dish and spread evenly.
- 8Top with remaining cheese and pour tomato sauce over the top.
- 9Bake in the preheated oven for 30-35 minutes, until the casserole is set and golden.
- 10Let cool for 5-10 minutes before slicing.
- 11Garnish with chopped cilantro and serve with sour cream.
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