Brie And Green Chilie Sauce For Pasta Recipes

CHILI BAKED BRIE

Steps:

• Preheat oven to 350°. Cut top third off loaf of bread; hollow out enough bread from bottom to make room for cheese. Cube removed bread; set aside. Using a knife, make 2-in. cuts into loaf around edge of bread at 1-in. intervals. Spread inside of bread with butter., Combine chili powder, sugar, garlic powder and mustard; sprinkle 2 teaspoons into loaf. Top with cheese; sprinkle with remaining spice mixture. Replace bread top., Transfer to an ungreased baking sheet. Bake 25-30 minutes or until cheese is melted. Let stand 10 minutes. Serve with bread cubes.

GREEN CHILE SAUCE

Steps:

• In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
• Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
• Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week.

GREEN CHILE SAUCE

Steps:

• Preheat the oven to 400 degrees F. Toss the poblanos, tomatillos, jalapeno, onion, garlic and canola oil on a baking sheet and season with salt and pepper. Roast, turning once, until the vegetables are golden brown and soft, about 20 minutes.
• Let the vegetables cool slightly, then peel the garlic. Transfer the vegetables to a food processor, add the cilantro and process until smooth (add water to adjust the consistency, if necessary). Add the honey and more salt and pepper, if needed.

PASTA WITH BRIE

Steps:

• cook pasta halfway through cooking add green beans in another pan cook onion chop tomatoes and cheese and mix with garlic, lemon and oil, season drain pasta, add onion and veg and mix until cheese starts melting

PASTA WITH BRIE

Steps:

• Put water on to boil for pasta, then begin preparing other ingredients.
• Cook pasta according to package directions; drain and return to pan.
• Toss pasta with remaining ingredients and serve immediately.
• Season to taste at the table with salt and pepper, if desired.

BAKED PENNE WITH GREEN CHILES

Steps:

• Preheat the oven to 500°F (260°C), with a rack in the middle position. Bring a large pot of water to a boil over high heat. Meanwhile, in a 13 by 9-inch (33 by 23-cm) baking dish, stir together the milk, cream, tomatoes, chiles, Cheddar, and mustard. Season with 1 teaspoon salt and some pepper, then set the tomato mixture aside.
• When the water boils, season it generously with salt; it should taste like seawater. When it returns to a boil, add the pasta, quickly stir to separate the noodles, then cover the pot. When the water returns to a boil again, uncover and boil the pasta until very al dente, stirring occasionally.
• Drain the pasta thoroughly, then pour the noodles on top of the tomato mixture and toss to combine. Gently "shake" the dish to distribute the ingredients, then top evenly with the Pecorino.*
• Bake until bubbling and lightly browned, about 12 minutes. Let rest for 5 to 10 minutes before serving.
• Make Ahead
• Prepare to * without preheating the oven, then keep, covered, in the refrigerator for up to 3 days or in the freezer for up to 1 month. Bake, covered, at 350°F (175°C) until hot, about 30 to 60 minutes (if frozen), uncovering for the last 10 minutes or so.
• Staggered
• Serve hot or warm. It will keep, loosely covered, in a 200°F (90°C) oven for up to 2 hours.

SANTA FE HATCH CHILE GREEN SAUCE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
• Broil in the preheated oven until skin is heavily blistered and turning black, about 4 minutes per side.
• Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
• Heat oil in a saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.

GREEN CHILE-CILANTRO PESTO SAUCE (PASTA)

Steps:

• Puree cilantro, cheese, green chile, jalapeno, pine nuts, and garlic in food processor until smooth, scraping down sides as necessary.
• With processor running, add oil in steady stream until emulsified. Season with salt and pepper.
• Toss pesto with cooked pasta and reserved pasta cooking water, if necessary.

BRIE AND GREEN CHILIE SAUCE FOR PASTA

Steps:

• melt the butter over moderate heat in a large skillet.
• add the shallots and saute until soft; about 3 minute.
• add the garlic and saute for 1 minute.
• add the chicken stock, cream, wine, and chili powder.
• bring to a boil.
• reduce the heat and simmer; stir occasionally for 15-20 min or until sauce is reduced by almost half.
• whisk in the brie a little at a time until the brie has melted.
• add the chili peppers.
• serve at once over hot pasta.fettucini is recommended.