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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 jalape�o 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 saut� pan over high heat, add butter (don't wait for it to melt or it will burn), onions and peppers and saut� 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 jalape�os that have been stewed in a vinegar and aromatic vegetable sauce. They are usually available canned in the ethnic food section of the supermarket.