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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. *NOTE: original recipe specified 1 tablespoon chili powder. | 2. Leave the dried pasta in the bag and using a rolling pin, crush the pasta until it is 1/8"-1/4" long. | 3. Heat 2 tablespoons of the olive oil over medium heat. Add the pasta; stirring constantly until light browned, approximately 4-5 minutes. | 4. In another small pan, heat the remaining 1 tablespoon of olive oil and lightly saute the red bell pepper until softened. | 5. Place the white onion, garlic, tomatoes, oregano and jalapeno in a blender and puree until smoothe. Add the puree to the fideos pasta, then add the broth (or water) and the red bell pepper. Stir only a few times. | 6. Cover pan and cook over low heat 10 minutes or until all moisture is absorbed. | 7. Fluff with a fork, transfer to a serving platter and top with the cheese and parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fideos	12	ounces		302.6	0.0	67.32	1.7
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
red bell pepper	1/2		seeded diced	302.6	0.0	67.32	1.7
white onion	1		peeled chopped	-	-	-	-
garlic clove	3			302.6	0.0	67.32	1.7
tomato	2		peeled chopped	56.58	12.546	2.952	0.49200000000000005
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
green jalapeno	1/2		chopped	302.6	0.0	67.32	1.7
vegetable broth	3	cups		487.08	78.96600000000001	17.8596	11.5128
mexican cheese cotija			crumbled	-	-	-	-
parsley				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.