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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 °F. | 2. Oil an 8x8 glass baking dish and set aside. | 3. Heat remaining oil over medium-high heat in a large skillet. | 4. Add the pasta and stir until lightly browned (like browning the vermicelli in Rice a Roni); set vermicelli aside on paper towels to drain. | 5. Puree chipotles, garlic, tomatoes and onion in a food processor until smooth. | 6. Reheat skillet and cook tomato mixture, stirring until the liquid evaporates, 18 minutes or so. | 7. Add the chicken stock and vermicelli to the skillet, and season with salt and pepper (don't forget to taste and adjust if necessary for your own tastes!). | 8. Pour it all into the oiled baking dish, and bake, covered with aluminum foil, until pasta is tender and sauce absorbed, about 10 minutes or so. | 9. Serve sprinkled with cheese, drizzled with crema and garnished with cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		477.36	0.0	0.0	54.0
vermicelli	8	ounces		811.9295	171.9113	24.1311	2.9937
adobo sauce	4		canned minced	-	-	-	-
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
tomato juice	1	can	crushed	61.934	12.8604	3.0967	1.0565
white onion	1/2		chopped	14.0	3.2689999999999997	0.385	0.035
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
salt black pepper			unrefined ground	-	-	-	-
cotija cheese	1	cup	crumbled	439.2	4.763999999999999	24.0	36.0
cream	3/4	cup	sour	341.55	7.9868	4.209	33.3788
cilantro	2	tablespoons	minced	0.46	0.0734	0.0426	0.0104
aluminum foil				-	-	-	-

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