1 1/2 to 2 tablespoons chopped chipotle chile, canned in adobo sauce
3/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 ounces Monterey Jack cheese, shredded (about 3/4 cup packed)
8 ounces uncooked whole-wheat macaroni or penne pasta
1 tablespoon olive oil
6 ounces fresh Mexican chorizo, casings removed
1/4 cup chopped green onions
2 tablespoons chopped fresh cilantro
How to Make It
Preheat oven to 425°.
Pierce potatoes several times with a fork; place on a foil-lined baking sheet. Bake at 425° for 1 hour or until tender. Cool slightly; peel and mash in a large bowl. Stir in milk and next 4 ingredients (through cheese).
Cook pasta according to package directions, omitting salt and fat; drain. Add pasta to sweet potato mixture; set aside.
Preheat broiler to high.
Heat a large ovenproof skillet over medium heat. Add oil; swirl to coat. Add chorizo to pan; cook 4 minutes or until browned, stirring to crumble. Place chorizo in a small bowl. Wipe pan clean. Spoon sweet potato mixture into pan; sprinkle evenly with chorizo. Broil 2 minutes or until lightly browned and crisp. Sprinkle with onions and cilantro.
This was surprisingly pretty good! I just mixed the chorizo in with the pasta. I doubled chipotles and used pepper jack cheese. My friends I served to don't even like sweet potatoes (I didn't know) and they liked this! Served with salad.
I really like the flavor of this recipe. Instead of the chili peppers I added about 1 teaspoon chile powder and 1/2 t cumin. The heat wasn't there but the flavors were! Next time I will puree the potatoes, milk, and spices so it becomes more creamy. I also didn't use the chorizo because I am eating vegetarian.
Really good. When I was making it I got kind of scared and thought I'm not so sure about this recipe but it is really good. The sweet potato gives the mac the creaminess like a cheese based mac but with out the fat, calories and sodium. I used turkey chorizo. Will put this one in our regular rotation.