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Mexican   -   Sopa Seca De Frideos   adapted from Flavors of Mexico by Marlena Spieler

  • 12 Ounces Cappellini Pasta
  • 2 Medium Bay Leaf
  • 8 Ounces Chorizo
  • 2 Medium Onion -- finely chopped
  • 1 Medium Poblano Peppers -- finely chopped
  • 2 Medium Jalapeno -- finely chopped
  • 3 Cloves Garlic -- finely chopped
  • 1 Cup Tomato Sauce
  • 1 Cup Broth
  • 1 Cup Green Beans
  • 12 Ounces Jack Cheese -- grated
Directions Boil noodles in water with bay leaves. When almost tender, drain pasta and discard bay leaves. Brown and crumble chorizo, onions and chiles. Drain grease. Add garlic, tomato sauce and broth. Combine with cooked pasta, place in baking dish and cover with cheese. Bake at 400 degrees until top is lightly browned. Serve.
Serves 4
Time to Make 0:00

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