Ingredients
Scale
- 2 cups cooked pasta shells
- 1 cup milk
- 12 slices American white cheese *Boars Head White American cheese
- 3 tbsp butter
- 1–2 serranos chopped
- 1 small onion chopped
- 1 small bell pepper (red or green) chopped
- 4 cloves garlic minced
- 1 10oz rotel diced tomatoes with habaneros *
- 1 canned chipotle pepper *
Spice Mix
- ½ tbsp taco seasoning
- 1 tsp salt or to taste
- 1 tsp crushed red pepper
- 1 tsp oregano
- ¼ tsp ground cumin
- ¼ tsp black pepper
- ½ tsp garlic powder
Instructions
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Cook pasta accordingly to the directions on the back of the box.
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In a large skillet heat up the butter and add in chopped serrano and onions. Cook this for 2 mins and add in the bell peppers followed by the minced garlic and canned rotel tomatoes. Let this mixture cook for 3-4 min on high.
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Next add the chipotle pepper, and the spice mix. Stir everything together until all the spices are well combined. Next add in the milk and bring to a low simmer, turn stove to med low.
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One at a time add in the sliced cheese, whisk until cheese is melted and well incorporated. Next add in the cooked pasta and stir everything together, garnish with chopped cilantro and enjoy!
Notes
- Chopped onion + bell pepper should roughly be 1/3 cup each. You don’t want to add too much of bell peppers and onions because it will result into a dry pasta dish.
- If you don’t have adobe chipotle pepper, just add 1/2 tbsp chipotle seasoning.
- I used medium shells for this recipe and it was the perfect size, I only used half of an 16oz box.
- Please only use Boars head white American cheese for this recipe, you can find this in your deli section of your grocery store. I do not recommend using shredded cheese for this recipe.
- If you don’t have canned rotel tomatoes you can just add 1 freshly diced tomato to replace it.
- Prep Time: 15
- Cook Time: 15
- Category: dinner, entree
- Cuisine: American, Mexican
Keywords: cajun pasta, fiery shells, mexican shells, taco shells
