How To Cook Chipotle Cheese Steak Pasta Recipe
Chipotle Cheese Steak Pasta Recipe - A chipotle or chilpotle, which comes from the Nahuatl word chilpoctli (meaning "smoked chili"), is a smoke-dried jalapeño. It is a chili used primarily in Mexican and Mexican-inspired cuisines, such as Mexican-American, Tex-Mex, and southwestern dishes.
Varieties of jalapeño vary in size and heat. In Mexico, the jalapeño is also known as the cuaresmeño and gordo. Until recently, chipotles were largely found in the markets of central and southern Mexico. As Mexican food became more popular abroad, especially in the United States and Canada, jalapeño production and processing began to expand into northern Mexico to serve the southwestern United States, and eventually processing occurred in the United States and other places such as China.
Varieties of jalapeño vary in size and heat. In Mexico, the jalapeño is also known as the cuaresmeño and gordo. Until recently, chipotles were largely found in the markets of central and southern Mexico. As Mexican food became more popular abroad, especially in the United States and Canada, jalapeño production and processing began to expand into northern Mexico to serve the southwestern United States, and eventually processing occurred in the United States and other places such as China.
Chipotle Cheese Steak Pasta Recipe
INGREDIENTS
1 Knorr Beef flavored Bouillon Cube, crumbled
1 Tbsp. olive oil
1 lb. sirloin steak, thinly sliced
1 small sweet onion, thinly sliced (about 1-1/2 cups)
1 green or red bell pepper, sliced
1 package Knorr Menu Flavors Pasta Sides™ - Chipotle Rosa
DIRECTIONS
Combine Knorr Beef flavored Bouillon Cube with olive oil in medium bowl; toss with steak.
Cook steak in 12-inch nonstick skillet over medium-high heat, in batches, until desired doneness, about 2 minutes. Remove steak; set aside and keep warm.
Stir onion and green pepper into same skillet and cook over medium-high heat, stirring occasionally, until vegetables are golden brown, about 6 minutes. Cook covered until vegetables are tender, about 4 minutes.
Meanwhile, prepare Knorr Menu Flavors Pasta Sides - Chipotle Rosa according to package directions.
Return steak to skillet heat through. Serve over hot Pasta.
1 Knorr Beef flavored Bouillon Cube, crumbled
1 Tbsp. olive oil
1 lb. sirloin steak, thinly sliced
1 small sweet onion, thinly sliced (about 1-1/2 cups)
1 green or red bell pepper, sliced
1 package Knorr Menu Flavors Pasta Sides™ - Chipotle Rosa
DIRECTIONS
Combine Knorr Beef flavored Bouillon Cube with olive oil in medium bowl; toss with steak.
Cook steak in 12-inch nonstick skillet over medium-high heat, in batches, until desired doneness, about 2 minutes. Remove steak; set aside and keep warm.
Stir onion and green pepper into same skillet and cook over medium-high heat, stirring occasionally, until vegetables are golden brown, about 6 minutes. Cook covered until vegetables are tender, about 4 minutes.
Meanwhile, prepare Knorr Menu Flavors Pasta Sides - Chipotle Rosa according to package directions.
Return steak to skillet heat through. Serve over hot Pasta.
Additional Information about Chipotle and Pasta
Use Chipotle
Chipotles, often a key ingredient, impart a relatively mild but earthy spiciness to many dishes in Mexican cuisine. The chilis are used to make various salsas. Chipotle can be ground and combined with other spices to make a meat marinade, adobo. Chipotle is used (typically in powder form) as an ingredient in both homemade and commercial products, including some brands of barbeque sauces and hot sauces, as well as in some chili and stews. Usually when used commercially the product is advertised as having Chipotle in it.
Chipotles have heat and a distinctive smoky flavor. The flesh is thick, so the chilis are usually used in a slow-cooked dish rather than raw. Whole chipotles are added to soups, stews or in the braising liquid for meats. They can also accompany beans or lentils. Source: Chipotle
Chipotles, often a key ingredient, impart a relatively mild but earthy spiciness to many dishes in Mexican cuisine. The chilis are used to make various salsas. Chipotle can be ground and combined with other spices to make a meat marinade, adobo. Chipotle is used (typically in powder form) as an ingredient in both homemade and commercial products, including some brands of barbeque sauces and hot sauces, as well as in some chili and stews. Usually when used commercially the product is advertised as having Chipotle in it.
Chipotles have heat and a distinctive smoky flavor. The flesh is thick, so the chilis are usually used in a slow-cooked dish rather than raw. Whole chipotles are added to soups, stews or in the braising liquid for meats. They can also accompany beans or lentils. Source: Chipotle
Pasta History
In the 1st century BC writings of Horace, lagana were fine sheets of fried dough and were an everyday foodstuff. Writing in the 2nd century Athenaeus of Naucratis provides a recipe for lagana which he attributes to the 1st century Chrysippus of Tyana: sheets of dough made of wheat flour and the juice of crushed lettuce, then flavoured with spices and deep-fried in oil. An early 5th century cookbook describes a dish called lagana that consisted of layers of dough with meat stuffing, a possible ancestor of modern-day lasagna. However, the method of cooking these sheets of dough does not correspond to our modern definition of either a fresh or dry pasta product, which only had similar basic ingredients and perhaps the shape. The first concrete information concerning pasta products in Italy dates from the 13th or 14th century. Source: Pasta
In the 1st century BC writings of Horace, lagana were fine sheets of fried dough and were an everyday foodstuff. Writing in the 2nd century Athenaeus of Naucratis provides a recipe for lagana which he attributes to the 1st century Chrysippus of Tyana: sheets of dough made of wheat flour and the juice of crushed lettuce, then flavoured with spices and deep-fried in oil. An early 5th century cookbook describes a dish called lagana that consisted of layers of dough with meat stuffing, a possible ancestor of modern-day lasagna. However, the method of cooking these sheets of dough does not correspond to our modern definition of either a fresh or dry pasta product, which only had similar basic ingredients and perhaps the shape. The first concrete information concerning pasta products in Italy dates from the 13th or 14th century. Source: Pasta
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