This shop has been compensated by Collective Bias, Inc. and La Morena. All opinions are mine alone. #VivaLaMorena #CollectiveBias
I have a confession to make. I love Latin food and I could eat it everyday, if my family would allow it. I remember being a kid and my parents taking us out to eat at a local Mexican restaurant where I would have enchiladas and a Shirley temple. Not much has changed since then and I still find myself at a local Mexican restaurant (weekly) enjoying all the delicious foods, but I also love to cook Mexican food. One of the brands I keep in our cabinets is La Morena, which offers a variety of Mexican food products like Chipotle Peppers in Adobo, Refried Beans, canned Jalapeno’s and much more.
A little unknown fact about me is I’m part Hispanic with a mix of Mexican and Nicaraguan, but I didn’t grow up celebrating that part of my heritage and it wasn’t until I dated my ex (who was Mexican) that I learned more about the culture and how to prepare more authentic Latin foods. I quickly learned that Choptle Peppers in Adobo Sauce, like the ones from La Morena, are a kitchen pantry staple and really add flavor and spice to a dish and you can pick them up in the Hispanic aisle of your local Ralph’s grocery store.
While I love to prepare Mexican dishes, I also like to put a Mexican twist on some of our favorite dishes. It’s like the best of both worlds and never disappoints. The other day I had a cravings for Mac N’ Cheese (which is a total comfort food), but I was also wanting some Mexican food, so I whipped up this tasty dish and boy was it GOOD!
Chorizo Mac N’ Cheese
- 2 cups noodles (I like to mix it up)
- 1 tablespoon olive oil
- 6 ounces Mexican chorizo, casing removed
- 1 small red onion, diced
- 1/2 red bell pepper, diced
- 2 jalapeños, diced or use La Morena canned Jalapeno’s
- 2 tablespoons all-purpose flour
- 1 cup milk, warmed
- 1 cup shredded cheddar cheese
- 1 cup shredded jalapeño pepper jack cheese
- 1 cup corn kernels
- 1 chipotle pepper in adobo, minced
- ½ teaspoon ground cumin
- salt and pepper to taste
For garnish: (optional)
- freshly chopped cilantro, avocado, and/or sour cream.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat olive oil in a large skillet over medium high heat. Add chorizo and cook until dry and crisp, about 2 minutes, making sure to crumble the chorizo as it cooks. Add red onion, bell pepper, chipotle, spices and jalapeños and cook until the onions begin to soften, about 3-4 minutes.
- Whisk in flour until well combined. Then gradually whisk in milk and cook, whisking constantly, until incorporated, about 1-2 minutes. Whisk in cheeses until smooth, about 1-2 minutes. Remove from heat. Stir in pasta and corn and mix well.