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.
You can view the full list of La Morena products on their website and make sure to stop by their Facebook page and say hello!