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A twist on the traditional tomato-based fideo, this version features a creamy green chile and cheese sauce that makes the noodles rich, flavorful, and irresistibly comforting. Perfect for cozy meals!<\/p>\n
For the Fideo:<\/strong><\/p>\n 8 oz fideo pasta (or broken spaghetti)<\/p>\n 2 tbsp olive oil or vegetable oil<\/p>\n 2 cloves garlic, minced<\/p>\n 1 small onion, diced<\/p>\n 1 cup roasted green chiles, peeled, seeded, and chopped (Hatch or Anaheim work great)<\/p>\n 1 \u00bd cups chicken or vegetable broth<\/p>\n 1 cup milk (or half-and-half for creamier texture)<\/p>\n 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)<\/p>\n 1 tsp cumin<\/p>\n \u00bd tsp chili powder<\/p>\n Salt and pepper, to taste<\/p>\n Optional Add-ins:<\/strong><\/p>\n \u00bd cup diced tomatoes (for extra tang)<\/p>\n \u00bc cup cream cheese for extra creaminess<\/p>\n <\/p>\n<\/div>\n Toast the Fideo:<\/strong><\/p>\n Heat olive oil in a large skillet over medium heat.<\/p>\n Add fideo pasta and stir frequently until golden brown and fragrant (about 3-4 minutes).<\/p>\n Build the Flavor:<\/strong> Make It Creamy:<\/strong> Finish Cooking:<\/strong> Serve:<\/strong> \ud83d\udc69\u200d\ud83c\udf73 Pro Tip:<\/strong> For a smoky kick, add a pinch of smoked paprika or use fire-roasted green chiles.<\/p>\n","protected":false},"excerpt":{"rendered":" A twist on the traditional tomato-based fideo, this version features a creamy green chile and cheese sauce that makes the noodles rich, flavorful, and irresistibly comforting. Perfect for cozy meals! Ingredients: For the Fideo: 8 oz fideo pasta (or broken spaghetti) 2 tbsp olive oil or vegetable oil 2 cloves garlic, minced 1 small onion, […]<\/p>\n","protected":false},"author":1,"featured_media":6823,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6821","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\nTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/p>\nInstructions:<\/strong><\/h1>\n
3. Add minced garlic and diced onion; saut\u00e9 until softened, about 2 minutes.
4. Stir in chopped roasted green chiles, cumin, and chili powder.<\/p>\n
5. Pour in chicken or vegetable broth and bring to a simmer.
6. Lower heat, then stir in milk (or half-and-half) and shredded cheese. Mix until cheese melts and sauce is smooth.<\/p>\n
7. Let pasta cook gently in the sauce, stirring occasionally, until tender and thickened (add a splash more broth or milk if it gets too thick).
8. Season with salt and pepper to taste.<\/p>\n
Serve hot with warm tortillas or crusty bread for dipping. Garnish with extra shredded cheese and chopped green chiles if desired.<\/p>\n