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Ingredients
- 8 oz spaghetti
- 2 c grape tomatoes, halved lengthwise
- 2 jalapeno peppers, stemmed, seeded and halved lengthwise
- 4 cloves garlic
- 1/2 yellow onion
- 2 T unsalted butter
- 2 T flour
- 2 c whole milk, plus more as needed
- 2 c grated cheddar cheese (8oz)
- 2 c grated Monterey Jack cheese (8oz)
- 1/2 t ground cumin
- 1/4 t cayenne
- 1/2 c chopped fresh cilantro, plus more for topping
- 2 t fresh lime juice
- Kosher salt and freshly ground pepper
- 4 c shredded cooked chicken
Details
Preparation time 25mins
Cooking time 45mins
Preparation
Step 1
1. Lightly grease a 12-inch skillet. Cook spaghetti according to package directions in a pot of boiling, salted water. Drain, rinse and transfer to skillet.
2. Meanwhile, turn on broiler. Place grape tomatoes and jalapenos on a foil-lined baking sheet, skin side up, along with garlic cloves and onion. Broil 5 to 7 minutes on a rack placed 6 inches away from heat. Remove from oven, let vegetables cool and dice. Reduce oven to 350 degrees.
3. Melt butter in a saucepan over medium-low heat. Whisk in flour until well combined and slightly browned, about 30 seconds. Slowly pour in milk and cook, stirring, until sauce thickens to coat a spoon, 3 to 5 minutes.
4. Turn off heat and slowly stir in half the cheeses, about 1/4 c at a time, until melted into sauce. Stir in diced vegetables, along with cumin, cayenne, cilantro, and lime juices. Add salt and pepper. Pour sauce into cooked spaghetti and stir in shredded chicken. Top with remaining cheeses. Bake, uncovered, 20 minutes or until brown and bubbling. Sprinkle with cilantro
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