Ingredients
- 4 (6 in.) corn tortillas
- 1 T vegetable oil
- 1 t kosher salt
- 3/4 lb smoked chorizo sausage, coarsely chopped
- 1/2 c chopped yellow onion
- 2 T unsalted butter
- 2 T all purpose flour
- 2 c whole milk
- 1/2 t salt
- 1/2 t ground black pepper
- 1 c shredded Monterey cheese, divided
- 8 ozs orecchiette pasta, cooked
- 1/2 c chopped fresh cilantro
Details
Preparation
Step 1
Preheat oven to 350. Brush both sides of tortillas with oil; cut into 1/2 in. strips. Spread evenly on baking sheet; sprinkle with salt.
Bake, stirring occasionally until lightly browned & crisp, approximately 10 min. Let cool completely.
In LG skillet cook sausage & onion over med heat, stirring occasionally until browned, approximately 8 min. Drain; set aside.
In same pan melt butter over med heat. Add flour; cook whisking constantly, 1 min. Whisk in milk, salt & pepper. Bring to boil over med high heat, whisking constantly. Reduce heat to med low. Cook whisking constantly until thickened, 2 min. Remove from heat.
Stir in 1/2 c cheese until melted. Stir in sausage mixture & cooked pasta. Sprinkle with remaining 1/2 c cheese & cilantro. Serve with tortilla strips.
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