1/4 cup water
Olive Oil Spray
3 Small Chipotle Peppers
1 Yellow Onion, Sliced
5 cloves Garlic, crushed
1 Green Bell Pepper, diced
4 cups (36 oz) Crushed Tomatoes
2 teaspoons Cumin
2 cups (10 oz) Corn
1/2 pound Fettucine (fresh or dry)
2/3 cup Hot Pepper Monterrey Jack Cheese, grated
1/2 cup fresh Cilantro, chopped for garnish
Boil water for pasta.
Heat 1/4 cup water and soak Chipotle Peppers in warm water for ten minutes.
Spray Olive Oil evenly and completely onto 10 inch non-stick frying pan
Add Onion, Garlic, Green Bell Pepper.
Saute for a few minutes.
Chop Chipotle Peppers.
Add to frying pan with Tomato, Cumin, Corn.
Simmer gently 5 minutes.
Meanwhile... Cook Fettucine.
Drain pasta and add to skillet. It should be getting quite full by now.
Cook 10 minutes more, mixing and blending noodles with sauce.
Remove from heat and sprinkle cheese on top.
Cover to let cheese melt (about 3 minutes).
Sprinkle cilantro on top.
Cut into wedges and serve. This works best after the pasta has cooled a bit.
The meal fits perfectly into a 10 inch skillet. Anything smaller definitely won't work and anything larger won't cut into wedges as well. 10 inches is the diameter at the top of the skillet, we think...
Can Serve 4 or 2 very hungry people.
Vegetarian Dinner In Minutes, p. 76