Mexican Chorizo Noodle Bowl

Chorizo is a fresh sausage that can be mild or spicy-hot. It can be found in Mexican markets or major grocery stores. This toss-together dinner in a bowl is packed with lively flavor.

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10 users rated this recipe an average rating of 4.0
Makes:
6 servings
Start to Finish:
40 mins
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Mexican Chorizo Noodle Bowl

Ingredients
1
pound uncooked chorizo or hot Italian sausage
2
3
14 ounce can chicken broth or vegetable broth
2
cups bottled salsa
1
canned chipotle peppers in adobo sauce, drained and finely chopped
1
teaspoon dried oregano, crushed
1
teaspoon ground cumin
10
ounces dried vermicelli or angel hair pasta
1
cup chopped zucchini (1 small)
2/3
cup shredded mozzarella or asadero cheese
1/4
cup snipped fresh cilantro or Italian (flat-leaf) parsley
 
Fresh cilantro sprigs (optional)

Directions

  1. Remove casing from chorizo, if present. Crumble chorizo. In a 4-quart Dutch oven cook chorizo and garlic until chorizo is brown; drain off fat.
  2. Stir broth, salsa, chipotle pepper, oregano, and cumin into Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in vermicelli and zucchini. Simmer, uncovered, for 2 to 3 minutes more or until vermicelli is tender but still firm, stirring occasionally. Remove Dutch oven from heat; stir in 1/3 cup of the mozzarella cheese and the cilantro.
  3. Transfer to a warm serving dish. Sprinkle with the remaining 1/3 cup mozzarella cheese. If desired, garnish with additional cilantro. Makes 6 main-dish servings.

Nutrition Facts

(Mexican Chorizo Noodle Bowl)
    Per serving:
  • 621 kcal cal.,
  • 36 g fat
  • (14 g sat. fat,
  • 82 mg chol.,
  • 2129 mg sodium,
  • 43 g carb.,
  • 3 g fiber,
  • 30 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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