Mexicali Fettuccine ~ Quick Dinner Recipe

Are you ready for some creamy, fatty fat goodness?! Buttah, heavy cream, do I need to go on?! Holy Mackerel this was good. I only took a few bites because of that darn “D” word, but enough to get my taste buds to thank me. I skipped dinner all together and had a piece of that chocolate cake I told you about yesterday. I’m feeling kinda sugared up, come to think of it. Won’t be doing that again. I concocted this recipe yesterday after one of my sons asked for fettuccine Alfredo for dinner. I thought, why not make a Mexicali version. The results were a huge hit.

I got a special surprise when I was cleaning up. My bestie from Cali called and we gabbed for a bit while I was doing the dishes. You know, dishes are so much more fun to do when you are preoccupied talking on the phone with your bestie. I am so blessed to have several besties who truly are like sisters.

Mexicali Fettuccine

 

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Cook time

30 mins

Total time

30 mins

 

Mexicali Fettuccine

Author: Tiffany at My Crowded Kitchen.Com

Serves: 6

Ingredients

• 1 cup salted butter
• 2 heaping teaspoons minced garlic
• 1 teaspoon dried chopped onion
• 1 cup heavy cream
• ¼ teaspoon garlic salt
• ¼ teaspoon chili powder
• ¼ teaspoon paprika
• ¼ teaspoon cumin
• ¼ teaspoon whole dried oregano
• 1 tablespoon diced green chiles
• 1 can (14.5 oz.) diced tomatoes, drained
• ½ cup parmesan cheese
• ½ cup pecorino romano cheese
• 1 tablespoon fresh cilantro, chopped + more for garnish
• 1 pound fettuccine pasta

Instructions

1. In a large saucepan, melt butter with minced garlic and dried onion over medium heat. Make sure not to burn the butter.
2. Meanwhile, In a large pot, boil water and cook pasta per packaged directions. Drain and set aside.
3. Reduce heat to low, add heavy cream, seasonings, green chiles and drained diced tomatoes; whisk together.
4. Turn heat back up to medium, add parmesan cheese, pecorino romano cheese and 1 tablespoon of chopped cilantro; whisk together until cheese is melted.
5. Toss pasta in Mexicali sauce, garnish each serving with additional cilantro if desired.

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 Ingredients

• 1 cup salted butter
• 2 heaping teaspoons minced garlic
• 1 teaspoon dried chopped onion
• 1 cup heavy cream
• 1/4 teaspoon garlic salt
• 1/4 teaspoon chili powder
• 1/4 teaspoon paprika
• 1/4 teaspoon cumin
• 1/4 teaspoon whole dried oregano
• 1 tablespoon diced green chiles
• 1 can (14.5 oz.) diced tomatoes, drained
• 1/2 cup Parmesan cheese
• 1/2 cup pecorino romano cheese
• 1 tablespoon fresh cilantro, chopped + more for garnish
• 1 pound fettuccine pasta

Directions

1. In a large saucepan, melt butter with minced garlic and dried onion over medium heat. Make sure not to burn the butter.
2. Meanwhile, In a large pot, boil water and cook pasta per packaged directions. Drain and set aside.
3. Reduce heat to low, add heavy cream, seasonings, green chiles and drained diced tomatoes; whisk together.
4. Turn heat back up to medium, add parmesan cheese, pecorino romano cheese and 1 tablespoon of chopped cilantro; whisk together until cheese is melted.
5. Toss pasta in Mexicali sauce, garnish each serving with additional cilantro if desired.