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Jalapeño cheese and green chiles give this classic pasta recipe a southwest flavor.
Heat oven to 350°F. Spray 8-inch square (2-quart) baking dish with no-stick cooking spray.
Cook pasta shells according to package directions. Drain.
Meanwhile, stack cheese slices; coarsely chop. Set aside.
Heat half & half in 4-quart saucepan over medium-high heat 3-4 minutes or until half & half just comes to a boil. Add cream cheese, stirring until mixture is smooth and thickened. Remove from heat. Stir in green chiles and salt. Add cooked pasta; toss to coat.
Spread half of pasta mixture evenly into bottom of prepared baking dish; top with half jalapeño jack cheese. Repeat layer once with remaining ingredients.
Sprinkle crushed tortilla chips over top of casserole. Bake 30-35 minutes or until mixture is bubbly and topping is golden brown.
*Substitute 2 cups milk.
Dietary Fiber: 2g
Kids loved it.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/655
© 2014 Land O'Lakes, Inc.
This past weekend was glorious! We had perfect weather for catching up on our yard work. We spent all of Saturday afternoon weeding and tending to our overgrown “problem” areas. Ryan’s mom, Becky, was even so kind as to come over and play with our toddler so that he could be outside, too – without getting too close to the clipping shears and other dangerous tools.
Bring the bold flavors of
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Every year, I like to challenge myself to try new recipes or techniques for outdoor cooking. This year, recipes that use cedar planks or salt blocks are popping up everywhere. More ...
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