A cross between mac and cheese and tacos, this indulgent baked dish will definitely be a hot seller.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|cooked gemelli pasta||454 g||1 lb|
Campbell’s® Verve® Roasted Poblano and White Cheddar Soup with Tomatillos
1 pouch (1.81 kg)
1 pouch (4 lbs)
|shredded Cheddar cheese, divided||750 mL||3 cups|
|shredded cooked pork||500 mL||2 cups|
|diced tomatoes||375 mL||1 1/2 cups|
|diced onion||80 mL||1/3 cup|
|finely chopped fresh cilantro||60 mL||1/4 cup|
|lime juice||30 mL||2 tbsp|
|seeded diced jalapeño pepper||30 mL||2 tbsp|
|salt||2 mL||1/2 tsp|
|1. Preheat oven to 400°F (200°C). Toss together pasta, soup, half of the cheese and pork. Spoon into greased full hotel pan (4 inches/10 cm or 2 inches/5 cm deep). Sprinkle with remaining cheese. Bake for 20 to 25 minutes until golden brown and bubbly. Keep warm for service.|
|2. Toss together tomatoes, onion, cilantro, lime juice, jalapeño and salt. Refrigerate for 15 minutes before serving.
Spoon 1 cup (250 mL) Mac and Cheese into serving dish. Top with 1/3 cup (85 mL) Pico de Gallo.