Ingredients:
2 Tbsp vegetable oil (or butter)
7 oz (about 1/2 a standard package) fideo pasta (or broken vermicelli/spaghetti)
1/2 medium onion, finely diced
2 cloves garlic, minced
1 can (10 oz) diced tomatoes with green chiles (like Rotel)
1 can (4 oz) diced green chiles, mild or hot to taste
2 cups chicken broth (or vegetable broth)
1/2 cup heavy cream (or half & half for lighter version)
1 1/2 cups shredded cheese (Monterey Jack, cheddar, or Mexican blend)
1/2 tsp cumin
1/2 tsp chili powder
Salt & black pepper, to taste
Optional garnish: fresh cilantro, sliced jalapeños, lime wedges
Instructions:
Toast the fideo
Heat oil in a large skillet over medium heat.
Add the fideo pasta and cook, stirring, until golden brown (be careful not to burn).
Build the flavor
Add diced onion and sauté 3–4 minutes until softened.
Stir in garlic and cook another 30 seconds.
Add liquids
Stir in diced tomatoes with green chiles, canned green chiles, and chicken broth.
Season with cumin, chili powder, salt, and pepper.
Simmer the pasta
Reduce heat to low-medium, cover, and let the pasta simmer until tender, about 10–12 minutes, stirring occasionally.
Make it creamy
Once pasta is cooked, stir in heavy cream.
Add shredded cheese, a handful at a time, stirring until melted and creamy.
Serve
Adjust seasoning if needed.
Garnish with cilantro, jalapeños, or a squeeze of lime.
Serving idea: This dish works great as a main with a side salad or as a cheesy side dish to grilled chicken, carne asada, or roasted veggies.