Every few months I create recipes for Parents Magazine (my essential read for parents of young kids — each issue since I was pregnant has resided on my night stand and I read them all cover to cover). For the June 2011 issue I developed the recipes for “Pasta Passport — Nutritious Noodle Dishes From Around the Word”, and “visited” Thailand, China, Mexico, Japan and Italy. This Mexican Vermicelli was my south of the border inspired entry.
I love noodle dishes because with just a few simple ingredients you can produce a seemingly exotic family meal that’s easy to throw together and doesn’t cut into your time or budget. And since Kenya and Chloe will inhale any type of noodle that’s long and slurp-able, it’s never a hard sell for me. Bon Voyage!
Mexican Vermicelli
Ingredients
- 1/2 Pkg Vermicelli, cut in half
- 1 16 oz Jar Mild Chunky Salsa
- 2 Cups Cooked Chicken, cubed (about 2 chicken breasts)
- 1 Tbsp cilantro, chopped
- 1 Cup Mexican Cheese Blend, shredded
Instructions
- Preheat oven to 350 degrees.
- Bring a large pot of water to boil and cook vermicelli according to package directions.
- Drain and rinse noodles under cold water and place in a large bowl.
- Add salsa, chicken, cilantro, and 3/4 cup of cheese to the noodles and toss to combine.
- Place noodle mixture into a greased 8 x 8 baking dish and top with the remaining 1/4 cup of cheese.
- Bake for 30 minutes uncovered.
- Cool and serve.
[…] a fierce noodle fan, and I have to try the Spicy Peanut Sauce from Amateur Gourmet, as well as Mexican Vermicelli from […]
Could this be frozen? Assembled and then frozen before heated? Or frozen after heated?
[…] 2 chicken breasts) • 1 tablespoon cilantro, chopped • 1 cup Mexican cheese blend, shredded Read full recipe here WEDNESDAY: 3-CHEESE LASAGNA • 2 tablespoons Extra Virgin olive oil • 2 cups chopped onion • […]
Nancy Karen…
[…]Mexican Vermicelli | Weelicious ™ – Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family![…]…
My husband made this for dinner tonight for us and my daughter and I loved it! Delicious.
[…] Recipe: http://b12.ba4.myftpupload.com/2011/06/06/mexican-vermicelli/ […]
Your’s is the inllneigett approach to this issue.
Yes – looking for the baking temp, too!
At any temp?
I completely agree about sionphpg in the local markets (and feeling a bit smug about it too). I also miss living in Vancouver a bit, and wandering around on the Drive. My local shop was out of bean sprouts when I made this, and I bet they added a lovely crunch to yours. It looks fabulous!
I mean UN greased
it is a greased baking dish 🙂
Does that say a greased or in greased?
I was so excited when I saw this in Parents mag as I didn’t know you were writing for them. I went ahead and cut it out since I wasn’t sure you would post it here. I have it on my counter along with another from your article to try within the next week or so as my 2 yr old girlie loves noodles as well. Super excited! I’m sure my husband thought I was crazy talking about how awesome it was seeing great recipes in that mag from someone I was already familiar with and loved your healthy approach to cooking! I can’t wait till your cookbook comes out!!!
Made this tonight, it was a hit — added in some veggies – peas & broccoli florets and my son scarfed it all up!
I meant she won’t touch any of those other things. My only hope for nutrition is smoothies.
Make that 3 little ones who won’t touch pasta,rice or any kind of casserole or anything saucy (except when she can dunk it). I have not fostered this type of eating!! I keep making these things, she plays in her food and if I’m lucky eats a few bites of chicken. So frustrating! Who doesn’t like mac and cheese??
My son won’t eat pasta either! Not even mac and cheese!
I have one with the same “no pasta on my plate” disorder. Never have I met a little one that wouldn’t eat pasta, now here are two! 😉
This looks great! Why oh why won’t my daughter eat pasta?!!
I think some added vegetables would be delicious. Like, mushrooms, zucchini, and even corn.