![]() Whisk until cheeses have melted in and the sauce is rich and glossy, stir in pasta and meats. Stir and cook for another minute or two, turn down to medium-low, and pour in the heavy cream or preferred cream base (I actually used 2 cups of skim with 2 tbs of cornstarch mixed in because its what I had), keep stirring until gently boiling and starting to thicken up, add your cheeses and turn the heat off. On medium-high heat continually stir until onions and garlic have become translucent and picked up all the pan bits, add half of the chopped tomatoes, and season with more cajun seasoning. In the same pan add more butter, garlic, half of the jalapeños, and onion.Allow meat to cook through and brown/blacken to your preferred taste, remove from heat and set aside when cooked through. ![]() To a pan add butter and half of the garlic, turn the heat to medium to let the garlic cook for 2 minutes, add chopped meats.
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