Cheesy Tex-Mex Ramen Skillet

Name: Cheesy Tex-Mex Ramen Skillet with Tomato, Green Pepper & Toasted Panko Topping
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Scallions; 1 unit Tomato; 1 unit Lime; 1 tablespoon Southwest Spice Blend; 4 ounce Cream Sauce Base; 2 tablespoon Cream Cheese; ½ cup Mexican Cheese Blend; 2 teaspoon Hot Sauce; 1 unit Long Green Pepper; 4.5 ounce Ramen Noodles; 1 cup Cheddar Cheese; ¼ cup Panko Breadcrumbs; Salt; Pepper; Cooking Oil; Butter

with Tomato, Green Pepper & Toasted Panko Topping

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Mac and cheese gets a Tex-Mex twist in this one-pan meal. Mildly-spicy green pepper and scallions flavor a creamy cheddar sauce, with ramen noodles and fresh tomato stirred in. A crunchy topping of toasted golden panko, scallion greens (and hot sauce if you like things spicy!) finishes this comforting meal that everyone at the table will enjoy.

Tags:

Veggie

•Quick

•Easy Prep

•New

•Family Friendly

Allergens:

Milk

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

1 unit

Tomato

1 unit

Lime

1 tablespoon

Southwest Spice Blend

4 ounce

Cream Sauce Base

(Contains: Milk)

2 tablespoon

Cream Cheese

(Contains: Milk)

½ cup

Mexican Cheese Blend

(Contains: Milk)

2 teaspoon

Hot Sauce

1 unit

Long Green Pepper

4.5 ounce

Ramen Noodles

(Contains: Wheat)

1 cup

Cheddar Cheese

(Contains: Milk)

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

Not included in your delivery

Salt

Pepper

Cooking Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories900 kcal

Fat53 g

Saturated Fat31 g

Carbohydrate76 g

Sugar10 g

Dietary Fiber6 g

Protein31 g

Cholesterol150 mg

Sodium1510 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Small Bowl

•Whisk

Instructions

PDF

• Wash and dry produce. • Core, deseed, and dice green pepper into 1⁄2-inch pieces. Thinly slice scallions, separating whites from greens. Dice tomato into 1⁄2-inch pieces. Quarter lime.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large, preferably nonstick, pan over medium-high heat. Add panko and cook, stirring, until golden brown, 3-5 minutes. • Turn off heat. Transfer to a small bowl. Stir in half the Southwest Spice Blend; season with salt and pepper. (You’ll use remaining Southwest Spice Blend in the next step.) Wipe out pan.

• Heat a drizzle of oil in same pan over medium-high heat. Add green pepper and scallion whites; season with remaining Southwest Spice Blend, salt, and pepper. Cook, stirring occasionally, until veggies are tender, 2-3 minutes. • Stir in cream sauce base, cream cheese, and 1 1⁄2 cups water (3 cups for 4 servings) and bring to a simmer. Cook, whisking, until smooth, 1-2 minutes. • Whisk in cheddar and Mexican cheese blend until melted and smooth.

• Break noodles in half and add to pan; cook, stirring vigorously, until sauce has thickened and noodles are al dente, 3-5 minutes. • Remove from heat; stir in tomato. Taste and season with salt and pepper. TIP: If sauce seems too thick, add splashes of water. • Top cheesy Tex-Mex ramen skillet with toasted panko, scallion greens, a squeeze of lime juice, and as much hot sauce as you like. Serve family style with remaining lime wedges on the side.