Prep: 9 Mins Cook: 8 Mins

Dried pasta is lightly sautéed before cooking for a rich flavor. A great pasta dish with Southwestern flavors.

Ortega Vermicelli


  • 2 tbls. vegetable oil
  • 1 cup chopped onion
  • 3 cloves garlic, finely chopped
  • 8 ozs. fideo (coil vermicelli pasta), broken into pieces
  • 1 can (14.5-oz.) recipe-ready diced tomatoes, undrained
  • 1 can (14.5-oz.) chicken broth
  • 1 can (7-oz.) ORTEGA Diced Green Chiles
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper


Crumbled cotija or feta cheese (optional)

HEAT vegetable oil in large skillet over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes or until onion is tender. Add pasta; cook, stirring constantly, for 1 to 2 minutes or until pasta starts to turn golden.

STIR in tomatoes with juice, broth, chiles, salt and pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 7 minutes or until liquid is absorbed. Sprinkle with cheese just before serving.
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