You could substitute Pepper Jack cheese for the jalapenos and Monterey Jack cheese to save time.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 3 cups rotelle or rotini pasta
- 3 cups water
- 1 cup evaporated milk
- 1 red bell pepper, chopped
- 4 green onions, chopped
- 1/4 cup sliced black olives
- 2 Tbsp. canned diced jalapeno peppers, drained
- 1 cup shredded Monterey Jack cheese
Preparation:
Combine pasta and water in large saucepan and bring to a boil. Cook, stirring occasionally, for 8 to 10 minutes or until pasta is tender and water is almost gone. Add evaporated milk, red bell pepper, green onions, olives and jalapeños; bring to a boil.
Reduce heat to medium. Cook mixture, stirring frequently, until sauce has thickened slightly, about 5-7 minutes. Add cheese and stir until cheese is melted and sauce is thickened. Serves 4
