food mexican pasta

Cheesy Pepper Jack Chorizo Pasta

Where did September go.

I’m ashamed to say, this blog (and my kitchen, for the most part), have gone fairly untouched for the month of September. I’ve been super busy — celebrating our first anniversary (tell-all first year of marriage post to come!), singing at weddings, celebrating other birthdays (see my fave one-year-old here) and visiting my lovely sister in NYC.

And on top of that, to be totally honest, I’ve been kind of uninspired.

For so long, this blog has been a creative outlet for me — a place to share my cooking journey, kitchen mishaps and even general life experiences. But when life gets in the way of your aspirations, it becomes hard to get back in the swing of things.

So after a month of denying my negligence of this blog, one random Wednesday (a.k.a. last night), a little voice in my head said, “HEY, TIME TO COOK AGAIN.”

And so, this deliciously cheesy southwest creation was born.

Primarily because I ate mac and cheese nonstop in Brooklyn last weekend, I decided to indulge in a cheesy-spicy treat. The chorizo adds a hint of heat, the beans and onions a hearty hit of flavor, and the cilantro rounds out the creaminess of the cheese sauce.

Just simple, cheesy goodness. Here’s to more kitchen adventures in October.

Cheesy Pepper Jack Chorizo Pasta

Serves 4


3 chicken chorizo links, chopped
1 small yellow onion, chopped
1 tablespoon olive oil
1 cup 2% milk
1/2 cup half & half
1 cup freshly grated pepper jack cheese
1/2 cup shredded mozzarella cheese
1/2 cup black beans, drained
4 cups pasta, cooked according to package*
1/4 cup Cilantro, freshly chopped
Salt & Pepper


Heat olive oil in a large skillet over medium heat. Add chorizo and onion; cook, stirring occasionally, for 5-8 minutes. Season with salt and pepper. Add black beans and lower heat.

Add milk, half & half and all of the cheese. Stir repeatedly until cheese is entirely melted and sauce has thinned. (If your sauce is still too thick, add more half & half.)

Add noodles and cilantro, saving a pinch of cilantro for topping. Mix until combined. Serve hot.

*I used Trader Joe’s quinoa pasta, but you could use whole grain or simple white pasta.

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