1 pkg. (14 oz.) frozen bell pepper and onion strips, thawed, drained
2 Tbsp. crushed tortilla chips
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Let's Make It
Heat oven to 350°F.
Melt butter in large saucepan on low heat. Add jalapeño peppers; cook and stir 1 min. Add flour; mix well. Cook 1 min. or until bubbly, stirring constantly. Gradually stir in milk. Bring to boil on medium heat, stirring constantly, cook 1 min. or until thickened. Add VELVEETA and 1-1/4 cups shredded cheese; cook until melted, stirring frequently. Stir in macaroni. Add bell pepper and onion strips; mix lightly.
Pour into 2-qt. casserole sprayed with cooking spray; sprinkle with remaining shredded cheese and crushed chips.
Bake 20 min. or until heated through.
How to Handle Fresh Chile Peppers
When handling fresh chile peppers, be sure to wear disposable rubber or clear plastic gloves to avoid irritating your skin. Never touch your eyes, nose or mouth when handling the peppers. If you've forgotten to wear the gloves and feel a burning sensation in your hands, apply a baking soda and water paste to the affected area. After rinsing the paste off, you should feel some relief.
The seeds and membranes of the jalapeño pepper add heat. For less heat, remove seeds and membranes before chopping. For more heat, chop pepper with seeds and membranes.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.