Cheesy Tex-Mex Ramen Skillet

with Tomato, Green Pepper & Toasted Panko Topping

Allergens: Milk, Wheat

Total: 20 min • Prep: 5 min

Servings:
Ingredients

  • Cheddar Cheese

    1 cup

  • Tomato Paste

    1 unit

  • Cream Cheese

    2 tablespoon

  • Cream Sauce Base

    4 ounce

  • Long Green Pepper

    1 unit

  • Tomato

    1 unit

  • Lime

    1 unit

  • Panko Breadcrumbs

    ¼ cup

  • Scallions

    2 units

  • Ramen Noodles

    4½ ounce

  • Southwest Spice Blend

    1 tablespoon

  • Hot Sauce

    2 teaspoon

  • Black Pepper

    1 teaspoon (tsp)

  • Cooking Oil

    1 teaspoon (tsp)

  • Butter

    1 tablespoon (tbsp)

  • Salt

    1 teaspoon (tsp)

Cooking steps
1

  • Bring a large pot of salted water to a boil. Wash and dry produce. 

  • Core, deseed, and dice green pepper into ½-inch pieces. Thinly slice scallions, separating whites from greens. Dice tomato into ½-inch pieces. Quarter lime.

 

Ingredient Quantities

  • Tomato

    1 unit

  • Lime

    1 unit

  • Scallions

    2 units

  • Salt

    1 teaspoon (tsp)

2

  • 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. Season with salt and pepper. Wipe out pan.

 

Ingredient Quantities

  • Butter

    1 tablespoon (tbsp)

  • Salt

    1 teaspoon (tsp)

3

  • Heat a drizzle of oil in same pan over medium-high heat. Add green pepper and scallion whites. Season with Southwest Spice Blend, salt, and pepper; cook, stirring occasionally, until veggies are tender, 2-3 minutes. 

  • Add tomato paste; stir to combine. Cook, stirring, until tomato paste begins to darken slightly, 15-30 seconds.

  • Stir in cream sauce base, cream cheese, and ¾ cup water (1½ cups for 4 servings); bring to a simmer. Cook, whisking, until smooth, 1-2 minutes.

  • Whisk in cheddar until melted and smooth and sauce has thickened, 1-2 minutes. Reduce heat to low.

 

Ingredient Quantities

  • Tomato Paste

    1 unit

  • Cream Cheese

    2 tablespoon

  • Cream Sauce Base

    4 ounce

  • Tomato

    1 unit

  • Southwest Spice Blend

    1 tablespoon

  • Salt

    1 teaspoon (tsp)

4
  • Once water is boiling, add noodles to pot. Cook until tender, 1-2 minutes. Drain and rinse thoroughly under cold water, at least 30 seconds.

  • Remove cheese sauce from heat; stir in tomato and drained noodles. 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.

 

Ingredient Quantities

  • Tomato

    1 unit

  • Lime

    1 unit

  • Hot Sauce

    2 teaspoon

  • Salt

    1 teaspoon (tsp)