We both adore Mexican food of any kind, and I decided to incorporate it into my favorite comfort food using my favorite cheese, Tillamook Cheese! The Jalapenos give it a little bite and the Panko topping is crisp and delicious!
Don't forget for all of us poor folks who are constantly rejected on Foodgawker and Tastespotting, that you can submit to Tastestopping and sooth your ego!
1 box Pipette Pasta
2 eggs beaten
1 can evaporated milk
1/2 cube melted Tillamook Butter
1/2 to 1 tsp Cayenne Pepper (depending on the level of heat you want)
1 tsp dried mustard
1.5 cups Tillamook Sharp Cheddar Cheese
1.5 cups Tillamook Monterey Jack Cheese
1 Jalapeno, seeded and diced
2 Tomato's, de-seeded and diced
2 oz Cream Cheese
1 can sliced olives drained
1/2 tsp Garlic Salt
Pam Pan Spray
Place water and a good bit of salt in a large pan and bring to a boil, add pasta and cook for 8 minutes, drain and set aside
Place your two eggs in a large bowl, along with your evaporated milk, melted butter, Cayenne, Mustard and garlic salt. Mix well
Add your hot pasta back in, the tomato, cream cheese, olives and cheeses
Mix well and pour into a buttered dish, top with a layer of Panko
Bake at 350 for 15 minutes, remove and spray Panko with Pam Spray, bake an additional 30 minutes until bubbly.
If the top needs to be browner, broil for several minutes