Mexican Style Canneloni2017-11-08
For the filling:
2 tbsps. Magnolia Gold Buttr
3/4 cup white onions, chopped
½ cup carrots, chopped
½ cup red bell peppers, chopped
½ cup green bell peppers, chopped
¼ k. Monterey Ground Pork
¼ k. Monterey Ground Beef
¼ cup Purefoods Honeycured Bacon, chopped
½ cup Magnolia Quickmelt Cheese, grated
1 tbsp. Purefoods Baron All Purpose Flour
1 cup Magnolia Fresh Milk
1 tsp. ground nutmeg
1 pc. egg
250 gms. canneloni pasta
For the salsa:
2 pcs. onions
2 pcs. red bell pepper
2 pcs. green bell pepper
1 can whole peeled tomatoes, quartered
3 tbsps. wansoy, chopped
1 cup tomato sauce
1 tbsp. hot sauce (optional)
1-½ tsps. cumin
1-½ tsps. paprika
1-½ tsps. salt
2 tbsps. Purefoods Supremo
¼ cup Magnolia Cheezee Spread
In a saute pan, heat butter and saute onions, red and green bell peppers, carrots, ground pork, ground beef and bacon.
Cook until it changes in color.
Add cheese and mix until it melts.
Add flour and mix very well. Pour the milk and stir until thick.
Add in the egg and season with nutmeg. Set aside and cool.
Once cooled, manually stuff each canneloni with the filling and line them in an oven proof dish. Set aside.
To prepare the salsa: Roast onions and bell peppers over an open flame. Peel skin and place in a food processor together with the rest of the ingredients. Process until mixture becomes finely chopped. Chill until ready to use.
To assemble: Place about a tablespoonful of meat mixture into each of the canneloni pasta tubes. Arrange one layer on an 8" x 11" baking dish and pour half of the salsa. Repeat process until all canneloni pasta has been used. Place in a preheated oven and bake for 30 minutes or until pasta is cooked.