Notes: I bought a 5 oz box of vermicelli already broken into small pieces – it was “for soups”. Try and find it…it makes the recipe much easier. I also used chipotle-flavored diced tomatoes for a richer flavor.
1 1/2 teaspoons olive or vegetable oil
4 oz uncooked vermicelli, broken into 1-inch pieces
1 medium onion, sliced (about 1 cup)
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1 can (14.5 oz) diced tomatoes, undrained
2 medium jalapeño chiles, seeded, finely chopped
1/2 cup water
2 teaspoons ground cumin
1/2 teaspoon salt
1 cup shredded Monterey Jack cheese (4 oz)
1. In 12-inch nonstick skillet, heat oil over high heat. Add vermicelli; cook about 2 minutes, stirring frequently, until golden brown.
2. Reduce heat to medium. Stir in onion and mushrooms. Cook 2 minutes, stirring occasionally.
3. Stir in tomatoes, chiles, water, cumin and salt. Reduce heat to medium-low; cover and cook 10 minutes, stirring occasionally.
4. Remove from heat. Sprinkle with cheese. Cover; let stand about 2 minutes to melt cheese.