Nacho Cheese Pasta
step-by-step directions

Fabio Viviani's Nacho Cannelloni

  • For the Pasta:
  • 3 cups Flour
  • 1/4 cup Doritos
  • 4 Eggs
  • 1 tablespoon Extra Virgin Olive Oil
  • Water (as needed)
  • Salt and freshly ground Pepper
  • For Assembly:
  • 2 cups Refried Beans (prepared)
  • 2 cups Mexican Style Yellow Rice (prepared)
  • 2 cups shredded Rotisserie Chicken
  • 2 cups Monterey Jack Cheese (grated)
  • 1 cup Salsa
  • 1 cup Sour Cream
  • Guacamole to serve
  • Olive Oil (to grease dish)
step-by-step directions
  • For the Pasta: In a food processor, pulse the nacho chips until they are a flour-like consistency. Add the flour and pulse to combine. Whisk together the eggs, olive oil and a splash of water. Add the wet ingredients to the food processor bowl and pulse until the dough comes together. Remove from bowl of food processor and transfer to a clean, very lightly floured work surface. Knead the dough together until it comes together and has the consistency of smooth leather, adding flour or moistening with water as needed.
  • Roll dough into a ball and then cut the dough into 4 pieces. Using a pasta machine, roll the sheets out. Cut into equally sized rectangular pieces.
  • Bring a large pasta pot of water up to a rolling boil. Season liberally. Drop sheets of fresh pasta into water and par-cook for 2 minutes. Plunge in ice bath and reserve on a lightly oiled sheet pan.
  • For Assembly: Preheat oven to 425 degrees F. Spread beans on each of the pieces of pasta. Top with rice, shredded chicken, and a sprinkle of the cheese. Roll up the pasta sheets and nestle into a lightly oiled 9x9 baking dish. Sprinkle cheese over the cannolloni. Bake for 10 to 15 minutes or until golden brown in places. Serve with your choice of garnishes.
Similar categories: Dinner Mexican Cuisine Italian
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