Sopa Seca

Adjust oven rack to middle position and heat oven to 350 degrees. Heat 1 tablespoon oil in 12inch skillet over mediumhigh heat until shimmering. Add vermicelli and cook, stirring constantly, until noodles are golden brown, 4 to 5 minutes. Transfer noodles to a 13 by 9inch baking dish.

Add remaining 1 tablespoon oil and onion to empty pan. Cook, stirring frequently, until onion softens and browns slightly, about 2 1/2 minutes. Add garlic and cumin and toast until fragrant, 30 seconds. Add tomatoes and their juice, chipotle, broth, and salt. Bring mixture to a boil, then pour over pasts.

Place baking dish in oven and bake until all liquid is absorbed and pasta is tender, about 15 minutes. Remove baking dish from oven, stir to combine ingredients, then sprinkle evenly with Monterey Jack. Return baking dish to oven and bake until cheese melts, 2 to 3 minutes. Spoon portions onto individual plates and garnish with cilantro and sour cream. Serve immediately.

* Adding black beans and replacing the chicken broth with water makes this a onedish vegetarian meal. Add 1 can black beans, rinsed, with tomatoes and chipotle chile and you may substitute water for broth to make this vegetarian.