Holiday Chile Bows

Holiday Chile Bows Recipe

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Joanna Gotwald


Here is another recip in my long list of odd recipes. They are always a big hit no matter where I take them. I usually make them for Christmas Holiday parties because they are easy and quick to make. They become quite addicting and are really great with two of my dips; creamy pesto and creamy tomato. They are also here on just a pinch under my recipes.

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1 lb
box farfalle (bow tie pasta)
parmesan cheese, grated (kraft works well)
chile powder
garlic powder
season salt (like lowery's)
peanut oil for frying


1Cook the Pasta as directed on the box about 9 to 10 minutes or till aldente (do not cook too soft).
2Immediately drain and rinse the pasta thoroughly with ICE COLD WATER. While the pasta drains, heat about 1 inch of peanut oil in a deep sided frying pan to about 375 degrees.
3Fry the cooked pasta bows in the oil in small batches and drain on paper towel while you start another batch frying.
4As soon as you drop the new batch of bows in the oil to cook, take the first batch and put in a big bowl. Toss with a generous amount of Parmesan cheese, some chile powder and a dash of garlic powder and about 1 tsp. seasoned salt. Toss together quickly and remove the bows to another BIG metal bowl leaving the excess seasoning in the bottom of the bowl to toss the next batch and add more seasoning to it. let the bows continue to cool while you continue to make the rest of the bows following the same process as above.
5Once you have cooked and seasoned all of the bows, let them cool completely; tossing them often to move them around and allow them all to cool.
6Keep in an airtight container. Serve as a snack by themselves or with a creamy Pesto or creamy tomato dip.
7They are also very good as a snack with soups instead of crackers.

About Holiday Chile Bows