1 pound orzo
1 stick (8 tablespoons) butter
6 jalapeno peppers; 4 seeded and finely chopped, 2 sliced with seeds
4 cloves garlic, finely chopped
1 onion, finely chopped
3 tablespoons all-purpose flour
2 1/2 cups milk
Freshly ground pepper
2 cups shredded sharp Cheddar
4 ounces cream cheese
2 cups panko
2 Fresno chile peppers, sliced
5 medium heirloom tomatoes, cut into thin wedges
2 almost-ripe avocados, pitted, peeled and sliced
1 jalapeno pepper, finely chopped
1 small red onion, thinly sliced
EVOO, for drizzling
Juice of 2 limes
Kosher salt and freshly ground pepper
1/2 cup fresh cilantro leaves, coarsely chopped
The orzo casserole (without the breadcrumb topping) can be covered and refrigerated for a make-ahead meal. Reheat in a moderate oven, and make the guac salad, before serving.
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