If you want to make this a quicker dish to prepare, char and prep the chiles the day before to save yourself the during the week.
Green Chile Macaroni and Cheese
Bon Appetit December 2010
1 whole fresh poblano chile, plus ¼ cup chopped fresh poblano chile
1 TB corn oil
¼ cup chopped red bell pepper
¼ cup chopped red onion
1 garlic clove, minced
½ cup fresh corn kernels or froze, thawed
¾ cup whipping cream
2 cups freshly cooked macaroni (about 2/3 cup dried)
½ cup grated hot pepper Monterey Jack cheese
Char whole chile directly over gas flame or in broiler until blackened on all sides. Transfer to paper bag; seal. Let stand 15 minutes. Peel, seed, and coarsely chop chile. Transfer to processor; puree until smooth.
Heat oil in heavy large saucepan over medium-high heat. Add ¼ cup chopped chile, bell pepper, onion, and garlic. Saute until soft, about 4 minutes. Add corn; stir 1 minute. Add cream and chile puree; bring to a boil. Add macaroni and cheese; stir until cheese melts and mixture is heated through. Season with salt and pepper.
**NOTES: Instead of pureeing part of the chile and reserving some of it, I finely chopped two whole roasted poblanos and added it all to the skillet with the other veggies. I liked the veggies a little chunkier and more substantial.
The result? This macaroni was rich and satisfying with just the right touch of heat. I was absolutely certain my husband would love this dish, as everything ingredient was something he likes. Unfortunately, he tried, but rejected it as “too peppery”. In man-speak, I believe that means I should have pureed the chiles after all, because GOD FORBID he bite into an actual chunk of vegetable...
Oh well – more for me! I know what I’m having for lunch today. I absolutely loved this recipe, and in spite of my finicky husband, I will be making this again.
5 comments:
Looks fantastic - I love the idea of adding a bit of spice to what is normally a bland (although delicious) macaroni cheese.
Sounds fabulous. I love the idea of a sudden bite of heat. Thanks for sharing with Presto Pasta Nights.
This looks great. I would love the chunky texture, but some people like smooth food. No accounting for taste I guess. Thanks for sending it over to Presto Pasta Nights. Can you add the links to the Presto Pasta Nights site and to The Crispy Cook? Thanks!
I love the flavor of roasted green chiles- this macaroni and cheese would be right up my alley!
Yes, I can relate. My husband would just take a minuscule portion, with no comment. But, I think we'd all like this one with the zip of chilies.
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