Mild poblano chiles kick up the flavor
in this cheesy, chile and corn macaroni side dish.
Green Chile Macaroni
1 tablespoon corn oil
1/4 cup diced red bell pepper
1/2 cup sweet corn kernels
1/4 cup diced red onion
2 tablespoons finely chopped garlic
2 cups cooked macaroni (1 cup dry)
6 poblano chiles, roasted, seeded, peeled and pureed (about 3/4
cup)
2/3 cup grated hot pepper Jack cheese
1/2 cup heavy cream
Salt and freshly ground black pepper, to taste
- In a large saucepan, heat the oil over
medium-high heat. Add the red bell pepper, corn, onion, and garlic;
sauté until the vegetables are softened, about 5 minutes.
- Add the macaroni, poblano puree, and cheese;
stir until well blended. Fold in heavy cream, season with salt
and pepper to taste and serve immediately, or keep warm until
ready to serve.
Serves 4.
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