Hot enough for you?Not for the faint of heart or calorie conscious, this pasta is spicy and rich. The poblanos add heat and flavor while the Mexican cream cools things down at the same time. Make sure to have the pasta noodles prepared al dente ahead of time. Topped with crunchy Panko crumbs, you'll go back to this mac and cheese again and again.
3 large poblano peppers
1 cup cilantro leaves
4 green onions, green and white parts, sliced
1 clove garlic, minced
2 teaspoons salt, divided
1 cup Mexican sour cream (crema) or regular sour cream
1 can evaporated milk
4 cups Pepper Jack cheese
1/2 cup Panko crumbs
2 tablespoons butter, softened
1 pound penne pasta, cooked according to package directions until al dente
1. Heat oven broiler.
2.Place poblano chiles on a baking sheet and broil, turning several times each, until skin is blackened all over.
3.Remove from oven and turn oven tempRead More »from Can You Take the Heat? Green Chile Mac and Cheese Has a Kick