Ingredients
- 1 tablespoon corn oil
- 1/4 cup diced poblano chile
- 1/4 cup diced red bell pepper
- 1/4 cup diced red onion
- 1 tablespoon minced garlic
- 1/2 cup sweet corn kernels
- 2 cups cooked elbow macaroni, al dente
- 1/2 cup roasted, peeled and pureed poblano chile
- 3/4 cup heavy cream
- 1/2 cup grated hot pepper Jack cheese
- Kosher salt and cracked black pepper, to taste
Directions
Heat the corn oil in a heavy pan over high heat and saute the diced poblano chile, red bell pepper, red onion, and garlic until just tender. Add the corn kernels and saute quickly. Add the macaroni, poblano puree, cream, and cheese. Stir until all the ingredients are thoroughly mixed. Season to taste and serve.
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By karenfar
Huntington Beac...
on June 03, 2011
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Did not like this recipes at all. Too much garlic (and we like garlic and overall the flavors were off and it wasn't at all creamy.
By dgrayhealey_130...
CArlsbad, 43
on August 03, 2010
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This green chile macaroni dish is absolutely addicting and absolutely perfect. I cannot believe how much I could eat of this without getting sick of it and everyone else felt the same. I first had it at the restaurant, Renegade in Scottsdale and immediately went on a search of the recipe. I'm so glad I found it as I couldn't wait to make it!
By mmanitoulin_128...
Grand Haven, 62
on July 04, 2010
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This stuff is addicting. Goes great with ribs and an ice cold beer. this is a perfect recipe just the way it is.....dont change a thing.
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