Recipe courtesy of Robert McGrath
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Total:
50 min
Active:
20 min
Yield:
4 servings
Level:
None

Ingredients

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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