Name: Mean Green Fusilli
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 to 6 servings
Ingredients: 12 ounces fusilli; Kosher salt; 2 tablespoons salted butter; 4 large poblano or Anaheim chiles, roasted, peeled and chopped; 4 cloves garlic, minced; 1 medium onion, diced; 1 jalapeno, minced; 1/2 cup fresh cilantro leaves, chopped, plus more for sprinkling; 1/4 cup chicken or vegetable broth; Splash of white wine; Splash of cream; 2 cups grated Monterey Jack cheese; Freshly ground black pepper

Directions

Watch how to make this recipe.

Cook the pasta in boiling salted water according to the package instructions.
Meanwhile, place a skillet over medium-high heat and add the butter. When the butter has melted, add the chiles, garlic, onion and jalapeno. Cook, stirring occasionally, for 3 minutes to start softening the onions. Add the cilantro, broth and wine. Turn up the heat and cook for 3 minutes until the sauce has boiled and reduced slightly.
Drain the pasta and stir it into the sauce. Add the cream, then the Monterey Jack. Stir to coat the pasta and add salt and pepper. When the cheese has melted into the sauce and everything is combined, serve with a sprinkle of cilantro.

On Tonight

Mean Green Fusilli

Categories: