Mexican Mac & Cheese - this is addicting it's that good!
Macarrones Con Crema Y Queso Gourmet Feb. 2005
3/4 lb fresh poblano chiles - about 4
1/2 large white onion, cuth lengthwise into 1/4 " wide strips
1/2 tsp salt
2 tbls unsalted butter
1/2 fresh serrano chile, minced, including seeds
2 large cloves of garlic minced
1/2 tsp oregano, pref Mexican
6 oz cavatappi or penne
2/3 cup Mexican crema or creme fraiche
4 oz queso fresco or mild feta, crumbled
Lay poblanos on theirs sides on racks of gas burners, then turn flames on moderately high. Roast poblanos, turning occasionally with tongs, until skins are blistered and charred.
Alternatively, broil poblanos until charred
on all sides. transfer immdiately to a large bowl and cover. Let steam 10 minutes, then peel or rub off skins and discard stems, seeds and ribs. cut
into 1/4 thick strips.
Cook onion with salt in butter in a 12 " heavy skillet over moderately low heat, stirring occasionally, until onion is
golden, 10 - 12 min. Add poblanos, serrano, garlic and oregano and cook, stirring, until fragrant, about 1 minute. Remove from heat. While onion is browning, cook pasta in a large pot of boiling salted water until tender. Reserve 1/4 cup pasta cooking water then drain pasta. Add to chile mixture along with crema and reserved cooking water. Increase hfeate to high and cook, tossing, until pasta is well coated, about 1 min. Stir in cheese.
note: add the poblanos after the pasta has been tossed with the crema and then add the cheese. The fresco melts into the pasta. also, I tried this with heavy cream and the cheese didn't melt. not sure why, maybe it was the cheese. the roasted peppers give it a wonderfull smokey taste.
Macarrones Con Crema Y Queso Gourmet Feb. 2005
3/4 lb fresh poblano chiles - about 4
1/2 large white onion, cuth lengthwise into 1/4 " wide strips
1/2 tsp salt
2 tbls unsalted butter
1/2 fresh serrano chile, minced, including seeds
2 large cloves of garlic minced
1/2 tsp oregano, pref Mexican
6 oz cavatappi or penne
2/3 cup Mexican crema or creme fraiche
4 oz queso fresco or mild feta, crumbled
Lay poblanos on theirs sides on racks of gas burners, then turn flames on moderately high. Roast poblanos, turning occasionally with tongs, until skins are blistered and charred.
Alternatively, broil poblanos until charred
on all sides. transfer immdiately to a large bowl and cover. Let steam 10 minutes, then peel or rub off skins and discard stems, seeds and ribs. cut
into 1/4 thick strips.
Cook onion with salt in butter in a 12 " heavy skillet over moderately low heat, stirring occasionally, until onion is
golden, 10 - 12 min. Add poblanos, serrano, garlic and oregano and cook, stirring, until fragrant, about 1 minute. Remove from heat. While onion is browning, cook pasta in a large pot of boiling salted water until tender. Reserve 1/4 cup pasta cooking water then drain pasta. Add to chile mixture along with crema and reserved cooking water. Increase hfeate to high and cook, tossing, until pasta is well coated, about 1 min. Stir in cheese.
note: add the poblanos after the pasta has been tossed with the crema and then add the cheese. The fresco melts into the pasta. also, I tried this with heavy cream and the cheese didn't melt. not sure why, maybe it was the cheese. the roasted peppers give it a wonderfull smokey taste.