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Download File: https://data.thefeedfeed.com/video/1694645941.mp4What I love about this meal is the mild spice from the poblano chile strips (rajas) dotted with bits of yellow corn in a creamy cheese sauce. It’ll make you lick your lips twice. This is one of the tastiest meals and a great way to celebrate Latino Heritage Month.
This recipe is part of Feedfeed's tribute to Hispanic/Latin Heritage Month 2023
Recipe Card
ingredients
- 1 teaspoon vegetable oil
- 7 poblano chiles
- 1 pound elbow/macaroni pasta (coditos)
- 4 tablespoons butter
- 1 large white onion, sliced (about 1 1/2 cups)
- 4 cloves garlic, minced (about 2 tablespoons)
- 1 1/2 cups yellow corn, fresh or frozen thawed
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups chicken or vegetable broth
- 1 cup crema con sal
- 1 1/2 cups Chihuahua cheese, grated
- 1 1/2 cups Monterey Jack cheese, grated
- Crushed chile flakes, (optional)
Method
Step 1
Rub poblano chiles with a little bit of vegetable oil to coat. Place chiles on an open flame to char the skin. Once each entire chile is charred, place in an airtight plastic container/bag and seal. Allow chiles to steam in their own heat for 20 to 30 minutes.
Step 2
Cook coditos (elbow pasta) according to box (7-8 minutes). Strain and place to the side.
Step 3
Remove chiles from bag and scrape off all the charred skin with a butterknife. Remove the stem and slit the chile down the side and remove all the seeds from the inside of the chile. Then thinly slice the poblano chile into 1/8 inch wide strips.
Step 4
In a large pan or pot over a medium high flame melt butter, then add in sliced onion and poblano chile strips. Sauté for 10 minutes mixing occasionally.
Step 5
Mix in garlic, corn, salt and pepper and cook sauté for an additional 3 minutes.
Step 6
Pour in broth and crema and mix to combine. Allow the liquid to come to a slight boil, this should take 5 minutes, then add in coditos (elbow pasta), and both cheeses. Mix until all the cheese melts.
Step 7
Sprinkle crushed chile flakes on top and serve.