Jan

17

Poblano chillies are heart shaped and dark green in colour. Poblano Chillies are usually used in sauces, salsas, and stuffing mixes. The membranes and seeds of Poblano is where most of the heat is found. Poblano’s have a smokey flavour so are at their best when roasted with a little olive oil or grilled until they are soft enough to peel the skin from the pepper.

 

"This recipe relies upon a Mexican way to cook pasta. For a heartier variation stir in a little cooked and diced chicken." Original recipe yield: 4 to 6 servings.

INGREDIENTS:

1 pound uncooked linguine
1 fresh Poblano chilli pepper, seeded and minced
1 clove garlic, minced
1 onion, chopped
1 1/2 cups heavy whipping cream
2 tablespoons butter
salt to taste
ground black pepper to taste
4 ounces shredded mozzarella cheese
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DIRECTIONS:

1. Cook the pasta in a large pot of 4 quarts boiling salted water until al dente. Add the Poblano chilli to the boiling water when you add the pasta. Drain water from pasta and remove Poblano chilli.

2. Using a blender, puree together the Poblano chilli, garlic, onion and cream.

3. In a large saucepan over medium heat, melt the butter. Add the blended sauce and salt and pepper to taste. Cook for 5 minutes. Stir in the cooked and drained pasta and grated mozzarella cheese. Cook for 10 minutes. Serve immediately.