Roasted Poblano Mac n’ Crema

This is the bomb!! (Do people still say that anymore?….ehh, I don’t even care). This pasta salad is my mexican spin on the classic backyard bbq staple and it’s a lot better!  It’s light, but still creamy and has just a bit of heat without overpowering.  Plus, let’s not forget that roasted flavor from the poblano peppers and cumin!  

However, the best part about this dish is that it’s equally delicious served either warm or cold!  Truth!  We’ll often eat the side dish warm on the first night I prepare it and serve the leftovers cold (if there are any) the next day!

*This can be made with gluten-free noodles if desired.

*I prefer to keep the seeds in my jalapeno or serrano pepper, as this makes a large batch, but to each their own.

*I prefer to use the traditional macaroni noodle here, but any short noodle can work in a pinch..as you can see from my rotini below.  Oops! 😉

The Starting Lineup

  • 16oz elbow noodles (any short noodle can work)
  • 3 poblano peppers
  • 1 onion, chopped
  • 1 jalapeño, minced (or a serrano for more heat)
  • 3 garlic cloves, minced
  • 1 cup+ Mexican crema 
  • Olive oil
  • 1 tsp cumin
  • 1 tsp red chili flake
  • 1 tsp Mexican oregano
  • Kosher salt & pepper (pinch of each) 

   

 
We’ll start by roasting our poblano peppers for this yummy side dish!  You can do this 1 of two ways…either A. Cook the poblanos directly over a gas flame till charred on all sides or B. Place on a baking sheet under your broiler (turning as needed) to blacken.  Onced they’re charred you can place in a bowl covered with plastic wrap to steam for about 10 minutes…*When ready, remove the blackened skin, seeds and stems.  Dice the poblanos up! 

   While the poblano peppers are steaming, go ahead and bring a large stock pot filled with salted water to a boil.  Once the water is boiling, cook the noodles to package directions, drain and set aside. 

In a large pot over medium-high heat, add in 2 Tbsps of oil and sauté the chopped onions for 3-4 minutes.  Next add in the roasted poblanos, minced jalapeño (or serrano) followed by the garlic, cumin, chili flake, oregano, salt and pepper.  Turn the heat down to low (or remove pot completely from stove top) and stir in the noodles and Crema. 

     Serve as a side at your next shin-dig and reap in the compliments!  Again, this can be served warm OR cold.  It’s that dang good!

    2 Comments

    Leave a Reply

    Fill in your details below or click an icon to log in:

    WordPress.com Logo

    You are commenting using your WordPress.com account. Log Out / Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out / Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out / Change )

    Google+ photo

    You are commenting using your Google+ account. Log Out / Change )

    Connecting to %s

    %d bloggers like this: