Mexican Rajas with Elbow Pasta
Ingredients
- 1 teaspoon vegetable oil
- 7 poblano chiles
- 1 lb. elbow macaroni
- 4 tablespoons butter
- 1 large white onion, sliced (about 1 1/2 cups)
- 4 garlic cloves, minced (about 2 tablespoons)
- 1 1/2 cups yellow corn (fresh or frozen)
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 cups broth (chicken or vegetable)
- 1 cup Crema Con Sal
- 1 1/2 cups grated Chihuahua cheese
- 1 1/2 cups grated Monterey Jack cheese
- Optional: crushed chile flakes
Preparation
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 or bag and seal. Allow chiles to steam in their own heat for 20 to 30 minutes.
Cook coditos (elbow pasta) according to package directions until al dente. Strain and set aside.
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.
In a large pan or pot over medium-high heat, melt butter, then add in sliced onion and poblano chile strips. Sauté for 10 minutes, mixing occasionally.
Mix in garlic, corn, salt, and pepper and sauté for an additional 3 minutes.
Pour in broth and crema and mix to combine. Allow the liquid to come to a slight boil, which should take about 5 minutes, then add in coditos (elbow pasta) and both cheeses. Mix until all the cheese melts.
Sprinkle crushed chile flakes on top and serve.
Notes
This dish is a delicious Mexican-style stovetop mac and cheese with mild spice from poblano chiles and corn in a creamy cheese sauce. It's a great way to celebrate Latino Heritage Month.
