1 whole fresh poblano/ancho chili plus
1/4 cup chopped fresh poblano/ancho chili
1 T. oil
1/4 c. chopped red bell pepper
1/4 c. chopped red onion
1 clove garlic, minced
1/2 c. fresh corn
3/4 c. whipping cream
2 c. freshly cooked macaroni (about 2/3 c. dried)
1/2 c. grated hot pepper Monterey Jack cheese
- Char the whole chili directly over a gas flame or in a broiler until blackened on all sides.
- Place in a gallon baggie and seal. Let stand 15 minutes.
- Peel, seed and coarsely chop chili.
- Transfer to a food processor and puree until smooth.
- Heat the oil in a heavy large saucepan over medium high heat.
- Add the 1/4 c. chopped fresh chili, bell pepper, onion and garlic.
- Sauté until soft, about 4 minutes.
- Add the corn and stir for 1 minute.
- Add the cream and chili puree and bring to a boil.
- Add the macaroni and cheese. Stir until the cheese melts and the mixture is heated through.
- Season with salt and pepper.
