What is surprising is the abundance of peppers. I have a green pepper intolerance. Before you shake your head in agreement it’s not what you think. They don’t bother my stomach, well, I don’t think. My intolerance is more akin to the fact that just the scent of them makes me grimace. My sister too and my kids (nature or nurture argument?).
When I first moved to Colorado 25 years ago I put on the same face for jalapeno peppers. After all, they were green. But over time, I would have the occasional dish with the ‘J’ word and I found that although I could not quite tolerate the heat of them like some, I didn’t find their flavor offensive like I did their unripened cousin.
Fast forward to today and my oh my…I even like RED PEPPERS; another poor orphan I ignored solely based on DNA (or whatever it is that proves plants share some commonality!) and eat Jalapeno raw, purposely even! This dish luckily has Poblano Green Chiles and Red Peppers and no…I did not eschew the reviled green and omit it (which is the norm) I just think it’s important to note I’m using peppers at ALL!
The recipe is from the RSVP section of Bon Appetit magazine wherein the magazine seeks out recipes that have been requested by readers for dishes they have had in eating establishments all over the world. If someone takes the time to request a dish from Bon Appetit, I find they are most often as wonderful as the reader thought they were. This included.
Green Chile Macaroni and Cheese
Bon Appetit Magazine, December 2010
Roaring Fork – Scottsdale, Arizona
| Green Chile Macaroni and Cheese |
|
- 1 whole fresh poblano chile for roasting, plus 1/4 cup chopped fresh poblano chile
- 1 Tbsp corn oil
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped red onion
- 1 garlic clove, minced
- 1/2 cup fresh or frozen (thawed) corn kernels
- 3/4 cup whipping cream
- 2 cups freshly cooked macaroni
- 1/2 cup grated Monterey Jack cheese (the original recipe calls for Hot Pepper Monterey Jack which I did not have and I don’t think it needs but if you have it or want the additional heat…go for it!)
- Char whole chile directly over gas flame or in broiler until blackened on all sides. Transfer to brown paper bag and seal. Let stand 15 minutes.
- Peel, seed and coarsely chop chile and put in processor. Add whipping cream and process until smooth.
- Heat oil in large, heavy saucepan over medium high heat.
- Add 1/4 cup chopped raw chile, red bell pepper, onion and garlic. Saute until soft about 4 minutes.
- Add corn, still for 1 minute.
- Add the cream and chile puree and bring to a boil.
- Add macaroni and cheese and stir til cheese is melted and mixture is heated through.
- Season with salt and pepper and serve.
I doubled this recipe and it did not make too much; would recommend you do too!
{ 26 comments… read them below or add one }
This looks absolutely delicious…love the flavors!
Magic of Spice Most Recent Post: Whats for dessert? Chocolate Truffle and Beet Mousse Candy Cups
This dish is so good that I’ve been more interested in finding mac and cheese recipes that don’t bake; now they just seem dry!
You are speaking my language! We vacationed in Santa Fe a lot when I was a kid and I fell in love with green chiles. I like ‘em on my burger too!
I was totally unprepared for how much I would love this pasta; partially because it’s not baked and is not dry either. Big bonus.
Yum! That looks like one mighty tasty dish. :)
Look at you, overcoming your fears! I agree with you on straight up green peppers, though i will eat red, poblano, jalapeno, thai chili, and pretty much any other kind! funny.
Funny isn’t it…and I’ve heard from so many who feel the same. Which makes me feel better. :)
Barbara, I loved all the peppers growing up in Serbia, but since i moved here, I cannot stand the green, and only green bell peppers. They are at best tasteless, and at worst bitter. Not even roasting can save them. So, I share your feelings:)
I intended to post a recipe for your Redux site, but, contrary to popular belief, Santa did not grant me 3 hours more per day, as I modestly requested:)
I am sure that my family would love this recipe – any combination of pasta and cheese is welcome.
And your photo is gorgeous. There is hope for us! Foodgawker accepted a photo of my mulled wine a couple of days ago, and it meant to me that 2011 is going to be a great one.
I wish you to conquer your new camera:)
Happy New Year!
Lana, if you get that wish fulfilled you would have a lot of people copying you for next year!
Yes, let’s hope a better year for photos; I had better hope that a lot or my new camera will have been for naught!
Now THIS is on my list to make in the coming cold weeks to make sure we have awesome food on hand when we don’t necessarily feel like spending hours in the kitchen. Gorgeous pic, too!
This was awesome; just loved it. A lot.
Oh Barb, I knew we were soul sisters!!! There aren’t many foods I don’t like but green peppers are definitely on that list!!
This dish looks fabulous and now that you have tried it there is no doubt about it!! This will be perfect for basketball season!!
Wishing you and your family a truly happy, healthy and joyous 2011!!
P.S. – I am really missing my santa hat!
All I can say is whoo hoo…and amazing how many people feel the same way. I’m not that picky and if someone served me a stuffed green pepper I would eat it. Then find some cinnamon gum quick!
Thanks for stopping by my blog. This looks amazing! I think even with 1% milk, this baby would be fab with that poblano and cheese! Glad to have found you!
I am sure it would be; I followed recipe as it was…but would probably make a similar modification for everyday use. You might have to cook it down just a bit to not have it be too watery but other than that…if you do it, let me know!
I feel similarly about red bell peppers but you know what? I just bought one today. There’s a recipe I’ve been meaning to try and it calls for the darn thing so I’m doing it. I don’t detest it, it’s just not my favorite flavor. I can dig into this, too. I like all the other flavors so much that a handful of red pepper bits wouldn’t cause me to turn away from this. Sounds very good. :-)
I gave them a chance a couple of years ago and was surprised at how much I liked the dish I tried. That does not equate to eating them raw…that might still never happen. Baby steps right?
I absolutely detest bell peppers–the smell, the taste, the way that the permeate the entire dish. But I found myself staring at this recipe wanting to try it. Now that this dish has your approval, I’ll be cooking it up (without the bell pepper).
What an interesting recipe Barbara! Gotta bookmark this one and serve it up soon! Thanks for sharing the recipe.
I knew I knew I knew you would like this! Were your ears ringing tonight? Talking with Andrea about how you HAVE to come to our next get together. Jan 22nd; 10:30am. Look for info to be coming your way soon.
I can’t make stuff like this, because I’ll eat the whole thing in a sitting. But I can’t think of anything I’d rather have someone make for me…
If I’m honest…if I hadn’t doubled it I easily could have. That decision allowed for some to be leftover. Some…not much but some!
The dish looks great, and varies a bit from the local cuisine I’m accustomed to.
I think I’ll follow the recipe for tonight’s dinner.
Thank you very much,
Itai Matos (TFIM)
Happy New Year, Barbara!
Green Chile is a favorite of mine and my husband’s is red.
I think I’ve died and gone to heaven. YUM and DELISH!
Nice to find your blog and “meet” you.
Sandy
Can you believe we’re giving up meat for the first 3 weeks of 2011?! So I’m on the hunt for non-meat items. And lookey here! I think I found one, because this looks and reads delicious. :-) I also think it’s pretty funny you have an aversion to peppers. You’ve come a long way!
[K]