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Poblano Mac and Cheese Recipe

   
 

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     Poblano Mac and Cheese

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   30 minutes

Ingredients
8 ounces uncooked penne pasta
2 poblano chiles (about 4 ounces)
1/3 cup fresh breadcrumbs
2 teaspoons olive oil
1 teaspoon grated lime rind
1/8 teaspoon ground red pepper
1 cup 1% low-fat milk, divided
1 cup unsalted vegetable stock
3 tablespoons all-purpose flour
 
1 tablespoon minced garlic
5 ounces queso quesadilla cheese, shredded
1/4 cup fat-free sour cream
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
3/8 teaspoon kosher salt
Cooking spray

Instructions
1. Preheat broiler to high. 2. Cook pasta according to package directions, omitting salt and fat; drain. 3. While pasta cooks, cut chiles in half lengthwise; discard seeds and membranes. Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 6 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 5 minutes. Peel and cut into bite-sized pieces. 4. Combine breadcrumbs, oil, rind, and red pepper in a bowl. Place 3/4 cup milk, stock, flour, and garlic in a saucepan, stirring with a whisk. Bring to a boil; cook 3 minutes or until thick, stirring frequently. Remove from heat. Stir in chiles, 1/4 cup milk, cheese, and next 4 ingredients until smooth. Stir in pasta. Spoon mixture into an 8-inch square broiler-safe glass or ceramic baking dish coated with cooking spray. Top with breadcrumb mixture. Broil 1 minute or until browned.
Amount per serving Calories- 424 Fat- 11.6g Saturated fat- 4.8g Monounsaturated fat- 4g Polyunsaturated fat- 0.9g Protein- 21.1g Carbohydrate- 59.6g Fiber- 2.4g Cholesterol- 23mg Iron- 2.3mg Sodium- 576mg Calcium- 375mg
Serving Suggestions
Serve with Grapefruit, Walnut, and Feta Salad.


Originally Submitted
5/19/2013





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