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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 459.6
  • Total Fat: 16.9 g
  • Cholesterol: 39.3 mg
  • Sodium: 572.9 mg
  • Total Carbs: 58.8 g
  • Dietary Fiber: 2.5 g
  • Protein: 21.1 g

View full nutritional breakdown of Poblano Mac and Cheese calories by ingredient
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Poblano Mac and Cheese

Submitted by: AMANDA789


Number of Servings: 4

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

Directions


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.

Adam Hickman, Cooking Light
APRIL 2013


Serving Size: makes 4 equal servings

Number of Servings: 4

Recipe submitted by SparkPeople user AMANDA789.





TAGS:  Vegetarian Meals |

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