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Green Chile Macaroni

1

tablespoon

corn oil

1/4

cup

diced poblano chile

1/4

cup

diced red bell pepper

1/4

cup

diced red onion

1

tablespoon

minced garlic

1/2

cup

sweet corn kernels

2

cups

cooked elbow macaroni, al dente

1/2

cup

roasted, peeled and pureed poblano chile

3/4

cup

heavy cream

1/2

cup

grated hot pepper Jack cheese

Kosher, salt and cracked black pepper

1

Heat the corn oil in a heavy pan over high heat and sauté the diced poblano

2

chile, red bell pepper, red onion, and garlic until just tender. Add the corn

3

kernels and sauté quickly. Add the macaroni, poblano puree, cream, and cheese.

4

Stir until all the ingredients are thoroughly mixed. Season to taste and serve.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (12.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 5 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

839.84

Calories From Fat (84%)

709.56

% Daily Value

Total Fat 80.38g

124%

Saturated Fat 42.95g

215%

Cholesterol 244.55mg

82%

Sodium 273.73mg

11%

Potassium 416.74mg

12%

Total Carbohydrates 28.37g

9%

Fiber 3.32g

13%

Sugar 8.58g

 

Protein 7.07g

14%