Get ready to tantalize your taste buds with a dish that perfectly blends comfort and spice—Spicy Mac Cheese Chorizo Roasted Poblano Peppers! This mouthwatering recipe takes the classic mac and cheese to a whole new level by stuffing it into roasted poblano peppers, adding a delightful kick of chorizo and a creamy cheese sauce that will leave you craving more. Whether you're hosting a dinner party or just looking for a cozy night in, this dish is sure to impress. Dive into this culinary adventure and discover how to create a dish that’s not only delicious but also visually stunning!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 poblano peppers
- 1 cup macaroni
- 1 cup chorizo, cooked
- 2 cups cheese (cheddar or a blend)
- 1 cup milk
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
- Prepare the poblano peppers by washing them thoroughly. Slice each pepper lengthwise, removing seeds and membranes, creating a boat-like shape for stuffing.
- Place poblano pepper halves on the prepared baking sheet, drizzle with olive oil, and season lightly with salt and pepper. Roast in the preheated oven for 10-12 minutes until they start to soften and develop slight char marks.
- Meanwhile, cook macaroni in salted boiling water according to package instructions until al dente. Drain and set aside.
- In a large skillet, cook chorizo over medium heat until crispy and fully cooked, breaking it into small pieces. Remove from heat and set aside.
- In a saucepan, combine milk, chili powder, salt, and pepper. Heat over medium flame, gradually adding cheese and stirring until a smooth cheese sauce forms.
- Mix cooked macaroni, chorizo, and cheese sauce together, ensuring everything is well combined and evenly coated.
- Remove poblano peppers from oven and fill each pepper half with the mac and cheese chorizo mixture.
- Sprinkle additional cheese on top of each stuffed pepper if desired.
- Return stuffed peppers to oven and bake for an additional 10-15 minutes until cheese is melted and peppers are fully roasted.
- Remove from oven, let cool for 2-3 minutes, and serve hot as a main dish or appetizer.
Tips
- Choose the Right Peppers: When selecting poblano peppers, look for ones that are firm and have a shiny skin. Avoid any that have soft spots or wrinkles, as they may not roast well.
- Customize Your Cheese: While cheddar is a classic choice, feel free to experiment with different cheese blends for a unique flavor profile. Consider using pepper jack for an extra kick or a blend of gouda and mozzarella for creaminess.
- Cook the Chorizo Thoroughly: Make sure your chorizo is cooked until crispy. This adds a wonderful texture contrast to the creamy mac and cheese and ensures that the flavors are fully developed.
- Don’t Skip the Roasting: Roasting the poblano peppers enhances their flavor and sweetness. Keep an eye on them in the oven to achieve that perfect char without overcooking.
- Serve with Fresh Garnishes: Enhance your dish by serving it with fresh cilantro, a squeeze of lime, or a dollop of sour cream. These toppings can brighten the flavors and add a fresh element to the rich dish.
- Make Ahead: You can prepare the macaroni and cheese filling in advance and stuff the peppers just before baking. This makes for a quick and easy weeknight meal or a stress-free entertaining option!
Nutrition Facts
Calories: 520kcal
Carbohydrates: 30g
Protein: 28g
Fat: 35g
Saturated Fat: 16g
Cholesterol: 85mg
