- 4 poblano peppers
- Salt
- 1 pound farfalle (bowtie pasta) or whole wheat penne
- 1 tablespoon extra virgin olive oil (EVOO)
- 1 onion, finely chopped
- 2 cloves garlic, grated or finely chopped
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken stock
- 2 cups milk
- Black pepper
- 1 1/2 teaspoons cumin (half a palmful)
- 1 1/2 teaspoons coriander (half a palmful)
- 2 1/2 cups grated Mexican cheese blend or a mix of cheddar and queso fresco or chihuahua cheeses
- 2 small vine-ripe tomatoes, seeded and chopped
- 1 firm avocado, diced
- The juice of 1 lime
- 4 scallions, chopped
Preparation
Pre-heat the broiler to high.
Blacken the poblanos on all sides in the broiler, 12-15 minutes. Place peppers in a bowl and cover tightly with plastic wrap or place in a paper sack, cool for 10 minutes, then peel, seed and chop.
Bring a large pot of water to a boil for the pasta. Add the pasta and salt and cook to al dente.
Heat a saucepot over medium heat, add EVOO, onion and garlic and cook until tender, 6-7 minutes. Add butter to the pan and melt, then stir in flour and cook a minute. Whisk in stock, then milk. Bring to a simmer, season with salt, pepper, cumin and coriander and thicken for 5 minutes. Stir in the cheese with wooden spoon and melt.
Drain pasta and toss with sauce and chopped poblano peppers. Serve in shallow bowls and top with tomatoes, avocados and scallions and drizzle with the lime juice.
