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Oct 6 2009 - 3:00pm I've
said it once, and I'll say it again: Tex-Mex is one of my favorite cuisines of all time, my top dish pick being
chili con queso with Ro-Tel. Naturally, when I came across a Tex-Mex
mac and cheese with green chilies, I knew I had to make it.
The recipe comes from
Robert Del Grande, one of the Lone Star State's best-known chefs and restaurateurs, and the roasted poblanos give the melted cheese dish an addictive kick.
RED Valentino
theOutnet
Emilio Pucci
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bchicgrl LiquidSugar Sungoddess3797 Comments Post a Comment
Yum, you rock! Hubby and I are going RVing (he's working) and I have a ton of poblanos in my garden.
I'll surprise him with this M&C. Thanks so much!
1I just tried this mac and cheese. It's wonderful and surprisingly, very spicy!
2Sounds delicious! I have to try this out. I love poblanos.
3Funny, Party...I loved it but thought it could be spicier.
4I think it depended on what part you got -- some parts were really spicy, because a few of the poblanos were really spicy! Like Del Grande says, poblanos vary in heat level.
5If you like Tex-Mex you should go a little further south and try the cuisines of Chihuahua and Monterrey. The border is contiguous and the Rio Grande stops neither the populace or the food. Also try the Mexicali food of Sonora or the northern Baja states; Sonora especially is becoming a fusion hotbed where ideas from deeper in Mexico are combined with Chinese and American influences.
6So I made this while camping, roasted peppers on campfire and cheated with boxed mac and cheese - oh baby was this delish! It was raining by the time I finished so it tasted all the better.
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