Indulge in a creamy, smoky delight that will tantalize your taste buds and impress your dinner guests!

1

Begin by boiling a large pot of salted water over high heat. Once boiling, add the 8 ounces of pasta and cook according to package instructions, typically about 8-10 minutes until al dente. Drain and set aside.

2

While the pasta cooks, prepare the poblano peppers. Heat 2 tablespoons of olive oil in a large skillet over medium heat.

3

Add the 2 poblanos to the skillet, cooking for about 5-7 minutes until softened. Stir occasionally to ensure even cooking.

4

Add the 2 minced cloves of garlic and chopped onion to the skillet, cooking for an additional 3-4 minutes until the onion is translucent.

5

Pour in 1 cup of heavy cream and bring to a gentle simmer for about 5 minutes, allowing the flavors to meld.

6

Stir in the 1 cup of shredded cheddar cheese until melted and creamy. Season with 1 teaspoon of salt and 1/2 teaspoon of pepper to taste.

7

Combine the cooked pasta with the sauce, tossing to coat evenly. If the sauce is too thick, you can thin it out with a bit of pasta water.

8

Finish with fresh chopped cilantro (1/4 cup) before serving.

4

• Add grilled chicken or shrimp for extra protein.
• Incorporate cherry tomatoes for a burst of sweetness.
• Top with crushed tortilla chips for added crunch.

• Toast the poblano peppers under a broiler for a few minutes for extra smoky flavor.
• Make sure to adjust the seasoning after adding the cheese; it often adds saltiness.
• Serve immediately for the best creamy texture.

• fat: 30g
• protein: 20g
• calories: 600
• carbohydrates: 70g

This dish provides a satisfying blend of nutrients, balancing carbohydrates, protein, and fats while offering fiber from the peppers and a rich flavor profile.

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