A crowd favorite! We mix poblano peppers, cream and a special blend of Southwest cheeses and sauté with spiral pasta. We top it with diced tomatoes, cotija cheese, a jalapeño and our “south of the border” bread.

Bring a large pot of salted water to a boil. Add the spiral pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

Roast the poblano peppers over an open flame or under the broiler until the skins are charred. Place them in a bowl and cover with plastic wrap for 10 minutes. Once cooled, peel off the skins, remove the seeds, and finely chop the peppers.

Prepare the Poblano Peppers

In a large skillet, heat olive oil over medium heat. Add the chopped poblano peppers and sauté for 3-4 minutes until softened. Pour in the heavy cream and bring to a simmer. Stir in the Southwest cheese blend until melted and smooth. Season with salt and black pepper to taste.

Make the Alfredo Sauce

Add the cooked spiral pasta to the Alfredo sauce, tossing to coat the pasta evenly. Heat through for an additional 2-3 minutes.

Combine Pasta and Sauce

Plate the pasta and top with diced tomatoes, cotija cheese, and slices of jalapeño. Serve with toasted South of the Border bread on the side.

alfredo the dark

Recipe information

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