Baked Poblano Spaghetti

28 03 2011

This recipe first came to me via a fundraiser lunch potluck at WorkSource Oregon, Employment Department.  One of my wife’s co-workers made this and I just had to have the recipe.  It’s in the regular rotation at home for dinner now, even the kids love it and I think we all know how hard it is to get kids to eat peppers/chile’s.  Enjoy!

  • 1lb spaghetti
  • 2 cups sour cream (regular or light, both work great)
  • ½ cup milk
  • 4 chiles poblano (depending on your grocery store, you might find pasilla, which is the same thing)
  • 4 slices bacon
  • 1 cup corn (frozen)
  • 1 tsp garlic powder
  • 1 lb. mozzarella cheese (shredded)
  • 1 tsp salt
  • vegetable oil to coat chile’s lightly

Pre heat over to 380.

Cook spaghetti to package directions, drain, set aside.

Cut bacon in to small strips (lardons), fry bacon until crisp, drain, set aside.

Coat chile’s lightly in oil, place on sheet pan and roast chiles in oven for 15 minutes until skin is blistered, turning occasionally.  Take out chile’s and place them in plastic bag to steam for 5 minutes.  Remove seeds, skin.  Place in blender with sour cream, milk, garlic powder and salt, blend until smooth.

Combine bacon, pasta, corn and sour cream mixture in a 9×13 baking pan and top with mozzarella cheese.  Place in oven and bake at 380 until cheese melts (10-12 minutes).




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