Roasted Poblano peppers are one of my favorite ingredients to use when preparing Latin inspired dishes. This recipe is easy to make, delicious, and perfect for feeding a large group by simply doubling or tripling the recipe. To roast poblano peppers, place on griddle or grill and roast until charred. Once charred, remove skin and stems. Run under water to remove seeds.

Ingredients:

4 large roasted, peeled and deseeded Poblano peppers

1/4 small white onion

2 small garlic cloves

1 can yellow corn kernels

1 lb. (454g.) uncooked fettuccine pasta

6 oz. heavy whipping cream

2-3 tbsp. chicken bouillon according to taste

parmesan cheese for topping

In a large blender or food processor, blend Poblano peppers, onion, garlic, and heavy whipping cream until smooth

Place sauce in a large pot and heat

Stir for 10-15 minutes on medium heat (if sauce is too thick, add more heavy cream until you reach the desired consistency)

Stir in corn kernels

Add chicken bouillon according to taste (you can replace chicken bouillon with salt, however, Poblano peppers can sometimes taste a bit bitter and I find that adding bouillon, which has a slight sweetness to it, balances the flavors in the sauce).

In a separate pot, cook pasta according to instructions on package

Drain pasta and add Poblano sauce. Stir.

Serve and top with parmesan cheese