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Categories:Viewed: 46 - Published at: 6 years ago
Ingredients
- 4 poblano chiles
- 1 tablespoon olive oil
- 1 pound macaroni
- 1/2 cup mayonnaise
- 8 ounces extra-sharp cheddar cheese, coarsely grated
- 1/2 teaspoon onion powder
- 1 cup red onion, finely chopped
Method
- Preheat grill to high.
- Meanwhile, rub the poblanos with olive oil.
- Place the chiles on the grill and shut the lid.
- Grill until charred on all sides, about 15 minutes total.
- Boil the macaroni in a large pot of salted boiling water, drain, transfer to a large bowl and toss with the mayonnaise to coat.
- Remove the chiles from the grill and transfer directly to a sturdy paper bag.
- Twist the top shut and allow the chiles to steam for 10 minutes.
- Slip the charred skins off the chiles and chop finely.
- Toss macaroni with chopped chiles, cheddar cheese, onion powder and chopped red onions.
- Season to taste with salt and pepper and chill until ready to serve.
