Directions:
- After you have roasted 2 green pablano/pasilla chilies under the broiler and let them cool in a plastic bag, remove the skin and seeds and wash them.
- Put the chilies in a food processor and puree as much as possible.
- Add a 16 oz. jar of alfredo sauce and puree again.
- Pour the sauce into a medium-size saucepan and heat over medium heat until just hot. Serve over pasta. I served it over some penne pasta. Serve parmesan cheese on the side, as desired.
- This would be even better if you made homemade alfredo sauce. You could also add pieces of grilled chicken to the sauce if desired, although I haven't tried it that way.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 808.92 Kcal (3387 kJ) | ||
| Calories from fat | 489.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.43g | 84% | |
|---|---|---|---|
| Cholesterol | 84.67mg | 28% | |
| Sodium | 3916.08mg | 163% | |
| Potassium | 384.05mg | 8% | |
| Total Carbs | 55.94g | 19% | |
| Sugars | 7.56g | 30% | |
| Dietary Fiber | 3.02g | 12% | |
| Protein | 22.68g | 45% | |
| Iron | 1.5mg | 8% | |
| Calcium | 706.1mg | 71% | |
| Amount Per 100 g | |||
| Calories | 535 Kcal (2240 kJ) | ||
| Calories from fat | 324 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36g | 84% | |
|---|---|---|---|
| Cholesterol | 56mg | 28% | |
| Sodium | 2590mg | 163% | |
| Potassium | 254mg | 8% | |
| Total Carbs | 37g | 19% | |
| Sugars | 5g | 30% | |
| Dietary Fiber | 2g | 12% | |
| Protein | 15g | 45% | |
| Iron | 1mg | 8% | |
| Calcium | 467mg | 71% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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