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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve with Grapefruit, Walnut, and Feta Salad. Ingredients:
8 ounces uncooked penne pasta |
2 poblano chiles (about 4 ounces) |
1/3 cup fresh breadcrumbs |
2 teaspoons olive oil |
1 teaspoon grated lime rind |
1/8 teaspoon ground red pepper |
1 cup 1% low-fat milk, divided |
1 cup unsalted vegetable stock |
3 tablespoons all-purpose flour |
1 tablespoon minced garlic |
5 ounces queso quesadilla cheese, shredded |
1/4 cup fat-free sour cream |
1/4 cup chopped fresh cilantro |
1 tablespoon fresh lime juice |
3/8 teaspoon kosher salt |
cooking spray |
grapefruit, walnut, and feta salad |
Directions:
1. Preheat broiler to high.
2. Cook pasta according to package directions, omitting salt and fat; drain.
3. While pasta cooks, cut chiles in half lengthwise; discard seeds and membranes. Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 6 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 5 minutes. Peel and cut into bite-sized pieces.
4. Combine breadcrumbs, oil, rind, and red pepper in a bowl. Place 3/4 cup milk, stock, flour, and garlic in a saucepan, stirring with a whisk. Bring to a boil; cook 3 minutes or until thick, stirring frequently. Remove from heat. Stir in chiles, 1/4 cup milk, cheese, and next 4 ingredients until smooth. Stir in pasta. Spoon mixture into an 8-inch square broiler-safe glass or ceramic baking dish coated with cooking spray. Top with breadcrumb mixture. Broil 1 minute or until browned.
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