Ingredients

How to make it

  • In a medium sauce pan, heat cream to just boiling, then immediately lower the heat to maintain a simmer.
  • Add cheese a lil at a time, stirring constantly, until melted through.
  • Add butter, 1 piece at a time, stirring well between each.
  • Add crema, peppers, chorizo, oregano and salt and pepper and stir well.
  • Heat through and stir often to blend well.
  • Pour over cooked pasta, add cilantro, toss well and serve immediately!
  • *to roast fresh poblanos, just heat the whole, fresh pepper over the flame of a gas stove OR in a 500 broiler OR in a cast iron skillet over high heat, etc, until skin is mostly charred and bubbling. Place peppers in a paper bag and let sit for half an hour or so, then just rub the charred skin away and dice up the pepper to use!

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