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!

Reviews & Comments 4

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes