30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Cheesy Tex-Mex Pasta Bake
A sophisticated take on the Tex-Mex pasta bake, featuring smoked poblano peppers, artisanal chorizo, and a blend of premium cheeses.
Total Time
90
Yield
6
Calories
700 cal
Difficulty
Hard
Cuisine
Tex-Mex
(0 reviews)
What You'll Need
Equipment:
Large pot, Large skillet, 9x13 inch baking dish, Tongs •
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Instructions
Preheat oven to 400°F (200°C).
Roast Poblano peppers over an open flame or under the broiler until blackened on all sides. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and dice the peppers.
Cook Pasta according to package directions. Drain and set aside.
In a large skillet, cook Chorizo over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease.
Add diced Poblano peppers to the skillet and cook for 5 minutes.
Deglaze the pan with Dry sherry, scraping up any browned bits. Add San Marzano crushed tomatoes and Adobo sauce. Bring to a simmer and cook for 20 minutes, stirring occasionally.
Combine cooked Pasta and Sauce mixture in a large bowl.
Stir in 1/2 cup of Asadero cheese, 1/2 cup of Queso Oaxaca, and Parmesan cheese.
Pour the mixture into a greased 9x13 inch baking dish.
Top with remaining Asadero and Queso Oaxaca cheese.
Bake for 20-25 minutes, or until bubbly and golden brown.
Garnish with Crème fraîche and Epazote before serving.
