A creamy pasta with poblano chiles, tomatoes, squash, & picadillo
Short history: Poblano chiles come from the state of Puebla, Mexico. They are left on the vine until they ripen fully to a rich reddish black color, and when they are dried, they are called ancho or chile ancho. Leaving them on the vine develops their sweetness, which balances out any heat. The capsaicin is a natural anti-inflammatory!
Reheating Instructions: Warm over medium in a pan
“Another of Chef Jason’s fearless fusions of cultures, ingredients, and tastes. The poblano pepper with the pasta is remarkable!” – Mary Lee Ma. from Glendale
“Loved that sauce! Such a nice combo. It was very tasty and left me feeling satisfied and healthy.” – Bill La. from Phoenix