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