Polbano Heat

The first time I had this meal was at a work holiday party.  I distinctly remember fresh corn tamales and this dish. Tonight I'm making it for two friends.  It's simple, quick and packs a punch of polbano heat. It is a great way to use up all those polbanos that come in a co-op subscription in late summer. But I also like to warm up the winter months with some polbano heat. 

First-  broil or grill 7-8 polbano peppers until the skin is bubbly and black.  Put them in a paper bag to let cool down and let the bag get steamy.  Skin and take the seeds out of the middle of the pepper.

Second-  blend the peppers and sour cream (to taste) in a food processor.  Add salt to taste.

Meanwhile-  boil spagetti.

Lastly-  Mix the spagetti and polbano/sour cream mix.  Place in a rectangle pan.  Cover with mozzarella and heat in oven till the cheese starts to melt and turn brown.

This is a great meal and I like to refer to it as a polbano pesto with cheese.

Everyone always enjoys it!

Plus, this recipe makes a big dish which means you get to munch on it for the whole week as leftovers.